This rustic flavourful textured pâté needs only crusty French bread and tiny pickles to become the perfect bite. Serve with a Brandy Sour.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2008
Ingredients
Method
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.
Nutritional facts Per slice: about
- Sodium 220 mg
- Protein 9 g
- Calories 120.0
- Total fat 9 g
- Cholesterol 82 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 8.0
- Folate 27.0
- Calcium 1.0
- Vitamin A 37.0
- Vitamin C 3.0
