0 0
COUNTRY PATE WITH PISTACHIOS (Pâté de Campagne)

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 Tbsp Butter
1/2 Cup Shallots Coarse chopped
1/2 Lb Pork liver
1/4 Tsp Thyme - dried
1/2 Bay leaf
1 Lb Pork - Cubed 1" Cube
3/4 Lb Veal - Cubed 1" Cube
1/2 Lb Ham - Cooked 1/2" Cube
1/2 Cup Pistachios Shelled and toasted
1/8 Tsp Allspice
1/4 Tsp heaped Cloves - Ground
1/4 Tsp Nutmeg
1/8 Tsp Cumin - ground
1 Pnch Cinnamon
1 Pnch Cayenne pepper
1/2 Cup White wine - dry
Salt To taste
Black pepper To taste
14 Sl Bacon - Sliced

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

COUNTRY PATE WITH PISTACHIOS (Pâté de Campagne)

Features:
    Cuisine:
      • Medium

      Ingredients

      Directions

      Share

      This traditional coarse pâté made of pork liver, ground pork, veal and ham, onions, garlic and spices Makes a wonderful appetizer served with Gherkins and a redcurrant jelly and a glass of a full bodied red wine.

      Bookmark Me

      Steps

      1
      Done

      Preheat the oven to 425ºF and line a 5-6 cup loaf tin with bacon slices arranged crossways with ends of rashers hanging out ready to fold over the top when filled.

      2
      Done

      Heat the butter in a heavy skillet and briefly cook the shallots. While stirring, add the liver, sprinkle in the thyme and bay leaf. Cook for about 2 minutes, giving it an occasional stir.

      3
      Done

      Place the veal in the food processor and pulse unitl it looks like hamburger meat. Remove the veal to a bowl and set aside. Add the pork and repeat the process but pulse it a little less so ut still has some small chunks in it. Place the pork in the bowl with the veal.

      4
      Done

      Now blend the liver mixture in the food processor until smooth. Scrape the mixture into the bowl with the pork and veal. Add in the ham and the pistachios. Next, the psices go in including the allspice, cloves, nutmeg, cumin, cinnamon, cayenne. Add the wine and seasin well with salt and pepper. If you want to test for taste, make a small patty and fry in a non-stick skillet until cooked through, turning once.

      5
      Done

      Pack the mixture into the prepared loaf pan. Smooth the top leaving it a little rounded in the center and fold the ends of the bacon rashers over. Cover with foil. Place the loaf tin in a baking dish or casserole deep enough to hold boiling water for a water bath around the loaf tin. Pour the boiling water in to about an inch in depth and bake for 45 minutes or to an internal temperature of 150ºF

      6
      Done

      Remove the pan from the baking dish and allow to cool completely. When completely cool, cut into slices about an inch thick. You should get 8 - 10 slices. Freeze individual slices in foil and pull out as needed.

      Ian Cooks

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      Jamaican meat patties
      previous
      JAMAICAN MEAT PATTIES
      egg custard tart
      next
      EGG CUSTARD TART
      Jamaican meat patties
      previous
      JAMAICAN MEAT PATTIES
      egg custard tart
      next
      EGG CUSTARD TART

      Add Your Comment

      WP Facebook Auto Publish Powered By : XYZScripts.com