Gluten Free Pate Recipe - Chicken & Walnut
Pate is notorious for not being gluten free. The beggars always manage to sneak a handful of breadcrumbs or flour in there somewhere.
This is a quick-to-make, tasty as anything, gluten free sort-of pate that goes fantastically well on a rice cake.
Gluten Free Chicken and Walnut Pate
120g cooked chicken
85g walnuts
4 tbsp (soya) yoghurt
Couple of glugs olive oil or sunflower oil for a more neutral flavour
1 level tsp dried tarragon or 1 tbsp chopped fresh tarragon
Salt and pepper to taste
The idea with this pate is that you blitz it in a blender until it has a rough consistency. Smooth just isn't as good. And that's it. It's got great flavour and so easy it makes it a great gluten free snack.
This is a quick-to-make, tasty as anything, gluten free sort-of pate that goes fantastically well on a rice cake.
Gluten Free Chicken and Walnut Pate
120g cooked chicken
85g walnuts
4 tbsp (soya) yoghurt
Couple of glugs olive oil or sunflower oil for a more neutral flavour
1 level tsp dried tarragon or 1 tbsp chopped fresh tarragon
Salt and pepper to taste
The idea with this pate is that you blitz it in a blender until it has a rough consistency. Smooth just isn't as good. And that's it. It's got great flavour and so easy it makes it a great gluten free snack.
2 Comments:
Why not just use livers?
By harmonious1, at 7:45 PM
Fair point! We used cooked chicken for 2 reasons.
1. It's near impossible to get organic chicken livers where we live.
2. It's a good way to use up left over roast chicken.
Other than that, I reckon chicken livers would be a great idea.
Thanks for your comment.
By Gluten Free Food Wifie, at 8:12 PM
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