The chestnut pate is an unusual type of pate that can be presented as an incoming of a meal, very attractive and rich. In this recipe you will see how in just 30 minutes you can make a great chestnut pate ideal for canapés, tapas or any incoming that you like. Do you ask how to make chestnut pate? Keep reading! I have presented it on a toast of bread with cooked chestnuts on top. And if you have thermomix you can do the chestnut pate with this machine.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make chestnut pate: |
| 80 gr of cooked chestnuts 150 gr of mushrooms 120 gr of tofu 1 tablespoon of apple vinegar 4 tablespoons of water cooking water sal and pepper to taste 2 cloves of garlic |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chestnut pate:
1. Start the chestnut pate recipe by putting water to boil with little salt, when it breaks to boil add the chestnuts and leave 1 hour in the quick pot for 15 minutes. After the weather, peel the chestnuts and strain the excess water and reserve it and prepare the ingredients.
2. Lamina Los mushrooms and cut the tofu into squares. Peel the garlic and lame them too. Add some olive oil in a pan and also add garlic over medium heat so you don burn. When you start transparent pour the mushrooms.
3. When the mushroom begins to shrink add the Tofu and add a little salt and pepper, let anch up about 8 minutes, stirring occasionally. Cooking is over medium heat. There is almost almost chestnut kick recipe!
4. Once cooked, add everything in a glass blender and pour a spoonful of apple vinegar, a splash of olive oil and 4-5 tablespoons of cooking water the chestnuts that we had reserved. Crush everything until you get a fine and creamy paste that has a texture to spread. If it is very thick, add more water. Place the chestnut pate in a bowl and leave it in refrigerator for a few hours to cool. To eat! What do you think of this chestnut lid? Leave us in the comments your opinion
