Meat pâté with broth This is an interesting way of using leftovers from cooking the most famous Polish soup. You can use any type of meat for the pate, it will work well with chicken, turkey and beef. It is worth adding a special ingredient to the pâté mass, thanks to which it will have a velvety consistency, of course: liver. Don’t forget about spices, apart from salt and pepper, they will also work great here marjoram and nutmeg. This pâté will taste great with fresh bread and vegetables.
To prepare this recipe, you will need:
- 500 g of cooked broth meat – chicken, turkey, beef,
- 1 carrot from broth,
- 1 parsley root from the broth,
- 150 g chicken liver,
- 1 onion,
- 50 ml of chicken broth,
- 1 egg,
- 2 tablespoons of butter,
- 2 tablespoons of breadcrumbs,
- 1 teaspoon of marjoram,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper,
- ½ teaspoon of nutmeg.
Chop the onion finely. Heat the butter in a pan and add the onion. Fry it until lightly golden.
Finely chop the liver and add it to the onion, frying until cooked. It should be slightly pink inside. Set aside to cool.
Separate the meat from the bones and skin, making sure there is no cartilage or cubes in the mixture.
Grind the meat, cooked vegetables, onion and liver twice in a meat grinder using a small or medium-sized strainer. Alternatively, you can also use a jug blender or food processor to grind into a smooth paste.
Transfer the mixture to a large bowl and add the egg and breadcrumbs. Gradually pour the broth, controlling the consistency of the pâté. The mass should be smooth and soft, but not liquid. Season everything with salt, pepper, marjoram and nutmeg.
Line a 13×35 cm cake tin with baking paper. Pour the mixture into a cake tin, smooth the top and place in an oven preheated to 180 degrees Celsius. Bake the whole thing for about 50-60 minutes, until everything is set and the top is nicely browned.
The broth meat pâté will be ready when a skewer inserted into the center comes out dry. Once baked, leave the dish in the tin to cool completely and then chill in the refrigerator.
The pâté is perfect for spreading on bread. Serve it best with chopped chives.
Sources: Terazgotuje.pl
