Pistachio Nut Pâté RecipeOrigin: Spain Period: Traditional |
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This is a classic Spanish chicken liver pâté that incorporates pistachio nuts into the blend Ingredients:
150g chicken liver 
Pistachio Nut Pâté Preparation:Method:Add a little oil to a pan and use to fry the chicken liver for about 4 minutes then remove from the pan and set aside. Now add the onion, bacon and mushrooms and fry until the onion is soft (about 6 minutes). Using a spice or coffee grinder grind the nuts to a powder. Combine this with the liver and onion mix (along with any butter) in a food processor. Also add the cream cheese and 3/4 of the parsley. Render until smooth then transfer the pate to 4 ramekins. Melt the butter and use this to top the ramekins. Allow to cool then scatter the remaining parsley on top. Refrigerate for at least 2 hours and serve with hot buttered toast. |
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