Sunflower seed and Cashew nut Pate with quail egg and avocado

Sunflower seed and Cashew nut Pate with quail egg and avocado

 

1. Ingredients

8oz sunflower seeds

8oz cashew nuts

½ onion

½ clove garlic

Few drops Tabasco sauce

2 tsp Soy Sauce

1tsp dried oregano

8 fl oz water

Black pepper & salt to taste

4 quail eggs

2 avocadoes

Mixed salad leaves

 

2. Method

In a food processor blend the sunflower seeds, cashew nuts, onion and garlic with the water until blended.

Add the Tabasco, soy sauce, oregano and black pepper and salt to taste.

Continue blending together until the mixture is completely smooth.

Chill the mixture before serving.

Meanwhile bring a saucepan of water to   rolling boil. Place the quail eggs in the water and continue to simmer for 2 minutes. Plunge the eggs into cold water to stop the cooking and shell when cool. Store in fridge until ready to serve.

3. Service

On a plate place a handful of dressed salad leaves. Place a spoonful of the pate mixture in the centre and top with avocado and quail egg sliced lengthways in half.

Serve with oatcakes.

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