Chicken And Pistachio Pate |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My french mother-in-law used to make the most God awful Pate' and I choked it down holiday after holiday. Hers had pockets of some gelatin like substance that I would pick out and set aside fot later scrutinity. Read more I do love a good pate' and have attempted to bake my own without the mystery goo. This is the result of my experiment. Ingredients:
2 pounds boneless chicken meat |
1 (6-ounce) skinless boneless chicken breast |
2/3 cup fresh white breadcrumbs |
1/2 cup hevy cream |
1 egg white |
4 scallions, finely chopped |
1 garlic clove, finely chopped |
3 ounces cooked ham, cut in 3/8-inch cubes |
1/2 cup shelled pistachio nuts |
3 tablespoons chopped fresh tarragon |
pinch ground nutmeg |
3/4 teaspoon salt |
1 1/2 teaspoon pepper |
green salad to serve |
Directions:
1. 1. Trim all the fat, tendons and connective tissue from the 2 pounds chicken meat and cut into 2 inch cubes. Put in a food processor fitted with a metal blade and pulse to chop the meat to a smooth puree in two or three batches. Or alternatively pass the meat through the medium or fine blade of a food mill. Remove any white stringy pieces.
2. 2. Preheat the oven to 350°F. Using a sharp knife, cut the chicken breast fillet into 3/8 inch cubes.
3. 3. In a large mixing bowl, soak the breadcrumbs in the cream. Add the pureed chicken, egg white, scallions, garlic, ham, pistachio nuts, tarragon, nutmeg and salt and pepper. Using a wooden spoon or your fingers, mix until very well combined.
4. 4. Lay out a piece of extra wide strong foil about 18 inches long on a work surface and lightly brush oil on a 12 inch square in the center Spoon the chicken mixture onto the foil to form a log-shape about 12 inches long and 3 1/2 inches thick across the width of the foil. Bring together the long sides of the foil and fols over securely to enclose. Twist the ends of the foil and tie with string.
5. 5. Transfer to a baking dish and bake for 1 1/2 hours. Let cool in the dish and chill until cold, preferably overnight. Serve the pate sliced with a green salad and a crusty loaf of french bread.
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