Classic Country Pâté
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This rustic flavourful textured pâté needs only crusty French bread and tiny pickles to become the perfect bite. Serve with a Brandy Sour.
Servings: 12 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 120 |
| pro | 9 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | trace |
| chol | 82 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 8% |
| vit A | 37% |
| vit C | 3% |
| folate | 27% |
Suggested Recipes
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2 tbsp (25 mL) butter
1 small onion, finely chopped
2 cloves garlic, minced
4 oz (125 g) chicken livers, halved and trimmed
8 oz (250 g) lean ground pork
1/2 cup (125 mL) diced Black Forest ham
1/4 cup (50 mL) pistachios
2 tbsp (25 mL) brandy or chicken stock
1 egg
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) grated nutmeg
1/4 tsp (1 mL) dried thyme
5 small bay leaves
6 slices lean 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.
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Poultry-Chicken; Meat-Pork; Nuts; Eggs; Skillet; Bake; Make-Ahead;
Source
Canadian Living Magazine: January 2008
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