Pate - originally a dish of French cuisine. The most famous paste in Russia is liver paste, all over the world - from goose liver or foie gras. But there are many recipes for pastes. They can be prepared from mushrooms, eggs, vegetables, fish or poultry and, of course, from meat.
Pick your recipe
You will need
-
- Gordon Ramsay Country Meat Pate
- 200 g of duck meat (breast);
- 200 g of chicken (breast);
- 150 g pork (tenderloin);;
- 2 cloves of garlic;
- 4 sprigs of fresh thyme;
- 3 tablespoons of brandy;
- 2 tablespoons of olive oil;
- 2 tablespoons of butter;
- 250 g of bacon;
- 1 kg of minced pork
- fat content of not more than 15%;
- 150 ml of heavy cream;
- 4 tablespoons of parsley;
- 2 tablespoons of tarragon;
- 1 tablespoon of rosemary.
Instruction manual
1
Cut tendons and fat from duck, chicken and pork. Cut into pieces. Make a marinade of garlic, olive oil, thyme, cognac and pepper. Peel and crush the garlic for the marinade with the wide side of the knife, pressing the base of the palm firmly, but gently. Put the meat in the marinade and mix well. Cover and pickle from 1 hour to 24 hours. Remove the meat from the marinade and chop it into pieces no more than 1.5 - 2 centimeters in length and width.
2
Heat the butter in a large, wide, heavy-bottomed pan. Sauté the slices of meat until golden brown.
3
Take the terrine mold, the rectangular shape for the cupcakes is also suitable. Lubricate it with butter. Put strips of bacon so that they cover the bottom of the form and hang from its edges. This result can be achieved if you put them in two pieces towards each other, with an overlap at the bottom.
4
Put the minced meat in a large bowl and mash with a fork. Add salt, pepper, cream and herbs to it. Take a small piece of minced meat and fry the patty in a pan. Try on salt, pepper, seasoning. Add them if the taste doesn't seem spicy enough to you, or if you don't have enough salt.
5
Take the pickled fried meat and mix in the spicy minced meat. Beat the minced meat by lifting it and “tossing” it into a bowl for airiness. Put the meat mixture in a mold and cover with strips of bacon. Wrap the mold in foil.
6
Preheat the oven to 180 ° C. Place the paste form in a high heat-resistant container with boiling water. Water should reach half the form with minced meat. Bake for 1 hour. Remove from oven and let cool. To give the paste a beautiful shape, press it with something heavy.
7
Before serving, put the pate dish in a pan with boiling water so that the bacon warms up a little and the dish “slips” out of the pan. Serve the pate with fresh bread, lettuce and sliced pears.
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