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Healthy eating = Healthy living

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

  1. 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.
  2. 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)
  3. Serve pâté with beetroot salad.
  4. 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.
Delicate poultry-vegetable pâtéDelicate poultry-vegetable pâtéDelicate poultry-vegetable pâté