Meat pate - the best recipes. How to cook meat pate correctly and tasty

Gourmet cold appetizer in a dough tuesque: tender guinea fowl and veal in jelly with spices and walnuts

Taste jellied meat with nuts and spices

Cooking method: cut + boil / boil + knead / roll out the dough + bake

Basic household appliances: blender / food processor, stove, oven, refrigerator

Basic kitchen utensils: cutting board + knife, bowl, saucepan (3 l), round baking dish with high edges

Main products: meat (veal, guinea fowl), walnuts, chestnuts and spices

Cooking time: 1 h + 12 h

Difficulty level: average

Type of dish: cold appetizer

Ingredients

Veal - 500 g

Guinea fowl - 1 pc. (1.5 kg)

Chestnuts (boiled, grated) - 100 g

Walnuts (peeled) - 100 g

Shallots - 1-2 pcs.

Greens (parsley, thyme, sage) - 3-4 sprigs

Bay leaf - 1 pc.

Lemon zest (grated) - 2 tsp

Butter - 50 g

Nutmeg (grated) - 0.3 tsp

Stabilizer / Emulsifier - 1 tsp

Gelatin is often used in pate

For the test:

Flour - 450-500 g

Ghee butter - 170 g

Milk - 150 ml

Salt to taste

How to cook it?

1. Let's prepare a filling of veal and guinea fowl with spices:

Cut the guinea fowl into 4 pieces, separate the meat from the bones

Prepare bone broth: pour 1.5 liters of cold water into a saucepan, put bones, onions, 1 sprig of parsley and thyme, bay leaf, pepper and salt to taste, simmer for 90 minutes.

Strain the broth through a sieve, boil down to 0.5 l (concentrated broth), cool

Prepare minced meat: chop guinea fowl leg meat, thyme, sage, lemon zest, butter and nutmeg in a food processor or blender

Add grated chestnut, season with spices, stir

Dice the veal, chop the remaining guinea fowl

2. Let's prepare the dough:

Pour flour in a slide into a cup, add a pinch of salt

Boil water (150 g) with milk, add ghee

Pour the butter and milk mixture into the flour and stir

Cool a little and knead the dough

Roll out the dough 5 mm thick

Cut out the circle and ribbon to create a circular ribbon bottom and overlaid edge

Put the bottom in a mold, moisten the karya with water so that the side tape fits snugly against the edges of the bottom

3. We bake a canteen with pate:

Preheat the oven to 160 ° С

Put the diced veal and guinea fowl meat inside the dough "tuyeska", sprinkle the walnuts evenly, top with the minced guinea fowl with spices

Roll out the remaining dough and cut a circle with a diameter of 22-25 cm, put the "lid" on top of the filling

Press the edges of the dough together and bend with a knife or pinch with your fingers

Cut a hole in the center for steam, place in the oven on a baking sheet lined with baking paper

Bake for 2.5 hours, allow to cool, pour in a little broth with an emulsifier / stabilizer through the hole, put in the refrigerator for 10-12 hours (overnight)

Serving recommendations: serve chilled on a platter, after removing the "lid" from the dough and offer a common pâté knife. Alternatively: cut into slices with a sharp knife, arrange on portioned plates. Garnish with parsley, fried pistachios and walnuts.

Description

Meat pâté, which today we propose to cook with us, turns out to be deliciously tasty. A simple and quick recipe for a delicacy came to us from the British Kingdom and is firmly entrenched in the menu of many families. The dish has proven itself impeccably in the nutrition of children, and some housewives even canned this product in jars, like preparations for the winter. True, to sterilize such a paste, one cannot do without an autoclave, but today it is not difficult to buy this apparatus.

All those who care about their health and the health of their relatives, and also do not want to eat meat-containing products instead of natural ones, make pates at home with their own hands. How to prepare a delicious treat, the characteristics of which are several times higher than products prepared in accordance with GOST, we will tell you in this simple step-by-step recipe with photos. I would just like to draw your attention to the fact that products for homemade meat pate are best bought at the farmers' market.

Sandwiches with pork, beef, chicken or any other type of meat and all offal will become a lifesaver at any time of the day or night, and a wonderful addition to dishes on the festive table. Regardless of the main ingredient, all pates are very nutritious and tender.

Meat pates are prepared at home in different ways. Meat and other delicacy ingredients - vegetables, legumes, nuts, offal - are boiled, fried, and even baked in various ways.

The most pleasant to the taste products are obtained, at the final stage of cooking, crushed into small fractions using a blender. It is this action that gives the pate an airy structure and balanced taste.

Ingredients

• 
  (600 g)
• 
  (50 ml for the dish + 1500 ml for cooking)
• 
  (70 g)
• 
  (taste)
• 
  (1 tsp.)
• 
  (taste)

Cooking steps

To prepare a delicious, tender meat pâté according to the English recipe, prepare fresh, unfreezed beef meat, or rather veal, and high-quality butter with a high percentage of fat. Rinse the veal in cold water and pat dry with paper towels, then remove all films and veins from it. Place the oil in the freezer for about one hour..



Cut the meat into approximately the same slices as in the photo.



Season the veal with rosemary, add any amount of black peppercorns, and then lightly salt. Mix the meat well with your hands and try to rub in the spices a little. Leave the workpiece for ten minutes to marinate warm.



Form a plate out of a large piece of foil. Transfer the meat there, and then add fifty milliliters of cold water to the mass. Wrap the foil so that neither meat nor liquid can leak out during subsequent cooking.



Pour one and a half liters of water into the multicooker bowl, and then install the steaming device, into which place the foil with the meat blank.



Set the appliance timer for 50 minutes of cooking and select the steam cooking mode. Close the lid of the multicooker and press the button that starts the process.



After the time has elapsed, switch off the appliance and carefully remove the tray with meat in foil. Unfold the workpiece and cool for five minutes in the air..



Transfer the aromatic stew to a beating container, then use the hand blender to turn it into a pate. Taste the pate and add salt if necessary.



Rinse the 700 ml jar in warm water and dry thoroughly. You can even steam it up. Place the soft, hot meat mass in the jar, and then gently place the pieces of butter from the freezer on top of it. Do not try to tamp the pate, put it as necessary: ​​the resulting gaps will subsequently be filled with melted butter. Place the jar of pate for one minute in the microwave on medium power, or for five minutes in an oven preheated to 150 degrees Celsius. As a last resort, you can even use a regular hair dryer to heat the oil with a stream of warm air. It is important to ensure that the oil spreads over all cavities that are not filled with meat, so turn the jar.



Cool the finished product until the butter hardens and store in the refrigerator. Serve the meat pâté by spreading a generous layer on a thin piece of bread or fresh toasted toast. Brew a cup of strong coffee or aromatic English tea and start your lucky day!



Bon Appetit!

Meat pate - general principles of preparation

There are many ways to prepare meat pates. For this, any meat and offal is used: veal, chicken, pork, liver, tongue, lungs, etc. You can also just take ready-made sausage or ham and make a hearty meat pate in a hurry. Meat pates can be hot or cold, vegetables, mushrooms, eggs, cream, cheese, herbs and various spices are also added to them. Meat pâté can be served in different ways: cut into slices on a plate and sprinkle with sauce, spread on bread rolls, or put in savory dough baskets.

Meat pate - preparation of food and dishes

To prepare meat pate, you will need a bowl, baking dish, container, as well as knives, a grater, a meat grinder and a blender.

The most important thing before cooking is how to process the meat: cut off the skins, films and veins, rinse thoroughly and cut into pieces. Then proceed in accordance with the recipe.

Meat Pâté Recipes:

Recipe 1: Meat pate

The easiest way to make a hearty pâté is to use ingredients that don't need to be cooked for a long time. Try making a delicious pate from ordinary sausage - homemade people will appreciate this new product! Cooking also requires cheese, egg and seasonings.

Required Ingredients:

• 200 g of doctoral sausage;
• 150-160 g of cheese;
• 4 eggs;
• 100 g butter;
• A spoonful of tomato paste or regular ketchup;
• Salt;
• Pepper;
• Sugar to taste;
• Mustard.

Cooking method:

Hard-boiled eggs, use only yolks. Sausage with cheese can be minced or ground with a blender. Beat the butter with the yolk. Add tomato paste, mustard, salt, sugar and pepper to the oil. Beat the dressing again. Mix the sausage with cheese and cooked sauce. Beat the meat pâté again. Transfer to a bowl, cover with a lid or foil and put in the refrigerator to cool. You can also serve right after cooking. When serving, paté sandwiches can be garnished with sprigs of herbs.

Recipe 2: Duck meat pate

Quite a difficult recipe to prepare, but worth it. Men will be delighted with such a meat pate, because duck, veal, pork, liver, spices and brandy are used here. The appetizer is perfect for a festive feast.

Required Ingredients:

• One duck weighing up to 2 kg;
• 1/5 kg unsalted lard;
• 200 g of veal and pork;
• 2 small chicken livers;
• 4 eggs;
• Salt;
• Pepper;
• Carnation;
• Cinnamon;
• Nutmeg;
• 2 pcs. shallots;
• Bay leaf;
• 100 g tongue;
• 110 g of brandy;
• 30 ml of mushroom broth.

Cooking method:

Melt 90-100 g of bacon in a thick-walled skillet, fry chicken (2 pcs.) And duck livers there. We fry for about 6-7 minutes. Then we cool and grind. Grind pork with veal and lard in a meat grinder, add spices, salt, chopped onion, two eggs and two tablespoons of brandy. Mix everything and leave to infuse. Gut the duck, separate the meat, remove the skin. Chop duck meat and tongue, marinate in cognac. Add chopped bay leaf and broth to the duck and tongue, mix thoroughly. Cover the special ceramic dishes for baking with slices of bacon, put the minced meat mixed with the liver there, lay the pickled duck with the tongue on top. Cover the mold with duck skin and lay in a few slices of bacon. Place the mold on a water bath and place it in the oven for an hour and a half. After the time has elapsed, remove the top layer of bacon and place the load. We leave it for 4-5 hours.

Recipe 3: Meat pate "Chicken with sauce"

Incredibly delicious meat pâté that requires whole chicken, vegetables, spices, cream and wine to make. An appetizer is served with a specially prepared sauce of mayonnaise and pickles.

Required Ingredients:

• 1.5 kg chicken;
• Onion head;
• Carrot;
• Half a glass of dry white wine;
• One and a half glasses of cream;
• Two tablespoons of gelatin;
• Salt;
• Pepper;
• Mayonnaise - 350-400 g;
• Two tablespoons of sugar;
• 3 hot pickles;
• A spoonful of chopped green onions;
• Parsley.

Cooking method:

Gut the chicken, singe it, wash it thoroughly and fill it with water. We put the chicken to boil, putting the peeled carrots and onion in the pan. We take out the finished chicken, remove the skin, separate the meat. Scroll the boiled meat through a meat grinder, season with pepper and salt, add wine to the meat, leave it for a while. We make jelly from gelatin and strained broth, put it on the meat. Mix everything thoroughly, then add the whipped cream, mix again. Put the pate in a mold and put it in the refrigerator. We make the sauce: beat mayonnaise with sugar, mix with chopped cucumbers, chopped parsley and green onions. Before serving, put the chilled pate on a plate and pour over the sauce.

Recipe 4: meat pâté from ham

Quite simple, but very tasty recipe for meat pâté. To make an appetizer, you need to prepare ham, sour cream, mustard, and seasonings. Great for snacks and holiday sandwiches.

Required Ingredients:

• 240 g ham;
• A small spoonful of mustard;
• A spoonful of chopped greens;
• Sour cream - 130-140 ml (about 2/3 cup);
• ¼ h. L. chopped nutmeg;
• Ground black pepper.

Cooking method:

Grind the ham with a blender or in a meat grinder. Mix with sour cream and mustard, then add grated nutmeg, chopped herbs and pepper. Mix everything thoroughly with a blender. Spread the finished meat pâté on toasted crispbread, decorate with herbs.

- Festive meat pâté sandwiches can be garnished with a drop of whipped butter, a slice of lemon or herbs;

- The most important secret of any meat pâté is a homogeneous, pasty consistency. This can be achieved with a blender or meat grinder. Some minced meat is minced two or three times;

- To prevent the meat paste from coming out too dry, add sour cream, soft butter, heavy cream or broth to the minced meat.

What is French pate? These are several types of meat, chopped in different ways, indispensable spices and special baking conditions. Pates are traditionally served hot, cold and even prepared for future use. We offer you two detailed recipes from the master Paul Bocuse.

Minced meat for pates

• 400 g pork fillet
• 500 g fresh thick lard
• 30 g spiced salt
• 3 eggs
• 100 ml brandy

Preparation: 20 minutes

Carefully remove the veins and films from the meat, cut the skin from the bacon. Cut the meat and lard into cubes, finely chop them or crush them in a mortar. When you get a homogeneous mass, add salt to it, then add eggs one by one, and then add cognac. To check if there is enough salt and spices in the minced meat, boil a hazelnut-sized piece of minced meat in a little boiling water over low heat.

Veal pate in the form

• minced meat for making pate (see previous recipe)
• 400 g veal ("nut" from the top of the veal leg)
• 400 g pork fillet
• 500 g fresh thick lard
• 300 g lean cooked ham
• just enough lard slices to cover the mold and place them on top of the pate
• 50 g brandy
• 1 sprig thyme
• 1 bay leaf
• salt, freshly ground pepper

For 6 persons
Preparation: 30 minutes
Pickling: 2 hours
Baking: 1 hour 30 minutes

Carefully remove all veins and films from the meat and cut the meat into 3 cm cubes and the lard into finger-sized pieces. Salt, pepper, sprinkle with spices, add cognac. Place in a salad bowl and marinate for 2 hours. Then add minced meat to the marinated meat and mix.

Line the bottom of the dish with strips of bacon, top with a mixture of marinated meat and minced meat. You can also lay out the bottom of the mold with strips of bacon, spread a layer of minced meat on top of this bacon, then another layer of pieces of bacon, veal, pork, bacon and ham, alternating them, and then again a layer of minced meat, and so on, until the top of the mold. The top layer is strips of bacon.

Make a hole in the middle of the filled mold, place thyme and bay leaf to the right and left of it, cover with a lid and place the mold in a water bath. Keep in a hot oven for at least 1 hour 30 minutes.

This time will vary depending on the form in which the pate is prepared and on the nature of the meat used, so the readiness of the dish is best judged by the juice that appears at the edges of the form. If the pate is ready, this juice will be light and clear.

Remove the pate from the oven, remove the lid and place a plate of the appropriate size on top of the plate, and on this plate a weight of 250 g. Using a press will make the pate firm and uniform as it cools. Without a load, the pate will be loose, and it will be difficult to cut it into pieces, they will crumble.

On the other hand, if the load is too heavy, then some of the fat will leave the pate, and it will not be tasty enough.

To serve the pate, wash the outside of the dish thoroughly and place it on a platter covered with a folded napkin.

Ferdinand Wernert's pate

Dough:

• 500 g flour
• 15 g salt
• 150 g butter
• 1 egg
• about 200 ml of water

Filling:

• 500 g veal (meat from the top of the veal leg)
• 180 g pork fillet
• 800 g fresh bacon
• 250 g raw lean ham
• 20 g spiced salt
• 1 inflorescence of thyme
• 1 bay leaf, finely powdered
• 100 ml brandy
• 2 eggs

For 10 persons
Preparation: 40 minutes
Extract of the test: 12 hours
Baking: 1 hour 15 minutes

Dough. Cook it the day before. After standing for 12 hours, the dough will lose its excess elasticity. It must be made elastic and folded 4 times in an envelope, as when preparing puff pastry.

Veal. Cut 8 narrow, long pieces of 1.5 cm wide by 15 cm long from the veal to be cooked. From the bacon, cut two large pieces 20 cm wide and 30 cm long (or four 15 cm pieces) and 8 narrow slices (the same size as the meat pieces). Cut the ham into pieces of the same size and quantity.

Put the pieces of veal and lard slices in a deep dish, sprinkle with seasoned salt, thyme and finely crushed bay leaf, mix everything so that the meat is saturated with spices, pour with cognac. Leave on until use, stirring occasionally.

Ground meat. Cut the pork fillet into large cubes. Cut the rest of the veal, bacon and ham in the same way. Sprinkle with spiced salt, thyme and bay leaf, then chop finely with a knife or mince. Pound the resulting minced meat in a mortar and mix very well, pouring in the beaten eggs and cognac from the marinade. To make sure there is enough salt, you need to boil a piece of minced meat in a little boiling water and taste it.

Dough. Roll out 3/4 of the dough with a rolling pin. In this case, you should get a rectangle from the dough 35 cm wide and 8 mm thick.

Put the dough on a baking sheet, put a large slice of bacon in the middle of this dough, put a layer of minced meat, a layer of veal, bacon and ham on top, alternating these layers. After the ham, there is a layer of minced meat again, and so on, until filling. All components of the filling must be distributed evenly, but it must be finished with a layer of minced meat, which is covered on top with a second piece of bacon.

Lightly moisten the edges of the dough with a damp cloth or brush. Lift them up and stretch a rectangle of dough over the top slice of bacon on both long sides, so that the edges of the dough meet each other.

Next, brush with a damp brush or napkin over the entire surface of the dough. Place another rectangle from the dough layer on top, which should have exactly the same dimensions. Previously, this top layer of dough is fitted to the bottom layer with a knife along all the edges of the dough. This will allow it to behave properly while baking.

Using the dough tweezers or index and thumb, pinch the edge of the baked dough while holding the tool or fingers at an angle. Brush the surface of the dough with a beaten egg. Decorate the top of the baked dough with cuts. Finally, use the tip of a knife to make two 1 cm diameter holes along the centerline of the already decorated dough and insert a tube of oiled paper into each of them so that steam will escape from the dough.

Place in a hot oven. When the dough has a pleasant hue, protect it from excessive heat by covering it with good quality damp white paper that does not emit an unpleasant odor when heated, because this smell will most likely transfer to the dough.

After about an hour, a small amount of meat juice will be released around both tubes, which gradually hardens and forms meat jelly. This phenomenon can be used to determine the readiness of the test. This testimony is the truest.

This dish can be served hot, warm, or cold. Note that hotter dough is more difficult to cut.

author Paul Bocuse French chef and restaurateur, one of the most famous chefs of the 20th century

Discussion

We tried this recipe! The first time, of course, it did not work out so well, but the second time my mother helped and everything worked out for us, as delicious as possible! And, for the first time, for some reason, the whole roll got loose! But still, it did not affect the taste in any way!

Beautiful photo! Super recipe, I think! It seems to me you can cook it, and you need to try it!

Thank you very much for the recipe

unusually beautiful photo! maybe I will do a heroic act and make a paste according to your recipe, but usually I make it from chicken or lamb liver, which is also delicious and very satisfying

250 g raw lean ham

04/09/2013 01:06:30, Blogoff Sergey

Comment on the article "Pastes from Paul Bocuse. Real French recipes"

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Appetizing sausages and pates Lukyanenko Inna Vladimirovna

Veal pate

Veal pate

Ingredients: 600 g veal, 300 g pork, 100 g bacon, 500 g liver, 1 onion, 1 carrot, 1 parsley root, 4 eggs,? rolls, 1 glass of milk, 3 bay leaves, salt and pepper to taste

Pour veal, pork, vegetables and spices with water, boil until tender and cool. Pour boiling water over the liver and cook for 5 minutes. Soak the loaf in milk, squeeze. Pass all cooked products through a meat grinder 3 times. Beat the eggs in a foam, mix with the paste, pepper, salt, put in a mold, the bottom of which is first laid out with strips of bacon. Should the laid out mass fill? forms. Close the lid tightly and steam for 1 hour. Serve cold.

From the book The Kremlin Diet. Meat and fish dishes the author Vishnevskaya Anna Vladimirovna

From a book of 500 recipes from around the world the author Perederei Natalya

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VEAL ROLLS For 4 servings: 8 thin veal schnitzels, 0.5 bunch of basil, salt, ground black pepper, 200 g grated gouda cheese, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of olive oil, 150 g of beef stock from cubes, 1 package of frozen

From the book Pots with vegetables, fish, meat the author recipes Collection

VEAL ROLLS Serves 4: 4 veal chops, salt, ground black pepper, 125 g mozzarella, 2 cloves of garlic, 5 green olives, 2 tbsp. spoons of capers, 60 g of chopped almonds, 2 tbsp. tablespoons of bread crumbs, 2 tbsp. chopped basil, 1 egg, 2 tbsp. vegetable spoons

From the book Meat and Poultry Dishes by the author

Chicken and veal soup Ingredients: Chicken carcass, veal leg - 1 pc., Water - 3 l, oat or barley groats - 250 g, onion - 1 pc., Parsley root - 1 pc., Carrots - 1 pc., cloves, marjoram, salt, pepper to taste. Cooking method: Onions, carrots and parsley root

From the book Easter table. Cooking like professionals! the author Krivtsova Anastasia Vladimirovna

Diet pâté from poultry (chyve shyl gych pâté) The meat of boiled chickens is freed from bones, passed through a meat grinder twice, milk, butter 5 g is added and mixed, then heated slightly.

From the book Festive table in Russian the author recipes Collection

Veal zrazy 1.5 kg of veal, 4 onions, 300 g of stale white bread without crusts, 1.5 cups of milk, 150 ml of vegetable oil, 2 cups of meat broth, 100 g of tomato puree, salt, pepper. Rinse the veal, cut into thin slices the size of a palm and beat off.

From the book Cooking in the Oven author Kostina Daria

Veal Dishes Veal is used to prepare a variety of dishes and snacks. Veal is used to prepare delicious fried dishes. Boiled veal is also tasty. A specific feature of the culinary processing of veal is that it must be

From the book Appetizing sausages and pates the author Lukyanenko Inna Vladimirovna

Roast veal Rinse the meat, drain with water, free from bones, rub with salt, put on a hot baking sheet (on pieces of bacon), pour hot margarine and fry for an hour, constantly pouring margarine. Dissolve the melted juice with boiling broth, pour in

From the author's book

Veal zrazy Cut the veal into palm-sized pieces and gently beat off. Prepare the minced meat: finely chop the onion and fry it in oil; Soak pieces of stale bread in milk and, squeezing out excess moisture, mix with onions, season with salt, pepper, good

From the author's book

Veal gigot Beat off the meat, stuff with pieces of bacon, carrots, celery, grate with black pepper and fry in fat. When the meat is evenly browned on all sides, add salt and add finely chopped and sautéed carrots, celery and parsley. A saucepan

From the author's book

Veal cutlets 500 g of veal 1 glass of milk? glasses of bread crumbs 125 g white bread 2 tbsp. tablespoons butter 50 g chopped greens Pass the meat through a meat grinder, add to it white bread without a crust soaked in milk and chopped onion,

From the author's book

Veal ear tenderloin Veal tenderloin - 600 g Chili - 140 g Potatoes - 400 g Carrots - 180 g Repa - 180 g Rye suhari (grated) - 40 g Sour cream - 220 g Garlic - 20 g Bay leaves - 2 pcs Allspice peas - 10 pcs Meat broth ml Butter - 100 g Salt 1 h 40 min 102

From the author's book

Veal and rice soup 120 g veal, 400 ml water, 25 g carrots, 10 g onions, 5 g parsley root, 15 g butter or margarine, 25 g rice, salt, 15 g cream, parsley. Cut the meat into pieces , put in a kettle and brown in melted butter or margarine.

From the author's book

Veal roll 1 kg of veal, 200 g of ham, 2 cups of rice, 2 carrots, 1 cup of veal broth, 5 tablespoons of crackers, 4 onions, 100 g of butter, salt and black pepper to taste, dill for decoration. Cut the veal into thin portions

From the author's book

Veal pate with mushrooms Ingredients: 750 g of mushrooms (chanterelles, white, butter), 500 g of veal, 30 g of ham, 2 shallots, a bunch of parsley, a bunch of chives, 2 eggs, 100 g of sour cream, 2 tbsp. l. vegetable oil, lettuce, salt and pepper to taste, 2 cloves of garlic Mushrooms