Courgette Paté with Green Herbs
An exceptionally light paté, which is fairly soft in texture, a pretty pale green and fragrantly scented with fresh green herbs.
Ingredients (Serves 6 – 8):
tarragon vinegar or white wine vinegar
a large bunch of fresh parsley
a large bunch of fresh chives
75g of Philadelphia or cream cheese
Just top and tail the courgettes - there is no need to peel them. Coarsely grate them and place into a bowl. Sprinkle on 1 tsp tarragon or wine vinegar and 1 tsp sugar plus 1/2 tsp salt. Toss gently, cover and leave to one side for around 2 hours to draw out some of the courgettes’ moisture. Chop a good amount of the parsley, enough to come up to the 150ml level when packed fairly tightly in a measuring jug. Snip a similar quantity of chives and place both herbs in a food processor and reduce to fine flecks. Drain the courgettes in a sieve then squeeze them with your hands to extract as much liquid as possible. Add the compressed gratings to the machine and process again. Then add the soft cheese in nuggets and process once again to blend ingredients thoroughly. Season to taste and pack the patŽ in a small dish. Cover and chill for one hour or so before serving. The best breads to serve with these fresh flavours are granary bread, warm pitta bread, rye bread or good brown bread.