Homemade pâté: The fragrant holiday tradition everyone loves
Nothing evokes childhood memories and creates a holiday atmosphere like a fragrant, homemade pâté. Its preparation requires skill and time, but the result will certainly reward all your efforts.
A handmade pâté is a classic on the holiday table. It’s a dish that captures the hearts of both traditional flavour lovers and those who appreciate healthy, homemade dishes. Such a pâté, made from carefully selected ingredients, definitely surpasses the quality of shop-bought versions. It’s more aromatic and healthier because we know exactly what goes into it.
Moreover, homemade pâté can be stored in the fridge for a week, and its taste and aroma remain unchanged. Every year, I prepare as much as 3 kilograms of this speciality — 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.
A pâté recipe that always succeeds
The secret to a perfect pâté is the right selection of ingredients and patience in 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 are also fresh vegetables, such as carrots, parsley, and onions, which give it lightness and enhance its aroma.
Ingredients:
- 700 grams of pork (e.g., neck)
- 500 grams of beef (e.g., haunch)
- 2 chicken legs
- 200 grams 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:
- Pour 4.5 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.
- After cooking, drain the meat and vegetables and soak the roll in the broth. Pass the meat, vegetables, and drained roll through a mincer — preferably three times, to achieve a uniform mass. Add the pressed garlic, spices, and egg yolks.
- Beat the egg whites with a pinch of salt until stiff, then gently fold them into the mixture. This will make the pâté fluffier.
- Transfer the mixture into loaf tins, smooth the top, and decorate with bay leaves. Bake in an oven preheated to 180°C for about 90 minutes. After baking, leave the pâté in the oven to cool, and then place it in the fridge for a few hours to achieve the right consistency.
