The art of homemade pâté: A holiday tradition reborn

A handmade pâté is a classic on the holiday table. It’s a dish that appeals to both traditional flavour enthusiasts and those who appreciate healthy, homemade dishes. Such a pâté, made from carefully selected ingredients, certainly surpasses the quality of store-bought versions. It’s more aromatic and healthier, as we know exactly what goes into it.

Moreover, homemade pâté can be stored in the refrigerator for a week, and its taste and aroma remain unchanged. Every year, I prepare about 3 kilograms of this specialty — it’s enough for the whole family, and some always find their way into gift packages for guests because no one can resist its unique taste.

The secret to a perfect pâté is the right selection of ingredients and patience in its preparation. I use three types of meat: pork, beef, and poultry. This gives the pâté a rich, varied flavour and a velvety texture. Essential elements also include fresh vegetables, such as carrots, parsley, and onions, which lend lightness and enhance its aroma.

Ingredients:

• 0.7 kilograms of pork (e.g., neck),
• 0.5 kilograms of beef (e.g., haunch),
• 2 chicken legs,
• 0.2 kilograms of raw bacon or liver,
• 2 carrots,
• 1 parsley root,
• 1 onion,
• 4 bay leaves,
• 8 allspice berries,
• 6 black peppercorns,
• 2 tablespoons of chopped lovage,
• 2 teaspoons of salt,
• 1/2 teaspoon of nutmeg,
• 1/2 teaspoon of cumin,
• 1/3 teaspoon of sweet paprika,
• A pinch of hot paprika,
• 1 roll (e.g., Kaiser roll),
• 3 eggs,
• 1 clove of garlic.

Preparation method:

1. Pour 4 litres of water into a large pot. Add spices: bay leaves, allspice, pepper, and salt. Throw in the diced meat, carrots, parsley, onion, and lovage. Cook on low heat for about 1.5–2 hours until all ingredients are softened.
2. After cooking, drain the meat and vegetables and soak the roll in the broth. Pass the meat, vegetables, and drained roll through a meat grinder — preferably three times, to achieve a uniform mass. Add the pressed garlic, spices, and egg yolks.
3. Beat the egg whites with a pinch of salt until stiff, then gently fold them into the mixture. This will make the pâté fluffier.
4. Transfer the mixture into loaf pans, smooth the top, and decorate with bay leaves. Bake in an oven preheated to 175°C for about 90 minutes. After baking, leave the pâté in the oven to cool, and then place it in the refrigerator for a few hours to achieve the right consistency.