Turkey Paste

  • 09/06/2006
  • Moderate difficulty
  • 10 – 12
  • 90 min

If you like pastes why not indulge in them, in a true gourmet style. This recipe is a great idea for larger parties or gatherings, served as a cold buffet.

Ingredients 10 – 12 

  • 400 g turkey breast, cubed
  • 250 g turkey liver, cubed
  • 250 g butter
  • 30 g bacon, chopped
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 100 ml cooking cream
  • 3-4 Dill Gherkins, grated
  • pinch of grated nutmeg
  • 2 tablespoons cognac
  • 2 tablespoons lemon juice

Preparation

  1. 1.
    Cook the turkey breast and liver cubes in 50 g of hot butter.
  2. 2.
    Add in the bacon and Vegeta Gourmet Stock Powder and stew while continually adding small amounts of water, until the meat becomes tender and soft.
  3. 3.
    Once cooked, let the meat and liver cool down then mince in the food processor.
  4. 4.
    Mix the remaining butter with the mince, cooking cream, gherkins, nutmeg, cognac, lemon juice and mix well.
  5. 5.
    Place the prepared paste in the oiled dish and leave in the fridge to cool.

Serving

Remove the paste from the dish and serve with the toasted continental bread or toast.

Tip

When stewing the meat feel free to add pine nuts.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 267 / 1.116 - -
Fat g 21,45 - -
Carbohydrates g 1,73 - -
Dietary fibre g 0,00 - -
Protein g 15,55 - -
Sodium g 0,58 0 0
Vitamin A μg 4.476,77 112 90
Vitamin D μg 18,91 9 9
Vitamin C mg 3,15 4 4
Niacin mg 7,61 54 38
Potassium mg 190,14 5 5
Calcium mg 20,04 2 2
Phosphorous mg 157,26 20 20

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)