|Green Beans with Red Curry is another recipe that seems too simple to produce such awe in the mouth. Like most great dishes the trick is to find the freshest, tastiest green beans possible.|
|Our Green Bean Pate however is every bit as delicious prepared with frozen beans.|
|Fresh marjoram makes the pate scream with bright flavor but dried will work as well.|
|An odd assortment of ingredients are ready to be blended!|
|Walnuts AND hard-boiled eggs make this a high protein pate without loads of saturated fat.|
GREEN BEANS WITH RED CURRY
In a large saucepan heat 2 T. vegetable or coconut oil over a medium-high flame. Add 3 T. red curry paste and saute for one minute, stirring constantly. Add 3/4 cup peeled and diced potatoes and 4 T. minced onion. Stir-fry vigorously for two minutes. Now add 5-6 cups vegetable stock and stir to combine well with the curry paste.
Bring to a low boil and cook at this consistent temperature, uncovered, for 15-20 minutes. Reduce the heat to a simmer and continue cooking until over half the liquid has been reduced, stirring now and then as needed.
Serve hot or warm with rice or as a side dish. Optional garnishes: chopped cilantro or Thai basil, sliced scallions, diced onion.
GREEN BEAN AND WALNUT PATE
Remove the pan from the heat and stir in 3/4 cup chopped walnuts and 1 T. chopped fresh marjoram. Use less marjoram if you're working with the dried herb; also, fresh oregano or dill are acceptable substitutes.
Allow to cool slightly and then transfer everything to a blender or food processor along with 1-2 chopped hard-boiled, free-running hen eggs. Season to taste with salt and black pepper. Blend until smooth.
Scoop the pate from the blender into a bowl and refrigerate for at least 2 hours.
Serve cold with bread, crostini or crackers.
Tip: At Cafe Drake HRV we stuffed leftover pate into wonton wrappers, about 1 T. per pate per wrapper, and folded them into tortellini. Simply boil for a few minutes, drain and serve with a white sauce or in oil and garlic.