Made with veal and pork, this dish is sure to add a new flare to your menu.
For the spice mix
1 t. (5 ml) black peppercorns
24 allspice berries
2 bay leaves
1 t. (5ml) thyme
For the forcemeat
3/4 (340 g) pound veal shoulder, coarsely ground
2 1/4 (1 kg) pound pork shoulder, coarsley ground
1 t. (5 ml) minced garlic
1/3 C. (78 ml) chopped shallots
1/3 C. (78 ml) pistachio nuts
1/3 C. (78 ml) white wine
3 T. (44 ml) cognac
1 T. (15 ml)cornstarch
kosher salt to taste
fresh ground black pepper to taste
Mixing the forcemeat
Using a spice grinder, process the spice mix ingredients into a fine powder.
Put the ground meats in a large mixing bowl. Add the spice powder, garlic, shallots, pistachios, wine, cognac, cornstarch, season and mix well with your hands. Fill a terrine with the forcemeat. Cover the pate with plastic wrap and refrigerate for 3 to 5 days.
Cooking the pate
Preheat the Alto-Shaam Combi Oven to 180 F (82 C) steam. Steam for 1 1/2 to 2 hours or probe to an internal temperature of 150 F (66 C). Allow the pate to cool covered. Refrigerate overnight.
Run a knife around the pate, against the sides of the mold and invert over a cutting board. Scrape away the juices and save for stock. Dry the pate with a kitchen towel and slice. Wrap uncut pate in plastic and store in refrigerator.
Line a platter or individual plates with lettuce leaves and arrange the slices on top, overlapping. Garnish with olives, cornichons, Dijon mustard and crusty bread.