Pate is originally a French dish. The most famous pate in Russia is liver pate, all over the world - from goose liver or foie gras. But there are many recipes for pate. They can also be prepared from mushrooms, eggs, vegetables, fish or poultry and, of course, from meat.
It is necessary
-
- Country Style Meat Pâté by Gordon Ramsay
- 200 g of duck meat (breast);
- 200 g chicken (breast);
- 150 g pork (tenderloin);;
- 2 cloves of garlic;
- 4 sprigs of fresh thyme;
- 3 tablespoons of brandy;
- 2 tablespoons olive oil
- 2 tablespoons of butter;
- 250 g bacon;
- 1 kg minced pork
- fat content no more than 15%;
- 150 ml heavy cream;
- 4 tablespoons of parsley;
- 2 tablespoons tarragon;
- 1 tablespoon rosemary
Instructions
Step 1
Cut off the tendons and fat from duck, chicken, and pork. Cut into pieces. Make a marinade with garlic, olive oil, thyme, brandy, and pepper. Peel and crush the garlic for the marinade with the wide side of a knife, pressing firmly but gently with the base of your hand. Place the meat in the marinade and mix well. Cover and marinate for 1 hour to 24 hours. Remove the meat from the marinade and chop it into pieces no more than 1.5-2 centimeters long and wide.
Step 2
Heat the butter in a large, wide, heavy-bottomed skillet. Fry the pieces of meat until golden brown.
Step 3
Use a terrine pan, and a rectangular cupcake pan will work as well. Lubricate it with butter. Arrange the bacon strips so that they cover the bottom of the tin and hang over the edges. This result can be achieved by putting them in two pieces facing each other, overlapping at the bottom.
Step 4
Place the minced meat in a large bowl and mash with a fork. Add salt, pepper, cream and herbs to it. Take a small piece of minced meat and fry the patty in a skillet. Try for salt, pepper, seasonings. Add them if you don't find the taste spicy enough or if you don't have enough salt.
Step 5
Take the marinated fried meat and stir in the spicy minced meat. Beat the minced meat by lifting and tossing it into a bowl for lightness. Place the meat mixture in a baking dish and cover with strips of bacon. Wrap the mold in foil.
Step 6
Preheat oven to 180C. Place the pate in a high heat-resistant container of boiling water. The water should reach half the form with the minced meat. Bake for 1 hour. Remove from oven and let cool. Press down with something heavy to give it a nice shape.
Step 7
Before serving, place the dish with the pate in a saucepan with boiling water so that the bacon warms up a little and the dish "slips" out of the mold. Serve the pate with fresh bread, salad and pear slices.
