John Myers
Chestnuts – Pate
The perfect chestnuts – pate recipe with a picture and simple step-by-step instructions.
For a shape of approx. 1-1.5 L content-
- 1 Pc. Shallots finely chopped
- 3 Pc. Garlic clove finely chopped
- 1 Pc. Small carrot diced into small pieces
- 1 Pc. Celery tuber diced
- 1 Pc. Chili pepper chopped
- 2 tbsp Butter
- 500 g Chestnut TK
- 15 g Dried porcini mushrooms, soaked, drained, finely chopped
- 6 dl Mushrooms soaking water
- 0,5 tsp Freshly chopped sage
- 1 tsp Freshly chopped thyme
- 1 tsp Freshly chopped rosemary
- 100 g Soft butter
- 1 tbsp Madeira
- 0,5 tbsp Cognac
- Sauté shallot, garlic, in butter, steam vegetables, chilli, chestnuts and porcini mushrooms. Strain the soaking water through a hair sieve and use it to deglaze the vegetables. Add herbs and cook for approx. 30 minutes until soft.
- Sieve, collect the liquid. Drive chestnuts and vegetables through Passevite.
- Mix enough liquid to the chestnut mixture until the mixture is moist but still spreadable. Let cool down.
- Stir the butter into the mixture. Add the Madeira and cognac. To taste. Pour the mixture into the mold. Cover and cool overnight. When the shape is nice, serve in the shape.
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