Pate: Rolled Chicken Pate
Melissa
Make sure meat is not cooked too much or it will be dry. Also, the recipe makes 2 rolls – I’d just make one unless there is a huge group to feed.
ingredients
- 8 T butter
- 1 medium onion, thinly slice
- 1 stalk celery, cut in julienne strips
- 1 carrot, cut in julienne strips
- 1 T salt
- 1/4 t Quatre Epice seasoning (see ingredients below)
- 2 large chicken breasts
- 1 pork chop (about 6 to 7 oz)
- 3/4 pound sweet butter, softened
- 1/3 c cognac
- 2 to 3 dashes Tabasco
- 1 T chopped fresh basil or tarragon
- Freshly ground black pepper
- 1/4 c shelled pistachio nuts, chopped
- 1 pound prosciutto, thinly sliced
- Quatre Epice Seasoning:
- 2 T ground white pepper
- 1 1/8 t ground ginger
- 1 1/4 t ground nutmeg
- 1/2 t ground cloves
directions
- 1
Combine the 8 T butter, onion, celery, salt and spice in a heavy saucepan. Add the chicken and pork, over medium heat until tender. Do not overcook.
- 2
Remove the chicken and pork from the saucepan and cool. Trim away any fat, skin and bones. Process the meat in a food processor. Beat into the softened sweet butter, adding the cognac, Tabasco, basil or tarragon, pepper to taste, and pistachio nuts as you beat. If you have one, use an electric mixer with a paddle attachment. Taste the pate for seasonings, adding salt, pepper and more Tabasco, if needed. Turn out on a piece of wax paper.
- 3
On 2 other pieces of wax paper or plastic wrap arrange overlapping slices of prosciutto, forming a rectangle. Divide the chicken-pork mixture and form into two rolls. Place one roll on each of the prosciutto rectangles. Roll tightly, without squeezing so the pate is complete enveloped by the prosciutto. Place in plastic bags and refrigerate for 24 hours before serving.
- 4
Garnish with watercress and cut in slices about 1/2 inch thick and serve on greens with crackers/pieces of toast.
Source: Melissa
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