Luxury Chicken, Pork, and Pistachio Pâté
Luxury Chicken, Pork, and Pistachio Pâté



  • 3 skinless chicken breasts, sliced into 3
  • 100g chicken livers
  • 180g minced pork belly
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 lemon, zest only
  • 2 sliced shallots
  • 2 sprigs of thyme, leaves picked
  • 50g pistachios
  • 20 thin slices of streaky bacon
  • Preheat the oven to 180C. Mix the livers with the minced pork, and season well. Add the zest, shallots, thyme, and nuts. Line a terrine mould with the bacon, leaving enough overhanging to cover the top once filled. Press in the mince mix and chicken breast pieces , and cover the top with the bacon.
  • Place the mould in a roasting tin, and surround it with enough water to reach half way up the sides. Bake in the oven for 1 hour 15 min, then allow to cool for 24 hours in the fridge. Serve as part of a cheese board, or with toast, pickles and salads.
2 hrs
8 serving

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