Homemade pates: 7 recipes for meat eaters, vegetarians and fish lovers

Beef option

This simple recipe is ideal for breakfast or a quick snack. However, it should be noted that the process itself takes quite a lot of time. Therefore, it is better to make this snack on a day off, when you do not need to rush anywhere. In order for you to get a real homemade meat pate, you need to purchase all the required components in advance. This time you should have:

• Half a kilo of beef pulp.
• Three tablespoons of ghee.
• Two medium carrots and onions.
• A quarter stick of butter.
• A pinch of dry marjoram, coriander and nutmeg.

To ensure that the meat pate you prepare does not turn out bland, you need to additionally prepare a small amount of salt and black pepper. These ingredients will give the dish a more pronounced and rich taste.

Process description

The pre-washed beef is cut into medium pieces and fried in a frying pan greased with heated ghee. When a golden brown crust forms on the meat, transfer it to a saucepan with a thick bottom, pour in a glass of drinking water, bring to a boil and simmer under the lid for about two hours.

Pre-chopped onions and carrots are fried in the remaining oil. At the very end, spices are added to the vegetables, mixed and removed from the stove. The cooked beef is ground using a meat grinder or blender. Do the same with fried vegetables. After this, the minced meat is combined with chopped carrots and onions.

The broth remaining after cooking the beef is poured into the frying pan where the vegetables were fried. Bring it to a boil and place it in a bowl with meat, carrots and onions. Salt, pepper and soft butter are also added there. Beat everything with a blender and transfer it to a ceramic or glass bowl. Store the prepared homemade meat pate, the recipe for which can be found just above, in the refrigerator.

How to cook meat pate at home

• Rinse the pork hearts and liver thoroughly under running water, remove the films and boil until tender.
• Remove the liver and hearts to a plate and set aside the broth.
• Peel and wash the vegetables.
• Pass the carrots through a coarse grater.
• Cut the onion into medium size cubes.
• Place the required amount of lard or vegetable oil into the frying pan. Warm it up a little.
• Add the onion to the pan and fry, stirring, for five minutes.
• Add carrots to the onion and, stirring, simmer for another seven minutes.
• Cut the boiled liver and hearts into arbitrary small pieces. Then pass through a meat grinder.

• Use a meat grinder to also grind the stewed vegetables.
• Place everything in a deep container and add minced meat.
• Add a mixture of peppers, nutmeg, salt and knead everything well with your hands.
• Pour in a glass of the reserved broth and mix everything well again.
• Take small screw-on jars, pre-sterilized.
• Fill the jars with the resulting pate. It must be filled tightly so that there are no various voids. Leave a gap of approximately one centimeter at the top.
• Boil the jar lids for a minute.
• Close the lids of the jars, try not to twist them.
• Carefully place the jars on a towel in a saucepan.
• Pour water at room temperature into a saucepan.
• Place the pan with the jars on the fire and bring the water to a boil.
• As soon as the water boils, reduce the heat to low and simmer for about five hours. As soon as the water level decreases, you need to add boiling water.
• After the required time has passed, turn off the heat and, without removing the jars from the pan, allow the pate to cool to room temperature.

Jars of pate can be set aside and kept for six months.

That's it, we have prepared a homemade, delicious meat pate. It can be served with a side dish, used as a filling for pies and pancakes, served for breakfast with toast or pita bread.

Eat for your health!

Option with duck and chicken

To prepare this dish, a non-standard set of ingredients is required. Moreover, many of the required products are not always available in every home. In order not to be distracted from the process by searching for the missing components, it is better to go to the nearest supermarket in advance. To prepare a delicious and aromatic meat pate at home, you should have on hand:

• Two hundred grams of chicken and duck fillet each.
• A couple of cloves of garlic.
• One hundred and fifty grams of pork tenderloin.
• Three tablespoons of cognac.
• Two hundred and fifty grams of bacon.
• Two tablespoons each of olive oil and butter.
• A kilo of minced pork.
• A couple of tablespoons of tarragon.
• One hundred and fifty milliliters of 15% cream.
• A tablespoon of rosemary.

To make a rich meat pate from pork, chicken and duck, you need to additionally stock up on a small amount of parsley and fresh thyme. It is these ingredients that will give the dish a unique aroma.

Pate is a finely ground homogeneous product consisting of raw meat (beef, pork, liver, offal), pre-heat treated, fat, salt, spices and other products. A characteristic feature of the pate is the absence of a strong colloidal chemical bond between the particles, which is characteristic of boiled sausage. As a result, the pate in water breaks down into tiny particles. The pate is produced weighing up to 2 kg and pieces of 100 g each. Technological process.

Preparation of raw materials. Beef and pork meat undergoing blanching is cut into plates 8-12 mm thick. For ham pate, pork cheek or fatty meat, used in raw smoked form, is salted in pieces (similar to salting meat for sausages), and then the pieces of salted meat are looped, hung and smoked for 16-18 hours at an air temperature of 30-35 ° C. Pork heads cut into two halves are thoroughly cleaned of remaining bristles, washed and salted in brine with a concentration of 15% (density 1.11 Mg/m3), containing 0.05% nitrite by weight of the brine for 3-5 days. Pork legs are thoroughly cleaned of remaining bristles and dirt and washed with water. The liver is soaked for 2-3 hours in cold water, after which it is freed from films and bile ducts, thoroughly washed and cut into plates 8-12 mm thick. The heart is cut in half, blood clots are removed and washed. The pork skin is freed from brands and remaining bristles and washed in cold water. All other by-products are thoroughly cleaned of contaminants and washed with cold water. Lungs intended for making breakfast pate are soaked for 2 hours and then washed and cleaned. Processing of raw materials. Meat, premium beef, lean and fatty pork, liver, pork cheek and brains (for the capital's pate) are blanched for 15-20 minutes at a temperature of 80-90 ° C until completely discolored. Liver broth is not used in making pates. Pork heads and pork legs are boiled at a temperature of 90-95 ° C for 3-6 hours, and then cooled and the meat is separated from the bones and cartilage. Heart, lungs, tripe, pork skin and other offal are boiled until fully cooked at a temperature of 90-95 ° C for 2-6 hours. Boiled and blanched raw materials are cooled in a cooling chamber to a temperature of plus 8-10 ° C. Onions after chopping fry in fat until golden brown. For 100 kg of onions, 5 kg of fat (pork or bone) is consumed. The yield of fried onions is 50% of the weight of raw onions and fat. Meat pates from raw materials are prepared using technology developed by VNIIMP. Using this technology, liver (beef and pork), brains, as well as fatty pork, raw fat, raw bacon trimmings are crushed on a grinder, heated to 70-85° C, and then chopped in a cutter with sickle-shaped knives. This allows you to eliminate losses of valuable substances from raw materials, as well as improve the taste and consistency of the pate and increase the yield. Preparation of minced meat. The cooled, boiled and blanched raw materials are ground on a grinder with grid holes 2-3 mm in diameter, and then processed on a cutter or cutter mixer, adding spices, onions, salt, milk or broth obtained from cooking collagen-containing by-products, and other ingredients according to the recipe. When cutting, the coarser raw materials are loaded first - lips, ears, tripe, and lastly - the softest. When making liver and special pates, the recipes of which were developed by the Institute of Nutrition of the USSR Academy of Medical Sciences and the Moscow Meat Processing Plant, a protein fortifier is added (during cutting). The raw materials are cut until a homogeneous spreadable mass is obtained. For finer grinding, the mass after cutting is passed through microcutters, colloid mills and other machines for fine grinding of raw materials. Molding. Using special syringes or manually, the prepared minced meat is tightly placed in metal molds (tinned, aluminum or stainless steel) greased with pork fat, rectangular, narrower at the bottom, with a capacity of 1 to 2.5 kg. Baking, cooling and packaging. Minced meat in molds is baked for 2-3 hours in rotary or conveyor ovens of various designs (electric or gas) or ovens. The pates are baked at a temperature of 90-145°C, and the temperature is gradually increased from 90°C in the first hour of baking, to 120°C in the second and 145°C in the third. The baking process is considered complete when the temperature in the thickness of the pate reaches 72° C. The finished pates are cooled to a temperature no higher than 8° C and no lower than 0° C. Wrapped in cellophane, parchment and packed in trays or boxes up to 20 kg per 1-2 row. Production of meat pates on a mechanized flow line. Produced in the same way as for pates by weight, the minced meat is sent for heat treatment in a steam-heated mixer-melter. Steam is supplied to the melter jacket. Melter capacity - 200 kg. Processing of the pate mass is carried out at a temperature of 80-85 ° C, the capital pate and breakfast pate is -30 minutes; ham pate – 60 min. At the end of the heat treatment, the mass is fed to the packaging machine. The pate mass is packaged into portions weighing 100-200 g and wrapped in varnished foil with an applied or glued label using a packaging machine. The temperature of the pate mass on the machine must not be lower than 70° C. The briquettes packaged and packed in foil are sent to a cooling chamber, then for sale. Storage. Meat pates are stored at enterprises and in retail chains at a temperature not lower than 0 and not higher than 8 ° C. The storage and sales period for piece pates is no more than 48 hours, for weight pates - no more than 24 hours. The storage and sale periods are calculated from the moment the technological process is completed . At the manufacturing plant, pates should be stored for no more than 8 hours from the end of the technological process. Storing pates in uncooled areas is not allowed. Quality indicators and recipe. Pates must have a clean and smooth surface; slight release of jelly and fat is allowed. The consistency of the pate by weight is dense, the packaged pate is spreadable, the minced meat is gray when cut, a pink tint is allowed. The pates are marked with a letter on the minced meat: ham - B, capital - S, liver - L, breakfast pate - P, Ukrainian - U. The taste of pates is characteristic of these products, with a pronounced aroma of spices without any foreign taste or smell. The temperature of the pates should be no lower than 0 and no higher than 8 ° C. The recipe for the pates is given in table. 1, characteristics in table. 2.

Table 1.

* Heart - 14 kg, tripe - 20 kg. ** Tripe, ears, legs. ***Lungs. **** Salted - 20, salted raw smoked - 20. *****Sterilized-20. It is good to use soy flour as a protein fortifier. It is flour, not concentrates, isolates, etc. Table 2.

Cooking technology

Pre-washed chicken, duck and pork are cut into small pieces and placed in one container. The meat prepared in this way is poured with a marinade consisting of pepper, cognac, thyme, olive oil and garlic. Mix everything thoroughly, cover with a lid and leave for at least an hour. The longer the meat is marinated, the richer the taste of the finished dish will be.

Then the pieces are placed in a wide frying pan with a thick bottom, greased with butter, and fried until golden brown. Place the bacon in a rectangular terrine or muffin tin so that it hangs over the edges. To achieve a similar effect, place it in two strips facing each other, making sure that they overlap on the bottom.

Place the minced meat in a large bowl and knead it thoroughly with a fork. Pepper, salt, herbs and cream are also added there. The marinated and fried meat is added to the resulting mass and thoroughly mixed. The resulting minced meat is put into a mold and cut into strips of bacon. All this is wrapped in foil. The mold is placed in a tall heat-resistant bowl filled with boiling water and sent to the oven. Bake the meat pate for an hour at one hundred and eighty degrees. After this, it is removed from the oven, cooled and served.

Option with added liver

It should be noted that the appetizer prepared according to this recipe has a rather delicate taste. To prepare such a pate, you need to check in advance whether you have everything you need in your refrigerator. In this case, you should have at hand:

• Seven hundred grams of pork.
• Half a kilo of beef.
• One hundred grams of bread crumb.
• One carrot and one onion each.
• Two hundred grams of beef liver.
• A pair of potato tubers.
• Five black peppercorns.

Salt, bay leaf and parsley root will be used as additional ingredients.

Homemade meat pate

It has a rather mysterious origin story. France and Germany are still arguing about where the true homeland of this dish is.

According to one legend, the pate was invented by one of the chefs of the Strasbourg ruler, who wanted to create an appetizer of haute French cuisine.

This is how he created the famous Strasbourg goose liver pate.

This pate can be used as an independent dish, spread on bread, pita bread or flatbread. It can also be used to season various pies.

Algorithm of actions

Vegetables are washed, peeled and placed in a pan filled with water. Pre-prepared and chopped meat is also placed there. When the liquid boils, add bay leaf, salt, parsley root and black peppercorns. Cover the meat and vegetables with a lid and leave to simmer over low heat for an hour. Then remove the onions and carrots from the broth and add the washed liver. All this is cooked for about another hour.

The finished meat is removed from the pan, cooled and ground in a meat grinder. Do the same with liver, vegetables and bread crumbs soaked in broth. The crushed ingredients are mixed in one bowl. After this, they are passed through a meat grinder three more times. Thanks to this, the meat pate will acquire an incredibly delicate pasty consistency.

The finished snack is transferred to a hermetically sealed container and stored in the refrigerator for further storage. This pate is interesting because it can not only be spread on bread, but also used as a filling for a variety of pies.

Beef liver pate with bell pepper and eggplant

It is believed that beef liver pate should be included in your diet. This snack is especially useful for breakfast, as it is very nutritious. Beef liver is rich in protein, iron and folic acid. Whatever dishes are prepared, they will be digested very easily without overloading the stomach. The beneficial by-product also helps cleanse the blood and strengthens the body's cells. Try to diversify the famous snack by adding sweet peppers and eggplant!

Ingredients:

• Beef liver – 700 g.
• Bell pepper – 1 pc.
• Eggplant – 1 pc.
• Onions – 1 pc.
• Butter 82.5% – 100 g.
• Ground black pepper - to taste.
• Salt - to taste.
• Herbs - to taste.

Cooking method:

1. Prepare vegetables and meat to start cooking. We rinse them well under running water and dry them with paper towels or napkins.
2. Peel the pepper, remove the stem and seeds. Remove the skins from the onions and peel the skins from the eggplants using a vegetable peeler.
3. Finely chop all the vegetables. Heat a frying pan, pour some water into it and add chopped vegetables. Simmer everything for about 7 minutes until the vegetables are cooked.
4. While the onions, peppers and eggplants are stewing, prepare the beef liver. Like vegetables, we wash it under water, dry it a little and cut it into small pieces, removing the veins and film. Add the chopped product to the vegetables in the frying pan and simmer for 10 minutes, then remove from the heat.
5. Add the butter to the mixture and stir well until the butter is completely melted.
6. Place the blender in a bowl with the prepared ingredients and bring everything to a homogeneous mass. You can also use a meat grinder.
7. Salt and pepper to taste, add herbs and spices. Mix everything thoroughly.
8. We transfer the finished workpiece to the container in which it will be stored. Let the pate cool completely, cover with a lid, and then put in the refrigerator for 6 hours.

Tip: it is very important that the container in which the pate will be stored is dry and has a lid. This way, the snack will remain fragrant longer and will not dry out.

Beef pate with bell peppers and eggplant can be served as an appetizer. Surprise your guests and loved ones with a new taste of this dish! Bon appetit!