Brussel Sprout Pate
Serve with seedy sourdough crackers....
Well this is a conversation starter, the lovers, the haters, I've even found a few 'on the fencers' like this recipe!!
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Its a really simple and easy recipe and great way to use up leftover Brussel sprouts after Christmas dinner, and it means you can serve them again at tea!
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After you have served them at breakfast of course, here the link to the recipe I shared last Christmas. I made this with less butter and we loved them on toast with poached egg on top:
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Anyway, back to the pate........this has a little kick from the horseradish, feel free to omit if you don't like this, or adjust to taste.
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It is delicious served on seedy sourdough crackers, so if you know your way round a starter and discard, I've include the recipe for those too...enjoy!!
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Brussel Sprout Pate
Ingredients​
500g Brussel sprouts (or equivalent prepped and cooked)
150g Cream Cheese (I use reduced fat)
Juice of half a Lime
0.5-1 tsp Horseradish
1 tbsp capers
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Instructions:
​1. If you have uncooked Brussel sprouts, prep, halve steam them in the microwave for 4 minutes until cooked but al dente. I then pop mine in a preheated air-fryer for 5 mins too at 180 degrees, to char them a little, but you could do this in a dry non-stick pan
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2. Blend all ingredients together, taste and adjust seasoning and serve with:
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Seedy Sourdough crackers
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Ingredients
200g sourdough starter discard
130g Wholemeal flour
30g Parmesan cheese, grated
8g Salt
30g Olive oil
4 tbps of mixed seeds - I use Aldi 4 seed mix
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Instructions:​
1. Preheat oven to 180 degrees.
2. Mix together all but the seeds in a bowl, and use hands to knead until fully blended.
You may need to add a little water if your starter was stiff, or a little flour if the dough
is sticky.
3. Cut 3 pieces of greaseproof paper to fit 2 large baking sheets, I use two 28cm by
31cm.
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4. Split mix in two and roll one half out, on a sheet of the paper, into rough rectangle.
Place a second piece of greaseproof paper on top and roll our as much as you can.
You may need to tear off some of the dough, if it goes over the edge, and add to a
empty area of the tray, attaching to the dough there. Remove top sheet of paper,
sprinkle seeds over the top and a little fresh ground salt. Replace sheet of paper
and roll lightly to push seeds into the surface.
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5. Spike dough all over with a fork or cracker roller. Cut using a sharp knife or pizza cutter to desired cracker size.
6. Repeat with the other half of the dough and bake both in the oven until lightly golden for about 20-25 minutes, turning halfway through.
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7. Leave to cool on the tray, then break up and serve with pate above.
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