About the Recipe
With the hazelnut crunch, fragrant thyme, and a touch of sherry sweetness, this is a delicious pâté that’s perfect for festive canapes or a hearty starter.
For get ahead fuss-free entertaining simply make the day before and bring to room temperature before serving. Makes 6 individual pâté pots or one medium terrine.
Ingredients
INGREDIENTS
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100g whole hazelnuts
1 brown onion, chopped
2 large garlic cloves, minced
300g chestnut mushrooms with stems, quartered
1 tablespoon sherry
400g tin brown lentils, drained and rinsed
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons olive oil
12 sprigs fresh thyme, leaves picked
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FOR THE TOPPING
1 small pear, sliced into thin rings
4 sprigs fresh thyme, leaves picked
1 tablespoon olive oil
1 tablespoon sherry
Preparation
Start by covering the hazelnuts in boiling water. Leave one side to soak and soften.
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Fry the chopped onion on a low heat until soft and translucent. If need be, add a splash of water so they don’t stick to your pan.
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Add the chopped mushrooms and bring up the heat. Add the sherry and gently stir until the alcohol smell has gone. Lower the heat and cook for 10 minutes until the mushroom liquid has evaporated.
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Add the lentil, maple syrup, soy sauce, thyme and a good pinch of salt. Gently mix until well combined.
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Rinse the hazelnuts and transfer to a food processor. Blitz on high until well chopped. Add your mushroom mixture and the olive oil. Continue to blitz for 2 to 3 minutes until you have a smooth pâté (with a bit of crunch from the nuts).
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Divide the mixture into your individual pâté pots or a medium terrine.
To make the topping, heat the olive oil in a pan and gently fry the pear rings until they have browned slightly. Be careful as they may break apart. When browned, add the sherry and take off the heat.
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Decorate your pâté with the pear rings, thyme leaves and a drizzle of olive oil. The pâté cab be made the day before and kept, covered in the fridge overnight. Simply bring to room temperate before serving.