Meat pate with prunes

Category: Meat dishes
Meat pate with prunes

Ingredients

Pork + beef 600 g
Beef / chicken liver 300 g
Prunes w / seeds 25 pcs
eggs 2 pcs
onion 2 pcs
Carrot 1 PC
salt, ground pepper
ground coriander
milk

Cooking method

  • Soak prunes in water.
  • If the liver is beef, then soak it in milk.
  • Boil meat and vegetables, add the liver 30 minutes before the end of cooking.
  • Grind the finished meat and vegetables to a pasty state, add eggs, salt, freshly ground pepper, coriander to taste, mix well. Put part of the pate in a greased pan, spread half of the prunes evenly, then again the pate, then the remaining prunes and finish with the pate. Bake in the oven for 45-55 minutes at 160 degrees.
  • Cool and refrigerate for a few hours, ideally overnight.

Note

The pate turns out to be light, not greasy, a very good combination of meat, vegetables and prunes.
The photo was taken in field conditions; at the tourist center, Pate was served on the lid.

Feofania
what a gorgeous delicacy!
Admin

ABOUT! Meat appeared after the new year Tanyushawhen did you have time?
sweetka
How much, approximately, is a prune in grams? Otherwise I will look strange considering the prunes on the market. Do you need to make it smaller? Bo shoto somehow seems to me very healthy ... And why ask pork beef on the market (well, I don't know how to choose by eye)
celfh
Quote: Admin

when did you have time?
Tan, this is prepared for the annual meeting of taxi drivers, it took place on January 4-6 at the Ladoga camp site, in Vladimir Twelve people and fifteen dogs.

Quote: sweetka

How much, approximately, is a prune in grams? Otherwise I will look strange considering the prunes on the market. Do you need to make it smaller? Bo shoto somehow seems to me very healthy ... And why ask pork beef on the market (well, I don't know how to choose by eye)
Sveta, so who knows how much it is in grams, maybe 200 It seems to me that if you cut prunes, you will not have such a pleasant refreshing moist taste.
In the original recipe, only beef fillet, but I took 400 grams of beef fillet and 200 grams of non-fat pork belly, it seemed to me that only beef would be dry.
Admin
Quote: celfh


Twelve people and fifteen dogs.

So, who and how many of them received from the pate was enough for everyone?
sweetka
uzhos is a fan of herself: how about cooking vegetables and meat together in different pans?
pelionos
I started with the preparation of food and thought deeply: where are the eggs? In the amount of two pieces? But the liver is already in the milk, and the meat is being cooked ...
Nat_ka
Nice recipe, but we are slowing down today (shock week is almost over). Why boil everything if you bake it later?
celfh
pelionos, sorry, missed. Of course, "Grind the finished meat and vegetables to a pasty state, add EGGS, salt, freshly ground pepper, coriander to taste, mix well.
I'll fix it now

Quote: Nat_ka

Nice recipe, but we are slowing down today (shock week is almost over). Why boil everything if you bake it later?
After baking, it keeps the shape well, it picks up fruit and other aromas.
pelionos
That is, for baking in the form, raw eggs are mixed with ground meat. What if I want a paste as a spread? Is it possible without eggs, that is, their function is only formative (I am writing a report in parallel, forgive the clerical turns)?
celfh
The pate and eggs are soft. But we did not try to spread it, we laid it in slices on plates, and ate
pelionos
Got it, thanks! In the process ... But I already feel that it will be delicious.

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