Festive Recipe | Chicken and Pork Pate with Pistachios
Make this Chicken and Pork Pate with Pistachios by Michelin star chef Michel Roux Jr your choice for dinner this christmas...
Keywords
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Cooking tools:
- Mould
- Cake pan
- Earthenware dish
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Measuring spoon
- Fork
- Roasting pan
- Oven
- Kettle
- Needle
- Refrigerator
- Serving platter
- Spoon
- Aluminum foil
- Plate
Ingredients
- 3 free-range chicken supremes, skinned
- 100g free-range chicken livers, trimmed
- 180g pork belly (fatty), minced
- 1½ tsp salt
- 2 tsp ground black pepper
- grated zest of 1 unwaxed lemon
- 2 shallots, peeled and finely chopped
- 2 sprigs of lemon thyme, chopped
- 50g shelled pistachios (blanched)
- 20–25 thin rashers of streaky bacon, depending on the size of your mould
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