Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Courgette and Herb Paté

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.


600g/1 1/2lb Courgettes
Salt and Black Pepper
50g/2oz Butter
3 Eggs
210ml/7 fl.oz. Double Cream
1 heaped teasp Freshly chopped Parsley
1 heaped teasp Freshly chopped Mint
1 heaped teasp Freshly chopped Tarragon
1 heaped teasp freshly chopped Chervil
Pinch of Cayenne
Oil for greasing

  • Coarsely grate the courgettes into a colander, sprinkle with salt and leave for 1/2 hour to drain any excess water.

  • Rinse the grated courgettes under cold running water, drain well then dry on kitchen paper.

  • Melt the butter in a pan, add the courgettes and gently sauté for 10 minutes, stirring, until they are soft. Cool.

  • Preheat the oven to 180ºC, 350ºF, Gas mark 4. Line a 1.5L / 3pt loaf tin with greaseproof paper then grease the paper with oil.

  • In a bowl, mix together the eggs and cream then add the courgette and butter mixture, salt, pepper, herbs and cayenne. Mix well.

  • Pour the mixture into the prepared loaf tin, cover with foil, stand in a roasting tin containing 2 - 3 inches of water and bake for 1 1/4 hours or until firm. Cool.

  • To serve - turn the pâté onto a serving platter, spread the crème fraiche over the top and sprinkle with fresh herbs.

Serves 4