Foie Gras Pate (Written by Uncle Sam)

I took a photo, I can't insert it from a smartphone, and the computer does not work yet, so it will be later.
My husband liked the pate, but it is salty for me, next time I will not add salt at all. Made with sausage cheese, you can see there is a lot of salt.
The proportions for meat are not the same as in the recipe, I have 800g chicken breast, chicken. liver-900gr.
So everything worked out great in the Teflon mold.
I bring the author of the recipe +

Girls, tell the ignoramus, do you need to peel the sausage cheese from the brown crust, which it is covered with? Before, I cut everything off, but today I thought, what if all the smoked smell is in it? Or is it a protective crust made of wax or paraffin? (only do not throw with slippers)

[izumka]

izumka, I didn't cut anything. I threw it into the grinder, threw it into the pate. I have a smoked pigtail.

[Oksanochka]

Oksanochka, today I will not cut anything either, I will try to vzhiknut everything with a crust.

If the cheese is sausage, you can still cut it off, why current? We eat this crust, well, I eat. And then you read about the quality of food, and it began ....... it's harmful to eat, it's harmful to live. Therefore, I bought a pigtail, well, like it is of better quality, of course, all this is controversial. Well, it's not realistic to crop there. There are also round smoked balls and noodles, and all sorts of different things. A pigtail cost 70 hazel grouses, and the weight is what you need and the quality seems to be better than sausage. This is my opinion, I could be wrong!

And here I found a sausage according to Gost made and with natural smoking (as it is written, at least). So I didn't cut it. Paste is already being baked. Paaahnet !!!

[izumka]

izumka, comes across delicious sausage cheese itself ate. Will you show the photo?

Done!

[izumka]

izumka, offset!

[Irina]

Irina,

Lyapota and krakozyabry succeeded !!! ! I bought everything for the pate today.

[Oksana]

Oksana, Now you have a report

I promised, I am reporting. Krakozyabry is getting more and more beautiful! She wanted one white, very pretty. I baked it a little differently, excuse me, I thought: there was a raw egg and a stretch of cream. So I put it in a cold oven, the temperature is 150 minutes 20. The oven was heated on low heat and it took about 20 minutes to get the temperature. The result is a very delicate pate. And put 1 onion until they noticed, smoked cheese masks it well. I am very pleased with the result.

[Loksa]

Loksa, Oksana, the pate is beautiful. I took a little for breakfast.

Thanks to the author for the recipe! True, I had to change something, given the addictions of loved ones. The first time I did it with duck liver and turkey breast, since duck liver is fatter than chicken. And I replaced the sausage cheese with melted mozzarella for pizza. Then cream, eggs - according to the recipe. Delicious, very tender. Much tastier than foie gras ..
But, the second time I already did it with chicken liver and breast, and after stewing, I whipped it only with cream, I decided to remove the eggs .. I did not add granulated sugar at all ..
And after the oven he calmly left the mold, the first time I did it in glass, and then I decided to try it in the mold .. Here is a cut, not very dense, since there are no eggs, but tasty and very tender. I also added juniper berries. So that you can safely bake without eggs. We reduce the calorie content, I also removed the sour cream
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/2797789f324e4d1d9b12f57466228534]

[Jouravl]

Jouravl, Nadezhda, looks very gentle. The second time I reduced the number of eggs, I forgot about sugar altogether, but I added sausage cheese and soft sirtaki cheese (it says on the box for Greek salad), for me it turned out a little salty. It was necessary to reduce the salt.

[Loksa]

I threw it into the grinder, threw it into the pate.

Loksa, Oksana, and what kind of chopper do you have ??? Brand, model???

[Jouravl]

Jouravl, Nadezhda, which one is tastier?

[Kirks]

Kirks, Natasha,: a-kiss: with duck liver, it is richer, darker in color, more high-calorie. There were also eggs, you can't eat much .. too heavy for us. And the second option, it is softer, I also put half of the recipe cream. We liked the second option more, it is lighter, more airy!

[Jouravl]

Jouravl, thanks, I did it too, but with chicken, I liked it. A successful recipe, although I haven't tried real foie gras, I can't compare

[Kirks]

Kirks, do not be discouraged not to try. I didn't like it, my friend also decided to show off for the New Year and bought a small jar in an expensive store. She stood, mom, do not worry, in a ceramic pot. In short, we couldn’t eat it, I didn’t even allow the dog to give it, it’s very fatty ... And if you still read how ducks are raised for this, it won’t get into the mouth at all ...

[Umka19]

Umka19, Lyudochka, we are on you, seem long ago? or not? Vzhiknula bamiks in such a thing for chocolate, cheese, seasonings; blender with them! Need a photo? the grinder is his name, I think I'm doing the powder in it!

[izumka]

izumkahow beautiful it turned out! We discussed smoked crust on the last page! I went to the market and bought a smoked cheese, some fashionable one, the crust of it flakes girls, it flakes on paper, and what to do with this? to taste, too, like paper, I'll try to take pictures! I had to not show off and buy a pigtail and circles

And if you still read

And if you still look.)) Write you a lot of things.
Bardo fought, fought, did not achieve a ban, but the conditions have now changed. Nobody hangs up poor ducks and geese in a bag and does not force-feed them. Only they don't let them graze, they keep them in a pen (for some reason, no one is horrified when we have something like that in our poultry farms without walking). They are fed with corn and walnuts, hence the price of the final product. Carcasses are also considered a delicacy, like fat (it goes to confit, which is poured into the legs).
A friend said that foie gras has a lot of omega fatty acids, like cod liver.

To me, when served correctly, it does not seem excessively greasy. Served with dried baguette, brioche, onion confit, stewed apples, sweet (not semi-sweet, but sweet) wine. In general, it goes well with a sweet taste.
You can freeze it slightly right in the jar, then use a can opener to cut out the top and bottom from both sides and push the cylinder onto a plate, cut into circles (I'm talking about the factory packaging). And in pots they usually bake large pieces and whole liver, ate only once. There it is simply spread with a knife, like a paste.

Dreaming of a foie gras baking tray by emile henri. But his price is ...: doctor: Sometimes I see a suitable goose liver on the market (I have not yet met a duck of the required size). So it pulls to cook.
And yes. This dish is not for every day, even made from pieces, a jar costs 11-20 euros.

Sorry that there are a lot of letters. I can briefly, by self-citation.

Guys, that's where this recipe for "latte art pate" comes from.))) I made it, delicious, of course, but never foie gras. These are different things, each is good in its own way.
Sorry if something is wrong.

And I make this pate latte in a silicone mold, it flies off very well. Serve on the table, which of the guests has not seen, at the first moment they decide that this is a Zebra cake. Such a normal pate, everyone praises.

[Elena]

Elena, have a special baking tray? I'm baking in Emily's regular pie pot! And there probably is still a cover to look at!

[Loksa]

Loksa,
Yes, there is a lid, a loaf and a thermometer + a book with recipes (not necessary, but a nice bonus). Our prices have been so high on this company that I really think about baking in ordinary ceramics. But damn it, you want to tell me that I don't need it!
But then you need to bake in a water bath (form on a deep baking sheet, water into it). Emil's walls are thicker, you can do without water.

You can also make terrines and pate (pates), not only foie gras. Eh. Where to go, kitchen stuff or cooking utensils? Where can you discuss?

[Elena]

ElenaI think any ceramics will do! You definitely don't need Emily, I boiled a flat plate from this shape, it was frustrating for them! Price tag hanger! Look in the gazebo Lena shows pottery, firing temperature 950 degrees! I think it's no worse! Remember our old clay plates, Soviet coffee-pink or white - we put them in the oven and nothing. Again, no one canceled the glass forms: you can see everything, the price tag is humane, pick up a square tray or a rectangular tray - 2 pieces and it will be top-bottom! Everything is gone, gone!

[Oksanochka]

we are on you, it seems long ago

Oksanochka, he is so ... every day is a holiday !!!
Thank you dear for your reply and reminder !!!

[Elenka]

Elenka, Mur_myau, you can be read / listened to as a song ...

[Loksa]

Loksa,
Dachshund, in more detail, what kind of gazebo?
I'll go there for exploration.

I boiled a flat plate from this form, it was frustrating

I represent! Given their prices, a golden plate, I guess.

Umka19,
I'm on a diet, I want everything, different and a lot. Paste, for example.)))

[Lena]

I'm on a diet

Lenawhat diet ??? Okstis, you are a BUILDER anyway !!!

[PASIBKI !!!!!]

Thank you very much for the recipe, I made it in Shtebe (the liver was beef, cheese - * Russian *, the proportions were conditionally observed), - I threw everything in the cartoon for 98 * for 5 minutes, as soon as liquid appeared on the bottom, closed the lid and exposed * meat * -10 minutes, well, and then after the blender, as ordered - in the oven ... I undertake to repeat exactly according to the recipe. : girl-yes: It turned out very tasty (half a pot of one has already been tasted, without waiting for the night in the refrigerator). I'll go take the plus sign, one more time- PASIBKI !!!!!

Good morning to all! I also brought my big thanks for such a successful recipe. It will definitely take its place in my culinary notebooks. I used to do it according to a different recipe, it took much longer. And the taste is much softer, softer, although for the holidays the guests always asked me to cook my pate, now I think I'm sure they will ask you to make exactly THIS pate.
It is a pity that I discovered the recipe late. During the New Year's holidays, a lot of geese were eaten, that would have been cooked earlier, and so the liver was corny stewed in cream and that's it. Now then I will not allow such an oversight.
I did everything according to the recipe: both in composition and in quantity. I didn't add cognac, I just forgot, although I poured two tablespoons into the glass. It was necessary that the good would not be wasted by the spouse. From the indicated number of ingredients, I got four full cream bowls and one bowl completely to this day. A bowl with a volume of 370 gr.
He filled the bowl almost to the top, so when baking, not much splashed out over the edge, after cooling the pate settled by about a centimeter.
Stewed in a slow cooker, casserole in the oven, cooled on a cold veranda. The first portion was tried in an hour, the rest was left overnight. In the morning, the pate did not thicken much and began to cut well into thin slices. Thanks again for such a successful recipe.
Here is a photo

I cooked it
I ate only a spoon and tried it.
When I was cooking, there was a thought in my head - it’s the two of us who never do it.
How wrong I was
I got ready very quickly, and completely clean
Thanks for the recipe!

Lightly toasted when baked Miss

here are my bowls

Great recipe! Delicious! Thank you.

[Uncle Sam]

Thank you Uncle Sam and Elena Bo for the recipe for a delicious pâté!

I made it without smoked cheese, add cream until sour cream consistency (last time no more than 50 ml).
I like it very much, next time I will try with turkey liver!
Thank you!!!

Girls, and no one tried to freeze this pate ??? How does he then behave ???

[Ludmila]

Ludmila, Umka19, I'm freezing! After defrosting, everything is fine.

[Elena]

Elena, yudinel, for answer!!!

Once again I cooked a paste, but sautéed only onions with carrots, and the chicken breast and liver in equal proportions, passed through a meat grinder raw at 900g each, added cooled onions with carrots and the rest according to the recipe. Whipped with a submerged foot. Then baked in the oven for 20 minutes. at 170g and 40min at 140g.
My men liked this pate more, they said that it is juicier and there are grains, they like it more.
I like the mass to be homogeneous, but it tasted juicier. Next time I will whisk in a blender bowl.
I cook a lot at once, it turned out 3.5 kg.After cooling down, I cut and wrap in plastic wrap, then in a bag and vacuum, a couple of pieces in a plastic container and freeze.
The grandson will turn 6 in May, he is so fond of pate, he thinks that we always have it in the refrigerator. So I do it with a margin.


I specially showed it on the bread so that the structure of the pate was visible.

Thank you!!!! Tasty - no strength! I didn't even expect that a masterpiece would turn out from a simple turkey liver and smoked chicken breast !! I will cook many, many times !!! Thank you!!!!

[Elena Bo]

Elena Bo, Uncle Sam, THANKS for the recipe for the pate, I made it. Well, sooo tender and tasty. I stewed it in a multicooker, chopped it with a submersible blender, and baked it in an airfryer. Everyone liked it very much) the recipe is definitely bookmarked, I will cook more than once

Friends! Please tell me, is it better to freeze the pate at what stage? Ready-made or semi-finished product?

[IRINA]

IRINA, I have frozen ready.
After defrosting as freshly baked.
Whenever I cook this pate, I freeze half of it.

[Taia]

Taia, Taichka, thank you for responding so quickly!
After defrosting it in the oven, do you heat it up?

[IRINA]

IRINAI guess just defrost. We eat it cooled down.

After defrosting it in the oven, do you heat it up?

I put it out of the freezer just on the shelf in the refrigerator. He quickly departs, as the pate is fat and does not freeze strongly.
I don't heat the pate, so I cut it off and eat it.

Added Saturday 22 Oct 2016 11:39 am

I guess just defrost. We eat it cooled down.

Well, yes girls, I'm stupid something!
We eat from the refrigerator)
Thank you!!!

[Tatyana]

Tatyana,

[Anna73]

Anna73, or about smoked breast in more detail. Pate is always in our house, from beef liver, frying, butter, nutmeg.

I want to try this recipe, the cheese will be moldy, but I want a smoked flavor (there will definitely not be liquid smoke).

Smoked breast, straight into a blender? Or stew with the liver?