How to Prepare Homemade Pate in 8 Steps

Hello, my friends! You are very welcome to Paulina Cocina.

Today I want to suggest that you stop eating store-bought pate. That’s what you read, stop buying processed pate from the supermarket and keep reading because I’m going to tell you something Delicious homemade pate recipe which is done in minutes, really.

This is a super cheap and easy recipe to make, and it’s also perfect so you never forget it and have it on hand for when you crave it. Join me on this journey as I’m going to tell you all the details, ingredients, tips and tricks to prepare a homemade pate delicious. Here we explain how to do it, with all the details and tricks to ensure that your pate is a resounding success. Let’s go!

About Homemade Pate

Pate is one of those delicacies that we generally buy already made in the supermarket, but what do you think if I tell you that making homemade liver pate Is it easier than it seems? Plus, when you make it yourself, it’s easier to control the ingredients and avoid unnecessary preservatives and additives.

Today we are going to see every detail to do it, and I am going to teach you how to make pork liver pate y chicken liver patetwo delicious versions that you will surely love.

Homemade pate is a delicacy that, although it may seem sophisticated, is surprisingly easy to prepare at home. This recipe allows you to enjoy a liver pate (pork or chicken) but of high quality, and at a much lower cost.

What is Pate?

Starting with the basics. Pate is basically an untable pasta It can be made with various ingredients, but the most common are pate with liver, pork or chicken.

• Pate is made by cooking livers (pork, chicken or others) with Onion, garlic and spicesand then processing everything until obtaining a smooth paste. Liquids such as wine or brandy can be added to improve the flavor and texture.

It is a traditional preparation in many cultures, especially in the French cuisine, where it is known as “liver pâté”. Besides being delicious, pâté is a great way to take advantage of the benefits of meats like liver, which are nutritious and inexpensive.

Differences Between Homemade Pork and Chicken Liver Pate

Starting with the flavors, the pork liver pate is particular for having a more intense and robust flavor. I highly recommend this one for those people who enjoy Strong and complex flavors. The texture tends to be denser and richer.

On the other hand, the Chicken liver pate is softer and lighterwith a much more delicate flavour on the palate. It is usually preferred by those looking for a paté with a milder and less fatty flavour.

If you are looking for several recipes with liver, here I share with you other great ideas with liver.

Foie Pate: A Different Delight

Pate de foie is a very popular French product. This one is a little different in terms of flavours, because it is traditionally prepared with duck or goose liveris known for its luxurious flavor and creamy texture.

This type of pate is actually considered a gourmet delight which is usually served on special occasions. Although its preparation is similar to the pâté we are going to make today, foie has a more delicate flavour and a much finer texture.

Benefits of making pate at home

Make your own homemade food It will always have thousands of benefits. Now I am going to mention some benefits of making homemade pate, which seem more important to me, but keep in mind that making homemade pate is not only cheaper, but it is also a healthier option.

• Ingredient Control: You will be able to choose fresh, quality ingredients, avoiding additives and preservatives.
• Economic Savings: Making pâté at home is much cheaper than buying it ready-made.
• Personalization: You can adjust the flavors to your liking, adding spices and herbs as you prefer.

By making your homemade patá, you will have the total control over ingredients. This way you can avoid preservatives and additives found in many commercial pâtés. Plus, homemade pâté has a fresher, more authentic flavour, and you can personalise it to your preferences.

Can homemade pate be frozen?

I already saw your intentions, you want to make and keep it in the freezer, because you are already a good meal prepper and you learned how to make the most of your time. The answer is YES, homemade pâté can be frozen without losing quality. To freeze it, we are simply going to Place the pate in an airtight container and then put it in the freezer. To defrost, put it in the refrigerator one day before consumption.

You can have homemade pate frozen for up to three months. Don’t forget to label containers with dates. Homemade liverwurst (not frozen) lasts about a week in the refrigerator if kept tightly sealed and refrigerated.

Basic steps in the preparation of homemade Liver Pate

1. Liver Cleanse: Washing the chicken livers well is a part that we cannot skip, at this point we will have to take special care to remove any impurities. And at the same time cut the liver into small pieces.
2. Initial Sofrito: To start cooking, we are going to use a large frying pan. First, we melt the butter and then we are going to fry the chopped onion and garlic over it until golden. The flavor that we are going to get from this sauce is priceless.
3. The moment of the liver: After frying the onion and garlic, we will remove this to one side and without cleaning the pan we will sear the liver. You already know how this works, the flavors are enhanced.
4. Touch of alcohol: This part is totally optional, but here is where we can add wine, brandy, whiskey, cognac (or nothing) to the pan and with a spoon we scrape the bottom well to release the flavors. I also recommend adding the rosemary. Cook over low heat until the liquid is reduced.
5. Cold and processed: Once the meat is cooked, it’s important to set it aside and wait for it to cool down. Go and have a coffee, make yourself a mate, and wait a little while. Then, place the mixture in a food processor and blend it with everything until you get a smooth paste. Taste it and adjust the salt and pepper if necessary.

Homemade Pate Recipe Variations

Be careful, if you get creative, this recipe has no limits. You will be able to combine various flavors that you like or ingredients that you want to provide consistency and some nutritional value.

• Liver Pate with Mushrooms: This is a great idea, you can add sautéed mushrooms to the liver mixture before processing it. The mushrooms will give a delicious earthy flavour to the pate.

• Liver Pate with Cognac: If you have already decided to add alcohol to enhance this recipe, I recommend that you replace the white wine for cognac in the recipe to give it a more sophisticated and profound touch.

• Duck Hígado Paté (Paté de Foie): If you feel like being adventurous and trying new flavours, I highly recommend that you try making duck liver pate. The famous “foie pate”. You just have to follow the same steps, but using duck livers and a little more butter for a richer texture.

5 Tricks for a Perfect Homemade Pâté

• Select the Livers Well: It is crucial to choose fresh, good quality livers. Livers from grass-fed animals or organic farms are ideal.
• Degrease the meat: Make sure to remove any membrane or nerve from the livers before cooking.
• Do not overcook the liver: Overcooking liver can make it tough and bitter. It should be cooked through but still tender.
• Use fresh spices: Fresh or freshly ground spices will give the pâté a more intense and delicious flavor.
• Refrigerate Properly: Let the pate sit in the refrigerator to allow the flavors to blend and the texture to set.
• Experience: Don’t be afraid to experiment with different spices and herbs. Homemade pâté is a very versatile recipe and can be adapted to your personal tastes.

Pro tip: garlic paste 🧄

For those who are new to this community, I wanted to mention that you can greatly simplify the preparation of this and other recipes, if you have the homemade garlic paste in the refrigerator, made in advance. Preparing homemade garlic paste is a simple and practical idea.

• Peel several heads of garlic, remove the central sprout and blend in a food processor with oil until you obtain a paste. Store in the freezer and use as needed.

This paste is one of the hallmarks of this channel. If you want, here is the video with step-by-step instructions for making garlic paste.

Now I’ll say goodbye and leave you with this amazing homemade pate recipe. Until next time.

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This recipe on YouTube Homemade Paté.

Homemade Pate Recipe

Ingredients

• 500 grams of pork or chicken liver
• 1 large onion
• 2 cloves of garlic
• 40 grams of butter
• 2 tablespoons heavy cream (or a fat like butter)
• Salt and pepper to taste
• Half a glass of white wine (optional)
• Oregano and other aromatic herbs to taste

8 Steps to Prepare Homemade Pate

1. Clean the pork or chicken liver, removing the skin and tough parts, and cut it into small cubes.
2. Peel and chop the onion into medium pieces. Then, in a large skillet over medium heat, brown the chopped onion without oil or butter, stirring occasionally until golden.
3. After a few minutes, add the butter to the onion and a pinch of salt. Lower the heat to minimum and cook, stirring constantly, for 5 minutes.
4. After the time has passed, add 1 tablespoon of garlic paste (or two chopped garlic cloves). Cook for 5 more minutes and set aside.
5. Increase the heat to medium-high and add the liver cubes to the same pan where the onion was cooked, searing the liver on all sides without overcooking.

Optional: Add half a glass of wine to the pan and let the alcohol evaporate for 5-7 minutes.

6. Season with salt, pepper and oregano, adjusting with other aromatic herbs according to preference. Mix well and once the liver is cooked, set aside to cool.
7. Transfer the mixture to a food processor, add two tablespoons of heavy cream and blend until you obtain a smooth, homogeneous paste.

Optional: For a finer paté, pass the mixture through a sieve, pressing with a spatula to remove large pieces.

8. Place the pate in an airtight container and cover it with a thin layer of melted butter. Refrigerate for at least two hours before serving.