How To Prepare The Perfect Pate?

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The biggest fans of pâtés are the French and Belgians. However, the production technology of pate was discovered long ago in Ancient Egypt, and in Ancient Rome it was consumed in various forms.

Belgian pate is still a great attraction for gourmets, because its quality and exquisite taste are an unforgettable gastronomic experience.

When did the production of pate start?

The first mention of the production of pâtés in Europe dates back to the beginning of feudalism. In medieval European cuisine, pies were served on special occasions and holidays and especially in the royal court. The meat of partridges, pigeons, ducks, small birds, fish [cod], eels and crabs, began to be processed in various variations and recipes.

Pate production is distributed mainly in the villages. The main ingredient was the liver, although in rural recipes the content of the ingredients is not the most accurate, but the cooking technology is almost always the same.

However, the more modern form of pate, despite the immortal fame of Napoleon's French chefs, is attributed to the Strasbourg chef, Jean-Pierre Klaus. His recipe for goose liver pate, dating back to the 18th century, is considered a favorite among these delicacies.

The Czech pate is made of finely minced meat, seasoned with salt and spices, boiled or baked in a water bath - a mixture of French and Belgian recipes, but with a markedly different composition and method of preparation.

What should the pasty mixture look like and how to achieve a more delicate aroma that combines brilliantly with wine, fruits, mushrooms and other products?

The pate with excellent taste is considered to be the pate prepared from different types of meat (pork legs, liver, beef, rabbit, poultry, fish, bacon or ham), vegetables and spices. The meat together with the vegetables is boiled for a long time until it softens and begins to separate from the bone. Then the meat is cut into small pieces and pieces of non-traditional ingredients such as fruits, spices, vegetables, mushrooms (especially truffles), vanilla, nuts or raisins are added to it.

Unprecedented is the taste of French marinated boiled pate in port, champagne or cognac, which is mainly used for goose or rabbit liver pate and other offal.

How to make a delicious homemade pate?

You need: liver - 600 g; pork without tendons and skin - 400 g; fresh milk 150 ml; bacon - 120 g; onion - 50 g; eggs - 2 pcs., salt, spices for pate; 30 ml dry white wine, a teaspoon of fine cognac (or rum)

Method of preparation: The liver and meat are cleaned well, rinsed with water, seasoned with salt and cooked until soft. Then add the finely chopped onion and simmer briefly, but not until browned. Strain until smooth. Add the milk very carefully, beaten eggs, salt, spices and other ingredients. Mix well and place in a greased pan. Allow to simmer in a water bath at a water temperature of 75-85 ° C.

The delicacy prepared in this way will decorate any dining table, served as an appetizer, breakfast, quick dinner or a light and tasty main course. You can serve the pate as an appetizer in the traditional way, cut into thin slices, which are served on a plate with a delicious combination of vegetable and fruit garnishes or accompanied by blueberry jam.

You can prepare vegetarian options, where the main ingredients are vegetables or mushrooms (mushrooms, carrots and spinach, couscous).

And don't forget - it is good to let the prepared pate mature for a few hours to absorb its aromas!