Bean And Olive Pate With Eggs Recipes

Steps:

• Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
• Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion and carrot. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the parsley and sage. Remove from the heat.
• Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and the remaining 2 tablespoons of olive oil. Process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
• Bake for 40 to 45 minutes until set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

Steps:

• Cook the eggs in a pan of boiling water for 8 minutes, drain, then cover with cold water and allow to cool.
• While the eggs are cooking, finely chop the olives; peel and crush 3 of the cloves of garlic and set aside the other clove of garlic; peel the eggs and cut them into quarters and set aside.
• Put the well-drained beans, crushed garlic, rosemary, thyme, basil and lemon juice in a food processor, season with salt and pepper and blend until smooth.
• With the food processor still running, gradually add the oil, and continue to process until the oil has been blended into the rest of the ingredients.
• If serving as an appetiser or entrée, transfer the paté into 4 ramekins and, distributing them between the four ramekins, stir just over a quarter of the olives into the paté, then sprinkle the rest of the olives on top. If serving as a paté to accompany dips, do the same but simply use one serving bowl.
• Toast the bread, and rub the whole garlic over one side of the toast slices, drizzle with a little olive oil and season with pepper.
• Serve the paté, garnished with parsley, with the eggs and toast.

Steps:

• In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

Steps:

• Chop garlic.
• Squeeze lemon.
• Add rest of ingredients.
• I use just a wee bit of anchovies.
• Process to desired consistancy.