Homemade pâtés – better than the store bought!

If you choose to make pâtés at home, you don’t have to worry about the quality of ingredients, often questionable in store-bought products.

Rosemary-tomato liver cream

Homemade pâtés – Rosemary-tomato liver cream

Ingredients for 2-3 serving

  • 1 head medium sized onion, thinly sliced
  • 2 tablespoons butter
  • 3 tablespoons oil, or duck/goose fat, if available
  • 2 cloves garlic
  • 1 teaspoon finely chopped rosemary
  • 500 g chicken livers, washed and dried
  • ½ can dice tomatoes
  • freshly ground pepper, salt

Heat up the butter and the oil over medium heat. Sprinkle some salt over the onions and sauté them. Add grated garlic and rosemary and sauté for 30 seconds more. Add the livers and sauté them too. Pour 50 ml water over the livers and steam them covered for 6-8 minutes. Add the diced tomatoes and cook for 3-4 minutes more. It is important not to overcook the livers – they should remain slightly pinkish. Add salt and pepper, and blend the livers to obtain a paste. Divide the liver cream into closable jars or plastic containers and let it cool. Cover the containers only when the liver cream is completely cooled down, and store them in the fridge. The liver cream can be kept refrigerated for 2-3 days.

Curry-rosemary pâté

Homemade pâtés – Curry-rosemary pâté

This pâté is one of the best ways to use up leftover roast chicken. It doesn’t require too many kinds of ingredients, and it is nice that you don’t have the same lunch again the next day. Also, it is an excellent choice if we are expecting guests, as all we need to add to it to make a nice snack is some toast and vegetables.

Ingredients for 2-3 servings

  • 400 cooked or roast chicken, cubed
  • 2 tablespoons butter
  • ½ teaspoon finely chopped rosemary
  • ½ teaspoon ground curry powder
  • ½ teaspoon mustard
  • 3 tablespoons cream
  • salt, freshly ground pepper

In a large skillet, melt the butter over medium heat. Sauté the rosemary and curry for 30 seconds, and then add the chicken and stir well. Puree the chicken, and then add the cream, the butter and the mustard and blend everything together. Add some more spices if necessary. Spoon the pâté into a closable jar and store it in the fridge for up to 3 days.

Elk pâté with sour cherry puree boiled in red wine

Elk pâté with sour cherry puree boiled in red wine

The pâté

Ingredients for 4 servings

  • 400 g elk meat, cut into 1×1 cm cubes
  • 100 g smoked bacon
  • 1 small red onion
  • 1 clove garlic
  • 100 ml dry red wine
  • salt
  • thyme, rosemary, tarragon
  • ground pepper
  • ground cloves
  • ·                  50 g fresh cranberriesCube and fry the bacon and sauté the onions in the bacon fat. Add the elk meat, the spices and the red wine, and steam the meat covered until tender. Puree when still hot and add the cranberries. Cool the pureed meat in pâté molds, preferably ones made of silicone, as they can be removed easier.The sour cherry puree

Ingredients

  • 200 g pitted sour cherries
  • 100 ml dry red wine
  • 100 g honey
  • 1 pinch ground pepperBoil the sour cherries with the wine and the honey, and puree them. Cool the puree down and serve it with the pâté.

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