Turkey noodles with walnuts

Ingredients for Turkey noodles with walnuts

Instructions for Turkey noodles with walnuts

To prepare the Turkey noodles with walnuts recipe, please follow these instructions:

Cut the turkey chicken into long strips of 2 cm. In diameter. Put them in a bowl, pour a couple of tablespoons of port wine and let the meat pull in a refrigerator approx. 1 hour. Turn the meat occasionally.

Cut veal and veal into smaller pieces and run it twice through a meat chopper.

Chop the walnuts roughly. Bring the minced meat into a bowl and mix it with egg, cream fraiche, the rest of the port wine, thyme leaves, walnuts, salt and pepper. Stir the dad well and let it rest for an hour in the refrigerator, so that the spice season is spread out and the dangers are stabilized.

Set the oven to 175 degrees. Fill a frying pan half with water and place it on the bottom of the oven.

Put the port wine from the turkey seed and stir it in the dad.

Cut the spoon into very thin slices. Put 2 bay leaves in the bottom of the mold and then coat it with the thin spoon slices. Make sure the teaspoon hangs at least 1 cm. Beyond the edge of the mold.

Get 1/3 of the dad in the shape. Lay half of the limestone strips on it. The meat must lay in the shape of a small space between the pieces. Push the turkey seed easily into the farmer and put another 1/3 of the farmer over. Push it on to prevent holes in the pate. Put the remaining slices of turkey meat over, push them into place and finish with the rest of the dad.

Push the dad together and smooth it on the surface. Cover with tear discs and fold the sides of the sides over the cover. Cover the mold with a tight lid or aluminum foil.

Put the mold in the preheated water bath. The water bath should go about Half up about the shape. Path the bag for 40 minutes. Remove the lid - increase the heat to 190 degrees and bag the pate for another 10 - 15 minutes until the teaspoon has taken light and a pinch will dry up.

Take out the pate and let it cool under light pressure. Store it in the refrigerator for the next day.

tips:
Decorate with freshly squeezed walnuts for serving. The pate is best the day after and it lasts 3-4 days in the fridge. The turkey can be replaced by chicken breast. Timian can be replaced with estragon.

Server pate with cornichoner, green salad or tomato salad and homemade bread.