The combination of lard with spicy garlic and fresh herbs is a taste familiar to everyone. What associations does it cause? Someone will immediately remember a children's trip to the nearest forest, someone - gatherings in a student dormitory or a quiet family dinner ...
In a campaign, in the country, at the festive table ...
For hundreds of years, fat has been accompanying people everywhere. It is perfectly stored, has a universal taste, does not require complicated preparation for long transportation (such as shujuk). It can quickly heat food. With a piece of fat, you can lubricate a leaking shoe or creaky door, which takes it beyond the scope of ordinary food. And when someone came up with the idea of skipping lard with garlic through a meat grinder, it became even more convenient! Firstly, for this recipe raw lard is excellent, which in the ground state is completely salted out in a few hours. Secondly, in addition to direct sandwich purposes, such a paste can be added to the first dishes and side dishes, giving them an amazing aroma and taste. No wonder this dish is so popular among tourists and students. But on the festive table you can often find this dish.
Cooking lard with garlic
For cooking, both salted and raw lard are suitable. The quantity of salt that you need (or don't need) to add to the paste depends on which product is selected. In addition, if you pass the salted fat with garlic through a meat grinder, then you can serve it immediately. Raw needs to stand at least 12 hours.
For the dish, even the most inexpensive fat, thin, without meat layers, is suitable. Usually it is from this that this paste is prepared. But do not think that the presence of meat can somehow harm. This is just a matter of taste.
The cooking process itself is simple. Lard should be cut into bars, peeled garlic. The proportions of the products are arbitrary, and much depends on the raw materials. Indeed, there is such a sharp garlic that one clove costs a whole head! You need to try everything, adding salt and spices to your taste.
So, the products are prepared. It remains to skip the lard with garlic through a meat grinder and thoroughly stir the resulting paste.
Add flavors
Other ingredients can be added to the dish. For example, fresh herbs. Regular parsley and dill are perfect. Watercress is also a good match with bacon. A bunch of spinach will not only add a wonderful green color, but also enrich it with vitamins. Many people wonder whether it is worth passing lard with garlic through a meat grinder along with herbs. It is better not to do this, otherwise the screw will squeeze out all the juices from the tender leaves. It is better to just cut the greens with a knife.
Often, a variety of seasonings are added to the paste. Many spices are suitable for bacon - from dried tomatoes to exotic asafoetida. You can use the ready-made set of seasonings "For bacon" or choose your own blend.
Alternative method
It is possible to cook a pate of lard with garlic without the help of a meat grinder. Moreover, many believe that this method is better.
It consists in grinding the ingredients with a conventional kitchen knife. And better than two knives - sharp and blunt. Spicy is used in the first stage, when the lard needs to be cut into pieces. But to knock on it, grinding the ingredients, it is better with a knife sharpened not too carefully. Do not think that this method is laborious. The process takes about the same amount of time as turning through a meat grinder with its subsequent washing. Together with lard, you can crumble and greens, then the paste will be bright green.
Product Compatibility and Serving
They serve such a paste with white and black bread, a bruschetta, pita. You can spread it on thin pita bread, roll it up and cut into small pieces. Sometimes baskets, profiteroles, and valvans are stuffed with such a paste.
Lard with garlic and pepper goes well with homemade pickles, fresh seasonal vegetables, sauerkraut, Korean salads, mushrooms, seaweed. It fits almost any garnish.