MOCK CHICKEN LIVER PATE
Steps:
- Place water, lentils, and bouillon cubes in a pot. Bring to a boil,reduce heat to a simmer, and cook about 30 minutes, until tender (but not mushy.) Drain well. Saute the onion in olive oil in a skillet until it becomes transparent. Combine all ingredient a food processor and grind until the texture is as preferred. Season to taste with salt and pepper. Chill. Extras: I usually dry toast the walnuts in a skillet until the nuts were beginning to color and they were fragrant. When the onions were almost done, I splashed about a jigger of brandy over them and reduced that until the onions were almost dry and then did that again. I seasoned the onions over heat with about 1 tsp each dried thyme, smoked paprika, and garlic powder. I added about a half teaspoon of ground allspice. I added a Tbs of brandy when I processed the ingredients. Options: I have added 1/2 to 1 tsp cumin because it adds a "meaty" flavor. I have also added chopped fresh sage when I have it. I have added chopped parsley. I have added a bit of lemon juice when the Pate`needed "something." The mayo sauce was Hellmann's lo fat Mayonnaise and sweet/spicy mustard (about 4 to 1) mixed together. Capers would be good on top or mixed in.
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