Edamame Pâté
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
- 3tablespoons extra virgin olive oil
- ½cup finely chopped onion
- 112-ounce bag frozen edamame (or use 2 heaped cups unfrozen), simmered for five minutes in lightly salted water and drained
- 2eggs
- ⅓cup milk (1 percent or 2 percent)
- 2tablespoons brandy (optional; if not using, add 2 more tablespoons milk)
- 2teaspoons yeast extract, like Vegemite, Savorex or Marmite
- 2teaspoons tamari soy sauce
- 2garlic cloves
- 1teaspoon fresh thyme leaves, chopped, or ½ teaspoon dried thyme
- ⅛teaspoon ground allspice
- ⅛teaspoon ground ginger
- ¼teaspoon salt (more to taste)
- ¼teaspoon freshly ground pepper
Preparation
- Step 1
Preheat the oven to 350 degrees. Oil a 5-cup pâté tureen, casserole or bread pan.
- Step 2
Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Remove from the heat.
- Step 3
Place the edamame in a food processor fitted with the steel blade, and pulse several times. Add all of the remaining ingredients except the onion, and process until smooth. Stop the machine and scrape down the sides, then process again until completely smooth. (This is important.) Add the onion, and pulse a few times to combine.
- Step 4
Scrape the mixture into the prepared baking dish, cover tightly, and bake 40 to 45 minutes until set. Remove from the heat, and allow to cool. Refrigerate overnight for the best flavor.
- Advance preparation: This pâté will keep for about five days in the refrigerator.
Private Notes
Cooking Notes
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