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Pistachio Nut Pâté
Pistachio Nut Pâté is a traditional Spanish recipe for a dish of chicken liver with cream cheese and pistachio nuts. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Pistachio Nut Pâté.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+2 hours chilling)
Serves:
6
Rating: 
Tags : Chicken RecipesFowl RecipesCheese RecipesSpain Recipes
This is a classic Spanish chicken liver pâté that incorporates pistachio nuts into the blend
Ingredients:
150g chicken liver
100g cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
1/2 onion, finely chopped
60g butter
40g pistachio nuts
2 slices of streaky bacon, finely sliced
4 medium mushrooms, finely sliced
1 tbsp finely-chopped
parsley
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.
