Ingredients
- 100gm roughly chopped hazelnuts (Hazelnut Estate)
- 3 Tbsp sunflower seeds
- 250gm cream cheese
- 2-3 crushed garlic cloves
- 1 tsp ground black pepper
- 2-3 Tbsp finely chopped sage
- 1 Tbsp olive oil
- 1-2 Tbsp milk to mix (adjust to suit)
Hazelnut & Sage Pate
Method
- Toast hazelnuts and sunflower seeds
- Then grind to a fine textured paste
- Add the rest of the ingredients adding the milk at the end (it should be a smooth paste)
- Put into a covered dish and allow it to firm up
- Serve with a platter of bread and other local vendors chutneys and cheese like Evansdale Cheese & Gilberts Ciabatta
Comments
Recipe from Elizabeth Marshall.
