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Turkey Breast Pâté - Café San Martín

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Ingredients

Preparation Time: At least 3 days in advance / Yield: Approximately 10 to 12 servings

  • 1/2 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
  • 3/4 pound veal cut into small pieces
  • 3/4 pound lean boneless pork loin or shoulder cut into small pieces
  • 1/2 pound chicken livers cut into small pieces
  • 1/4 pound pork fat
  • 1/2 pound liver pâté
  • 2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 cup kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup medium-sweet Spanish sherry such as Oloroso
  • 1 large egg
  • Pork fatback or bacon thinly sliced
  • 1/2 cup whole shelled pistachio nuts papery outer skin removed
  • 3 bay leaves

Instructions

  • 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 & 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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Course; Tapas / Turkey
Cuisine; European / Spain