From Fresh from the
Vegetarian Slow Cookeer, Robin Robertson, The Harvard Common Presss, 2004.
When you purchase some pâté knives it surely is incumbent
upon you to make a pâté. I looked around and the first recipe in this book was
for a terrine. It looked as though it would be pretty acceptable as a pâté so I
thought I’d have a go at it.
I had never used this book before though it had been on the bookshelves for a while. I think it was the fact that it was a book of
recipes for using the slow cooker. While I find the cooker is handy for some
meals I’ve never been convinced about its general use for vegetarian meals.
This one worked somewhat in changing my opinion. I’ll see whether further
cooking from this book confirms this change.
The preparation was easy. Cook onion and garlic. Soak
sun-dried tomatoes.
Add all the ingredients to a blender and puree. They were
then placed in small containers and steamed in the slow cooker.
For a pâté it turned out to be a little crumbly (it was a
terrine) but it was very tasty. For a party nibble it’s worthwhile because the
preparation is so easy and then it’s up to waiting for the steaming (four
hours) to be completed.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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