Best 2 Pate With Pistachios Recipes
Indulge in the delectable world of pâté, a classic French delicacy that combines rich flavors and textures. Our collection of pâté recipes offers a diverse range of options, from the traditional Pâté de Campagne to the unique Pistachio-Crusted Pâté. Each recipe is carefully curated to provide a harmonious balance of ingredients, ensuring an unforgettable culinary experience. Whether you prefer a smooth and creamy pâté or a rustic and chunky one, our recipes cater to every palate. With detailed instructions and helpful tips, you'll be able to create these pâté masterpieces in the comfort of your own kitchen. From the classic Pistachio Pâté to the innovative Sun-Dried Tomato Pâté, each recipe promises a burst of flavors that will tantalize your taste buds. So, prepare to embark on a culinary journey and discover the art of crafting delectable pâtés that will impress your family and friends.
Let's cook with our recipes!
PATE WITH PISTACHIOS
Provided by Pierre Franey
Categories appetizer
Time 1h15m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Cut pork and veal into cubes and set aside.
- Cut ham into 1/2-inch cubes. There should be about 2 cups. Set aside.
- Carefully trim chicken livers. Cut off and discard any connecting membranes.
- Heat butter in a heavy skillet and add shallots. Cook briefly, stirring. Add chicken livers and sprinkle with thyme and bay leaf. Cook about 2 minutes, stirring occasionally.
- Put cubed veal into the container of a food processor or electric blender and blend slightly finer than store-bought hamburger. Empty veal into a mixing bowl.
- Put pork into the container of a food processor or electric blender and blend a little coarser than store-bought hamburger. Add pork to veal.
- Put liver mixture into the container of a food processor or electric blender and blend as finely as possible. Pour and scrape this into the bowl with ham and veal. Add the reserved two cups of cubed ham and the pistachios. Add allspice, cloves, nutmeg, cinnamon, cayenne, wine, salt and pepper and blend well with fingers. To test mixture for seasoning, shape a small portion of the mixture into a patty and cook, turning once, in nonstick skillet until cooked through. Taste the patty and add more seasonings as desired.
- Pack the mixture into a 5- or 6-cup loaf pan. Smooth over the top, rounding it slightly. Place bacon slices on top. Cover closely with foil and place pate in a heatproof baking dish. Set the dish on the stove and pour boiling water around loaf pan. Bring the water to the boil. Place the pate in the water bath in the oven and bake 45 minutes or to an internal temperature (using meat thermometer) of 150 degrees. Remove pate from oven and let stand until ready to serve.
- This pate is excellent hot or cold. Cut it crosswise into slices and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 461 milligrams, Sugar 2 grams, TransFat 0 grams
PORK AND PISTACHIO PATE
Provided by Barbara Kafka
Categories appetizer
Time 16m
Yield 8 one-inch slices
Number Of Ingredients 11
Steps:
- Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
- Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
- Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 36 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Use high-quality unsalted butter for the best flavor and texture.
- Make sure the butter is very cold before using it, as this will help to create a flaky crust.
- Work the butter into the flour quickly and lightly, until it resembles coarse crumbs. Overworking the dough will result in a tough crust.
- Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
- When rolling out the dough, use a light touch and roll it out evenly. If the dough is too thick, it will not cook through properly.
- If the dough is too sticky, chill it for a few minutes before continuing to work with it.
- Use a sharp knife to trim the edges of the dough. This will help to create a clean, professional-looking finish.
- Blind bake the crust for 15-20 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
- When filling the crust, use a variety of textures and flavors. For example, you could use a combination of cooked meats, vegetables, and cheeses.
- Bake the pâté until the filling is bubbly and the crust is golden brown.
Conclusion:
Pâté is a delicious and versatile dish that can be served as an appetizer, main course, or snack. With a little planning and effort, you can easily make your own pâté at home. By following these tips, you can create a pâté that is sure to impress your friends and family.
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