Italian Meat Balls

Introduction To Meat Balls

The origin of meatballs and spaghetti originated from Italy when the poor immigrants from Italy migrated to the US from Italy from (1880-1920)

Italian Meat Balls
Italian Meat Balls

Ingredients,Quantities And Methods To Prepare Italian Meat Balls

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy  Italian meat balls dish.

Step One To Prepare Italian Meat Balls

Ingredients And Their Quantities To Prepare Italian Meat Balls

Yield: 50 portions  Each portion : 2 meat balls with pasta and spaghetti sauce

Onions finely chopped  3 lb

Celery, fine chopped  1 lb

Garlic minced  2 tbsp

Salad oil  8 oz

Method To Prepare Italian Meat Balls

  1. Saute onions celery and garlic in oil.

Step Two To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

Bread fresh cubed  1 lb

Stock or milk  24 oz

Ground beef  12 oz

Eggs whole  8

Parmesan cheese grated  4 oz

Parsley finely chopped  3 oz

Oregano minced 1 tbsp

Salt  to taste

Pepper  to taste

Method To Prepare This Dish

2. Combine bread and stock or milk in large mixing bowl; mix well.Add remaining ingredients,blend thoroughly.

3. Using no 12 ice cream scoop as measuring guide, scale 2½ oz meat balls.Scale entire mix up,then mold all balls into round shape.

Step Three To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

Stock hot  1 qt

Method To Prepare This Dish

4. Place meatballs in greased roast pan; bake 1/2 hours at 350°F.Remove meat balls into smaller pans add hot stock and cover.Keep hot for service.

5. Serve 2 meatballs on top of a portion of pasta and spaghetti sauce (recipe given below)

Spaghetti Sauce

Ingredients,Quantities and method To Make Spaghetti Sauce

Ingredients and quantities to make spaghetti Sauce are as under

Step One To Prepare Spaghetti Sauce  

Ingredients And Quantities To Make Spaghetti Sauce

Salad oil  1 pt

Onions finely chopped  2 lb

Celery finely chopped  1/2 lb

Green peppers finely chopped  2 oz

Garlic minced  5 tbsp

Method To Make This Sauce

Saute onions celery and green peppers in salad oil for about 10 minutes stirring frequently.

2. Add garlic and cook for about 2 minutes.

Step Two To Make This Sauce

Ingredients And Quantities To Make This Sauce

 Tomatoes crushed  2 no 10 cans

Tomato puree  1 no 10 can

Sweet basil leaves crushed  2 tsp.

Oregano leaves crushed  2 tsp

Bay leaves  2

Salt  to taste

Method To Make This Sauce

3. Add tomatoes,puree and seasonings.

4. Simmer uncovered for 2 hours.

5. Remove from fire and puree sauce through fine food mill.

6. Season with salt ad hold for service.

Note: To make meat sauce for spaghetti  use basic sauce above and add 2 lb of lightly sauteed ground beef drained.

Beef Tenderloin Wellington

Introduction To Beef Tenderloin Wellington

Beef tenderloin wellington is a delicious beef tenderloin (fillet steak) which is covered with pie dough and believe me it will give you a fingerlicking good tasty dish.

beef tenderloin wellington
beef tenderloin wellington

Ingredients,Quantities And Methods To Prepare Beef Tenderloin Wellington

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy beef tenderloin wellington dish.

Step One To Prepare Tenderloin Wellington

 Ingredients And Their Quantities To Prepare Beef Tenderloin Wellington

Yield : 8 portions   each portion : 1′ slice (¾ inch)

For the preparation of the dough:

Bread flour  24 oz

Salt  1/2 tsp

Butter  6 oz

Shortening  6 oz

Egg yolks  3

Olive oil  1/2 oz

Cold water  6 to 8 oz

Method To Prepare Beef Tenderloin Wellington

  1. Sift flour.Fold remaining ingredients into flour for pie dough.Blend lightly.Cover dough with cloth; allow to stand 1 hr.

Step Two To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

Beef tenderloin (fillet steak), whole ,trimmed peeled  1(5 lb)

Liver pate (recipe given below) or foie grass  8 oz

Truffle peelings, finely chopped  2 oz

Method To Prepare This Dish

2. Sear tenderloin well, leaving center practically raw.cool.Spread with liver pate or foie gras.sprinkle with chopped truffles.

Step Three To Prepare This Dish

Ingredients And Their Quantities To Prepare This Dish

Egg wash  to brush

Salad oil  for pan.

Method To Prepare This Dish

3. Roll out pate en croute dough 3/16 inch thick.Wrap dough around tenderloin keeping seam on bottom.Fold ends under.Decorate with cut-out made from dough trimmings.

4. Brush surface with egg wash.Place on oiled bake sheet.Bake at 350°F about 40 minutes or until dough is done. (if dough browns too quickly shield with foil).

5. Cut with slices about 3/4 inches thick: serve 1 slice per portion.Serve madeira sauce (recipe given below) separately in gravy boat or appropriate container.

Note if foie gras or liver pate has chopped truffles,truffles may be omitted as a separate ingredients.

Beef Liver Pate

beef liver pate
beef liver pate

Introduction To Beef Liver Pate

Beef liver pate is an appetizer and it gives a wonderful taste to beef tenderloin wellington dish and you can also use it as an appetizer by spreading it on a bread slice or bun after giving slice color in heated pan and adding some butter on the pan.

Preparation Time : 10 minutes Cooking time: 10 minutes

Resting time: 15 minutes  Total time 20 minutes

Ingredients,Quantities And Methods To Prepare Beef Liver Pate

Servings :8 people
2 tablespoons pastured butter or ghee
750 grams beef liver with removed membrane.
1/2 large diced yellow onion
1½ tablespoons heavy cream or coconut cream
1 teaspoon garlic powder
1 tablespoon coconut aminos
1/2 teaspoon paprika
1/2 teaspoon white pepper
.75 teaspoon sea salt

Method To Prepare Beef Liver Pate

  1. In a medium skillet, melt butter or ghee.

  2. Add onion and saute until translucent. Add chopped liver and cook until completely done but not overcooked.

  3. Place cooked onions and liver into a food processor. Add remaining ingredients and blend until smooth and even throughout.

  4. Add more salt if necessary and pulse a few more times to blend well.

  5. Transfer to a mason jar and store in the refrigerator for up to 2 weeks.

Madeira Sauce

madeira sauce
madeira sauce

Ingredients,Quantities And Methods To Prepare Madeira Sauce

1 shallots

Glass of port

salt and pepper  to taste

135 ml madeira wine

475 ml beef stock

3 tbsp flour

7 tbsp usalted butter

Method To Prepare Madeira Sauce

Melt 3 tablespoons of butter.Then add the flour stirring constantly until brown and smooth.Add beef stock and wine-stir and keep stirring until thickened.
Add the shallots and port in a separate pan and reduce.When reduced mix it with medeira sauce and season it.

Beef Pot Pie

Introduction To Beef Pot Pie

This beef pot pie is a type of meat pie with a bottom pie crust consisting of a flaky pastry.This pot pie consist of filling which comprises of vegetables and beef giving a delicious and figerlicking good taste.

beef pot pie
beef pot pie

Ingredients,Quantities and method To Make Beef Pot Pie

Ingredients and quantities to make saute beef tenderloin tips with mushroom sauce b following this fabulous recipe are as under 

Step One To Make Beef Pot Pie

Ingredients And Quantities To Make Beef Pot Pie

Scale  lb=pound   oz=1 ounce   gallon=3.78 liters    pt= 16 ounce  

Yield: 50 portions   each portion : 8 oz ladle with 3 oz cooked meat.

Salad oil  1½ pt 

Bottom round,shank or chuck, cut (1 inch in cubes)  17 lb

Method To Make Beef Pot Pie

  1. Heat 1/8 inches oil in fry pans : add meat,brown.Place meat in brazier or roast pan.

Step Two To Make Beef Pot Pie

Ingredients And Quantities To Make Beef Pot Pie

Bread flour  1 lb

Brown stock hot (recipe given below)  7 qt

Tomato puree  12 oz

Sachet bag;

Thyme  1 tsp

Bay leaf   large  1

Method To Make This Dish

2. Add balance of oil and flour to make roux.Stir until well blended.Add brown stock: cook until slightly thickened and smooth.Add tomato puree and sachet bag.Bring to boil.

3. Cover and bake at 350°F .for 2 hours or until meat is tender.

Step Three To Make This Dish

Ingredients And Quantities To Make This Dish

Carrots,perisienne,pcs  200

Potatoes,parisienne,pcs  200

Pearl onions,medium  50

Frozen peas cooked  2½ lb

Method To Make This Dish

4. Cook each vegetable separately in lightly salted boiling water.

Step Four To Make This Dish

Ingredients And Quantities To Make This Dish

Salt  to taste

Pepper   to taste

Dumplings or baked pastry cutouts

Method To Make This Dish

5. When meat is cooked, remove sachet bag and add 1 pt each onion and carrot liquid.Adjust seasoning.

6. Vegetables may either be incorporated or placed on stew as garnish.Serve 8 oz ladle with 3 oz cooked meat per portion.Top with dumplings or pastry cut outs

Basic Brown Stock

Yield: about 4½ gallons

Ingredients,Quantities and Method To Make Basic Brown Stock

Ingredients and quantities to make Basic Brown Stock are as under

Ingredients And Quantities To Make Basic Brown Stock

Beef bones  25 lb

Method To Make This Stock

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients And Quantities To Make This Stock

Water to cover  about 6 gallons

Method To Make This Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients,Quantities and Method To Make This Stock

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

Beef Stroganoff

Introduction To Beef Stroganoff

Beef Stroganoff is a Russian with sauteed beef sliced served in a sour cream sauce.From its origin Russia it became so popular all around the world in mid 19th- century.

beef stroganoff
beef stroganoff

Ingredients,Quantities And Methods To Prepare Beef Stroganoff

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy beef stroganoff dish.

Step One To Prepare Beef Stroganoff

Ingredients And Their Quantities To Prepare Beef Stroganoff

yield 48 portions   each portion : about 6 oz. beef and sauce

scale :

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Tenderloin tips  12 lb

Method To Prepare Beef Stroganoff

  1. Slice tenderloin tips in very thin strips (about 2 by 1 by 1/4 inches)

Step Two To Prepare Beef Stroganoff

Ingredients And Their Quantities To Prepare Beef Stroganoff

Vinegar  8 oz

Rich brown sauce (recipe given below)  3 qt

Sour cream  24 oz

Butter  6 oz

Method To Prepare Beef Stroganoff

2. Reduce vingar by boiling for several minutes.Add to brown sauce.Add hot brown sauce slowly to cream,stirring constantly to prevent curdling.Add butter (not melted)

Step Three To Prepare Beef Stroganoff

Ingredients And Their Quantities To Prepare Beef Stroganoff

Salad oil for sauteing

Method To Prepare Beef Stroganoff

4. Saute tenderloin tips in heavy skillet (a frying pan) until light brown.Strain all grease off in china cap (a strainer).

Step Four To Prepare Beef Stroganoff

Ingredients And Their Quantities To Prepare This Dish

Mushrooms sliced  24 oz

Butter  6 oz

Salt  to taste

Pepper  to taste

Method To Prepare This Dish

5. Saute sliced mushrooms in butter and add to beef.Pour sauce over all and heat but do not permit to boil.Add salt and pepper to taste.Keep warm in double boiler until ready to serve.

6. Serve with 3/4 cup (3½ oz) steamed rice,noodles or spaetzli.

Brown Sauce

brown sauce
brown sauce
brown sauce

Ingredients,Quantities and method To Make Brown Sauce

Ingredients and quantities to make Brown Sauce are as under

Ingredients And Quantities To Make Brown Sauce

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients And Quantities To Make This Sauce

Onions medium dice  1 lb

Celery medium dice  ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent   10 oz

Bread flour 10 oz

Method To Make This Sauce

  1. .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Make This Sauce

Ingredients And Quantities To Make This Sauce

Brown stock hot (recipe given below this recipe)   5 qt

Tomato puree  8 oz

Bay leaf whole 1

Salt  to taste

Pepper  to taste

Method To Make This Sauce

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients,Quantities and Method To Make Basic Brown Stock

Ingredients and quantities to make Basic Brown Stock are as under

Ingredients And Quantities To Make Basic Brown Stock

Beef bones  25 lb

Method To Make This Stock

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients And Quantities To Make This Stock

Water to cover  about 6 gallons

Method To Make This Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients,Quantities and Method To Make This Stock

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6

Parsley stems

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously

Tomato Relish

Introduction Of Tomato Relish 

Tomato relish is very uncommon condiment among people and has many uses.It can take many forms according to different recipes.It is like pickle and can have sweet to savory flavor that depends upon the ingredients and the methods used to prepare this condiment.It is like an American form of salsa and its flavor and texture is like that of ketchup. It is chunky and you can have a better experience and taste if you use it in place of ketchup.

Use of tomato relish is given below this recipe

Tomato Relish
Tomato Relish

Ingredients,Quantities And Methods To Prepare Tomato Relish 

Ingredients,quantities and methods to Prepare this condiment along with techniques which makes the cooking more easy and healthy.

Ingredients And Their Quantities To Prepare This Condiment

Preparation time: 15 minutes

Total cooking time: 1 hour and 10 minutes

Makes 4 cups

1.5 kg tomatoes,roughly chopped

3 large onions chopped

2 cups soft brown sugar

2 cups tarragon vinegar

2 cloves garlic crushed

2 teaspoons dried basil

1 tablespoon dried mustard

1 tablespoon curry powder

1 teaspoon ground allspice

Method To Prepare This Condiment

1.Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.

2  .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.

Uses Of Tomato Relish

(1) Tomato relish can replace the ketchup as you can use this condiment in place of ketchup for better taste.You can use it to spread on the top of the meat loaf before baking as it gives a rich tangy topping.For instance mix 1/2 cup in meatloaf,meatballs and hamburger patties before shaping and cooking for best taste.

(2) Use tomato relish between the slices of bread,cheese slices etc in place of ketchup as it will give a better taste than the ketchup.Use 1 -2 tablespoons of this condiment in your slices for the best taste. You can use it as a substitute of tomatoes when tomatoes are out of season  or not available

(3) Spread tomato relish on the pizza dough in place of tomato sauce and it will give your pizza a better taste 

Mango Chutney

Introduction To Mango Chutney

This Mango Chutney Is Low In Calories

Ingredients,Quantities And Methods To Prepare Mango Chutney

Ingredients,quantities and methods to Prepare mango chutney along with techniques which make preparation  more easy.

Ingredients And Their Quantities To Prepare This Condiment

Preparation time: 15 minutes

Total cooking time: 1 hour and 10 minutes

Makes 2 cups

3 large mangoes

1 teaspoon salt

1 cup white vinegar

2 small red chilies,seeded and chopped

5 cm fresh ginger grated

½ cup dates finely chopped

Method To Prepare This Condiment

1.  Peel the mangoes,remove stones and chop flesh;sprinkle with salt.

2.  Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.

3.   Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.

Serve with curries,ham sandwiches, sausages or on cold meats.

Fruit Chutney

A fruit chutney is a delicious and a most misunderstood condiment and has a variety of its usages in many different dishes like roast meats,salads,chaats and many fried dishes like chicken rolls,vegetable rolls etc and its different uses are given below this recipe.

FRUIT CHUTNEY
FRUIT CHUTNEY

Ingredients,Quantities And Methods To Prepare Fruit Chutney

Ingredients,quantities and methods to Prepare fruit chutney along with techniques which makes the cooking more easy and healthy.

Ingredients And Their Quantities To Prepare This Dish

Preparation time: 15 minutes

Total cooking time: 1 hour and 15 minutes Makes 5 cups

500 g green apples

500 g pears

2 onions chopped

1/2 cup sultanas

1/4 cup currants

1 cup soft brown sugar

2 cloves garlic chopped

3 cups cider vinegar

1 teaspoon five spice powder

1 teaspoon mixed spice

1/4 cup tomato paste

Method To Prepare The Dish

1 . Peel core and dice the apples and pears.Combine apples,pears.,

onions,sultanas,currants, sugar,garlic,vinegar,spices and tomato

paste in large heavy based pan.

2.  Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.

3.  Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.

SERVE with cold meats ,cheese or sausages

About Fruit Chutney And Its Uses

Fruit chutney is the worlds very delicious condiment and it is very misunderstood.The people who tried it say that their kitchens will never be without it and the people who didn’t try it are scratching their heads that what this fuss is all about.Fruit chutney because of its ease to prepare,its great flavor and vast variety of option to use this chutney with many dishes.A list of some of the uses of fruit chutney are as under.

  1. You can use it in your chicken salad and also use it in your sandwiches for better taste.
  2. Mix it with tour ground beef or pork and use it for sausage roll filling or use for meatloaf.
  3. When making a meat pie serve it on the side of a meat pie.
  4. Have it with any kind of cooked pork dish for instance pork chops,tenderloin,ham ,etc.
  5. It can be served with grilled sausages
  6. Serve it with roasted turkey or chicken.
  7. With pate it can be served for a great taste.
  8. Pour chutney over warm goat cheese and serve for a great taste.
  9. For a tasty dip mix it with green yogurt
  10. Use it as a dipping sauce for all your fried items like samosas,chicken,beef vegetable rolls,etc.
  11. With grilled cheese sandwich it can be served for great taste.
  12. Serve it on the side of Indian dishes like curry
  13. With cheese,veggie or any sort of burger it can be served for a refreshing taste,

Chili Jam

Introduction To Chili Jam

Chili jam is a delicious condiment which is made especially to enhance the taste of many dishes and can be used in many ways.Ways to use the chili jam are given below this recipe.

CHILLI  JAM
CHILLI  JAM

Ingredients,Quantities And Methods To Prepare Chilli Jam

Ingredients,quantities and methods to Prepare chili jam along with techniques which makes the cooking more easy and healthy.

Preparation time: 25 minutes

Total cooking time: 30 minutes

Makes 1 cup

12 red jalapeno jellies

2 medium ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

1/2 cup red wine vinegar

1/2 cup sugar

Method To Prepare The Dish

1 .  Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.

2..  Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies and tomatoes and chop the flesh finely.

3.  Combine the onion, apple,vinegar and sugar with the tomato and chill in a medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a month

NOTE  Use sparingly as a relish with cheese or cold meat or add to soups and stews for extra heat.

Uses Of Chili Jam

  1. Chili jam gives a great taste if used with different pastas and pasta sauces like stir it with spaghetti sauce it will give a great taste.

2.  In summer pasta sauces you can use it to make summer sauces spicy and warm.

3. It can be brushed over a roast pork to make sweet and spicy glaze and it should be brushed over the roasted lamb,pork etc for the last 30 minutes before it is done.

4. It gives a great flavor if mixed in chocolate cake mix before it is cooked.

5. For the purpose of chicken marinade mix it in mango chutney to give a great taste.

6. Can be mixed in salads to enhance the taste of salads,chaats e.t.c.

7. It gives a great taste to fish dishes when mixed with mash.

8. For a hot winter warmer add a teaspoon of chili jam in warm chocolate.

9. Stir in to stir fries like chicken stir fry ,veggie stir fry for a great taste.

Easy And Delicious Potted Pheasant Appetizer

Introduction To Potted Pheasant Appetizer Introduction

Potted Pheasant appetizer is something light and tasty which people serve to their guests before the main course meal .Whether it is a hotel,restaurant or a persons home ,appetizers are the starter meals which are served before the main meals so an appetizer should have the qualities which have the ability to appeal to the taste buds of the guests who eat it.

I am pretty much sure that you people will enjoy to have this meal as an appetizer and also serve it to your guests.

potted pheasant
potted pheasant

Ingredients,Quantities And Methods To Prepare This Appetizer

Ingredients,quantities and methods to Prepare this dish along with techniques which makes the cooking more easy and healthy.

Ingredients And Their Quantities To Prepare This Dish

Cooking Time : 3 minutes  Serves  4-6

IngredientsMetric/Im
perial
American
roast pheas
ant cooked
(recipe is
given below)
weight
without skin
and
bone  

Clarified
pheasant
dripping or
butter



port wine 


ground mace 


ground cinnamon


salt and
pepper 


350 g/12 oz   








100 g/4 oz 






1 ½ tbsp 


to taste 


to taste 


to taste 



¾  lb 








½ cup 






2 tbsp 


to taste 


to taste 


to taste 



Method To Prepare The Dish

Cut the flesh of the pheasant into pieces; either mince (grind) twice or chop in a food processor.Heat the dripping or butter and blend the half with the pheasant.Add the port wine, spices and seasoning.Put into individual pots , top with the remaining dripping or butter.Chill well. Serve with hot toast and butter or use as sandwich filling.

Variation

Grouse pigeon or other game birds or venison can be used in place of pheasant.Chicken or turkey can be used instead of pheasant.Use half breast and half leg meat, and butter and dry sherry instead of dripping and port wine. Potted Beef: Use lightly cooked and minced (ground) roast beef instead of pheasant;add 1 to 2 teaspoons made mustard and a little garlic salt as well as other seasoning.Omit the mace and cinnamon from the recipe left.Blend with beef stock or brandy instead of a port wine.

Potted Ham

Use boiled bacon or ham in place of pheasant; omit the ground cinnamon. Flavor with made mustard and mace.Bind with dry sherry instead of port wine.

 

Bacon And Chicken Pate

Introduction To Chicken And Bacon Pate

Chicken And Bacon Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

bacon and chicken pate
bacon and chicken pate

Ingredients,Quantities And Methods To Prepare Bacon And Chicken Pate

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy bacon and chicken pate with techniques which will make the dish more delicious and wonderful.

Ingredients And Their Quantities To Prepare This Dish

Cooking time : 1 ½ hours  Serves 8

(1) Bacon rashers (slices)   225 g/8 oz  or   1/2 lb in American

(2) Raw chicken ,thinly sliced  350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz  or  1/4 cup in American

(4) Medium onions chopped  1 or 1 in American

(5) Garlic cloves crushed 1-2  or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock   225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry 2 tbsp or 3 tbsp in American

(16)Stuffed olives sliced 2 or 2 in American

(17) Sage sprig or sprig in American

Method To Prepare This Dish

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼  hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sliced olives and sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.