Description

Meat pate
This is the kitchen of the British Kingdom, which is rich in traditions, recipes, especially meat dishes. Steak, roast beef, steak, pate – the British love and know how to cook meat. Today we'll look at the bright representative of the North Yorkshire Pate. To prepare, naturally, we will in multivarka VITEK VT - 4200 on a couple. The idea of the recipe a huge thank you to the chef-traveler Anton.

Ingredients

  • Veal

    600 g

  • Rosemary

    1 tsp

  • Water

    1.5 l

  • Salt

  • Black pepper

  • Butter

    70 g

Cooking

step-0
To prepare this paste, we need a piece of veal (600 grams). To prepare the pate we will be in multivarka VITEK VT - 4200. Meat rinse well in cold water.
step-1
Cut into small pieces, the smaller, the better.
step-2
Spread the chopped meat on the foil, season with salt and pepper and add rosemary.
step-3
Put the meat with the foil in the container for steam cooking from the slow cooker, meat pour 50 ml of water.
step-4
In the bowl multivarki pour 1 liter of water. Set the container for steam cooking in a bowl multivarki.
step-5
To enable "steaming" 50 minutes. After a time in the bowl multivarki pour 500 ml. of water and again put mode "steaming" 50 minutes.
step-6
Take out the meat from multivarka very carefully so that the foil does not leak broth.
step-7
Prokalavaemy using the blender in place with the broth and a small piece of butter (about 15 grams) until smooth. You can skip through the meat grinder.
step-8
Spread the pate in a jar. Spread pieces of butter on pate, pate we are still warm, and wait until the butter has melted and nicely spread out on the walls of the jars. To speed up the process and uniform oil distribution over the surface of the walls and banks I have used a Hairdryer. Subsequently, the oil will solidify and become white.
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