Pate : It is a mixture of various ingredients. Its name, in fact, is derived from the French pâté and means pasta. In theory, the base of the product is also the liver of an animal: at least a third of its final composition should be liver for it to be considered pate.

In Spain, foie gras and pate are often confused, as if they were the same product; but foie gras is artificially fattened duck or goose fatty liver; while the pate contains simple products such as salt, fat or bacon, eggs, milk, onions, garlic and spices. And some less simple ones like sodium , nitrites and monosodium glutamate , among other very common additives in canned and industrially manufactured products.


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  • 1 A little history
  • 2 A recipe for making homemade pate
    • 1 Preparation
  • 3 Pate and our organism
  • 4 Vegetarian pate
  • 5 Sources

A little history

Thousands of years ago in ancient Greece, butchers in Athens sold pates on the market along with other meat items. It was probably a way to make more money by using and selling all the parts of animals that were sacrificed for life. Whatever the reason for creating this meatloaf, it has been a delicatessen favorite ever since.

Around the 15th century, pâtés were a popular choice for their convenience of preparation, as they can easily be baked in large quantities. When people began to see food in a way that was more than just a survival technique, the image of the pate began to change accordingly, still retaining the characteristic of being eaten by all classes.

Marie Antoine Careme born in 1784, was one of the first and most famous professional chefs in France. He was known for his creative and sometimes quirky food preparations, including pate. Thus, the pate was elevated to the gastronomic scene. But it was world-famous chef August Escoffier who brought the pate to haute cuisine.

A recipe for making homemade pate

Making homemade pate is a way to avoid additives and control the ingredients used. The result will be a pate not only with good flavor, but also gluten – free , that is, suitable for celiacs , a characteristic that canned products do not have.

To whom it is recommended to avoid the consumption of pate, and especially of homemade pate, is pregnant women. This is because they are a risk group for listeriosis , an infection caused by Listeria monocytogenes . Such bacteria are often lodged in the pâté, especially when – when done in-house – it is not subjected to a pasteurization process .


The various recipes offer multiple variations. One of the simplest consists of the following: first, chop half an onion and fry it with two tablespoons of olive oil. Then add a carrot and celery stick to the mixture , also cut into small pieces. You can add brandy , port or wine to add flavor. Then comes the time for meat, which is the essential element in the preparation: you can not miss the pieces of liver, which can be complemented with minced meat from beef, pork or another animal. The greater the quantity of liver, the higher the quality of the pate will be. It will have much more iron content, but also more calories and more cholesterol .

After seasoning the whole and, if desired, seasoning with other spices, leave it to simmer in the pan for about ten minutes. Then add a tablespoon of butter and a small serving of capers , and finally crush with the help of an electric mixer. Bring the mixture of homemade pate to a bowl and add the mayonnaise (or spreadable cream cheese instead), oregano and barbecue sauce . Mix well all the ingredients.

The pate can also be prepared with an outer bread crust

The ideal is to obtain a creamy and creamy consistency. It is rectified in flavor and a pinch of salt, black pepper and garlic paste are added.

Take the pork pate to the mold where it is going to be served, the ideal is to give it a uniform shape on the top with a shovel to spread and keep it in the fridge or refrigerator until serving time. Remove from refrigeration and serve with mini bread toast, cookies or sticks .

Another way to prepare it is with a bread dough crust covering all its exterior and then it is baked. In this way the pate is cooked while the bread is cooked and toasted.

Pate and our organism

The pate contains vitamin A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, E, K, sodium, protein, calcium, fiber, zinc, potassium, iodine, phosphorus, calories, and carbohydrates.

Containing a lot of type A vitamins and niacin ; This product prevents diseases associated with eyesight. It also prevents cancer and strengthens the immune system. It helps keep the skin in good condition as well as the mucosa. It also serves to control migraine . It improves anxiety, stress and insomnia .

Vegetarian pate

Healthy and appetizing vegetarian pate

The vegetarian versions provide much more nutrients and are healthier. A pate is a paste, you only need to combine a few types of characteristic ingredients.

  • A basic food: like cassava, potatoes, rice, avocado, beets, aubergine, pumpkin, pepper, among many other possibilities.
  • A protein component: Generally legumes such as chickpeas, lentils, white beans, or tofu.
  • A fatty component: You can use nuts and seeds, which also complement the proteins of legumes: sesameor peanuts. Also vegetable oils such as olive, or avocado.
  • Condiments: To taste, many have garlic, lemon, herbs or spices, which also act as a preservative.


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