delicious - - ON TREND -


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.

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