Pate - a simple preparation and a truly refined taste

Pate has long been considered a real delicacy, and ate only the aristocrats. Since it was done on an industrial scale, the situation changed. However, today you can try exquisite aristocratic version of the pie, if you cook it at home. Try and feel the difference.

History of pate rooted in the distant past, for the right to be his homeland argue many countries, but still the default is France. In fact, the French chef just revived a dish that is loved by the ancient Romans. Interestingly, in the middle Ages, the pies are often served as a culmination dish at banquets - then they were decorated in the most luxurious way, for example, very often they were made "surprise" when entered into the hall of feasting pate was off live birds. Most often, the pastes were prepared in the form of pies, pates, hence the name from the Latin word "pastata" - wrapped in pastry dish. The dough was just a wrapper for the pie, played a secondary role, so over time were called and very filling.

In our country pate appeared in the 18th century in the form of the same pies-pies. Over time, in Moscow and St. Petersburg began to appear "Pashtetnye" that had all sorts of pies, and stuffing increasingly serve without a test. Since the mid-20th century, the pastes were produced on an industrial scale, and its former elegance and privilege this dish lost - sold in cans is not at all like those sumptuous dishes that different celebrations enjoyed by our ancestors. To be sure, what a delicious and fragrant might be the pate is very simple - make sure you have it with your hands and feel a huge difference, but we will tell you how to do it.

The paste is prepared in a special way minced meat, fish, poultry, eggs, liver, mushrooms, truffles, beans and other products. Make a paste from mass products, but the leader as the basis for pates, of course, liver poultry, pork and beef liver.

Popular additives to the paste, mushrooms, parsley, peppers, walnuts, pistachios, olives, various seasonings and spices. Any housewife can invent your own recipe for the perfect pie, using your favorite foods - just need to try and not be afraid to exercise your imagination.

Order your pie turned out delicious, liver need to properly prepare, especially if we are talking about pork or beef liver:

• Choose liver with elastic, smooth surface with uniform color;
• To make it easier to remove the tape, put the liver in a minute in hot water;
• Soak the liver before cooking paste in milk - the larger the piece, the longer it needs to withstand.

The liver birds to prepare in any special way is often not necessary - it is gentle enough by itself. Recipes pate there are many, we will present the most interesting and popular.

Recipe of pate chicken liver

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You will need: 800 g chicken liver, carrots 4 medium, 4 onions, 100 g butter, dried Basil, black pepper, salt.

How to make pate. Peel and finely chop the onion, carrot peel and RUB on a coarse grater, put in the pan, where the melted half of the butter and simmer until tender. Separately on the remaining oil until ready to fry the liver, prepared Basil, pepper and salt at the end of cooking. Connect the prepared ingredients to blender, grind, clean the paste in the cold.

To make the pate sweet notes, you can add chopped boiled egg. Add to the chicken pate can any of the other ingredients to taste, for example, chopped pistachios.

Recipe liver beef liver pate

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You will need: 500 g of beef liver, 100 g fat-fat, 100 g butter, 1-2 carrots, 1 onion, 1,5 tbsp milk, black pepper, salt.

How to cook beef pate. Onion and carrot finely chopped, until half fry them with bacon. The liver is cut into slices, add to the vegetables and the bacon, pepper and salt, until ready to fry. Twice to skip the mixture through a meat grinder with frequent bars, add the paste to the milk and butter, until smooth stir, remove the terrine in the cold.

Recipe of pate pork

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You will need: 700 g of pulp pork (shoulder/leg), 250 grams pork liver, 200 grams of fresh bacon, 3 eggs, 3 onions, 2 sprigs of rosemary, 1 Bay leaf, 2 tablespoons brandy (cognac), 2 tbsp pickled green peppercorns, 1 tsp. black pepper ? tsp. thyme, salt.

How to cook pork pate. 50g bacon, meat and pork liver cut in the meat in the stuffing. Finely chop the onion, add minced together with raw eggs, thyme, black and green pepper, salt and brandy, mix well. The remaining bacon cut into very thin, line shape, put the meat in the bacon and smooth, put the rosemary, Bay leaf, cover with remaining bacon. Take a large size bowl, pour water into it, put the form of paste, so that the water in the larger form reached its middle. Put the pie in a preheated abs the oven and bake for 75 minutes This sophisticated, but simple to prepare pork pate appreciate even the real gourmets!

Recipes for pates there is really a lot. Regardless of what you will be doing homemade pate, you can use these guidelines:

• If the paste is prepared from lean meat, add more fat than specified in the recipe;
• Any pie will do more juicy adding cream or milk;
• To the paste was homogeneous and soft, pass the ingredients through a meat grinder 2-3 times the mass should not crumble;
• To make the paste more aromatic help lard or bacon that you can grind along with the other ingredients.

How to choose a meat grinder. We'll show you.