Hello, beautiful people! Today I bring you a recipe that will make you want to spread to the grandmother's table. Let's talk about 3 types of incredible homemade patés . Those spreadable delights that seem sophisticated, but are easier to make a soup await.
I am going to show you that with few ingredients you can achieve something incredible. The best of all is that making homemade patés is not only an activity that ends in a delicious ending, but also an experience that allows you to innovate in the kitchen , improvise with what you have by hand and surprise yourself with the result.
So take out the toast, and prepare to make the magic of the good. And don't worry if you never did before, here we are to guide you step by step.
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About homemade paters
These 3 types of homemade patés are an ideal option for those who want to enter the homemade patés , notice that it is a path without return. Because the beautiful thing about the patches is that accessible ingredients are used and the preparation is so simple that it will not even stress you.
It is perfect to have in the refrigerator and enjoy in a minced, or to show off at parties with something done for yourself. In addition, you can adapt it according to your preferences and give your personal touch: a little more garlic, less wine, or a touch of ginger. It's your pate and you can do whatever you want!
The secrets to achieve perfect and very creamy homemade patches
Making homemade patches may sound like something of Fancy restaurant, but the post is that it is easy and versatile. chicken liver pate that I bring you today has a soft texture, delicate taste and, best of all, you can do it to your liking. More spices, more flavor; Unless, softer.
The good thing about this 3 homemade recipe is that they can adapt to any different palate, and that is great. With a little creativity, you can make a unique pate and totally adapted to what you like.
A bit of history: homemade, from France to your refrigerator
The pate has its origin in French cuisine, but its flavor and ease of preparation made it cross borders. In Argentina, the homemade pate has become part of the party menu, especially because it accompanies a good Christmas chopped as no one.
- Before, the homemade pates were sealed with fat to conserve them, today we do it because we are gourmet, but the story is there, people. It is incredible how something that began as a conservation method became a delicacy to spread.
There are even pattern records in the Middle Ages , post, where they prepared with spices to hide certain intense liver flavors. Today, making pate at home is much easier and, thanks to modern refrigeration, we do not need to cover it with fat if we do not want.
Key tips for making homemade patches
- Fresh ingredients : If you use liver, be sure to remove membranes and veins to avoid bitter flavors. In addition, the fresher the ingredients, the better taste will have your pate. Whenever you can, opt for good quality products.
- Correct sealed : The melted butter layer is not only rich, but it retains the pate better. So don't save that step. In addition, you can use flavored butter to give it an extra touch of flavor.
- Give it flavor : use nutmeg, thyme, pepper, or even a touch of ginger to give a different profile to your homemade pate . Do not be afraid of being creative, you can even add a touch of liquor if you dare!
5 different homemade pate options for Christmas
- Chicken and apple pate : the sweet and the salty get along, and this pate is proof of that. The apple gives him a fresh and juicy touch that makes him perfect to accompany with toasted bread.
- Homemade Smoked Salmon Pates : By when you want to impress without too much effort. It is creamy, with a smoked flavor that loves anyone and is spectacular at parties.
- Vegan pate of nuts and mushrooms : the option for those who do not eat meat but do not want to miss the taste. This pate is a goal because it combines the texture of nuts with the earthy flavor of the mushrooms.
- Pork pate with Christmas spices : ideal for those looking for something a bit more intense. Christmas spices, such as the clove of smell and cinnamon, give it a comforting flavor that is perfect with a festive table.
- Roasted eggplain pate : a light, creamy option full of flavor, perfect for those who look for something cooler.
How to give texture and unique flavor to your homemade patches for Christmas
- Pate texture : The texture is key to a good pate. Process enough to achieve a homogeneous mixture without being too liquid. If you want a more rustic texture, you can leave some small little bits without processing.
- Alcohol integration : if you use wine or brandy, it is essential to let alcohol evaporate to avoid too strong flavor. Let it cook over low heat, until there are almost no traces of smell of alcohol, just that touch that enhances the flavors.
- Cooling and consistency : the pate will refrigerate a minimum of 4 hours before serving. This ensures that you take consistency and develop flavors well. You can prepare it a day before, and so you do not stress over time when you have visits.
- Decoration : To give it a touch, decorate with fresh herbs or ground black pepper. It is not just aesthetics, it gives you a touch of freshness. In addition, you can add some mustard grains or seeds for an interesting crispy texture.
- Vegan Version : Pats are not just meat, a good vegetable pate can be equally delicious and lighter. Experience with legumes such as lentils, chickpeas, or even roasted beets to give color and flavor.
Encourage these homemade potes and tell us how they came out! They will surely love, and incidentally, you will surprise more than one at parties.
If you want the classic pate version of the homemade pate of liver you can find it here .
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3 homemade patés recipes for parties
Mushroom pateal recipe
Yields: 4 portions
Ingredients
- 300 g of mushrooms (or portobellos)
- 1 small onion
- 1 garlic clove (optional)
- 2 tablespoons of olive oil (or 20 g of butter)
- 1 teaspoon of dry thyme (or fresh)
- A pinch of nutmeg
- 1/4 cup of beer (or dry white wine)
- 2 tablespoons of cream cheese
- Salt and pepper to taste
- Lemon zest (optional)
Preparation
- Chop the onion into small pieces and sauté in olive oil over low heat until it is transparent.
- Cut the mushrooms into uniform pieces and add to the pan when the onion is ready. Upload the heat to the medium-high.
- Add thyme, nutmeg, salt and pepper. Stir well.
- Incorporate beer or wine and cook until alcohol evaporates (2-3 minutes).
- Crush the mixture with cream cheese until you get a soft texture. If it is very thick, add a tablespoon of milk.
- Adjust the flavor with lemon zest or yogurt if you want more acid.
Iberian false chorizo pate
Yields: 4 portions
Ingredients
- 80 g of cajú chestnuts (soaked in boiling water 1 hour)
- 50 g of dry tomatoes (soaked in boiling water 1 hour)
- 1/2 fresh tomato (without seeds)
- 1/4 cup of olive oil
- 1 1/2 teaspoon of sweet paprika
- Salt to taste
Preparation
- Drain the chestnuts of Cajú and the dried tomatoes after soaking.
- Crush with fresh tomato, olive oil, paprika and salt.
- Stop and scrape the processor edges as many times as necessary.
- Adjust the taste with more salt or paprika if necessary.
Vitel toné pate
Yields: 4 portions
Ingredients
- 1 tuna can (natural or oil, drained)
- 1 drained anchovy
- 1 tablespoon of cream cheese
- 1 tablespoon of mayonnaise
- 1 tablespoon of capers (or chopped green olives)
- Half -lemon juice
- Lemon zest to taste
Preparation
- Place all ingredients in a processor: tuna, anchovies, cream cheese, mayonnaise, capers, juice and lemon zest.
- Crush until you get a soft mixture. If it is thick, add a tablespoon of additional mayonnaise.
- Try and adjust acidity or salt if necessary.
