How To Cook Pate (detailed Analysis)

Many people love the soft, tender liver appetizer - pate. A couple of hundred years ago, pate was the lot of the elite - rich and well-born people.

Many people love the soft, tender liver appetizer - pate. A couple of hundred years ago, pate was the lot of the elite - rich and well-born people. Today it is an affordable and inexpensive dish. However, the most delicious pate is obtained if you cook it yourself. We'll tell you how.

1. Pate "Original"

 

This pate recipe is the most popular and popular.

We will need:

liver (any, optional) - 600 g; butter - 120 g; carrot - 2 pcs.; onions (larger) - 1 pc.; lard - 50 g; vegetable oil, salt, pepper.

First of all, we clean the liver from films, rinse under running water and chop into small pieces. We also wash the vegetables, peel and cut into small sticks or cubes.

We send the liver to fry - in a pan, with oil, until golden brown. Let's add our chopped vegetables to the liver, there is also a piece of lard. Fat is needed to add additional tenderness and softness to the future pate. We fry everything together until tender, until the liver becomes brown-pinkish inside, and the onion is golden.

Now there is not much left - we shift the almost-pate into a blender and simply grind the mixture to the desired consistency. That's all - the pate is ready! As you can see, it's really easy to make! Serve on toast, bread or crackers.

2. Pate "Almost Foie Gras"

 

In fact, foie gras is a fatty liver, which is the "property" of geese and ducks grown in a special way. And here is the budget version of foie gras.

Ingredients:

chicken liver - 300 g; onion (large) - 1 pc.; garlic - 2 teeth; olive oil, salt, pepper, nutmeg optional; milk - 200 ml; egg yolk - 5 pcs.; wheat flour - 3 tbsp. l.; butter - 50 g; cognac - 50 ml.

How to cook pate? This recipe is different from the recipe for the original pâté. First, chop the onion and garlic and lightly fry them in a pan. Add cognac to it and evaporate it a little.

We clean the liver, wash, cut and place in a blender. We press the start button and grind the liver to a creamy liquid state. Add onion with garlic and cognac, milk, yolks, salt, pepper, flour to the liver. Flour should be added last. We mix everything thoroughly.

Pour the mass into molds and close them on top. Pour water into a deep baking sheet, place our molds with pate there and put in the oven for 1 hour at a temperature of 175-180 degrees.

Let's melt the butter. We take out the pate, pour melted butter on top of each mold. Cool down. Let stand in the refrigerator for a couple of hours. That's all! Pate a la foie gras is ready!

You don’t need to spread it - you just need to cut off the plate and place it on bread.

3. Cod liver pate

 

The original fish liver pate recipe! Believe me, properly cooked cod liver is something magical!

Products:

cod liver (canned, in natural oil) - 1 ban.; chicken egg (boiled) - 1 pc.; potatoes (boiled) - 1 pc.; onion - 1 pc.; hard cheese (grated) - 20 g; mustard (ready) - 1 tsp

First, finely chop the onion, add mustard to it and pour boiling water over it. Important! It is boiling water, not just hot water. Pour so that the onion is completely covered. Leave to marinate for a couple of minutes, and then squeeze through a sieve to drain excess liquid. The bow is ready.

Cod liver mash with a fork to a puree state and mix it with onions. Turn the boiled potatoes into mashed potatoes, and rub the cheese on a fine or coarse grater. If you want the cheese to be felt, rub on a large one. Add mashed potatoes and cheese to the fish liver, mix.

The boiled egg is also three on a grater very finely. Add to pate. It was the finishing touch! Fish liver pate is ready!

Secrets and life hacks for making pâté

1. To keep the pate for a long time, it can be placed in pre-sterilized glass jars and roll up or twist the lids as tightly as possible.

 

2. For pate, it is better to choose a fresh liver - it is more tender, tastier and, of course, better. The liver must be selected according to the following criteria: it is elastic, smooth, without obvious potholes, dents, spots and dried spots. 

3. You can rinse the liver quickly and easily with a regular colander. Just place it inside under running water - a colander will allow you to wash the liver from all sides at once. A jet of water will not hit the liver and splash in all directions. In a saucepan, washing the liver is a long process - you have to wash it in five waters.

Cook with pleasure! Try something new and interesting, and we will try to help you with this.