One more original preparation for the winter in your arsenal can become pate. Quite right, your favorite liver, meat or mushroom pate can be rolled in sterile jars and enjoy it all autumn and winter, without dooming yourself to further troubles with its preparation.
Liver pate for the winter
Ingredients:
- chicken liver - 2 kg;
- butter - 300 g;
- garlic - 5 denticles;
- onion white - 5 pcs .;
- Thyme leaves (dried) - 2 1/2 tsp.
- nutmeg (ground) - 2 1/2 tsp.
Preparation
In a frying pan, melt a tablespoon of butter and let it sliced white onions until soft. Add the dried thyme, chopped garlic and nutmeg to the onions, after which we continue cooking until the pieces of onion become golden.
While the onions are prepared, we will take care of the liver. We clean the chicken liver from the films and live, after which we fry it in butter until ready, not forgetting to salt and pepper properly. We put the liver with the onion in the bowl into the bowl of the blender with the remaining butter and whisk until smooth.
If the pate turns too thick - add a little more oil or water. Now it remains to spread the pate on sterile liter cans, close the lids and put sterilized in a water bath for 3 hours. Now you can roll up the jars of lids and appetizing liver pate for the winter is ready.
By analogy, meat pâté for winter is also prepared. In the form of a base for such pate it is better to take pork, and for a kilo of meat add 3 cloves of garlic, 2 onions, 1 carrot, salt, pepper and a little thyme. Stewed with vegetables, meat is scraped to homogeneity, adding about a third of a glass of cream, and then laid out on cans and sterilized as well as liver pate .
Mushroom pate for the winter
Ingredients:
- mushrooms - 1 kg;
- carrots - 300 g;
- cloves garlic - 4-5 pieces;
- vegetable oil - 100 ml;
- onion white - 2 pcs .;
- vinegar.
Preparation
White onions with carrots finely chopped and sliced in preheated oil until cooked. Add garlic to the vegetable frying, and after another half a minute chopped mushrooms. We cook everything together exactly until the excess moisture evaporates from the mushrooms, after which the mass should be seasoned, blended in a blender with the remaining vegetable oil and spread over sterile jars, filling each with a tablespoon of vinegar. Half-liter jars with mushroom pate for the winter, sterilized for about an hour in a water bath, after which they can be rolled up.