Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Country Pate' with Pistachios

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter
Camera
½ cup shallots
coarsely chopped
* Camera
½ pound pork liver
or veal liver,
*
¼ teaspoon thyme
dry
* Camera
½ each bay leaves
crumbled
* Camera
¾ pound veal
lean, cut into 1-inch
1 pound pork
lean, cut into 1-inch
Camera
½ pound ham
cooked, cut into 1/2-i
Camera
½ cup pistachio nuts
shelled, toasted
Camera
teaspoon allspice
Camera
teaspoon cloves
ground
Camera
¼ teaspoon cloves
ground
Camera
¼ teaspoon nutmeg
fresly grated
Camera
teaspoon cumin
ground
Camera
1 pinch cinnamon
ground
* Camera
1 pinch cayenne pepper
* Camera
½ cup white wine
dry
* Camera
1 x salt
to taste if desired
* Camera
1 x black pepper
to taste
* Camera
2 slicess bacon
lean
Camera

Ingredients

Amount Measure Ingredient Features
15 ml butter
Camera
118 ml shallots
coarsely chopped
* Camera
226.8 g pork liver
or veal liver,
*
1.3 ml thyme
dry
* Camera
0.5 each bay leaves
crumbled
* Camera
340.2 g veal
lean, cut into 1-inch
453.6 g pork
lean, cut into 1-inch
Camera
226.8 g ham
cooked, cut into 1/2-i
Camera
118 ml pistachio nuts
shelled, toasted
Camera
0.6 ml allspice
Camera
0.6 ml cloves
ground
Camera
1.3 ml cloves
ground
Camera
1.3 ml nutmeg
fresly grated
Camera
0.6 ml cumin
ground
Camera
1 pinch cinnamon
ground
* Camera
1 pinch cayenne pepper
* Camera
118 ml white wine
dry
* Camera
1 x salt
to taste if desired
* Camera
1 x black pepper
to taste
* Camera
2 slicess bacon
lean
Camera

Directions

  1. Preheat the oven to 425℉ (220℃).

  2. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally.

  3. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl.

  4. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.

  5. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired.

  6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish . Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve.

  7. The pate' is excellent hot or cold. Cut it crosswise into slices and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 28950% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 438mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 65g
Vitamin A 2% Vitamin C 1%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe