Pate in a Redmond slow cooker. Chicken breast pate in a slow cooker is an excellent alternative to liver pates

Hello, dear friends!

My little son loves this “cake” (that’s what he calls it) and eats almost all of it himself! We also have excellent liver pate cooked in a frying pan, which we spread on sandwiches. But fried or something... stewed liver The child should be forced to eat already(
So I choose his favorite dishes and cook)

I change the proportions a little (because I take more liver) compared to original recipe from a cookbook for a slow cooker.

So, let's take the ingredients we need:

I thoroughly wash the chicken liver. I let the excess liquid drain.
I grind the liver and onion in a meat grinder (fine). You can grind it twice (as recommended in the book). But for me, once is enough.

Then I add semolina.

As for spices (since I cook for a child), I mainly use only nutmeg.

Sometimes I can add a little cumin or cumin.

Now mix everything thoroughly. It certainly doesn't look very appetizing. But in my opinion, raw liver is not appetizing, especially chalked)

Now grease the shape of the multicooker pan with oil.
The recipe calls for greasing the pan with butter, but for some reason it burned a couple of times, so I grease it with sunflower (or again the same corn) oil.

Pour our raw pate, flatten it a little and put it in the slow cooker.

I use a timer to select the time.

The book recommends a time of 20 minutes. But since I took more liver, I set it for 35 minutes. Previously I set it to 30 minutes - just enough time for cooking. This time I decided to increase the time so that the pate would brown more.

After the program completes cooking, I open the valve and release the steam.
This is what the finished pate cake looks like.

The most important thing is to stick it out of the bowl beautifully. The pate is the most delicate, and it is not always possible to release it just so... round.
I hope you succeed right away!

It's actually very tasty! Gentle and airy! but... not enough)))

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 20 rub.

Ingredients:

• 600 g chicken fillet
• 1 carrot
• 4-5 bulbs
• 1 processed cheese
• 150 g butter
• 0.5 tsp nutmeg
• ground black pepper
• 3-4 bay leaves
• 3-4 peas of allspice, black pepper
• 1.5 liters of water

Pate cannot be liked by all people, because most recipes contain liver or other offal organs as the main ingredient. However, you can do delicious pate made from meat chicken breast. Although store-bought products from this category are tasty, their composition and method of preparation are highly questionable. It is very easy to prepare chicken breast pate in a slow cooker at home. In this case, you don’t have to spend a lot of time and effort. Readers of the site will be convinced of this if they read the recipe to the end or simply repeat it.

Chicken pate is great for breakfast, it is tasty and filling, energizing for the whole day. Thanks to its paste-like consistency, the mass is easy to apply, and nutmeg gives the dish a pronounced aroma.

It’s very convenient to cook like this meat pate in a multicooker, I have the VES Electric SK-A12 model. By maintaining the temperature for a long time, both the meat and the broth will become more rich taste.

Cooking method

1. 
   Prepare necessary products. Peel the vegetables, leave one onion in the peel. Processed cheese and butter remove from the refrigerator in advance.
2. 
   Cut the onion into half or quarter rings. Size doesn't really matter. Melt 50 grams of butter in a slow cooker and add onion and fry until soft (“Frying” mode).
3. 
   Place the contents of the bowl and wash the saucepan. Pour water and put it in chicken fillet, peeled onion, peeled whole carrot, Bay leaf, peppercorns, salt. Turn on the multicooker to soup mode, time 40 minutes. At the moment of boiling, collect the resulting foam. After the end of time, do not open the lid and leave the chicken to infuse in the broth for 30-60 minutes.
4. 
   Remove the carrots. The onion, peppercorns and bay leaves can be discarded.
5. 
   Separate the meat into fibers.
6. 
   Chop the carrots and add the fried onions.
7. 
   Add processed cheese and remaining soft butter.
8. 
   Season with salt, pepper and ground nutmeg. You can add any other spices to your taste.
9. 
   Puree the mixture using a blender. If necessary, add broth (50-100 ml) in which the chicken was cooked.
10. 
    It should be borne in mind that when cooled, the consistency of the pate will become denser due to the presence of butter and processed cheese. Be sure to taste and adjust the amount of salt and spices.
11. 
    Divide the pate mass into the molds, sealing well so that there are no air voids. Close the lid or cling film so that the top does not become weathered. Place in the refrigerator for 4-5 hours. During this time, the pate will not only thicken, but also acquire a richer taste and aroma. Soft and delicate in taste chicken pate ready in the slow cooker.

It is important to remember that due to the absence of any preservatives in the dish, you should not store it in the refrigerator for more than 4-5 days. Although this pate is eaten very quickly, moreover, it is suitable even for a child’s table.

Why for this simple dish, as a pate, use a slow cooker? At least to get the “simmering” effect: in a slow cooker, the liver and vegetables are not fried, but simmered in the most delicate way. As a result, the taste is so delicate, soft and deep that even experienced pate connoisseurs are surprised and smile.

Pate prepared in multicooker REDMOND RMC-M70

Ingredients

• liver – 800 g,
• carrots – 1 large (or a couple of medium ones),
• onion – 2 large,
• lard (salted or fresh) – 150 g,
• salt pepper,
• corn, green pea, olives, creamy soft butter– optional.

The recipe uses chicken liver, but you can use any kind.

How to cook liver pate in a slow cooker

Peel the onions and carrots, cut into small ones thin pieces. Carrot better in circles. Do not grate, it will be too fine and may burn.
Grind the lard, removing the skin. Place everything in the multicooker bowl, set the “stew” mode and cook under closed lid 20 minutes, stirring occasionally.

At this stage, I already liked the result - the vegetables were not fried, but simmered. The onions became almost transparent, the carrot slices were soft, and the lard was completely rendered. If after the specified time you are not doing well, then add another 10 minutes.
Then lay out the washed and halved liver, from which all excess has been removed.

Set the time to 35 minutes. Close the lid and cook again, stirring occasionally to ensure even heating of the liver. And again, I liked it - the liver doesn’t fry and it’s clear that it won’t burn (and you don’t have to watch it). At the exit you will receive the most tender piece, be sure to try it.

That, in fact, is all the work for the multicooker. Next, use a blender, preferably an immersion blender. If you have it with a plastic leg, then you can puree it directly in the bowl, with a metal one - do not risk covering the pot, transfer it to another container. There is no need to wait for it to cool down.

To a homogeneous, soft, plastic, airy pate, add salt and pepper to your taste and butter, if necessary (some people like it very soft to make a rich, silky spread on a sandwich, while others like a firmer pate that is easily cut into slices).

Now add corn, peas, chopped olives: just one or the whole mix. All these components perfectly complement the taste of the liver.

What else can you enrich chicken pate with? Add to it pieces of sweet pepper, fried or pickled mushrooms, herbs, olives, as well as dry spices - rosemary, mint, thyme. Diversify your options, experiment with flavors!

Let the pate cool and ripen, and it will reward you with an amazing taste, especially if you spread it on a delicious crispy crust of freshly baked bread.

Time: 50 min.

Servings: 4-6

Difficulty: 3 out of 5

Gourmet pates in a slow cooker

Surprised? Yes, the magic multicooker can not only cook pies and cheesecakes, but also quite interesting dish called pate in a slow cooker. It's amazing how from regular chicken, beef or pork liver This makes a delicious meal for the whole family!

Today we have prepared for you the most interesting recipes, how to cook liver paste in a slow cooker.

Ingredients:

Some recipes include chopped pistachios among other ingredients - if you're not afraid to experiment, go for it!

Let's start cooking:

Step 1

Thoroughly clean the liver of unappetizing films, fat, bile and veins, cut into small pieces. This is the most time-consuming part of the work, but the better it is done, the tastier the pate will be - without any bitterness.

If you have time, soak the liver in milk for a couple of hours; if not, no problem, chicken liver is different from beef liver: it is not so bitter.

Step 2

Wash the carrots and onions and cut them into large pieces - this way it will be better to feel the taste of vegetables in the original dish. Although some recipes advise grating vegetables, I don’t see the point in this - in the end, everything will turn into puree.

Step 3

Lubricate the multicooker bowl olive oil, lay out the vegetables in layers, then the soaked pieces of liver, and activate the “Baking” mode on the multicooker display, cooking time – 30 minutes.

Step 4

10 minutes before the end of cooking, add salt and spices as desired, mix with a spatula. Then let it cool in the slow cooker, and then transfer the cooled liver into a deep bowl until it cools completely.

Step 5

Add nutmeg to the cooled liver and grind it in a blender along with the vegetables until pureed.

As a final touch, stir in the pre-softened butter with a spatula.
Some recipes involve mixing all the components of the pate in a blender at once, but if you add the oil manually, it will taste much more delicate.

We put the finished pate into jars, or serve immediately to the table with crispy croutons, for example.

Our recipes today are simple.

And next in line is beef liver pate.

Ingredients:

• Onions – 1 onion
• 500 grams beef liver
• Garlic – 1 clove
• Cream – 100 grams
• Vegetable oil – 5 tablespoons
• Butter – 50 grams
• White wine – 100 grams
• Nutmeg, coriander, rosemary - one pinch each
• Salt, pepper to taste

Cooking process:

Step 1

In a multicooker bowl, combine butter and vegetable oil, let them melt in the “Frying” or “Baking” mode.

Step 2

Finely chop the onion and fry in a slow cooker until golden brown.

Step 3

Add half a kilo of beef liver, pre-processed as described above, to the onion, fry for 10 minutes, then put the multicooker in the “Stew” mode for 15 minutes.

Step 4

5-10 minutes before full readiness, step by step add finely chopped garlic, cream, white wine and spices, stirring constantly with a spatula.

Step 5

At the end of the cooking time, place the future delicacy in a deep bowl and puree with a blender. Voila - excellent liver pate in a slow cooker is ready.

On a note: spicy lovers can add a pinch to beef liver pate recipes cayenne pepper– it will make an excellent snack for dry bread and beer!

Baked pork liver pate

Products we will need:

• Onions – 1 piece
• 300 grams of pork liver
• Carrots – 1 piece
• Salt pepper
• Vegetable oil for frying
• Egg – 1 piece
• Cream – 100 grams
• Nutmeg - a pinch
• Cognac – 1 teaspoon
• Sugar - a pinch
• Butter for baking

Let's get started?

Step 1

Wash the liver in advance, remove all excess, soak the chopped pieces of pork liver in milk overnight.

Step 2

Chop the onions and carrots coarsely and place them in a multicooker bowl, pre-greased. vegetable oil. Place pieces on top of vegetables pork liver, bake in the “Baking” mode for 30 minutes.

Step 3

At the end of the cooking time, puree the hot mixture using a blender, successively adding eggs, cognac, heavy cream and favorite spices.

Step 4

Grease the bottom and walls of the kitchen device with a piece of butter. To be on the safe side, add either a silicone mat or baking paper. Spread the mixture evenly over the mixture, pressing firmly with a spatula. Turn on the “Baking” mode for 40 minutes.

All, delicious snack ready.

On a note: want to diversify your recipes? Add grated cheese to the liver mass before baking - and you will get gourmet dish worthy of restaurant cuisine.

Important: no matter what pate recipes you choose, ready dish must be stored in the refrigerator in portioned jars. The delicacy is covered on top melted butter to prevent the entry of air and harmful bacteria as much as possible.

Watch another version of this dish in the video below:

Preparing pate in a slow cooker is much easier than using other methods. All you need to do is prepare the food, put the bowl out and set the desired mode. After which the ingredients can be crushed with a blender or in a meat grinder. In a slow cooker you can make liver, meat, mushroom, vegetable and other pates. The snack turns out healthy, juicy and very tasty, and you don’t need to constantly monitor the stove and waste a lot of dishes.

Pate in a slow cooker - preparing food and utensils

To prepare pate in a multicooker, you don’t need a lot of dishes and utensils: just a bowl, a blender, a meat grinder or food processor, and, of course, the multicooker itself.

Meat and offal must be processed: washed, films and veins removed, after which the ingredients can be cut. Mushrooms are also washed; if they are not too large, it is not necessary to cut them. Vegetables need to be washed and chopped.

Recipes for pate in a slow cooker:

Recipe 1: Pate in a slow cooker

Regular liver pate will taste like a completely different dish if you make it in a slow cooker. The appetizer turns out to be very tender and appetizing; you can use chicken or beef liver. At your discretion, you can add mushrooms, vegetables and aromatic seasonings.

Required ingredients:

1. 700 g chicken liver;
2. Large onion;
3. 250 g low-fat cream;
4. 100 g butter;
5. ¼ tsp. nutmeg;
6. Salt;
7. Black ground pepper.

Cooking method:

Chop the onion, set the multicooker for 40 minutes in the “baking” mode. Throw half the butter into the bowl and add the onion. Fry the onion with the lid open for about 15 minutes. Wash the liver, remove the films, cut into pieces. Place the liver with the onions in the slow cooker. Cook for 15 minutes (do not close the lid). Now pour in the cream, add salt, pepper and nutmeg. Simmer everything together for another 10 minutes (do not close the lid). Place all ingredients in a food processor and add the remaining half of the oil. Grind the ingredients until homogeneous mass. We taste the finished pate and, if necessary, add salt and pepper. Transfer the snack to a container and put it in the refrigerator.

Recipe 2: Pate in a slow cooker “French style”

Another recipe for delicious liver pate in a slow cooker. The difference is that it uses eggs and garlic. The result is a very tender and light snack, reminiscent of a soufflé in taste and consistency. The cooking technique itself is also different.

Required ingredients:

• 700 g liver;
• 4 eggs;
• Large onion;
• Butter – 120 g;
• 300 g cream (you can use milk);
• Several cloves of garlic;
• Nutmeg;
• Pepper;
• Salt;
• Any spices.

Cooking method:

Wash the liver, remove the films, cut in large pieces. We pass the liver through a meat grinder or grind it in a blender (or in a food processor). Add butter to the liver and mix again with a blender. Break the eggs into the minced meat, then add the chopped garlic. Mix the mixture again with a blender. Mix the liver with chopped onion, cream, salt and spices. So that the onion is not felt, it also needs to be chopped in a blender. The minced meat turns out quite liquid. Cook the pate in a multicooker for an hour in the “baking” mode. After finishing cooking, keep for another 20 minutes so that the pate does not lose its shape. You can serve the pate in slices, top it with a special sauce and garnish with herbs, or simply spread it on bread.

Recipe 3: Pork pate in a slow cooker

This pate is not difficult to prepare, but it takes a long time, and the ingredients for it need the freshest. But what a taste it turns out in the end! It uses pork, salt and seasonings. Try making such a wonderful meat pate in a slow cooker!

Required ingredients:

• A kilogram of pork (brisket with skin and cartilage);
• Salt – 1 tsp;
• 1-2 bay leaves;
• Thyme – ½ tsp;
• Ground black pepper.

Cooking method:

Wash the pork, cut into large squares, place on a paper towel to dry the pieces. Then put the pork in the slow cooker and set it to “fry” for half an hour. As soon as the pieces are browned, add salt and pepper and bay leaf. Mix the meat with spices and turn on the “stew” mode for 3 hours. During this time, the pork will become soft and will separate well from the bones. Take out the bay leaf, mix the pieces with fat and leave to cool. Let the chilled meat sit in the refrigerator for 24 hours. Remove the meat and leave it aside room temperature for an hour and a half. Remove the skins and separate the cartilage. Grind the meat in a blender or food processor until smooth.

Recipe 4: Pate in the “Mushroom” multicooker

Mushroom pate is very easy to prepare in a slow cooker. Regular champignons are suitable for cooking. The snack turns out very tasty and aromatic.

Required ingredients:

• A kilogram of champignons;
• 300 g onions;
• 30 ml sour cream;
• Salt;
• Ground black pepper;
• Seasonings;
• 100 g butter.

Cooking method:

Wash the mushrooms, dry them and place them on the bottom of the multicooker. Turn on the “frying” mode for 35 minutes. Chop the onion and add to the mushrooms. We also add sour cream, salt and spices. Mix everything and leave to simmer for 40 minutes. Place the cooled mushrooms and onions in a bowl, add oil and grind with a blender until smooth. Serve mushroom pate with bread and herbs.

— To make the pate in a multicooker tender and creamy, use milk or cream, sour cream or butter as a binding ingredient;

- Add all the same seasonings that are used in regular recipes pates;

— If you make mushroom pate in a slow cooker, you must first cook the mushrooms in the “frying” mode. The lid can be closed or open. In the latter case, you need to add water to the mushrooms so that they do not burn.