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Country Pâté with Pistachios


1 onion, chopped
1 tsp crushed garlic
2 tsp mixed herbs
100g chicken liver, chopped
300g bacon (thin streaky rindless)
500g pork mince
1 tsp nutmeg
1 tsp allspice
125ml cream
2 eggs
100g shelled whole pistachios (optional)


  1. Line a loaf tin with the sliced bacon. Chop the remaining bacon.
  2. Heat a little oil in a pan and fry the onions, garlic and mixed herbs.
  3. In the meantime, mix the liver, mince, bacon and spices together.
  4. Add the cooked onions to the liver mixture and season with salt and pepper.
  5. Pour into the lined tin and fold the loose bits of bacon over the top.
  6. Place in a deep baking tray, half filled with water.
  7. Bake at 180°C for about 1 hour or so – it needs to feel quite firm when you press on the top.
  8. Preferably leave the pate to cool in the fridge overnight.
  9. To remove the tin, dip into hot water for a second or two and turn over.
  10. Serve a slice of pâté with stenalder bread and pickles or sauerkraut.