Delicate chicken liver pate, prepared in accordance with the stages of the Ducan diet, can be an excellent addition to breakfast, a snack for lunch or a beautiful aperitif for a light dinner. The dish has an exquisite taste and low calorie content, which is on average 80-110 Kcal, but there are also "heavier" recipes - up to 180 calories per 100 g.
Real liver pate is cooked in a skillet or oven. There are recipes for multicooker, but it is quite difficult to obtain a truly tasty product in this way, since its unique delicate consistency is lost. We present to your attention some of the best recipes that will be useful for all occasions: when you need to make an appetizer as quickly as possible, with the lowest calorie content or with a completely original and "rich" taste ...
The recipe for this wonderful pâté from fresh chicken liver involves a minimum of ingredients and a calorie content of only 112 Kcal per 100 g of product. For cooking you will need:
The dish should be served, garnished with fresh sprigs of your favorite greens.
The calorie content of the finished dish does not exceed 100 Kcal, if skim milk is taken, then the indicator can be slightly reduced. Would need:
This chicken pate turns out to be low in calories. It is on these conditions that a recipe is obtained that is suitable for a popular diet.
In the presence of a blender, the time spent on the recipe is no more than 5 minutes after boiling the chicken meat, and the calorie content of 100 g of such a pate is only 64 Kcal. Products:
Another quick recipe for chicken pate. However, a prerequisite for the correct consistency is a certain amount of time "spent" by the dish in the refrigerator. Caloric content per 100 g is about 60 Kcal. Ingredients:
The perfect pâté can be made with chicken liver using lots of mini doses of various secret ingredients! Caloric content per 100 g is 98 Kcal. The pate can be consumed at any stage of the diet, excluding some of the ingredients from the recipe:
An impeccable homemade recipe for connoisseurs of mushrooms. It requires a skillful approach, but it turns out to be very tasty, it delights even those who do not adhere to a diet. The approximate calorie content is 77 Kcal.
Next, the boiled liver and carrots are taken out and mixed in a blender along with onions and mushrooms. Pour the prepared broth into the chicken liver pate and beat with a mixer until smooth, having already transferred it to another dish.
Gourmet liver pate can be served with crispbread or crackers.
Sufficiently high-calorie, but immensely tender, a little "delicate" recipe for pâté from fresh chicken liver. Its caloric content is 130 Kcal per 100 g. Ingredients and process:
Another recipe for mushroom pâté from soft chicken liver, which is cooked in the oven and without adding "extra" spices, leaving the original aroma. The calorie content of the dish is 86 Kcal. Ingredients:
Dukan chicken pâté is a hearty and very tasty appetizer (while the calorie content can be very small), which once again confirms that you can lose weight satisfyingly, elegantly and not at all ordinary!
The most popular and delicious liver dishes prepared according to the recipes of the famous French doctor Pierre Ducan - read about how to cook the liver according to Ducan in this article.
Yes, but with the exception of pork. All other types of lean liver (cod, chicken, veal) are actively encouraged. After all, it contains a large amount of vitamins and minerals, which have a beneficial effect on the body's performance.
This dish can be used as a main dish, without a side dish. It cooks very quickly, and, most importantly, it turns out very tasty.
Cooking time: 30 minutes.
Ingredients:
Fry the chicken liver thoroughly in a hot skillet for five minutes. Make sure that there are no damp areas or bloody discharge on the liver. Cut the onion into rings and add it to the liver, continuing to fry for 2-3 minutes.
Meanwhile, prepare the sauce. In a separate bowl, combine the mustard, kefir and soy sauce. Season with salt and pepper to taste.
Season the chicken liver with the prepared sauce. Leave everything to simmer for 10 minutes. If desired, decorate the dish with parsley or dill leaves. Dukan's stewed chicken liver is a recipe for one of the most budgetary and delicious dishes.
Cooking time: 4 hours.
Ingredients:
Leave the liver in milk for two hours. After that, heat the pan well, add 1 teaspoon of sunflower oil, fry the onion, cut into half rings. Place the soaked liver with milk in a skillet. Simmer until all the milk has boiled away.
Cooking time: 2.5 hours.
Ingredients:
Place the liver in a saucepan and cover with water, but in such a way that the latter does not "stand" over the food. This usually takes 1 to 3 glasses of liquid. The pate may not work the first time, but given the mistakes of previous attempts, you will definitely get used to this recipe.
The liver must be well extinguished. Transfer the finished product to a blender without draining the water. Add peppercorns there. If you want the pâté to be more flavorful, you can add some slices of ham. Also, this "zest" will give the dish a more stable and dense consistency. Add salt and other spices as desired. Whisk everything until smooth.
Put the prepared mass in a convenient form and place in the freezer for 40 minutes. The classic chicken liver pate is ready!
A very tasty appetizer that can be consumed as an independent dish or spread on bread.
Cooking time: 10 minutes.
Ingredients:
Boil the eggs and mash thoroughly with a fork. Chop the onion finely and grind the cod liver with a fork. Place all ingredients in a convenient dish and stir well. Give the desired consistency by adding "juice" from a can of cod to the mass. Add salt, spices and herbs as desired.
Ingredients:
Chop the carrots on a grater, cut the onion into half rings. Combine all the ingredients in a slow cooker and let the dish simmer for 1 hour. The popularity of this recipe is due to its low labor costs and maximum palatability.
Cooking time: 1 hour.
Ingredients:
Prepare minced meat from the liver by passing it through a meat grinder. Chop the onion in the same way. Add bran, deliberately ground in a blender, to the resulting mass. Season and salt to taste. Insert the egg, mix thoroughly until a homogeneous consistency is formed.
Preheat a skillet and brush with olive oil. Place the minced meat with a tablespoon at the rate of 1 spoon - 1 cutlet. Frying time for one cutlet is about 2-4 minutes on each side.
Cooking time: 2 hours.
Ingredients:
First of all, you need to prepare the base. To do this, grind in a blender along with the onions. Combine the resulting mass with egg, salt and spices.
Now the filling. Boil the liver along with the onion. Grind the finished product to a state of pate.
Dampen a plastic bag and lay it out on a flat surface. Lay the minced chicken in the first layer, and on top of it the liver pate. With gentle movements, begin to lift the film, rolling the mass into a roll. At the same time, the package must remain in your hands. Place the dish in a preheated oven and at 2000C until golden brown, about 40 minutes.
Cooking time: 1.5 hours.
Ingredients for the dough:
For filling:
Rinse the liver thoroughly, chop finely and fry with onions. Season everything and salt. Combine the crushed eggs with the liver, mix.
Separate the whites with the yolks. Whisk the first ones well, until stable peaks form. Beat the yolks with a mixer with cottage cheese, starch, baking powder and spices. Add egg whites and beat again. The mass will turn out to be lush, airy.
Pour half of the dough into a baking sheet, place the filling on it. Pour the rest of the dough on top. Garnish with sesame seeds if desired. Bake for 25 minutes at 1800C.
Cooking time: 1.5 hours.
Ingredients:
Chop the onion if desired, you can chop it coarsely, you can grind it in a blender. Combine the onion with the liver. The latter must be grinded in advance in a meat grinder. Add the egg, season and stir. Put the minced meat on a hot frying pan with a spoon and fry on both sides until tender.
The liver contains a lot of useful elements - you can cook light, tasty and healthy dishes from it. Diet pâté with chicken liver is based on different products - we bring some recipes to your attention.
This recipe for dietary chicken liver pate contains vegetables (onion and carrots - 1 pc.), Which increases its benefits. Take 0.5 kg of liver, about 50 ml of vegetable oil, salt. Use a mixture of black and white peppers as an aroma and flavoring. Complement the flavor with nutmeg and herbs.
Heat a frying pan, pour in half the vegetable oil. Finely chop the onion, grate the carrots. Put the vegetables in a skillet and heat for 7-10 minutes over low heat so that they are not fried, but stewed out. Transfer the vegetables to a plate. Pour the remaining oil into the pan, put the liver, peeled from films and washed (you can not cut it). Heat it without frying until the color changes. Transfer the vegetables to the pan, pour in about 100 ml of water, season, salt and simmer, covered for 10 minutes. When the contents of the pan have cooled, grind them using a blender or meat grinder. The broth remaining in the pan can be poured into the total mass (focus on the consistency). Transfer the pate to a convenient container and store in the refrigerator.
This recipe can be used during a protein diet as it contains a minimum of fat (5 ml of vegetable oil). It also includes white onions, 600 g of liver, 4 yolks, 150 ml of skim milk. Aromatic spices - cinnamon, dried dill, nutmeg, ground pepper (about 0.25 tsp each - be guided by your taste).
Stew the chopped onion in vegetable oil until transparent. Wash the liver, dry it, grind it with a blender, and then rub the mass through a sieve. Load the onion, yolks into the bowl. Recycle with a blender. Pour in milk, whisk. Combine with liver, season.
Preheat the oven to 150 degrees. Pour the mixture into molds. Pour water into a deep baking sheet, put the molds there. Cook for 1 hour (cover molds with foil).
This cooking option is quite acceptable during the Ducan diet. Take liver and lean ham (1kg / 100g). You will also need a large onion, 2 cloves of garlic, herbs, spices, and salt.
Stew the onion for 1 tsp. vegetable oil. Put the washed chicken liver in a saucepan, pour a little water (flush with the liver in the pan), cook until tender, chop with a blender, adding ham, onions and crushed garlic cloves. Season, salt, pour in broth. Transfer to a mold and place in the freezer for 30 minutes.
This recipe will require mushrooms and liver (150g / 600g). You also need onions and carrots (2 pcs.), Garlic and chicken broth. Wash the liver, remove the films, fill with a little water. Add peeled and coarsely chopped carrots. Cook over very low heat for 40 minutes (salt, season). Add finely chopped onion and chopped mushrooms in a small amount of vegetable oil. When the liquid has evaporated, add the crushed garlic, heat for 2 minutes. Remove the liver and carrots from the broth, cool, interrupt with a blender, adding the mushroom mass. Dilute with broth and beat. Transfer to mold and refrigerate.
You need liver, onions, carrots (1 kg / 1 pc / 1 pc). An additional ingredient is low-calorie cheese (150 g). Cook the prepared liver by adding seasonings. Simmer onions and carrots in vegetable oil. Kill everything with a blender, adding cheese. Dilute with broth, beat. Cool the finished product.
Diet pate with chicken liver can be prepared by changing the composition of the ingredients to your liking - it is only important to choose dietary products.
Table of contents [Show]
Ducan allows chicken liver and other offal to be eaten from the attack, despite the high fat content. The liver is rich in vitamins, one serving more than covers the daily requirement for vitamins A and B12, as well as essential nutrients such as folic acid and iron.
Liver pate has a rich, complex, luxurious flavor. It is also very nutritious and satisfying. Be sure to decide on this culinary experiment, you will not regret it.
We need:
Cooking chicken pate according to Dukan.
Clean raw chicken liver from veins and films as well as possible. Rinse and place in a saucepan. Pour clean water so that it rises two fingers above the liver. Add chopped leeks or onions. Add a teaspoon of salt.
Cook for 20 - 30 minutes over low heat, skimming off the foam. Switch off. Drain the water, and rinse the liver with warm water. Refrigerate.
Boil 3 chicken eggs in parallel. Peel, cut each in half and extract the yolk.
Toss the liver, yolks, spices, curd or milk into a food processor and chop until smooth. You can do the same with a hand blender with an asterisk attachment.
Transfer the chicken Ducan plow to a lidded jar and refrigerate. If you wish to serve the pate immediately, you can use the leftover whites from the boiled eggs. Use a cooking syringe to squeeze the pate into the halves of the egg whites, sprinkle with pepper or dry herbs. Allow the pate to cool slightly in the refrigerator before serving. The pâté is made from permitted products and can be eaten both on Attack and on any days on the Alternation. And even more so in the other two stages. Bon Appetit!
The most popular and delicious liver dishes prepared according to the recipes of the famous French doctor Pierre Ducan - read about how to cook the liver according to Ducan in this article.
Yes, but with the exception of pork. All other types of lean liver (cod, chicken, veal) are actively encouraged. After all, it contains a large amount of vitamins and minerals, which have a beneficial effect on the body's performance.
This dish can be used as a main dish, without a side dish. It cooks very quickly, and, most importantly, it turns out very tasty.
Cooking time: 30 minutes.
Ingredients:
Fry the chicken liver thoroughly in a hot skillet for five minutes. Make sure that there are no damp areas or bloody discharge on the liver. Cut the onion into rings and add it to the liver, continuing to fry for 2-3 minutes.
Meanwhile, prepare the sauce. In a separate bowl, combine the mustard, kefir and soy sauce. Season with salt and pepper to taste.
Season the chicken liver with the prepared sauce. Leave everything to simmer for 10 minutes. If desired, decorate the dish with parsley or dill leaves. Dukan's stewed chicken liver is a recipe for one of the most budgetary and delicious dishes.
Cooking time: 4 hours.
Ingredients:
Leave the liver in milk for two hours. After that, heat the pan well, add 1 teaspoon of sunflower oil, fry the onion, cut into half rings. Place the soaked liver with milk in a skillet. Simmer until all the milk has boiled away.
Cooking time: 2.5 hours.
Ingredients:
Place the liver in a saucepan and cover with water, but in such a way that the latter does not "stand" over the food. This usually takes 1 to 3 glasses of liquid. The pate may not work the first time, but given the mistakes of previous attempts, you will definitely get used to this recipe.
The liver must be well extinguished. Transfer the finished product to a blender without draining the water. Add peppercorns there. If you want the pâté to be more flavorful, you can add some slices of ham. Also, this "zest" will give the dish a more stable and dense consistency. Add salt and other spices as desired. Whisk everything until smooth.
Put the prepared mass in a convenient form and place in the freezer for 40 minutes. The classic chicken liver pate is ready!
A very tasty appetizer that can be consumed as an independent dish or spread on bread.
Cooking time: 10 minutes.
Ingredients:
Boil the eggs and mash thoroughly with a fork. Chop the onion finely and grind the cod liver with a fork. Place all ingredients in a convenient dish and stir well. Give the desired consistency by adding "juice" from a can of cod to the mass. Add salt, spices and herbs as desired.
Ingredients:
Chop the carrots on a grater, cut the onion into half rings. Combine all the ingredients in a slow cooker and let the dish simmer for 1 hour. The popularity of this recipe is due to its low labor costs and maximum palatability.
Cooking time: 1 hour.
Ingredients:
Prepare minced meat from the liver by passing it through a meat grinder. Chop the onion in the same way. Add bran, deliberately ground in a blender, to the resulting mass. Season and salt to taste. Insert the egg, mix thoroughly until a homogeneous consistency is formed.
Preheat a skillet and brush with olive oil. Place the minced meat with a tablespoon at the rate of 1 spoon - 1 cutlet. Frying time for one cutlet is about 2-4 minutes on each side.
Cooking time: 2 hours.
Ingredients:
First of all, you need to prepare the base. To do this, grind the chicken fillet in a blender along with the onions. Combine the resulting mass with egg, salt and spices.
Now the filling. Boil the liver along with the onion. Grind the finished product to a state of pate.
Dampen a plastic bag and lay it out on a flat surface. Lay the minced chicken in the first layer, and on top of it the liver pate. With gentle movements, begin to lift the film, rolling the mass into a roll. At the same time, the package must remain in your hands. Place the dish in a preheated oven and bake at 2000C until golden brown, about 40 minutes.
Cooking time: 1.5 hours.
Ingredients for the dough:
For filling:
Rinse the liver thoroughly, chop finely and fry with onions. Season everything and salt. Combine the crushed eggs with the liver, mix.
Separate the whites with the yolks. Whisk the first ones well, until stable peaks form. Beat the yolks with a mixer with cottage cheese, starch, baking powder and spices. Add egg whites and beat again. The mass will turn out to be lush, airy.
Pour half of the dough into a baking sheet, place the filling on it. Pour the rest of the dough on top. Garnish with sesame seeds if desired. Bake for 25 minutes at 1800C.
Cooking time: 1.5 hours.
Ingredients:
Chop the onion if desired, you can chop it coarsely, you can grind it in a blender. Combine the onion with the liver. The latter must be grinded in advance in a meat grinder. Add the egg, season and stir. Put the minced meat on a hot frying pan with a spoon and fry on both sides until tender.
In chapter Other culinary to the question of homemade pate. quick-witted hrzyayki, give a recipe from a beef liver to bungle the pate, only actually made by the author Sergei Ivankov the best answer is
1kg of fresh liver, you can also ice cream (it is better to take different liver for one pate: beef, pork and chicken);
100 ml of refined sunflower oil;
5 large carrots with blunt noses (it is sweeter);
salt;
ground black pepper;
50 g soft butter;
some parsley;
2 onions.
If you decide to cook pâté from fresh beef or pork (or beef and pork) liver, you need to wash it, cut it into slices of a convenient size (but not thicker than 1 cm), and then fry until tender in boiling sunflower oil, adding directly in a frying pan, first with one, and then on the other hand, so that the liver is let juice directly into the oil, in which it is fried. When the liver is cooked (you can check by cutting it - if there is no blood, then it is ready), remove it from the pan, and do not pour out the oil and juice.
Chop the onions finely. In the pan in which the liver was fried, cook the carrots and onions - I first keep them under the lid a little (10 minutes), and then fry
In a meat grinder 2-3 times (and if necessary, even more) grind the entire liver and the entire contents of the pan (if there is not a lot of oil; and if there is still a lot, just drain it separately, and grind the rest), butter (if you plan to give the pate the form of a roll, set aside half of the oil, and the second in a meat grinder) and parsley. You need to grind until the pate is completely homogeneous, it should not crumble, but smear. If additional mashing does not help, if the pate does crumble, add a little broth from the cooked chicken liver and / or add butter to it. Season with salt and pepper to taste.
2 answers
Hey! Here is a selection of topics with answers to your question: homemade pate. quick-witted hrzyayki, give a recipe from beef liver to bungle pate, only really made
Answer from Zosia
Fry a piece of bacon, then the liver, onions, carrots, coarsely chopped. We pass everything through the fine grate of the meat grinder, add hot milk for consistency, salt and pepper. Delicious without bread!
Answer from Marusya
Terrible! Fry the liver and then mix it with butter? and then you still put it on the bread pre-smeared with butter?
I boil a piece of liver, twist it in a meat grinder, add the broth to an acceptable consistency. ALL!
Answer from Ђatiana Yunusova (Savchuk)
First soak the liver in milk for about 3 hours, cut into pieces from a matchbox. Then rinse and boil for about 30 minutes, you can stew it. Then, through a meat grinder, it and 3 boiled eggs per 500 g of liver, soften half a pack of butter, and finely chopped fried onions, the amount to taste. And of course salt and pepper, but no store-bought seasonings, otherwise you will ruin everything
Answer from Yovetlana Tima
Take the beef liver, put it in boiling water and cook for a couple of minutes - just don't overcook it. Then grind (preferably in a blender or through a meat grinder) with an onion! Season with salt, pepper and drip olive or sunflower oil.
Answer from Impudent
you can immediately see ... a bachelor ... always hungry and not combed ...
Really delicious was made according to this recipe. Only instead of chicken liver they used beef:
Answer from Velvet
Yes, please.
Cut the liver into pieces, fry a little and scroll through a meat grinder along with onions, carrots and butter, salt, pepper.
I can't say the proportions, because I do everything by eye, and everyone has different tastes, for example, someone needs more onion, someone does not.
By the way, onions with carrots can also be fried a little, it will be tastier, but the pate will turn out fatter.
Answer from Yatyana Yakshina
Fry the liver, fry the onion, fry the carrots, turn everything through a meat grinder, add melted butter, salt, pepper, add nutmeg
2 answers
Hey! Here are some more topics with the answers you need:
1 carrot - exclude on the Attack, 100 g of low-fat liquid curd, 3 eggs, herbs, salt.
Peel the carrots, rinse the liver and free from films.
Coarsely chop the liver and carrots and steam for about 40 minutes, or simmer, or simply boil.
Then pass through a meat grinder two to three times along with the eggs, boiled in steep. Add cottage cheese and mix well, preferably in a blender. Salt a little.
Diet pate can be prepared on the basis of veal and chicken liver and lean meat.
Ducan allows chicken liver and other offal to be eaten from the attack, despite the high fat content. The liver is rich in vitamins, one serving more than covers the daily requirement for vitamins A and B12, as well as essential nutrients such as folic acid and iron.
Liver pate has a rich, complex, luxurious flavor. It is also very nutritious and satisfying. Be sure to decide on this culinary experiment, you will not regret it.
We need:
Cooking chicken pate according to Dukan.
Clean raw chicken liver from veins and films as well as possible. Rinse and place in a saucepan. Pour clean water so that it rises two fingers above the liver. Add chopped leeks or onions. Add a teaspoon of salt.
Cook for 20 - 30 minutes over low heat, skimming off the foam. Switch off. Drain the water, and rinse the liver with warm water. Refrigerate.
Boil 3 chicken eggs in parallel. Peel, cut each in half and extract the yolk.
Toss the liver, yolks, spices, curd or milk into a food processor and chop until smooth. You can do the same with a hand blender with an asterisk attachment.
Transfer the chicken Ducan plow to a lidded jar and refrigerate. If you wish to serve the pate immediately, you can use the leftover whites from the boiled eggs. Use a cooking syringe to squeeze the pate into the halves of the egg whites, sprinkle with pepper or dry herbs. Allow the pate to cool slightly in the refrigerator before serving. The pâté is made from permitted products and can be eaten both on Attack and on any days on the Alternation. And even more so in the other two stages. Bon Appetit!