Meat dishes

Homemade pate

Do you like picnics and buffets, but don’t know what to use to make the perfect sandwiches? Then the recipe homemade pate just for you.

Homemade pate – ingredients

Homemade pate recipe

Let’s start cooking homemade pate for cleaning the liver from films and removing the bile ducts. Now cut it into pieces and pass it through a meat grinder together with minced meat and garlic.

Pour in the brandy, add all the spices, and thoroughly mix the mass with your hands or using a mixer with a paddle attachment. Transfer the mass to a clean bowl, cover with a lid and refrigerate for 24 hours.

Let’s start baking homemade pate. Preheat the oven to 160 degrees. Line the bottom and walls of the rectangular shape with slices of bacon, leaving 5-6 slices. Fill the prepared form with the meat mixture, tamp, level the surface. Place remaining bacon slices on top. Grease a piece of foil with butter and close the mold.

Now place a kitchen towel folded in half on the bottom of the roasting pan and fill it halfway with boiling water from the kettle. Put the form with the meat mixture in a water bath. Place the roasting pan in the middle of the oven and bake homemade pate 1-2 hours (until transparent juice flows when you pierce the pate with a skewer).

When the time is up, get ready homemade pate from the oven, place on a wire rack and cool completely. Put on covered with foil homemade pate a small board and place a load weighing approximately 1 kg (2-4 cans) on it. Put the pate in the refrigerator for 12 hours to 4 days. The paste will become dense.

Before serving, remove from homemade pate top slices of bacon. Turn the pate onto a plate or cutting board. Remove the bacon and cut into 2 cm thick slices. Serve homemade pate with gherkins, mustard and fresh bread.

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