Ingredients for making turkey paste with arugula
- Smoked turkey breast 200 grams
- Smoked pork ham 30 grams
- Port or natural orange juice 2 tablespoons
- Fat cottage cheese 100 grams
- Cream 3 tablespoons
- Olive oil 3 tablespoons
- Thyme fresh 1 sprig
- Fresh arugula 1 small bunch
- Balsamic vinegar 1 tablespoon
- Small lemon 1 piece
- Cayenne pepper, dried to taste
- Ground white pepper to taste
- Salt to taste
- Main ingredients: Ham, Salad, Turkey, Cream
- Serving 6 servings
Juicer, teaspoon, tablespoon, blender, cutting board, kitchen knife, plate - 3 pieces, saucer - 2 pieces, fine grater, deep bowl - 2 pieces, mixer, deep mixer bowl, refrigerator, portioned serving plates, food foil, kitchen paper towels, food container with lid, medium bowl
Cooking turkey paste with arugula:
Step 1: prepare the lemon.
To prepare the paste, we need not the lemon itself, but only its juice and zest. Therefore, first we rinse the citrus well under running warm water and put it into a deep bowl. Fill the container with boiling water so that the liquid completely covers the component. This must be done so that all bitterness leaves the lemon. Now gently drain the hot water, and put the citrus on a cutting board. Using a knife, cut the lemon into two parts.
Using a juicer, squeeze the juice from the component and leave it aside for a while.
Then, using a fine grater, rub the peel of the lemon directly on the cutting board. Pour the zest itself into a clean saucer and proceed to the preparation of the next ingredient.
Step 2: prepare the smoked turkey breast.
If necessary, clean the turkey breast from the skin and then put the meat on a cutting board. With a knife, chop the component with medium slices and transfer to a free plate.
Step 3: prepare smoked pork ham.
Put the pork ham on a cutting board and use the knife to remove excess fat. Now grind the meat into slices and transfer to a plate with chopped brisket.
Step 4: prepare thyme.
Thyme is washed under running warm water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and pour it into a clean saucer.
Step 5: prepare the arugula.
Rinse the arugula thoroughly under running warm water and pat it with kitchen paper towels. If desired, greens can be laid out on a flat surface and chopped with a knife. In another embodiment, the component is simply served together with the paste, so that everyone can decide for himself whether to decorate his sandwich with this greens or not. I usually chop the arugula in small pieces and add to the dish before serving. The prepared greens are transferred to a clean plate and for now leave aside.
Step 6: prepare turkey paste with arugula.
First of all, put the chopped smoked pork ham and turkey breast into the blender bowl. Add cottage cheese, port or orange natural juice here and grind at high speed until a homogeneous creamy mass is formed. Now we transfer it to a clean medium bowl and continue to cook the paste.
Pour cream into a deep bowl of the mixer. Using the whisk of the appliance, beat the component until a strong foam is formed.
We shift it with a tablespoon into a bowl with meat mass, add chopped thyme and lemon zest to it, and mix everything thoroughly with improvised stock until uniform. At the end, pour salt, cayenne and white pepper into the container to taste. Once again, mix the mixture with a tablespoon and wrap the bowl with cling film. Put the paste in the refrigerator to insist for 1 hour. Important: after this, part of the dish is served at the dinner table, and the rest is transferred to a food container, closed tightly with a lid and stored in a cool place for 2-3 days.
In 10 minutes until the end of the allotted time, pour into a clean deep bowl 1 teaspoon freshly squeezed lemon juice, vinegar and olive oil. Using a tablespoon, mix everything thoroughly until smooth. This will be our arugula dressing.
Step 7: serve turkey paste with arugula.
When the paste is infused, we take it out of the refrigerator and begin serving the dish. Put chopped arugula on portioned plates and pour it with dressing. If desired, you can also sprinkle the leaves with a small amount of salt and white pepper. We spread the pate on top and serve it with the pieces of white bread to the dining table.
You can also immediately spread bread on the dish and sprinkle it with chopped arugula. And the last option: do not add this greens at all and give everyone the opportunity to independently try the paste and add greens if desired.
- to make the paste more tender, you can do without cayenne pepper, as it goes very sharp on its own and sometimes even burns the tongue. Because of this, there is a risk of spoiling the dish;
- to prepare the paste, it is best to use home-made cream;
- to put the pate on a plate, be sure to moisten a tablespoon each time under running water so that the dish does not stick to the inventory.