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Courgette and Herb Pâté Veg CD HD 120mins plus cooling Serves 4 Cold Vegetarian Vegetables Herbs Hors d'oeuvre Appetizer Starter Gluten Wheat Free
Ingredients: 600g/1 ½lb Courgettes (zucchini ) Salt and Black Pepper 50g/2oz Butter 3 Eggs 210ml/7 fl.oz. Double Cream 1 heaped teasp Freshly chopped Parsley 1 heaped teasp Freshly chopped Mint 1 heaped teasp Freshly chopped Tarragon 1 heaped teasp freshly chopped Chervil Pinch of Cayenne Oil for greasing
Instructions
1. Coarsely grate the courgettes into a colander, sprinkle with salt and leave for ½ hour to drain any excess water.
2. Rinse the grated courgettes under cold running water, drain well then dry on kitchen paper.
3. Melt the butter in a pan, add the courgettes and gently sauté for 10 minutes, stirring, until they are soft. Cool.
4. Preheat the oven to 180C, 350F, Gas mark 4. Line a 1.5L/3pt loaf tin with greaseproof paper then grease the paper with oil.
5. In a bowl, mix together the eggs and cream then add the courgette and butter mixture, salt, pepper, herbs and cayenne. Mix well.
6. Pour the mixture into the prepared loaf tin, cover with foil, stand in a roasting tin containing 2-3 inches of water and bake for 1 ¼ hours or until firm. Cool.
7. To serve - turn the pâté onto a serving platter, spread the crème fraîche over the top and sprinkle with fresh herbs.
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