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 that Lola brings us ( Loleta, Life, food&Market ), a country pâté that you are going to love!

There are a few days of a lot of trouble in the kitchen. Days in which we like to gather around a table and pamper our guests, but in which we also want to have time to enjoy ourselves.

For this reason, more and more, I try to opt for recipes that I can have prepared 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.

This recipe for today is a Country Pate , which I always keep in the freezer because it always turns out well. The same thing an afternoon of football with friends, or as a starter for Christmas Eve dinner.

Go ahead and give it your touch by substituting the pistachios for your favorite dried fruit, although I love its green color and flavor. I hope you enjoy the company and the love of your loved ones a lot these days that are coming soon, and that next year, your dreams come true. Merry christmas!

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

Ingredients

• 1 kg of minced meat half beef half pork
• ½ kg of chicken livers
• 8 slices of bacon chopped
• 1/2 chicken breast cut into squares
• 1 teaspoon nutmeg
• ½ teaspoon black pepper
• 20g of fine salt
• 2 shallots
• 100g of dried cranberries
• 100g of pistachios
• 100ml of fine wine (the better the fine wine, the better the pâté will come out)
• 100ml 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 by placing a large container filled with water in the bottom of the oven. This way we will achieve the effect of a bain-marie 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 reserve.
3. Clean the livers well and chop them as finely as possible.
4. In a large bowl , mix the minced meat with the livers and the chicken breast. When well mixed, add the sautéed shallot, nutmeg, salt and black pepper and mix again.
5. Add the cognac and fine wine and mix again. Cover with plastic wrap and let rest in the fridge for a few hours (ideally overnight).
6. Now we will put the pistachios and blueberries 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 Le Creuset pâté terrine and fill it with our mixture. Two molds will come out: one large and one small.
9. Put the branches of rosemary and thyme 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 weight on top. Put two tetra bricks of milk on the scale so that the pâté is well pressed and can be cut without problems. Put it like this in the fridge at least until the next day.
12. Accompany with some pickled gherkins and French onions.

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