Thousands of years ago in ancient Greece, butchers sold pâtés at the market, along with other meat items. It was a way to make use of every part of the animals they slaughtered. Around the fifteenth century, pâtés were a popular choice.
Marie Antoine Careme, 1784, was one of the first and most famous chefs in France. He was known for his creative and sometimes extravagant preparations of food, including pate. Thus the pâté was elevated to the fine dining scene. The world-renowned chef, August Escoffier, brought the pâté to haute cuisine.
The pâté is still a favourite in small French towns, and the popularity spread over the world. This is a must with a picnic together with cheese and wine.
African Savanna pâtés, make their pâtés with exotic meats like Zebra, Kudu, Wildebeest, Crocodile and Impala. Enjoy these pâtés with a glass of local South African wine and the African sunset.
Pâtés don’t have to be with liver, a vegetarian pâté can be just as delicious and easy to make. It tastes lovely with bread as a spread and also with crackers.
Roasted Vegetable and chickpea pâté
100g cooked chickpeas
300g roasted vegetables (you can use leftovers)
1tsp basil pesto
3tsp olive oil
Blitz in a food processor the walnuts and chickpeas into a course paste. Add vegetables and pesto and blitz until smooth.
Add the olive oil to make a smooth pâté.