If you do not tolerate the taste of the liver, this does not mean that dishes like pate are closed to you forever, on the contrary, on the horizon there is a wide variety of opportunities to experiment with a classic snack, taking as a basis your favorite ingredients, for example, chicken breast. The pate from the chicken breast turns out to be as gentle as the liver analogue, and in addition it fits well with a wide variety of additives, such as dried herbs and spices.
Recipe for chicken pate from breast with dried tomatoes
Ingredients:
- a handful of green parsley;
- chicken fillet - 720 g;
- shallots - 35 g;
- greens of thyme and rosemary - 1 st. spoon;
- olive oil - 15 ml;
- egg whites - 2 pcs .;
- sun dried tomatoes - 5-6 pcs.
Preparation
Check the chicken fillet for veins and grease residues, and remove them if necessary. Divide the meat into large pieces and beat them with a blender into a homogeneous paste. Add to the pasta slices pieces, parsley and rosemary with thyme, olive oil, sliced tomatoes and a couple of egg whites. Repeat the beating until the mixture for the chicken breast paste in the blender again becomes homogeneous. Such a procedure can be done and having at hand an ordinary meat grinder.
Cover the rectangular baking sheet with a sheet of foil and oil it. Transfer the loin mass into the mold, level and place the container in the center of the water-filled baking tray so that the liquid covers the mold with the pate by half. Put the dish baked for an hour at 175 degrees, then let the paste cool completely.
Pate of chicken liver and breast
Lovers of pates in their classic guise can also experiment with the snack by adding to the liver slices of chicken breast, but not a simple boiled chicken breast, and smoked, which will make the appetizer aromatic.
Ingredients:
- smoked chicken fillet - 370 g;
- chicken liver - 420 g;
- cream - 35 ml;
- champignons - 45 g;
- onion - 95 g;
- mustard - 5 g.
Preparation
First, prepare a simple fried mushroom with onions, then onion semimircles, simmer with chopped mushrooms on a drop of oil until softening and evaporation of excess moisture. To the frying, add pieces of thoroughly washed chicken liver and wait until they are fully roasted.
In a bowl of a blender pour cubes of a chicken fillet with cream and judge them. Add the liver to the chicken puree with onion-mushroom frying and repeat the whipping process. Ready pate of smoked chicken breast, put in a clean container and refrigerate before tasting.
How to make pate from chicken breast with pork?
Supplement to the lean chicken meat can be a little more juicy and fat, for example pork and slices of bacon, creating not only taste, but also the textural variety of the dish.
Ingredients:
- bacon - 65 g;
- butter - 15 g;
- onion - 85 g;
- garlic teeth - 2 pieces;
- chicken fillet - 540 g;
- pork (tenderloin) - 420 g;
- pistachios (peeled) - 65 g;
- orange juice - 35 ml;
- egg - 1 pc.
Preparation
Preheat a little butter in a frying pan and use it to dress the onion rings with garlic. Chicken cut into minced meat and combine it with slices of pork tenderloin. Season the meat mixture with a generous pinch of salt and add pistachios, orange juice and egg to it. Not too much will be green, for example, a handful of chopped parsley or a few leaves of thyme, but you can do without it. Transfer the mixture into a foil-lined rectangular shape, and lay bacon strips on top. Bake pate at 180 degrees for 1 hour, and then completely cool and serve, pre-draining excess fluid.