Pork And Pistachio Pate Recipes

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DUCK & PORK TERRINE WITH CRANBERRIES & PISTACHIOS

Set aside a couple of hours and enjoy every minute of making this impressive terrine

Provided by Mary Cadogan

Categories     Canapes

Time 3h

Number Of Ingredients 16



Duck & pork terrine with cranberries & pistachios image

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.
  • In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.
  • Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly - the best way is to use your hands.
  • Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.
  • Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.
  • TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

Nutrition Facts : Calories 476 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 1.66 milligram of sodium

2 duck breasts , about 300g/10oz each, skin removed and reserved
200g thinly sliced streaky bacon rashers
1kg pork shoulder, cubed
2 slices bread , crusts removed
100ml milk
3 shallots , roughly chopped
1 large garlic clove , roughly chopped
200g duck or chicken livers, roughly chopped
6 black peppercorns
12 coriander seeds
2 cloves
good pinch ground cinnamon
2 tbsp Cognac or brandy
2 eggs , beaten
25g shelled pistachio
50g dried cranberry

PORK AND PISTACHIO PATE

Provided by Barbara Kafka

Categories     appetizer

Time 16m

Yield 8 one-inch slices

Number Of Ingredients 11



Pork and Pistachio Pate image

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

1 1/2 pounds pork sausage meat
1/2 cup cold butter, cut into pieces
4 ounces yellow onions, peeled and cut into quarters
3 cloves garlic, smashed, peeled and chopped
2 tablespoons brandy
2 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon ground fennel seeds
3/4 teaspoon ground black pepper
Salt to taste (optional)
2 ounces toasted pistachio nuts (see Micro-Tips)

PORK AND PISTACHIO PATE

Make and share this Pork and Pistachio Pate recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h50m

Yield 36 serving(s)

Number Of Ingredients 15



Pork and Pistachio Pate image

Steps:

  • Heat oven to 350°F.
  • Cook onion in butter until tender but not browned.
  • In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture.
  • Add ground pork; mix well.
  • Press half pork mixture into a 9x5x3-inch loaf pan; arrange whole pistachio nuts atop.
  • Lightly press in remaining pork mixture.
  • Top with the bay leaves; cover with foil and place in a 13x9x2-inch baking pan.
  • Pour boiling water in pan around loaf to a depth of 1 inch.
  • Bake for 1 1/2 hours.
  • Remove from oven; drain off fat.
  • Replace foil; chill overnight.
  • Remove bay leaves.
  • Loosen loaf and turn out onto serving platter.
  • Stir together sour cream and mayonnaise; spread atop pate.
  • Sprinkle the chopped pistachio nuts around edges of loaf.
  • Serve with party rye bread.

Nutrition Facts : Calories 155.7, Fat 11.6, SaturatedFat 4.5, Cholesterol 53.3, Sodium 92.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 10.4

3 lbs ground pork
1/4 cup sliced green onion
1/3 cup butter
2 large beaten eggs
2/3 cup dry white wine
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 cup whole pistachio nut
3 bay leaves
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons chopped pistachio nuts
miniature party rye rounds

PATE WITH PISTACHIOS

Provided by Pierre Franey

Categories     appetizer

Time 1h15m

Yield 6 to 10 servings

Number Of Ingredients 18



Pate With Pistachios image

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

1 pound lean pork, cut into 1-inch cubes
3/4 pound lean veal, cut into 1-inch cubes
1/2 pound cooked ham in one slab
1/2 pound chicken livers
1 tablespoon butter
1/2 cup coarsely chopped shallots
1/4 teaspoon dried thyme
1/2 bay leaf, crumbled
1/2 cup shelled toasted pistachios
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
Pinch of cayenne pepper
1/2 cup dry white wine
Salt to taste if desired
Freshly ground pepper to taste
2 slices lean bacon

EASY COUNTRY PORK PâTé WITH DRIED APPLES & PISTACHIOS RECIPE - (4.4/5)

Provided by á-61574

Number Of Ingredients 13



Easy Country Pork Pâté with Dried Apples & Pistachios Recipe - (4.4/5) image

Steps:

  • In a large bowl combine pork, diced dried apples, pistachios, brandy, apple juice, egg white, salt, and pepper. Using your hands, mix well. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven to 375° F. Using a wooden spoon, press chilled pork mixture firmly against the side of the bowl. Spoon out excess liquid, if present, and discard. Line two 5 1/2x3-inch loaf pans crosswise with 3 slices bacon each (ends of bacon will drape over edges of pans). Divide pork mixture evenly between loaf pans and pat mixture firmly and evenly into pans (pans will be full). Place two bay leaves on top of the pork mixture in each pan; fold bacon slices over top of bay leaves. Place loaf pans on a foil-lined baking sheet. Bake pate for 50 to 60 minutes or until an instant-read thermometer inserted into the centers of the loaves reads 170° F. Remove pans from oven and carefully tilt pans over a heatproof bowl to allow excess fat to drain. Place a small sheet of foil over each loaf pan; top with a 1-pound can of fruit or vegetables to compress pate. Let cool for 30 minutes, then refrigerate for 4 hours or until fully chilled. Remove cans and foil. Discard bay leaves. Invert loaf pans onto a cutting board to remove pate. If desired, discard bacon. With a sharp serrated knife, cut each loaf into 12 slices. Serve cold sliced pate with coarse mustard, cornichons, and baguette slices as part of a charcuterie platter. *Ask your butcher to coarsely grind the pork.

1 1/2 pounds coarsely ground pork*
1/4 cup dried apple slices, finely diced
1/2 cup whole roasted pistachio nuts, shelled
1/4 cup brandy or Cognac
1/4 cup apple juice
1 egg white, lightly beaten
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
6 slices bacon
4 bay leaves
coarse-ground mustard to taste
cornichons or sour gherkins for garnish
baguette slices, toasted, for serving

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