Thursday, 18 June 2015

Broad Bean And Basil Pate

It's a short harvesting season for Broad Beans, also known as Fava Beans, I learnt this evening, spanning from late May to early September.
Known as King of all beans they have a flavour smoother, sweeter and richer than all beans. According to Hannibal Lecter they are eaten well with liver and a nice bottle of Chianti!

Broad Beans, also known as Fava Beans.
Here at The Nook we like to work with seasonal food on the weekly menu.
This week I sought inspiration to use these fine beans for a dish and attempted a new pate, and boy the result was lovely.  

Broad Bean and Basil Pate accompanied by Mushroom Pate, Humus and Various selection of breads.

As with my mushroom pate I sweated some onion and garlic with butter in a pan then added some boiled broad beans. Unlike Hannibal Lecter I didn't reach for the chianti, instead I poured some pinot grigio in the pan with some basil leaves and allowed it to reduce down.
After allowing it to cool a little I placed the mixture into the processor with some cream cheese and seasoning and whizzed together.
I left to set overnight and it turned into a lovely smooth paste and soooo tasty.

Broad bean and basil pate on todays menu
The pate served up nicely in a bowl and accompanied on a rustic board with my chestnut mushroom pate, hummus and salad. On the side I served pitta bread, toasted focaccia and baked shortcrust pastry biscuits.
A big winner on the menu this week, I definitely recommend giving it a try .    
Broad Bean and Basil Pate

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  1. Other than mushroom pate, I have never had any other kind, largely because I tend to associate pate with liver and that is something I just cannot abide. This recipe is brilliant! I have loads of basil and beans are easy enough to come by. I'm trying this one. Thanks!

    1. Thank you so much for popping by. I ended up making 3 batches in the cafe last week as it was so popular and everyone said how lovely it was so I hope you manage to try it.

    2. I did try it and really enjoyed it. Thanks again for this unique and yummy recipe!