How helpful are the pate when you have a visitor! And I'm not talking about those you buy in terrines, but some of this half a dozen ultra fast pates to dazzle in the pecking of the weekend, which are one of those that you can prepare yourself in a heartbeat and seem to have been in the kitchen for hours.
The microwave pate is my favorite of all fast pates (although we could also consider it a cake), because it is made practically alone and with ingredients that we always have at home.
Ingredients: 160g canned northern bonito (2 small cans), 8 crab sticks, 3 eggs, 3 puffed mayonnaise, 3 tablespoons ketchup
Elaboration: Put all the ingredients in the blender glass (draining the bonito oil well). Crush well and distribute it in silicone molds suitable for microwaves. Heat 7 or 8 minutes at full power and let it cool two hours in the fridge before serving.
This crab pate (which can also be a dip if we add more cream cheese) is ideal for when we are in a hurry, we open the fridge and there are only crab sticks and cream cheese.
Ingredients: 100g of cream cheese, 16 crab sticks (200g of surimi), some oil and fresh basil to decorate
Elaboration: Put the crab sticks and cheese in the blender glass and mash until you get a homogeneous mixture. Add a little olive oil, emulsify lightly and ready.
Soft blood sausage pate
Now we pass the pate with some meat, in this case a soft black pudding that, if we want, can also be prepared with sausage.
Ingredients: 200 g of blood sausage, 75 ml of liquid cream, salt, 2 portioned cheeses, crakers or crackers
Elaboration: Remove the sausage filling and remove the gut. Brown the blood sausage in the pan with a little oil, add the cream and stir until it is homogeneous. Add the cheeses and stir until they fall apart. Crush with the blender, rectify salt and store in the fridge so that it has just thickened.
Mushroom pate with thyme and Marsala
You can also make rich pates with all kinds of vegetables, mushrooms being a good base for many of them, such as this mushroom pate with thyme and Marsala.
Ingredients: 2 tablespoons of butter, ½ onion, 150 g of rolled mushrooms, 1 clove of garlic, ½ tablespoon of chopped thyme, a pinch of nutmeg, 1 tablespoon of lemon juice, 60 ml of Marsala wine, 50 g of cream cheese Natural, salt and black pepper.
Elaboration: Chop the onion and poach it in a pan with a tablespoon of butter. Raise the heat and add the mushrooms. Cook for eight minutes and add the chopped garlic, thyme and nutmeg. Sauté and incorporate Marsala wine and lemon juice. Cook five minutes, go to the blender jar, add the cream cheese and crush. Pour into an airtight jar, add the other tablespoon of melted butter and cool in the fridge.
Vegan mushroom and nut pate
If we are looking for a vegan version of the mushroom pate this is a great alternative.
Ingredients: 500 g of mushrooms, 3 cloves of garlic, 1 onion, 1 teaspoon of brewer's yeast, 80 g of peeled walnuts, 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper.
Elaboration: Chop the garlic and onion. Brown in the pan with the oil. Add the rolled mushrooms and cook 15 minutes. Toast the nuts in another pan and add everything to the blender glass. Add salt, yeast and pepper. Crush and chill in the fridge.
Although the guacamole is the king of all parties, and also of pecking of the weekend, it does not hurt to surprise our guests with another variant: the avocado pate, which has a softer and delicate texture.
Ingredients: 1 ripe and large avocado (200 g once peeled and pitted), 30 g onion, 1 clove garlic, 1/2 teaspoon tabasco sauce, 1/2 teaspoon salt and 2 tablespoons mayonnaise.
Elaboration: Peel the avocado and remove the bone. Put in the blender glass together with the onion, garlic, tabasco, salt and mayonnaise. Crush until you get a smooth and fine texture. Cool a little and serve.
Until next weekend!