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Homemade pate

Homemade pate


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Over the weekend I had a big craving for liver pate, but we can't find only the liver in the one sold. So, I thought I would cook my own pate, natural and delicious, which I would enjoy with pleasure. What came out, the scale with pity!

All I needed was:

  • 500 g liver (chicken, pork, goose, whatever you want, what you crave)
  • 2-3 onions (or leeks)
  • peppercorns
  • 1 teaspoon mustard
  • 70-100 g butter (it also works with a cream cheese)
  • thyme
  • allspice
  • salt
  • pepper
  • prosciutto

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Homemade pate:

We start by separating the gall from the liver and washing it thoroughly. Then we boil them together with the onion cut into 4 (or the leek cut into rings) and a few peppercorns, taking care to take the foam when it boils. Let them boil for about 20-30 minutes on low heat (to be well penetrated), then drain the water and let them cool.

After the livers have cooled, we put them in a blender / robot / a machine to pass them together with the butter (first 70 g and if you have to add up to 100 and more, depending on how frothy you want the pate ') , thyme, allspice, salt, pepper, mustard, boiled onion and make a paste that resembles pate.

I put it in a bowl and covered it with prosciutto, so as not to catch the crust. If you do not have prosciutto, cover it with cling film.

Come on in, take a look and tell me what came out :)

Tips sites

1

It goes great with cheese, tomatoes and toast.

2

The recipe can also be found on my blog, www.golden-pan.blogspot.com


Ingredients for the chickpea pate recipe

  • 500 g boiled naut
  • 50 ml oil
  • 200 ml of water from the boiled net
  • A small onion
  • 3 cloves of garlic
  • Half a capsicum
  • Sesame seeds
  • Salt and pepper to taste

How to prepare the recipe for hummus, chickpeas

Chickpeas Moisturize overnight. Boil for about 30 minutes. Drain the water and retain 200 ml of water in which I boiled the chickpeas.

In a pan fry a teaspoon of sesame seeds until golden brown.
Put all the ingredients in a blender and mix until the chickpeas crumble. Slowly add the water in which I boiled the chickpeas and mix until a fine paste comes out. Season with salt and pepper to taste.
Put in a jar, put sesame oil and seeds on top.

Store in the refrigerator. We usually serve with toast and tomatoes.


Ingredients Chicken liver pate

450 gr of chicken liver
1 medium onion
1 clove of garlic
225 gr butter
125 ml whipped cream (35% fat)
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon ground ground nutmeg
milk (for the liver)

Preparation Chicken liver pate

  1. The livers are washed well in cold water until the water remains clean on them. Cover with milk and let it drain for 30 minutes to an hour and the specific odors disappear. Check the liver for dark spots. If they have, cut those areas.
  2. Melt 2 tablespoons of butter and sauté the finely chopped onion for about 5-7 minutes, until well softened. When I melted the butter, I let it brown for a few seconds on the edges to get that specific foie gras nut flavor.
  3. Add sour cream and crushed garlic and simmer for 5 minutes, until onion is super soft.
  4. Remove the pan from the heat and add the salt, pepper and nutmeg. Stir to dissolve.
  5. Add the sliced ​​butter in tranches and mix until dissolved. If at some point the composition is too cold and the butter does not melt, put the pan on low heat.
  6. Drain the liver well. Put them in a blender together with the composition from the pan. Mix for a long time until you get a very fine paste. The finer the better.
  7. Put a fine sieve on a bowl (I used the sieve with which I sift the flour, it was the thickest) and pour portions of liver paste on it. With a pastry paddle, rub the sieve paste to pass through it as much as possible. Repeat until all the paste has passed through the sieve. If you do this step, the pate will come out super fine, like a mousse. You will have about 2 tablespoons of solids left on the disposable sieve.
  8. Pour the obtained paste into 4 ceramic forms of 150-250 ml. Place the shapes in a tray. Cover the dishes with aluminum foil. Pour hot water into the pan until it reaches the middle of the pots.
  9. Bake the pate in the oven at 150C for 30 minutes. At the end, the pate must look brown on the edge, but baked in the center it is still pink.
  10. Remove the molds from the oven and from the pan, lift the foil and let it cool (maximum 1 hour). Pour butter or melted goose fat over the pate, so that it does not oxidize. Pour only a thin layer of fat.
  11. Cover the dishes with a lid or foil. Refrigerate the pate for at least 3 hours, but overnight it is ideal, it will set better and the tastes will mix.
  12. The pate lasts in the fridge for 5 days. After breaking the layer of fat, when you put it back in the fridge, place a plastic wrap that will come in contact with the open area, to minimize oxidation. Serve with fresh or toasted bread, pickled cucumbers, radishes or green onions.

2. Add sour cream and boil

5. Pass the liver paste through a fine sieve.

7. Liver paste through a sieve

8. Shaped liver paste


Homemade vegetable pate: 9 quick recipes. Delicious, healthy, low in calories!

In the trade you can find some varieties of vegetable pate, so fasting, but were you curious to look at the label? In addition to the tiny content of dehydrated vegetables and soy, which replaces animal protein, you can find an endless list of E's, from E412 (guar gum, used as a thickening agent) to E621 (the famous monosodium glutamate, about which harmful effects I wrote here).

If you sit and count the ingredients, you find that you easily get around the number 20. Do you like it a lot? That's right!

Normally, a vegetable pate should not contain more than 10 ingredients, taking into account the spices, including salt, pepper, parsley, etc.

Because we have already entered Lent, we suggest you give up commercial products and try to make at least one of the following homemade vegetable pate recipes. They are much healthier, they have ingredients that you can control and, moreover, their taste is much better, unlike the salty and tasteless paste that you can find in cans on supermarket shelves.


Homemade vegetable pate: 9 quick recipes. Delicious, healthy, low in calories!

In the trade you can find some varieties of vegetable pate, so fasting, but were you curious to look at the label? In addition to the tiny content of dehydrated vegetables and soy, which replaces animal protein, you can find an endless list of E's, from E412 (guar gum, used as a thickening agent) to E621 (the famous monosodium glutamate, about which harmful effects I wrote here).

If you sit and count the ingredients, you find that you easily get around the number 20. Do you like it a lot? That's right!

Normally, a vegetable pate should not contain more than 10 ingredients, taking into account the spices, including salt, pepper, parsley, etc.

Because we have already entered Lent, we suggest you give up commercial products and try to make at least one of the following homemade vegetable pate recipes. They are much healthier, they have ingredients that you can control and, moreover, their taste is much better, unlike the salty and tasteless paste that you can find in cans on supermarket shelves.


Homemade Pate (Pork Liver)

Today we will do Homemade Pate (Pork Liver). It is a perfect dish for December. The pate is very easy to make and is much tastier than the commercial one. It is perfect on a slice of fresh bread, it is very fine, creamy and tasty.

Ingredient:
1 kg of diced pork liver
3 large chopped red onions
4 finely chopped garlic cloves
300 ml of white wine
300 ml of cream for cooking
100 grams of soft butter
3 bay leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme

Put the butter in a pan and let it melt. Then put the onion and let it soften for about 5 minutes. Add the pork liver and garlic. We cook them until the liver changes color, stirring occasionally.

When the liver has changed color, season with salt, pepper, thyme, put the bay leaves and mix. Then add the wine and cream for cooking. Let it boil for about half an hour - 40 minutes, until the liquid has dropped and the liver has cooked.

After removing from the heat, remove the bay leaves and put everything in a food processor and mix until it becomes a fine paste.

We put the pate in jars and close them tightly. We put it in the fridge for about 2-3 hours, until it hardens.

Look how good it looks! The pate spreads perfectly on bread, is so creamy and tastes absolutely wonderful! It should not be missing from the table in December.