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Pork, pistachio and mango pate

Pork, Pistachio and Mango Pate

Serves: approx 4 x 200g small jars

Cooking time: About 30 minutes + 2-4 hours chilling time

INGREDIENTS:

  • 225g (8oz) Pigs liver, washed, dried and cut into small pieces
  • 225g (8oz) Lean pork mince
  • 12g (1/2oz) Butter
  • 15ml (1tbsp) Olive oil
  • 1 Onion, roughly chopped
  • 2 Cloves garlic, chopped
  • 4 Fresh sage leaves, roughly chopped
  • 30ml (2tbsp) Sherry
  • Seasoning
  • 30ml (2tbsp) Mango chutney
  • 45ml (3tbsp) Crème fraîche
  • Topping:
  • 60ml (4tbsp) Mango chutney
  • 25g (1oz) Shelled pistachio nuts, roughly chopped

METHOD:

  1. Heat butter and oil in a pan. Add onion and garlic and lightly cook. Add the liver, pork mince and sage and cook until the meat has totally browned and cooked through, about 4-5 minutes. Add the sherry and allow to bubble to burn alcohol off.
  2. Season, add the mango chutney and allow mixture to cool.
  3. Add the crème fraiche and place in a food processor. Blend until smooth. Spoon pate into small dishes or ramekins and smooth the top.
  4. Heat the mango chutney for about 1 minute in the microwave to warm and soften.
  5. Sprinkle the top of the pate with the chopped nuts and then spoon over the mango chutney to create a thin layer.
  6. Cover and place in the fridge and chill for about 2-4 hours until pate has set & is cooled through.
  7. Serve spooned onto toasted rye bread.

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