Chicken liver pâté with pork ribs and minced turkey

Name: Chicken liver pâté with pork ribs and minced turkey - Adina B.
Ingredients: Ingredients: 6 onions; 10 eggs for the mixture and 3 eggs for greasing the tray (I ended up with 3 trays); 1 kg of chicken liver; half a kg of pork ribs; half a kg of ground turkey; a large bunch of fresh parsley; 2 small bunches of fresh dill; a cup of boiled rice; 2 bell peppers; 1 small celery; 1 parsnip; 1 large carrot; 3; 4 tablespoons of oil; salt and pepper to taste.

Appetizers - Chicken liver pâté with pork ribs and minced turkey by Adina B. - Recipia

Chicken liver pâté with pork ribs and ground turkey If you are looking for a delicious and hearty recipe for a festive meal or simply for a weekend dinner, chicken liver pâté with pork ribs and ground turkey is the perfect choice. This dish combines the rich flavors of liver with the tender texture of meat and the sweetness of vegetables, resulting in a dish that will delight the taste buds of the whole family. Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 12 servings Ingredients: - 1 kg chicken liver - 500 g pork ribs - 500 g ground turkey - 6 large onions - 2 bell peppers (preferably red and green for a colorful appearance) - 1 small celery - 1 parsnip - 1 large carrot - 1 cup of cooked rice - 3-4 tablespoons oil - 10 eggs (of which 7 for the mixture and 3 for greasing the pan) - A large bunch of fresh parsley - 2 bunches of fresh dill - Salt and pepper to taste Chef's tip: Choose fresh chicken liver with a uniform color to ensure that the pâté will have a rich flavor and pleasant texture. You can also experiment with other types of ground meat, such as beef or pork, to vary the taste. Step by Step: 1. Boiling the meat Start by placing the chicken liver and pork ribs in a large pot with cold water. Add a little salt and let it boil over medium heat for 20-30 minutes. This step will help to tenderize the meat and extract the flavors. Once the meat is cooked, remove it from the water and let it cool. 2. Preparing the vegetables While the meat cools, finely chop the onion, parsnip, and bell pepper. You can grate the carrot and celery. These vegetables will add sweetness and moisture to the pâté, enhancing the overall flavor. 3. Cooking the vegetables In a large skillet, heat 3-4 tablespoons of oil and add the onion. Sauté the onion until it becomes translucent, then add the other vegetables. Sauté them for a few minutes, stirring constantly, until they soften slightly. This step is essential to bring the flavors of the ingredients to life. 4. Preparing the rice Cook the rice according to the package instructions. This will help bind the ingredients and provide a pleasant texture to the final dish. 5. Mixing the ingredients When the liver and ribs are cool, pass them through a meat grinder. In a large bowl, combine the ground turkey with the sautéed vegetables, cooked rice, and mix well. Add the chopped liver and ribs, eggs, finely chopped parsley and dill, salt, and pepper to taste. This rich mixture is the base of your pâté. 6. Preparing the baking dish Preheat the oven to 180°C. Take a baking tray and line it with baking paper, lightly greasing it with oil to prevent sticking. Pour the mixture into the tray, leaving about two fingers of space from the edge of the tray. 7. Baking the pâté Beat the remaining 3 eggs and pour them evenly over the mixture. This will create a beautiful golden crust. Place the tray in the preheated oven and let the pâté bake for 45-60 minutes. Check if it is cooked by using a toothpick; if it comes out clean, the pâté is ready. 8. Cooling and serving Once the pâté is browned, remove the tray from the oven and let it cool completely in the tray. This will help stabilize its shape. You can serve the pâté warm or cold, sliced, alongside a fresh salad or pickles for a delicious contrast. Serving suggestions: The pâté pairs perfectly with vinegar or mustard sauce, adding a note of acidity that balances the richness of the meat. Also, alongside a refreshing drink or a light white wine, it will turn the meal into a memorable experience. Nutritional benefits: This pâté is rich in protein due to the chicken liver and turkey meat, providing an excellent supply of iron and B vitamins. The vegetables add fiber, vitamins, and antioxidants, making it a healthy choice for a hearty meal. Frequently asked questions: - Can I use other types of meat? Yes, you can substitute the turkey meat with beef or pork, depending on your preferences. - How can I store the pâté? The pâté can be stored in the refrigerator in an airtight container for 3-4 days. You can also freeze it, sliced, for later consumption. - What other recipes can I make with the leftover ingredients? You can use the leftover vegetables for a soup or puree, and the leftover meat can be made into delicious sandwiches. With this recipe for chicken liver pâté with pork ribs and ground turkey, you will bring a savory and comforting dish, full of flavor and tradition, to your table. Enjoy your meal!

Category: Appetizers Author: Adina B. Views: 1 Date: 27.09.2024

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