NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Winter pâté

Quick & easy

20

minutes

For

2-4

servings

To the cook

The Swiss content creator Andrea Monica Hug (@ANDREAMONICAHUG) is known for her stylish fashion portraits and event photography. She is also committed to a healthy lifestyle based on a plant-based diet.

This goes in

  • BBQ spice mix
  • 200 g planted.chicken
  • Olive oil
  • 4 tablespoons coconut oil
  • 1 onion, minced
  • 2 sage leaves
  • 2 sprigs rosemary
  • 50 g margarine
  • 1 handful smooth parsley to garnish
  • Crispbread to serve
  • Capers and gherkins to garnish

Ingredients

Ingredients

Preparation

  1. Marinate planted.chicken in the barbecue spice mix and a good portion of olive oil for 15 minutes.
  2. Heat coconut oil in a frying pan and gently sauté onion until soft. Add sage and parsley and sauté another 5 minutes.
  3. Remove the onion, sage and parsley from the pan with the coconut oil.
  4. Heat 2-3 tablespoons olive oil in a separate pan and sauté marinated planted.chicken over medium heat until golden brown (about 3-5 minutes).
  5. Add the browned planted.chicken and the coconut oil, onion and sage into the mixing bowl of a food processor and pulse rapidly to roughly mix the ingredients. Make sure not to pulse it too firmly. The consistency should not be completely smooth, but coarse.
  6. Add 50 g margarine and mix in well.
  7. Garnish with capers and parsley.
  8. You can let the complete mixture cool or enjoy warm on crisp bread or toasted baguette.

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