Name: Avocado pate with parsely and pistachios
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 ripe avocados, stone removed, peeled; 500 gram cream cheese, at room temperature, chopped; 2 tablespoon finely chopped green onions; 1 tablespoon lemon juice; 2 clove garlic, finely chopped; 1/2 tablespoon chilli powder; 1/4 cup chopped parsley; 2 tablespoon chopped pistachios; kalamata olives, cherry tomatoes and tortilla chips, to serve

Avocado pate with parsely and pistachios

Light, creamy and packed full of flavour, this gorgeous avocado pate is beautiful spread on crackers and served as part of a tasting plate for afternoon tea or nibbles to accompany a glass of wine.

Ingredients

4 ripe avocados, stone removed, peeled

500 gram cream cheese, at room temperature, chopped

2 tablespoon finely chopped green onions

1 tablespoon lemon juice

2 clove garlic, finely chopped

1/2 tablespoon chilli powder

1/4 cup chopped parsley

2 tablespoon chopped pistachios

kalamata olives, cherry tomatoes and tortilla chips, to serve

Method

1.Line a 10 x 20cm loaf pan or terrine mould with 3 layers of baking paper, extending 5cm above the long sides. Brush top sheet with oil.

2.Process avocados and cream cheese in a food processor until smooth.

3.Add green onions, lemon juice, garlic and chilli. Process again until well combined. Season to taste.

4.Transfer mixture to prepared pan and level-off top. Press a piece of plastic wrap onto the surface and chill for at least 6 hours, or overnight.

5.Remove plastic wrap and unmould onto a platter, removing all paper.

6.Combine parsley and pistachios in a small bowl and sprinkle over the pate. Serve with olives, tomatoes and tortilla chips.

To make tortilla chips, cut 4 large tortillas into wedges and arrange on a baking tray. Brush with olive oil and bake in a moderate oven, 180°C, 8-10 minutes, until golden and crisp.
Note

Woman's Weekly Food

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Ingredients

Method

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