Pate is something I can’t say I eat a lot of – although I do feel that my hummus addiction is a substitute! I actually searched on a few food websites for a proper definition of pate – one I found most helpful was from a website called The Spruce Eats which said pate was a ‘mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients.’ Why pate? I hear you ask. Well, recently a colleague of my mom’s brought her some traditional pate made from chicken liver, and I was intrigued to try and create a vegetarian recipe! I am also having a bit of a ‘nuts about nuts’ moment right now, especially after being interviewed on the lovely Irish Wandering Into Wellness Podcast (my first Podcast interview, eek!), where I chatted with the hosts Finn and Lydia about me, my background and healthy lifestyle messages, and the health benefits of nuts, as well as the epic range of recipes we can make using them as a key ingredient! So walnuts (did you ever notice they look like brains?! I did not until this week – MIND BLOWN) were my nuts of choice in this pate, because they are total nutritional powerhouses (a favourite term of mine!). Walnuts are a fantastic source of our plant omega 3 fatty acid, alpha-linoleic acid as well as being a great way to get unsaturated fats into our diet. This pate is delicious served with raw chopped veggies like carrot sticks or celery, or spread onto your favourite crackers, or add a dollop to your salad for a herby nutty twist!
Recipe (Makes 1 small-medium bowl of pate)
- 2 tbsp extra virgin olive oil
- 1 garlic cloved, peeled and minced
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1/2 tsp dried parsley
- 1/2 tsp dried sage
- 200-250g button mushrooms, de-stemmed and washed
- 50g raw walnuts
- Juice of 1/2 Lemon
- Seasoning: Twist of black pepper + a pinch of pink or plain sea salt
- Pre-heat the oven to 200C (fan oven) and line a baking tray with greased tinfoil.
- De-stem and wash the mushrooms, then quarter them and pop them into a small bowl.
- Add 1 tbsp olive oil, the thyme, parsley, sage and 1/2 tsp of the tarragon to the mushrooms, and stir to coat them in the herb mix.
- Add 1 tbsp olive oil, diced garlic, lemon juice and the other 1/2 tsp of tarragon to the blender cup.
- When the oven is ready, tip the mushrooms onto the baking tray and roast them for about 15 minutes.
- Remove the mushrooms when done, and then roast the walnuts for 5 minutes.
- Add the roasted mushrooms and walnuts to the blender cup.
- Time to blitz! This took my Nutribullet about 5 minutes of processing to get to that creamy but slightly coarse pate texture.
- Serve however you like – as above, I love having this pate with raw chopped veggies, and your friends and family will be so impressed with your kitchen skills!
Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x