Winter pate - general cooking principles
To pamper the family and guests with delicious snacks in winter, you need to take care of preparing the blanks in advance. You can’t surprise anyone with canned tomatoes and cucumbers, but for sure you can do it with hearty pate for the winter. Pate for the winter can be very different: most often they make blanks from liver, meat and mushrooms. To make the taste more saturated and rich, vegetables, fragrant herbs and spices are added to the mince. You can sterilize the jars in a saucepan, multi-cooker or oven.
Pate for the winter - preparation of products and dishes
To prepare pates for the winter, you need to prepare jars, lids, a large container with a lid, as well as a meat grinder, blender, grater, etc. Banks must be carefully sterilized. This can be done in a saucepan, steamer, microwave or multi-cooker. Covers need to boil.
Before preparing the pate, you need to prepare the products: wash the meat and cut the veins, films, etc., sort the mushrooms from garbage and spoiled mushrooms, wash the vegetables, peel and chop.
Recipes pastes for the winter:
Recipe 1: Pate for the winter.
Liver pate is prepared not only for several days, but also for a longer period. Few housewives know that liver pate can be harvested for the winter. For such a snack you need the same ingredients as for the usual pate. The recipe is suitable for those who have a slow cooker.
Ingredients Required:
- ½ kg of chicken liver;
- Bulb;
- Carrot;
- ½ pack of oil;
- Salt;
- Pepper.
Cooking method:
Vegetables cut, wash my liver and cut into chunks. Fry the liver first, after 5 minutes add carrots and onions to the pan. We fry all together until cooked under the lid, making the fire weak. Add to the liver with vegetables soft butter. Grind all the blender. Sterilize several small jars, process the lids in boiling water. We spread pate in cans, tightly tighten the caps. At the bottom of the bowl of the multicooker we line a rag or a special mat. We put the jars, fill the water up to the top mark. We turn on the "multi-cook" mode for 50 minutes. After 20 minutes, we get the banks - it is impossible before!
Recipe 2: Mushroom Pate for Winter
Mushroom pate for the winter can be made from any fresh mushrooms, in this case boletus is used. The appetizer turns out very tasty and fragrant, it can be safely served to any festive feast. In addition to wild mushrooms, you will also need carrots with onions and spices. Vegetables can be taken medium size.
Ingredients Required:
- One carrot;
- One onion;
- A kilogram of fresh forest mushrooms (boletus, honey agaric, aspen mushrooms, etc.);
- Two tablespoons of vinegar;
- 75 ml of sunflower oil;
- Spoon of salt;
- Ground black pepper.
Cooking method:
Mushrooms are carefully sorted out from spoiled copies and debris. How should wash and put in the pan. Fill the mushrooms with water and set to boil. Cook for 20 minutes after the water boils. Chop onions, fry in oil, then add grated carrots to it. Stew vegetables on low heat for about 6 minutes. With mushrooms, drain the water, grind blender. Season with salt, pepper, lay out vegetable roasting. We put the mass in two sterilized jars, pour a spoonful of vinegar on top. Cover the jars with lids and sterilize in a saucepan with water for an hour. Then we roll up the cans and turn them over.
Recipe 3: Meat winter pate
In this recipe for winter pate, several types of meat are used, namely: veal (you can take non-stale beef), pork and pork liver. In addition, you must prepare lard, eggs, vegetables and seasonings.
Ingredients Required:
- 300 g veal;
- 250 g pork liver;
- ¼ kg of pork;
- 1/5 kg bacon;
- 100 ml of water;
- Onions - 110 g;
- Several peas allspice;
- Salt;
- Bay leaf;
- A stale roll - 100 g;
- Condiments to taste;
- Two eggs.
Cooking method:
Meat is processed from the bones and veins, washed and cut into pieces. Fat cut and melted fat. In part of the fat obtained, fry the meat. We shift the meat to the cauldron, pour in water, lay out the onion and add seasonings. Stew meat until tender.
We wash the liver, remove the veins and films, cut the liver into pieces. Fry the liver in fat. Stew the meat steak in a deep container, stew a loaf in the juice from stewing. Mince the liver, meat and bread. Then skip again. We break eggs into mince, add salt and ground pepper. Fold the mass on sterilized jars, leave 3-4 cm above.
Bank lids and put in a large pot of hot water. Water should be up to 3 cm from the top of the cans. Sterilize for 45 minutes, then close the lids, putting clamps on them. We repeat the sterilization procedure three more times every 24 hours (the time of one sterilization is one and a half hours). In the process of sterilizing the pan should be covered with a lid. Cool banks in the same container where they were sterilized. Then the clips can be removed.
Recipe 4: Winter pate made from chicken liver and meat
Another way to prepare a delicious pate for the winter. Chicken liver, breasts, onions and spices are used here.
Ingredients Required:
- A kilogram of chicken liver;
- Two kilograms of chicken breasts;
- Two kilograms of lard;
- Kilogram onions;
- Salt;
- Seasoning.
Cooking method:
We process the liver, then wash and chop it. Soak the liver in water. Grind liver blender with chicken, onions and bacon. Seasoning stuffing with spices, salt and herbs. Sterilize the jars and dry, cover the boil. We spread the pate into the jars, leaving a few cm on top. We put the jars on a baking sheet and send them in a cold oven. We set the average temperature, after heating, simmer for an hour and a half to two hours (the larger the pot, the longer it is stewed). After that we roll up the cans, cover with a blanket and leave to cool. You can eat pate in 2 weeks, the snack is stored for up to 8 months.
Pate for the winter - secrets and tips from the best chefs
- Pate for the winter can be served as a side dish to dishes or used as a filling for pies;
- To liver pate turned out gentle, you can add fat cream to the mince. Salo in this case is not used;
- To decorate the pate, you can pour gelatin and add sprigs of greenery, circles of carrots or large pieces of pepper.
