Courgette and Herb Pâté Veg
CD HD 120mins plus cooling
4 Cold Vegetarian Vegetables
Herbs Hors d'oeuvre Appetizer
Starter Gluten Wheat Free
½lb Courgettes (zucchini )
and Black Pepper
fl.oz. Double Cream
heaped teasp Freshly chopped Parsley
heaped teasp Freshly chopped Mint
heaped teasp Freshly chopped Tarragon
heaped teasp freshly chopped Chervil
Coarsely grate the courgettes into a colander, sprinkle with salt and leave for
½ hour to drain any excess water.
Rinse the grated courgettes under cold running water, drain well then dry on
Melt the butter in a pan, add the courgettes and gently sauté for 10 minutes,
stirring, until they are soft. Cool.
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.
In a bowl, mix together the eggs and cream then add the courgette and butter
mixture, salt, pepper, herbs and cayenne. Mix well.
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.
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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