If you need to quickly build sandwiches or come up with something unpretentious, but satisfying for breakfast or lunch, pate will help you out. Of course, we are not talking about a tin can store product. In addition, it will cost home pate at times cheaper. The most popular and simple - chicken pate, the recipe of this dish will be mastered by everyone, because the ingredients are few.
Simple pate
The most delicious pate is obtained from chicken liver, its recipe from the series "you can not easily imagine", time is spent at least, and the result will please even the discerning gourmets.
Ingredients:
- chicken chilled liver - 1 kg;
- onions large - 2 pcs .;
- butter - 250-270 g;
- bay leaves - 2 pcs .;
- egg - 4-6 pieces;
- salt - 2 pinch;
- freshly ground paprika - 12 peas;
- garlic - 2-3 wedges (optional).
Preparation
The liver is chosen fresh, we carefully examine each liver so that there is no flow of bile, weathered and damaged pieces. Rinse thoroughly under running water with a liver, pour into a saucepan and fill it with water. Add the bay leaf and one chopped onion. Cook the liver for 15 minutes after boiling, let it cool slightly. Meanwhile, hard boiled eggs, remove the shell and cool. We shred the second onion as small as possible and pass it on butter until a pleasant, light brown tinge. Transfer the liver, onions and butter and eggs into a blender, salt, pepper and add the garlic. Whisk until smooth. If the pate turns too thick, a little livers of liver broth. As you can see, the recipe for pate from chicken liver is very simple.
Gourmet pate
Much more interesting to taste chicken pate (the recipe is somewhat more complicated) is prepared from breast and mushrooms. Chicken meat is perfectly matched to taste with mushrooms, you can pamper yourself with a home-made unusual pastry.
Ingredients:
- fillets (chicken breast without skin, bones and cartilages) - 0,7-0,9 kg;
- onion large - 2 pcs .;
- parsley root - 1 piece;
- champignons - 0.3 kg;
- sunflower oil, odorless, refined - 50 ml;
- cognac or brandy - 30 ml;
- salt - 1 teaspoon;
- Freshly ground black and white pepper - to taste.
Preparation
We wash the fillets, put them in a saucepan, pour water. Add the peeled bulb and the scraped parsley root. Cook the meat for about half an hour, cool in the broth. The remaining bulb is cut into small cubes, mushrooms - plates. Warm up the oil to a haze, stew onion and mushrooms until all the liquid is evaporated. Put meat and mushrooms in a blender, add salt, cognac or brandy, pepper, a couple of spoonfuls of broth and whisk.
Of course, this option is somewhat more expensive than pate from chicken giblets, the recipe is more complicated, but sometimes you want something more tasty.