7 Simple Recipes For Making The Most Delicious Pâté

Pate is a familiar snack that our grandmothers and great-grandmothers cooked with pleasure. By the way, pâté was mentioned in cookbooks as early as the 14th century.

Pate is a familiar snack that our grandmothers and great-grandmothers cooked with pleasure. By the way, pâté was mentioned in cookbooks as early as the 14th century.

In fact, pate is minced boiled meat with additives, and the meat base of the pate can be any kind of meat, as well as offal. Today pâté is also made with fish and beans.

See recipes, cook, it will be incredibly delicious! And as a bonus, we are enclosing a recipe for making delicious pâté.

1. Meat pate

 

A classic that everyone will love!

For cooking you need:

Boiled veal - 300 g; Bulb; Carrots - 1/2 pc.; Garlic - 1 clove; Butter - 80 g; Meat broth - 30-50 ml; Vegetable oil - 1 tbsp. l.; Nutmeg - a pinch; Salt, pepper - to taste.

The meat can be boiled as follows: place in boiling water and cook for 2 hours at a low boil. 10 minutes before the end of cooking, salt the broth that can be used to prepare the same pate.

Peel onions and carrots, chop and fry in vegetable oil.

Cut the finished meat into medium-sized pieces, remove all veins and put in a blender bowl. Add vegetables, room temperature oil and grind in pulse mode. Add the broth to the meat, the pate should be soft, but dense, and keep its shape well.

Arrange the pate in glass jars, tightly close the lid and send to the refrigerator. After 1-2 hours you can try!

2. Bean pate on crackers

 

Super snack! We will tell you how to cook not only pate, but also savory crackers.

Pate Ingredients:

Beans - 300 g; Bulb; Soy sauce - 1 tbsp. l.; Vegetable oil - 1 tbsp. l.; Sugar - 1 tsp; Balsamic vinegar - 1 tbsp. l.; Cream 20% - 30-40 ml; Salt, pepper, dried herbs - to taste.

For crackers:

Wheat flour - 180 g; Tomato paste - 1 tsp; Adjika spicy - 1 tbsp. l.; Water - 9 tbsp. l.; Vegetable oil - 30 ml; Garlic - 1-2 cloves; Dried basil - 1 tsp; Salt, ground black pepper - to taste.

Sort the beans, rinse, fill with clean water and leave for 3 hours. Then drain the water, fill it with clean water, boil the beans until tender, salt.

Cut the onion into half rings and fry in a pan with sugar. Once the onions are caramelized, add soy sauce, balsamic vinegar and heat for 30 seconds.

Add cream, onion, herbs, salt, pepper to the finished beans and turn into a smooth puree with a blender. Put the finished pate in the refrigerator.

To prepare crackers, mix vegetable oil with adjika, tomato paste, chopped garlic, basil, salt and pepper. Then pour in the water, sift the flour and knead the dough. Wrap the dough in cling film and refrigerate for 30 minutes.

Roll out the dough to a thickness of 5 mm and cut out the cookies. Bake on a baking sheet lined with baking paper at 180 degrees for 15 minutes.

Using a pastry bag, pipe the bean paste onto the cooled crackers, garnish with pomegranate seeds, seeds, fresh herbs and serve!

3. Jellied pate

 

A spectacular appetizer, for the preparation of which you will need:

Beef liver - 500 g; Carrots - 1 pc.; Bulb; Salo - 100 g; Butter - 50 g; Mustard - 1 tbsp. l.; Salt - 1 tsp; A mixture of peppers - 1/8 tsp; Nutmeg - 1/2 tsp; Meat broth - 500 ml; Instant gelatin - 20 g; Greens - to taste.

In a hot frying pan, melt the chopped lard into small cubes. Then fry chopped onions and carrots in fat until golden brown in thin slices.

Rinse the liver, remove all membranes and cut into 2x2 cubes. In a pan, move the vegetables to one edge, put the liver on a free surface and fry for 2 minutes, stirring occasionally.

Add salt, pepper, nutmeg, mustard and simmer for 10 minutes covered.

Soak gelatin in 1 cup of hot broth for 5 minutes. Then pour the gelatin mass into the remaining broth.

Take two rectangular shapes, one slightly narrower than the other. Cover each mold with cling film. Pour the broth into a wide form and refrigerate for 30 minutes.

Cool the liver with vegetables, add butter, salt and turn into a homogeneous mass with a blender.

Put the pate in a narrow form, tamp, level the top, cover with the edges of the cling film and put in the freezer for 30 minutes.

After half an hour, transfer the pate mass to the gelatinous mass and refrigerate for 4 hours until completely solidified.

Filling pate is ready! The beauty!

5. Cod pate

 

Original and very unusual pate.

For cooking you need:

Hot smoked cod - 300 g; Butter - 60 g; Apple - 1/2 pc.; Horseradish - 1 tsp; Pepper - a pinch; Salt - to taste.

Separate the fish from the bones and put in a blender bowl. Add coarsely grated apple, dill and horseradish, chop into a homogeneous mass. Add room temperature butter and beat again. Ready! Serve with bread, baguette or crackers.

5. Bean pate with pomegranate

 

Incredibly tasty and tender pate with a pleasant sourness of pomegranate.

Would need:

Red beans - 200 g; Onions - 2 pcs.; Dried garlic - 1 tsp; Pomegranate - 1 pc.; Walnuts - 80 g; Salt - a pinch; Cinnamon - a pinch; Nutmeg - a pinch; Pepper - a pinch; Vegetable oil - 2 tbsp. l.

Soak the beans in water for several hours, then drain the water, fill it with clean water, bring to a boil and simmer under a lid for 1 hour.

Chop the onion and fry in vegetable oil, add all the spices.

Drain the water from the beans and mash with a blender, add 100 ml of pomegranate juice, which must be squeezed through cheesecloth from half of the pomegranate seeds.

Add onions, chopped nuts and salt to the beans, beat everything until smooth.

Serve the pâté garnished with pomegranate seeds. Enjoy!

6. Chicken liver pate with pomegranate jelly

 

An appetizer worthy of a festive table!

To prepare a snack you will need:

Chicken liver - 500 g; Olive oil - 50 ml; Butter - 70 g; Cream - 200 ml; Cognac - 50 ml; Bulb; Salt -1 tsp; Sugar - 1 tsp; Pepper - to taste; Gelatin - 10 g; Pomegranate seeds - 2 tbsp. l.; Pomegranate juice - 250 ml.

Wash the liver, remove the films, dry and cut into small pieces. Soak gelatin in juice.

Cut the onion into rings and fry in a pan with vegetable and butter until transparent.

Put the liver to the onion and fry until golden brown, then pour in the cognac and let the alcohol evaporate.

Pour in the cream, bring to a boil and simmer for another 2-3 minutes. Add salt, sugar, pepper and remove from heat. Grind the contents of the pan until smooth using a blender. Lay out in a rectangular shape, smooth the top.

Dissolve the soaked gelatin in a double-bottomed saucepan, then cool slightly. It is very important not to bring the mass to a boil. Pour the pate with pomegranate juice, sprinkle with pomegranate seeds and refrigerate for 3-4 hours.

Bon appetit!

7. Turkey pate in the oven

 

Pate in the dough, and even in the oven? Yes! Original and very tasty.

We need:

Turkey fillet - 750 g; Green peas - 150 g; Thin carrots - 200 g; Puff pastry - 250 g; Cream - 75 ml; Chopped greens - 1/2 cup; Salt - 1 tsp; Pepper - to taste; Yolk - 1 pc.; Garlic mayonnaise for serving - 100 ml.

Peel the carrots and boil in boiling water for 10 minutes, green peas for 2-3 minutes.

Pass the fillet through a meat grinder several times or chop with a blender. Add cream, green peas, salt, pepper, herbs and mix well.

Line a rectangular loaf pan with parchment paper and lay out the thinly rolled dough, forming high edges.

Spread the filling (minced meat) on the dough, alternating with carrots: a small amount of minced meat, 2 carrots, minced meat, carrots, etc.

Cover the pâté with the edges of the pastry and brush with a mixture of yolk and a spoonful of water. Bake the pate for an hour at 200 degrees.

Serve cold. Bon appetit!

Reminder for the cook

If you prefer a tender liver pate, give preference to chicken liver. To avoid bitterness, soak the liver in milk for 1 hour. Sprinkle the liver with sugar before frying, and salt at the very end of cooking. To get a homogeneous and tender pate, grind it with a blender. Do not add boiled eggs to the pate if you want to keep the taste tender and avoid rough notes. For a rich, delicate taste of pate, do not spare onions and carrots. Stew and fry the liver in butter - its taste will be much more tender than cooked in vegetable oil.