How to cook meat pate: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pate is the national dish of French cuisine. It is made from poultry, fish, vegetables, mushrooms, chicken or goose liver. After reading today's article, you will learn how to make homemade meat pate.

Beef variant

This simple recipe is perfect for breakfast or a quick snack. However, it should be noted that the process itself takes a lot of time. Therefore, it is better to make this snack on a day off when you do not need to rush anywhere. To make a real homemade meat pate, you must purchase all the required components in advance. This time you should have:

• A half kilo of beef pulp.
• Three tablespoons of ghee.
• Two medium carrots and onions each.
• A quarter of a stick of butter.
• A pinch each of dry marjoram, coriander and nutmeg.

To prevent your meat pate from being bland, you need to additionally prepare a small amount of s alt and black pepper. These ingredients will give the dish a more pronounced and rich taste.

Process Description

Pre-washed beef is cut into medium pieces and fried in a frying pan greased with warmed ghee. When a golden crust forms on the meat, it is transferred to a saucepan with a thick bottom, a glass of drinking water is poured into it, brought to a boil and simmered under the lid for about two hours.

Pre-cut onions and carrots are fried in the remaining oil. At the very end, spices are added to the vegetables, mixed and removed from the stove. Grind the cooked beef with a meat grinder or blender. Do the same with fried vegetables. After that, minced meat is combined with chopped carrot-onion mass.

The broth left after cooking the beef is poured into the pan where the vegetables were fried. Bring it to a boil and send it to a bowl with meat, carrots and onions. S alt, pepper and soft butter are also added there. All are whipped with a blender and transferred to a ceramic or glass dish. They store ready-made homemade meat pate, the recipe of which can be seen a little higher, in the refrigerator.

Duck and chicken variant

This dish does not require a standard set of ingredients. Moreover, many of the required products are not always available in every home. In order not to be distracted from the process in search of the missing components, it is better to walk to the nearest supermarket in advance. To prepare a delicious and fragrant meat pate at home, you should have at hand:

• Two hundred grams each of chicken and duck fillets.
• Couplecloves of garlic.
• One hundred and fifty grams of pork tenderloin.
• Three tablespoons of cognac.
• Two hundred and fifty grams of bacon.
• Two tablespoons each of olive oil and butter.
• Kilo of minced pork.
• A couple of tablespoons of tarragon.
• One hundred and fifty milliliters of 15% cream.
• A tablespoon of rosemary.

To make a rich meat pate of pork, chicken and duck, you need to additionally stock up on a little parsley and fresh thyme. It is these ingredients that will give the dish a unique flavor.

Cooking technology

Pre-washed chicken, duck and pork cut into small pieces and put in one container. The meat prepared in this way is poured with a marinade consisting of pepper, cognac, thyme, olive oil and garlic. Mix everything well, cover with a lid and leave for at least an hour. The longer the meat is marinated, the richer the taste of the finished dish will be.

Then the pieces are laid out on a wide frying pan with a thick bottom, greased with butter, and fried until golden brown. In a rectangular terrine or muffin pan, place the bacon so that it hangs down from the edges. To achieve a similar effect, it is placed in two strips towards each other, making sure that they overlap at the bottom.

Put the minced meat in a large bowl and knead it well with a fork. Pepper, s alt,greens and cream. Pickled and fried meat is sent to the resulting mass, kneaded thoroughly. The resulting minced meat is sent into a mold and covered with strips of bacon. All this is wrapped in foil. The form is placed in a high heat-resistant dish filled with boiling water, and sent to the oven. The meat pate is baked for an hour at one hundred and eighty degrees. After that, it is taken out of the oven, cooled and served.

Option with liver addition

It should be noted that the appetizer prepared according to this recipe has a rather delicate taste. To prepare such a pate, you need to check in advance whether your refrigerator has everything you need. In this case, you should have at hand:

• Seven hundred grams of pork.
• A pound of beef.
• One hundred grams of bread crumb.
• One carrot and one onion each.
• Two hundred grams of beef liver.
• A couple of potato tubers.
• Five black peppercorns.

S alt, lavrushka and parsley root will be used as additional ingredients.

Action algorithm

Vegetables are washed, peeled and sent to a pot filled with water. Pre-prepared and chopped meat is also placed there. When the liquid boils, add lavrushka, s alt, parsley root and black peppercorns to it. Meat with vegetables is covered with a lid and left to cook on minimum heat for an hour. Then the onions and carrots are taken out of the broth and the washed liver is added to it. All this is boiled for about an hour.

Ready meat is taken out ofpans, cool it and grind it in a meat grinder. The same is done with liver, vegetables and bread crumb soaked in broth. The crushed ingredients are mixed in one bowl. After that, they are passed through a meat grinder three more times. This will give the meat pâté an incredibly tender, pasty texture.

The finished snack is transferred to a hermetically sealed container and put away for further storage in the refrigerator. Such a pate is interesting because it can not only be spread on bread, but also used as a filling for various pies.