FRUIT AND OIL SEED PATE’

The definition patè derives from the French“pâté” is a pie, usually of minced meat or fish with the addition of reduced food fats in a spreadable mixture but not only…this term is also used to indicate vegetable preparations which, with their “good” part of fat, during chewing, they distribute all the flavors uniformly on our tongue making us perceive a rich creamy consistency.

WHICH SEEDS and OILY FRUITS CAN WE USE FOR OUR CREAMS?

NUTS: ◇ cashews ◇ peanuts (they actually belong to the legume family) ◇ almonds ◇ bitter almonds ◇ walnuts ◇ Brazil nuts ◇ macadamia nuts ◇ pecans ◇ hazelnuts ◇ pine nuts ◇ pistachios ◇
OIL SEEDS: ◇ hemp ◇ sunflower ◇ poppy ◇ sesame ◇ pumpkin ◇

WHY ‘PREPARE FRUIT PATE’ AND OIL SEEDS AT HOME?

To have total control:

    • on the quality of seeds and oily fruits that should always be fresh, from organic farming, not toasted, not salted and free of added sugars to benefit from all their nutritional properties
    • on fats and salt usually used excessively in already packaged products.

HOW TO PREPARE THE PATE ‘

INGREDIENTS FOR A NEUTRAL PATE’

Basic ingredients for a creamy paté, which can also be “molded” into a single mold or into 4 single-dose molds:

    • 180 g of cream or whole fruit and oil seeds
    • 30 ml of water or vegetable juice / extract if you want a colored paté
    • 60 ml lemon juice or apple vinegar
    • 2 dates or 15 g. of agave or maple juice
    • 1 cucchiaino di olio
    • 1/2 teaspoon salt (optional, you can avoid it if you add herbs and spices that flavor the paté)

If you want a contrast of consistencies add 2 tablespoons of nuts or oil seeds, at your choice, coarsely chopped to add crunchiness.

VARIANT WITH SPICES

You can add to the ingredients of the neutral paté while you prepare them:

    • 8 teaspoons of spices or spice mix of your choice

VARIANT WITH FRESH HERBS

You can add to the ingredients of the neutral paté already reduced to cream:

    • 35 g of fresh herbs (green leaves and stems, absolutely not woody ones) coarsely chopped

VARIANT WITH FRESH VEGETABLES

For a very creamy paté, to be served in small bowls or used to stuff rolls and wraps, which does not limit the imagination:

    • 100 g of cream or whole fruit and oil seeds
    • 15 ml of lemon juice
    • 45 ml of apple vinegar
    • 100 g of vegetables and fresh herbs of your choice
    • 2 spoons of oil
    • 1/2 teaspoon of salt (optional, you can avoid it if you add herbs and spices that flavor the pâté)

If you want a contrast of textures, add 2 tablespoons of “brunoise” of vegetables to add crunchiness.

HOW TO MIX THE INGREDIENTS:

Without appliances:

Those who do not have a blender or mixer/blender can start with a cream of fruit or oilseeds ready, you can easily find on the market good quality creams that contain non-roasted fruit and oil seeds, free of salt and sweeteners.
In a bowl with a fork mix the salt in the acid part, in this way you will be sure that it will completely melt and distribute evenly. When the salt is completely dissolved, add the rest of the ingredients.

Fresh vegetables should be blended on their own and added to the already seasoned cream of fruits and oilseeds, mixing very well, until everything is completely blended.

Using a mixer:

If you start from nuts or whole oily seeds, not toasted, soaking in water is essential to reduce them to cream and, at the same time, activate the enzymes taking a great advantage for your health.
Each seed and fruit has a different soaking time in this article you will find all the indications.
◇  After soaking, drain your fruit or oilseeds (soaking water must never be used)
◇  Rinse them very well under running water by placing them in a narrow mesh strainer
◇  Pour the seeds or oily fruits and the rest of the ingredients in a mixer / blender and blend until the mixture is smooth.
◇  Take a break every minute, so as not to overheat the ingredients.

HOW TO STORE THE PATE’ 

The neutral paté and the one enriched with spices are kept in the refrigerator in a hermetically sealed container for a maximum of 2 weeks.

Patés enriched with fresh herbs and vegetables are kept in the fridge in a hermetically sealed container for a maximum of 3-4 days.
Se li servite come portata, lasciateli sino a poco prima di servirli nello stampo che avete scelto, coprendo la superficie del paté prima con carta forno poi con la pellicola per alimenti. Sformateli all’ultimo minuto per conservare intatta la loro forma.

If you need to spread them, they must be brought to room temperature before being consumed and mixed very well to restore creaminess.

HOW TO FLAVOR THE NEUTRAL PATE IF IT IS ALREADY IN THE REFRIGERATOR

If the neutral paté is already in the refrigerator, before flavoring it or enriching it with other ingredients, it should be brought to room temperature and mixed very well. The oily part can separate from the rest of the components and settle on the surface and prevent a homogeneous aromatization.

HOW TO USE THE PATE ‘ 

Patés can:

    • be spread on any baked product (pane, focacce, piadine) or raw food preparations such as wraps
    • garnish canapes
    • to accompany raw or cooked vegetables, salads
    • if presented in “form” they can represent a menu scope.

I have given you just a few examples, experiment and enjoy yourself.

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