Green kidney bean and pistachio pâté
Due to its full yet fresh flavour, this pâté is excellent as an appetiser or as part of a selection of bites served with drinks, but also as a component of a winter-themed starter.
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Ingredients
|
150 |
g |
pistachios |
|
2 |
tbsp |
olive oil |
|
½ |
tsp |
smoked paprika |
|
100 |
g |
sun-dried tomatoes |
|
1 |
|
shallots, sliced into rings |
|
2 |
cloves |
garlic |
|
1 |
sprig |
rosemary, finely chopped |
|
2 |
sprigs |
thyme, finely chopped |
|
1 |
tbsp |
balsamic vinegar |
|
265 |
g |
green kidney beans, cooked |
|
|
|
basil |
|
50 |
g |
almond flour |
|
As needed: |
|
salt and pepper |
Preparation method
- Preheat the oven to 180°C.
- Toast the nuts with a tablespoon of olive oil, the smoked paprika, and a little salt for seven minutes.
- In a little oil, gently fry the shallot on a low heat until it begins to caramelise slightly; then add the garlic and herbs.
- Stir in the balsamic vinegar and remove from the heat.
- Season with salt and pepper.
- Put the onion mixture, the beans, the basil, and the sun-dried tomatoes into a food processor and process to form a coarse farce. Transfer the farce to a bowl.
- Coarsely chop about 50 grams of the nuts, and add them to the farce.
- Finely process the remaining nuts together with the almond flour to form a mixed flour.
- Mix this nut flour into the farce until smooth and homogenous.
- Season with salt and pepper.
- Roll the farce in plastic film and place in the refrigerator to firm up.
Serving suggestions
- As a component of an appetiser served with aperitifs, with crostini.
- As part of a vegetarian starter with components of celeriac, chicory, and wild mushrooms.