If you are looking for an alternative to the usual baked meat on the festive table , then try the recipe for a meat souffle in the oven. Despite the pretentious name and appearance, there is no difficulty in making such a dish in itself, and the list of ingredients does not include outlandish ingredients.
Meat souffle from chicken mince in the oven - recipe
The recipe for this soufflé of chicken can be varied at your discretion. You can adapt the recipe for such a meat souffle in the oven for children, replacing the cream in the recipe and removing supplements like olives, or you can tailor it to your diet.
Ingredients:
- chicken fillet - 370 g;
- garlic - 2 teeth;
- cream - 220 ml;
- eggs - 2 pieces;
- olives - 12-15 pcs.
Preparation
For this recipe, you will definitely need a powerful blender, thanks to it, and not a meat grinder, it will be possible to get a homogeneous and air product at the outlet.
Be sure to cut any excess films and live with the bird fillets. Divide the pulp into medium-sized pieces and beat with a blender until the consistency of the paste, adding salt and pepper and a few garlic teeth. Move the pasty stuffing into any suitable size bowl and combine with the yolks and cream. Whip the whites into the foam separately and gently mix them with the weight of the chicken fillet. Carefully distribute the chicken mass in a glass form and place the olives in the center. Put the shape with the souffle in a hot-filled pan and leave it at 190 degrees for half an hour.
How to make a meat souffle in the oven?
Ingredients:
- leeks - 1 piece;
- butter - 25 g;
- champignons - 270 g;
- fillet of beef - 740 g;
- eggs - 2 pieces;
- meat broth - 45 ml;
- corn flour - 10 g;
- cream - 65 ml.
Preparation
Chop the leeks and mushrooms, then let them together in the warmed butter. When extra moisture comes out of the frying pan, add pieces of beef to the pan and allow them to grasp. Cool meat with frying and whisk until smooth with a blender. Separately whip egg whites into a foam. Yolks mop with flour, broth and cream. Pour the cream mixture to the meat, mix, carefully enter the protein foam and distribute all over the oiled ceramic forms. Now it remains only to cook the meat souffle in the oven. Place the molds in a pan filled with hot water, so that the souffle is not burned from below. Leave in the oven for half an hour at 190 degrees. Ready souffle can be served immediately or left until cooling.