Carrot Pate - Vegan / Gluten free
Recipe (makes approx 12x 100g pots)
600g carrots, peeled and sliced
40g root ginger
25ml olive oil
1tsp coriander seeds
5 star anise
1tsp maldon salt
135g cashew nuts
In a bakers tray wrap the carrots, oil, spices and ginger and salt in tin foil and roast at 160c for approx 45mins or until soft.
Pour all the carrot mix into a blender and add the cashews...leave to one side
Bring the water and agar to a boil and whisk to dissolve and activate the agar. (Agar activates at 90c for 2 mins)
Add water mix to carrot mix and blend at 20 second intervals, keep pushing the mixture down and blend until smooth.
You can put into moulds/jars now or if you would like a smoother finish pass through a drum sieve.
Refridgerate to cool.
For an extra cheffie finish.....
Juice a few carrots to produce rough 300ml. Add a little lemon juice and salt to taste then measurr out the final liquid and put 1% agar into it. ie 300ml equals 3g of agar. Bring to 90c for 2 mins and whisk to dissolve all the agar. Cool a little then pour a thin layer over the pates to form a little jelly topping.