How to cook meat pate: recipes

Pate is a national dish of French cuisine. It is made of poultry, fish, vegetables, mushrooms, chicken or goose liver. After reading today's article, you will learn how to cook homemade meat pâté.

Beef variant

The dish, cooked for this simple recipe, is ideal for breakfast or a quick snack. However, it should be noted that the process itself takes a lot of time. Therefore, it is better to do this snack on a day off, when you do not need to hurry anywhere. That at you the present pate meat home is received, it is necessary in advance to get all required components. This time, you should have at your disposal:

• A pound of beef pulp.
• Three tablespoons of melted butter.
• Two medium carrots and bulbs.
• A quarter of a pack of butter.
• A pinch of dry marjoram, coriander and nutmeg.

To cook the meat pate you have not turned out fresh, you need to 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 pieces and fried in a frying pan, smeared with preheated melted butter. When the meat forms a crusty crust, it is transferred to a pan with a thick bottom, pour in a glass of drinking water, bring to a boil and stew for about two hours.

In the remaining oil, pre-cut onions and carrots are fried. At the very end, vegetables are added with spices, mixed and removed from the plate. The cooked beef is ground with a meat grinder or blender. Similarly, come with fried vegetables. After that, the minced meat is combined with the crushed carrot-onion mass.

In the pan, where the vegetables were roasted, they poured the broth left over after cooking the beef. Bring it to a boil and send it to a bowl with meat, carrots and onions. There also add salt, pepper and soft butter. All beaten with a blender and transferred to a ceramic or glassware. They store the ready-made meat pate for meat, the recipe of which can be seen a little higher in the refrigerator.

Option with duck and chicken

To prepare this dish, you do not need an absolutely standard set of ingredients. Moreover, many of the required products do not always exist in every home. In order not to be distracted from the process in search of missing components, it's better to walk to the nearest supermarket in advance. To prepare a delicious and aromatic meat pate at home, you should have at your fingertips:

• Two hundred grams of chicken and duck fillets.
• A pair of cloves of garlic.
• One hundred and fifty grams of pork tenderloin.
• Three tablespoons of cognac.
• Two hundred and fifty grams of bacon.
• Two tablespoons of olive oil and butter.
• Kilo pork forcemeat.
• A couple tablespoons of tarragon.
• One hundred and fifty milliliters of 15% cream.
• A tablespoon of rosemary.

To ensure that you have a rich meat pate of pork, chicken and duck, you must additionally stock up a small amount of parsley and fresh thyme. It is these ingredients that will give the dish a unique flavor.

Technology of preparation

Pre-washed chicken, duck and pork are cut into small pieces and folded into one container. Prepared in this way, the meat is poured with a marinade consisting of pepper, cognac, thyme, olive oil and garlic. All is well mixed, covered with a lid and left for at least an hour. The longer the meat is marinated, the more saturated the taste of the ready-made dish.

Then the pieces are spread on a wide pan with a thick bottom, greased with butter, and fry until a ruddy crust appears. In a rectangular shape for terrines or muffins, bacon is placed so that it hangs from the edges. To achieve this effect, it is placed on two strips to meet each other, making sure that they lie on the bottom.

In a volumetric bowl, spread the forcemeat and knead it thoroughly with a fork. Add pepper, salt, greens and cream. In the received mass send the pickled and fried meat carefully mix. The formed stuffing is sent to the form and buryed with strips of bacon. All this is wrapped in foil. The mold is put in high heat-resistant dishes filled with boiling water, and sent to the oven. Bake the meat pate for an hour at one hundred and eighty degrees. After that, it is taken out of the oven, cooled and served to the table.

Option with the addition of liver

It should be noted that the snack cooked according to this recipe has a rather delicate taste. To prepare such a paste it is necessary to check in advance whether there is everything necessary in your refrigerator. In this case, you should have at your fingertips:

• Seven hundred grams of pork.
• A pound of beef.
• One hundred grams of bread crumb.
• One carrot and a bulb.
• Two hundred grams of beef liver.
• A couple of potato tubers.
• Five peas of black pepper.

As additional components will be used salt, laurel and parsley root.

Algorithm of actions

Vegetables are washed, peeled and sent to a pan filled with water. There, too, pre-prepared and cut meat is placed. When the liquid boils, add to it lavrushku, salt, parsley root and a pea of black pepper. Meat with vegetables cover with a lid and leave to cook on the minimum fire for an hour. Then from the broth take the onions with carrots and add the washed liver to it. All this is cooked for about an hour.

Ready meat is removed from the pan, cool it and grind it in a meat grinder. Similarly, with liver, vegetables and bread loaf soaked in broth. The ground ingredients are mixed in one container. After that, they are passed through the meat grinder three more times. Thanks to this, the meat pate will acquire an incredibly soft pasty consistency.

A ready-made snack is transferred to a hermetically sealed container and removed for further storage in the refrigerator. This pate is interesting because it can not only be spread on bread, but also used as a filling for a variety of pies.