Truffle & Garlic Chestnut Pate: Perfect Plant-Based Starter
- 3 red onions
- Fresh thyme, leaves picked
- 50g sugar
- 50ml balsamic vinegar
- 25g vegan butter
- 1 large banana shallot, finely died
- 1 large garlic clove, crushed
- 1 pouch of Merchant Gourmet Chestnut Puree
- A dash of truffle oil
- 1 tsp red wine vinegar
- 100ml red wine
- 50ml port
- 50ml brandy
- 3 black garlic cloves
- Sourdough toast/melba toast/crackers to serve
INSTRUCTIONS
- To make homemade chutney, finely slice 3 red onions and cook in a pan with a splash of oil until soft and caramelised.
- Add the sugar and balsamic vinegar and then reduce until sticky - put straight into a sterilised jar and seal - alternatively use a pre-made jar.
- Fry the finely diced shallot and garlic with picked thyme and a pinch of salt in the vegan butter until softened but not coloured.
- Add the vinegar, red wine, port, brandy and black garlic cloves then reduce by half. Blend well with chestnut puree and a touch of truffle oil until smooth, season to taste. Add a splash of non-dairy milk if too thick but do not loosen too far.
- If using for canapés, place in Tupperware and cover with greaseproof paper on the surface and chill. Alternatively, for individual portions, split between ramekins and put a piece of greaseproof paper over the surface and chill.
- Serve the individual ramekins with grilled sourdough and chutney.
- For canapés, spread the pate onto small rounds of toasted bread, melba toast or crackers and top with chutney and a couple of fresh picked thyme leaves.
- You can also make this with whole chestnuts but will need more liquid to blend together.