Ingredients
| 200 gm dry weight |
soya beans |
| 1 medium |
onion |
| 6 |
cloves garlic |
| a little |
sunflower oil |
| 12 |
pitted black olives |
| 30 ml |
tomato paste |
| 15ml |
dried herbs |
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salt and fresh ground FAIRTRADE black pepper |
| 15 ml |
sesame seeds |
| 1 |
FAIRTRADE lemon |
| FAIRTRADE |
Sources
Fresh food
Lemons
Seeds
Chili peppers
Pulses
Herbs and Spices
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Method
Preparation
Soak the soya beans overnight in plenty of cold water.
Skin and chop the onion.
Skin the garlic.
Zest and juice the lemon, discard the pith.
Chop the olives into quarters or smaller.
Cooking
Cook the beans in simmering water until soft (2 to 3 hours).
Meanwhile saute the onions until very soft.
Lightly toast the sesame seeds in a non-stick pan.
Once the beans are cooked, blend them in a food mixer
with the cooked onions and lemon zest.
Crush the garlic into the mixture and add the tomato paste,
half of the lemon juice, the herbs,
a pinch of salt and a grind or two of black pepper,
and "whizz" once more.
Taste the pate noting that brine soaked olives will add more saltiness.
Add more lemon juice or pepper as desired.
If the pate is too dry, add a little olive oil and blend again.
Assembly
Turn out into a serving bowl, mix in the toasted sesame seeds,
olive pieces and chill in the refidgerator for at least 30 minutes.
To serve
Can be used as a spread.
Use as a starter / snack with oatcakes or rice crackers.
Variations
A little (5 ml) chilli powder can be added to give "bite".
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