Chestnut 'paté'

Ingredients

5 hydrated chestnuts

3 cloves roasted garlic

2 tablespoons onions, chopped finely

1 tablespoon cognac

1/2 teaspoon nutmeg

1/2 teaspoon all spice

Preparation

Roast chestnuts drizzled in olive oil, in a small square of parchment wrapped in foil paper (they will take about 45 minutes to 1 hour). Roast a head of garlic at the same time.

Sauté onions until caramelized. Sprinkle with nutmeg and all spice and allow the heat to bring out the spices.

Crumble chestnuts into the onions and cook with a little olive oil and water. The chestnuts should be moist. Add the roasted garlic and cognac and allow the alcohol to burn off.

Pour ingredients into a food processor and process until smooth, adding olive oil until desired consistency is achieved (should be relatively thick). You can run this through a fine seive for a smooth pate, or leave it chunky. If you want this more of terrine style, you may set the pate with a little gelatin.

Serve with my whole wheat flatbreads. http://www.foodista.com/recipe/VMPL7WNX/evas-whole-wheat-flatbread