Vegetarian Pate

This is a sort of terrine, made in 3 layers.

1. 1

   First Layer
   
   1. Beat all ingredients together until smooth. This is most easily done in a food processor.
   
   Second Layer
   
   1. As above, beat or process until smooth.
   
   Third Layer
   
   1. Beat the garlic and seasoning into the curd cheese.
   
   
   1. Line a loaf tin with 2 folded sheets of kitchen paper followed by a sheet of non-stick baking paper. Arrange the sliced olives down the centre of the paper. This will form the top of the pate – if you are artistically inclined there is endless scope for decoration. There isn’t usually time here for more than a token effort!
   
   2. Carefully spoon the first layer on to the olives, trying not to disturb the pattern. Try to smooth the top as flat as possible and scatter the green herbs on to it. Repeat for the second layer, followed by the paprika and finally the third layer. Cover with a wad of kitchen paper and a weight, such as a 2 kg. bag of sugar. Leave in the fridge for an hour, then change the kitchen paper. It will soak up a lot of moisture. Leave over night if possible and certainly for a couple of hours.
   
   3. Carefully invert the tin on to a plate and remove the kitchen and baking paper. It usually looks rather magnificent at this stage. However, as it can be tricky to cut into neat slices, I usually perform this feat ‘the other side of the door’. Even if the slices are unconventional in shape they will still taste delicious!