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Poultry and meat 91
Chicken pâté with pistachios [Index: ]
MCRC00902017_BO_Haehnchenpastete_m_Pistazien_u_Trueffeln-020_F39MCRC00917887_SE_Haehnchenpastete_m_Pistazien_u_Trueffeln-012MCRC00900566_NF_Haehnchenpastete_m_Pistazien_u_Trueffeln-010_RZ0PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry
For 6 servings
Glass cake mould, 30 cm
PÂTÉ:
500 g chicken breast, from free-range chickens
250 g turkey breast ham, unsmoked
25 g shelled pistachios
2 eggs
50 ml cream
5 ml cognac
½ tsp sea salt
A little mixed pepper
200 g thinsmoked pork belly slices
A few small herb leaves, e.g. lemon balm
IN ADDITION:
Butter for greasing
Per serving
397 kcal, 1 g carbs, 24 g fat, 44 g protein, 0,1 BU
PREPARATION
1. Have the butcher finely chop the chicken breasts, or leave them to freeze slightly before chopping
them finely in a chopper. Cut the turkey breast ham very finely and mix into the chicken breast
mixture.
2. Cut the pistachios coarsely and place 1 tbsp of them to one side. Add the pistachios to the
chicken mixture. Add eggs, cream, cognac, sea salt and mixed pepper to the mixture and stir until you
have a smooth mixture.
3. Grease the cake tin slightly and sprinkle the pistachios you placed aside over it. Scatter the herb
leaves over the base of the tin. Line the tin with the slices of pork belly. The slices must overlap evenly
and protrude over the edge of the tin by half its height.
4. Fill the tin with the chicken, mixture, fold over the protruding pork belly slices and fold in firmly at
the sides. To do so, slide a spoon between the edge of the tin and the filled mixture.
5. Cook the pâté enclosed by the pork belly slices as indicated.
6. Leave the cooked pâté to rest. Ideally, it should be left overnight to cool in the refrigerator. Only
then should you take it out of the tin and slice it open.
Setting procedure:
CircoTherm
160 °C
Added steam, low
Cooking time: 45-50 minutes
Tip:
Serve the pâté warm or cold with apple sauce,
poultry jus or salad.
!
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