The pate prepared from turkey is very useful and especially effective are those variants that are made with the addition of fragrant herbs: rosemary, marjoram, cilantro, thyme, etc. It is usually served on a table with a slice of fresh bread or a toaster. We suggest that you learn in more detail how to prepare a delicious and tender turkey pâté.
The recipe for turkey pâté
Ingredients:
- turkey fillet - 400 g;
- bulb - 1 piece;
- white bread - 3 slices;
- cream - 100 ml;
- egg - 2 pieces;
- capers - 1 teaspoon;
- spice;
- zucchini - 0,5 pcs.
Preparation
So, for the preparation of pate, turkey meat thoroughly rinsed in cool water, dried and cut into small cubes. Then add finely chopped finely, put salt, pepper to taste, mix and remove for 10 minutes in the freezer. And by this time we cut off the crusts from the bread, crush them with cubes, fill it with cream and set aside for a while.
Parsley, zucchini and capers are washed, processed and finely shredded. Meat grind in a meat grinder to a state of homogeneous mashed potatoes, gradually add eggs, soaked bread, capers and zucchini. All thoroughly whisked blender, salted to taste and put the stuffing in a greased form. Cover it on top with a lid and bake for 60 minutes at 200 degrees.
Turkey pâté with arugula
Ingredients:
- smoked turkey breast - 200 g;
- pork ham - 30 g;
- orange juice - 2 tbsp. spoons;
- fatty cottage cheese - 100 g;
- cream - 3 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- thyme - 1 branch;
- arugula - 1 bunch;
- lemon juice - 1 teaspoon;
- balsamic vinegar - 1 tbsp. a spoon;
- lemon peel - to taste;
- spice.
Preparation
With turkey and ham remove all fat, cut the meat into cubes and put it in a saucepan with cottage cheese. Fill with orange juice and whisk together with a mixer until a creamy mass forms. Thyme is washed, shake off the water from the leaves and grind them together with the lemon zest. Cream whisk in a thick foam and put together with greens in a meat "mashed potatoes".
Add salt to taste, add pepper and remove the paste for 1 hour in the refrigerator. Rukkola washed with a paper towel and put it on plates. Lemon juice is mixed with vinegar and olive oil, poured salad with this sauce, spread out the ready-made pate and serve the dish on the table.
A recipe for turkey liver pâté
Ingredients:
- turkey liver - 300 g;
- heart of turkey - 200 g;
- bulb - 2 pieces;
- butter - 300 g;
- rosemary - 3 branches;
- spice;
- cognac - 30 ml;
- berries cranberries - for decoration;
- spice.
Preparation
Heart of turkey boil, liver stew with chopped onion and branches of rosemary on butter until ready. Then pour carefully cognac, add salt and sweet pepper. Next, grind the whole mass with a blender until a homogeneous mass is obtained. We spread the pate on the molds and set aside for the time being.
And by this time we melted until all the remaining oil, throw a few leaves of rosemary and a pink pepper. All mixed and poured a fragrant oil with the entire surface of the pâté. We decorate the pate from the liver of the turkey with berries of cowberry, we cool it and serve it on the table on any bread.
Turkey turkey pâté
Ingredients:
- turkey - 500 g;
- bacon - 150 g;
- spice;
- cilantro, basil - to taste;
- Butter - 3 tbsp. spoons.
Preparation
So, the turkey meat is processed and fried in cream butter with bacon, garlic, salt and pepper. Oven warm up to 180 degrees. Then grind the whole contents of the frying pan in the blender together with the greens. The resulting mass is put in a baking dish, covered with foil, add a little butter and bake for about an hour.