Pâté is a rather ancient dish, it originated in Egypt in the time of the pharaohs. The Egyptians made pâté from the livers of geese and ducks. To make the dish hearty, birds were fed with figs
. The recipe for pate was soon adopted by the Romans
.
However, unlike the Egyptians, the inhabitants of Rome had several ways of cooking pâté – budget and expensive.
Let’s tell you how to make modern pâté from meat.
Ingredients for pâté:
- Ground meat – 300 g;
- Chicken liver – 300 g;
- Onion – 300 g;
- Garlic – 4 cloves;
- Butter – 50 g;
- Milk – 50 ml;
- White bread – 2 slices;
- Salt – ½ tsp;
- Dried garlic – 1 tsp;
- Dried onion – 1 tsp;
- Oregano – ½ tsp.
Preparing the pate:
Chop the onion and garlic into large pieces. Heat vegetable oil in a skillet, fry garlic for 1.5 minutes. Add onion to garlic, fry until golden color.
Remove onion from the pan with a slotted spoon, leaving a few pieces. Add minced meat to onion remnants, fry until the color changes. Add chicken liver to the minced meat, fry until cooked.
Add salt, dried garlic and onion, oregano to the liver and minced meat, mix. In a separate bowl, combine the bread crumbs and milk.
Put the minced meat and liver into a blender bowl, along with the soaked bread and fried onions, to create a pâté. Salt and pepper the pâté to taste.
Put soft butter into the warm pâté and mix it into the mixture.
The pâté is required to cool completely before consumption. However, you can serve the dish on bread even warm.
