Carrot and caper pâté2017-11-17
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Fancy preparing a Mediterranean-style pâté? Most of the ingredients you need are typical of the Mediterranean climate so in Spain they’ll be easy to find.
The capers and the carrot are what give their name to this pâté. But do you really know all about capers? They’re the edible fruit of the wild bush known as the caper bush or Flinders rose. It is native to the Mediterranean region, especially the hottest, driest regions. If you’ve ever been to Mallorca you’ll know it’s typical of the island, where the capers are picked by hand. You must have seen small capers preserved in vinegar – these are typical of Menorca, and they’re delicious!
- 8 carrots
- 1/2 onion
- 1/2 cup of soaked almonds
- 1/2 cup of capers
- 200 ml Amandín Organic Oat Cuisine
- 1 teaspoon of ground turmeric
- Salt and pepper to taste
Poach the onion until it's nice and soft.
Add the spices, the 200 ml of Oat Cuisine and the carrot, cut into thick round slices.
Keep it covered until it starts to boil and then turn off the heat.
Whizz it all up together with the almonds until you get a thick, creamy texture.
Finally, add the capers after draining them thoroughly and give it short blips in the mixer so that they're mixed in without being liquidised completely.
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