Turkey pate with liver and plums

Category: Meat dishes
Turkey pate with liver and plums

Ingredients

turkey pulp 400 g
pork pulp 300 g
chicken liver 100 g
pitted plums 160 g
chicken eggs 2 pcs
dessert wine 2 tbsp. l
cognac 2 tbsp. l
spices (I have cinnamon, white pepper) taste
salt pepper taste

Cooking method

  • Festive pâté prepared in portioned tins will be a great addition to appetizer dishes.
  • Turkey pate with liver and plums Prepare the marinade: Combine cognac, wine, salt, pepper and spices.
  • Cut the flesh of the turkey and pork into small cubes, put them in the marinade and leave for 6 hours (you can use an accelerated version, but it is advisable to withstand the time).
  • Turkey pate with liver and plums Cut the plums into small cubes.
  • Turkey pate with liver and plums I have pickled plums and cinnamon with white pepper added.
  • Pass the pickled pieces of meat together with the liver and onions through a meat grinder. Add eggs, a little marinade, spices to taste and mix.
  • Turkey pate with liver and plums
  • Put minced meat and plums cut into small slices in greased portion molds (I have added my pickled ones to fresh plums).
  • Turkey pate with liver and plums
  • We send it to the oven, heated to 180 * C for 30 - 40 minutes.
  • Turkey pate with liver and plums
  • Serve warm or chilled, garnish with plum slices or drizzle with soy sauce.
  • Turkey pate with liver and plums
  • Can be garnished with pickled red onion slices.
  • Turkey pate with liver and plums
  • Delicate and delicious pate with a pleasant aroma. Plums add a bright nuance to the taste of the pate. Bon Appetit!
  • Turkey pate with liver and plums
  • Happy New Year!

The dish is designed for

2 hours + pickling

Time for preparing:

2 hours + pickling

Cooking program:

oven

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