Lentil and coconut pate
This makes a delicious creamy pate with a
subtle flavor. Red lentils are particularly quick in the microwave, but
be sure to cook them in a large bowl or the cooking liquid will froth
over the top. Serve the pate with crudites or Melba toast.
INGREDIENTS
100g (4 oz)split red lentils
400ml (14 fl oz) boiling water
50g (2 oz) creamed coconut, grated
Juice of 1/2 lemon
4- 5 drops Tabasco sauce
25ml (1/4 tsp) grated nutmeg
Salt and black pepper
Method
Place the red lentils in a deep bowl and
pour over the boiling water. Cover and cook for 10 minutes. (All
powers), stirring several times. Drain well, if necessary, reserving
any liquid.
Stir in the creamed coconut, lemon juice,
Tabasco sauce and nutmeg. Liquidize until smooth, adding a little of
the reserved lentil stock, or water, if necessary.
Season to taste with salt and pepper,
then chill thoroughly before serving.
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