Homemade pâté: A simple holiday delight for beginners
Pâté was a specialty of old cuisine. Today, this meaty delicacy finds its way onto holiday tables. There's no denying that its preparation requires some effort. However, we have a few tips to make it easier and a really simple recipe. This pâté is sure to turn out well, even for beginners.
7:37 PM EST, November 24, 2024
Pâté has been considered a classic holiday dish for years and continues to enjoy consistent popularity. Although there is a wide selection of pâtés available in stores, the homemade version has a unique taste. Its preparation isn't very simple, but we have a reliable recipe, even for beginners.
To ensure the pâté is exquisite..
The key to success is thoroughly aerating the meat, which gives the pâté 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 right amount of ingredients. If you want to bake two large, elongated loaf pans of pâté, you'll need:
- about five and a half pounds of meat, including a pound 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 Kaiser rolls or one demi-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?
After cooling, 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 350 degrees Fahrenheit, and bake the pâté for about 60-70 minutes. Check its doneness with a skewer, similar to testing 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 maintain its freshness and moisture for several days, it's best to store it in the refrigerator, wrapped in fresh parchment paper. This is a simple way to enjoy homemade pâté for a longer time.
