Pork and Pistachio Pate

Ingredients

• 1 ½ pounds pork sausage meat
• ½ 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 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 teaspoon ground fennel seeds
• ¾ teaspoon ground black pepper
• Salt to taste (optional)
• 2 ounces toasted pistachio nuts (see Micro-Tips)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    402 calories; 35 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 90 milligrams cholesterol; 632 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 one-inch slices

Preparation

1. 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.
2. 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.
3. 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.
4. Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.