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How to use a bumper crop of walnuts in your campervan kitchen

07 Nov

The FMH depot is nestled at the edge of the Foret D’Othe region and at this time of the year we always enjoy foraging for walnuts from the many trees in the forest.

Just some of my 5kg crop of foraged walnuts from the Foret Dothe in Burgundy, France

Just some of my 5kg crop of foraged walnuts from the Foret D’Othe in Burgundy, France.

2018 has brought a bumper walnut crop and I cannot resist gathering them. I have rather more than I can think what to do with this year so decided I’d see what recipes will work in my campervan kitchen. My first attempt has gone rather well though I say so myself and it’s definitely good enough to share with you so here it is:

Campervan kitchen recipe, Walnut and French Blue Cheese Pate

Campervan kitchen recipe, Walnut and French Blue Cheese Pate.

Walnut and Blue Cheese Paté

Serves two as a starter

Ingredients

– 50g Walnut kernels, very finely chopped
– 60g Cream Cheese
– 50g St Agur Cheese (or other strong, soft blue)
– 1 teaspoon finely grated onion
– Black pepper to taste

Method

Combine all ingredients, mix well and leave in the fridge for at least a few hours, preferably overnight.

Notes

If you want it to look smart, form it into quenelles but if presentation is not important, simply put a dollop on each plate. Serve with a seedy baguette or crackers and rocket or watercress.

Wine thoughts: The walnuts and blue cheese are quite a powerful flavour so I’d go for a red with a bit of body. Most Languedoc reds would work such as St Chinian, Faugères or Corbières. It might work as a canapé on mini-toasts or crackers with a pink champagne or sparkling wine too.