recipe: aubergine pate w/ orange & fennel jelly

aubergine pate w/ orange & fennel jelly

rustic aubergine & barley base w/ great depth of flavour topped w/ citrus infused orange & fennel jelly w/ aromatic spices

IngredientsMakes: 950g (2)

760g		mushroom aubergine and barley base	(recipe below)
190g		orange & fennel jelly	(recipe below)

Method

Split the barley base into two containers.

Springform ring mold or takeaway box work well.

Place in the freezer for 30mins - this won't freeze it solid but will make the surface very cold which means the jelly will set as soon as it come into contact and form a jelly proof barrier.

This way it won't all seep into the base leaving you with no jelly top!!!

Serve w/ a robust bread.

I buttered some toasted sourdough loaf for this one . . . lush.

mushroom aubergine and barley base

nicely textured veggie pate base with great depth and a touch of tang..

any vegetarians out there please leave your favourite parmesan alternative in the comments!

IngredientsMakes: 760g

140g		onions
50g		bulgar wheat
1g		salt
150g		water
50g		carrots
50g		parsnips
120g		aubergine
10g		veg oil
1g		salt
130g		chestnut mushrooms
60g		sunflower seeds
20g		butter
1g		salt
34g	(4)	prunes
24g		dried cranberries
50g		cream cheese
20g		lemon juice
10g		pickled jalapeno
40g		mini pickled onions
20g		ginger
12g		parmesan

Method

Dice the carrots and parsnips and red onion.

Add the barley and add water.

Add the diced carrots and parsnips and red onion, on top of the barley, place a lid on top.

btbas - 20m

Dice aubergine and cook until brown & soft.

Same with mushrooms 1cm dice, sautee in 20g butter.

Toast the sunflowers seeds in a pan w/ butter until golden.

Then mix everything together into a kind of stuffing mix.

orange & fennel jelly

IngredientsMakes: 190g

140g		orange juice
80g		caster sugar
20g		fennel
2g		fennel seeds
9g		lemon grass
20g		ginger
40g		mini pickled onions
12g		gelatine sheets

Method

Mix ingredients - except for gelantine - and uW / 900W / 100% / 2m

Leave for 2hrs - at least 60m - to infuse.

Strain mix keeping both parts.

Soak gelatine leaves in cold water until soft.

Reheat the liquid & dissolve the gelatine into it.

Remove the onions and ginger form the solid part and chop them up.

Use them for the mushroom aubergine and barley base mix

Pour the jelly into a container or onto mushroom aubergine and barley base to set.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!