BUTTER BEAN PâTé WITH MELBA TOAST
This speedy pâté is ready in 15 minutes, the perfect last minute starter
Provided by Good Food team
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
- Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.
Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.31 milligram of sodium
WHITE BEAN PâTé
White bean pâté has been a signature dish of mine for decades. I've fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 1h15m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
- Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion and carrot. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the parsley and sage. Remove from the heat.
- Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and the remaining 2 tablespoons of olive oil. Process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
- Bake for 40 to 45 minutes until set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC AND HERBED EARLY PEAS AND FRENCH BEANS
Steps:
- Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
- In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
- Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
GARLIC, HERB AND BEAN PATE
Make and share this Garlic, Herb and Bean Pate recipe from Food.com.
Provided by PinkCherryBlossom
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans, cheese, garlic and pesto in a processor and process until smooth.
- Add the onion and seasoning and blend for a further 10 seconds.
- Chill until needed.
Nutrition Facts : Calories 467.5, Fat 11.8, SaturatedFat 7, Cholesterol 34.4, Sodium 119.5, Carbohydrate 65.6, Fiber 26.7, Sugar 2.6, Protein 27.6
BEAN PATE
This is a wonderful vegetarian recipe that is wonderful served with warm pita bread or Toast. Cook time is only time to chill; there is no cooking in this recipe.
Provided by love4culinary
Categories Spreads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- First rinse your beans THOROUGHLY with cold water and drain well.
- Place beans in a bowl and mash with potato masher.
- Add olive oil, lemon juice, garlic, cilantro, scallions, and mix well until pretty smooth.
- Add salt and pepper to taste.
- Put in a serving bowl and chill for no less than 30 minutes.
- Garnish and serve.
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