Carrot and Coriander Pate
|Carrots||1 Pound, grated (500 Gram)|
|Ground coriander||1 Tablespoon|
|Freshly squeezed orange juice||6 Fluid Ounce (175 Gram)|
|Water||1⁄2 Pint (300 Milliliter)|
|Medium fat soft cheese||2 Ounce (50 Gram)|
|Fresh coriander leaves||1 1⁄4 Ounce (30 Gram)|
|Crusty bread||1 (For Serving)|
Place the grated carrot in a saucepan with the ground coriander, orange juice and water Cover the pan and simmer for 20 minutes until the carrots are cooked.
Drain, cool and transfer to a blender or food processor with a little of the cooking liquid.
Add the soft cheese and coriander leaves and blend until smooth.
Season to taste and blend again.
Spoon into small dishes and chill before serving with crusty bread.