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Split Pea Pate
* Exported from MasterCook *
SPLIT PEA PATE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Split peas, dried
4 c -- water
1 4-inch strip kombu
1 md Carrot -- halved lengthwise
6 Garlic cloves
1/4 sm Onion
1 Bay leaf
2 Parsley sprigs
3 tb Arrowroot
4 tb -- water
2 tb Smoked yeast
1 t Sea salt
2 pn Ground nutmeg
Wash the split peas, sort out any tiny rocks or odd
peas, and put the peas in a medium saucepan with the
water. Add the kombu, carrot, garlic, onion, bay leaf,
and parsley. Cover the pan tightly and simmer until
the peas are very soft (about 35 to 40 minutes). the
mixture should be cooked until there is very little,
if any, liquid left.
Remove the bay leaf and parsley. Pour the mixture
into the blender (in two batches), and blend until
smooth.
Return to the pan.
In a small bowl, mix the arrowroot, water, yeast,
salt and nutmeg. Add these seasonings to the pea
mixture.
stir until well blended. bring the mixture to a
simmer, stirring constantly. When the pate detaches
itself from the sides of the pan remove from the heat.
If the pate seems too liquid, just add another
tablespoon of arrowroot, dissolved in a tablespoon of
water, to make the mixture firmer. turn the pate
mixture out into a lightly oiled serving dish and
refrigerate. If the mixture becomes firm enough, you
can unmold it onto a plate and garnish with more
parsley sprigs.
Variation:
In place of the split peas, use 2 cups of lentils.
Increase the amount of water to about 5 cups. Insert
4 cloves into the carrot halves. Along with the kombu,
carrots, garlic, onion, bay leaf, and parsley, add the
leafy tops from 4 stalks of celery. Cook these
ingredients with the lentils and water for 30 to 35
minutes. Remove the cloves from the carrots. Then
puree the mixture as in the recipe above.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by
DEEANNE
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