Broad Beans Pâté

I have been naughty, well not really bad, just a little forgetful: I missed a dead line, I missed my monthly rendez-vous with the Daring Bakers. So no Pebble-Bakewell tart to look at however here is the recipe and a rather impressive collection of tarts.
What next, well, I challenged myself to find a challenge, I settled upon "My Legume Love Affaire" may be because this is the 13th edition, not that I am superstitious, oh no, no, no, no, only because I wanted to share this super recipe found on the Vegetarian Society website, no, no, no, I have not become vegetarian either.

This is my entry to MLLA 13 conceived by Susan of the "Well-Seasoned Cook" and currently hosted by Sunshinemom of "Tongue Ticklers..."

BROAD BEAN PÂTÉ
A word of warning, try to enrol an unsuspecting passer by to shell the beans as this takes a considerable time.

2lb/900g broad beans, shelled
2tsp/10ml ground coriander
2tsp/10ml ground cumin
2tsp/10ml turmeric
2 cloves garlic, crushed
juice of 1 lemon
4tbsp/60ml olive oil
salt and pepper

1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.

2. Place the beans and spices in a liquidiser and blend for 30 seconds.

3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.

4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.

5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.

2 comments:

Sunshinemom said...

This pate sounds very nice! Thanks for sending it to MLLA:)

solange said...

I can't wait to see the other entries.
Cheers

si

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