A hearty autumnal vegetarian ploughman’s of Mount Zero green lentil and walnut pate, holy goat cheese, late-season plum and onion jam, tossed seasonal salad greens with grilled sourdough. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Lentil and Walnut Pate:
Pre-heat oven to 180°C (165°C fan forced).
Place lentils in pot and cover with water to reach approx. 2 cm above lentils. Bring to the boil, lower heat and simmer until lentils are tender, approx. 30–45 minutes. Drain lentils and set aside.
Roast the walnuts until just aromatic, approx. 10 minutes. (Walnuts burn easily – when they are lightly browned they can be overdone.)
Gently sauté the onions, basil and garlic in oil over a low heat for approx 10–15 minutes until soft. You are cooking, not frying the onions.
Combine all ingredients together in food processor. Check for taste, adding more mirin, salt or miso as needed. Serve as is for a soft dip, or place into desired dish and refrigerate until cold to slice. Late season plum (or fig) and onion jam.
Add the onion, 1 tbsp olive oil and mustard seeds to a medium size frying pan, and sauté over a gentle heat for approx. 10–15 minutes, or until well softened, stirring frequently.
Add the finely sliced plums (if using figs, remove the skin), a little salt and pepper, 1–1½ tbsp rapadura sugar and balsamic vinegar. The amount of sugar will depend on the sweetness of the plums (or figs). Stir through and continue to cook over a very gentle heat, allowing the juices from the plums to weep out and cook down, approx. 30 minutes.
Taste and add more sugar if needed. Make sure you stir frequently, especially towards the end of the cooking period.
Combine all ingredients.
Toss through seasonal greens.
Place a small slice of pate, goat cheese, tossed salad greens, plum and onion jam and grilled sourdough on a board or plate.