Walnut & Tamari Pate
1/4 cup butter
2 cooking onions thinly sliced (about 2 cups)
2 cloves garlic, roughly chopped
2 ½ cups walnut halves
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
¼ cup red wine
3 tbsp Tamari
1 tbsp lemon juice
1 tbsp fresh ground pepper
In a skillet over medium low heat add the butter. Once melted add the onions and the garlic and cook for 12-15 min. until the onions are brown and caramelized.
Add the walnuts and thyme and cook for another 3 min. stirring continually.
Add Dijon mustard and wine, scrape any brown bits that have accumulated on the bottom off the pan and let the wine reduce until there is only a tablespoon of liquid left in the pan. Add tamari and stir to coat the nuts, remove from heat.
Pour mixture into a food processor fitted with an S-blade. Add lemon juice and process the mixture, scrapping down the sides as needed, until you have a smooth consistency.
Line 4 – ½ cup ramekins with plastic wrap, divide the pate evenly into each and press down firmly. Cover over with plastic wrap and transfer into the fridge for a minimum of 1 hour. The flavours take a while to fully develop, so leaving them overnight before serving is best.
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