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Chicken and pork pâté with pistachios

Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
From Christmas Kitchen with James Martin
A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould.

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Cut each chicken breast into three big slices and set aside.

  3. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

  4. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.

  5. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.

  6. Bake in the preheated oven for 1 hour 15 minutes.

  7. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

Ingredients

  • 3 corn fed chicken breasts, skin removed
  • 100g/3½oz chicken livers
  • 180g/6oz pork belly, minced
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 1 unwaxed lemon, zest only
  • 2 shallots, finely sliced
  • 2 sprigs lemon thyme, leaves picked
  • 50g/1¾oz pistachios, blanched
  • 20 thin slices streaky bacon

Shopping List

Chicken and pork pâté with pistachios

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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