Chicken And Pork Pâté With Pistachios
Indulge in this delectable chicken liver terrine wrapped in crispy bacon—a harmonious medley of flavorful ingredients, from tender chicken meat to aromatic lemon thyme and crunchy pistachios. Delicately seasoned and baked to perfection, this elegant dish is perfect for festive gatherings or elegant dinners. Serve slices of this luscious terrine with tangy pickled onions, crisp gherkins, toasted bread, and a medley of fresh salad leaves for a sophisticated and delightful culinary experience.
— Constant Cookbook
Ingredients
- 3 corn fed chicken
- 100g/3½oz chicken livers
- 180g/6oz pork belly
- 1 tsp salt
- 2 tsp freshly ground black pepper
- 1 unwaxed lemon
- 2 shallots
- 2 sprigs lemon thyme
- 50g/1¾oz pistachios
- 20 thin slices streaky bacon
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Cut each chicken breast into three big slices and set aside.
- Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.
- 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.
- Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
- Bake in the preheated oven for 1 hour 15 minutes.
- Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8
Comments
No comments found.