Description
Pate is a French dish. The translation often indicates the pate. Recipes and ways of cooking pate very much: it can be baked, simmered, and even cooking in the sterilizer. The composition of pate can also be varied - chicken, liver, pork, offal, pig fat and bacon. This variant pate - something between a baked pate and fresh bread. He has a fairly pronounced dense structure, great taste and equally well decorate the holiday table and diversify the daily diet. And don't be afraid of long time heat processing. The slow cooker will make this process invisible. But to better prepare the pate the day before, because after a night in the fridge the taste becomes more intense.
Ingredients
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Pork
250 g
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Minced chicken
150 g
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Bacon
150 g
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Cognac
50 ml
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Onion
1 piece
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Bay leaf
2 piece
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Nutmeg
0.25 tsp
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The mixture of peppers
0.25 tsp
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Butter
1 tsp
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Salt
0.25 tsp
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Mustard
1 Tbsp
Cooking
The amount of ingredients given on the form 14*14*4. 1. Pork wash, cut into small pieces. Pork should be well thawed! Soak in half of the brandy and spices, add the mustard, stir and put into the refrigerator.
2. At this time, cut small cubes of bacon and onions.
3. In the bowl of a blender put the pork (with the marinade), bacon and onions, chop (not too finely, to feel the texture). Add chicken mince, remaining cognac, spices, salt, all thoroughly and put in refrigerator for 20-30 minutes. Must obtain mass, like liquid meat.
4. Spread the stuffing into a small baking dish that will fit in your slow cooker. Flatten and spread on the surface of the Bay leaf.
5. Tightly cover the form with foil. To place the form in a bowl multivarki and pour into the bowl of water that it reaches to about the middle of the form with pate.
6. I cooked in multivarka Vitek-4205. There is a wonderful function Control, which allows you to independently set the temperature. Set temperature at 95 degrees, to choose a time of 2 hours 20 minutes If your slow cooker has no such feature, it is possible to cook on mode Suppression. The main condition is to prevent strong boiling of water must be small "bubbles". Perhaps in the cooking process you will need to add water. I added once about 1.5 hours after the beginning of the process.
7. After completing the program drain in the form of a liquid, cooling pate and, basically, if you have no time, we can already bring to the table. But I highly recommend to put the pate into a press (I have this role played a Bank with water) and survive a night in the fridge. Pathe acquires intense flavor and a denser structure.
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