French Meat Pate with Pistachios
Pork, liver, and bacon give this pate protein, iron, and dense satiety, while pistachios add texture and helpful fats. Baking at a lower temperature helps keep it juicy. It is a rich meat pate meant for chilled serving.
Run pork shoulder (600 g) and chicken liver (200 g) through a meat grinder. Add curing salt (10 g), onion (250 g), bacon (150 g), eggs (150 g), pistachios (50 g), thyme (2 g), bay leaf (2 g), black pepper (2 g), and mix thoroughly.
Transfer the mixture to a loaf pan and bake at 135 C until the center reaches 70 C, usually 70-90 minutes. Cool completely, then chill overnight and serve cold.
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