Revive your taste buds: Traditional pâté simplified
Pâté was once a staple of traditional cuisine, and today, this savoury delicacy is a common sight on festive tables. Admittedly, its preparation requires some effort. However, we have a few tips to simplify the process, along with a straightforward recipe. This pâté is perfect for beginners.
24 November 2024 16:46
Pâté has long been regarded as a classic holiday dish and remains consistently popular. While there are numerous pâtés available in stores, the homemade version boasts a unique flavour. Though it isn't the simplest dish to make, our recipe is reliable, even for those new to cooking.
To ensure the pâté is exquisite..
The secret to a successful pâté is thoroughly aerating the meat to achieve a light and delicate texture. Therefore, it's crucial to mix the ingredients thoroughly and knead the mixture well. The type and quantity of meat are also essential. When shopping, ensure you purchase the correct amount of ingredients. If you wish to prepare two large, elongated loaf pans of pâté, you'll need:
- Approximately 2.5 kilograms of meat, comprising around 0.45 kilograms each of pork shoulder, beef, neck, chicken liver, and pork jowl or fatty bacon. Poultry meat is also an option. Half of the meat should be fatty.
- Ten eggs,
- Optional soaked rolls (two Kaiser rolls or one demi-baguette),
- Seasonings: salt, pepper, ginger, nutmeg, vegetable seasoning, sugar, bay leaf, and allspice.
Cook the meat with a bay leaf and allspice until tender, which can be done the day before baking. Clean and blanch the liver, then set it aside to cool.
How to bake the pâté?
Once cooled, grind all ingredients, including the resulting jelly and drained bread, twice or once using fine holes. Add ten egg yolks and spices, then mix and aerate the entire mixture well. Finally, gently fold in the stiffly beaten egg whites.
Pour the prepared mixture into pans lined with parchment paper. Preheat the oven to 175 degrees Celsius and bake the pâté for about 60-70 minutes. Test its doneness with a skewer, as you would for a sponge cake. When the skewer 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 exceptionally well with a 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, store it in the refrigerator, wrapped in fresh parchment paper. This simple tip allows you to enjoy your homemade treats longer.
