{"id":15680,"date":"2017-07-14T10:00:00","date_gmt":"2017-07-14T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15680"},"modified":"2021-11-17T17:09:13","modified_gmt":"2021-11-17T17:09:13","slug":"black-eyed-pea-pate-with-pickled-onions","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/black-eyed-pea-pate-with-pickled-onions\/","title":{"rendered":"Black-Eyed Pea P\u00e2t\u00e9 with Pickled Onions on Flatbread Crackers"},"content":{"rendered":"

From Whole Foods Market<\/p>\n

 <\/p>\n

Makes 24<\/p>\n

Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans.<\/p>\n

 <\/p>\n

Ingredients\"Black-Eyed<\/h4>\n

2 cups (from 1 onion) thinly sliced red onion
\n1\/2 cup apple cider vinegar
\n3 tablespoons sugar
\n3\/4 teaspoon salt and 1\/4 teaspoon ground black pepper, divided
\n5 whole cloves
\n1 (15-ounce) can black eyed peas, rinsed and drained
\n1\/2 cup toasted pecan pieces
\n2 tablespoons lemon juice
\n2 tsp finely chopped fresh thyme
\n24 Flatbreads<\/p>\n

 <\/p>\n

Method<\/h4>\n

Put onion, vinegar, sugar, 1\/4 teaspoon salt, cloves and 1\/3 cup water into a small pot. Cover and cook over medium heat, stirring occasionally, until onion is soft, about 15 minutes; set aside to let cool.<\/p>\n

Meanwhile, pur\u00e9e peas, pecans, lemon juice, thyme, remaining 1\/2 teaspoon salt, pepper and 1 tablespoon warm water in a food processor until combined but still slightly chunky. Drain onions well; remove and discard cloves.<\/p>\n

Spread pea p\u00e2t\u00e9 on flatbreads, garnish with onions and serve.<\/p>\n

You can make both the p\u00e2t\u00e9 and pickled onions in advance and store in the fridge for up to 3 days, then all you have to do is assemble before serving.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

From Whole Foods Market   Makes 24 Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans.   Ingredients 2 cups (from 1 onion) thinly sliced red onion […]<\/p>\n","protected":false},"author":2,"featured_media":23400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[1809,2461,666,197],"class_list":["post-15680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-pate","tag-recipes","tag-vegetables","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15680"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15680\/revisions"}],"predecessor-version":[{"id":16207,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15680\/revisions\/16207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23400"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}