Post-Christmas Pate

December is a very magical month. Full of love, fragrances and preparations. Post-Christmas time is also one of these magical moments.
Every time I come home after Christmas, I bake my favourite carrot pate. It is full of spices, and its aroma fills the whole house.

  • Honey, do you have to make that noise at 6 in the morning?
  • Oh, good morning honey, how good you are awake …
  • awake? – answered Kuba,- Mmmm, what smells so good?
  • This is the roasted carrots and spiced parsley you need
    to take out in about … 5 minutes. Once it has cooled down, could you put it in the fridge? When I get it back, I’ll make a pate.
  • But it smells so good that I don’t know if it’s enough for a pate…. So maybe this year will you do without carrots?
  • Don’t you dare!

The smell of roasted vegetables with cloves and nutmeg makes the house smell like approaching supper. So if any of your households are greedy for roasted carrots, believe me, stay tuned! Because very quickly, 700 g carrots can change for less than 200 g.

To prepare our base for pate, we need:

700g of peeled carrots
400g of peeled parsley
1 small peeled sweet potato
A pinch of ground cloves
A bit of grated nutmeg
Pinch of salt.

The other ingredients are:
2 eggs
6 tablespoons of cooked corn grits
1 and ½ ripe lime
200g of a mixture of nuts
4 cloves of garlic
1 Small onion
2 cm of fresh ginger
1 teaspoon of curry powder
1 teaspoon of savoury
Pepper
A handful of fresh parsley
A handful of fresh coriander

Cut vegetables into thick strips, brush with oil (preferably with a brush) and sprinkle with spices (salt, cloves and nutmeg) and bake until the vegetables become soft. ( around 20-25mins)
Then, let the baked vegetables cool down for a while.
In the meantime, lightly fry the onion in a hot frying pan and add it to 2 cloves of garlic and grated ginger, a pinch of salt and grated cloves.
Then leave it to cool as well.

In a mortar, crush the nuts and pepper.

Everything we blend when our vegetables have cooled down along with the onion, garlic, and ginger. The consistency does not have to be smooth.
Then add eggs, salt, parsley, coriander, corn grits, curry, savoury, remaining garlic and juice from
limes and blend everything again.
Then add half of the nuts and gently mix with the rest of the pate.
The form for the pate (I used a round shape this year
for cakes, which turned out great :)) smear with oil and then covered the whole bottom with the rest nuts.
Put the pate in the oven and bake for 50-60 minutes.

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