Monday, August 27, 2018

Pamela’s Chicken and Pistachio Paté

8 thin slices of Parma or Prosciutto ham – 2 T butter – 2 T olive oil – 80g finely diced bacon – 1 onion, finely chopped – 2 cloves of garlic, crushed – 500g chicken livers – 3 bay leaves – 80ml brandy or sherry – 125 g butter, softened – 50 g pistachio nuts, toasted
You will need a loaf tin, which you line neatly with cling film or foil. Then carefully line it with the slices of ham, so that it hangs over the sides, making sure each slice overlaps. Heat the butter and oil together and fry the bacon, onion and garlic for 5 to 6 minutes, or until soft but not browned

Trim the livers of any veins, fat or filaments. Add them to the pan with the bay leaves and cook for 3 to 4 minutes until they are brown on the outside but still pink inside. Add the brandy or sherry and simmer stirring continuously for 3 minutes or until the liquid has almost disappeared. Remove the bay leaf. Put the mixture into a food processor and blend to a very fine texture. Gradually add the rest of the butter and blend till smooth. Season, then stir in the pistachios. Spoon the mixture into the tin and fold the ham over the top to enclose it. Refrigerate for at least 3 hours before serving. You can keep this in the fridge for a couple of days; the flavour will improve and it will be easier to slice. Cut into slices and serve with crisp French bread, toast points or melba toast
Post a Comment