Cymru Culture

Articles / Erthyglau

Broad bean, wasabi and crème fraîche pâté

(September 01, 2013)

Broad bean, wasabi and crème fraîche pâté

(this recipe is suitable for lacto-vegetarians)

Broad beans … you either love 'em or hate 'em. I had bought two bags of the frozen variety from M&S and they had been woefully abandoned to the back of the walk-in freezer, especially after hubby announced, quite determinedly, that he hated broad beans. Indeed, that he hated everything about them, the taste, the smell, the texture (possibly even the colour) … everything! However, I was determined to do something useful and delicious with them. So, here is my recipe for broad bean, wasabi and crème fraîche pâté, which was very tasty - served on freshly baked (and still warm) crusty bread and a generous amount of freshly milled black pepper.

Did I convert hubby, you ask? Well, I failed on that front (he doesn't like wasabi either), but I certainly enjoyed it. So, if you like broad beans - or, at least, don't hate them - try the recipe yourself. I think you'll be pleasantly surprised …

 

Broad bean, wasabi and crème fraîche pâtéBroad bean, wasabi and crème fraîche pâté on a crusty white baguette

Boil the broad beans in water for 2-3 minutes, but be careful not to over-cook them - you want them to have some 'bite'. Drain when cooked and whilst still steaming in a bowl, place a large knob of Welsh butter on top of the broad beans, so that it melts.

Broad bean, wasabi and crème fraîche pâté

 

Use a hand blender or potato masher to mix the broad beans and butter together. Then add wasabi paste to taste and mix thoroughly. At this point the pâté will be thick and can be served like this, after seasoning (I recommend either Halen Môn pure white sea salt or Halen Môn smoked sea salt). However, I like a smoother and richer texture to my pâté, so I added three large table spoons of crème fraîche to the pâté, then mixed them together thoroughly.

Broad bean, wasabi and crème fraîche pâté

 

Great for using in Fajitas (as an alternative to guacamole) or served on freshly baked bread.

Enjoy!

Claire Meredith, 1 September 2013

Also from the Head Chef at Tŵr Cymru Culture Towers:    
      Salmon ramen
, September 2013    
      Carmarthen Canapés Caerfyrddin
, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

 

© 2013 Caregos Cyf. | Hawlfraint - All rights reserved

Click here to return to the Articles - Erthyglau page



Powered by Create