PINOY PATE

 

Prep Time: 25 minutes

Cooking Time: 2 hours

Serves: 8 to 10

 

For the spice mix:

½ tsp salt

½ tsp pepper

¼ tsp of the ff.: ground allspice, coriander, ginger and nutmeg

For the Pate:

1 tbsp Olive oil

1 small yellow onion, peeled and finely chopped

¼ cup dry white wine, use Martini and Ross

1 large can of Reno Liver Spread, 9 oz

¼ teaspoon salt and pepper

¾ pound ground pork

¾ pound ground veal

1 egg

2 tbsp of All Purpose Flour

2 tbsp cognac or brandy

½ cup diced ham, medium diced

1/ 4 cup pistachio nuts, coarsely chopped

Pre heat oven to 350 F.

In a small bowl, mix all ingredients for the spice mix and set aside. Meanwhile, heat the oil over medium heat for about 30 seconds.  Add onion and cook for about 4 minutes stirring occasionally until color becomes translucent.  Add wine and cook until alcohol boils off about 1 minute.  Remove from pan and cool it down.  Combine onion mixture with the liver spread, salt and pepper, pork, veal, egg and flour with your hands.  Stir in cognac or brandy, ham, pistachios and the spice mix.

Fill an 8 inch loaf pan with the mixture and press on it gently. Seal with foil and set the pan in a roasting pan. Fill pan with enough hot water to come halfway up the sides. Bake in the oven until the internal temperature reaches 160 F or about 1 hour and 50 minutes.

Remove from the oven and cool to room temperature in the water bath. Partially remove the foil and pour off any excess juices. Fit another clean loaf pan on top the pate and fill it with 1 to 2 lbs of cans (canned goods are great.) Secure the weight with a rubber band and refrigerate for at least 24 hours and up to 3 days.

To serve, invert the pate on a cutting board. Cut the pate into ½ inch slices and let them sit for about 30 minutes to let the full flavor develop. (Pate is best when served in room temperature but best to slice when it is cold because it retains its shape.)  Serve with slices of crusty bread and Dijon mustard, or crackers, or even pandesal.