Liver pate recipe. Recipe

03.01.2021 Bakery

This review is devoted to an excellent recipe - making the most delicate liver pâté. Thanks to the subtleties that I will tell you, the delicacy will turn out to be very delicate and with an exquisite taste.

Photo of the finished dish

Ingredients:

Liver - 500-600 g (this recipe uses the liver, stomachs and heart of a duck)
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 3 cloves
Butter - 50 g
Vegetable oil - for frying
Bay leaf - 3 pcs.
Allspice peas - 3 pcs.
Salt - 1.5 tsp or to taste
Ground black pepper - pinch or to taste

Making liver pate

1. Rinse the plucker under running water. Remove streaks and films from the liver, wash out all the blood from the hearts, remove fat from the stomachs. Put vegetables in a saucepan, add bay leaves, peppercorns, cover with water and cook on the stove.

2. When the broth boils, remove the foam, boil for 5 minutes and change the water. Then boil again. Reduce heat and cook for about 1.5 hours. The liver will be ready earlier, in about 30-40 minutes. Therefore, remove it from the pan with a slotted spoon.

3. Peel carrots, onions and garlic, wash and cut into cubes of any size.

4. In a frying pan in vegetable oil, sauté the vegetables until soft and cooked. Fry them over medium heat so they don't burn, stirring occasionally.

5. Install a meat grinder with a medium or finest nozzle and pass the finished offal and vegetables through it.

6. Then twist the food twice again to make the paste more tender.

7. On a mat wrapped in cling film or parchment paper, line the pate with an even layer, tamping it down a little.

8. Place the butter in the chopper or use a blender.

9. Whisk the butter white.

Each season has its own special dishes, autumn is the richest in culinary delights.
And I want to tell you about one such seasonal recipe, because it is in the fall in our region that they start stabbing rams that have managed to get fat on free grazing over the summer.
This is a truly gourmet appetizer - it's lamb liver pate!
A ram's liver is small, so it is reluctant to sell it by weight, but you can buy a full set of lamb liver very cheaply - lungs, liver, heart, kidneys and cook delicious bakhsh -.
But if you look into the market early, when the butchers have just laid out their goods, smile at the seller and inform conspiratorially that you want to make pate from lamb liver - they will cut it off and sell it! Checked! And the liver needs less than a kilogram.

I want to warn you that if you hate a ram, then you are unlikely to like its liver. She smells! For example, I like it. It also has a slightly bitter and tart taste. For those who are afraid - you can try to replace the lamb's liver with a less "criminal" one from other animals, you will also get a delicious pate, but why then such dances around the stove? There is an easier option.
But if you are not afraid of new dishes - feel free to cook such a pate, it will be very tasty.

Would need:

700 grams of lamb liver
large bunch of cilantro
200 grams of butter at room temperature
small bunch of basil
salt, black pepper
vegetable oil
600 grams of cherry tomatoes (optional)

The idea of this pâté is not mine, the author of the recipe is Stalik Khankishiev. As always, he approached cooking creatively - first he cooked pieces of liver with oil and herbs in vacuum bags at a low temperature, then fried, rubbed through a sieve ... I made everything easier.

1. Thoroughly clean the liver of films and ducts, cut into large slices and fry in a small amount of olive or ordinary sunflower oil on both sides for 15-20 seconds. The pan should be on medium heat, and during the frying process, pour finely chopped cilantro onto the liver.
All that has been fried, together with the cilantro, we send it to a heat-resistant form and fry the next batch of liver.
Such a short heat treatment will simply allow us to get a crispy crust on the slices, but inside the liver will remain raw, but the juice will not leak out of it.

2. Put the fried liver and cilantro in a baking dish in an oven preheated to 120 degrees for one hour. The low temperature and long cooking time of such a delicate product will keep the beautiful color inside the pieces, and the cilantro will remain bright green.

3.We transfer the liver to a suitable container, cut the butter into cubes (it should already have time to thaw out after the refrigerator and become soft). Add salt and black pepper to taste. Grind with a blender in mashed potatoes.
Add finely chopped basil and knead with a spatula until smooth (you do not need to grind the liver with basil - the pate will have an ugly color, and the texture will be more interesting).

4. I really liked Stalik's idea of the ideal combination of liver, basil and tomatoes - it really is very tasty! But most of all I was captivated by the way of serving liver pate - I saw this only in Stalik, this is such a simple stylization of the dish - and it looks cool in a restaurant!

Cut the cherry tomatoes into halves, in a deep dish or mold (in which you will serve the pate later), lay a layer of cherry halves with the slices up.
On them - pate. Carefully fill in all the voids and level the surface, and from above the remaining cherry with slices down.
Decorate with basil leaves and let the old people in the refrigerator for a few hours so that the pate solidifies well.

* it is not necessary to use multi-colored tomatoes, I just had such a crop))

5. It is interesting to eat such a pate in a non-traditional way - it is convenient to cut it into pieces and lay out portions on plates. With a little neatness, each such piece will contain a generous portion of pate, which is enough for a couple of sandwiches, and a cherry tomato.
The pate keeps its shape well and the pieces are not deformed, but it spreads on the bread easily. Or you can just eat with a fork))

On the question of storage - there is such a paste in the refrigerator for 2-3 days, only it is necessary to cover it with cling film so that it does not deteriorate. It seems doubtful to me to keep it longer - after all, there are chopped tomatoes there, and on the third day they are already flowing. And freezing is also slightly problematic, after defrosting nothing will happen to the pate, but the cherry blossoms will be sad.
As an option - do it without tomatoes at all and freeze the pate in portions, it will not change the taste.
And we have such a form "gone" over Friday and weekends - breakfasts and several teas per day. So this is a perfectly suitable dish for a large feast or a picnic with a large number of people.

Well, do not miss the short season of lamb's paradise on the market - as long as there is a lot of lamb, there is also liver!
Enjoy!

Traditionally, pork pate is made from the heart or liver, and few people know that it is very tasty from the head of this pet. You will be surprised, but pork head pate can become a real delicacy, if, of course, it is cooked correctly. Are you interested? Then let's go to the kitchen to create our culinary masterpiece!

How to choose a pork head correctly?

The main rule of a delicious pâté is a competent choice of a pork head. How not to be mistaken when buying it? The advice of experienced chefs will help us with this. So, first of all, you need to determine if there is a repulsive smell. A fresh head should have a natural scent.

The weight of a pork head is considered no less important. Stick to the golden rule: it is better to take more in the number of goals, but less in weight. The fact is that the big head has a lot of fat on the cheeks and it will need to be cut off, otherwise the pate will turn out to be too greasy. And then, as you understand, either the pate will be less, or you will have to add lean meat, and this is an extra waste. The ideal pork head for making pâté weighs approximately five kilograms.

Read also:

If possible, ask the seller to cut the heads into several parts, since this will not be so easy at home.

Prepare a tender pork head pate for the winter

It seems only at first glance that it is difficult to cook pork head pate at home. Of course, such a culinary process is laborious, but even novice chefs are quite capable of doing it. The main thing is to properly prepare the pork head: wash it thoroughly, cut it and soak it in cold water overnight.

Composition:

15 kg of pork heads;
pork lungs, liver and heart - 2 kg;
10 chicken eggs;
10 heads of onions;
1 carrot;
10-15 peas of allspice;
7-8 laurel leaves;
salt;
vegetable oil;
a mixture of spices;
ground black pepper.

Preparation:

Let's prepare the pork head. First, check for stubble. If there is, then we need to get rid of it. This is easy to do: burn the bristles by holding your head over the gas burner.
Fill the heads with warm water and arm ourselves with a clean metal kitchen sponge. We are not lazy and, making every effort, we wipe the skin of the head until it becomes almost white. It is imperative to clean off the carbon deposits, otherwise the pate will be irretrievably damaged.
Fill clean heads with water and leave overnight.

We also wash the lungs, heart and liver well and put them in a container with water. We soak them overnight.
In the morning, rinse the pork head and offal again and cut into pieces so that all the ingredients fit into the pan.

Now we need to boil everything. It is important here to choose the right spices for cooking! The ideal choice would be laurel leaves, black allspice, a special mixture of spices for jellied meat or broth.
So, put the chopped pork heads in a large saucepan, add spices and laurel leaves. Attention: you do not need to salt at this stage!
Peel the carrots and 1 onion and put them in a saucepan with their heads. This little trick will allow us to give the pork meat a flavor and a pleasant aftertaste.

Cook the pork heads until the meat comes off the bone with ease, as when boiling jellied meat.

In another saucepan, boil the liver, heart and lungs until tender. We also season the water in which the offal is boiled with spices and bay leaves, but do not salt it.
Clean the onions, cut into medium cubes and sauté in refined vegetable oil until golden brown.

Now we need to separate the meat from the bone in the heads.
Add offal to it and grind everything together using an electric meat grinder. Of course, you can use an ordinary meat grinder, but then it is better to pass the ingredients through it 2-3 times. Attention: pork brains are not suitable for making pâté!

Now we need to drive in the eggs, add salt and spices.

Knead all components of the pate thoroughly until smooth.

We will prepare the banks in advance: wash and dry them. It is best to roll the pate in small cans with a nominal volume of ½ and 1 liter.
We lay out the pate in the banks, without filling them entirely. In the process of heat treatment, the paste mass will rise, so we leave a distance of 1-1.5 cm empty.

We cover the jars of pate with food foil and send them to the oven. Attention: we put the cans in a cold oven!

We heat the oven to a temperature threshold of 180 degrees and count fifty minutes from the moment the pate boils.
After this time, the pork head and giblets paste will be ready.
Sterilize the lids in boiling water, then roll up the jars.

We turn the cans upside down, wrap them with something warm and leave them in this form until they cool completely.
Then we send the pate to a cool place for storage, and in winter we indulge ourselves with a delicious and delicate snack.

Delicate, aromatic, spicy liver pâté 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 dish - only natural ingredients. Make sandwiches, pies, or snacks with it.

Grocery list:

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

Step by step cooking:

We take out a portion of oil from the refrigerator in advance. Let it soften a little.
Process the onion and carrots by peeling and washing.
Chop the onion into small cubes.
We pass the carrots through a medium grater.
Pour half of the total amount of sunflower oil into a frying pan, heat it on the stove.
We shift the onion and sauté for 5 minutes, reducing the heat.
Pour out the carrots, cook for another 10 minutes, stirring occasionally with a spatula.
Chop the washed chicken liver into pieces.
Add the remaining oil to the frying pan and cook the liver cubes in it.
After 5 minutes, turn off the high heat.
Grind the fried vegetables and liver in a meat grinder.
When they have cooled, add butter, spices and salt. We mix.
We close the mass in the refrigerator for half an hour.
The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pate has cooled, remove it from the mold and garnish with a sprig of parsley.

In a multicooker

You will need:

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

How to make a pate:

Wash the liver from mucus and cut into pieces.
Chop the peeled onions finely.
Grater the carrot roots.
We put pieces of liver and vegetables in a multicooker bowl.
Chop squeezed garlic there, add pepper and salt.
Stir all products, close the lid.
Set the multicooker cooking program to the "Putting out" mode. Time - 1 hour.
As soon as the kitchen appliance signals the end of cooking, transfer the juicy steaming mass to another container and cool it.
Throw in a piece of butter, load everything together into a blender and grind.
If the pate seems too dry, pour milk into it.
Transfer the homogeneous mass of pate to the molds and refrigerate.
After an hour, you can enjoy the taste of natural homemade food.

Beef liver

Main components:

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

How to make beef liver pâté:

Cut the liver cleaned from films into strips.
Chop the onion with a knife and chop the carrots.
We turn on the gas stove at full power, put a frying pan with butter and pieces of onion, liver and carrots.
Fry them for 5 minutes in this mode.
After that, pour in milk, add salt, peppers and simmer under a lid for 20 minutes at reduced heat.
As soon as everything is ready, cool the mass and grind it with a blender.
We heat the butter separately.
Add half of its amount to the pate and once again go through it with a blender.
We spread the food in a mold, fill it with the remaining butter.
Decorate it with green onions and put it on the shelf in the refrigerator.
After 4 hours, the pate can be spread on the bread. Bon Appetit!

With the addition of mushrooms

Mushrooms add zest to the familiar liver pate. It turns out to be unusually tasty and aromatic.

Recipe composition:

one onion;
cream - 90 ml;
a 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 peppercorns;
white wine - 90 ml;
nutmeg - 5 gr.

Cooking method:

Load chopped onion and garlic into a frying pan, pour olive oil over the vegetables and fry.
After three minutes, transfer 100 grams of chopped mushrooms.
After another 3 minutes add the pieces of liver, nutmeg, pepper and bay leaves, pour in the wine. Simmer for 20 minutes.
Remove the bay leaf and pepper from the pan.
Transfer everything else to a blender and turn it on at medium power.
While doing this, add cream and soft butter.
Prepare a form for the pate and transfer to it a homogeneous mass.
We still have 100 grams of mushrooms left. We chop them finely, sauté them in a skillet and put them on the pate.
As soon as they cool down, put the pate in the refrigerator.

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 onion;
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:

Fill the pork liver with milk and leave for 3 hours. During this time, all the bitterness will go away from the product.
Saute finely chopped onion and carrots in a frying pan.
After 5 minutes, add the pieces of liver.
The dish is stewed with a little oil for 20 minutes under a lid.
Pour pepper and salt to it, put a bay leaf.
As soon as the contents of the pan have cooled, we twist it through a meat grinder.
Add cognac, liquid butter, a pinch of nutmeg to a homogeneous mass.
Beat everything with a blender.
The pate is ready. It remains to transfer it to the dishes and put it in the refrigerator for a couple of hours.

Cook the eggs until they are fully cooked. When they are cool, clean and grate.
We transfer the liver to a wide bowl and mash with a fork.
We pass the cloves of garlic under the press, finely chop the dill. We pour everything to the liver.
Add mayonnaise and eggs. Knead well.
You can leave the pate as it is, or you can grind it in a blender. Bon Appetit!

Sometimes you want a normal, tasty, homemade pate. Not even meat, but liver.
A pate sandwich is a great breakfast option.

Any liver can be used. All parts of the liver must be prepared, washed and cleaned.
Cut out the trachea, large ducts, veins and films.

Makes 20-30 servings.
Cooking time: 8-12 hours.

Photo of the main ingredients below.

Ingredients:
* mutton liver without kidneys - 1.5 kg.;
* onions - 2 pcs.;
* carrots - 1 pc.;
* onion - 1 pc .;
* cream - 150-200 ml.;
* black peppercorns - to taste;
* salt to taste;
* butter - 200 gr.;
* vegetable oil - 50 ml.

As for spices, there are a variety of options that you like.

Preparation:
1. Cut all parts of the prepared liver into pieces of such a size that they freely enter the meat grinder. Place in a saucepan, add water and cook.

2. Bring to a boil, be sure to remove the foam. Then reduce the heat and cook for another 40 minutes.

3. Coarsely chop the carrots and onions and while the liver is boiling, fry the vegetables in a little vegetable oil until soft. Neither onions nor carrots should burn.

4. After the end of cooking the liver, cool and wash well.
5. Next, mince all the liver and all the vegetables twice through a meat grinder. Add salt and pepper to taste.
6. Put the minced meat in a saucepan, add softened butter (leave it a little) and beat well with a blender. While whipping, add the cream in portions until the mixture is smooth and sufficiently sticky.

7. Grease the molds with the remaining butter and fill with the paste. Cover with foil and place in an oven heated to 120 degrees Celsius for 80 minutes.

8. Remove the molds from the oven and slightly open the foil. Leave to cool completely. Recommended 5-6 hours in a cool place. In this case, the pate is easily removed from the molds.