Pâté de Faux Gras_
Ingredients
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Method
- Bake the sweet potato whole (make an incision in the top first) for 20 minutes at the highest temperature
- Reduce heat of the oven right down and continue to bake until the skin is crispy and the flesh is very soft
- When cool enough to handle, scoop the flesh from the sweet potato (return the skins to a warm oven to further crisp before eating!)
- Combine the potato with all the other ingredients in a blender until very smooth (or at least as smooth as you want it)
- Serve with toast, crudités or as a sandwich filling
Cooking Temperature: 220/150 degrees
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Cooking Time: 90 Minutes
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Serves: 6
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Keeps For: 3 days
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Tips and Comments
- This bears no resemblance to Pâté de Foie Gras at all aside from being in paste form, but the potential name was too good to refuse!
- The gravy granules are there as a thickener as much as to add flavour; you might need to pop in some cornflour if you omit them.