Homemade liver pate? There is nothing easier! Read the recipe to the end and become practically an expert in making pâtés. You will become a real expert when you try to cook it yourself a couple of times.

I won’t lie that children like this dish, they can’t stand it at all. And my wife and I love it! Fast, tasty, there is something to spread on bread in the morning, and most importantly, everything is only natural, without food additives and preservatives.

What will we cook the pate from?

We will cook pate from beef liver, they say that it is more useful than, for example, pork.

For our recipe liver pate we need the following products:

• liver (mandatory ingredient), approximately half a kilo
• butter, gram 200
• onions, one or two onions
• salt, pepper to taste

How to cook liver pate

We take a piece of fresh beef liver. For me, it’s a direct discovery that beef is spelled with a soft sign! All my life I thought that it was necessary to write "beef".:)

Cut it into pieces about the size of a matchbox. We will still buzz it on a blender, it's just more convenient to fry it.

We throw the liver into the pan and start frying it in butter. You don’t need to throw oil all at once into the pan, just a little bit, it will still come in handy for us.

While the liver is fried, chop the onion and also send it to the pan.

Salt and pepper to your liking and stir occasionally until the onion is tender. The onion should be completely soft. Adjust the heat so that everything is fried and does not burn.

When the onion and liver are ready, take a deeper bowl and pour the hot liver into it directly from the pan. We spread everything: liver, onion, butter. We leave nothing.

We take a blender and grind the liver. The blender mixes everything thoroughly and you get a homogeneous mass, almost a paste.

But that's not all. Now the most important thing. We throw in a cup until the liver has cooled, butter and a blender turn the liver and butter into a homogeneous mass.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, freezes, and secondly, does not deteriorate.

But before hiding in the refrigerator, be sure to spread a piece of bread with still warm beef liver pate.

We all love to eat. This is such an obvious fact that even calling it out loud is somehow strange. Some people have a sweet tooth, others are meat eaters. But a person indifferent to food cannot be found in the whole wide world. This article will please meat eaters, because its topic is how to cook a delicious pate at home.

How to cook pate

What is pate anyway? This is finely ground minced meat from any kind of meat or meat by-products. The pate can be:

• hepatic;
• beef;
• mushroom;
• pork;
• vegetable;
• with cream;
• with nuts and prunes;
• with onions and carrots;
• with different spices;
• cold;

In general, finding a pate that suits your taste requirements is not a problem. But more on that later.

And there is nothing difficult in the process of its preparation. The general principle of any pate:

1. Prepare meat (boil or fry).
2. Grind with a blender or food processor.
3. Add other ingredients - vegetables, cream, spices.
4. Stir.
5. Spread on bread.
6. Enjoy the finished meal.

Why is it so important to cook this dish yourself? First of all, you will be sure of its quality and naturalness. In a product prepared by oneself, there will definitely be no dyes, flavor enhancers and other chemical hazards.

Secondly, you can choose the perfect pate, the taste of which you will like like nothing else. By the way, pate can be used not only in the form of a sandwich. It is well suited as a filling for tartlets, an addition to a side dish, someone even manages to cook pies with it.

Thirdly, you can try a new dish. Have you ever eaten a pate of mushrooms or vegetables? And after reading this article, learn how to cook it at home, which can inadvertently cause the envy of your girlfriends.

Liver pate: recipe

Let's start with perhaps the most common variety of this delicacy - liver pate. It has a bunch of different variations and it is difficult to remain indifferent to it. Due to the variety of recipes, this dish is suitable even for those who cannot stand the liver.

Well, let's not delay. To prepare a classic liver pate, you will need:

• liver 250-300 g;
• butter a little more than 100 g;
• 1 pc. onions and carrots, medium size;
• vegetable oil for frying;
• salt;
• spices.

It is worth noting that chicken liver is more tender and cooks faster than beef. But here, of course, a matter of taste.

How to cook a liver delicacy:

1. Peel the vegetables. Grind.
2. Place a frying pan on the stove, add some oil and heat it up.
3. Fry the onion until transparent.
4. Add carrots and continue frying.
5. Wash the liver, dry with a paper towel.
6. Heat up a clean frying pan, put the liver.
7. Fry the offal over a decent fire. Somewhere between high and medium.
8. Cooking time is about 7 minutes, do not forget to stir regularly. The degree of readiness can be determined as follows - cut a piece, if the blood does not ooze, then the dish is ready.
9. Grind the liver and vegetables, using a blender, combine, or simply by passing through a meat grinder.
10. Add softened butter and mix thoroughly.
11. Salt, add spices to taste. Pairs well with allspice or white pepper, nutmeg, marjoram, thyme, sage or garlic.
12. Place in refrigerator for 20-10 minutes.
13. Enjoy your meal!

Advice. If your household does not like the bright liver taste, you can try this trick. Remove all ducts and films from the pulp. Cut and soak it in milk with a pinch of soda.

For those who do not want to constantly stand at the stove and stir, you can cook a baked pate. To do this, put the liver and vegetables in a heat-resistant form, grease with lard and put in a hot oven. It is necessary to simmer until cooked, somewhere around an hour. If possible, cover the mold with a lid. Grind finished products in any convenient way, add 2 boiled eggs, butter, salt and seasonings. Mix thoroughly.

Chicken pate: recipe

And why a delicacy, you ask, because you can buy pate in any store and literally for a penny? The question is reasonable, yes, today this product has become available to any wallet. And of course, it is difficult to call a mass of 50 rubles per half a kilo a delicacy, there is hardly anything from meat in it.

Previously, this dish was available only to aristocrats, due to its high cost. Because only meat is used for pate, offal is fresh and of high quality. It's that simple.

So, chicken pate. We offer you a gentle variation of this dish - with cheese. Would need:

• chicken breast fillet 800 g;
• butter 150 g;
• hard cheese 200 g;
• onions 2 medium heads;
• salt, spices to taste.

The process of preparing chicken delicacy is simple:

1. The breast must be baked in the oven. Place it in a lightly oiled baking dish. Put in a hot oven and bake for 15-20 minutes at 180 degrees.
2. Onion, peeled and chopped. Put it in a preheated pan and fry for 7-10 minutes over medium heat, until a light golden color forms.
3. Pass the finished ingredients a couple of times through a meat grinder or chop with a blender.
4. Add soft butter, salt and seasonings. Stir well.
5. Serve the finished dish with herbs. If the pate seems a little dry to you, you can add broth, cream or more butter. The latter will be fatter, but also tastier.

Beef pate: recipe

How to cook pate so that it becomes a table decoration, and not just a delicious mass? Try rolling a roll out of it. Now we'll tell you how.

For the pâté roll you need:

• beef liver 600-800 g;
• onions and carrots in a couple of things;
• sunflower oil (5 tablespoons) and butter (50 g);
• fat 50 g;
• allspice and other spices;
• salt.

A few tips for primary liver processing:

• only fresh liver makes a delicious dish;
• fresh liver has a rich dark color, without shades of green or yellow;
• there may be large yellow blotches - fat;
• to make the liver softer, soak it in milk for 1 hour;
• the easiest way to remove the film from the liver is to pour boiling water over it.

Cooking method:

1. Prepare the liver - wash, remove films and ducts.
2. Cut into small pieces.
3. Peel the onions and carrots, cut them and put them in the pan to fry.
4. When the onion becomes translucent, add the chopped liver.
5. When the food becomes soft, add salt and spices.
6. Remove ingredients from heat and let cool slightly. Add fat to them.
7. Scroll through the meat grinder with the finest nozzle a couple of times.
8. The mixture should be fairly thick. If it seems watery, add a couple of tablespoons of flour.
9. You can improve the taste of the dish with cream, nuts, cognac, broccoli or cheese.
10. For the roll, you need to take a mat and wrap it with cling film. Instead of a film, baking paper is suitable.
11. Lay the mass on the mat, tamping tightly. Layer thickness 5-7 mm.
12. Spread soft butter evenly on top of the pate, in a second layer.
13. Carefully roll up the pate, helping yourself with a mat.
14. Wrap it in foil and refrigerate.
15. The remains of the pate are best stored in a film or airtight container - the product quickly weathers.

chicken pate

We offer you a recipe for Piquant chicken liver pate. Its unusualness lies in nuts and prunes.

So, you will need:

• a pound of chicken liver;
• 1 pc. onions and carrots;
• half a glass of walnut;
• 100 g of prunes, preferably smoked;
• butter and vegetable oil in a couple of tablespoons;
• salt, seasonings to taste.

This dish is prepared as follows:

1. Peel the vegetables, chop, put in the pan. Fry in vegetable oil until golden brown.
2. Wash the liver and prunes, remove the films. Cut into small pieces.
3. Put, to onions and carrots.
4. Add salt and spices. You can pour 1 tsp. sugar, the taste will become more interesting.
5. Put the finished products on a plate, pour crushed nuts on top.
6. Bring to a pate look in any convenient way: blender, combine, meat grinder.

pork pate recipe

This dish can be prepared not only for the occasion, but also preserved in jars for the winter. It's a bit more of a hassle, but it's worth it.

List of ingredients:

• pork head 15 kg;
• offal 2 kg;
• 10 pcs. onion and chicken eggs;
• oil for frying;
• peppercorns and ground;
• bay leaf 10 pcs.;
• salt to taste.

The whole complexity of this dish lies in the heads. They need to be chosen correctly. It is optimal for this to choose heads weighing about 5 kg. They have a sufficient combination of meat and fat. Larger heads contain too much fat, which will most likely have to be thrown away. Ask them to divide them into 6-8 parts in advance - this is quite difficult to do at home.

A fresh head smells specific, but not repulsive. It does not have a yellow or green tint. Product preparation:

1. If there are bristles on the carcass, singe it over the gas.
2. Soak your head in warm water for an hour.
3. Carefully wipe the soot with an iron brush, the skin should turn almost white.
4. Fold in a large container, put on fire.
5. Pepper.
6. Simmer for several hours over low heat, until the meat begins to fall behind the bones on its own.
7. Offal should also be boiled separately, with seasonings.
8. Separate the meat and fat.

How to cook pate for the winter:

1. Peel and chop the bulbs. Let it fry.
2. Grind meat, lard and fried onions using kitchen appliances.
3. Add raw eggs. Stir well.
4. Put the dish in clean jars. You should not take a large container, liter and half a liter is optimal.
5. Cover each jar with a piece of foil and place in preheated oven.
6. Temperature 180 degrees.
7. After the delicacy boils, simmer for another 50-60 minutes.
8. Then screw on with sterilized tin lids.

Mushroom pate recipe

For mushroom gourmets, we offer a recipe for delicious caviar. Or false pate. So, you will need:

• half a kilo of champignons;
• 100 g crushed walnuts;
• butter, and for frying;
• processed cheese 1 pc;
• soy sauce tablespoon;
• cognac a couple of spoons;
• thyme half a spoon;
• salt.

Cooking mushroom yummy is easy:

1. Peel the onion, put in a heated frying pan.
2. Add nuts.
3. When the onion becomes transparent, add the chopped mushrooms.
4. Cook until all the water has evaporated.
5. Remove from heat, let cool.
6. Grind the resulting mass in a food processor. Add cheese, sauce, spices and salt. Scroll again.
7. Put in the refrigerator for 20-40 minutes and you can serve.

Vegetable pate

Delicious and light vegetable pate is perfect for a snack. It prepares quickly and easily. For this you need:

• 1 pc. Bulgarian pepper, medium carrot and zucchini;
• salt and seasonings;
• vegetable oil for frying.

Cooking method:

1. Wash and peel vegetables.
2. Cut into cubes.
3. In a hot pan, put carrots first, then peppers.
4. After 10 minutes, add zucchini.
5. Stirring regularly, fry the vegetables for about 15 minutes.
6. Place the prepared vegetable mixture in a blender bowl and chop.
7. Salt, add spices. Stir.
8. It is good to serve with croutons from Borodino. Cut the bread into pieces and fry in butter with garlic.

This dish is closely related to world cuisine. Its ancestor is Ancient Rome, where duck liver pate was served at feasts to noble nobles. Then for several centuries the food was forgotten. And after it was revived in medieval France, and experienced the heyday of its popularity. It was also prepared at the courts, and used as a “finishing chord” at feasts. At the same time, the decoration of the dish was admirable. It was served as an elaborately decorated pie wrapped in thin dough. By the way, the word "pastata" in translation from Latin means "a dish wrapped in dough." However, due to the secondary importance of the test in this dish, it soon ceased to be associated at all and served with pates.

Secrets of the right liver pate

How to make pate at home with your own hands. Here are a few basic subtleties of the perfect dish.

• Chicken liver pate is the easiest to cook, since the main ingredient does not require prior preparation. If you use beef or pork, it must be dipped in hot water for a minute to easily get rid of the films. And be sure to soak in milk to make the taste more tender. The soaking time is individual and depends on the size of the liver pieces: the larger they are, the longer soak them.
• Use only fresh ingredients. Homemade beef liver pate and any other pate made with frozen ingredients will not have a balanced taste. During heat treatment, it will receive notes of sweetness and unpleasant “blotches” of bitterness.
• The main ingredient should have a uniform rich red color. and smooth, elastic surface.
• Adding cream to a dish make it more juicy.
• For a uniform consistency, without lumps, the mass should be passed through a meat grinder 2-3 times.
• Cook liver pate in a slow cooker or in a pan- It does not affect the taste of the dish.

Recipes from the liver of a bird with a photo

To cook goose liver pate at home, it will take a minimum of time. And the result will be ten times more worthy than store-bought “dishes” from cans. The same can be said for the chicken recipe.

From chicken liver

To make chicken liver pate you will need:

Cooking step by step

1. Peel and chop onion and carrots.
2. Melt 50 g of butter in a frying pan and fry the vegetables until tender.
3. Separately, fry the liver in the second half of the oil. Add salt and pepper, basil to it at the end of frying.
4. Combine the ingredients, grind in a blender or in a meat grinder.
5. Place the homemade chicken liver pate in the refrigerator.

From goose liver

To prepare goose liver pate you will need:

• duck liver - 500 g;
• butter - 100 g;
• carrots - 2 pcs.;
• onions - 3 heads;
• spices to taste.

Cooking

1. Soak the liver for 2 hours in milk.
2. Boil carrots, cool, peel.
3. Peel the onion and cut into rings, fry until golden brown in butter.
4. Add the liver to the pan, fry until desired state. If you use it for a dish in the "juice itself", then the taste will turn out to be delicate. And if you fry the liver to a crust, the dish will get a brighter, spicier taste.
5. Cool, combine the liver, carrots, butter, add pepper and salt. Place in refrigerator.

Animal Liver Recipes

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

From pork liver

To make pork liver pate you will need:

Cooking

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

From beef liver

To make beef liver pate you will need:

Cooking

1. Finely chop the onion and carrots, fry them in a pan with bacon.
2. Cut the liver into slices, add to the vegetables. Fry until cooked, pepper and salt.
3. Pass the cooled mass through a meat grinder at least twice. Pour in the milk, add the butter and mix well. Cool down.

Cooking liver pate at home is extremely simple. And there are many recipes, because you can play with shades of flavors not only using different types of liver, but also adding spices, mushrooms, greens, olives, pistachios, paprika ... A very tasty pate can be obtained from lamb liver. In the course of culinary experiments, you can achieve your own ideal taste of a dish that is not ashamed to be served at the festive table, along with a fluffy cheesecake or stuffed squid.

Liver paste- a delicious addition to any dish, but it's best to just eat it with bread. Every year in stores, the quality of the pate deteriorates, so it is better to make it at home. In addition, this way it will turn out much tastier and better, and there will be no doubt as components.

How to make a liver pate with your own hands?

To make the pate very tasty, try to get good, fresh products, which will be our main ingredients:

Liver, 500 gr.;

Carrots, 150 gr.;

Onion, 150 gr.;

Butter, 100g.

1. First of all, let's start working with the liver. It should be well cleaned of films, rinsed with cold water, cut into small pieces and washed well again. Transfer the liver to a colander so that all the water is glass.

2. Salt our liver and fry a little in vegetable oil. Roasting should take 15-20 minutes.

4. Lightly fry, while adding a little salt. Fry should be in vegetable oil, in a separate frying pan.

5. We rub the carrots on a coarse grater.

6. We also fry it in a separate pan.

7. When our three main ingredients are toasted, they need to be allowed to cool. We rest for 20-30 minutes.

8. After a pause, mix all the ingredients in a blender.

9. Then you should add 100 grams of melted butter, salt, pepper to taste and mix thoroughly again.

10. Our pate is ready! Now, it can be poured into any container and put in the refrigerator.

VIDEO. How to make liver pate at home?

How to eat pate?

On a piece of bread, spread butter and then put the pate. The oil gives lightness to the taste of the pâté.

Delicate, fragrant, spicy liver pate is a great option for breakfast or a snack. Make it at home with your own hands, so you can be sure that there are no impurities in the food - only natural ingredients. Make sandwiches, pies or snacks with it.

Grocery list:

• one bulb;
• chicken liver - 250 gr;
• one carrot;
• butter - 150 gr;
• salt - 6 gr;
• non-aromatic oil - 50 gr;
• black pepper - 3 gr.

Step by step preparation:

1. We take out a portion of the oil from the refrigerator in advance. Let it soften a little.
2. Process the onion and carrots by peeling and washing them.
3. Chop the onion into small cubes.
4. We pass the carrots through a medium grater.
5. Pour half of the total amount of sunflower oil into a pan, heat on the stove.
6. We shift the onion and pass for 5 minutes, reducing the heat.
7. Pour the carrots, cook for another 10 minutes, stirring from time to time with a spatula.
8. Cut the washed chicken liver into pieces.
9. Pour the remaining oil into the frying pan and cook the liver cubes in it.
10. After 5 minutes, turn off the strong fire.
11. Grind roasted vegetables and liver in a meat grinder.
12. When they are cool, add butter, spices and salt. We mix.
13. We close the mass in the refrigerator for half an hour.
14. The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pâté has cooled, remove it from this mold and garnish with a sprig of parsley.

In a slow cooker

You will need:

• two medium carrots;
• two cloves of garlic;
• chicken liver - 0.5 kg;
• ground black pepper to taste;
• butter - 100 gr;
• two bulbs;
• salt - 7 gr.

How to cook pate:

1. Wash the liver from mucus and cut into pieces.
2. Finely chop the peeled onions.
3. Grate carrot roots.
4. Put the pieces of liver and vegetables in a multicooker bowl.
5. We chop the squeezed garlic there, pour pepper and salt.
6. Mix all products, close the lid.
7. Set the multicooker cooking program to the "Extinguishing" mode. Time - 1 hour.
8. As soon as the kitchen appliance signals the end of cooking, we transfer the juicy steaming mass to another container, cool it.
9. We throw a piece of butter there, load it all together in a blender and grind it.
10. If the pâté seems too dry, add milk to it.
11. Transfer the homogeneous mass of pate into molds and put in the refrigerator.
12. After an hour, you can enjoy the taste of natural homemade food.

From beef liver

Main components:

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

How to make Beef Liver Pate:

1. Cut the liver cleaned from the films into strips.
2. Grind the onion with a knife, and the carrots on a grater.
3. We turn on the gas stove at full power, put a pan with butter and pieces of onion, liver and carrots.
4. Fry them in this mode for 5 minutes.
5. After that, pour in the milk, pour in salt, peppers and simmer under the lid for 20 minutes at reduced heat.
6. Once everything is ready, cool the mass and grind it with a blender.
7. Heat the butter separately.
8. Add half of its amount to the pate and once again go through it with a blender.
9. We spread the dish in a mold, fill it with the remaining butter.
10. We decorate it with green onions and put it on a shelf in the refrigerator.
11. After 4 hours, the pate can be spread on bread. Enjoy your meal!

With the addition of mushrooms

Mushrooms will add zest to the usual liver pate. It turns out unusually tasty and fragrant.

Recipe Ingredients:

• one bulb;
• cream - 90 ml;
• clove of garlic;
• chicken liver - 0.5 kg;
• champignons - 0.2 kg;
• a piece of butter - 50 gr;
• two bay leaves;
• olive oil - 40 ml;
• five peas of pepper;
• white wine - 90 ml;
• nutmeg - 5 gr.

Cooking method:

1. Add chopped onion and garlic to the pan, pour vegetables with olive oil and fry.
2. After three minutes, transfer 100 grams of chopped mushrooms.
3. After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour wine. Simmer the mass for 20 minutes.
4. Remove the bay leaf and pepper from the pan.
5. Transfer everything else to a blender and turn it on to medium power.
6. At the same time, pour in the cream and soft butter.
7. Prepare the form for the pate and transfer the homogeneous mass into it.
8. We still have 100 grams of mushrooms left. We chop them finely, pass them in a frying pan and put them on a pate.
9. As soon as they cool down, put the pate in the refrigerator.

From pork liver

You will need:

• cognac - 40 ml;
• liver - 1 kg;
• one bulb;
• nutmeg - 5 gr;
• one carrot;
• non-aromatic oil - 30 ml;
• butter - 90 gr;
• salt;
• black pepper;
• one leaf of lavrushka.

How to make Pork Liver Pate:

1. Pork liver pour milk and leave for 3 hours. During this time, all the bitterness will leave the product.
2. Finely chopped onion and carrots are sautéed in a frying pan.
3. After 5 minutes, add liver pieces.
4. The food is stewed with a little oil for 20 minutes under the lid.
5. Pour pepper and salt to it, put a bay leaf.
6. As soon as the contents of the pan have cooled, we twist it through a meat grinder.
7. To a homogeneous mass, add cognac, liquid butter, a pinch of nutmeg.
8. We beat everything with a blender.
9. The pate is ready. It remains to shift it into a bowl and put it in the refrigerator for a couple of hours.