Classic Country Pâté

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per slice: about	-
cal	120120 cal
pro	9 g9g pro
total fat	9 g9g total fat
sat. fat	3 g3g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	82 mg82mg chol
sodium	220 mg220mg sodium
% RDI:	-
calcium	11 calcium
iron	88 iron
vit A	3737 vit A
vit C	33 vit C
folate	2727 folate

This rustic flavourful textured pâté needs only crusty French bread and tiny pickles to become the perfect bite. Serve with a Brandy Sour.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
1 small onion , finely chopped1 1small onion, finely chopped
2 cloves garlic , minced2 2cloves garlic, minced
4 4oz ozchicken liverchicken livers, halved and trimmed
8 oz lean ground pork 8 8oz ozlean ground pork
1/2 cup diced Black Forest ham 1/2 1/2cup cupdiced Black Forest ham
1/4 cup pistachio nuts 1/4 1/4cup cuppistachio nutpistachio nuts
2 tbsp brandy 2 2tbsp tbspbrandy or chicken stock
1 egg 1 1eggeggs
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
5 small bay leaves 5 5small bay leafbay leaves
6 slices lean bacon 6 6slices sliceslean bacon

Preparation

In skillet, melt 1 tbsp (15 mL) of the butter over medium heat; fry onion and garlic until softened, about 3 minutes. Transfer to bowl.

In same skillet, melt remaining butter over medium-high heat; sauté chicken livers until still slightly pink inside, about 3 minutes. Chop coarsely and add to onion mixture along with pork, ham, pistachios, brandy, egg, salt, pepper, nutmeg and thyme. Mix well.

Arrange bay leaves in 5-3/4- x 3-1/4-inch (625 mL) mini loaf pan. Arrange bacon
crosswise to line pan and leave slight overhang on long sides. Firmly pack in meat mixture; tap pan on counter to release air pockets. Fold bacon overhang over top. Cover tightly with foil.

Place in larger loaf pan; pour in enough boiling water to come halfway up sides of small pan. Bake in 350°F (180°C) oven for about 1-1/2 hours or until thermometer registers 160°F (70°C).

Remove foil and pour off any liquid. Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and place piece of cardboard on top; place 2 heavy cans on cardboard andrefrigerate for 12 hours. (Make-ahead: Refrigerate for up to 4 days.)

Run knife around edge of pan to loosen pâté. Unmould onto serving plate. Discard bay leaves. Cut into slices to serve.

Source : Canadian Living Magazine: January 2008