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Country pâté

Country pâté

I always boil the chicken breast with carrot and pepper in the pressure cooker and leave them until they are very well cooked, for 30 minutes after the valve starts to make noise.

In a larger pan, heat the oil and when it is ready, add the diced onion, the diced raw liver and the finely chopped boiled chicken breast. Add the spices and a tablespoon of greens depending on your preference (I put some special dried greens for salads that have all the greens mixed and small pieces of garlic) and let it cook over low heat for 10-15 minutes.

After that, let it cool a bit and keep a few pieces of liver and add the rest of the composition to the butter and make it with the blender until it becomes a homogeneous paste, not very crushed. At the original version of pâté de campagne, everything is done with a mincer, but my capricious people don't eat it like that, so I adapted the recipe. Pour the composition into a bowl and add the chopped liver pieces.

Mix well and refrigerate for at least 6 hours, ideally 12 hours before serving.

It is an excellent and healthy appetizer, I warmly recommend it and the recipe is simple, it can't go wrong. It can also be made with beef or pork, or mixed with forest mushrooms, I will put the recipes in the future, until then I will serve you to taste it!


Pate is a highly versatile dish that can be used in many ways. Typically, pate & rsquos served as an appetizer at dinner parties or as a snack with tea. You can serve it as a spread on toast or other types of bread like sourdough or a baguette. You can also serve it as a dip with vegetables like carrots, cucumber, and celery.

Pate can also be used to make sandwiches or as a burger topping. Other ways you can use pate include serving it with or inside eggs, with cheese or fruit platters, or using it as a stuffing for vegetables like peppers or tomatoes.


Results for pâté translation from English to Romanian

From professional translators, enterprises, web pages and freely available translation repositories.

English

Romanian

English

Romanian

Last Update: 2014-04-20
Usage Frequency: 1
Quality:
Reference: Wikipedia

English

Romanian

Last Update: 2014-11-21
Usage Frequency: 1
Quality:
Reference: Wikipedia

English

Romanian

Last Update: 2016-11-08
Usage Frequency: 2
Quality:
Reference: Translated.com

English

Romanian

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

Breton Country Pâté (PGI)

Romanian

Breton Country Pâté (PGI)

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

‘Pâté de Campagne Breton’ is presented:

Romanian

"Pâté de Campagne Breton" is presented in the following forms:

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

Historic Brittany corresponds to the traditional production area of ​​‘Pâté de Campagne Breton’.

Romanian

Historic Brittany corresponds to the traditional manufacturing area of ​​'Pâté de Campagne Breton'.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

The production of ‘Pâté de Campagne Breton’ is carried out in the geographical area.

Romanian

The production of 'Pâté de Campagne Breton' takes place in the geographical area.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

‘Pâté de Campagne Breton’ is a pure pork pâté made from pigmeat and pig offal.

Romanian

'Pâté de Campagne Breton' is a pâté made exclusively from pork and edible organs.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

‘Pâté de Campagne Breton’ is referred to in numerous old and new cookbooks:

Romanian

Numerous recipe books, old and new, mention "Pâté de Campagne Breton":

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

Nowadays, consumers appreciate both fresh and aseptically canned ‘Breton Country Pâté’.

Romanian

At present, consumers appreciate both fresh and preserved Pâté de Campagne Breton.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

In fact, ‘Pâté de Campagne Breton’ was canned aseptically for the first time several decades ago.

Romanian

Thus, "Pâté de Campagne Breton" was preserved by opening for the first time several decades ago.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

Prior to cooking, the pâté was also covered with a pig’s caul intended to smoothen, shape and protect the preparation.

Romanian

Before baking, the pate was also covered with a pork omelette in order to smooth the dish, shape it and protect it.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

Producers made use of the extensive range of vegetables grown locally by introducing onions into ‘Pâté de Campagne Breton’.

Romanian

The producers took advantage of the large number of local vegetable crops, using onions as an ingredient in the manufacture of "Pâté de Campagne Breton".

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

The meats used in the production of ‘Pâté de Campagne Breton’ must derive from pig carcasses weighing more than 80 kilograms.

Romanian

The meat used in the manufacture of 'Pâté de Campagne Breton' must come from pig carcases weighing more than 80 kilograms.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

The liver, the throat, the rind and possibly the edible parts of the head or the heart went into making Pâté de Campagne Breton ’.

Romanian

The ingredients of 'Pâté de Campagne Breton' are the liver, the neck, the mouse and possibly the edible parts of the head or heart.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

The liver, which was considered a fine part of the animal, gives the pâté its taste, color, smoothness and special flavor.

Romanian

The liver, which is considered a delicacy, gives the pate its special flavor, color, smoothness and taste.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

‘Pâté de Campagne Breton’ derives from a long tradition of pig rearing and from the processing of pigs at their place of rearing.

Romanian

'Pâté de Campagne Breton' comes from a long tradition of raising pigs and processing pork on the farm.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

‘Pâté de Campagne Breton’ is composed of several large, coarsely minced pieces distributed uniformly throughout a slice.

Romanian

'Pâté de Campagne Breton' has several large, coarsely chopped pieces, evenly distributed in a slice.

Last Update: 2014-11-18
Usage Frequency: 1
Quality:
Reference: Translated.com

English

The baloney and pâté sales proved their potential, which is also valid for vacuum-packed products, distributed particularly through the large retail chains.

Romanian

Sales of parizer and pate have demonstrated their potential, potentially valid for vacuum products, distributed mainly through large retail chains.


Country pâté. Recipe for non-stop spreading

I had been keeping an eye on this for a long time country pate recipe from Lola's blog and I finally decided to do it. The original recipe has the meat cut, without grinding, but you can adapt it according to your tastes and if you like it more creamy you just have to grind the meat finely.

It's also a recipe that freezes very well, so you can prepare twice the amount, because the work will be the same, and so you will have it ready at any other time you feel like consuming it. If instead of using a large terrine, you use individual terrines you can serve it individually.


  1. Rinse, sponge and peel the parsley. Remove the skin and nerves from the liver. Cut half of the liver into cubes and chop the rest with the parsley and bread. Preheat the oven th. 6/7 (200 ° C).
  2. Peel and chop the garlic, shallots and onions. Fry this minced meat in a pan with the melted lard. Mix it with the sausage meat and season with sea salt, four spices and 3 pinches of pepper.
  3. Mix the sausage meat preparation with the chopped and diced livers and add the cognac.
  4. Line the inside of a terrine with the strainer and bacon bard. Fill with the mixture and cover with strainer and bacon. Cover and bake 1:30. Remove lid and allow to cool in oven. Pack the terrine under a board and weight, and set aside for 48 hours to cool.
  5. Enjoy with pickles and toasted country bread.

You can marinate pork liver with cognac and spices for about 10 hours, before chopping and chopping for a stronger-tasting terrine.


Country Pâté

Set rack at lowest position in oven and preheat to 350 ° F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Step 2

Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.

Step 3

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Step 4

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in a single layer. Top with remaining meat mixture.

Step 5

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155 ° F, about 2 hours 15 minutes.

Step 6

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy dogs atop pâté to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.

Step 7

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.


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