Pate in a slow cooker - general principles of preparation
Pate in the slow cooker is prepared much easier than in other ways. All you need to do is prepare the products, lay out the bowl and set the desired mode. After which the ingredients can be crushed with a blender or in a meat grinder. In the slow cooker, you can make liver, meat, mushroom, vegetable and other pastes. Snack is healthy, juicy and very tasty, besides you do not need to constantly monitor the stove and spend a lot of dishes.
Pate in a slow cooker - preparing food and dishes
To prepare a pate in a multi-cooker, many dishes and appliances will not be needed: only a bowl, blender, meat grinder or combine and, of course, the multi-cooker itself.
Meat and offal must be processed: wash, remove films and veins, after which the ingredients can be cut. Mushrooms are also washed, if they are not too large, it is not necessary to cut them. Vegetables need to wash and chop.
Recipes for pate in a slow cooker:
Recipe 1: Pate in a slow cooker
Ordinary liver pate will seem to be a completely different taste to the dish, if you make it in a slow cooker. The snack is very tender and appetizing, you can use chicken or beef liver for cooking. At your discretion, you can add mushrooms, vegetables, and fragrant seasonings to the pate.
Ingredients Required:
- 700 g of chicken liver;
- Large onion;
- 250 g low-fat cream;
- 100 g oil;
- 1/4 tsp. nutmeg;
- Salt;
- Ground black pepper.
Preparation Method:
Grind onions, set the slow cooker for 40 minutes in the “baking” mode. We throw half the butter into the bowl and lay out the onion. Fry the onion with the lid open for about 15 minutes. My liver, remove the film, cut into pieces. We spread the liver to the onions in a slow cooker. Cook for 15 minutes (do not close the lid). Now pour in the cream, add salt, pepper and nutmeg. Simmer everything together for another 10 minutes (do not close the lid). Put all the ingredients in the combine and add the remaining half of the oil. Grind the ingredients until smooth. We try the finished pate and, if necessary, add salt and pepper. We shift the snack in a container and put it in the fridge.
Recipe 2: Pate in a multi-cooker “in French”
Another recipe for delicious liver pate in a slow cooker. The difference is that it uses eggs and garlic. The result is a very delicate and light appetizer, resembling a soufflé in taste and texture. Different cooking technique itself.
Ingredients Required:
- 700 g of the liver;
- 4 eggs;
- Large onion;
- Butter - 120 g;
- 300 g of cream (you can take milk);
- Several teeth of garlic;
- Nutmeg;
- Pepper;
- Salt;
- Any spices.
Method of preparation:
My liver, remove the film, cut into large pieces. Pass the liver through a meat grinder or grind with a blender (or in a combine). Add the butter to the liver, mix it again with a blender. Smash eggs into mince, then add chopped garlic. Mix the mass once more with a blender. Mix the liver with chopped onions, cream, salt and spices. In order to not feel the onions, it must also be ground with a blender. The stuffing turns out quite liquid. Cooking pate in a slow cooker for an hour in the “baking” mode. After the end of the preparation, we hold for another 20 minutes to prevent the pate from losing its shape. Serve pate can be sliced, watering a special sauce and garnished with greens, or just spread on bread.
Recipe 3: Pate in a pork multicooker
Such a pate is prepared rather not difficult, but long, and the ingredients for it need the freshest. But what is the result of the taste! It uses pork, salt and seasonings. Try to cook such a wonderful meat pate in a slow cooker and you!
Ingredients Required:
- A kilogram of pork (brisket with skin and cartilage);
- Salt - 1 tsp;
- 1-2 bay leaves;
- Thyme - 1/2 tsp;
- Ground black pepper.
Method of preparation:
Pork wash, cut into large squares, spread on a paper towel to dry the pieces. Then we lay out the pork in the slow cooker and set the frying mode for half an hour. As soon as the pieces are browned, add salt with pepper and bay leaf. Mix the meat with spices and turn on the “stewing” mode for 3 hours. During this time, the pork will be soft and will be well separated from the bones. We take out the bay leaf, mix the pieces with the fat and leave to cool. Chilled meat insist in the refrigerator for 24 hours. Take out the meat and leave at room temperature for an hour and a half. Remove the skins and separate the cartilage. Grind the meat in a blender or combine until smooth.
Recipe 4: Pate in the “Mushroom” Multivariate
Mushroom pate in a slow cooker is very easy to cook. For the preparation of the usual champignons fit. The appetizer is very tasty and fragrant.
Ingredients Required:
- Kilogram of champignons;
- 300 g onions;
- 30 ml of sour cream;
- Salt;
- Ground black pepper;
- Condiments;
- 100 g oil.
Method of preparation:
We wash the mushrooms, dry them and put them on the bottom of the multicooker. We turn on the frying mode for 35 minutes. Grind onions and spread mushrooms. We also add sour cream, salt and spices. All mix and leave to stew for 40 minutes. Put the cooled mushrooms and onions in the bowl, add the oil and grind with a blender to a uniform consistency. Serve mushroom pate with bread and herbs.
Pate in a slow cooker - secrets and useful tips from the best chefs
- To pate in a slow cooker turned out to be gentle and creamy, use milk or cream, sour cream or butter as a binder;
- Add all the same seasonings that are used in the usual pasta recipes;
- If mushroom pate is made in a slow cooker, mushrooms must first be cooked in the “frying” mode. The lid can be closed or open. In the latter case, the mushrooms need to add water so that they are not burnt.
