We havemanaged to get our hands on a chicken and porkpâté recipe, made festive with the addition of pistachios, by the one and only Michel Roux Jr. Enjoy!
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
Cut each of the chicken supremes lengthways into 3 big slices and set them aside. Mix the chicken livers into the minced pork and season, then add the lemon zest, shallots, thyme and pistachios.
Line a mould, such as a 20cm cake tin or earthenware dish, with overlapping rashers of bacon, making sure it is completely covered and leaving some bacon hanging over the edges. Press in half the mince mixture, add the chicken pieces, then cover with the rest of the mince. Fold over the bacon rashers to encase the filling.
Preheat the oven to 200C/Fan 180C/Gas 6. Place the dish in a roasting tin and pour in enough boiling water to come about halfway up the sides. Bake for 45 minutes to 1 hour, depending on the size of the mould. Check that the pâté is done by piercing the centre with a needle. The juices should run clear and the needle should feel hot to the touch.
Allow to cool, then chill overnight in the fridge. Turn out and serve in slices with pickled onions or gherkins, toast and salad leaves.
Recipe from THE FRENCH KITCHEN by Michel Roux Jr, published by Weidenfeld & Nicolson in hardback £25.