Beetroot, Walnut and Sunflower Pâté with Apple Chutney
SERVES 2
The perfect dish to kick-start your Valentine’s dinner; the pâté and chutney can be made in advance, meaning less time in the kitchen and more with your loved one. Serve with slices of toasted sourdough, for a truly sublime starter.
For the chutney
- ½ onion, diced
- 2 apples, peeled and diced
- 2tbsp sultanas
- 3 tsp mixed spice
- 50g (¼ cup) caster sugar
- 80ml (⅓ cup) cider vinegar
For the pâté
- 1 tbsp olive oil
- 2 tbsp dairy-free butter
- 2 cloves garlic, puréed
- 1 onion, finely diced
- 200g (7oz) cooked beetroot, diced
- 1 tbsp fresh thyme
- 60ml (¼ cup) red wine
- 50g (⅓ cup) sunflower seeds
- 50g (½ cup) walnuts
Method
- To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until ingredients have cooked down, then leave to cool.
- For the pâté, heat the oil and butter in a frying pan over a medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.
- Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.
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