The reason for the dirth of posts on this blog in January isn’t too difficult to fathom. Yes it’s time to lose some poundage, and so I am reverting back to previously unposted posts (meat, baking, cheese related) drawing on creations created during the summer (you remember summer right?), interspersed with some slightly more bizzarre ‘healthy’ dishes in an effort to maintain some semblance of blogging best practice.
Now the term ‘healthy’ needs to be qualified. ‘Healthy’ doesn’t always mean ‘healthy’. Often it can mean ‘strange’ or ‘should-it-taste-like-that?’; to expand on this last point; ‘because-if-it’s-supposed-to-taste-like-that-then-someone-was-pissed-when-they-made-it’.
You get my point. Maybe not. Maybe it’s just sour grapes on my part. But when we decided to make ‘Warm Walnut Pate’ (we’ve been rummaging through Gwyneth P’s Goop website again) I didn’t expect it to taste so…well, so walnuty.
However every cloud has a silver lining. I got to deploy the silver mean machine again, I mean the Magimix. Never mind walnuts, this bad boy could grind up a walnut tree, roots ’n’ all!
During the post mortem (i.e. after we decided the warm walnut pate was, basically, inedible) it was concluded that I had, yet again, ignored the recipe and stuck in about three times too many walnuts.
Don’t care. Still tasted nasty, nuts or no.
Anyway I will get to the recipe (for those who are either a) freakishly into eating walnuts or b) stupid)
Warm Walnut Pate (from the site of Goop)
- 3/4 cup raw walnuts (maybe this is where it went wrong – I have big cups in my house)
- 1 cup cooked lentils – I assumed this was a can
- 1 large onion, chopped
- 2 tablespoons wheat-free tamari (in my world this is soy sauce)
- 2 tablespoons lemon juice
- 1 bay leaf
- olive oil
- salt + pepper to taste
- smoked pimentón to taste (this is paprika by any other name)
Fry the onions in a bit of oil with the bay leaf on a low heat until soft.
Toast the walnuts in the oven making sure they don’t burn.
Place the lentils, walnuts and onions in the blender with the soy sauce, lemon juice and about 2 tablespoons of olive oil. Blend until smooth and creamy. These are the instructions. I put so many walnuts in it took about 10 mins and still wasn’t that smooth. Or creamy.
Blend until smooth and creamy. These are the instructions. I put so many walnuts in it took about 10 mins and still wasn’t that smooth. Or creamy.
Yum. No really. This is yum.
Splodge into a serving bowl, sprinkle on the paprika. A drizzle more olive oil wouldn’t hurt. Serve with soda bread.
Initially we thought we’d eat this with Lemon & Ginger Tea. Then we tasted the dip and dumped the tea, replacing it with wine…