*  Exported from  MasterCook  *

                              SPLIT PEA PATE

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Vegetarian                       Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Split peas, dried
   4       c             -- water
   1                    4-inch strip kombu
   1       md           Carrot -- halved lengthwise
   6                    Garlic cloves
     1/4   sm           Onion
   1                    Bay leaf
   2                    Parsley sprigs
   3       tb           Arrowroot
   4       tb            -- water
   2       tb           Smoked yeast
   1       t            Sea salt
   2       pn           Ground nutmeg

   Wash the split peas, sort out any tiny rocks or odd
  peas, and put the peas in a medium saucepan with the
  water. Add the kombu, carrot, garlic, onion, bay leaf,
  and parsley. Cover the pan tightly and simmer until
  the peas are very soft (about 35 to 40 minutes). the
  mixture should be cooked until there is very little,
  if any, liquid left.
  
   Remove the bay leaf and parsley. Pour the mixture
  into the blender (in two batches), and blend until
  smooth.
   Return to the pan.
  
   In a small bowl, mix the arrowroot, water, yeast,
  salt and nutmeg. Add these seasonings to the pea
  mixture.
   stir until well blended. bring the mixture to a
  simmer, stirring constantly. When the pate detaches
  itself from the sides of the pan remove from the heat.
  If the pate seems too liquid, just add another
  tablespoon of arrowroot, dissolved in a tablespoon of
  water, to make the mixture firmer. turn the pate
  mixture out into a lightly oiled serving dish and
  refrigerate. If the mixture becomes firm enough, you
  can unmold it onto a plate and garnish with more
  parsley sprigs.
  
   Variation:
  
   In place of the split peas, use 2 cups of lentils.
   Increase the amount of water to about 5 cups. Insert
  4 cloves into the carrot halves. Along with the kombu,
  carrots, garlic, onion, bay leaf, and parsley, add the
  leafy tops from 4 stalks of celery. Cook these
  ingredients with the lentils and water for 30 to 35
  minutes. Remove the cloves from the carrots. Then
  puree the mixture as in the recipe above.
  
   Source: Friendly Foods, by Bro. Ron Pickarski/MM by
  DEEANNE
 


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