Meat Pate - A Step By Step Recipe With A Photo

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Meat Pate - A Step By Step Recipe With A Photo
Meat Pate - A Step By Step Recipe With A Photo

Video: Meat Pate - A Step By Step Recipe With A Photo

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Cooking description:

Today I want to share my favorite recipe for veal pate, so see how to cook it. Except for the time spent on cooking the meat, the process is very quick: twist the finished meat with fried vegetables and butter, spices to taste and you're done! Store ready-made pate in the refrigerator, in a glass jar with a lid. It goes well on toast, crackers, breakfast or snack. You can make such a paste from any type of meat, but not fatty. Adjust the cooking time yourself, experiment with spices. I add a couple of pinches of nutmeg to the finished pate. Try it!

Appointment: For breakfast / For dinner / For children / For breakfast / For dinner / For an afternoon snack / Buffet

Main Ingredient: Meat / Veal

Dish: Appetizers / Pates

Geography of cuisine: Russian cuisine

Diet: PP recipes

Ingredients:

  • Boiled veal - 300 Grams
  • Onion - 1 Piece
  • Carrots - 0.5 Pieces
  • Garlic - 1 Clove (optional)
  • Butter - 80 Grams
  • Meat broth - 30-50 Milliliters
  • Vegetable oil - 1 tbsp. the spoon
  • Salt, pepper - To taste
  • Nutmeg - 1 Pinch

Servings: 1

How to cook "Meat pâté"

Meat pâté - photo step 1
Meat pâté - photo step 1

1. Prepare food, take more piece of meat, taking into account the fact that it will boil down a little. Place it in boiling water and simmer for 2 hours on a low boil. 10 minutes before the end of cooking, salt the broth to taste. The meat should be soft and completely cooked, if necessary, cook longer. But young veal will be ready in 2 hours. Leave the butter on the table, you will need it later and should be soft.

Meat pâté - photo step 2
Meat pâté - photo step 2

2. Chop the onion and carrots and fry until tender on a spoonful of vegetable oil.

Meat pate - photo step 3
Meat pate - photo step 3

3. Let the vegetables cool slightly.

Meat pâté - photo step 4
Meat pâté - photo step 4

4. Cool the finished meat a little, cut into small pieces, remove veins and films.

Meat pate - photo step 5
Meat pate - photo step 5

5. Pass the meat with vegetables and oil three times through a fine sieve in a meat grinder or use a chopper.

Meat pate - photo step 6
Meat pate - photo step 6

6. Add broth, stir well. The consistency of the meat paste should be firm, but so that it spreads easily on bread, keeps its shape and does not blur. Season with salt and pepper to taste.

Meat pate - photo step 7
Meat pate - photo step 7

7. The meat pâté is ready.

Meat pate - photo step 8
Meat pate - photo step 8

8. Put in the refrigerator for an hour or two. You need to store the pate in a tightly closed glass container.

Meat pâté - photo step 9
Meat pâté - photo step 9

9. Bon appetit!

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