Christmas pâté with pistachios
A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould.
Ingredients
Instructions
7 steps- 1
Preheat the oven to 180C/350F/Gas 4.
- 2
Cut each chicken breast into three big slices and set aside.
- 3
Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.
- 4
Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.
- 5
Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
- 6
Bake in the preheated oven for 1 hour 15 minutes.
- 7
Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.
Nutrition
1 serving ≈ 150 g
Nutrition values are estimates. - means data is unavailable.
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