Spicybroad Bean Pea & Goat’s Cheese Pate

I have fallen in love with broad beans – my mother had planted some and whilst she was waiting for them to grow she was using the lovely tender leaves in salads and I thought – my goodness this is good – so of course  I then graduated to the actual bean itself – also Chris’s dips have brought out a broadbean and hummus dip – something like that – and I had tasted it and liked it very much – so when I saw this recipe I had to give it a go

The recipe came from Delicious Magazine

spicy broad bean and goats cheese pate




300gm soft goat’s cheese (I used feta – 150gm)
1 avocado
1 long green chilli, seeded and roughly chopped (I used ½ tspn dried chilli flakes)
2 cups fresh podded broad beans or 1 cup frozen broad beans, skins removed and blanched (I put frozen in microwave for 1 minute and then took off jackets)
1cup fresh peasfreshly podded blanched and drained (I used frozen – microwave for 2 mins)
zest 1 lemon, juice of ½ lemon
¼ cup each fresh parsley and mint leaves


slices sourdough bread toasted
wedges of lemon


Place all ingredient in food processor and process till smooth – season & transfer to servisg dish. Chill for 3-4 hours or overnight – the longer it s chilled the better the consistency will be

Serve pâté with bread and wedges of lemon

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