By Chef: Shazzie Love
Posted: November 29, 2010
This pâté is lovely inside a juicy red pepper, but remember that you can do all sorts with the pate, such as spreading them on vegetable rounds, use as a dip with crudités, or use them as a nori stuffing.
- 8 red peppers
- 4 cups of walnuts, shelled
- 4 sundried tomatoes, soaked in water for 2-6 hours
- 2 small red onions
- 2 courgettes (zucchini)
1) De-seed, stalk and chop 4 of the peppers, and put them in a food processor.
2) Add the walnuts and sundried tomatoes and process. If you have a champion juicer, use that. If you don’t have one, then process the mixture until it’s a pâté -like texture. If you have a hand blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish.
3) Finely chop the onion and mix this into the pâté, but don’t blend it.
4) Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate.
5) Spiral slice the courgette and put equal amounts around the peppers.
6) Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some walnuts and a drizzle of olive oil to the courgette.
You can put the stuffed peppers into a dehydrator for around 6 hours which will slightly soften the pepper. Add the courgette after dehydrating.