Meat souffle can be a wonderful snack, or even an addition to the arsenal of snacks on the festive table. Cooking souffle can be made from meat, or by-products, with the help of an oven, or multivark. Recipes for the last method of cooking, we gladly share in this article.
Soufflé from chicken in the multivariate
Ingredients:
- chicken mince - 600 g;
- eggs - 2 pieces;
- onion - 1 pc .;
- cream - 100 ml;
- flour - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
Chicken minced seasoning, mixed with finely chopped onions and whisked in a blender until smooth. Whisk yolks with cream and flour. Continuing to beat the stuffing, pour a yolk mixture into it with a thin trickle.
Separate whisk proteins with a pinch of salt to white peaks. Introduce the airy protein mass to the meat and gently mix it. Place the meat base in an oiled bowl, level and bake the soufflé from minced meat, then select the "Baking" mode and remove the valve.
Meat souffle recipe in a multivariate
Ingredients:
- ground beef - 400 g;
- egg - 1 piece;
- butter - 30 g;
- flour - 1 tbsp. a spoon;
- champignons - 100 g;
- milk - 1 item;
- carrots - 1 piece;
- onion - 1 pc .;
- salt, pepper - to taste.
Preparation
Champignons, onions and carrots are ground and wessed in butter. In the blender, whip the remaining ingredients, add a passer to them and whisk again. We prepare the soufflé from beef in the multivark in the mode "Baking" until the sound signal.
Souffle from the liver in a multivariate
Ingredients:
- chicken liver - 400 g;
- eggs - 2 pieces;
- cream - ½ multi-cup;
- flour - 5 tbsp. spoons;
- onions and carrots - 1 pc .;
- apple - 1 piece;
- baking powder - 1 teaspoon;
- salt, pepper - to taste.
Preparation
Eggs beat into foam with salt and pepper.
From the liver, apple, onions and carrots we make minced meat, which then must be combined with the beaten egg and cream . In the hepatic mince we pour 5 spoons of sifted flour and a little baking powder. Stir again and pour into the oiled bowl of the multivark. "Bake" the souffle for 1 hour, leave to cool for a couple of minutes, and serve it to the table.
A liver soufflé can also be prepared in the form of individual portions, pouring the mass before cooking over heat-resistant forms.