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Green paté with cranberry sauce


Today, I serve a colorful green paté with cranberry sauce on the blog. You can choose to serve it  cold as an appetizer or as a main course with maybe some boiled potatoes and a salad to go with it. It will be good anyway.

To make the sauce a bit more seasonal, I’ve used fresh cranberries. The sauce is similar to a classical Cumberland sauce and can be eaten both warm and cold. You choose whether you want to mix it or not, I personally think it’s good with some chewiness. In addition, it’s not such a bad idea to see what you eat …

The paté works great for keeping in the freezer, I usually cut them into quite thick slices and then pack them with baking parchment in between in a freezer bag. It’s such a great saver when you are in a hurry or suffer from a lack of the daily inspiration.
The slices can just in a few minutes be baked and finished off with some soy to make it crunchy and salty at the same time.

The paté I have done in a slightly extra festive version with both chestnuts, cognac and black garlic. It will give a a delicious taste explosion in your mouth and fits just as well with a creamy mushroom sauce as with a cold spicy sauce!
Don’t forget to add the chestnut stuffing in the end and without mixing it together. That way you get a nice combination in consistencies.



Green paté with cranberry sauce

Green pate
Lentil base
3 dl / 210 grams of green lentils (fast-boiled)
250 grams of shallots, cut into slices
100 grams of celery, cut into slices
20 grams of dried and grounded to powder shiitake
40 grams / about 2 dl fresh parsley, chopped
4 teaspoons dried thyme
Salt and pepper
Some oil to bake in

Chestnut stuffing

180 grams of chestnuts (boiled, peeled and roughly chopped)
2 tablespoons of cognac
2 dl / 200 gram of water
1 tablespoon tamari (or regular soy sauce but then its not gluten-free)
1 dl / about 25 grams of nutrition yeast
2 tablespoons / about 50 grams tomato paste
5 tablespoons / 60 grams of potato starch
3 whole gaps / about 8 grams of black garlic
About 1 tablespoon of olive oil to fry in
1 teaspoon / 3 grams of xanthan gum

Cranberry sauce

Makes a big jar
200 grams fresh (or frozen) cranberries
100 grams of brown sugar
180 grams of water
1 star anise
3 pieces of cloves
1 cinnamon stock

How do I do it?
Lentil base
1. Soak the lenses and boil them according to the instructions on the package. When ready, pour them into into a sieve to get ride of the excessive water and set aside for now.
2. Cut the shallots in thin slices and fry on low heat in a baking pan with some oil. Add the sliced celery and let the vegetables fry until they have softened, about ten minutes.
Add the grounded shitake, chopped parsley and the other ingredients on the list.
3. Pour over the lentils to a high mixing bowl or food processor and add the baked vegetables. Mix it all together until you have a even pulp.

Chestnut stuffing
1. Chop the cooked and peeled chestnuts roughly and add them to a frying pan with some olive oil in it.
2. Chop the black garlic finely and add them to the frying pan. Bake it al carefully for a few minutes and add the other ingredients except the xanthan gum. Reduce the fluid for a few minutes while baking and finally add the xanthan gum and stir.
The mixture will thicken slightly.
3. Mix the lentil base with the chestnut stuffing by hand. Make sure it is well mixed, but still with whole pieces in. It’s important that the dish have some chewiness!
4. Pour the batter into a baking tin or similarly covered with baking parchment. Place the tin in the middle of the oven.
Bake the green paté for about 60 minutes. Try with a test stick to see if it’s ready. It should be almost dry when it is clear.
Allow the pate to rest for about 20 minutes before cutting it.

Cranberry sauce
How do I do it?
1. Rinse and clean the berries.
Add them to a small pan and add the other ingredients. Let it come to a boil gently and then cook it for about 10 minutes or until it thickens.
2. Pour the finished sauce into a sterilized jar. If you want to store the jar for a longer time, put the jar upside down for about 10 minutes to create a vacuum. This will make that the sauce will keep longer.
The sauce is good for about two to three weeks in the fridge as long as you don’t stick dirty fingers or spoons in it.

This recipe is free from gluten, lactose and eggs.

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