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Delicate poultry-vegetable pâté
Number of servings: 4
Ingredients
- Pâté
- Chicken leg -
- Poultry liver -
- Carrot -
- Parsley -
- Leek -
- Onion -
- Celery -
- Eggs -
- Wholemeal bread roll -
- Bay leaf -
- Allspice -
- Optional salt -
- Lovage -
- Parsley -
- Nutmeg -
- Beetroot salad
- Beetroot -
- White wine vinegar -
- Cumin -
- Optional salt -
- Sugar cane -
- Horseradish -
Cooking instructions
- Pâté
- Boil chicken legs with spices, add peeled vegetables and boil together until soft.
- Fish out and drain the meat and vegetables, then debone chicken legs.
- Use the broth to moist bread roll and scald out liver.
- Mince meat, vegetable, and moist bread roll 2-3 times.
- Add eggs, and nutmeg.
- Mix all the ingredients throughly and transfer the mass to baking mold.
- Bake around 50 minutes at 180 degrees.
- Beetroot salad
- Wash beetroots, then bake for one hour in 180 degrees.
- Grate beetroots on fine mesh.
- Add boiled white wine vinegar with salt, suggar cane and ground cumin.
- Optionally add greated horseradish (100g of horseradish suffice for 0.5-1kg of beetroots)
- Serve pâté with beetroot salad.
- Remarks
- Pâté can be frozen ready or raw and then baked freslhy when needed.
- This pâté is easy to slice and good as paste for sandwitches.
- Olga -
