Truffle & Black Garlic Chestnut Pate

Name: Truffle & Black Garlic Chestnut Pate
Total time: PT30minutes+chilling
Yield: 20
Ingredients: 25g vegan butter; 1 large banana shallot, finely diced; 1 large garlic clove, crushed; Fresh thyme leaves, picked; 1 x 200g pouch Merchant Gourmet Chestnut Purée; Dash truffle oil; 1 tsp red wine vinegar; 100ml red wine; 50ml port; 50ml brandy; 3 black garlic cloves; Salt and black pepper; Splash non-dairy milk (optional, if needed); 3 red onions, finely sliced; 50g sugar; 50ml balsamic vinegar; Splash olive oil; Sourdough toast, melba toast or crackers

Rich, smooth and full of festive flavour, this luxurious pâté combines Chestnut Purée with black garlic, red wine, port and truffle oil. Served with sweet onion chutney and crisp toasts, it's an elegant plant-based starter for entertaining.

Written by Merchant Gourmet

30 minutes + chilling Serves 20 Beginner

Ingredients

Truffle & Black Garlic Chestnut Pâté
25g vegan butter
1 large banana shallot, finely diced
1 large garlic clove, crushed
Fresh thyme leaves, picked
1 x 200g pouch Merchant Gourmet Chestnut Purée
Dash truffle oil
1 tsp red wine vinegar
100ml red wine
50ml port
50ml brandy
3 black garlic cloves
Salt and black pepper
Splash non-dairy milk (optional, if needed)
Red Onion Chutney
3 red onions, finely sliced
50g sugar
50ml balsamic vinegar
Splash olive oil
To Serve
Sourdough toast, melba toast or crackers

Shop the recipe

Chestnut Purée

200G

To make the chutney, heat a splash of olive oil in a frying pan and cook the sliced red onions until soft and caramelised.
Add the sugar and balsamic vinegar and cook until reduced and sticky.
Transfer to a sterilised jar or bowl and leave to cool.
Melt the vegan butter in a frying pan over a medium heat.
Add the shallot, garlic and thyme leaves with a small pinch of salt.
Cook gently until softened but not coloured.
Add the red wine vinegar, red wine, port, brandy and black garlic cloves.
Simmer until the liquid has reduced by approximately half.
Transfer the mixture to a blender with the Merchant Gourmet Chestnut Purée and truffle oil.
Blend until completely smooth.
Season to taste and add a splash of non-dairy milk if needed to loosen slightly.
Spoon into ramekins or a container and cover the surface with baking parchment before chilling.
Chill until firm.
Serve with the onion chutney, toasted sourdough, melba toast or crackers and a scattering of fresh thyme leaves.