Pate is a popular and beloved dish by many. They can be prepared in the form of a roll and served as a snack or laid out in tins and used for sandwiches. We offer some simple recipes.
Pastes: recipes with photos
Let's start with the preparation of mushroom paste. For him you will need:
- dried mushrooms - about 20 grams;
- hard-boiled eggs - 5 pieces;
- a piece of sausage cheese weighing 150 grams;
- salt, onion;
- vegetable oil, mayonnaise.
How to cook mushroom pate? The recipe will not take you much time. Pre-set to soak the mushrooms (you can take fresh or frozen). Sasser onions in vegetable oil. Cut the mushrooms into pieces and add to the onion. Grind cheese and eggs through a meat grinder. Salt. Season with mayonnaise. Mix everything thoroughly, sprinkle with pepper to make it hot.
Pastes: chicken liver recipe
Let's make chicken liver roll stuffed with cheese and eggs. For him you will need:
- raw chicken liver weighing 750 grams;
- odorless sunflower oil with a volume of 20 ml;
- one medium-sized carrot;
- dry rosemary;
- smoked sausage cheese weighing 100 grams;
- a pair of small onion heads;
- butter (thawed) weighing 100 grams;
- salt pepper;
- 3 chicken eggs.
Technology
How to cook pastes? The recipe for this dish has been popular for many years. Let's do it step by step.
- Boil the chicken liver until cooked. To do this, after boiling, keep it on fire for about 10 minutes. Cut the onions smaller and fry in oil. Chop the carrots. Attach to the bow. Pass the vegetables for about 5 minutes.
- Cool the liver, cut into pieces. Along with fried onions and carrots, pass it through a meat grinder. Salt, put pepper, a little rosemary.
- Put a little (about 20 grams) of butter in the mixture. Grind with a blender until smooth.
- Put the boil eggs. Then cool them and chop finely. Grate the cheese. Mix the remaining softened butter with eggs and cheese. Salt.
- Take a cling film or plastic bag. Spread the liver with vegetables evenly. Place in the freezer for 15 minutes. The paste should harden slightly.
- On a layer of the liver, lay the stuffing of eggs and cheese. Flatten with a knife. Fold both layers with a roll, fasten the edges of the film and put the paste in the refrigerator to cool.
- Remove the film from the paste before serving. Slice into portions. Can be used for a sandwich or as a snack.
Paste: pork liver festive roll recipe
Prepare an interesting and delicious dish for the festive table. The paste created according to this recipe turns out elegant, appetizing and effective in serving. It can easily be cut into slices and put on a dish or make sandwiches with it.
Essential Ingredients:
- 1 large onion;
- 1 large carrot;
- fresh pork fat - weighing 300 grams;
- salt pepper;
- a kilogram of fresh pork liver;
- 8 fresh chicken eggs (better if there are homemade ones);
- a pack (200 grams) of butter.
Cooking technology. Step by Step Description
- Cut fresh lard into medium-sized cubes. Wash the pork liver, dry. Cut into pieces of arbitrary shape.
- Put the bacon in the pan. Remove all the fat from it, remove the greaves. Add the liver. Sauté the product over medium heat. Do not forget to stir. You need to cook the liver until it becomes light. This usually occurs 5-7 minutes after the start of frying. Then salt and add pepper.
- Peel the carrots and onions. Cut the vegetables into pieces.
- Put vegetables in the fried liver. Cover the pan with a lid, set the minimum level of fire and fry until cooked, always stirring. Then remove the pan from the heat and cool.
- Boil the eggs. Remove the shell and separate the yolks from the proteins.
- Food in the pan has cooled. Pass them (along with juice) through a meat grinder. We squeeze the liver mass with a spoon so that it becomes smooth and plastic. The paste should be wet.
- Grind the yolks through a sieve. You should get a lush yolk mass. Add melted butter to it.
- Spread foil or cling film. Put the pate evenly, thinly. Spread the yolk mass on it. Roll and refrigerate.
- Before serving, peel off the cling film and cut the roll into beautiful slices. Garnish with greens.
Cook pastes - the recipe is simple, and the finished dish will decorate any table!