Soups and Starters Recipes - Spinach and Courgette Pate Recipe

  
 

Soups and Starters Recipes - Spinach and Courgette Pate Recipe

Ingredients

Serve 6

  • 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 375 g/12 oz cougettes, sliced

  • 375 g/12 oz spinach, washed

  • 1/2 teaspoon grated nutmeg

  • 250 g/8 oz curd cheese

  • 50 g/2 oz fresh white breadcrumbs

  • 2 teaspoons chopped basil, or 1 teaspoon dried basil

  • 2 teaspoons chopped marjoram, or 1 teaspoon dried   marjoram

  • 1 egg, beaten

  • 2 tablespoons melted butter

  • salt and pepper

Method:

  1. Heat the oil in a frying pan, add the onion and curettes and fry gently for 5 minutes until softened and lightly browned. Remove from the pan with a slotted spoon and drain on kitchen paper.

  2. Puree in a food processor or blender or rub through a sieve. Place the spinach in a saucepan with just the water that clings to the leaves after washing.

  3. Cook gently, stirring occasionally, for about 10 minutes or until tender. Drain and chop finely. Tip into a bowl, add the nutmeg and season to taste with salt and pepper.

  4. Place the courgette puree in a heavy saucepan and set over a gentle heat for 2-3 minutes to dry out. Transfer to a bowl, then beat in the curd cheese, breadcrumbs, basil and marjoram and season to taste with salt and pepper.

  5. Stir in the beaten egg to bind. Brush the inside of a 500 g/1 lb loaf tin liberally with melted butter. Line the base with greaseproof paper, then brush with more melted butter.

  6. Spoon half of the courgette mixture into the base of the tin, press down firmly and level the surface. Spread the spinach in an even layer over the top, then cover with the remaining courgette mixture and press it down evenly.

  7. Cover the tin with buttered foil, then place in a roasting tin. Pour boiling water into the roasting tin to come half way up the sides of the loaf tin.

  8. Place in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 1/2 hours or until the mixture feels firm and set when a knife is inserted into the centre. Remove from the roasting tin and leave to cool completely. Chill in the refrigerator overnight.

  9. Loosen the sides of the pate from the tin with a knife, then turn out on to a serving plate; peel off the paper. Serve chilled, cut into slices.