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Black Peppercorn and Thyme Walnut Pate
This pate spread is packed with tons of flavour and crunch. Add it to your charcuterie board with your favourite crackers and veggies.
YIELDS
4
TO
6
Ingredients
- 1/4 cup butter (or plant based butter)
- 2 shallots, roughly chopped
- 1 cloves garlic, roughly chopped
- 2 1/2 cups walnut halves
- 1 tablespoon minced, fresh thyme leaves
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon allspice
- 1/4 cup whisky
- 3 tablespoons tamari
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Fresh cracked pepper and thyme leaves for garnish
- Crackers and gherkins for serving
Directions
- Place a medium stainless steel skillet over medium heat. Add the butter. Once the butter is melted, add the shallots. Cook, stirring occasionally, until the shallots are soft and translucent, about 6 minutes. Add the garlic and cook for another minute.
- Add the walnuts, thyme, pepper and allspice. Cook for about 3 minutes, stirring often so the walnuts don’t stick to the pan.
- Turn the heat to low. Add the whisky and tamari. Cook on low for another 2 minutes to reduce the liquid slightly. Stir in the lemon juice and Dijon mustard. Remove from the heat.
- Add the walnut mixture into the bowl of a food processor. Process, scraping down the sides as needed until the mixture is smooth. This will take some time and patience. The combination tends to crawl up the side of the bowl.
- Line two 1-cup ramekins (or small bowls) with plastic wrap, ensuring they hang well over the sides. Sprinkle some cracked pepper and thyme (about ½ teaspoon) in each lined ramekin. Fill the jar with 1 cup of walnut pate. Press it down to remove any air bubbles and smooth out the top. Cover with the plastic wrap and refrigerate for a minimum of 24 hours up to 3 days. The flavours develop as they sit.
- Uncover the walnut pate. Use the plastic wrap to pull the pate up and out of the ramekin. Pull away the plastic wrap and place the bottom side up, revealing the thyme and peppercorns. Serve with crackers and gherkins. Enjoy!
