Country Pate Gourmet Group
This may be frozen before baking, but loses quality if frozen after baking. Make in small loaf pans if not using all at once. Weighting the loaves well makes the pate more dense and it will slice better.
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INGREDIENTS
Nutrition- Pam cooking spray
- 3⁄4
- 1
- 1⁄2cup shallot
- 1⁄2cup chopped pistachios
- 1⁄3cup port wine
- 1⁄4cup half-and-half
- 1
- 1⁄2cup fine dry breadcrumb
- 1teaspoon dried sage
- 2teaspoons salt
- 1teaspoon fresh coarse ground black pepper
- 2
- 1
- 1lb ground lean pork
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DIRECTIONS
- Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age.
- NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.
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