If you're a pate lover, but you've been resisting them because of their high fat content, I have great news for you. You can prepare your own homemade fitness pate with minimal fat, which you will appreciate not only for breakfast or snack, but also after your workout. The base of the fitness patty is chicken or beef liver and root vegetables. You can spread it on a homemade wholemeal roll.
The homemade pate looks like the culinary masterpiece of a chef, but it is actually just fried blended liver softened with a little butter, in our recipe seasoned with garlic and thyme. On a fresh or toasted baguette, it's manna from heaven, incomparably better than bought pâté.
Most people who have never tried to make pâté think it's complicated. But it's the opposite! It's really easy to prepare such a creamy and delicious-tasting pâté. Opt for chicken livers because they are cheap and easy to find, just buy the ones from the farmer or simply from happy hens. This recipe was also created as a tip for a great edible gift, so you can make 10 jars at once, which will please the men's part of the family, colleagues or friends.
Use weckovka jars of around 290 ml volume. Also incorporate the five spice seasoning, which is an Asian spice blend. It's used throughout Asia and I believe it's a pretty versatile spice that you'll appreciate in the kitchen. It's a blend of cinnamon, star anise, fennel, allspice, cloves. But if you don't have this blend, it's okay. You can improvise a bit and use a small pinch of each, with the cloves, but don't overdo it.
If you\'re a pate lover, but you\'ve been resisting them because of their high fat content, I have great news for you. You can prepare your own homemade fitness pate with minimal fat, which you will a...
3 dcl dry white or rosé wine (or 1 dcl port or cognac)
300 ml cream (30%)
Freshly ground pepper
290 ml volume jars
Blanch the liver and cut into 1-2 cm large pieces. Dice the shallots and slice the garlic. In a large pan, melt the ghee or even lard if you have it in the fridge and add all the shallots, garlic, thyme, pepper and five spice. Sauté on medium-high power until the onions start to turn slightly golden.
Add all of the liver to the pan and sauté so that it is no longer raw inside, but still remains soft. Then add the wine and sauté for a few more minutes until all the alcohol has evaporated. Now you can add all the cream and once it has warmed up a bit, it doesn't need to boil, transfer the whole mixture to the container of a blender or food processor.
Blend the liver into a smooth cream, finally add salt, more pepper if necessary and blend in all the butter a little at a time. Enough for 5 times. Taste your creation and season if necessary. Don't forget that after cooling, the flavors will mellow even more and everything is less pronounced.
It is always recommended to pass these fine patties through a fine sieve, but if you are blending in a powerful food processor, this will probably not be necessary. The Vitamix handled the pate perfectly.
And now it's just a matter of filling the jars. These, of course, need to be perfectly clean and as sterile as possible. Fill the jars, but leave a little room for the butter "lid". Give the jar a few bumps to get rid of bubbles and to even out the surface. If the pate is for immediate consumption, there is no need to cap it. But as a gift, it's a good idea to get this lid. It will be nicer and more durable. Cool the pate, then put a sprig of thyme or other herbs on the surface and pour a little melted butter over it.