Mahua Pate

A smooth, buttery pâté built around Mahua flowers, slow-cooked with red wine, rosemary, and aromatics.

Steps:

1. Sauté the aromatics: Melt one cube of butter, softened to room temperature, in a saucepan over medium heat. Add 3 onions, sliced and 1 garlic cluster, sliced and sauté until softened.

2. Simmer: Add in 250 grams dried Mahua flowers, 375 milliliters water, 2 bay leaves, 125 milliliters red wine, 2 teaspoons salt, 1 teaspoons black pepper, and 0.5 teaspoons dried rosemary. Cover and bring to a boil. Reduce heat to low and simmer for 12–15 minutes, until the Mahua has softened and the mixture is aromatic.

3. Cool and strain: Remove from heat and allow to cool completely. Strain the mixture. Discard the bay leaves.

4. Blend with butter: Transfer the strained mixture to a blender. Add the remaining cubes of butter, one at a time, blending until each cube is fully incorporated before adding the next. Blend until completely smooth.

5. Set overnight: Transfer to an airtight container and refrigerate overnight before serving.