Meat Paste

To obtain a delicious and consistent paste, I started by grinding the leftover roast, ensuring that the texture is uniform and fine. I chose the leftover roast from a previous dinner, which, due to the spices already used, will add a rich flavor to the paste. Then, I added the olives, which bring a salty note and an unmistakable taste. I prefer green olives for a pleasant contrast of flavor, but black ones can also be an excellent choice, depending on personal preferences.

The next step was to add the boiled eggs, which I cut into small cubes to integrate them more easily into the mixture. They bring a creamy texture and a considerable protein contribution, making the paste not only tasty but also nutritious. After adding all the ingredients, I added soft butter, left at room temperature, which will help improve the consistency and add extra flavor. The butter will melt easily and weave all the flavors together, creating a homogeneous paste.

Mustard was added gradually, to taste, to avoid an overly intense flavor. It will provide a slight spicy accent, perfectly complementing the taste of the meat and olives. It is important to mix the ingredients well so that every bite is full of flavor.

This versatile paste can be used in many ways. It is perfect on a slice of fresh bread to create a savory toast, or it can be used for making sandwiches, adding a layer of flavor. It is ideal for dinner, served alongside a fresh salad, but also for breakfast, alongside sweet cow cheese, which I chose to combine this morning.

For parties, this paste becomes an ideal appetizer, perfect to be served with crunchy crackers. If you want to give it a spicy note, you can add a few drops of hot sauce or spices like chili pepper, which will intensify the flavor and add a touch of culinary adventure. This simple and quick recipe has proven to be not only delicious but also an excellent way to recycle leftovers, turning them into something new and tasty.

 Ingredients: leftover meat (pork, chicken, beef) approximately 450 g, 8 olives, 3 hard-boiled eggs, mustard to taste, approximately 120 g of butter

 Tags:  eggs chicken meat unt life pig steak olives gluten-free recipes lactose-free recipes