Pate is a national dish of French cuisine. It is made from poultry, fish, vegetables, mushrooms, chicken or goose liver. After reading today's article, you will learn how to cook homemade meat paste.
Beef Option
A dish prepared according to this simple recipe is ideal for breakfast or a quick bite. However, it should be noted that the process itself takes a lot of time. Therefore, it is better to make this snack on a day off when you do not need to rush anywhere. In order for you to get a real home-made meat pate, you need to purchase all the required components in advance. This time at your disposal should be:
- A pound of beef pulp.
- Three tablespoons of ghee.
- Two medium carrots and onions.
- A quarter packet of butter.
- A pinch of dry marjoram, coriander and nutmeg.
So that the meat paste prepared by you does not turn out fresh, you need to additionally prepare a small amount of salt and black pepper. These ingredients will give the dish a more pronounced and rich taste.
Process description
Pre-washed beef is cut into medium slices and fried in a pan greased with heated ghee. When a golden crust forms on the meat, it is transferred to a pan with a thick bottom, a glass of drinking water is poured there, brought to a boil and stewed under a lid for about two hours.
In the remaining oil, pre-chopped onions and carrots are fried. At the very end, spices are added to the vegetables, mixed and removed from the stove. The cooked beef is ground using a meat grinder or a blender. Do the same with fried vegetables. After this, minced meat is combined with chopped carrot and onion mass.
In a pan where vegetables were fried, pour the broth left after cooking the beef. Bring it to a boil and send in a bowl with meat, carrots and onions. Salt, pepper and soft butter are added there. All beat with a blender and transferred to a ceramic or glass dish. They store the ready-made home-made meat paste, the recipe of which can be seen a little higher in the refrigerator.
Option with duck and chicken
To prepare this dish, you need an off-standard set of ingredients. Moreover, many of the required products are not always found in every home. In order not to be distracted from the process in search of missing components, it is better to go to the nearest supermarket in advance. To cook a delicious and fragrant meat paste at home, you should have at your fingertips:
- Two hundred grams of chicken and duck fillet.
- A pair of chives.
- One hundred and fifty grams of pork tenderloin.
- Three tablespoons of brandy.
- Two hundred and fifty grams of bacon.
- Two tablespoons of olive and butter.
- A kilo of minced pork.
- A pair of tablespoons of tarragon.
- One hundred and fifty milliliters of 15% cream.
- A tablespoon of rosemary.
In order for you to get a rich meat pate of pork, chicken and duck, you need to additionally stock up with a small amount of parsley and fresh thyme. These ingredients will give the dish a unique flavor.
Cooking technology
Pre-washed chicken, duck and pork are cut into small pieces and put in one bowl. Meat prepared in this way is poured with marinade, consisting of pepper, cognac, thyme, olive oil and garlic. All mix well, cover and leave for at least an hour. The longer the meat is pickled, the richer will be the taste of the finished dish.
Then put the pieces on a wide frying pan with a thick bottom, greased with butter, and fry until golden brown. In a rectangular shape for terrins or muffins, place the bacon so that it hangs from the edges. To achieve a similar effect, it is placed in two strips towards each other, making sure that they overlap at the bottom.
Stuffing the minced meat in a volumetric bowl and knead it well with a fork. Pepper, salt, greens and cream are added there. Pickled and fried meat is thoroughly mixed into the resulting mass. The resulting minced meat is sent to the mold and plucked with strips of bacon. All this is wrapped in foil. The form is placed in a high heat-resistant dish filled with boiling water, and sent to the oven. Bake the meat paste for an hour at one hundred and eighty degrees. After that, it is removed from the oven, cooled and served to the table.
Option with the addition of the liver
It should be noted that the appetizer prepared according to this recipe has a rather delicate taste. To prepare such a paste, you need to check in advance whether everything in your refrigerator is necessary. In this case, you should have at hand:
- Seven hundred grams of pork.
- A pound of beef.
- One hundred grams of bread crumb.
- One carrot and one onion.
- Two hundred grams of beef liver.
- A pair of potato tubers.
- Five peas of black pepper.
As additional components will be used salt, parsley and parsley root.
Action algorithm
The vegetables are washed, peeled and sent to a pan filled with water. Pre-prepared and chopped meat is placed there. When the liquid boils, add lavrushka, salt, parsley root and peppercorns to it. The meat with vegetables is covered and left to cook over low heat for an hour. Then, onions with carrots are removed from the broth and washed liver is added to it. All this is cooked for about an hour.
The finished meat is taken out of the pan, it is cooled and ground in a meat grinder. In the same way do with a liver, vegetables and bread crumbs soaked in broth. The crushed ingredients are mixed in one dish. After that, they are thrice passed through a meat grinder. Thanks to this, the meat paste will acquire an incredibly delicate pasty consistency.
The finished snack is transferred to a sealed container and put away for further storage in the refrigerator. This paste is interesting in that it can not only be spread on bread, but also used as a filling for a variety of pies.