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Courgette and Herb Pâté  Veg   CD   HD   120mins plus cooling

Serves 4    Cold   Vegetarian  Vegetables  Herbs   Hors d'oeuvre   Appetizer   Starter    Gluten  Wheat Free



600g/1 ½lb Courgettes (zucchini )

Salt and Black Pepper

50g/2oz Butter

3 Eggs

210ml/7 fl.oz. Double Cream

1 heaped teasp Freshly chopped Parsley

1 heaped teasp Freshly chopped Mint

1 heaped teasp Freshly chopped Tarragon

1 heaped teasp freshly chopped Chervil

Pinch of Cayenne

Oil for greasing




1. Coarsely grate the courgettes into a colander, sprinkle with salt and leave for ½ hour to drain any excess water.


2. Rinse the grated courgettes under cold running water, drain well then dry on kitchen paper.


3. Melt the butter in a pan, add the courgettes and gently sauté for 10 minutes, stirring, until they are soft. Cool.


4. Preheat the oven to 180C, 350F, Gas mark 4. Line a 1.5L/3pt loaf tin with greaseproof paper then grease the paper with oil.


5. In a bowl, mix together the eggs and cream then add the courgette and butter mixture, salt, pepper, herbs and cayenne. Mix well.


6. Pour the mixture into the prepared loaf tin, cover with foil, stand in a roasting tin containing 2-3 inches of water and bake for 1 ¼ hours or until firm. Cool.


7. To serve - turn the pâté onto a serving platter, spread the crème fraîche over the top and sprinkle with fresh herbs.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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