PUMPKIN, OREGANO & WALNUT PÂTÉ
Begin this recipe at least 3 hours ahead.
350g butternut pumpkin, peeled, cut into 5cm chunks 3/4 cup (75g) walnuts 150g unsalted butter 2 garlic cloves, finely chopped 1 eschalot, finely chopped 4 oregano sprigs 1 tbs lemon juice 1 tsp ground coriander Lavosh or bread, to serve
Preheat the oven to 200°C. Place pumpkin on a baking tray lined with baking paper, season and roast for 50-60 minutes or until tender. Add walnuts on a second tray in last 10 minutes of pumpkin cooking time. Remove pumpkin and walnuts from oven and set aside to cool to room temperature.
Melt one-third butter in a small saucepan over medium heat. Add garlic and eschalot, and cook for 5 minutes or until softened. Add leaves from half the oregano and stir to combine. Cook for 1-2 minutes until fragrant. Transfer oregano mixture to a food processor with the pumpkin, walnuts, lemon juice, and ground coriander. Season. Reserve 1 oregano sprig for the top of the pate. Remove leaves from remaining sprig, add to food processor and whiz until a smooth paste.
Melt the remaining 100g butter in a small saucepan over medium heat. Using a slotted spoon, remove milk solids that rise to surface and discard. Transfer the pumpkin mixture to a serving dish, pour over the clarified butter and top with the remaining oregano sprig. Chill until butter has set (pâté can be stored, covered and chilled, for up to 5 days). Serve with lavosh or bread.