Homemade pâtés are delicious and well tested through time. Their huge advantage is that unlike in the ones from the supermarket, you know what is in them, which ingredients you make them from and therefore you are sure they have no chemical additives. Try out the following recipes and make your own delicious and soft pâtés at home. You won't regret it, homemade pâtés are a true treat!
Pâté is a dish which is most popular in France. French chefs have polished this dish to absolute perfection. Pâté recipes are among the most refined starters both in French and Belgian cuisine.
Making Pâté at Home - How to Go About It?
The basic ingredients we can make pâtés from are mainly chicken, beef or pork meat, liver and venison. Spices also play a very important role. It is proper seasoning that gives pâté its characteristic taste.
The most typical pâté spices used for homemade pâtés are pepper, allspice, clove, thyme, bay leaf, sweet ground paprika and many more. We can also make homemade pâtés more delicious by adding little white wine, cognac, brandy or quality rum.
Unlike chicken, pork and beef pâtés, pâtés from venison require specific seasoning. In case of homemade venison pâtés, we will use the following pâté spices: clove, nutmeg and mace, pepper, bay leaf, basil, white and red wine, cognac, brandy, garlic, juniper.
Basic Recommendations and Principles for Homemade Pâté
Make sure the material for pâté making is always finely ground. Always grind meat, liver or bacon for pâté making twice or even three times through a meat grinder. It makes the pate all the more delicious.
Put the finished pâté into wider preserving jars. We can cook the pâté substance or bake it in water bath or preserve it. Let the finished cooked or preserved pâté cool off and put it in a dark cool place to let it rest.
Baked Pork Pâté
- 600 g lean brisket
- 4 eggs
- 1 cup whipping cream
- 1 tspVegeta
- a pinch of ground allspice
- a pinch of nutmeg
- 0.5 tsp salt
- lard for greasing the classic form for saddle of venison
Baked Pork Pâté - Preparation
Grind the meat finely, add other ingredients and mix together well. Let the mixture rest for two or three hours or best put it into fridge for a night. Place aluminium foil into the saddle of venison form, grease it and put the meat mixture into it. Cover everything with aluminium foil and put it into the oven on a baking tray filled with water. Bake the pâté in such a water bath at 175°C for approx. 1 hour. You may open the aluminium foil on the top towards the end. After the pâté is baked, turn it out of the form and let it cool off.
Quick Homemade Pâté
- 750 g pork liver
- 2 kg side pork
- 5 onions
- salt and pepper
Quick Homemade Pâté - Preparation
Fry the chopped onions, grind the brisket and liver two or three times through a meat grinder to make the pâté fine and mix everything together. Add salt and pepper to your taste and put the mixture into preserving glasses. Cook for approx. 2 hours.
South Moravian Homemade Pork Pâté
Preparing this particular pâté is a little more complicated, mainly because of all the ingredients we need to prepare to make it. However, it is very tasty so we definitely recommend you try it.
- 2 kg pork shoulder
- 2 kg pork brisket
- 0.75 kg pork liver
- 5 onions
- the entire amount requires the following seasoning: approx. 9 dag salt, and cumin, pepper, nutmeg to your taste
South Moravian Homemade Pâté - Preparation
Scald the liver with boiling water and then chop it, together with all the meat, and grind everything in a meat grinder, preferably twice. This will result in very soft meat mixture. Roast the onion and grind it as well. Add the roasted onion, salt and spices into the prepared meat mixture and mix everything together thoroughly. Put the mixture into preserving glasses approx. to three quarters of their height and close them firmly. Preserve for two hours at 90-100°C.
This pâté will taste best on a slice of fresh bread and sprinkled with chives.
Fine Pâté of Chicken Liver with Nuts and Pepper
- 500 g chicken liver
- 150 g butter and another 80 g butter to pour over the pâté
- 1 larger onion
- 2 cloves of garlic
- 80 ml cream
- pepper, salt
- green pepper
Fine Chicken Liver Pâté - Preparation
Wash the liver carefully under running water and clean it. Remove all membranes and blood vessels and chop the clean liver into small pieces. Cut the onion as well. Melt a spoonful of butter on a pan and roast the onion on it. When the onion turns glassy, add the liver. Fry the liver until it softens, do not add salt yet. The frying will take approx. 8 minutes. Then let the mixture cool off, add softened meat and cream. Season everything with salt and pepper, mix in balls of green pepper, nuts or herbs and other ingredients. Prepare the pâté into a vessel and pour warm melted butter all over its top. Let the mixture solidify a bit in the fridge until the next day.
Homemade Venison Pâté with Cranberries with Roasted Almonds
- red wine
- venison haunch or lean shoulder
- fine sugar
- salt and pepper
- goose liver
- dried cranberries
- pork lard
Homemade Venison Pâté - Preparation
Melt the pork lard in a deeper pan; add onion, juniper, slices of garlic and thyme. Fry this mixture lightly. Clean the meat and remove all membranes, then add salt and pepper. Baste everything with bouillon and stew until it softens. Add red wine and chopped goose liver. Stew everything shortly once more. Put the mixture into a blender; add butter and jelly, roasted almonds and a part of dried cranberries. Blend everything and then put it into prepared forms. Sprinkle the cranberries with extra soft sugar. Let the pâté rest until the next day, then it is ready to be served.
Venison Pâté with Dried Plums
- 500 g venison - deer or boar
- 500 g side pork
- 50 g butter
- 1 larger onion
- bay leaf
- 500 g unrendered pork lard
- 150 g dried plums
- 100 g walnuts
- preserved cranberries
- 2 dcl white wine for basting
- 2 eggs
- 2 cl pear brandy for basting
Venison Pâté with Dried Plums - Preparation
Cut the venison and the side pork into larger cubes, roast them on a pan, salt them, cover them and let them stew. The meat will release juices. We wait and occasionally stir the mixture until all liquids boil away and pieces of meat start to burn a little. Then it's the time to baste the meat with wine. Wines with stronger aroma and higher amount of residual sugar are preferable. We stew the meat for a while before the liquids boil away and we let the cubes cool off.
Prepare a small baking tray and grease it with unrendered raw lard in a manner that covers both the sides and the bottom. Place bay leaf on the bottom and on the sides, cut the dried plums into stripes and add chopped walnuts. Grind the cooled meat in a meat grinder and add one onion. Process the ground meat as if it was dough. Add two more eggs, plums, walnuts, three teaspoons of preserved cranberries, ground pepper and salt to your taste. At the end, baste the mixture with a bit of pear brandy. Put the mixture into the baking tray and lay bay leaf on its top, then cover.
Prepare another baking tray, a slightly bigger one, for a water bath. Place the smaller baking tray into the bigger one so that it is two-thirds in the water, but at the same time make sure the boiling water will not get to the meat inside. Bake at 175°C for 1.5 hours. Let it cool and rest until the next day.
French Homemade Pâté
- 500 g pork brisket, ground or finely chopped
- 150 – 200 g chicken liver
- 50 g smoked speck, also finely chopped
- 12 slices of English bacon
- 12 juniper balls
- freshly ground pepper to your taste
- a little freshly grated nutmeg
- 1 tsp salt
- 2 tbs chopped fresh thyme
- 2-4 tbs of Port or dessert wine
- 3 cloves of garlic
- 200 g melted butter to pour over the pâté
French Homemade Pâté - Preparation
Chop the meat finely with a knife or grind it in a meat grinder. Chop the liver and the speck into pieces. If you wish, you may blend them in a blender. After chopping, mix these matters thoroughly and process them; this will make the pâté hold together and it will not crumble. Crush the spices, add salt, garlic and herbs and mix everything with alcohol. Let this pre-prepared mixture rest for one day in a cool place, preferably in a fridge.
On the following day, prepare a form and cover it with slices of bacon; they should overlap a little and hang over the form edges. Preheat the oven to 180°C and prepare enough water for the water bath. Put the pâté mixture into the form and push the top down carefully with a spoon and cover the top with the bacon as well. Cover the form with aluminium foil and make a hole in it so the baking vapours may flow out.
Bake the pâté slowly and in a balanced way, in the water bath at temperature that will not exceeding 100°C when baking. Bake for 1 hour 15 minutes. Take the finished pâté out of the water bath, remove the aluminium foil and pour melted butter over the top and let the pâté cool off to ambient temperature. When it cools off, let it rest in the fridge for at least 12 hours. Before you serve it, let the pâté reach ambient temperature again to let its specific and delicious taste stand out.