Meat pate - general principles of cooking
There is a huge number of ways of cooking meat pies. To do this, use any meat and offal: veal, chicken, pork, liver, tongue, lungs, etc. You can also just take the finished sausage or ham and make a hearty meat paste in a hurry. Meat pates are hot or cold, they also add vegetables, mushrooms, eggs, cream, cheese, herbs and various spices. Meat pate can be served differently: cut into slices on a plate and pour over the sauce, spread on breadcrumbs or put in baskets of unsweetened dough.
Meat pate - preparation of products and dishes
For cooking meat pate need a bowl, baking dish, container, as well as knives, grater, meat grinder and blender.
The most important thing before cooking is how to treat the meat: trim the skins, films and veins, rinse thoroughly and cut into chunks. Further act in accordance with the recipe.
Meat pate recipes:
Recipe 1: Meat Pate
The easiest way to prepare a hearty meat pate is to use ingredients that do not need to be subjected to prolonged heat treatment. Try to make a delicious paste from the usual sausage - homemade will appreciate such a novelty! Cooking also requires cheese, egg and seasonings.
Ingredients Required:
- 200 g of doctor sausage;
- 150-160 g of cheese;
- 4 eggs;
- 100 g oil;
- A spoonful of tomato paste or regular ketchup;
- Salt;
- Pepper;
- Sugar - to taste;
- Mustard.
Preparation Method:
Boiled eggs, use only the yolks. Sausage with cheese can be minced or grind blender. Beat the butter along with the yolk. Add tomato paste, mustard, salt, sugar and pepper to the butter. Beat the gas station again. Mix sausage with cheese and cooked sauce. Beat meat pate again. We shift in a bowl, close the lid or film and put it in the fridge to cool. Serve immediately after cooking. When serving sandwiches with pate can be decorated with a sprig of greens.
Recipe 2: Duck Meat Pate
A rather complicated recipe, but worth it. Men will be delighted with such meat pate, because here duck, veal, pork, liver, seasonings and cognac are used. Snack is perfect for a festive meal.
Ingredients Required:
- One duck weighing up to 2 kg;
- 1/5 kg of unsalted bacon;
- 200 g of veal and pork;
- 2 small chicken livers;
- 4 eggs;
- Salt;
- Pepper;
- Carnation;
- Cinnamon;
- Nutmeg;
- 2 pieces shallots;
- Bay leaf;
- 100 g of tongue;
- 110 g of brandy;
- 30 ml of mushroom broth.
Preparation Method:
Melt 90-100 g of fat in a thick-walled frying pan, fry chicken (2 pcs.) And duck liver there. Fry about 6-7 minutes. Then cool and grind. Grind pork with beef and lard in a meat grinder, add spices, salt, chopped onion, two eggs and two tablespoons of brandy. All mix and leave to infuse. Duck with giblets, separate the meat, remove the skin. Duck meat and tongue cut, marinate in brandy. Add chopped bay leaf and broth to the duck and tongue, mix well. Place special ceramic dishes for baking with slices of bacon, fold mincemeat mixed with liver into it, and lay the pickled duck with tongue on top. Cover the form with duck skin and lay several slices of bacon. Set the form in a water bath and place in the oven for an hour and a half. After time, remove the top layer of fat and put the load. Leave so for 4-5 hours.
Recipe 3: “Chicken with sauce” meat pate
Incredibly delicious meat pate, which requires whole chicken, vegetables, spices, cream and wine. Served appetizer with a specially prepared sauce of mayonnaise and pickled cucumbers.
Ingredients Required:
- Half-and-half kilogram chicken;
- Onion head;
- Carrot;
- Half a glass of dry white wine;
- One and a half cup of cream;
- Two spoons of gelatin;
- Salt;
- Pepper;
- Mayonnaise - 350-400 g;
- Two spoons of sugar;
- 3 spicy pickled cucumbers;
- A spoon of chopped green onions;
- Parsley.
Preparation Method:
Chickens gut, singe, carefully wash and fill with water. We put the chicken to boil, putting in a pan the peeled carrots and onions. We take out the finished chicken, remove the skin, separate the meat. Boiled meat scroll through a meat grinder, season with pepper and salt, add wine to the meat, leave it for a while. Make gelatin and strained jelly broth, lay it to the meat. All thoroughly mixed, then introduce the whipped cream, stir again. Put the pate in the form and put it in the fridge. Making the sauce: beat mayonnaise with sugar, mix with chopped cucumbers, chopped parsley and green onions. Before serving, lay the cooled pate on a plate and pour over the sauce.
Recipe 4: Pasta made from ham
A rather simple, but very tasty meat pate recipe. To prepare a snack, you need to prepare ham, sour cream, mustard and seasonings. A great option for snacking and festive sandwiches.
Ingredients Required:
- 240 g of ham;
- A little spoon of mustard;
- Spoon of chopped greens;
- Sour cream - 130-140 ml (approximately 2/3 cup);
- 1/4 tsp. crushed nutmeg;
- Ground black pepper.
Preparation Method:
Grind the ham with a blender or in a meat grinder. Mix with sour cream and mustard, then add the grated nutmeg, chopped greens and pepper. All thoroughly mixed using a blender. Ready meat paste spread on toasted bread, decorate with greens.
Meat pate - secrets and useful tips from the best chefs
- Festive sandwiches with meat pates can be decorated with a bead of whipped butter, a slice of lemon or greens;
- The main secret of any meat pate is a homogeneous, pasty consistency. To achieve this, you can use a blender or meat grinder. Some minced meat minced two or three times;
- To keep the meat pate out too dry, add sour cream, soft butter, heavy cream or broth to the mince.
