Michel Roux's Chicken & Pork Pate with Pistachios

  • Preparation Time25 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyMedium
3 x free-range chicken supremes, skinned
100g free-range chicken livers, trimmed
180g pork belly(fatty), minced
1½ teaspoons of salt
2 teaspoons of ground black pepper
Grated zest of an unwaxed lemon
2 x shallots, peeled and finely chopped
2 x sprigs of lemon thyme, chopped
50g shelled pistachios (blanched)
20-25 thin rashers of streaky bacon, depending on the size of your mould

This is what we call pâté grandmère. It’s a traditional country-style pâté and a great staple to have in the fridge for everyone to help themselves to whenever they want. In France there is 101 varieties of pâté and terrines, which can be made in anything from cake tins to parfait jars. I’m never without them. You can make this recipe with any poultry you like and use hazelnuts instead of pistachios if you prefer.

 

Cut each of the chicken supremes lengthways into 3 big slices and set them aside. Mix the chicken livers into the mince pork and season, then add the lemon zest, shallots, thyme and pistachios.

 

Line a mould, such as a 20 cm 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 200°C/Fan 180°C/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.

 

Allowed to cool, then chill overnight in the fridge. Turn out and serve in slices with pickled onions or gherkins, toast and salad leaves.