Chestnut Paté

1. 1

   Roast chestnuts drizzled in olive oil, in a small square of parchment wrapped in foil paper (they will take about 45 minutes to 1 hour). Roast a head of garlic at the same time.

2. 2

   Saute onions until caramelized. Sprinkle with nutmeg and all spice and allow the heat to bring out the spices.

3. 3

   Crumble chestnuts into the onions and cook with a little olive oil and water. The chestnuts should be moist. Add the roasted garlic and cognac and allow the alcohol to burn off.

4. 4

   Pour ingredients into a food processor and process until smooth, adding olive oil until desired consistency is achieved (should be relatively thick). You can run this through a fine seive for a smooth pate, or leave it chunky. If you want this more of terrine style, you may set the pate with a little gelatin.

No additional tips available.