Pork Liver Pâté with Pistachios
Description
The appetizer is quick and simple to prepare. The French version of pork liver pâté with pistachios is called a terrine. The French call all pâtés terrines. This tasty and natural pâté can easily become a decoration for your table. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Pass the liver and pork through a meat grinder or food processor. Cut half of the bacon into small pieces. Shell the pistachios and cut them in half. Soak the bread in milk. In a separate bowl, mix the liver and meat mince, the bacon pieces, half of the pistachios, and the soaked bread, and add seasonings to taste. Add the cognac and mix well.
- 2
Step 2
2. Set our mixture aside for 20 minutes. Meanwhile, preheat the oven. Line the baking dish with parchment paper. Place the bacon sheets on the dish and add half of the filling. Spread the filling tightly and evenly. Scatter the remaining pistachios over the entire surface and arrange the bacon sheets again.
- 3
Step 3
3. Spread the remaining ground meat on the sheets and cover with the last strips of pork belly. Cover with foil and press down with a weight. It is important that no air pockets form in the pâté during cooking. Place in the oven for 50 minutes. After that, remove the foil from the pâté and drain the collected juices. Pour these juices over the top of the pâté, cover with foil again, and return to the oven for about 40 minutes. Remove the foil and leave in the oven for another 20 minutes. Let the finished terrine cool, transfer to a serving platter, and refrigerate for 2 hours. When serving, slice the pâté.