Pate recipes

We all love to eat. This is such an obvious fact that even calling it out loud is somehow strange. Some people have a sweet tooth, others are meat eaters. But a person indifferent to food cannot be found in the whole wide world. This article will delight meat-eaters, because its topic is how to make a delicious pate at home.

How to cook pate

In general, what is a pate? This is finely ground minced meat from any type of meat or meat offal. The pate can be:

• hepatic;
• chicken;
• beef;
• mushroom;
• pork;
• vegetable;
• with cream;
• with nuts and prunes;
• with onions and carrots;
• with different spices;
• cold;
• hot.

In general, it is not a problem to find a pate that suits your taste requirements. But more on that later.

And in the process of preparing it, nothing is just as difficult. The general principle of any pate:

1. Prepare meat (boil or fry).
2. Grind with a blender or food processor.
3. Add other ingredients - vegetables, cream, spices.
4. Stir.
5. Spread on bread.
6. Enjoy the finished meal.

Why is it so important to cook this dish yourself? First of all, you will be sure of its quality and naturalness. A self-prepared product will definitely not contain dyes, flavor enhancers and other chemical hazards.

Secondly, you can choose the perfect recipe pate, the taste of which will appeal to you like nothing else. By the way, the pate can be used not only as a sandwich. It works well as a filling for tartlets, meat addition to the side dish, someone even manages to cook pies with it.

Third, you can try a new dish. Have you ever eaten mushroom or vegetable pate? And after reading this article, learn how to cook it at home, than you can accidentally cause the envy of your girlfriends.

Liver pate: recipe

Let's start with the most common variety of this delicacy - liver pate. It has a bunch of different variations and it is difficult to remain indifferent to it. Due to the variety of recipes, this dish is suitable even for those who cannot stand liver.

Well, let's not delay. To prepare the classic liver pâté you will need:

• liver 250-300 g;
• butter a little more than 100 g;
• 1 pc. medium sized onions and carrots;
• vegetable oil for frying;
• salt;
• spices.

It is worth noting that chicken liver is more tender and cooks faster than beef liver. But here, of course, a matter of taste.

How to prepare a liver delicacy:

1. Peel the vegetables. Grind.
2. Place a frying pan on the stove, add some oil and heat it up.
3. Fry the onion until transparent.
4. Add carrots and continue to fry.
5. Wash the liver, pat dry with a paper towel.
6. Cut into small pieces.
7. Preheat a clean frying pan, put in the liver.
8. Roast the offal over a decent heat. Something between maximum and average.
9. Cooking time is about 7 minutes, remember to stir regularly. The degree of readiness can be determined as follows - cut a piece, if the blood does not ooze, then the dish is ready.
10. Grind the liver and vegetables using a blender, a food processor, or simply by passing through a meat grinder.
11. Add softened butter and stir the mixture thoroughly.
12. Salt, add spices to taste. It goes well with allspice or white pepper, nutmeg, marjoram, thyme, sage or garlic.
13. Refrigerate for 20-10 minutes.
14. Bon Appetit!

Advice. If your household does not like the bright liver taste, you can try this trick. Remove all ducts and films from the pulp. Chop and soak it in milk with a pinch of baking soda.

For those who do not want to constantly stand at the stove and stir, you can make a baked pate. To do this, put the liver and vegetables in an ovenproof dish, brush with lard and put in a hot oven. It is necessary to simmer until tender, about an hour. If possible, cover the form with a lid. Grind the finished products in any convenient way, add 2 boiled eggs, oil, salt and seasonings. Stir well.

Chicken pate: recipe

Why is it a delicacy, you ask, because you can buy pate in any store and literally for a penny? The question is reasonable, yes, today this product has become available to any wallet. And of course, the mass of 50 rubles per half a kilo is difficult to call a delicacy, there is hardly anything from meat in it.

Previously, this dish was available only to aristocrats, due to its high cost. Because only meat is used for pate, offal - fresh and high quality. It's that simple.

So, chicken pate. We offer you a delicate variation of this dish - with cheese. Required:

• chicken breast fillet 800 g;
• butter 150 g;
• hard cheese 200 g;
• onions 2 medium heads;
• salt, spices to taste.

The process of making chicken delicacy is simple:

1. The breast must be baked in the oven. Place in a lightly oiled baking dish. Place in a hot oven and bake for 15-20 minutes at 180 degrees.
2. Onions, peel and chop. Place it in a preheated skillet and fry for 7-10 minutes over medium heat, until light golden brown.
3. Pass the finished ingredients a couple of times through a meat grinder or grind with a blender.
4. Add mild butter, salt and seasoning. Stir well.
5. Serve the finished dish with herbs. If the pate seems a little dry to you, you can add broth, cream, or more butter. With the latter it will be fatter, but also tastier.

Beef pate: recipe

How to prepare a pate so that it becomes a table decoration, and not just a tasty mass? Try to roll a roll out of it. Now we'll tell you how.

For a pâté roll you need:

• beef liver 600-800 g;
• a couple of onions and carrots;
• sunflower oil (5 tablespoons) and butter (50 g);
• lard 50 g;
• allspice and other spices;
• salt.

Here are some tips for primary liver processing:

• only fresh liver makes a delicious dish;
• fresh liver has a rich dark color, without shades of green or yellow;
• there may be large yellow blotches - fat;
• to make the liver softer, soak it in milk for 1 hour;
• the easiest way to remove the film from the liver is to pour boiling water over it.

Cooking method:

1. Prepare the liver - wash, remove films and ducts.
2. Cut into small pieces.
3. Peel the onions and carrots, cut them and put them in a frying pan.
4. When the onion is translucent, add the chopped liver.
5. When the food is tender, add salt and spices.
6. Remove ingredients from heat, cool slightly. Add lard to them.
7. Scroll through a meat grinder with the finest nozzle a couple of times.
8. The mixture should be thick enough. If it seems a little thin, add a couple of tablespoons of flour.
9. You can improve the taste of the dish with cream, nuts, brandy, broccoli or cheese.
10. For a roll, you need to take a mat and wrap it with cling film. Instead of film, baking paper will do.
11. Spread the mixture onto the mat, tamping firmly. Layer thickness 5-7 mm.
12. Spread soft butter evenly over the pate, in a second layer.
13. Roll the pate gently, helping yourself with the mat.
14. Wrap it in plastic wrap and put it in the cold.
15. It is better to store the remnants of the pate in a film or an airtight container - the product is quickly weathered.

Chicken pate

We offer you a recipe for piquant chicken liver pate. Its unusualness lies in nuts and prunes.

So, you will need:

• a pound of chicken liver;
• 1 pc. onions and carrots;
• half a glass of walnuts;
• 100 g prunes, preferably smoked;
• butter and vegetable oil in a couple of spoons;
• salt, seasonings to taste.

This dish is prepared as follows:

1. Peel, cut, and put the vegetables in the pan. Fry in vegetable oil until golden brown.
2. Wash the liver and prunes, remove the films. Cut into small pieces.
3. Put in the pan, to onions and carrots.
4. Add salt and spices. You can add 1 tsp. sugar, the taste will become more interesting.
5. Put the finished products in a plate, add crushed nuts on top.
6. Bring to a pate in any convenient way: blender, food processor, meat grinder.

Pork pate recipe

This dish can be prepared not only for the occasion, but can also be preserved in jars for the winter. This case is a little more troublesome, but worth it.

Ingredient List:

• pork head 15 kg;
• offal 2 kg;
• 10 pcs. onions and chicken eggs;
• frying oil;
• peppercorns and ground;
• bay leaf 10 pcs.;
• salt to taste.

The whole complexity of this dish lies in the heads. They need to be chosen correctly. Optimally for this, choose a head weighing about 5 kg. They have a sufficient combination of meat and lard. Larger heads contain too much grease, which will most likely have to be thrown away. Ask them to divide them into 6-8 parts in advance - it is quite difficult to do this at home.

A fresh head smells specific, but not offensive. Has no yellow or green tint. Product preparation:

1. If the carcass has bristles, burn it over the gas.
2. Fill the heads with warm water for an hour.
3. Carefully wipe off the carbon deposits with an iron brush, the skin should be almost white.
4. Fold in a large container, put on fire.
5. Pepper.
6. Cook for several hours over low heat, until the meat begins to lag behind the bones by itself.
7. The offal should also be boiled separately, with spices.
8. Separate the meat and lard.

How to cook pate for the winter:

1. Peel and chop the onions. Put to fry.
2. Chop meat, lard, and fried onions using kitchen appliances.
3. Add raw eggs. Stir well.
4. Place the dish in clean jars. You should not take a large container, liter and half liter is optimal.
5. Cover each jar with a piece of foil and place in a preheated oven.
6. Temperature 180 degrees.
7. After the delicacy boils, simmer for another 50-60 minutes.
8. Then tighten with sterilized tin lids.

Mushroom pate recipe

For mushroom gourmets, we offer a delicious recipe mushroom caviar. Or a false pate. So, you will need:

• a pound of champignons;
• 100 g of crushed walnuts;
• butter, and for frying;
• processed cheese 1 pc;
• soy sauce tbsp;
• cognac a couple of spoons;
• thyme half a spoon;
• salt.

Cooking mushroom yummy is simple:

1. Peel the onion, put it in a preheated pan.
2. Add nuts.
3. As the onion becomes transparent, add the chopped mushrooms.
4. Cook until all the water has evaporated.
5. Remove from heat, let cool.
6. Grind the mixture in a food processor. Add cheese, sauce, spices and salt. Scroll again.
7. Refrigerate for 20-40 minutes and serve.

Vegetable pate

Delicious and light vegetable pate is perfect for a snack. It is prepared quickly and easily. To do this, you need:

• 1 pc. bell peppers, medium carrots and zucchini;
• salt and seasonings;
• vegetable oil for frying.

Cooking method:

1. Wash and peel vegetables.
2. To cut in cubes.
3. First put carrots in a hot pan, then pepper.
4. Add the courgette after 10 minutes.
5. Stir regularly and fry the vegetables for about 15 minutes.
6. Place the prepared vegetable mixture in a blender bowl and chop.
7. Salt, add spices. Stir.
8. Serve well with Borodino croutons of bread... Cut the bread into pieces and sauté in butter and garlic.