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Carrot pâté and beetroot canapé

Vegetable pâtés are becoming a rage and chefs are experimenting with diverse vegetables and flavours. Originally from medieval France, pâtés were a way for folks to extend the life of foods, particularly meats. Today they are used as exceptional starters and appetizers.

This is a delicate canapé. the chewy bread is topped with a non-traditional carrot pâtê that is not smooth. The fine texture of the pâtê adds a lovely mouth feel to the bite. The topping of lightly pickled beetroot brings the bite together beautifully adding acid and light sweetness. This is a canapé that even meat lovers will enjoy.

This is my favourite canapé book, it is a small beautiful cookbook filled with wonderful recipes from a chef who understands the art of composing these perfect bites. The recipes are quite simple but always pop with flavour and the photographs are stunning (trying to get there myself). If there is one canapé book on your shelf, this should be it.

For more recipes from this amazing cookbook, click here.



Ingredients:

For the carrot pâté:

2-3 carrots, grated finely

1/2 cup cream cheese, warmed to room temperature

1/2 teaspoon ginger paste

1 teaspoon ground coriander seeds

1 teaspoon cumin seeds, lightly toasted

15 cilantro leaves, finely minced

Salt, to taste

1/2 teaspoon white pepper


For the beetroot:

1 large beetroot, grated coarsely

6 sprigs parsley, minced

1/2 teaspoon dried chervil or dried tarragon

15 mint leaves, minced

1/2 teaspoon ginger paste

2 tablespoons olive oil

1 tablespoon white-wine vinegar or apple cider vinegar

1/2 teaspoon ground coriander seed

Salt, to taste

1/2 teaspoon pepper


Wholegrain bread or other heavy bread, sliced and toasted

Sesame seeds, lightly toasted



Mix all the ingredients for the carrot pâté well till you have a creamy texture. taste for salt and mild spices. Ser aside.


Mix all the ingredients for the beetroot and set aside for 1 hour for the beets to lightly pickle.


To assemble:

Add a thick layer of the carrot pâté to a slice of toast and top with some of the beets in the centre. Garnish with sesame seeds. Serve immediately.


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