Chicken pate with spinach

Category: Cold meals and snacks
Chicken pate with spinach

Ingredients

chicken fillet 700 g
Chicken liver 300 g
Spinach 150 g
Chicken egg 1 PC
Cream 10% 150 g
Spices for BIOWIN pate 5 g
salt 2 g

Cooking method

  • I love homemade pates, they are delicious for breakfast and for a snack.
  • Chicken pate with spinach
  • Cooking minced meat, chicken fillet and liver, twist add cream, egg, spices and salt to the minced meat.
  • Chicken pate with spinach
  • Chop the spinach and add to the minced meat
  • Chicken pate with spinach Chicken pate with spinach
  • We form everything into a ham maker with a bag, cook for 2.5 hours, 75-80 gr. Then cool and put on overnight.
  • Chicken pate with spinach


MariS
Oh, another pâté today!
I have not tried this one yet - with spinach. Interesting how!
Thank you, I must try.
Yulek
MariSThank you!
Rada-dms
I have long wanted to make a pate in a ham maker - now there is an interesting recipe! I'll do it as I get the liver. Thank you!
Olga VB
Yul, why did so much jelly leave?
Did you knead the minced meat to white threads before placing it in the flask?
Did you cook it right away or put it in the refrigerator beforehand? What time is it?
After cooking, did it cool naturally or in cold water?
Yulek
Olga VBYou know, I forgot to write the fillet pre-marinated for about 2 hours in spices. And this jelly apparently came out of juice from meat and liver. Minced meat was twisted in a meat grinder, it was coarsely ground. Cooked immediately, cooled in water, then overnight in the refrigerator.
Piano
but according to the instructions, do not you need to drain the broth? or is it just in teskom?
Yulek
PianoDo you know I have BIOWIN, THIS HAMMER IS A DIFFERENT SYSTEM
Kara
If I'm not mistaken, biovin ham, teskoma or canning can is just a form. After all, it does not perform any functions, only molding and press. And the manufacturing technology is just universal. Knead the meat to the threads (the looseness of the finished product shows that this phase was neglected), ferment in the refrigerator for at least a day, heat treatment, drain the separated broth, subject to crisis cooling (cool it sharply) and "finish off" in the refrigerator for at least 8 hours. Can, Yulek, do you have any specially experimental biovine that performs some other functions?
Yulek
Kara, No, nothing special like all ham makers. Feature only in the recipe!

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