Christmas pate

The Christmas terrine with mince, sausage meat, bacon, pistachios and figs makes an impression as a appetizer , at the table anyway - and it can also be frozen in preparation for serving later .This recipe is alchol free , low Carb and  classic.

Preparation time ; 2 hours 20 minutes

Serves ; 12

4 figs or dates

100

Milliliters of port wine (red or cherry juice)

1 Red pepper

1 onion

1 clove of garlic

3 Sprigs of rosemary

1 Tablespoons of oil

200 Grams of bacon (sliced )

200 Grams of sausages (minced)

800 Grams of  minced meat (mixed)

1 heaped tablespoons of tomato paste

4 Tbsp whipped cream

50 Grams of pistachios

salt

Pepper (freshly ground)

preparation

 Halve the figs and drizzle with 2-3 tablespoons of warm port wine / juice.

 Preheat the oven to 160 degrees, fan-assisted 140 degrees, gas mark 2.

 Peel the peppers with the peeler, quarter and core, cut into cubes about 1⁄2 cm in size. Peel the onion and garlic and dice finely. Rinse and pat dry 2 sprigs of rosemary, pluck off the needles and finely chop.

 Heat the oil in a pan, fry the pepper, onion, garlic and rosemary. Pour in the remaining port wine / juice, reduce over high heat for about 2 minutes. Let the mixture cool in a bowl.

 Finely dice 50 g bacon. Press the sausage meat out of the skin. Knead the bacon cubes, sausage meat, minced meat, tomato paste, onion mixture, cream and pistachios well with the dough hook of the hand mixer. Season the meat dough with salt and pepper.

 Line the box or terrine mold (1.5 l) with the remaining bacon slices so that the ends of the slices on the bacon slightly over the edge. Add half of the meat dough and distribute it in the pan. 

Place the figs in the middle of the dough. Spread the rest of the meat mixture on top. Tap the shape several times on the work surface to allow air holes to escape. Place the ends of the bacon slices in the middle over the terrine, put on the terrine lid or seal the tin with aluminum foil.

 Slide the  pan onto the bottom grill in the oven. Pour in enough boiling water to fill the pan about 2 cm high. Place the terrine in the water bath and cook in it for about 1 hour 30 minutes.

 Let the terrine cool completely, then place in the refrigerator. Decorate with the rest of the rosemary