Slow-cooked beetroot pâté Kitfort KT 2010

Slow-cooked beetroot pâté Kitfort KT 2010

Category: Cold meals and snacks

Ingredients
Baked beets, small	4-5 pcs
Onions, onions, small	3 pcs
Vegetable oil	4 tbsp. l.
Roasted seeds, not salted	100 g
Sweet paprika, ground	taste
Black pepper, ground (optional)	taste
Feta, or feta cheese	200 g
Honey	2-3 tsp
Lemon juice, freshly squeezed	4 tbsp, l,
Salt if needed

Cooking method

• To bake beets in a slow cooker, you need to wash them, wipe them, wrap each one separately in foil and put it in a bowl, placing the larger one in the bottom row, closer to the back and side walls, and the smaller one in the center and the top row. Cooking in MAX mode for 4.5-5 hours, checking for readiness with a fork
• The most delicious and fragrant one turned out to be the one that lay on the bottom and was slightly hot.
• BEET BAKED PATE IN KITFORT KT 2010
• COMPOSITION OF PRODUCTS:
• Baked beets - 5 pieces., Small,
• Onions -3 pcs., Small,
• Vegetable oil - 4 tbsp. l.,
• Paprika red, sweet, ground - to taste,
• Roasted seeds, not salted - 1 pack (100g),
• Cheese, or feta -200 g,
• Honey - 2-3 tsp.,
• Lemon juice - 4 tbsp. l.
• Salt if needed
• HOW TO COOK:
• 1. The taste of roasted seeds dominates in this pate, so you need to take the best seeds with a pleasant, clean smell and taste and peel them yourself.
• 2. Finely chop the onion, fry in vegetable oil until the desired color and flavor. 1 minute before finishing, add paprika to reveal its taste. Remove from heat.
• 3. Peel the baked beets, cut into pieces.
• 4. Place all ingredients in a food processor and beat until a paste is obtained. Salt if needed

The dish is designed for

4 servings

Time for preparing:

4-5 hours

Cooking program:

MAX

Note

I looked at the recipe for the pate on the website of the cook. RU.

I bake a lot of beets at once, this time just 17 pieces. I clean and freeze the excess, then I take it out and put it in the borscht, or in the vinaigrette-salad-pate.

[brendabaker]

brendabaker, Oksana, what a fine fellow you are! This is how it handles slowness! I will also try to bake and freeze beets!

[Rada-dms]

Rada-dms,
I love to slow down

Oksana, I didn't think of it before baking! Thank you! Harvesting baked beets is a dream!

[Tosha]

Tosha,
I saw on YouTube how potatoes are baked in foil, and why are beets worse than potatoes? And baked eggplant is generally a dream. I just didn't like the onions, the taste is watery and sharp, not sweet

Do I understand correctly that this is done without water?

[Vesta]

Vesta,
Without water, everything is correct, just like potatoes in foil in a slow cooker

[brendabaker]

brendabaker, thank you so much for the idea to bake the beets in a slow lane. Now that's the only thing I do. And no scary pots and steam in the whole kitchen.

[Myrrh]

Myrrh,
Myrrh, good luck, I still bake vegetables for eggplant caviar in Odessa.
It is in the recipes

Oksana! how i missed the recipe! Well this is a practically dietary dream, less oil in the onion and go !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! and the most important thing for me is that without garlic. It is, of course, created for beets, but in the morning to go to work, and I really want to make a sandwich for coffee

[aprelinka]

aprelinka,
Yeah, I liked him very much too

[Oksana]

Oksana, but is it possible to bake without foil? No such experience? And that is not enough of it, but I wanted to put it in the night.

[M @ rtochka, I also want to know how to replace the foil ..?]

M @ rtochka, I also want to know how to replace the foil ..?

Is it possible to bake without foil?

Dash, well, potatoes are baked without foil. Why not try the beets.
For starters, do it during the day, under supervision, and see how it will look. It seems to me that I baked something without foil, but I can no longer remember. Sklyaroz ..

So, I put it like this: a sheet of foil on the bottom, beets on it, and covered it with this sheet. The second row is potatoes.And there is a sheet on top of it too. I crushed the lid

potatoes are baked without foil

Yes, yes, yes, but you never know
Suddenly some nuances. Why then even foil
I will report back in the morning)

Why then even foil

Who knows her
Maybe something better baked ..
I found it ..
Foil is an indispensable thing in the kitchen, because food cooked in it has a special taste and aroma, is tender, juicy and retains all the nutrients, vitamins, minerals and trace elements that are destroyed during the usual heat treatment of food.

In foil, you can fry, stew, bake meat, fish, poultry, feta cheese and vegetables, reheat porridge and sandwiches, while adding a minimum of oil. The foil does not oxidize, retains heat well and allows you to create an imitation of a Russian stove right in a city apartment. Meat and fish take on the flavor of stews, while vegetables appear to be baked in ash. It can be baked in foil without oil, so dishes prepared in this way are considered low-calorie and suitable for those who are on a diet. In field conditions (in the country or at a picnic), foil can replace plates - unrolled food, ate it and threw it away, you don't even need to wash it!

All products should be carefully wrapped in foil - this is required to maintain the softness of the product, since meat, fish or vegetables are too dry due to leaked juice.
Make sure that the foil does not squeeze the pieces of food too much, otherwise they will not bake well.
If the meat is cooked in a piece, it is usually not salted, and if minced meat is wrapped in foil, then you need to add salt and spices, lightly roll the cutlet in flour, which removes excess salt.
Foil-wrapped beef tastes better if marinated beforehand.
The bird is never salted, and spices can be spared, while avoiding fragrant herbs, which, being in the foil, impair the taste of the dish.
It is better to salt the fish generously and certainly with coarse salt, not sparing bay leaves and onions. When wrapping fish pieces in foil, cover the seams with a second layer so that the juice does not stand out.
Vegetables are not salted or peppery - all this can be done after they are cooked.
With a good oven with a temperature of more than 400 degrees, the cooking process in foil takes 15-30 minutes. If the oven does not heat up above this temperature, it will take a little longer. Cooking time for meat (1 kg) - 60-75 minutes, fish (1 kg) - 20-30 minutes, chicken - 40 minutes, duck - 45 - 60 minutes, potatoes - 20 minutes, feta cheese - 7 minutes.
The meat is done when the folds of the foil darken and the characteristic aroma of the finished dish appears.
You can check the readiness of the potatoes with a sharp knife or wooden stick, and the puncture will not affect the cooking speed.
Poultry, fish and feta cheese are considered ready if the foil is inflated.
Do not cook fruits in this way, as in this case they completely lose their taste and aroma. The secret to making delicious fruits is not being completely wrapped in foil.
A great way to revive dried bread is to sprinkle it with water, wrap it in foil, and put it in the oven for a few minutes.
Foil can be used to cover biscuits and pies so that they do not burn on top, but brown underneath. Many housewives wrap food and ready-made meals in foil, and then store them in the refrigerator - so they stay fresh for a long time and do not lose vitamins in the light. Storing tea, coffee and spices in foil allows you to preserve their aroma for a long time. Aluminum foil is a real magic wand for housewives for all occasions!

[M @ rtochka]

M @ rtochka,
Daria, I did not bake without foil, because according to experience, at least one beet will let the juice out, or it will have an unpleasant smell,
Well, all the same, the foil will protect the root crop that will press against the wall from burning and a thick, hard crust.

[Oksana]

Realized this is more of a precaution
Everything was baked perfectly at night! So, I will probably do with large sheets of foil, wrapping the whole row of the bottom one.
AND, Oksana, I also thank you for the recipe itself!
I was not going to make this pate, but I decided something unexpectedly, so by sight and from what it was: I fried half of the onion, pumpkin seeds + white flax, paprika, its own dried seasoning (garlic, tomatoes, salt), lemon juice and a slice spicy cheese
Without blender, grated beets, seeds on top.
And I kept everything for lunch in one person
Claaaaassno! And it tastes good !!
brendabaker,

Realized this is more of a precaution

Yeah, I still want to adjust the baking bag, but every time I remember the bag when all the beets are already packed in foil.
We also adore pate, it turns out deliciously.

I came with a huge thank you
In one fell swoop today, baked potatoes, carrots, and eggs for the salad in a Kenwood slow-cooker. I baked for about 4 hours, Everyone got ready with a bang! And it smells so delicious, baked
A piece of foil was laid on the bottom, then a carrot-potato, a layer of foil and eggs on it. I closed the lid and voila, got baked vegetables and boiled eggs.

[larissa]

larissa,
Cool, I'll do it too in Russell Hobbs, since Kenwood did great