Liver pate, how to make chicken liver pate

General cooking principles

Before cooking, the liver must be processed: washed, cleaned of films and veins, then washed again. After this, grind it and fry it, and in some cases cook it. Supplement the pate with vegetables: traditionally onions and carrots, as well as spices.

The pate is served only chilled. This not only tastes better, but also affects the preservation of the dish. Therefore, before serving, the pate is cooled in the refrigerator for several hours and stored there. To prevent a dark crust from forming, pour melted butter or lard on top.

Wash the liver and dry it with napkins. Rub salt on all sides. Films need to be cut. Cut lengthwise and clean out all the ducts and veins inside. Dry the liver with napkins and then cut into medium-sized cubes.

Place in a saucepan and cover with cold water. Add a little sugar here and let the liquid boil. Skim off the foam, put in the bay leaves, and cook for about twenty-five minutes. Remove the husks from the garlic and place in a frying pan. Add a little vegetable oil and fry

Then throw it away. Cut the peeled onion into quarters. Peel the carrots and grate coarsely. Transfer these vegetables to oil and fry them.

Add the liver to the vegetables and continue cooking for about a minute, stirring constantly.

Remove from the stove, pour cognac over everything, and then carefully set it on fire. After this, the mass should be passed through a meat grinder. You need to grind the liver at the same time as the vegetables.

Next, puree with a blender to form a paste.

Beat the soft butter with a whisk or mixer until fluffy, then add a spoonful at a time into the liver mass and mix.

Add spices, stir and transfer to a container. Drizzle a little melted butter on top. Place in the refrigerator for two hours, then serve.

Tip: you can add a pinch of herbs to the ghee itself. This will help the whole pate acquire a pleasant aroma.

Beef liver

Main components:

• milk - 150 ml;
• beef liver - 1 kg;
• two onions;
• two arrows of green onions;
• salt to taste;
• two carrots;
• butter - 150 g;
• black and red pepper - 10 g;
• sunflower oil - 40 ml.

How to make liver pate from beef liver:

1. Cut the liver, cleared of films, into strips.
2. Chop the onion with a knife and the carrots with a grater.
3. Turn on the gas stove at full power, put a frying pan with oil and pieces of onion, liver and carrots.
4. Fry them in this mode for 5 minutes.
5. After this, pour in the milk, add salt and pepper and simmer under the lid for 20 minutes at reduced heat.
6. As soon as everything is ready, cool the mass and grind it using a blender.
7. Separately melt the butter.
8. Add half of its quantity to the pate and go through it again with a blender.
9. Place the dish in the mold and fill it with the remaining butter.
10. Decorate it with green onions and place it on a shelf in the refrigerator.
11. After 4 hours, the pate can be spread on bread. Bon appetit!

Pork liver pate with smoked bacon

• pork liver – 600 g;
• smoked bacon – 100 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 100 g;
• juice of one lemon;
• salt and pepper - to taste;
• bay leaf – 1 pc.

• Cut the prepared pork liver into medium pieces.
• Cut the bacon into small pieces, place it in a hot frying pan to render the fat, and fry the liver on it.
• Finely chop the onion. Chop the carrots into strips. Place them in a frying pan with liver. Add spices, pour a little water, stir and simmer for 20 minutes over low heat.
• Remove from heat and cool slightly.
• Grind the liver with vegetables through a meat grinder or grind in a blender until smooth.
• Grind soft butter with lemon juice and combine with pate. Mix thoroughly.
• Store in the refrigerator in a glass container.

Recipe 4: Homemade pork liver pate

• pork liver – 500 grams,
• onions – 150 grams,
• carrots – 150 grams,
• butter – 200 grams,
• 30 grams of refined vegetable oil,
• ground black pepper, salt to taste.

We wash the liver under running water, cut out the veins, ducts and cut into small cubes. Wash the carrots and onions, peel them and also cut them into small cubes or grate them. Fry the onion in vegetable oil for five minutes over medium heat.

Place the carrots in the pan and fry for another 10 minutes if they are grated, 20 minutes if they are diced. You can make it simpler - bake the liver pate in the oven. Grease a baking dish with vegetable oil, lay out the chopped vegetables and liver, place in the oven preheated to 180 degrees for 30 minutes. It is best to cover with a lid or seal with foil.

You need to grind the liver with vegetables into a pate. You can grind the contents of the pan twice using a meat grinder with a fine sieve, but it is better to use an immersion blender. This will make the pate more tender and airy. Grind the liver with vegetables into a homogeneous mass without lumps, add salt and pepper. It is better to take finely ground salt.

Spread softened butter. Before preparing the pate, simply leave it on the counter for at least half an hour. Take real butter, which contains only cream. The spread will spoil the taste of the pate. Grind the pate with butter again so that the butter is evenly distributed.

Take a plastic or glass container and line it with cling film so that the pate can be easily removed and placed on a plate. Although you can skip the film and spread the pate directly from the container. Place the pate in the refrigerator until completely frozen, and then serve.

Bon appetit!

With added mushrooms

Pate with mushrooms is an ideal dish for family breakfasts. Absolutely any mushrooms are suitable for the pate - oyster mushrooms, boletuses, white mushrooms, champignons, truffles, chanterelles. Mushroom pates can be prepared in the oven, slow cooker, microwave or on the stove.

For the pate you need:

• beef liver – 800 g;
• butter – 100 g;
• mushrooms – 500 g;
• cream (fat) – 250 g;
• onion – 3 pcs.;
• salt, seasonings - to taste.

Step by step guide:

1. Rinse the liver, remove films and soak in a soda solution for 1.5-2 hours. Then cut into small pieces for frying.
2. Peel the onion and cut into small cubes.
3. Place liver pieces, onions and 1/3 of the cow's butter in a baking dish. Everything needs to be salted and seasonings added.
4. Place the pan in a preheated oven (up to 175°C) and bake for 15-20 minutes.
5. Then pour the cream into the liver baked with onions, mix everything carefully and put it back in the hot oven for 5-10 minutes.
6. Peel the mushrooms, cut into pieces and fry in a dry frying pan so that all the moisture evaporates from them. Stir occasionally.
7. Grind the baked liver with onions and cream in a blender and add the remaining butter. The minced meat should be liquid!
8. Add chopped mushrooms to this mixture and mix everything well.
9. Pour the mixture into a ceramic or glass baking dish and place in a hot oven for 25-30 minutes. to a temperature of 175°C.
10. After this time, after the formation of a golden brown crust, remove the pan from the oven and allow the minced meat to cool.
11. Place the prepared pate into suitable containers with a lid and store in a cool place. In 3-4 hours. it will thicken and you can eat it.

Animal liver recipes

To prepare a delicious liver pate at home, the recipe can be varied not only with cream, but also with greaves. Then the dish will have a more pronounced aroma.

From pork liver

To make pork liver pate you will need:

Preparation

1. Twist the meat, liver and 50 grams of bacon into minced meat.
2. Peel and finely chop the onion and add to the meat. Add raw eggs, 2 types of pepper, thyme, brandy, salt and mix well.
3. Thinly slice the bacon and line the bottom of the pan with it. Place minced meat on top, cover with rosemary, bay leaf, and pieces of bacon.
4. Bake in the oven for 75 minutes at 165°.

Step-by-step recipe for liver pate

The beauty of homemade pate is that you can make a lot of it and put it in the refrigerator. And then make yourself delicious sandwiches for several days. How to prepare liver pate? Very simple.

Wash the beef liver, remove any remaining bile and films.

Cut the liver into strips of any size, it is only important that the thickness of the pieces is no more than 1 cm. There is also an excellent recipe for liver cake made from beef liver

Peel the lard and cut into small cubes.

Heat the lard in a frying pan over medium heat until the fat for frying appears and the lard becomes soft, but not crispy. The resulting cracklings can be eaten, or you can leave them in the frying pan, and they will then end up in the pate.

Fry the liver cut into pieces in the resulting pork fat. Fry until half cooked. There is no need to try to make a crust or get ready-to-eat liver. Enough for the red liquid to curdle.

Add finely chopped onions, as well as chopped, or better yet grated, carrots and celery. By the way, many people say that they cook without roots at all, or add only onions. So, it's up to you.

Pepper and add spices. Among the spices, grated nutmeg (on the tip of a knife), grated coriander and 1-2 bay leaves work well. Add a little boiled water or, as friends advise, dry white wine. Simmer covered over low heat. Simmer for 30 minutes or more until the liver and vegetables are completely tender and most of the moisture has evaporated. Then remove the lid and allow almost all the liquid to evaporate.

When ready, remove the pan from the heat and let cool to room temperature. Pass the liver with vegetables through a meat grinder with the finest mesh. To make the pate soft and tender, without pieces, it is worth rubbing our future liver pate through a sieve.

Next, add additional salt and pepper if desired. Mix. Add softened butter to the liver pate and mix thoroughly. The amount of butter is entirely at your discretion. For 0.5 kg of liver, I usually use a third of a pack or more, about 80-100 grams.

Place the pate in the refrigerator and let it cool well.

The pate can be eaten as a snack or as an independent dish, adding a boiled egg as a side dish. Place the appetizer in a mold or on a plate, garnish with herbs and pomegranate seeds.

It is very tasty to spread a piece of fresh white bread with butter and pate. Liver pate makes excellent canapés on toast or a toasted loaf, as an appetizer for a buffet table.

Liver pate - great for canapés on toast

Appetizers and sauces, Step-by-step recipe for liver pate, How to cook liver pate Appetizers and sauces

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How to make homemade liver pate

Wash the liver, remove films and thick ducts, cut into large pieces. Chop all vegetables coarsely, carrots can be grated on a coarse grater. Vegetables will give homemade liver pate tenderness and juiciness.

You can prepare homemade liver pate according to this recipe in a Dutch oven, frying pan or Dry Cooker with a lid. Just add the liver and the rest of the ingredients for the pate, add milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

Place the liver, onions, carrots, garlic, and milk in a bowl for cooking in a microwave oven and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about the same amount as milk. After the microwave signal, let the liver sit in it for another 5 minutes. Well, I advise salting the liver after it is cooked, hot.

You can prepare the ingredients for homemade liver pate in a slow cooker.

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It’s very easy to prepare homemade liver pate in a slow cooker; it saves you from the stirring process