Sun-dried tomato pesto

 

Blender alert

 

I love sun-dried tomato pesto: it has a rich and intense flavour, softened by the nuts. It makes an excellent spread, is a superb grown-up substitute for tomato ketchup and I like to use it as a base for frying pan pizza. As long as you have a blender, it’s also easy to make, but I'm afraid that in this case, the blender is a necessity.

 

Most pesto recipes, including those based on tomatoes, call for fresh basil, but all too often, this is inappropriate for a voyaging boat. It’s usually relatively expensive, it doesn’t keep well, even if you have a fridge and a ‘bunch’ of basil is not very quantifiable. Moreover, this is only something that is available when you have frequent access to shops. I add a teaspoon of dried basil to this pesto, but if you feel it tastes wrong, you can leave it out altogether! Or add more if you wish. Or even add fresh basil should you be lucky enough to have some. But this is intended as a voyaging recipe that you can make from ingredients that you have in your lockers.  

 

Makes about 1 cup

 

Ingredients

 

1/4 cup sunflower seeds

3/4 cup sun-dried tomatoes, packed in oil, including oil

1 clove garlic, peeled and roughly chopped

1 tbsp nutritional yeast

1 tsp dried basil

1/2 tsp vinegar or lemon juice*

salt and pepper

water

 

Instructions

• I suggest whizzing up the sunflower seeds first. This way you can chop them to the extent that you want. They are unlikely to get pulverised, once you’ve added the tomatoes.
• Once the sunflower seeds are chopped up, add the tomatoes, garlic, nutritional yeast, basil and vinegar. Blend to a chunky consistency. 
• Now carefully separate the blender and taste. Add more vinegar if you think it’s required.  
• Check the saltiness - some sun-dried tomatoes are much saltier than others - and adjust, then add a good grinding of pepper. If the pesto seems too thick - and it probably will - add some water. Blend and check the consistency again (you might be able to do this simply by shaking the goblet), leaving it chunky or making it smooth, as you wish. You may need to add water several times some tomatoes seem denser than others.

Decant it into a glass jar, for preference. Use it more as a condiment than a dip - it’s quite strongly flavoured. However, it would make a brilliant pâté, mashed with some white beans.

 

Notes:

• Theoretically, this should be kept in the fridge, but I’ve found that as all the ingredients keep without refrigeration, so they do when they are combined! However, don’t keep it too long in a warm climate, because the oil may turn rancid.
• Add more garlic if you like it to be more emphatic
• With the sundried tomatoes I normally buy, I need at least 1/4 tsp salt.

Variations:

• Be aware that some sun-dried tomatoes in oil have vinegar already added, so taste them first to make sure you don't overpower your pesto with the taste.
• Try adding a few chilli flakes if you’re fond of them
• Capers would also go well in this pesto
• If you’re feeling wealthy, use pinenuts instead of the sunflower seeds. Or any other nut or seed that takes your fancy.

Tomato chutney

While this is a traditional Indian chutney, it is very adaptable to western ideas and you can use it as a base for a sauce, a dip for for stuffing vegetables. Or even as an extremely inauthentic pizza base! I think it goes very well with Lentil flatbreads for a light lunch or with sundowners. Unlike ‘chutney’ as most British people would think of it, this is not a preserve, although it will keep quite well for several days.

 

Ingredients

 

1 tsp coconut oil, mustard oil or other oil of choice

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp fennel seeds

a generous pinch of asafoetida)

2 tsp finely chopped ginger or ginger paste

3 or 4 cloves finely chopped garlic or 2 tsp garlic paste

1 green chilli chopped

1 small onion, chopped (optional)

1/4 tsp turmeric

1 tsp ground coriander

3 medium tomatoes, chopped

1/4 tsp salt or to taste

1/4 tsp black salt (kala namak)

1/2 tsp Kasmiri chilli powder, to taste

 

Method:

• In a medium pan, add the oil and heat on a medium flame.
• Once hot, add mustard and cumin seeds and let them crackle.
• Add asafoetida and fennel seeds, and mix for a few seconds.
• Add ginger, garlic, green chilli and optional onion and cook on medium, stirring occasionally, until the onion is golden and/or the mixture smells fragrant.
• Add turmeric and ground coriander and mix well.
• Add tomatoes and salt and cook on low-medium heat, covered, until tomatoes are completely softened.
• Adjust salt and spice. Add black salt and chilli powder to taste. Mix well.

You can continue to cook this chutney down to a thicker consistency or add a little water to make it thinner, depending on what you are serving the chutney with. I like to cook it over a low heat, covered, to make a very thick sauce.

Notes:

• For those who don’t have some of the more unusual curry spices on board, you can leave out the mustard seeds and asafoetida. Use ordinary salt in place of the kala namak and 1/4 tsp chilli flakes as a substitute for the Kashmiri chilli (a mild and very red, Indian chilli powder). You could use 1/2 tsp paprika to enhance the colour of the chutney.
• If the pieces of onion or tomato skins seem too intrusive, you could try mashing the chutney, or give it a few seconds in a blender.  Be careful, however: you don't want it to end up as a purée!

Peanut Chutney

 Blender alert

This isn’t what most Westerners would think of as a chutney. To us it is more of a pâté or a spread. However, it tastes surprisingly good and goes very well with lentil flatbreads. However, it’s also very acceptable as part of a ‛charcutérie’ board with bread or crackers. The tempering adds an exotic touch, but isn’t essential, especially if there are other dips and pâtés on the board.

Ingredients

1½ tsp oil

1 to 2 green chillies or dried red chillies, to taste

1½ tbsp urad dal or chana dal

1/2 cup raw peanuts, OR roasted peanuts

1/2 tsp cumin seeds

1/4 tsp of garlic OR ginger paste

1/4 tsp salt

1/2 to 3/4 cup water

1/2 tsp tamarind paste

Tempering (optional)

1 tsp oil

1/4 tsp black mustard seeds

1/4 tsp chilli flakes

1/4 tsp crushed garlic

1 pinch asafoetida/hing (omit for GF)

Method:

• Heat 1 tsp oil in a pan. Fry chillies and dal until the dal turns golden.
• Remove and set aside.
• Add peanuts and fry over a medium flame until golden and aromatic.
• Add cumin to the hot peanuts. Keep aside to cool.
• Transfer all these to a blender along with garlic/ginger, salt and 1/2 to 3/4 cup water.
• If your are using it, add the tamarind paste.
• Blend until it’s smooth.
• Taste and add more salt and chilli if required.

Tempering (optional)

• Add 1 teaspoon oil to the hot pan.
• Next add mustard, red chilli and garlic. Fry until fragrant.
• Lastly add hing.
• Turn off the heat and pour the tempering over the chutney.

Serve peanut chutney with bread, crackers or lentil flatbreads.

Notes:

• If you are using roasted and salted peanuts, don’t add any more salt until you’ve mixed and tasted the chutney.
• You can dry roast the peanuts without oil.
• Traditionally, the peanuts are dry roasted first and then the skin removed. In this case, brown the skin as well as the nut to bring out the full flavour. A compromise is to use blanched peanuts and roast them yourself. They will add a better flavour to the chutney.

Carrot chutney

Blender Alert

This is another Indian chutney, that most of us would not recognise as such, and while it may sound unpromising, it’s very good. Like the peanut chutney, it also makes a very useful spread or dip, particularly with lentil flatbreads. The tempering adds a bit more spice and an interesting appearance. If you’re serving it with bread, or crackers, along with other ‛charcuterie’, you might prefer it without. It will still be both an unusual and pleasant addition.

Makes a good cupful

1 tbsp (coconut) oil (divided) 

2 tsp chana dal OR roasted peanuts

1 tsp urad dal OR sesame seeds

2 dried red chillies (adjust to taste)

1/2 garlic paste

1/2 tsp ginger paste

1 green chilli (adjust to taste)

1/2 tsp cumin seeds

1 cup carrots (chopped, 200 grams)

1/2 tsp salt

1/8 tsp turmeric

1 to 2 tsp lemon juice OR tamarind paste

Optional Tempering

1 tsp (coconut) oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp chilli flakes

1/4 tsp garlic paste

1 pinch hing (asafoetida)

Method

• Pour 1 teaspoon oil to a hot pan. Add chana dal, urad dal and red chillies to the hot oil and fry until the dal turns light golden.
• Add garlic, ginger and green chillies. Fry until the dal turns deep golden to light brown. Add cumin seeds, stir and remove all of the fried ingredients to a plate.
• To the same pan, pour 2 teaspoons oil. Add carrots, salt and turmeric. Stir fry on a medium high heat for 3 to 4 minutes until fragrant. Covered and cook for 2 to 3 minutes or until tender. Turn off the heat and cool.
• Add the cooled dal, ginger, garlic, chillies and cumin to a blender and make a slightly coarse powder.
• Add the cooked carrots and tamarind paste/lemon juice. Pour in 1/4 cup water. Blend to a smooth or coarse chutney to suit your liking, scraping the sides as you go.
• Taste and add more salt if you think it needs it.
• Adjust the consistency to suit with more water, if you want to.

To temper (optional)

• Heat oil in a pan. Add the mustard seeds, cumin seeds, chilli flakes and garlic paste. Fry until the cumin seeds have changed colour and the spices smell fragrant. Add hing and turn off.
• Pour the tempering over the carrot chutney.

Notes:

• Leave out the hing for GF.
• Chana dal and urad dal are added for flavour and taste. However, for a change, you can use roasted, skinned peanuts and white sesame seeds. Both work well but the chutney tastes different. Most of us have salted peanuts on board and these can be used, but in that case, add the salt after you’ve blended the chutney so as not to over-salt it.
• You could make this without a blender, if you used peanuts and sesame seeds and either chopped the peanuts, or ground both in a Mouli. The other ingredients would need to be cooked until they were very soft and you might want to use a little cayenne pepper and ground cumin instead of the whole spices. This would end up a little more chunky, but none the worse for that.
• Use young juicy carrots and not old, tough ones. If they need peeling, rather than scrubbing, they won’t go well in this chutney. 
• Ginger and garlic: I love both, but you can skip one of them if you prefer. The chutney is quite delicately flavoured, so follow the recipe and don’t use too much.
• Chillies: Dried chillies add pungent flavours and heat while the fresh green chillies add heat. You can use one or the other, if you prefer. I use green chillies in brine due to the insane expense of fresh ones (in New Zealand).

Aubergine and sesame pâté (Baba ganoush)

This is a delicious Middle-eastern creation, which I love. The aubergine and sesame seeds seem to be made for each other. Interestingly, both these foods are among the first crops ever to have been cultivated.

 

Occasionally, you can find jars of aubergine in brine and if you drain it well, it can be used for this pâté if fresh ones are unobtainable.

 

Serves 4 for a starter

 

1 medium aubergine

2 tbsp tahini

1 tbsp lemon juice

1/2 tsp dried, minced garlic

 salt and pepper

 olive oil

 sesame seeds

 

Method:

• Chop off the stalk and cook the aubergine. The quickest way to cook it is on your toaster, but if you have an oven, you can put it in that for 20 minutes or so. If you have neither oven nor toaster, put it in a dry frying pan over a low heat turning it occasionally. 
• When it’s completely cooked, you should easily be able to stick a toothpick into it. Don’t be impatient – the recipe won’t work if the aubergine is underdone and it doesn't matter if the skin chars a little – just scrape that bit off: it adds a delicious, smoky flavour.
• Let the aubergine cool and then dice it very finely, using a large knife. Scrape it into a mixing bowl.
• Add the tahini, lemon juice and garlic. Blend all the ingredients together with a broad-bladed knife or a fork. Season with salt and pepper.
• Transfer the pâté to a suitably-sized serving dish and smooth it down. Drizzle olive oil over the top and sprinkle with sesame seeds. Leave it for a few hours before eating, so that all the flavours can combine. 

 Variations:

•  Add 1/2 tsp gound cumin.
• Add 1/4 to 1/2 tsp cayenne. 

Mock Caviar

I may have mentioned that aubergines are one of my favourite vegetables and this recipe makes the most of their unique flavour. Russian in origin, it’s usually popular, although very conservative eaters find its taste and texture too unusual for comfort. The secret of success is to ensure that the aubergine skin is thoroughly charred – this is what gives it its distinctive, smokey taste.

Serves 4 as a starter

 

1 medium aubergine – about 250 g (8 oz)

1/2 tsp dried, minced garlic

2 tbsp olive oil

1 tsp lemon juice

salt and pepper

Method:

• Char the aubergine over a hot flame. The easiest way to do this is on your toaster, if you have one, using kitchen tongs to reposition it until all the skin is blistered and black. Lacking a toaster, you can hold it in your tongs or on the end of a fork or put it under the grill. At the end, the aubergine should be cooked through. If it isn’t (test with a toothpick) lower the heat and cook it a little longer
• Once it’s ready, cut the aubergine in half and carefully scrape the flesh away from the skin (which you don’t use), put it into a bowl and mix it to a purée with a broad-bladed knife or fork.
• Now add the olive oil, lemon juice, salt and pepper and blend thoroughly.
• Scrape into a crockery bowl and serve when it’s thoroughly cooled.

Avocado and cheese pâté

I invented this on the spur of the moment one evening in Trinidad. We had invited some friends round for drinks and I wanted fairly substantial nibbles, so that no-one would need to cook more than a light meal after they left. I had a ripe avocado on board, but none of the other ingredients for Guacamole, which would have been my normal choice. However, this recipe worked so well that I reckoned it was worth adding to the repertoire!

Serves 4 for a starter

 

1 large, ripe avocado pear

at least 1/2 cup finely grated cheese

 1/4 tsp of hot sauce 

1 tbsp lime juice 

salt and pepper

 

Method:

• Cut the avocado pear in two, remove the stone and scoop out the flesh into a bowl.
• Add the grated cheese. A 1/2 cup is sufficient if the cheese is full-flavoured; add more if it’s very mild.
• Blend the avocado and cheese together with a broad-bladed knife, and add the hot sauce – use less if you don’t like your food too spicy.
• Blend in the lime juice and season the mixture. The result should be a soft pâté, almost like a dip.

Variation:

• Use lemon juice, if no lime is available.

Avocado and garlic pâté

This always seems to go down well because most people love both avocados and garlic. I use dried, minced garlic here, rather than chopping or crushing fresh cloves. It permeates the pâté better and even garlic addicts don’t always enjoy crunching on a piece of raw garlic.

 

Serves 4 for a starter

 

1 ripe avocado

at least 1/2 tsp dried minced garlic 

thick yoghurt 

salt and pepper

 

Method:

• Cut the avocado in half and scoop out the flesh.
• Add the garlic and mix well, mashing the avocado.
• Now add the yoghurt: it’s hard to say how much, because it all depends on the size of your avocado – and its stone! However, you want to add sufficient to make a good, thick paste.
• Season with plenty of salt and pepper. Taste and add more garlic if you think it can take it. 
• Serve with bread or crackers.

Variations:

• Add some chilli flakes or hot sauce for a bit of zing
• Use mayonnaise instead of yoghurt
• Cheat and buy some ready-made aïoli to mix with the avocado!

Guacamole

It seems that nearly everyone likes avocados and this is always a popular way of serving them. Generally, you see guacamole presented as a smooth, green paste, but I prefer to mash the avocado and dice the other ingredients. I rather like its appearance when it’s made this way.

Serves 4 for a starter

 

1 ripe avocado pear

1 small onion

1 tomato

1 tbsp lime juice

1/4 – 1/2 tsp hot sauce

salt and pepper

 

Method:

• Cut the avocado in two and remove the stone. This can be messy with a very ripe pear and if it won’t drop out, I find the best way is to cut across the stone with a sharp knife and twist it out.
• Using a teaspoon, scoop out the flesh into a bowl. Dice and then mash with a fork.
• Finely dice the onion and add it to the bowl.
• Dice the tomato – you can peel it if you want to, but if you cut it up small enough, you won’t notice the skin.
• Add the lime juice and mix thoroughly. Now start adding the hot sauce until you get it as spicy as you want.  Add the salt and pepper to taste.
• Serve as a dip or with crackers.

Variations:

• Lemon juice can be substituted for lime.
• Instead of using hot sauce, de-seed and chop up a fresh chilli pepper, or use some dried chilli flakes.
• It still tastes good even if you don’t have tomatoes.

Butter bean spread

This is a very useful recipe if you have a few cans of ready-cooked beans on board, and is capable of a large number of variations. Many people refer to these spreads as ‛hummus’, but hummus means chickpea, so to do so is quite incorrect! If you don’t have any canned beans, you will need to cook 1/2 cup of dried beans to make the equivalent amount. 

 Serves 4 for a starter 

400 g (14 oz) can butter beans OR 1/2 cup dried, cooked

1/2 tsp dried, minced garlic

2 tbsp olive oil

2 tsp lemon juice

salt and pepper

 

Method:

• Drain the beans and put them into a bowl.
• Mash them with a fork, then mix in the garlic, the olive oil and the lemon juice, stirring and mashing until a smooth paste is formed.
• Add pepper. Taste and decide whether salt is needed.
• Serve in a sandwich, or on rolls, toast or crackers.

Variations:

• Substitute soft butter or mayonnaise for the olive oil.
• Use coconut butter. 
• Instead of lemon juice, use lime juice or balsamic vinegar. 
• Add some hot sauce to the mix.
• Try adding some Worcestershire sauce. 
• Add diced onion or pepper. 
• Try different types of canned beans. 
• Mix in some of Annie's Mixed Herbs when you put in the garlic. 
• Add a tsp of curry paste to the mix.
• If you happen to have some on board, add some fresh, chopped herbs to the spread.
• Use half a dozen chopped black olives instead of, or in addition to the garlic.
• Add a tsp chopped capers.
• Add some diced pickled peppers.

Butter bean and sun-dried tomato spread

Warning: blender alert!

 

Sun-dried tomatoes, especially those sold in oil, have a rich flavour that is far beyond that of mere tomatoes. This is a great spread or pâté, depending on how posh you feel! It also makes an excellent sandwich filling or goes well with thick slices of fresh, crusty bread for lunch. Use cannellinni beans of butter beans are unobtainable.

I recommend a stick blender for this - the pâté ends up quite thick and it is difficult to move it around in a blender. I also prefer it to have a bit of texture.  You could finely cut up the sun-dried tomatoes and mash the other ingredients, perhpas pounding the beans with a mortar; I’m sure the spread would still be quite wonderful.

Serves 4 as a starter

6 halves of sun-dried tomatoes in oil

2 tbsp oil from the jar

juice of 1 lemon OR a few small pieces of salted lemon

400 g tin butter beans, or 1/2 cup dried beans, cooked

3-4 tbsp reserved water

5-6 sprigs fresh thyme or 1/2 tsp dried

salt and pepper

Method:

• Tip the sun-dried tomatoes, oil, lemon juice and 3 tbsp water into a bowl.  Use the blender to chop up the tomatoes  
• Drain the beans, reserving the liquid, and add to the blender with thyme leaves (or dried thyme).
• Blend to a pâté-type consistency, as smooth as you want. Then taste and add salt and black pepper as required. Be careful with the salt: sun-dried tomatoes, canned beans and the salted lemon (if you're using it) might already have added enough salt.  
  If the spread is a little too thick, stiff, add some of the reserved bean liquid, or maybe a drop of wine. Blend again until you get the right consistency.

Serve with toast or crackers, in sandwiches, or with fresh bread.

Variations:

• Instead of lemon juice, use lime juice or balsamic vinegar. 
• Add some hot sauce or chilli flakes to the mix.
• Add diced onion or pepper. 
• Add 1/4 tsp dried, minced garlic
• Mix in some of Annie's Mixed Herbs as well as, or instead of the thyme.
• Use half a dozen chopped black olives.
• Add a tsp chopped capers.
• Add some diced pepperdews
• Use 1 tsp za'atar in place of the thyme.
  

 

Cheese pâté

This is another recipe capable of many variations. If you make it a little thinner, it becomes a lovely dip, excellent with raw vegetables. It can be made with any cheese that has a full flavour, but would be very bland made with something like mozzarella. You do need a fine grater for the cheese to blend properly.

 

Serves 4 as a starter 

 

1 cup finely grated cheese

2 tbsp yoghurt

salt and pepper

 

Method:

• Grate the cheese into a bowl. Mix in the yoghurt and season with black pepper.
• Taste the pâté and add salt if you think it needs it.

Variations:

• Use soft butter or mayonnaise instead of the yoghurt.
• Add 2 tbsp Dijon mustard to the pâté.
• Add 1/4 cup wine to make a dip; reduce the amount of yoghurt if you want it to stay as a pâté.
• Add hot sauce.
• Mix in half a red pepper, diced.
• Add some of Annie's Mixed Herbs to the mixture. 

Hummus (chickpea)

 

 

This is another very popular middle-eastern recipe that nowadays appears in almost every supermarket. I prefer to make it myself, because I don’t like hummus to be too smooth or light. Ideally, you make it with a very full-flavoured olive oil.

 

Serves 4 as a starter

 

1/2 cup dried chickpeas, soaked and cooked OR 400 g (14 oz) can chickpeas

1/2 tsp dried, minced garlic

1 tbsp olive oil

2 tbsp tahini

1 tbsp lemon juice

salt and pepper

extra olive oil

paprika

Method:

• Cook the chickpeas for five minutes longer than usual and drain, reserving the liquid. If using a can, drain that and reserve the liquid.
• Put the chickpeas into a mixing bowl and mash with a fork or potato masher.
• Incorporate the garlic, olive oil, tahini and lemon juice. Combine thoroughly. You should have a thick paste. If it’s too thick, mix in some of the reserved cooking liquid. If you prefer a more commercial-style hummus, mix further with a wire whisk, adding extra liquid to produce a lighter, smoother purée.
• Season – carefully if you’ve used canned chick peas, which may already be salted.
• To present the hummus attractively, scrape it into a crockery bowl, smooth it down and then make little ridges with a fork. Dribble olive oil over the top and then sprinkle with paprika.

Variations:

• Add 1/2 tsp ground cumin when you mix in the garlic.
• Add 1/4 tsp cayenne or dried chilli flakes, when you mix in the garlic.

 

Egg spread

This makes a lovely filling for sandwiches and as long as they’re in a plastic box, works well for picnics, because it doesn’t make the bread soggy. It can also be used as a dip (although then you do need to chop the eggs very finely, pass them through a sieve or put them in a blender) or spread on crackers. However, serve these immediately or the crackers will go soft.

 

Serves 4 as a starter, 2 for sandwich filling

 

2 hard-boiled eggs

2 tbsp mayonnaise

1/2 tsp dried, minced garlic

a few drops of hot sauce

1/2 tsp tarragon

  Annie's Seasoned Salt and pepper

 

Method:

• Cook the eggs and once they are cool, peel and dice them and put them in a bowl.
• Mix in the mayonnaise, garlic, hot sauce and seasoning to make a firm spread.

Variations:

• Use yoghurt instead of the mayonnaise. 
• Leave out the tarragon and – possibly – the hot sauce and add 1 tsp curry paste to the mix. 
• Use fresh herbs if you have any available. 
• Add diced green or red pepper, avocado, cooked mushrooms, cooked asparagus, diced onion or chopped spring onion. 
• Add diced cucumber – this will, however, make the mixture much wetter.   
• Substitute crushed green peppercorns for the normal pepper. 
• Add 1/4 tsp celery salt instead of the seasoned salt.

Lentil and harissa pâté

This is a really good pâté, that I invented one Christmas. The harissa gives it an unusual flavour, without making it too overpowering.

Serves 4 or more as a dip or starter

 

1/2 cup split lentils

1/2 onion, diced finely

1 cup water

chilli flakes to taste

1/4 tsp garlic granules

1 tsp harissa seasoning

1 tbsp ground flax seed 

salt and generous grind black pepper

1 tbsp tomato purée

1 tbsp lemon juice

 

Method: 

• Add the lentils, onion, water, chilli and garlic to a pan. Cover and cook over a low heat until the lentils are soft and the water absorbed.
• Remove from the heat and add the harissa and the ground flax seed. Mix thoroughly. The flax seed adds a bit of body: if you prefer the pâté to be softer, omit it.
• Add the tomato purée and lemon juice and let the mixture cool before serving with bread or crackers.

Lentil and mushroom pâté

 

 

I’ve adapted this recipe from one of Rose Elliot’s creations. Most people are pleasantly surprised at the flavour and after a tentative spoonful, come back greedily for more. In fact, I like it so much that I usually make double the amount in the hope of having some left over the next day. All too often, I don’t!

Serves 4

 

1/2 cup whole lentils

1 cup water

4 button mushrooms

2 garlic cloves

2 tbsp butter OR olive oil

1 tsp green peppercorns

1/2 tsp tarragon

1/4 tsp dill or fennel seed

1 tbsp lemon juice

salt

parsley 

Method:

• Cook the lentils for 12 minutes in the pressure cooker and allow the pressure to reduce naturally. Beat them vigorously with a cook’s spoon until they have become a purée.
• Meanwhile melt the butter in a small saucepan. If you have no butter, use olive oil, but the butter gives a richer flavour. 
• Dice the mushrooms and garlic and cook for a few minutes, until they’re softened.
• Add these to the lentils and mix well.
• Crush the peppercorns in a mortar or with the back of a spoon. Add to the lentil mixture, along with the herbs and lemon juice. Mix again and add salt to taste.
• Scrape into a crockery bowl, smooth over the top and garnish with some parsley, if you have such a thing.

Variations:

• For an elegant presentation, pour a little melted butter over the pâté.
• If you have no mushrooms, add 1/4 cup chopped or ground walnuts, which work surprisingly well.
• Use any fresh herbs instead of the dried, if you have them.

Lentil spread

This is a simple, basic spread for when you want something for sandwiches or crackers and have nothing more special to hand. Like most basic recipes, it’s capable of many variations. This can also be used as a filling for a pasty.

Serves 4 

 

1tbsp olive oil

1 small onion

1 garlic clove

1/ 2 cup split red lentils

1 cup water

1/2 tsp sage

2 tsp lemon juice

salt and pepper

Method:

• Heat the oil in a small saucepan and dice the onion and garlic.
• Add them to the pan and cook until softened – about five minutes.
• Add the lentils, stirring them until they’re covered in oil, and then add the water.
• Bring to the boil, then lower the heat and simmer for 20 – 25 minutes until all the water is absorbed.
• Remove from the heat and beat in the sage and lemon juice until you get a smooth purée. Season with salt and pepper and allow to cool.

Variations:

• Substitute cumin for the sage.
• Leave out the sage and add 1 tsp curry paste.
• Beat in 1/2 cup of finely grated cheese, while the mixture is still warm.
• Add some hot sauce to the mix.
• Add 1 tbsp tomato purée and try various other herbs.
• Add a little chopped, fresh ginger with the onion and garlic.
• Add half a diced green pepper with the onion and garlic.
• If you have some fresh mushrooms, add three or four of these with the onion and garlic.

Mushroom and sunflower seed pâté

 

 

This is truly delicious and certainly good enough for a special occasion.  It's also inexpensive, keeps several days in a covered bowl, without refrigeration and leftovers go well in a sandwich. They can also be thinned with a little water, milk or wine to make a great pasta sauce.

Serves 4

 

1/2 cup sunflower seeds

1 onion, diced

3-6 cloves garlic (depending on size), minced

2 cups (200 g) mushrooms, chopped

1 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

1 1/2 tsp dried sage

1/2 tsp coarsely ground black pepper

2 tbsp soy sauce

salt to taste

water as needed for blending

Method:

• Toast the sunflower seeds in a frying pan, over a medium high heat until they are golden brown. Stir frequently. Set aside.
  
• In the same pan, heat the olive oil and then add the onion and fry for a couple of minutes until it's starting to turn translucent.
• Add the garlic, mushrooms, pepper and herbs.
• Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water (or wine) to start them off
• Remove from the heat, and stir in the soy sauce.   
• When the seeds and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
• Add salt to taste and blend once again before serving.

Variations:

• Add extra coarsely-cracked pepper 
• Add Dijon mustard 
• As with traditional liver pâté, this is quite strongly seasoned with thyme.  If you're not fond of that herb, you might want to add the herbs at the end and taste as you go.  
• Add sherry or brandy to deglaze the pan 
• Use deodorised coconut oil instead of olive oil for a richer texture. 
• Make ‛butter’ to pour over the top with deodorised coconut oil, a touch of turmeric and a pinch of salt. 
• Use toasted walnuts instead of sunflower seeds.
• Try the pâté with different types of mushrooms.