Meat pate with pistachios

If you want to surprise your family with a delicious homemade pâté, I invite you to follow the recipe for meat pâté with pistachios brought to us by Lola ( Loleta, Life, food&Market ), a country pâté that they will love!

A few days of hectic kitchen time are coming. Days when we like to gather around a table and pamper our guests, but when we also want to have time to enjoy ourselves.

That's why I'm increasingly trying to opt for recipes that I can prepare in advance , recipes that keep well in the fridge or that I can even freeze, because that way everything is easier and I don't get overwhelmed.

Today's recipe is a Country Pâté , which I always have in the freezer because it always turns out well. It's the same for an afternoon of football with friends, or as a starter for Christmas Eve dinner.

Feel free to give it your own touch by replacing the pistachios with your favourite dried fruit, although I love its green colour and flavour. I hope you enjoy the company and love of your loved ones these days that are coming, and that next year, your dreams come true. Merry Christmas!

Nynet Mediterránea glass bowl , Kitchen Craft measuring jug , Le Creuset rectangular ceramic terrine and Pallarès carbon steel knife

Ingredients

• 1 Kg minced meat, half beef, half pork
• ½ Kg of chicken livers
• 8 slices of bacon, chopped
• 1/2 chicken breast, diced
• 1 teaspoon nutmeg
• ½ teaspoon black pepper
• 20gr of fine salt
• 2 shallots
• 100g dried cranberries
• 100gr pistachios
• 100ml of fine wine (the better the fine wine, the better the paté will turn out)
• 100ml of cognac or brandy
• 2 eggs
• 200ml of liquid cream
• A sprig of fresh thyme
• A sprig of fresh rosemary

Preparation

1. Preheat the oven to 180 degrees, placing a large container filled with water at the bottom of the oven. This will give us the bain-marie effect without the risk of burning ourselves with the water in the tray.
2. In a frying pan , sauté the chopped shallot in a little olive oil and set aside.
3. Clean the livers well and chop them as finely as possible.
4. In a large bowl , mix the minced meat with the liver and chicken breast. When well mixed, add the sautéed shallot, nutmeg, salt and black pepper and mix again.
5. Add the cognac and the fine wine and mix again. Cover with cling film and leave to rest in the fridge for a few hours (ideally overnight).
6. Now we will put the pistachios and cranberries in the bowl.
7. In a bowl, mix the cream with the eggs and beat well. Add this mixture to the meat and mix again.
8. Grease the rectangular pâté terrine from Le Creuset and fill it with our mixture. You will get two moulds: one large and one small.
9. Place the rosemary and thyme branches on top.
10. Bake at 180 degrees for approximately 45 minutes covered. Uncover and cook for another 25 minutes.
11. Remove from the oven and place the scale on top. Place two tetra bricks of milk on the scale so that the pâté is well pressed and can be cut without problems. Put it in the fridge like this at least until the next day.
12. Serve with pickled gherkins and French onions.

Nynet Mediterranean glass bowl , Le Creuset rectangular ceramic terrine and Pallarès carbon steel knife