Poultry pate

Category: Meat dishes
Kitchen: french
Poultry pate

Ingredients

Turkey fillet 300 g
Chicken liver 250 g
Onion 1 PC.
Garlic 2 cloves
Carrot 1 PC.
Dry white wine 1 cup
Butter 40 g
Vegetable oil for frying 2 tbsp. l.
Cream 20% 1 cup
Salt, pepper, ground coriander taste

Cooking method

  • Melt a piece of butter in a small amount of vegetable oil and fry the chopped onion until transparent. Add the grated carrots and, last but not least, the garlic. Saute for 5 minutes, stirring occasionally. Put the sautéed dish in a separate bowl and set aside for a while. In a frying pan, melt the butter again in a small amount of vegetable (the vegetable does not allow the butter to burn) and add the turkey, cut into small pieces. When the meat turns white, put the liver in the pan. Fry until the liver is ready on the outside, but slightly pink on the inside. Return the sautéer to the pan. Pour in wine and add spices. Simmer until the alcohol has completely evaporated, about five minutes. Add cream and simmer until cream is half evaporated. Leave under the lid. When our workpiece has cooled, transfer it to a blender and chop it. Try ready-made pate for salt-pepper-spices. Arrange in jars and be sure to let it brew in the refrigerator for several hours.
  • Poultry pate

Time for preparing:

30 minutes

Note

A recipe for those who, like me, do not really like the liver. It is practically not felt here and only gives a more creamy texture to the pate. Its taste is very meaty. Try it! He prepares to be obscenely simple.

velli
Coffeeberry, Elena, thanks for the pate recipe! I have a question: can this recipe be used to cook pate without turkey meat, with only one liver? : girl-q: I can't stand a turkey, but I often cook chicken liver (y) I've tried many recipes for making pate, but none of it! I will try your recipe too, I think I will like it.
Coffeeberry
velli, Yes of course. It is possible only with a liver, and any. And you can also add any poultry meat - duck, chicken, whatever you like.
I just indicated in the ingredients exactly what I cooked and photographed today. And so I tried it with cognac, instead of wine and increased the amount of carrots for sweetness - it always turned out very tasty.
velli
Elena, Thanks for the advice! I'll try to add chicken breast, perhaps. I will add more carrots, I really like the sweetish taste.
Corsica
Coffeeberry, Elena, thanks for the recipe! Excellent consistency of pâté recipe bookmarks. If you believe the color rendition in the photo, were you using a light turkey fillet in the preparation?
Rituslya
I also liked your pate very much.
Elena, Thank you!
I'll try to cook it today.
A couple of questions:
1. A cup is about how many ml?
2. Is it possible to do without alcohol at all? Or is it still necessary for a piquant taste? This I mean, do I urgently need to run to the store for wine?
Coffeeberry
Girls, thanks!
Quote: Corsica
If you believe the color rendition in the photo, were you using a light turkey fillet in the preparation?
Yes, breast. The color of the carrot also depends on the cream. If there are few carrots, and the cream is replaced with more butter, then the pate will turn out to be more gray.
Quote: Rituslya
A cup is about how many ml?
Measuring cup 240 ml, but you can measure the wine with a regular glass, it will evaporate.
Quote: Rituslya
Is it possible to do without alcohol at all? Or is it still necessary for a piquant taste?
You can, but with wine it tastes much better. When there are so few ingredients, everyone is palpable. But the pate will turn out in any case, just the taste will be a little easier.
aprelinka
autumn is coming .... the pates are gone! it seemed to me delicious, I really want to cook, saved to bookmarks
Kalyusya
And I take it! As soon as I get to the store, I'll buy everything.
Coffeeberry
aprelinka, Kalyusya, it's really tasty And, what is most important for me, it is elementary to prepare.
kavmins
thanks for the recipe) I will definitely try, I have never made pate with wine
eta-007
Lenusik, honey! What a wonderful recipe! I will definitely do it, otherwise mine do not want to eat liver pate. I'm putting on tartlets!

And what a wonderful "dostochka"

!
Coffeeberry
kavmins, very tasty with wine, especially with a fragrant Muscat type.
eta-007, so they prescribed a liver for me, but I don't like it at all. But this pate flies away in 2 days only in this way, and there, at the exit, a large 0.76 liter can is obtained. The most important thing is to keep it in the refrigerator overnight, not to eat it right away. It tastes 2-3 days better when ripe.

Tablet, yes-ah-a In PM I am writing to you now where I took and how much

TATbRHA
Prepared, delicious! Coffeeberry, Thank you!
Didn't see here
Quote: Coffeeberry
obscenely simple
... First, sauté one, stirring occasionally. Postpone. Then simmer - stirring, of course. Return the first. Pour over once - stir. Pour in two - stir. Otherwise it may burn. And in general it is necessary to control: has everything evaporated? Has half of it evaporated? .. "It is obscenely simple" - cut it, folded it, turned it on - it was prepared by itself, just walk with a blender!
Kalyusya
And I made it delicious, yeah. I put it in containers, part of it for food immediately, part of it froze.

There is no wine in the house, I diluted a little martini with water + added a spoonful of cognac. Edible, what ...
Coffeeberry
TATbRHA, it takes me 20-30 minutes effortlessly for everything. Nothing will burn there, initially the butter is melted in vegetable oil, this protects. I just explained what it is for.
Quote: TATbRHA
First, sauté one, stirring occasionally. Postpone. Then simmer - stirring, of course. Return the first. Pour over once - stir. Pour in two - stir. Otherwise it may burn. And in general it is necessary to control: has everything evaporated? Has half evaporated? ..
In general, stirring is indicated only once, in the proposal for sautéing. But no one forbids you to interfere with everything continuously, all 30 minutes. Bad mood today? Is this my recipe? Well, try another one, there are a lot of recipes with baking, generally dissimilar, one will definitely suit you.
Kalyusya, yes, it is well stored in jars in the refrigerator without freezing, only it becomes tastier after a few days.
TATbRHA
Kalyusya, I also (different!) once made pate with cognac - remarkably tasty! There was such an idea with this, but then I added homemade apricot wine. To be honest, it is not quite white, but fragrant and certainly dry. Fitted in well.

Coffeeberry, the mood is good, also because of your delicious pate! Thank you again. I was just sincerely trying to understand "indecency" ...
Kalyusya
Quote: Coffeeberry
it is stored well in jars in the refrigerator without freezing
I believe. But eaters in the house .... you need to look, so reinsured, it will be safer.
Quote: TATbRHA
I once made pate with cognac - remarkably tasty!
karenn
I made a pate according to this recipe. Our family didn't like it.
In the process of cooking, we tried liver with turkey, not ground and milled. And here is the riddle. Not ground meat tastes better. I will cook like that, but not grind.
Thank you.
Yarik
Coffeeberry, Elena! We loved the pate! Thanks for the recipe!
Prus - 2
Great recipe! I took it to the bookmarks - I'll do it tomorrow!
Prus - 2
Did it, put it in the refrigerator until tomorrow. I also cut champignons on a Kenwood cubic cutter 1x1 cm, fried them in butter and stuffed them into the finished pate. I'll bring a photo tomorrow.

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