We cooked this for our Valentines Day Pop-up Restaurant. It went down a treat!
For the pate: one large onion (finely chopped), 2-3 sticks of celery (fine chopped), olive oil, 2-3 slices of wholemeal bread (crumbled up), 2 stock cubes / or 2tsp bullion powder, 350g mushrooms (sliced), bunch of parsley (fine chopped), I head of garlic (roughly chopped), 1 tbsp marmite/yeast extract, 300g toasted hazelnuts, salt and pepper to taste
For the toast: 2 slices of wholemeal bread per person, vegan margarine, sesame seeds
Method: Gently sweat down the onion, celery and garlic in a largish pot with a generous amount of olive oil. When the onions are clear, add the mushrooms, stock powder, and hazelnuts. Once the mushrooms have softened and start to get juicy, crumble in the bread, and add in the chopped parsley and yeast extract. Add salt and freshly ground pepper to taste – be really generous with the salt, it makes a huge difference. Pop the mixture in a blender and blend smooth.
To make the sesame toast, place your bread in the toaster or under the grill as usual, then thickly spread one side with butter. Cover the buttered surface of the toast with a coating of sesame seeds. Cut into triangles and serve with the pate.
Again, we didnt have a picture of us with the food, so here is a lovely pic of Luke!