COURGETTE PATE

      Title: COURGETTE PATE
  Categories: Barry
       Yield: 4 Servings
  
       1 lb Courgettes
       2 oz Butter
       2    Eggs
       2    Spring Onions (optional)
         pn Majoram
         pn Thyme
         pn Salt
         pn Black Pepper
  
   Wash and trim the courgettes and cut them into slices about half an
   inch thick. Melt half the butter in a pan and cook the courgettes in
   it gently for about 10 minutes, until they become just soft but not
   pulpy. Put them in a food processor. Put the remaining butter into
   the pan, break in the eggs and soft scramble them. Add a couple of
   trimmed and chopped spring onions, if liked, and mix them in with the
   scrambled eggs. Add the eggs to the courgettes in the food processor
   with the majoram and thyme and a genorous seasoning of salt and
   pepper - otherwise this can be a very bland dish. Process for a few
   seconds, scrape the sides down and process again. The end result is a
   beautiful gold and green flecked puree. If you are not using a
   processor, mash everything together with a fork really well. Pour the
   puree into a souffle dish and chill for two hours until the butter
   and eggs have set. This pate remains soft, so you can cut it with a
   spoon. but it is also spreadable, deliciously light and delicate.
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