Pate With Pistachios Food
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and pepper and cook over moderate heat, turning a few times, until firm, about 4 minutes. Add the Marsala and simmer for 2 minutes. Add the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove from the heat and let the skillet mixture cool for 5 minutes.
- Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1 1/2 sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.
- Scrape the puree into a large bowl. Cut the reserved 10 livers into 1/2-inch pieces and fold them in, along with the whole pistachios, parsley and thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1 1/2-cup ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.
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