Secrets to perfecting pâté: A simple recipe for beginners
Pâté was a speciality of old cuisine. Today, this meaty delicacy graces the holiday table. There's no denying that its preparation requires some effort. We have a few tips to make it easier and a really simple recipe. This pâté will turn out perfect even for beginners.
24 November 2024 18:37
Pâté has long been considered a classic holiday dish and continues to enjoy consistent popularity. Although there is a wide selection of pâtés available in shops, the homemade version possesses a unique taste. Its preparation can be challenging, but we have a reliable recipe that's perfect even for beginners.
To ensure the pâté is exquisite..
The key to success is thoroughly aerating the meat, which gives the pâté its lightness and delicacy. Therefore, the ingredients must be mixed very thoroughly, and the mixture kneaded well. The type of meat and its quantity are also important. When shopping, remember to purchase the correct amount of ingredients. If you want to bake two large, elongated loaf pans of pâté, you'll need:
- about 2.5 kilograms of meat, including 450 grams each of pork shoulder, beef, neck, chicken liver, and pork jowl or fatty bacon. You can also use poultry meat. Half of it should be fatty.
- ten eggs,
- optionally soaked rolls (two crusty rolls or half a baguette),
- seasonings: salt, pepper, ginger, nutmeg, vegetable seasoning, sugar, bay leaf, and allspice.
The meat should be cooked with a bay leaf and allspice until tender, which can be done the day before baking. The liver should be cleaned and blanched, then set aside to cool.
How to bake the pâté?
Once cooled, all ingredients, including the resulting jelly and drained bread, should be ground twice or once through fine holes. Add ten egg yolks and spices, then mix and aerate the entire mixture well. Finally, fold in stiffly beaten egg whites, mixing gently.
Pour the prepared mixture into pans lined with parchment paper. Preheat the oven to 180 degrees Celsius, and bake the pâté for about 60-70 minutes. Check its doneness with a skewer, similar to a sponge cake. When it comes out dry, the pâté is ready to be removed. Let it cool with the oven door open or take it outside. Remove from the pans only after it has completely cooled.
Homemade pâté pairs remarkably well with vegetable salad or tartar sauce. It can also be served with horseradish or beet relish. To keep the pâté fresh and moist for several days, it's best to store it in the fridge, wrapped in fresh parchment paper. This is a simple way to enjoy homemade produce for a longer time.
