|Nutritional Guidelines (per serving)|
This recipe for Polish Pâté or Pasztet (PAHSH-tet) is from chef Bogdan Gałązka's "The Taste of Gothic" (AWRT, 2015). The book is written in both Polish and English using metric measurements and, at this point, can only be ordered online from Polish Internet bookstores. We give the recipes in both U.S. measurements and metric measurements, so be sure to weigh your ingredients, where applicable, for accuracy.
Most people associate the word "pâté" with liver but there is none in this recipe, just beef flank steak, and pork shoulder. The word pâté means "pie" in French and refers to any elegant dish of well-seasoned ground meat, poultry or seafood mixed with seasonings and some type of fat that is baked in a pâté mold or terrine, or sometimes in a crust (en croûte). Because pâtés are a little time intensive, they're usually reserved for the most elegant occasions as a hot or cold appetizer.
Chef Bogdan has written two other books, "The Cuisine of the Kings of Poland in Malbork Castle" (Multico, 2010) and "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009).
This chef-historian is the chef and co-owner of the Gothic Café & Restaurant in Malbork Castle, the largest brick castle in the world near Gdansk, Poland, and the Baltic Sea. You might enjoy hearing chef Bogdan talk about shrimp in medieval Poland.
- 2.2 pounds/1kg beef (flank steak)
- 1.1 pounds/ 500g pork (boneless shoulder)
- 10.5 ounces/300g pork fat
- 1 bay leaf
- 4 grains allspice
- 5 grains black pepper
- 2 rolls bread (dry)
- 2 onions (peeled and thinly sliced)
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
- 3 cloves garlic (crushed)
- 1 tablespoon vegetable oil (for the mold)
- 1 tablespoon bread crumbs (for the mold)
Wash the beef, pork and pork fat. Drain and place in a large pot. Add bay leaf, allspice, black pepper grains and pour in sufficient cold water to cover the meat.
Simmer until the meat is tender. Remove the pan from the heat. Place the rolls on the stock to soak. Fry the peeled and thinly sliced onions in a little oil in a frying pan until tender.
Once the meat has cooled, remove it from the stock and then, together with the roll and fried onions, grind this mixture twice in a meat grinder. Season to taste with salt, pepper, nutmeg and crushed garlic. Mix these ingredients thoroughly. The pâté mixture must be moist. If it is too dry, add some of the stock from the meat cooking.
Grease a small mold or baking pan with oil and sprinkle with bread crumbs. Transfer the pâté mixture to the pan, filling it to 3/4 of its height. Bake for approximately 40 minutes in an oven heated to 350F/180C. Allow the baked pâté to cool before unmolding or slicing and serving. If you like, serve this with Polish cranberry-currant sauce.
Here are three more recipes chef Bogdan has shared from this book:
Polish Crayfish in Butter Recipe
Polish Spelt Soup Recipe
Polish Rice Cheesecake Recipe
Here are more recipes chef Bogdan has shared with readers from his other books: