Cheese calculator
Winemaking
Homemade pâté looks delicious on the holiday table, but don’t forget about it outside the holidays. It’s also perfect for everyday sandwiches. Preparing it is extremely simple, especially if you follow a few tips and the recipe we’ve prepared!
How to make homemade pâté?
Preparation:
Cut the pork shoulder, pork neck, pork belly and fatback into cubes and lightly sauté in olive oil. Transfer everything to a large pot, cover with water with the addition of 2 homemade bouillon cubes, and simmer, covered, until tender. Scald the liver in hot water for 5 minutes. Sauté the onion in a pan until translucent. Then grind all the ingredients 3 times in a meat grinder and add the bread roll soaked in milk. Separate the egg whites from the yolks and beat the whites until stiff peaks. Next, add the yolks and the ground meat mixture, then mix everything thoroughly and season to taste. Grease the inside of two loaf tins and dust with breadcrumbs. Fill them 3/4 full with the prepared meat mixture. Bake for 1 hour at 220°C.
Note! There are a few rules to follow when preparing the perfect homemade pâté:
1. Do not freeze
Pâté does not freeze well—it loses its texture and flavor. However, you can make it even 4–5 days in advance. It will keep perfectly in the refrigerator for that long.
2. Not too lean
If you don’t want your delicacy to turn out stringy and dry, it’s important that the meat for the pâté isn’t too lean. A good meaty addition that will ensure proper moisture is a piece of pork jowl!
3. Bake in the right tin
If you don’t want the pâté to burn, bake it in a narrow loaf tin lined with thin slices of bacon. An extra benefit of this is the pleasant aroma the dish will take on!
4. Varied meats and good seasonings
Pâté should be prepared by mixing several types of meat. If you usually add veal or poultry liver, keep in mind that too much of it can dominate the flavor of the whole dish. The secret to delicious pâté is also proper seasoning. The best spice for pâté is nutmeg—never forget it! A homemade chicken bouillon concentrate will emphasize the meaty taste of the pâté. When making vegan pâtés, you can use vegetable stock instead.
Fun fact:
Not only baked! You can not only bake the pâté mixture, but also steam it—then you should make a water bath: place a greased metal bowl over a pot of boiling water, pour in the pâté mixture, cover, and cook until the top is well set. After it cools, refrigerate it and serve the next day. When steaming, make sure the layer of mixture isn’t too high, otherwise the pâté won’t cook evenly.
Not only baked! You can not only bake the pâté mixture, but also steam it—then you should make a water bath: place a greased metal bowl over a pot of boiling water, pour in the pâté mixture, cover, and cook until the top is well set. After it cools, refrigerate it and serve the next day. When steaming, make sure the layer of mixture isn’t too high, otherwise the pâté won’t cook evenly.
Enjoy! ...because homemade is better!
