Some may say that I choose lots of recipes from my grandmother and my mother's kitchen, and it is true. And I do it because it is from them both that I learned the love for the kitchen. Both of them have plenty of delicious recipes (like this one from paté) that are part of my childhood flavors, that immediately take me to a certain remembering of my life
My grandmother made this pâté recipe for Christmas, so whenever I prepare this paté, the first thing out of my mouth is "it tastes like Christmas". But it was not only at that time of the year that she cooked it, but at any time. Still today we follow the tradition: who ever makes this recipe in the family, is to share it with the rest, so yes, when I make pate, I always share it with some of my cousins and uncles.
It is a simple and very rich pate, just as one of those served in many restaurants such as home-made pâté. This tastes delicious to truffle and jerez and we love it at home. It is much more natural and home-made than those sold in the supermarket, and it is perfect as a gift to bring for a lunch or dinner at friends or family. You will love it... or at least I hope!
- 1/2 kg of bacon salt
- 1/2 kg of pork liver (see note below)
- 1 jar of truffle with their liquid
- 1 cup of fine Sherry Wine of good quality (it is very important that it is a good quality wine)
- 10 g salt
- 2 g of freshly ground black pepper
- 3 g ground nutmeg
Note: you must ask the butcher to mince both liver and bacon twice with the meat grinder machine.
I always make this recipe twice to me above and puedor gift.
Directions
1 Preheat oven to 160º C hot air function (if your oven don't have this function, you can turn it to 180º C with heat up and down).
2. In a bowl, thoroughly mix the liver with Bacon (I used latex gloves to avoid touching it with my hands).
3 Grate the back truffle with a fine grater: you can chop it in pieces but I prefer to grate it so the flavor is spread all over the mixture.
4. Add salt, black pepper, grated truffle and Sherry to the minced liver and mix well.
5. Add nutmeg and mix again.
6. Fill a terrine of foie gras with this mixture. You can also use ramekins or small bowls that are suitable for the oven. Keep in the oven an hour and a half or until when pressed, the juice runs clear and no red color comes in the terrine. The time depends on the size of the mold where you are baking. If they are smaller they will need less time. They should not be toasted over. Allow to cool before serving.
- The original recipe has half of the truffle quantity, but I like it with a stronger flavor.
- You can use cognac instead of sherry if you like to.
- Add more or less pepper depending on your taste for the spicy
- Difficulty: easy
- Preparation time: 2 hours
- Servings: the recipe gets enough quantity to fill 6 ramekins
If you like the pates and foie gras, don't miss this MI-cuit port wine with medlar jam. You fall in love
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Loleta Hello! This recipe seems great and have given me a great idea to add to the familiar-comunitario Christmas menu. Would be my first pate, but I can't find the time which should be in the oven, only mention filling the Terrine.
Thanks Loleta.
PS: I'm delighted with the blog
Hello Monica, what a disaster! I had forgotten to the time. The rush that are not good... but is now fixed. In my oven it was 1 hour and a half but the time will depend on the size of the mole that we are going to use. A big kiss and thank you for writing and for being here with me!
Thanks Loleta. And fixed this recipe for Christmas or before dropping. Kisses
Because surely you like Monica. You'll see what rich is. A hug and thanks for being there.
The liver is one thing and the offal is another.Thank you
Hi Inma, thanks for your comment, and I'm sorry but I disagree with you. At least in the markets of Malaga the offal is the same as the livers and pork. The dictionary of the Royal Academy of the Spanish language, also says that offal is the liver in vertebrate animals. It is true that in some places, the offal is a cooked dish, but in the majority of the butchers of Andalucía markets, the offal is known as pork liver. Thank you again for writing. A greeting and thanks for being there.
Hello Loleta. First of all I want to congratulate you for several things; 1: For the award you received, 2: so you have a good year entry and you can enjoy with your family always and 3: by the pate of your grandmother. Often success, although I will tell you a little secret, I I forgot to bring it on Christmas day, was responsible for bringing variety of patés and desserts, with the rush charge everything, less East which was somewhat hidden. aahgg! That rage!.
At home, liked a lot, but I had that check that it liked to anyone other than my son (fan No. 1). Luckily I had two meals with friends that have allowed me to carry my / your pate and everyone liked them, but I say, a lot, do not stop giving you direction, so they search for the recipe. Thanks Loleta!.
PS: Happy new year and good Kings.
Hello Monica, because you don't know how glad! For me it is a very special recipe and today it have prepared as an appetizer also. Thank you for your words-I have cheered the day! And I wish the same for you and yours: that will be the 2014 and 2015 is the best for everyone. A hug and thank you very much for being here with me.
A question: is kitchen covered or uncovered?
Hello! Is kitchen discovered. Thanks for writing and I hope that you animes to prepare it because it is very easy and delicious. Now you'll see :)
Thousand thanks for the response... clear that it going to do! Why not put index apart Grandma's recipes? they tend to be very special!
Well, I'm for the future :) Thank you for everything!
Loleta Hello!
I have read your recipe and I've encouraged me to make it .This riquisiiiima
Every year we do slaughter of pig, gather the family and prepare sausages chorizo sausages and balls
And this year also pate
How I am delighted Ana. How many memories of massacres which we do small! Thank you for writing me and hope that you continue to enjoy recipes :)
Has very good pint, surely the test. Do you know how much time I can save it without is estrope?
In the fridge covered of fat hold enter weeks if is packed to the vacuum. In the freezer you will hold well several months :) Thank you for writing and for being by here with me :)
Pâté texture is drier than for example the for the pâté canned, as we could give a texture more mellow (to spread on the bread) more than anything is for the more small.? Thank you!
Hi Alexander, you have to be sure to grind the ingredients well. Once you remove it from the oven when ready, it trituras all together. That will have more fat (which is what happens to the can) but will be super creamy. You can also remove the fat, blend by adding just a little and then use this fat to cover the pate and cool is what my grandmother did. I hope I helped. A hug and thank you very much for writing
Hello Loleta, can I do the pate if I have all frizzado a week ago?
Hello Yanina, do frizzado understand that it is frozen? If it is so clear that you can do it. But before you have to defrost at room temperature ingredients. A hug and thanks for writing
Hello!! the black truffle not could change by another ingredient, not the meeting where I do the compra.gracias!
Hi Lola, you can avoid it, but the flavor will not be the same. They sell it at neighborhood supermarkets. You have only to ask that it tends to be close to the butcher shop, but if you don't put it it will be equally rich. Put a little more black pepper and nutmeg and is already. Thank you for writing me :)
Hi Loleta, I have seen that the black truffle comes out very expensive, where do you buy it? And how many grams would it take?
Hello Antonio, I buy it in canned jars that is super rich for these things and bno is ta cara. Each one goes out for about 3 euros. You have it in mercadona, carrefour and I think almost all supermarkets. Thank you very much for writing and I hope you like the recipe. You'll see how rich
Hello Loleta I just see how you prepare the pate, is can do a water bath with covered small boats? thank you
As I understand that you should not have any problem. Kiss and thanks for writing!
In the comments, I saw a confusion between liver of pork and offal. In my country Costa Rica in the butcher's offal is requested and comes the liver, the heart and the spleen only and I do not know why because also there are kidneys, lungs, and other things, seems to be thing of veterinarians. Well, the offal is a dish that brings all those parts of the pork cooked in a pot, thus, it is not more than take out the liver and ready.
Good!
First of all thank you very much for sharing this family-friendly recipe! Of all the ones I've seen, I think it's the most different and I imagine it must be delicious! So thank you so much for sharing it.
Before I got down to business, I wanted to ask you about the liver bite and bacon. If the butcher hasn't been chopped and I don't have a mincer, is there any other way, like chopping the meat? If I had a chopper it would be the same as if the butcher had stung it or is there a difference?
and finally, if I put it all in a jar similar to the one in the picture, is that correct? I mean not putting it in separate small jars but in a jar like the one in the picture.
Thank you so much for everything!!
Hello Kike, first thank you very much for your words. I'm so excited. And about the recipe, of course it is! Of course you can do it with a knife, trying to make it as small as possible. You'll tell me. A hug
Good!
First of all, wish everyone at home to be okay and that you are having as much time these days as possible.
And second, thank you for sharing your passion for the kitchen and giving us a place to get great dishes!
On this particular recipe, ask that if the bitten liver and bacon does not make it the butcher, if it would be possible to do it at home without having a chopper on hand.... could be chopped very small?
Thank you so much for your help!!
Hello Kike, first thank you very much for your words. I'm so excited. And about the recipe, of course it is! Of course you can do it with a knife, trying to make it as small as possible. You'll tell me. A hug