Walnut Pâté Recipes

VEGETARIAN SPINACH-WALNUT PATE

Steps:

• Special equipment: 5-inch ramekin
• Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
• Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl.
• Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
• Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
• To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.

RAW WALNUT HERB PATE RECIPE

Steps:

• Place all of the ingredients together in a food processor.
• Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
• Let it sit for about 20 minutes before tasting. The flavor enhances as the ingredients have time to meld together. This is when its best to add additional seasoning.
• If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

RAW WALNUT PATE

Steps:

• Soak walnuts in water for 6-8 hours.
• Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
• Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
• If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).

WALNUT PATE BRISEE

Steps:

• Place the flour, salt, sugar, and walnuts in the bowl of a food processor. Pulse until walnuts are small, but not fine, about 10 seconds. Add butter, and pulse until mixture resembles small peas.
• With machine running, add 1/4 cup ice water through feed tube. Pulse until dough just starts to come together when you press it with your fingers, about 45 seconds. If necessary, add up to 2 more tablespoons ice water. Divide into disk; wrap in plastic. Chill at least 1 hour. Dough may be frozen up to 1 month.

CABBAGE-WALNUT PATE

Steps:

• Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
• In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
• Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.

WALNUT-MUSHROOM PATE

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and papper, and cook another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
• While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
• Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.