The liver and a variety of dishes from this product are extremely important for human health. Many delicious delicacies are prepared from it, but the most popular of them is, of course, pate. It can be prepared absolutely from any kind of this offal. Following the recipe, you can get an original snack for the festive table or everyday snack.

This product is not only very dietary, but also extremely useful. The liver contains many important vitamins that take care of the coordinated work of all body systems, namely:

• vitamin D prevents diabetes, various heart and bone diseases;
• vitamin A takes care of vision, qualitatively improves skin condition;
• calcium - excellently strengthens bones;
• vitamin K regulates the health of the vascular system;
• B vitamins perfectly normalize the work of the gastrointestinal tract, take care of the functioning of the nervous and cardiac systems.

Also, the liver is extremely important for children's health and can be introduced into complementary foods as early as 6 months.

How to choose the right liver:

beef

Before buying, it is worth considering the criteria for choosing a fresh liver in order to accurately acquire a high-quality and healthy product.

Thus, when choosing a product, you need to pay attention to:

• the liver has the color of ripe cherries;
• too dark color of the liver may indicate a disease of the organ;
• the weight of the product of this variety should reach 5 kilograms;
• bile ducts look like holes;
• the presence of a white film that is well separated;
• gray plaque indicates stale liver.

pork

When choosing this type of liver, you should focus on the following signs:

• the weight of a healthy liver should vary in the region of 2 kilograms;
• an extremely small liver may indicate a disease of the organ;
• the product should be moist and shiny;
• a healthy offal has a red-brown color;
• light liver may be stale;
• when cut, the blood should be scarlet in color.

chicken

Poultry liver, in particular chicken, should be chosen according to the following criteria:

• brown color with a predominance of burgundy;
• a yellowish color of the product indicates a bird disease;
• no green spots.

How to prepare the liver for cooking:

beef

Before cooking, the liver should be prepared in order to eliminate not only films, but also bitterness.

In particular, beef liver needs:

• Rinse;
• clear of ducts and white film;
• beat off a little for softness;
• soak in milk or whey for 4-5 hours - this will remove excess bitterness;
• milk during soaking can be replaced with lemon juice with water;
• pickling in sour cream will help get rid of bitterness.

pork

The liver of this variety is extremely similar to beef - both in structure and in the presence of a distinct bitterness.

To process it before cooking it is worth:

• clean from the film, veins and ducts;
• soak in milk, whey, saline or lemon solution;
• beat off with a hammer through a film or foil;
• rub with garlic and salt for softness.

chicken

But the liver of a bird does not require special preparation for cooking.

Worth only:

1. wash the liver;
2. eliminate yellow and greenish spots, if any;
3. rub with salt and leave for a couple of hours.

12 beef liver pate recipes step by step recipes with photos

There are many original recipes for successful and tasty pies from this type of liver. The most delicious and simple you can find in this selection of TOP-12.

hearty pate
For such a cream pate, it is worth preparing half a kilogram of liver, as well as:

• 75 milliliters of cream;
• 170 grams of pork belly;
• two eggs;
• one carrot;
• various seasonings;
• one onion.

Cooking:

1. Saute the prepared liver in butter along with chopped onions and grated carrots.
2. Blend all the ingredients for the pate in a blender.
3. Lay out the pate mass form, ideally - silicone.
4. Bake at 220 degrees for at least 45 minutes.
5. Allow snack to cool completely.

Delicate Italian pate
To create such a delicious snack, you will need a liver - only half a kilogram, as well as additional components:

• Cream - 160 ml.
• fresh basil
• Spices
• Garlic - 2 cloves
• Dried tomatoes - jar
• Onion - 1 pc.

Cooking:

First, it is worth chopping the onion into a small cube. Cut the soaked and prepared liver into pieces. Fry the ingredients and pour in the cream. Simmer for about 10 minutes, and then beat the chilled liver with onions with other ingredients. Cool the dish and - you can serve!

Pate with champignons
The preparation of such a pate should begin with the preparation of products.

It is worth preparing 420 grams of liver, as well as:

• 200 grams of champignons;
• one beef tongue;
• bunch of parsley;
• carrot;
• butter;
• spices;
• bulb;
• 50 milliliters of cream.

Creating a dish should start with cooking the tongue. This process can take anywhere from 40 minutes to an hour. Then, from the finished and chilled tongue, it is worth removing the skin and peeling. In the meantime, you need to sauté the chopped onion, liver pieces and grated carrots. Pour the cream over the dish and simmer for 15 minutes. Beat all prepared ingredients until smooth and place in a mold. Bake no more than 20 minutes.

Pate "Road"
This "field" pate is not only very satisfying, but also delicious.

To prepare it, you need to prepare:

• breadcrumbs;
• kilogram of liver;
• six eggs;
• 200 grams of fat;
• Bay leaf;
• half a kilogram of flour;
• bulb;
• margarine;
• white loaf;
• 500 grams of chicken;
• salt;
• butter - 100 g;
• black pepper.

Cooking:

1. Finely chop the onion and fry together with the chicken in butter and lard.
2. Fry the prepared liver and scroll through a meat grinder along with a long loaf soaked in milk and chicken. Mix this mass with two eggs and spices.
3. Combine the remaining eggs with flour and knead a tight lump. Roll out two layers.
4. Put the sheet of dough in a mold, well greased with margarine. Pour the pate on top and lay out the second layer of dough. Pinch the edges.
5. Bake snack for 40 minutes.

Simple liver pate
To prepare such an appetizer, you will need a minimum of ingredients. Only half a kilogram of liver, onion, carrots and two types of oil - vegetable (2 tablespoons) and butter - 50 grams.

Cooking:

1. Fry the prepared liver in vegetable oil.
2. Saute carrots and onions separately.
3. Whisk all ingredients and season to taste.

Diet pate
The light version of the pâté is easy to prepare and very simple.

In addition to a kilogram of liver, you will need:

• 3 onions;
• nutmeg;
• a bunch of dill;
• 10 milliliters of olive oil;
• 10 grams of butter;
• one carrot.

First, it is worth frying the vegetables and the liver in butter. Then, season the components with spices and oil and beat. Serve the finished pâté with fresh dill.

french pate
Spicy pâté from the homeland of croissants consists of:

• Butter 300 g
• Nutmeg
• Liver - 1.5 kg
• Vegetable oil - 100 ml.
• Marjoram
• Onion - 200 g
• Cognac - 200 ml.
• Carrots - 200 g
• Pepper
• Cream - 200 ml.
• Garlic - 100 g
• Salt

Cooking:

1. Chop the liver and fry.
2. Saute carrots and onions separately. Pour cognac into vegetables, and after five minutes - cream. Season the roast.
3. Combine the liver with vegetables and cook until the main component is soft.
4. Beat the mass with garlic cloves and butter.
5. Bake the pate for half an hour at 175 degrees. Serve chilled.

Pate with greens
A light and tasty dish consists of the following components:

• 400 grams of liver;
• 80 grams of chicken fat;
• 10 grams of onion;
• salt;
• 1/2 cup broth;
• 2 boiled eggs;
• 40 grams of greens;
• 80 grams of carrots.

Preparation of pate begins with frying the liver and vegetables in chicken fat. Then, the prepared components should be whipped together with the broth and herbs. Add chopped eggs and serve.

traditional pate
A step-by-step video will help you prepare such a classic and tasty pate from the manual “On tasty and healthy food”:

Polish pate
To create such an appetizer you will need:

• black pepper;
• three bulbs;
• two bay leaves;
• half a kilogram of pork belly;
• 70 grams of liver;
• five peas of allspice;
• salt;
• 350 grams of carrots.

Cooking:

Boil all the ingredients until cooked along with spices. Cool, twist through a meat grinder and combine with chopped fried onions. Serve the dish chilled.

Gehakte leber
Delicate pate originally from Germany is easy to prepare from the following ingredients:

• Eggs - 2 pcs.
• Spices
• Beef liver - 250 g
• Bun - 1 piece
• Green onion - 30 g
• Goose fat - 2.5 tbsp. l.
• Bulb

Cooking:

This pate recipe does not differ from others in the way of preparation. It is worth frying all the ingredients in goose fat, and soaking the bun in milk. Blend the prepared ingredients in a blender and season to taste.

Pate in a slow cooker

The following video will help you prepare such an appetizer in a slow cooker:

12 recipes for pork liver pate, step by step recipes with photos

Delicious and fragrant TOP-12 pates for a delicious feast!

Classic variant

To prepare such a pate, you need to prepare:

• carrot;
• 1 egg;
• 400 grams of liver;
• seasonings;
• 150 grams of pork;
• flour - 1 tbsp;
• two bulbs;
• 170 grams of bacon;
• 100 milliliters of cream.

Cooking:

Boil the components until fully cooked, and then scroll through a meat grinder. Fry the onion along with the bacon. Grind the ingredients and combine with cream, egg, seasonings, onion and flour. Then, place the dish in a mold and bake for about an hour.

simple recipe

A very easy pate recipe consists of the following components:

• 540 grams of liver;
• 170 milliliters of cream;
• carrot;
• 3 garlic cloves;
• spices;
• bulb.

Cooking pate begins with grinding all the ingredients. Then, it is worth sautéing them in a saucepan - about seven minutes. Then, it is necessary to pour in the cream and simmer the dish until cooked. Next, the dish should be crushed and cooled.

Pate with heart
Unusual and hearty heart pate contains:

• two eggs;
• 420 grams of liver;
• seasonings;
• carrot;
• pork heart;
• bulb.

Cooking:
First, boil the offal and chop the vegetables. Combine the components and twist in a meat grinder. Bring to taste and transfer to a mold. Bake the pâté for 25 minutes.

Pate for the winter
A delicious and mouth-watering pâté for the winter can be easily prepared with a tutorial video:

Pate with porcini mushrooms

A delicate delicacy is easy to prepare if you stock up on ingredients such as:

• Liver - 300 g
• Egg - 1 pc.
• White mushrooms - 100 g
• Milk - 30 ml.
• Garlic - 1 prong
• Spices
• Bulb

Cooking:

1. First, boil the liver. Saute onions and mushrooms in oil.
2. Combine the ingredients and beat in a blender.
3. Boil the finished pate in a saucepan for about 15 minutes and season to taste.

Path de Campagne
A delicious French delicacy consists of the following ingredients:

• Salt
• Bacon - 250 g
• White wine - 50 ml.
• Pork belly - 250 g
• Fresh thyme - 5 branches
• Pork neck - 250 g
• Pepper
• Pork liver - 300 g
• Pistachios - 20 g
• Juniper berries - 4 pcs.
• Cognac - 50 ml.
• Egg - 2 pcs.

Cooking:

1. Kill all meat components and offal in a blender. Connect with other components.
2. Transfer the mass to a baking dish. Bake for an hour at 180 degrees and cool.

Pate in autoclave
A step-by-step and detailed recipe for a pate in an autoclave can be viewed in the following video:

Fragrant French pate

To prepare such a snack you will need:

• lemon juice
• Pork liver - 200 g
• parsley root
• Salt
• Butter - 150 g
• Pepper
• Cognac 1 tsp
• Nutmeg
• Bulb
• Sugar
• Fat - 50 g

The preparation of the dish is no different from others - you just need to boil the ingredients and smash with a blender. Then combine with spices and oil.

Rustic Easter pate

For such a hearty and interesting treat you will need:

• Onion - 2 pcs.
• Pork - 500 g
• Salt
• Liver - 300 g
• Vodka - 2 tbsp. l.
• Salo melted - 2 tbsp. l.
• Garlic - 1 pc.
• Spices

Cooking pate begins with grinding products in a meat grinder. Next, it is worth combining minced liver and meat with onion and garlic fried in lard. Season, add vodka and bake for about an hour at 220 degrees.

Pate in the form of a roll for the holidays

You can easily prepare and decorate such a dish with the help of step-by-step video instructions:

Light baked pate

This dish is extremely easy to prepare in a minimum of time. It is worth preparing:

• Onion - 250 g
• Liver - 480 g
• Broth - 150 g
• Salo - 100 g
• Carrots - 250 g

Then, you just need to grind all the ingredients and transfer to a baking dish. An hour later, the fragrant dish is ready!

Pate in a slow cooker

Tasty, easy and simple to cook pate with a slow cooker from pork liver will help such a video review:

6 chicken liver pate recipes step by step recipes with photos

Easy and very tasty recipes - top 6 poultry liver pates!

Classic recipe

This version of the dish can easily become the basis for subsequent experiments.

For such a pate you need:

• One carrot;
• Butter
• Spices
• 500 grams of liver;
• Bulb;

It is worth frying the liver and vegetables. Then grind until smooth. Cook in a water bath for 20 minutes, and then cool.

Pate in German

For a hearty pate originally from Germany, you will need:

• Pork - 500 g
• Spices
• Chicken liver - 500 g
• Oregano - 1 tbsp. l.
• Onion - 1 pc.

Cooking:

1. All components should be crushed and mixed well.
2. Boil the mass on the water mass for an hour, cool well and serve.

Pate with brandy

An exquisite European dish consists of the following components:

• Garlic - 1 clove
• Cumin - 2 stalks
• Chicken liver - 500 g
• Brandy - 1 tbsp.
• Butter - 125 g

Cooking:

Grind all ingredients in a blender. Bake for 50 minutes.

Pate with Armagnac

An exquisite festive dish consists of:

• dried cranberries
• 450 g liver
• Armagnac
• 50 milliliters of cream
• black pepper
• 200 grams of butter
• salt

Cooking:

1. Fry the liver in butter with cream and spices.
2. Beat, add the remaining oil and armagnac.
3. Cool and serve with dried cranberries.

Delicate pate

For a creamy and light treat you need:

• Onion - 3 pcs.
• Black pepper
• Liver - 1 kg
• Salt
• Cream - 400 ml.
• Nutmeg
• Vegetable oil - 3 tbsp.
• Butter - 100 g

Cooking:

1. Fry the liver in butter. Combine with cream and boil with spices.
2. Whisk together with butter and onion.
3. Pour into a mold and bake for about 20 minutes.

chicken parfait

Delicate pate-parfait can be prepared very easily and simply by following the video instructions:

5 recipes for liver pate from assorted liver beef pork chicken. Step by step recipes with photos

Delicious assorted pâtés are not only rich in taste, but also extremely satisfying. Top 5 recipes will help you cook this dish quickly and very tasty.

Classic Assorted

Delicious and hearty pate consists of:

• Pork liver - 400 g
• Carrots - 4 pcs.
• dried basil
• Onion - 4 pcs.
• Salt
• Butter - 100 g
• Beef liver - 350 g
• Black pepper
• Chicken liver - 800 g

First, it is worth boiling offal. Sauté the onion in butter. Combine the ingredients and then chop. Bring to taste and refrigerate.

Delicate baked pate

Ingredients for a delicious assorted pâté include:

• Pork liver - 250 g
• Rosemary - 2 sprigs
• Bacon - 200 g;
• Chicken liver - 300 g
• Salt
• Eggs - 3 pcs.
• Beef liver - 300 g
• Brandy - 2 tbsp. l.
• Onion - 3 pcs.
• Thyme
• Black pepper

Cooking:

Blend all ingredients in a blender. Bring to taste and place in a baking dish. Set the temperature to 200 degrees. Cook the pate for about an hour.

Delicate pate with oyster mushrooms

For this appetizer you will need:

• Onion - 1 pc.
• Cognac - 50 g
• Chicken liver - 400 g
• Butter - 100 g
• Pork liver - 300 g
• Fresh thyme - 2 stalks
• Cream - 150 ml.
• Oyster mushrooms - 300 g
• Beef liver - 200 g

Cooking:

1. Fry oyster mushrooms in butter with onion and thyme. Boil the liver.
2. Beat the ingredients with cream and cognac. Serve chilled.

Pate with figs

For an unusual pate you need to stock up:

• Chicken liver - 100 g
• Cognac - 100 ml.
• Onion - 3 pcs.
• Dried fruits - 150 g
• Beef liver - 100 g
• Carrots - 300 g
• Salt
• Rosemary - 1 tbsp
• Pork liver - 100 g
• Pepper
• Cream - 200 ml.

Cooking:

1. First, it is worth boiling all types of liver. Sauté onions in cream along with dried fruits.
2. Combine ingredients and season. Break into a pate and serve cold.

Assorted pate with apple

Delicious gourmet salad consists of:

• Pork liver - 200 g
• Black pepper
• Chicken liver - 500 g
• Apple - 1 pc.
• White onion - 2 pcs.
• Beef liver - 150 g
• Butter - 50 g
• Salt
• Cream - 200 ml.
• Carrots - 2 pcs.

Cooking:

Blend all ingredients into a homogeneous mass in a blender. Season and place in a mold. Bake the pate for about an hour.

Liver pate in a slow cooker

Cooking pate from any kind of liver in a slow cooker will become easy and simple with an accessible video recipe:

Liver pate in the oven

An unusual and delicious recipe for baked pate pate to your table!

Ingredients:

• 400 grams of beef liver;
• salt;
• two pears;
• bulb;
• 50 milliliters of water;
• carrot;
• 50 grams of butter;
• black pepper;
• 50 milliliters of vegetable oil.

Cooking:

1. Chop the liver and onion, and then fry.
2. Boil carrots and then sauté in butter.
3. Grind all components, except for the pear, in a blender.
4. Put the appetizer in a mold, on top - pear slices.
5. Bake the dish at 220 degrees - no more than 20 minutes.

Classic liver pate

Pate liver competition winner

This pate has made a real breakthrough in cooking! Beautiful, appetizing, graceful... Convince yourself of the simplicity and uniqueness of this dish along with a step-by-step recipe:

Chef's Secrets: How to Make a Delicious Liver Pate

It is easy to prepare a delicious pate from any kind of liver with the help of basic principles and some little tricks. This video will tell you in detail about all the intricacies of making pate:

Fragrant and very refined appetizer - pate ... Now absolutely everyone can cook it, because there are a lot of recipes and they are all original and quite simple. Just a little effort and time and - the original homemade appetizer in the form of a pate will decorate your canapes or toasts.

Sandwiches are a great snack, you can take them to a picnic, to work, to school. It is up to you to decide what filling to make a sandwich with, it can be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread is obtained from chicken liver. Even a novice cook can prepare a spread. After all, first we just need to fry the liver with vegetables, then chop it in a blender. Our pate consists of simple ingredients that are accessible to everyone. It tastes very tender and nutritious. For a change, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, greens. Pate is mainly spread on bread, cookies, bread rolls. You can serve it as an appetizer with vegetables, and a festive table. Store the finished pate in the refrigerator, in a tightly closed jar.

Ingredients

• Chicken liver - 400 g.
• Carrot - 1 pc.
• Onion - 1 pc.
• Butter - 20 g.
• Salt - 0.5 tsp
• Black pepper - a pinch

How to dodelicious liver pate at home?

For cooking, we need the following products: liver, carrots, butter, onions, seasonings.

Peel the carrots, grate on a large grater. Finely chop the peeled onion. We put the vegetables in a hot frying pan, fry quite a bit, about 5 minutes.

While the vegetables are stewed, let's take care of the liver. Rinse it under running water. Place on a cutting board and remove the white film. This is very easy to do: the film is in the center between the two parts of the liver, cut it and clean it.

Add liver to vegetables. Season with salt, black pepper, paprika. Fry over medium heat, stir occasionally, add vegetable oil if necessary.

Cover with a lid, simmer until the liver is cooked. The readiness of offal is very easy to check. Cut a piece, if there is no blood, then it is ready.

Take the pan off the heat, let it cool down a bit. Add butter and beat with a blender until smooth. Choose the consistency yourself, more homogeneous or with pieces.

We shift the pate into a jar, close the lid tightly so that the top does not weather. Store no more than three days in the refrigerator. Bon appetit!

1. The color of a fresh liver should be bright red, the texture should be elastic, without an unpleasant odor.

2. Chicken liver pate is the easiest to cook according to this recipe. It does not need to be prepared, unlike pork or beef, which must be pre-soaked.

3. You can add to the snack: vegetables, spices, cream, butter, sour cream, alcohol. All these components give the spread an original taste.

4. You can grind the pate with a blender or meat grinder. Make it homogeneous or with pieces, you decide.

So, it’s very easy to cook homemade liver pate according to my recipe, you yourself saw it. Hope you enjoy it.

Beef liver is very useful for children and adults, so doctors always recommend including it in the diet of everyday cuisine. Today we will tell you how to cook beef liver pate, recipes at home, in different versions. Can you say - why cook at home, if you can buy ready-made in the store? Yes, but how can you compare a product stuffed with all sorts of concentrates, dyes, flavors, and God knows what else - with a pate made by one's own hands, from good products and without chemical additives.

Beef liver pate can be prepared in various ways: with butter, with carrots, with baked or boiled liver, with eggs, with milk, with lard. We will tell you the most delicious recipes, cook, delight your household with goodies.

Fried beef liver pate

Products:

Fresh liver - 500 g
White onion - 2
Oliva - 2 tbsp. spoons
Butter - 50 g
Medium carrot - 1 pc.
Salt pepper

At home, you can cook a delicious pate, let's start? Process the liver: remove the film if possible, remove the veins. Using oil, fry the liver on both sides until cooked through. To make sure it is ready inside, make an incision deeper, if there is no blood, the liver is ready.

While the liver is fried, do not waste time and fry the chopped onion. Skip the onions and carrots, pepper and salt, ready-made beef liver, and butter in a blender, beat and the pate is ready. Let it harden a bit in the cold and you can smear it on bread for tea.

Pate in a slow cooker

Products:

600 g liver
3 eggs
1 white onion
Butter grams 120
Salt and pepper
Milk - 1 cup
Garlic - 1 clove
A pinch of nutmeg

Wash the liver, remove the film, cut into pieces. Grind with a combine (meat grinder) once, repeat the process, but with oil. For the third time, skip the liver along with chopped garlic and eggs. It is also advisable to chop the onion in a combine, attaching it to the minced meat. Now it remains to add spices and milk. All this looks pretty liquid, don't panic. We spread the products in the capacity of the multicooker, put on the "Baking" program for 60 minutes.

We won’t get the pate right away, we’ll leave it for 15 or even 20 minutes. The beef liver pate in the slow cooker is ready, fragrant and begs to be eaten!

Beef liver pate for children

Ingredients:

400 g beef liver
Pork meat (without fat) - 100 g
Salt
Lavrushka - 1 leaf
One small beam
one carrot

I always soak the liver in milk for 50 minutes, so the bitterness goes away, and so my mother taught me. While the liver is resting in milk, I will cook a piece of pork, for the recipe you will need another 100 grams of broth, but since we are talking about a pate for children, after boiling, I will salt the yushka and pour new water.

I put the liver with a whole onion and a carrot, cut into two, to cook.
The liver is ready, I take it out along with carrots, I don’t need onions and yushka. The pork is also ready, put it on the dishes and measure out 100 ml of broth. I add butter and salt to these products. Now it’s up to the small thing - I pass everything twice through the blender. The pate is ready.

Beef liver pate for the winter

It’s good when there are supplies and you can use them at the right time, when guests suddenly appeared unexpectedly, or you just wanted something delicious. You won’t surprise anyone with canning vegetables, but preparing pate for the winter is interesting.

Ingredients:

1 kg liver
2 white onions
Half a teaspoon of pepper
Nutmeg and ground cloves on the tip of the knife
Butter 100 g
Salt
Fat 50 g

Cut the liver into small portions and pour cold water for 3 hours, then drain the water.
Heat the bacon and fry each piece of liver on all sides. Fry onion rings in the same fat.

Skip the liver together with the onion for the first time in a meat grinder, adding spices, scroll again. Repeat again, adding oil and salt to the minced meat.

Put the pate in prepared clean jars, but not to the brim, but only on the shoulders of the jar. Cover with lids and sterilize for at least two hours. Close with a key and wrap, later you can take it to the basement or cellar.

Beef pate with lard

Products:

Liver - 300 g
Smoked bacon - 100 g
Large onion - 1 pc.
parsley root
Butter - 100 g
one carrot
One leaf of lavrushka
Pinch of pepper
Lemon juice - 1 teaspoon
Carnation - 1 bud
Sugar - 1 teaspoon
White wine - 0.5 cup

Separate the liver from the film, this can be easily done by lowering it for a few minutes in hot water. Cut into four pieces. Finely chop the bacon.
Cut the onion, as for frying, carrots and parsley root - into strips.

In a cauldron, cook liver, lard, adding vegetables, spices and a glass of water. Cover with a lid and simmer for 40 minutes.
Drain the broth and pass the minced meat for the pate through a meat grinder, at least three times. Return the products to the cauldron, add wine, lemon juice, sugar and 50 ml of broth. Beat soft butter with a whisk and add to the pate, mixing well. Pate with beef liver and lard is ready.
Watch the video on how to cook beef liver pate

dietary pate

Products:

Beef liver - 1 kg
Onion - 3 pcs.
Olive oil - 2 spoons
one carrot
Butter - 10 g
Bay leaf - 3 pcs.
Nutmeg - ½ teaspoon
One bunch of dill
Salt

Prepare the liver: remove the film, divide into small pieces and cook together with one onion and one parsley. Stew the chopped onion in one tablespoon of olive oil, adding 2 tablespoons of water.
Boil the carrots, grind the bay leaf in a coffee grinder.
Grind all products in a blender, adding the rest of the butter and olive oil.
If the pate, in your opinion, turned out to be very thick, you can dilute it with broth.
The calorie content of this pate is minimal, suitable for those who are on a diet.

Baked beef liver pate

Ingredients:

2 chicken eggs
600 g liver
Medium onion - 1
Carrots - 1 pc.
Salt
Salo - 50 g
Butter - 70 g

Soak the liver for 1 hour in cold water, boil the eggs in a steep, chop the carrots and onions. Divide the liver into parts, put in a small fire-resistant form with a lid, add vegetables and lard. Bake in a cabinet for 60 minutes at a temperature of 180 gr.
After the time has elapsed, add oil, add salt, beat with a blender and mix well. Baked beef liver pate is ready.

Look: recipe with photo step by step, simple and delicious.

Pate with boiled beef liver

We will need:

Butter - 100 g
Beef liver - 600 g
Salt 1 tbsp. spoon
Onion of medium size - 3 pcs.
Carrots - 2-3 pcs.
Salo - 200 g
Peppercorns - 5-6 pcs.
Bay leaf - 3 pcs.
Garlic - 2 cloves

Clean the liver from the film and veins, divide into portions and put in a saucepan. In a container, put onions and carrots, without cutting, garlic, peppercorns and bay leaf. Fill with water, three fingers above the food. Boil for 35 minutes, add salt at the end. Grind the cooled products (excluding bay leaves and peppercorns) in a meat grinder several times. Combine soft butter with pate and mix.

Beef liver pate with cognac

Ingredients:

1.5 kg liver
100 g garlic
Onion 200 g
Salt pepper
pinch of nutmeg
Carrot 200 g
Cream
Butter 300 g
Cognac 200 ml
Refined oil 100 ml

Coarsely chop the liver and blanch in refined oil. Remove the liver, add more oil and fry the chopped vegetables quite a bit, add nutmeg, garlic and cognac, wait until the alcohol evaporates. We return the liver to the fire and simmer until fully cooked. Pour in the cream, and after a few minutes remove from the stove.

Grind the liver mass in a combine, beat the room temperature butter with a mixer until white and mix with the pate. Taste, season with salt if needed.

Tips on how to properly and tasty cook liver pate

• Do not use frozen liver for pates.
• If you lower the liver for a few minutes in hot water, this will help to cope with the film more easily.
• The addition of cream will make the pate more juicy.
• Using a meat grinder, it is necessary to grind more than two times.
• Salt the pâté just before chopping.
• You can add greens when cooking the liver, this will add a touch of flavor.
• Soak the liver in milk for one hour.
• Store pies in the refrigerator for no more than 3 days.
• Quail eggs will help to achieve a delicious and delicate taste.
• To reduce the calorie content of the pate, boil the liver and vegetables.
• Can be stored in the freezer in a food container.

We told you in what ways you can cook beef liver pate at home, choose, please your household with delicious bread spreads. By the way, such a pate can be used for boiled pasta or porridge.

The history of pâté

The use of the liver has been known since antiquity. For example, cooking the famous foie gras its roots go back to the period of the 5th-16th centuries. In order to use the goose liver, these birds were specially fattened, as evidenced by the images on Egyptian frescoes. Later, this tradition continued in ancient Greece and during the era of the Roman Empire. In France, fatty liver has become part of the gastronomic and cultural heritage of the whole country. To date, the recipe for making liver pate is known to every housewife, where their secrets and methods of serving are used.

In Russian cuisine, the word "pate" is used to denote two dishes:

• Terrine- this is when the liver and some other products are first mashed, and then baked in the oven.
• pate- also puree, but it is not baked, but whipped with butter or cream. Then the resulting mass is layered with oil and rolled into a roll. A similar liver pate, the recipe with a photo of which is indicated below, we will cook today.

The flavor combination of this dish consists of the taste of blood (the liver is the main hematopoietic organ), the taste of fat (butter, cream, bacon) and the taste of caramel (fried onions, carrots and other vegetables). In France, terrine is prepared with bacon, which is used to line a pâté pan. Interestingly, after cooking, the remains of this bacon are thrown away. The homeland of pates is France, and the word "pate" means minced meat, consisting of offal, game, eggs, truffles or mushrooms.

Undoubtedly, homemade liver pate will be the most delicious, but for this you need to follow some rules. What you should pay attention to:

• choose only fresh liver, this is one of the main conditions that affect the taste of the whole dish;
• if the liver is frozen, it is also necessary to take into account the expiration dates, because only in a thawed state can one judge its freshness;
• the liver should be bought in a store, and in the market if you are confident in the seller, because this product may be infected with cirrhosis or other diseases;
• the color of the fresh product should not be too dark;
• the most suitable would be the liver of a young animal, because it is a filter that accumulates dirt;
• the smell of a suitable liver should be sweetish, without mustiness;
• getting rid of films and ducts is simply necessary, because bile can remain there;
• for softness, the liver can be soaked in milk for about 1.5 hours.

Ingredients for liver pate

• liver - 500 g;
• carrots - 2 pieces;
• onion - 1 piece;
• butter - 100 g;
• salo;
• vegetable oil;
• salt and pepper to taste;

Cooking liver pate

1. We thoroughly rinse the liver under running water, cut off the films and remove the bile ducts. Cut the liver into pieces.
2. Fry the liver in a frying pan heated with vegetable oil until it is covered with a light crust.

   

3. Peel the carrots, wash and cut into pieces.

   

4. We clean the onion, wash it and also cut it.

   

5. Add a piece of bacon to the fried liver for softness.

   

6. Throw in the onions and carrots. Simmer everything together until tender, add salt and pepper to taste.

   

7. Grind with a blender or twist in a meat grinder. Liver pate is ready.

   

8. There are several design options below. The simplest is to simply spread the pate on bread and use it for sandwiches. You can cook a liver pate for children in the form of hedgehogs.

   

9. To do this, roll the balls and form an elongated nose, make a “fur coat” from butter, after rubbing it on a fine grater.

   

   This is how "pate hedgehogs" can be decorated

10. An equally beautiful design option will be a liver pate roll. To do this, spread the mass on a cling film and level it over the entire surface.

    

11. Top with a thin, even layer of softened butter.

    

12. Wrap everything in a roll and leave in the refrigerator until completely cooled.

    

13. Then cut into portions and put on a dish.

    

Also popular are recipes for liver pancakes, tartlets, balls or "rafaelok", crushed on top with grated cheese. You can also get a delicious liver pate from chicken liver, where you can add eggs, mushrooms, vegetables or prunes.

What is useful liver goose pate

Many people do not like the liver, but if you cook it correctly, you can get extremely great pleasure and benefits that are undeniable. Homemade liver pate will be useful for people with a lack of animal fats, vitamins, proteins and trace elements in the diet.

Liver contains more vitamins and minerals than meat. But you also need to be very careful with the liver, because this offal is able to accumulate harmful substances in itself if the animal was kept in an ecologically polluted area.

The benefits of liver pate are in its content of phosphorus, iron, copper, zinc, rare amino acids and a whole complex of vitamins. But it should be remembered that this dish is not dietary, has a high glycemic index and contains cholesterol.

The most common liver dish is pâté. It is quite easy to make, and it finds the widest application. The basics of how to make a liver pâté are now known, and then it all depends on your desires. KhozOboz hopes that homemade liver pate will become a delicious dish for you every day!

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. Bon appetit!

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

A very satisfying, nutritious pate is obtained with the addition of 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.
1. Boil the eggs until they are fully cooked. When they cool down, clean and grate.
2. Transfer the liver to a wide bowl and mash with a fork.
3. We skip garlic cloves under the press, finely chop the dill. We pour everything to the liver.
4. Add mayonnaise and eggs. Mix well.
5. You can leave the pate as it is, or you can grind it in a blender. Bon appetit!