Meat pâté with pistachios

If you want to surprise your family with a homemade pâté that's absolutely delicious, I invite you to follow the meat pâté with pistachios recipe brought to us by Lola (Loleta, Life, food&Market), a country-style pâté that's going to be loved!

Busy days are coming in the kitchen. 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 more and more, I try to opt for recipes I can prepare in advance, recipes that keep well in the fridge or that I can even freeze, because that makes everything easier and I don't get overwhelmed.

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

Feel encouraged to give it your touch by replacing the pistachios with your favorite nut although I love their green color and flavor. I hope you enjoy the company and the love of your loved ones these coming days, 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 chicken livers
• 8 slices of bacon chopped
• 1/2 chicken breast diced
• 1 teaspoon nutmeg
• ½ teaspoon black pepper
• 20gr fine salt
• 2 shallots
• 100gr dried cranberries
• 100gr pistachios
• 100ml fino wine (the better the fino, the better the pâté will turn out)
• 100ml cognac or brandy
• 2 eggs
• 200ml heavy 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 on the bottom of the oven. This will create a bain-marie effect without the risk of burning ourselves with the tray water.
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 livers and the chicken breast. When well mixed, add the sautéed shallot, the nutmeg, the salt and the black pepper and mix again.
5. Add the cognac and the fino wine and mix again. Cover with cling film and let rest in the fridge for a few hours (ideally overnight).
6. Now add the pistachios and the cranberries to the bowl.
7. In a small bowl, mix the cream with the eggs and beat well. Add this mixture to the meat and mix again.
8. Grease the Le Creuset rectangular pâté terrine and fill it with our mixture. You will get two molds: one large and one small.
9. Place the sprigs of rosemary and thyme on top.
10. Bake at 180 degrees for approximately 45 minutes covered. Uncover and let cook for another 25 minutes.
11. Remove from the oven and place the weight on top. Put two milk tetra bricks on the weight so the pâté is well pressed and can be sliced without problems. Place it in the fridge like this at least until the next day.
12. Serve with some pickled gherkins and pearl onions.

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