The weather has been gloriously warm, in fact quite hot that even those of us who like to be found cooking in the 'kitchen at parties', usually quite content to stand over a bubbling hot pot, are now finding stirring its contents beginning to look less and less appealing when we could be sitting out in the garden, absorbing the sunshine and sipping something cool; biting into something easy, light and yet flavour packed.
A change from cooking up a homely grub is taking the easy option like eating out in a restaurant or ordering a take-away, but we rarely, and i mean rarely eat out and ordering a take-away even less so, unless its a pizza. So the next option for us is to have a mezze, an antipasti sort of meal, with lots of light salad like dishes, good bread and dips and spreads that people can help themselves too. You get my drift, so that is what was on our table a few days back.
I had picked up some lovely bread from a bakery: Sun-dried Tomatoes and Black Olives; and another made with three seeds. Instead of making the Carrot Hummus that I made early in the month, I opted to make some spreadable Chilli Specked Carrot Pâté . It is a little soft at the start, but it does firm up in the fridge.
PS I must advise not to try Carrot Pâté with tortilla chips as featured here, the Carrot Pâté is much better with good crusty bread, flat breads or even rice cakes. Next watch out for my Beetroot Pate; or even my Beetroot Hummus, follow this link to one I 've made in the past!
You can make this Carrot Pâté in you blender, but I made it in my new Optimum 9400 Blender. I've mentioned before that I do have a blender from a well known designer brand, and often make dips such as Hummus, but it does not offer the smooth bit- free consistency that I got from the Optimum 9400 Blender. I did not even have to cook the carrots here.
Chilli, Carrot and Coriander Pâté
Makes a good bowl full for sharing
1 x 400g tinned chickpeas, drained and rinsed
A couple of large carrot, peeled and sliced ( Optional: lightly blanched)
Small handful of fresh coriander leaves
2 tablespoons good olive oil (or more if too dry)
Pinch of chilli flakes or chilli powder to taste
Salt and pepper to taste
Start of slow and blitz all the ingredient in a blender, then increase speed. Stop, taste and tweak seasoning before blitzing to a smooth Pâté like consistency. Scrape into ramekins or an attractive plate and serve chilled or at room temperature.