Country Pate With Pistachio Recipe


Health IndexAverageCuisine
Main Ingredient


 Salad oil2 Tablespoon
 Mushrooms1⁄4 Pound, chopped
 Onion1 Medium, minced
 Garlic1 Clove (5 gm), minced
 Dry sherry1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Thyme leaves1⁄2 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Ground pork1⁄2 Pound
 Ground chicken1⁄2 Pound (1 Whole Large Chicken Breast)
 Ground pork fat2 Ounce
 Shelled pistachios1⁄4 Cup (4 tbs)
 Chopped parsley1⁄3 Cup (5.33 tbs)
 Sliced bacon8 Ounce (1 Package)
 Assorted crackers1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2423 Calories from Fat 1685

% Daily Value*

Total Fat 190 g292.1%

Saturated Fat 52.2 g261.2%

Trans Fat 1.1 g

Cholesterol 673.5 mg

Sodium 4008.4 mg167%

Total Carbohydrates 62 g20.7%

Dietary Fiber 8.8 g35.2%

Sugars 13.7 g

Protein 116 g232.8%

Vitamin A 28.8% Vitamin C 66.1%

Calcium 21.1% Iron 50.9%

*Based on a 2000 Calorie diet


1. In 10-inch skillet over medium heat, in hot salad oil, cook mushrooms, onion, and garlic until tender. Add sherry, salt, pepper, thyme, and nutmeg; heat to boiling. Reduce heat to low; simmer 5 minutes.
2. In bowl, combine mushroom mixture, pork, chicken, pork fat, pistachios, egg, and 2 tablespoons parsley. Wrap and refrigerate remaining parsley. With wooden spoon, beat meat mixture until well mixed.
3. Line bottom and sides of 8 12" by 4 1/2" loaf pan with bacon, allowing bacon slices to hang slightly over sides of pan.
4. Spoon mixture into pan, packing it carefully to press out air pockets. Fold bacon over mixture. Bake in 350°F. oven 1 1/4 hours. Cover pate in pan with foil-wrapped cardboard; place cans on top to weight down pate. Refrigerate overnight.
5. To serve, remove cans and cardboard. Dip pan in hot water 15 seconds; lift from water and run metal spatula between pate and sides of pan; invert onto a cutting board. Scrape off excess fat. Garnish with reserved parsley.