Turkey Breast Pâté - Café San Martín
Ingrediënten
Preparation Time: At least 3 days in advance / Yield: Approximately 10 to 12 servings
- ½ pound turkey breast approximately the length of the pâté and 1 1/2 inches wide
- Chicken broth or vegetable broth
- 3 very thin slices of boiled deli ham
- ¾ pound veal cut into small pieces
- ¾ pound lean boneless pork loin or shoulder cut into small pieces
- ½ pound chicken livers cut into small pieces
- ¼ pound pork fat
- ½ pound liver pâté
- 2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon freshly ground nutmeg
- ¼ cup kosher or sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup medium-sweet Spanish sherry such as Oloroso
- 1 large egg
- Pork fatback or bacon thinly sliced
- ½ cup whole shelled pistachio nuts papery outer skin removed
- 3 bay leaves
Instructies
- Begin by tying the turkey breast at intervals with a string.
- Place it in a shallow earthenware casserole dish or Dutch oven, covering it with chicken or vegetable broth.
- Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes.
- Transfer the breast to a plate and let it cool.
- Cut off the string, then wrap the breast with the ham slices.
- Meanwhile, preheat your oven to 350°F.
- In a food processor, combine the veal, pork, chicken livers, pork fat, liver pâté, thyme, nutmeg, salt, and pepper.
- Process until you reach a medium consistency.
- With brief pulses, add the sherry and egg until just incorporated.
- Line a 9¼ x 5¼-inch loaf pan with strips of fatback, allowing them to extend over the sides.
- Pour in half of the pâté mixture, sprinkle half of the pistachio nuts, then place the turkey roll in the center.
- Add the remaining pâté mixture and the remaining nuts, gently pressing them into the pâté.
- Arrange the bay leaves in a row down the center, then fold over the strips of fatback to cover the pâté.
- If they don't cover it completely, add more strips.
- Finally, cover the loaf pan tightly with foil.
- Place the loaf pan in a roasting pan and gently pour about 1 inch of boiling water into the roasting pan.
- Bake for 1¾ hours.
- Remove the pan from the oven, and the loaf pan from the larger pan of water, loosen the foil, and pour off any excess fat.
- Place a heavy object (such as a brick covered with foil) on top of the foil and let it cool.
- Once cooled, remove the weight, cover the pâté, and refrigerate it for at least 3 days.
Notes / Tips / Wine Advice:
Before serving, remember to remove the bay leaves and bring the pâté to room temperature.
Enjoy your delicious Turkey Breast Pâté from Café San Martín!
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