Pate can be made not only from chicken liver, but also from meat itself, or its mixture with an offal. A delicious appetizer of chicken fillet should be prepared first of all for those who flatly refused the classic version of liver pate .
Pate of chicken with pistachios
Pate of chicken fillet with pistachios variety of assortment of snacks on the festive table and certainly will taste all tried.
Ingredients:
- chicken fillet - 1,5 kg;
- bread breading - 2/3;
- cream - 1/2 tbsp .;
- egg white - 1 pc .;
- green onions - 4 feathers;
- garlic - 1 clove;
- pistachios - half a century;
- tarhun (fresh) - 3 tbsp. spoons;
- nutmeg - pinch;
- salt - 3/4 teaspoons;
- pepper - 1 ½ tsp.
Preparation
Meat is cleaned from grease and films and prepared for grinding in a meat grinder, cutting the breasts into small cubes. Meat should be twisted several times in a row, and it is better to grind in a blender to homogeneity.
In a bowl, pour bread breading, or just crumb the crumb and fill it with cream. To the milk-bread mass, add ground meat, egg, chopped onion, garlic, crushed pistachios, tarragon, nutmeg, salt and pepper. If you want to add smoked meat to the pate, then mix it with the ham.
On the table we place a sheet of foil and lubricate it with a thin layer of vegetable oil. On top of the foil put the pate, roll it into the sausage and wrap it.
We bake pate from chicken fillet for 1 hour at 160 degrees. Served with lettuce and toast.
A simple pate of puffs
Ingredients:
- butter - 5 tbsp. spoons;
- onions - 1 pc .;
- cognac - 1/4 of the item;
- chicken fillet - 500 g;
- eggs - 2 pieces;
- salt, pepper - to taste.
Preparation
Two tablespoons of butter melted in a saucepan. Fry onion with chopped onion and chicken fillet pieces. As soon as the meat is ready, we take it out of the saucepan, and add the cognac and the remaining oil to the empty utensils. Using a blender, whisk the chicken with onions until smooth, not forgetting to add boiled eggs and melted butter with cognac. Solim and pepper the dish to taste, served with crackers.
Rustic pate with breast and liver
Ingredients:
- butter - 1 teaspoon;
- crushed onions - 1/2 tbsp .;
- garlic - 2 cloves;
- chicken liver - 130 g;
- red table wine - 2 tbsp. spoons;
- salt - 1/2 tsp;
- black pepper - 1/2 tsp;
- Thyme - 1/4 tsp.
- nutmeg - 1/4 tsp spoon;
- cinnamon - pinch;
- cream - 1 tbsp. a spoon;
- chicken fillet - 500 g;
- cream cheese - 250 g.
Preparation
Melt the butter and fry on it chopped onions and garlic for about 4-5 minutes. Then add the chicken liver cleaned from the films and fry for 2 more minutes, or until the liver ceases to be pink. We pour wine into the saucepan and keep everything on fire until the liquid is completely evaporated.
The contents of the saucepan are cooled and whipped with a blender, add salt, herbs and spices. Chicken breasts cut into cubes and also whisk with the resulting liver souffle, adding cream and cream cheese. Ready pâté is rammed into a fire-resistant mold and baked for 1 hour at 160 degrees. Now the pate should be allowed to stand in the refrigerator for 6-8 hours.
If you want to diversify the texture and taste of the prepared dish, then add to the pate chopped walnuts, or dried cranberries . Those who do not favor chicken liver, can exclude it from the recipe in general, and place the missing ingredient with an additional portion of cheese, or meat.
Pate is usually served with toasts, crackers, biscuits, or chips. This snack can be used as a filling for baking or filling tartlets.