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French Pate Recipes
France is not without reason called a paradise for gourmets, because it gave the world a scattering of culinary masterpieces. Among them, a special place is occupied by exquisite pates, or, as they are called by the French themselves, terrines.
Chicken for aesthetes
One of the most popular recipes is French chicken liver pate. For its preparation, 500 g of peeled liver is cut into pieces and fried in butter. Add 2 minced garlic cloves, fry for another couple of minutes and remove from the stove. The cooled liver with the released juice is transferred to the bowl of a blender and ground into minced meat. And in the pan where it was fried, pour 100 ml of cream, simmer for 4-5 minutes, then add to the liver mass and beat again. Combine the minced meat with 150 ml of cognac, 1 tbsp. l. sugar, a pinch of salt and pepper, mix until smooth. We spread the pate in a high baking dish, preferably ceramic. Top with a few bay leaves and peas of black pepper. Cover the mold with a lid and send it to the oven preheated to 190 °C for 30 minutes.
Duck-pig companion
The duck pate recipe continues the bird theme. Remove the skin from two duck breasts (about 300 g each) and keep them in the oven for 15 minutes at a temperature of 160 °C. We drain the released fat in a bowl, and cut the breasts into pieces. Combine them with 1 kg of chopped pork, 100 g of bacon, duck skin and whisk with a blender to a homogeneous mass. We remove it in a separate bowl, and in a blender we put 2 slices of bread soaked in milk, 200 g of veal, 2 onions, 2 cloves of garlic and also whisk them into a puree. Combine both parts of the minced meat, add 6 crushed pepper peas, 2 clove buds, ½ tsp cinnamon, ½ tsp coriander and a pinch of salt. Break 2 eggs, pour in 4 tbsp. l. duck fat, 2 tbsp. l. cognac and mix the minced meat with your hands. Spread half of the minced meat in a rectangular shape, sprinkle with fried pistachios with dried cranberries and cover with the second half. On top, cover the pate with strips of bacon and cover with foil. We put the form on a baking sheet with water and send it to a preheated 250 °C oven for 2 hours. Then remove the foil and bake the terrine for another 15 minutes.
The Noble Rabbit
Meat gourmets will also be pleased with the recipe for French rabbit pate. The bone-free carcass weighing 1.5 kg is poured in a deep bowl with a mixture of 500 ml of dry white wine, a pinch of nutmeg, salt and pepper and marinated for 12 hours. Then simmer the rabbit bones in a saucepan with the addition of grated carrots and onions. When the bones darken, pour in 50 ml of cognac, marinade from the rabbit, 500 ml of water and simmer for 20 minutes. Next, filter the broth, put in it 2 sprigs of thyme and a bunch of chopped parsley. The saddle of the rabbit and the pulp from the legs are removed to the side. The remaining meat together with 300 g of pork is passed through a meat grinder, mixed with 200 ml of broth, raw egg and beat well. The postponed rabbit meat is finely chopped and combined with minced meat. In a rectangular shape, spread the minced meat. Cover the form with foil, put it on a baking sheet with water and bake in the oven for 1.5 hours at a temperature of 180 °C.
Salmon in a new reading
Fish lovers can treat themselves to salmon pate. Whisk in a blender 750 g of fresh salmon fillet and, continuing to stir, add 300 g of low-fat sour cream. Transfer the fish puree to a bowl, add 5 chicken eggs, a few chopped sprigs of parsley and tarragon leaves, you can also add nuts to taste. Thoroughly mix the mass and divide it into three parts. A piece of smoked salmon weighing 150 g is cut into thin strips. A rectangular baking dish is covered with parchment so that its edges protrude outward. Spread part of the minced fish and cover it with half of the strips of smoked salmon. Then put the second part of the minced fish and cover it with the remaining part of the strips of smoked salmon. From above, we tamp the third part of the minced fish and cover it with the edges of the parchment. We send the pate in the oven at a temperature of 180 °C for 50 minutes.
Vegetable Rainbow
The recipe for making French pate from vegetables resembles a casserole, but it turns out to be more refined. We disassemble 500 g of cauliflower into inflorescences and boil it in salted water until half cooked. At the same time, fry the chopped onion and a couple of garlic cloves in oil, add 4 chopped tomatoes and a small zucchini to them. Cover the vegetables with a lid and simmer until they soften. Boiled cauliflower is mixed with 300 g of cottage cheese and salt to taste. Cover the rectangular baking dish with parchment paper. Layers spread cabbage with cottage cheese and stewed vegetables, you can also add olives, cut into rings. Fill the terrine with 4 beaten eggs and place in a preheated 190 °C oven for 20 minutes.
We hope that some of the suggested dishes will add to your menu. Do you often prepare homemade pates yourself? Share your favorite recipes with other readers.