I’ve loved pâté since I was a kid. At first I liked the classic store-bought liver pate in a can. Later I started to like French pâté made from various types of meat, especially the flavored ones. However, I often go back to the classics, even though I know they can be poor quality.

What is pâté

Originally a French delicacy that is actually a creamy spread made from a mixture of minced meat, liver and spices. Pâté was served as a dish for the rich in medieval France. Its name comes from the French word for pastry. Over time, pâté has evolved and different types have emerged.

  • Country pate – A coarse, rustic pate made from pork, liver and spices.
  • Fine pate – A creamy, refined pate made from chicken or duck liver.
  • Venison pâté – Pâté made from venison meat.
  • Vegetarian pate – Vegetable pate made from mushrooms, lentils or tofu.

Purchased pates

Pâtés are available in every grocery store today. However, they are not always of good quality. Dietitian Michal Wrzosek checked the ingredients and said that even dog food contains more nutritious meat. According to the labels, pates are supposed to contain pork or poultry meat, for example. However, the reality is different.

In many cases, the main ingredient of the pate is mechanically separated meat. This is the marrow obtained from the leftover meat and the skin separated from the bones under high pressure. As defined in Regulation ( EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004, it is the product obtained by ‘ the removal of meat from the tissues adhering to the bones after separation of the carcass or poultry carcasses by mechanical means, resulting in the loss or modification of the structure of the muscle fibres’. This meat and bone mass is mixed with water (approximately 70 %).

The pâté in the shops also contains stabilisers, preservatives, flavour enhancers and flavourings. The aim is to create a tasty and long-lasting product. However, the question is whether such a product is beneficial to the human body.

━━ ( Source: Stockholm Paris Studio /  Unsplash+ )

What else can be in the pate

If you don’t already like the ingredients of the pates you buy, then you probably shouldn’t read any further. It’s not everything. Manufacturers also add water, vegetable protein and semolina or breadcrumbs to the pate. In addition, cheap pates usually also contain large amounts of fat, including saturated fat.

Are they good for your health?

Occasional consumption is not a major risk. However, if you eat cheap pates regularly, think again. In our family they are rather rare and we are aware that they are not good for our health. We know that, in addition to fat, pâté also contains a lot of salt and often purines, the breakdown of which leads to increased levels of uric acid in the blood.

Worse still, poor quality pates can be high in phosphorus and potassium, excessive amounts of which can be harmful to people with kidney disease.

Solution: homemade pate

If, like us, you don’t want to give up pate. Make it at home. I first made it when my daughter was a year old and wanted to enrich her diet. Later, I tried pates for us as well. For example, the chicken liver and cognac pate is delicious.

Ingredients:

  • 500 g chicken liver,
  • 30 g of low-fat butter, 40% fat,
  • 2 yellow onions,
  • 1/2 teaspoon ground thyme,
  • 3 teaspoons of cognac,
  • salt and pepper to taste.

Chop the onions and wash the liver. Then trim the fat and membranes from them. Then put the onions, two teaspoons of salt and half a cup of warm water in a large pot. Let simmer until soft.

Then add the liver and butter. Season with salt and pepper and simmer for 5 minutes. Stir occasionally. Finally, add the cognac and ground thyme. Cook for about four minutes and remove from the heat.

Once slightly cooled, blend in a food processor. Put the pâté into small containers. Remove any bubbles in the jars. Finally, you can put thyme leaves and melted butter on top.