Red wine and nut Paté

1 small onion, finely chopped
1 stick celery, finely chopped
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried basil
1/8 pt vegetable stock
1/8 pt red wine
2 oz chestnuts, cooked and ground (I use canned chestnut pureé)
2 oz walnuts, ground
2 oz pecan nuts, ground
1 oz breadcrumbs
2 tsp dried parsley or 2 tbsp fresh, chopped
1 crushed garlic clove
1 tbsp soya sauce
1 tbsp brandy (optional)
1 egg, beaten salt and pepper to taste

Grease 1 lb loaf tin or oven-proof bowl. Saute the onion, garlic and celery in olive oil until softened. Add spices and herbs, stir for 1 minute. Add stock and wine, bring to boil. Remove from heat and stir in nuts, bread crumbs, soya sauce and brandy. Mix well, stir in the egg and season with salt and pepper. Spoon into the baking tin and level the surface. Bake at 180 C for 30 minutes, until just firm when pressed. Cool in the tin then turn out.

From Dianne

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