Pork And Pistachio Pate Recipes

EASY COUNTRY PORK PâTé WITH DRIED APPLES & PISTACHIOS RECIPE - (4.4/5)

Steps:

• In a large bowl combine pork, diced dried apples, pistachios, brandy, apple juice, egg white, salt, and pepper. Using your hands, mix well. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven to 375° F. Using a wooden spoon, press chilled pork mixture firmly against the side of the bowl. Spoon out excess liquid, if present, and discard. Line two 5 1/2x3-inch loaf pans crosswise with 3 slices bacon each (ends of bacon will drape over edges of pans). Divide pork mixture evenly between loaf pans and pat mixture firmly and evenly into pans (pans will be full). Place two bay leaves on top of the pork mixture in each pan; fold bacon slices over top of bay leaves. Place loaf pans on a foil-lined baking sheet. Bake pate for 50 to 60 minutes or until an instant-read thermometer inserted into the centers of the loaves reads 170° F. Remove pans from oven and carefully tilt pans over a heatproof bowl to allow excess fat to drain. Place a small sheet of foil over each loaf pan; top with a 1-pound can of fruit or vegetables to compress pate. Let cool for 30 minutes, then refrigerate for 4 hours or until fully chilled. Remove cans and foil. Discard bay leaves. Invert loaf pans onto a cutting board to remove pate. If desired, discard bacon. With a sharp serrated knife, cut each loaf into 12 slices. Serve cold sliced pate with coarse mustard, cornichons, and baguette slices as part of a charcuterie platter. *Ask your butcher to coarsely grind the pork.

PATE WITH PISTACHIOS

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.