Meat Pates

Meat Pates

Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smooth pâté with rich meat flavor.

4 servings
Preparation: 25 min. In addition,
approximately 4 hours cooling
Cooking time: 1 hour 45 min.
Oven temperature: 160°
C / 320° F

2 tablespoons olive oil
450 g [1 lb] beef cut into large cubes
1 1/2 dl [0,3 pt] red wine
1 clove garlic, peeled and finely chopped
1 level teaspoon dried marjoram
1 bay leaf
225 g [1/2 lb] cottage cheese
1 level teaspoon whole peppercorns
crushed coriander leaves
or other herbs for garnish


[1] Heat the oil in frying pan and brown the meat on all sides over high heat. Take the meat up with slotted spoon and place in a casserole dish or heat-proof saucepan.

[2] Add the wine, garlic, marjoram and bay leaf and stir. Put on a tight-fitting lid and place the dish in a hot oven for 1 hour 45 min. or until meat is tender enough to split with a fork. Stir once or twice during the cooking.

[3] Put meat and broth in a wide bowl, remove the bay leaf. Let everything cool and put the bowl in the refrigerator for at least 2 hours. Remove any fat from the surface and remove any membranes and cartilage from the meat. Run meat and broth in a food processor or blender until everything is smouth or run it twice through a meat grinder.

[4] Add the cottage cheese and run 1 min. in the food processor or blender or whip with a fork. Divide the mixture among four ramekins, sprinkle crushed peppercorns over and cool in refrigerator about 1 hour. Garnish with coriander or other herbs just before serving.

[5] Toast Melba (thin, crispy, toasted white bread slices) is nice accompaniment with these meat pâtés, which will also work very well as an evening meal.