PORK AND PISTACHIO PATE

Pork and Pistachio Pate image

Provided by Barbara Kafka

Time 16m

Yield 8 one-inch slices

Number Of Ingredients 11

Ingredients

1 1/2 pounds pork sausage meat
1/2 cup cold butter, cut into pieces
4 ounces yellow onions, peeled and cut into quarters
3 cloves garlic, smashed, peeled and chopped
2 tablespoons brandy
2 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon ground fennel seeds
3/4 teaspoon ground black pepper
Salt to taste (optional)
2 ounces toasted pistachio nuts (see Micro-Tips)

Steps:

Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 36 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 1 gram