Recipe by chia
this is always a hit at parties, it can also be served as an appetizer
Top Review by bluemoon downunder
I love patés and I love pistachio nuts, so I was immediately drawn to this recipe! The only substitution I made was to use ground veal instead of ground beef, simply because my butcher always has such fabulous quality ground veal/pork. I took the option of using cranberry juice and I added a couple more cloves of garlic and slightly more sage than was specified. chia’s instructions were easy to follow: always a plus. Instead of using a single loaf pan, I used a muffin pan, and 2 small ramekins, an idea I had picked up from CountryLady’s Meat Loaf Muffins recipe #58434. I ended up with 14 pistachio nut ‘muffins’. Knowing that I needed to also alter the cooking time, I was guided by CountryLady’s instructions and several reviewers. My pistachio nut ‘muffins’ were in the oven for about 35 minutes, but cooking times will vary with different ovens of course. So I ended up with 14 little patés! Most destined for the freezer! They smell and taste divine! I haven’t eaten them cold yet: they are only just out of the oven! But from my experience of meatloaves, they’ll taste great. And will be able to be enjoyed on several occasions. A beautiful blend of flavours: just read through the ingredients! How this recipe has failed to be reviewed since it was first posted in January 2003 amazes me! Try it: you won’t be disappointed! And thank you chia for a wonderful recipe I shall be making again!
- 1 egg
- 3⁄4 cup dried cranberries
- 1⁄2 cup chopped onion
- 1⁄2 cup shelled pistachio nut
- 1⁄3 cup port wine or 1⁄3 cup cranberry juice
- 1⁄4 cup light cream
- 1⁄4 cup breadcrumbs
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 lb ground pork
Directions See How It's Made
- preheat oven to 350.
- grease a loaf pan.
- beat egg--add ALL ingredients and mix well.
- press mixture into loaf pan, cover with foil, bake for 1 1/2 hours.
- drain fat from pan.
- cover pate with tin foil, loosely.
- place another loaf pan atop the pate, fill with cans to weigh it down.
- refrigerate for up to 2 days.
- to serve-invert onto platter, serve with toast points or crackers.