Meat pate

We think that meat pate can be safely called one of the most popular food products for residents of our latitudes. Moreover, the product is distinguished by its availability and ease of preparation. Most domestic housewives know at least one proven recipe for pate, and as a rule, this is a meat variety of the dish. Most often, cattle meat, as well as poultry and other animals are used to make pates.

Meat pate can be made on the basis of pork, beef, chicken mince. Meat pate made of rabbit meat is considered a real masterpiece of world cooking. It is believed that inexpensive meat can be used for pate. This statement is only partly true, because for the manufacture of a dish, meat is finely chopped or twisted into minced meat. However, the taste, aroma and consistency of the meat pate depends only on the quality of the original ingredients.

As a rule, in addition to meat, liver is added to the meat pate, as well as lard or fat in order to give the finished culinary product a more delicate consistency and rich taste. Meat pate can be easily found on the counter of most domestic grocery stores. True, the store meat pate cannot boast of a special pate taste and consistency.

Unfortunately, in the process of manufacturing modern food products, including meat pate, it is not the quality of the final culinary product that is important, but the reduction in production costs. For this reason, any meat pate purchased in the store will contain low quality ingredients, as well as a whole set of food additives, preservatives and taste stabilizers. If you really want to please yourself and your loved ones with a delicious meat dish, make pate at home.

In order to make meat pate, you will need the following ingredients: 200 grams of meat, brisket and veal liver, carrots, parsley greens, parsnips, celery, onions, garlic, apple, lemon, bread crumb, butter, table mustard, as well as spices and spices. First, the meat is cut into small pieces and simmered with vegetables and herbs.

Then produced meat mixture is passed twice through meat grinder or food processor. The liver is washed, baked in the oven and then ground through a sieve. Minced meat is mixed with liver, bread crumb, mustard, spices and spices are added thoroughly ground in butter. The obtained mass is placed in a mould and baked in an oven. You can add red wine to the meat pate for taste. As a rule, meat pate is served to the table in the form of a snack.