Lentil Pate
Denne hors d’oeuvre blev inspireret af traditionelle pate, men får sin rigdom fra franske linser, cremini svampe og hasselnødder. Bælgplanter og nødder er kilder til kolesterolsænkende fiber.
Kilde: Martha Stewart Living, november 2006
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Cooks Notes
Skal hasselnødderne i en 250 graders ovn indtil duftende, ca. 20 minutter. Placer dem i et rent køkkenrulle og gnid for at fjerne skindene.
Dylan
27.04.2023 @ 05:32
This hors doeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. Legumes and nuts are sources of cholesterol-lowering fiber. Source: Martha Stewart Living, November 2006. 10 servings. Ingredients: 1 cup French green lentils, 2 cups homemade or low-sodium store-bought vegetable stock, 1/2 onion, cut into 3 wedges, 4 sprigs fresh thyme, plus more for garnish, 1 bay leaf, 1 1/2 tsp coarse salt, 1/4 tsp freshly ground pepper, 1 tbsp extra-virgin olive oil, 8 ounces shallots (about 1 1/2 cups), thinly sliced, 8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups), 1/3 cup dry sherry, 1/2 cup hazelnuts, toasted and roughly chopped, 2 hard-boiled eggs, whites finely chopped, yolks reserved for another use, 50 low-fat whole-wheat crackers. Directions: 1. Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, tasting and adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside. 2. Meanwhile, heat oil in a large skillet over medium heat. Add shallots and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms are completely softened and shallots are deep golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up brown bits. Remove from heat. 3. Reserve 2 heaping tablespoons shallot mixture for garnish; chill, covered, until ready to use. Process remaining shallot mixture, lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl; stir in egg whites. 4. Line a 5-to-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan and fold plastic over top. Top with another loaf pan