Sauerkraut pâté with millet and sun‑dried tomatoes wows critics

For many people, such a combination might seem strange or even inedible. However, I assure you that nothing could be further from the truth. Millet pâté with sauerkraut and sun-dried tomatoes garners applause even from meat lovers. My mother-in-law was initially sceptical when she saw me preparing this dish, but after a few bites, she was looking for pen and paper to write down the recipe.

Many people shudder at the thought of millet pâté, unjustly considering anything based on grains to be tasteless. However, we are slowly coming around to grains and the dishes made from them. Meatballs, patties, and pâté – without meat but with grains – can also be exquisite, especially if we are talking about sauerkraut and sun-dried tomato pâté. Such a flavour bomb is hard to forget.

Sauerkraut pâté, millet, and sun-dried tomatoes don’t need any fancy additions. Just add a bit of salt and pepper, a pinch of ground cumin to counteract the bloating effect of sauerkraut, and aromatic marjoram. Fresh garlic is also beneficial, as it blends wonderfully into this mix. Then, bake and wait for it to cool. I assure you, sauerkraut pâté disappears to the last crumb.

Ingredients:

• 3 oz millet,
• 2 onions,
• 1 cup sauerkraut,
• 5 oz sun-dried tomatoes (squeezed from oil),
• 3 garlic cloves,
• 5 oz tomato purée,
• Ground cumin and marjoram to taste,
• 2 teaspoons maple syrup or cane sugar,
• Salt and pepper.

Preparation:

1. Rinse the millet in cold water, transfer it to a pot and cover it with water (about 10 fl oz). Cook the millet with the lid on over low heat until it absorbs the water.
2. Chop the onions and press the garlic through a press. Lightly fry the vegetables in olive oil.
3. Rinse the sauerkraut (if it’s too sour), then chop it. Add it to the vegetables. Then add the chopped sun-dried tomatoes and tomato purée, and simmer for about 15 minutes.
4. After this time, blend the mixture until smooth. Then add the millet and mix everything, seasoning with salt, pepper, cumin, marjoram, and maple syrup or sugar.
5. Transfer the prepared mixture to a baking tin lined with baking paper. Smooth the top. Bake at 350°F (175°C) for 60 minutes. Halfway through baking, you can sprinkle the top of the pâté with sunflower seeds or pumpkin seeds.
6. Remove the pâté from the oven to cool. It is suitable for slicing when completely cooled, preferably the next day after a night in the fridge.