We all know that beef liver is very healthy. A properly prepared dish from fresh liver can provide our body with the full daily requirement of many vitamins and minerals, which is why liver is so useful for young children, pregnant women and people prone to atherosclerosis and diabetes.

The liver also produces a special substance - heparin, which is used in medicine to normalize blood clotting in patients. So the liver is also useful for the prevention of such a dangerous disease as thrombosis.

I don’t like liver as such and don’t eat it in other dishes at all. But I really liked this liver pate. After all, in pate it has a soft, delicate texture, and also acquires an excellent taste due to the carrots, onions and butter added to it! In addition, it is much easier to persuade a child to eat a sandwich with tasty liver pate rather than a piece of stewed liver. It’s very convenient to have a snack like this during the working day!

How to prepare the recipe for “tender” liver pate:

Ingredients="">For a kilogram of fresh beef liver you will need:
1 large onion
1 large carrot
butter - 100-150 gr.
salt, seasoning from dry herbs, butter for frying liver and vegetables.

Liver pate "Tender"

There are many cooking methods

liver pates.
Today is one of them. It takes

just about forty minutes.
The recipe is absolutely simple and does not require

cooking skills. Well, or almost
not requiring. For what it is

bliss - apply in the morning

it for bread!

Ingredients:

• Beef or pork liver ~1kg
• Butter - 1 pack 180g
• Chicken eggs 3-4 pcs
• Onions - 2 heads

Preparation:
Take a stick of butter out of the refrigerator and let it warm up.
Let the eggs boil. We need them "for cool".
Cooking the liver. We cut out all the large bile ducts,

films can be
leave. We cut everything into 2x2x5 cm cubes, or whatever you like

more than anything, in
In this case, it is absolutely not important.

Heat up the frying pan and send it there to fry

the whole liver. Behind
This is the time to peel and cut the onion. I cut into quarters of rings.

When
the liver is fried on all sides, add the onion,

and continue
fry everything together. In some liver recipes

Everyone fries pate
separately in the same frying pan..... Why so

get rid of myself, I
Don't know. That's why everything is simpler for us. Let's fry everything together

- both liver and onions.

In this recipe I always leave onions approximately this type:

I don't get it
it until golden brown. But if you like it more

like something
go ahead and finish cooking. Just don't overcook the liver,

otherwise it’s gentle
the pate will no longer be suitable... although it will be all the same

tasty )))

When the liver and onions are cooked, remove the frying pan.

from the stove

we take out the meat grinder and send it there first

butter.

Then we will send there the boiled and peeled
eggs. They will collect all the oil remaining inside there.

And lastly
turn we send the liver with onions. I'm still pouring

liquid there
remaining in the pan.

Now all we have to do is mix everything and it’s delicious,

the tender pate is ready. IN
already prepared pate, you can add pepper, you can

greens... whatever
will come to your mind. It will be delicious if you add it there

finely chopped
salted or pickled cucumbers.... or salted mushrooms,

too small
chopped.
The liver mass can be rolled into a sausage and left

yes, how about
I, fill the bowls. We put it in the refrigerator and

Girls, a long time ago I made pate according to this recipe (Themis, it seems, gave it).

GENTLE PATE
Today I want to offer you a recipe for the most delicate liver pate, which even a novice housewife can prepare in just thirty minutes. This pate can be made from any liver, but the most tender and delicious is still obtained from chicken liver.
Buy 300 grams of liver. Remove the films from beef and pork and cut it into small pieces, but leave the chicken whole and, if you want, soak it in water or milk for half an hour, the liver will benefit from this. It is better not to boil or fry the liver for pate, but to simmer it in a frying pan over medium heat in vegetable oil and without adding water. Fried liver makes a coarse pate, and if you cook it, something indescribably tasty goes into the water. While the liver is stewing, add a bay leaf, 5-6 cloves, ground black or red pepper and a head of chopped onion, and if you want, you can fry the onion separately - this will make the pate even tastier. Do not skimp on pepper or any aromatic spices either; at the end of this cooking you can even add dry dill. By the way, dry or fresh mushrooms, or even store-bought champignons, will not hurt, but just a little. Stew them together with the liver. You need to salt the liver either at the very end of stewing or the finished pate itself. Chicken liver is stewed for 15 minutes, beef and pork - 20-25, and always under the lid so that the liver does not darken, does not dry out and retains all the flavors. You need to cool it for 5-10 minutes, also without removing the lid. Then the liver along with the onion must be passed through a meat grinder, having first discarded all the cloves and bay leaves that you added for flavor.
Chicken liver needs to be turned once, well, if you want, then twice, and beef and pork livers must be turned 2-3 times. Some cookbooks advise rubbing the pate through a sieve. You will be tired of wiping, you will wipe both your hands and a spoon on this sieve, you yourself will get dirty in the pate, but the result will be the same. After all, you are not preparing baby food.
Let this liver mass cool a little more, again covered. And then pour in 2-4 tablespoons of milk or cream and add 150 grams of butter, and if you don’t mind, then more, the pate will only benefit from this. Always stir the pate only with a wooden spoon; a metal spoon will give off an unpleasant taste. That's basically it.
It is better to store such homemade pate in the refrigerator in a glass or ceramic container for no more than 3-4 days, but I think your husband will eat it sooner.
Added to taste: cheese, mushrooms, herbs.

I made it without additives (no mushrooms, no cheese), but I added eggs, I don’t remember how many... I liked it, but I wish it was even softer! Maybe more oil? Or use a blender to break it up more?

There are many ways to prepare liver pates. Today is one of them. It only takes about forty minutes to prepare. The recipe is absolutely simple and does not require any cooking skills. Well, or almost not requiring. What a bliss it is to spread it on bread in the morning!

Ingredients

• Beef or pork liver ~1kg
• Butter - 1 pack 180g
• Chicken eggs 3-4 pcs
• Onions - 2 heads

Take a stick of butter out of the refrigerator and let it warm up.

Let the eggs boil. We need them "for cool".

Cooking the liver. We cut out all the large bile ducts; the films can be left. We cut everything into 2x2x5 cm cubes, or whatever you prefer, in this case, it doesn’t matter at all.

Heat a frying pan and fry the whole liver there. During this time, peel and cut the onion. I cut into quarters of rings. When the liver is fried on all sides, add the onion and continue to fry everything together. In some recipes for liver pate, everything is fried separately in the same frying pan..... Why get rid of it like that, I don’t know. That's why everything is simpler for us. Finish frying everything together - both the liver and the onion.

In this recipe, I always leave onions of approximately this type, without letting them turn golden brown. But if you like it better, then go ahead and finish it. Just don’t overcook the liver, otherwise it won’t be suitable for a tender pate....although it will still be delicious)))

When the liver and onions are ready, remove the frying pan from the stove, take out the meat grinder and add the butter first.

Then we will send boiled and peeled eggs there. They will collect all the oil remaining inside there. And lastly, we send the liver with onions. I also pour the liquid remaining in the frying pan into it.

Now all we have to do is mix everything and the delicious, tender pate is ready. You can add pepper to the ready-made pate, you can add herbs.... whatever comes to your mind. It will be delicious if you add finely chopped pickled or pickled cucumbers... or salted mushrooms, also finely chopped.

The liver mass can be rolled into a sausage and left like that, or you can fill bowls like I did. We put it in the refrigerator and enjoy sandwiches that no longer require butter

Bon appetit!

Video alternative:

Tender chicken liver pate, what could be tastier? Fragrant, spread on fresh bread - it's so delicious. Today I will tell you how to make chicken liver pate very quickly at home. This pate can be prepared the night before and served for breakfast. When you make chicken liver pate, you will immediately understand: this is the best pate you have ever tried. Interested? Then let's cook a new culinary masterpiece together.

Ingredients:

• 350 grams of chicken liver;
• 2 tablespoons flour;
• 140 grams of cream 20% fat;
• 2 onions;
• 2 cloves of garlic;
• 0.3 teaspoon of nutmeg;
• ground black pepper on the tip of a knife;
• 4 egg yolks;
• 1-2 tablespoons of vegetable oil;
• a few pinches of salt (to taste);
• 1 tablespoon cognac (you can do without it).

Delicate chicken liver pate. Step by step recipe

1. Peel the onions and cut into small cubes.
2. Peel the garlic and cut into small pieces.
3. Place a frying pan on the stove, heat it to maximum and pour vegetable oil into it. Once the oil is hot, add the onion and garlic to the pan and fry them until golden brown. Try to stir the onion and garlic all the time so that it is well fried on all sides and does not burn. When the onion is ready, remove the pan from the stove and let the contents cool slightly.
4. Wash the chicken liver (necessarily fresh), let the water drain, cut off the white membranes and, if any, pieces of fat. If the pieces of liver are too large, then it can be cut into halves. Place the liver in a blender bowl. Add fried and cooled onions and garlic to it. Using a blender, grind the liver and onion until smooth.
5. Transfer the chopped products into a bowl, add chicken yolks, salt, nutmeg and ground black pepper. Next, pour in the flour and pour in the cream. If you wish, you can add a little cognac, but if you don’t drink alcohol, then you can do without it.
6. First, mix the mixture with a large spoon until smooth. And then beat again using a blender.
7. We take small ceramic molds: if there are none, then you can take one larger one, grease the inside with vegetable oil and fill them halfway with the liver mixture.
8. Then we take a large baking sheet, pour some cold water into it and place our molds in it.
9. Preheat the oven to 200 degrees, place a baking sheet with molds in it and bake the pate for 35-40 minutes. You will recognize its readiness by its indescribably delicious smell.
10. When the pate is ready, take it out of the oven, let it cool and put it on a plate.

So, very quickly, we prepared the best chicken liver pate. This pate is good to spread on bread or simply eat like liver sausage. It can be served with boiled potatoes: in general, as your imagination and tastes tell you. We spent very little time preparing the chicken pate, but as a result we got an incomparable spread for bread. Cook with pleasure with our “Very Tasty” website - and your family will always be nourishingly and tasty fed. Bon appetit!