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Lentil and Cashew Nut Pate with Grilled Figs and Balsamic
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
24 hour(s)
8 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Pink Lentils, split (1/2 cup)125 ml
- Natural unsalted cashew nuts (1/2 cup)125 ml
- Small onion (or 1/2 medium)1 unit(s)
- Unflavored Coconut Oil OR Coconut Fat OR Palm Fat (1/4 cup)60 ml
- Extra virgin olive oil (1/4 cup)60 ml
- Water to taste
- Brewer's Yeast Powder (optional)2 teaspoon
- Distilled beverage of your choice (brandy, rum, cachaça, vodka, etc.)2 tablespoon
- Potato Starch3 tablespoon
- Lemon Juice1 tablespoon
- Nutmeg to taste
- White pepper to taste
- Clove Powder to taste
- Good Quality Spicy Paprika to taste
- Laurel (leaf) to taste
- Salt to taste
- For the balsamic and fig reduction: to taste
- Balsamic Vinegar (2/3 cup)160 ml
- molasses2 tablespoon
- Olive oil1 tablespoon
- Purple figs, carefully washed vertically so as not to let water get into the pulp8 unit(s)
- Quickly wash and soak the pink lentils and cashew nuts in warm water.
- When the chestnut yields to finger pressure, drain the water and set aside.
- In a pan, heat the coconut oil, adding the bay leaf and the chopped onion, sautéing until it becomes transparent and begins to brown slightly.
- Add the lentils and chestnuts, salt, enough water to cover, plus the oil, and cook over a white heat, in a covered pan.
- When the lentils are well cooked and almost run out of liquid, remove the bay leaf and transfer the stew to a blender, adding the spices, the distilled beverage, the yeast (if you like), the potato starch and the lemon juice. Beat until you get a homogeneous, very smooth paste.
- Return the mixture to the pan and stir over moderate heat until it forms a thick paste that detaches from the bottom.
- Shape the pâté into the desired shape using an airtight pot, a small greased mold, a rim or form a roll of parchment paper, always covering the surface with parchment paper to avoid drying out. Leave it in the fridge for at least 8 hours (this recipe must be prepared the day before, therefore).
- The next day unmold and decorate with figs, blackberries, pistachios and/or pink peppercorns (aroeira). Serve with bread and toast or in salads, taking advantage of the cut texture that is obtained after refrigeration.
- Prepare the Balsamic Reduction:
- Mix and reduce in a pan over medium heat, until half the volume, the vinegar, molasses and oil.
- Cut the figs in half and toast the pulp in a hot frying pan, greased with olive oil.
- Suggestion: assemble cold appetizers with the fig halves with a little balsamic reduction, on a thick slice of pâté.
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