Pork pate recipe
Pork pate is a perfect proposition for any occasion. Our home made pate made of chicken, pork neck, bacon and chicken liver, it is distinguished by its unique taste that will satisfy even the most demanding gourmets. Baked pate perfectly seasoned and with a creamy consistency, it is a great addition to bread or a stand-alone snack on a holiday table or during everyday meals. This a proven recipe for homemade pate, which is easy to make, can be stored in the fridge or frozen for later. If you're wondering, how to make pate, this recipe will be the right choice!
Pork pate recipe
Ingredients
Ingredients for the pate
- 1 kg pork neck
- 1.5 kg chicken thighs
- 1/2 kg raw bacon
- 300 g chicken liver
- 1 medium onion
- 2 bay leaves
- 4 pcs. allspice
- 5 eggs
- 1 teaspoon of salt
Seasoning the pate
- 2.5 teaspoons of ground pepper
- 2 teaspoons of nutmeg
- 2 teaspoons of salt
Instructions
Cut the pork neck and bacon into smaller pieces and arrange evenly on the bottom of a large, wide pot, placing the chicken legs on top of the meat. Pour water into the pot to cover the ingredients, add salt, bay leaves and allspice. Place the pot on high heat and bring to a boil.
When the ingredients start to boil, reduce the heat and cover the pot with a lid. Simmer for about 1.5 hours, until the meat is tender. Set aside to cool.
Finely chop the onion and fry it in a pan with the liver in a little oil. Then remove and set aside to cool.
Remove bones and cartilage from cooked chicken. Pour breadcrumbs into a bowl and add broth from stewed meat, about 2 cups, add slowly until bread swells.
Pass the meat, bread, onion and scalded liver through a meat grinder with a fine sieve three times to make the mass smooth and uniform.
Add eggs to the ground mass, season with freshly ground pepper, nutmeg and salt to taste. Mix everything thoroughly so that the ingredients combine evenly.
Prepare two elongated molds about 30 cm long. Grease the molds with oil and sprinkle with breadcrumbs. Transfer the meat mass to the prepared molds, carefully pressing it with a spoon or hand to remove air bubbles and give the pate a compact structure.
Place the pâté pans in an oven preheated to 190°C and bake for about 1.5 hours, until the top of the pâté is lightly browned. After baking, leave to cool completely. The pâté can be stored in the fridge for a few days or frozen to enjoy later. Perfect as an addition to bread or an elegant snack for special occasions.
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