Starter
Veal pâté
Boiled veal and vegetables put through the mincer and bound with mayonnaise. A homemade pâté you serve with a spoon.
Recipe from Каролина Петковска · Brampton, ON
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Wash the meat and peel the vegetables. Put everything into a pot of water seasoned with the seasoning mix and the salt.
- Boil until the meat is thoroughly done — about an hour and a half. It is ready when a fork goes in without resistance and the meat parts of its own accord.
- Drain and let everything cool a little. Do not mince it hot — the machine clogs and the mixture turns to paste.
- Put it all through a mincer. For a coarser pâté pass it once; for a smoother one, twice.
- Add the mayonnaise to the minced mixture. More than 250 ml is fine depending on taste — the pâté should be smooth but not runny.
- Add a little mustard and black pepper and mix the whole thing well. Taste and add salt if it needs it.
- Serve in a deep dish with mayonnaise spread over the top. Chill for at least two hours before serving so it firms up.
If you cannot find it
Substitutions that work outside Macedonia.
- Veal
- Beef shoulder or chicken thigh — you want meat that shreds easily after long boiling.
- Mayonnaise
- Half mayonnaise, half thick Greek yoghurt, for a lighter pâté.
- Seasoning mix
- Stock powder with dried parsley and celery.
