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

Ingredients

Method

  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box