How to make pate from the liver. Homemade liver pate

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

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

What will we cook the pate from?

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

For our recipe liver pate we need the following products:

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

How to cook liver pate

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

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

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

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

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

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

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

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

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

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

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

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 options. Can you say - why cook at home, if you can buy ready-made in the store? Yes, but is it possible to compare a product stuffed with all kinds 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. Let's tell the most delicious recipes, cook, delight households with goodies.

Fried beef liver pate

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 onion and carrot, pepper and salt in a blender, ready beef liver, and butter, 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

600 g liver
3 eggs
1 white onion
Butter grams 120
Salt and pepper
Milk - 1 glass
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

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.

See more delicious pâté from chicken liver, tender and fragrant, recipe with step by step photos.

Homemade pate with carrots

Beef liver 500 g
2 carrots
one bulb
Salo melted 100 g
Fresh milk 1.5 spoons
Butter 100 g
Salt pepper

Fry the processed and dry liver with chopped vegetables until cooked. Cook in lard, salt and pepper at the end, without sparing.

Grind the liver with vegetables with a meat grinder, twice. Pour milk over and stir with soft butter, mix well. Beef liver pate with carrots is ready. We put to freeze in the refrigerator.

Classic beef liver pate

Beef liver 700 g
Pinch of pepper
Butter 80 g
Sala 120 g
bow one
Broth 50 ml
one carrot
Salt
One egg

Boil the lard until half cooked, along with onions and carrots, add the liver, a little salt and more pepper to them. Cook until fully cooked, pass several times through a home meat grinder, gradually adding yushka so that you can adjust the density of the pate. Mix with soft butter, mix.

Beef liver pate with mushrooms

450 g beef liver
200 g mushrooms
80 g cream
Salt
Pepper
big carrot
One white bulb
some parsley
Butter 150 g
Salt pepper

Chop the onion and carrot and fry in oil, you need about 50 grams. Fry the prepared and chopped liver until cooked, for which you need 50 g of oil. In the container where the vegetables were fried, fry the cut mushrooms.

The liver, vegetables, mushrooms, salt and pepper, butter and cream, put in a food processor and beat until pate mass. Cool in the refrigerator and spread on fresh bread.

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.

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

Liver cut into in 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

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

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

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 at the recipe for pork in a pan. recipe with photo step by step, simple and delicious.

Pate with boiled beef liver

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

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.

Homemade liver pate can be used not only to create delicious and satisfying sandwiches, but also as an independent dish. As you know, in the presented offal there are a lot of vitamins and minerals. It should also be noted that liver pate is often included in baby food.

The history of the fragrant dish

We will talk about how to make liver pate below. Now I want to tell you the story of this unusual dish.

Liver has been included in your diet since antiquity. For example, the preparation of the popular foie gras has its roots in the period of the 15th and 16th centuries. In order to use goose liver to create such dishes, the birds were heavily fattened and at the same time limited in their movement as much as possible. This fact is evidenced by drawings on Egyptian frescoes.

A little later, this tradition continued in ancient Greece and the Roman Empire. As for France, fatty liver has become a kind of gastronomic and cultural heritage there.

Today, almost every housewife knows how to cook a pate from chicken liver or beef offal. It should be noted that in traditional Russian cuisine, the following are hidden under such a dish:

• Terrin. This name is used for the name of a liver dish, which is first mashed, and only then baked in the oven.
• Path. This is similar to puree, but without baking. It is processed exclusively on the stove.

The right choice of offal

Before you cook a liver pate, you should choose the right one. After all, if you do not pay special attention to this process, then you can buy a tasteless and stale product that will not only spoil your dish, but, most likely, will negatively affect your health.

So how should you choose the right offal? We will talk about this right now.

• You need to purchase only fresh liver, because this is one of the essential conditions, which directly affects the taste of the whole dish.
• When buying frozen liver, be sure to consider its expiration date. This is due to the fact that it is quite difficult to determine the degree of freshness from such a product.
• To make not only tasty, but also safe for health, liver pate, we recommend going to the store, and not to the market. As for the latter, you can buy an offal on it only if you are completely confident in the honesty of the seller.
• The color of a fresh liver should not be too dark.
• The smell of fresh offal is usually sweetish, without mustiness.
• To prepare a tender and tasty liver pate, it is recommended to purchase offal from a young animal.

How to process?

How to make a delicious and fragrant liver pate yourself? We will present the recipe for this dish below. Indeed, before proceeding with its preparation, the acquired by-product should be carefully processed. It does not matter whether you are making chicken or beef liver pate.

So, to process this product, it must be thoroughly rinsed under warm water, and then carefully cut off all the veins. If you neglect this procedure, then there is a possibility that the liver will be very bitter. This is due to the fact that it is in the veins that bile is located. By the way, they should also be cleaned very carefully. After all, by damaging the ducts, you can contribute to the entry of bile into clean areas of the product, which will undoubtedly spoil it.

Soaking process

Surely each of you at least once in your life tried chicken or beef liver pate. As a rule, such a product has a delicate texture, as well as a pleasant aroma and taste. To make a similar dish that can be safely served to guests, experienced chefs recommends pre-soaking it in fresh milk. This procedure is necessary in order to make chicken or beef liver pate without bitterness. After all, even if you carefully cut off all the veins, this product may still have a not very pleasant taste and smell.

Thus, having processed the meat ingredient, it should be cut into fairly large pieces, put in an enameled container, and then poured with fresh milk. In this state, the by-product is desirable to withstand at least 30 minutes, and possibly longer.

It should be noted that chicken or beef liver pate will turn out to be especially tender and tasty if the main ingredient is processed as we described above. If the offal is not soaked in milk, then most likely your dish will be a little bitter.

Beef liver pate: a classic recipe with vegetables

The classic recipe for this dish includes a set of simple and affordable ingredients. It should also be noted that to create such a pate, it is not required a large number free time. After all, it is done literally in 50-80 minutes.

So, to make your own liver paste from beef liver, you should purchase the following set of products in advance:

• beef liver as fresh as possible - about 500 g;
• large juicy carrots - 2 pcs.;
• white onion bulbs - 2 pcs.;
• unsalted butter - about 100 g;
• unsalted pork fat - a small piece (optional);
• sunflower oil - use at discretion;
• sea ​​salt and ground pepper- apply to taste.

Ingredient Processing

Beef liver pate, the recipe of which we are considering, is prepared very quickly and quite easily. To make it yourself, the offal must be processed in exactly the same way as described above. As for vegetables, they need to be peeled, and then chopped rather coarsely. You should also cut the lard into small pieces.

Heat treatment

How to cook beef liver pate? The recipe for this dish recommends using an ordinary frying pan, into which sunflower oil should be poured and warmed up a little. Next, you need to put the chopped offal in the dishes and fry it a little until a light golden crust appears.

After the liver changes its color, carrots and onions should be added to it. All ingredients must be stewed under a closed lid. So that they do not burn, it is recommended to pour a little water into them and lay out pieces of lard. Also, the components must be flavored with pepper and salt.

Final stage

After the liver and vegetables are completely soft, remove the lard from the pan, and cool everything else in cold air. At the same time, the dishes should not contain too much water, otherwise the paste will turn out to be liquid. If the broth still remains, then it is recommended to drain it or evaporate it over high heat.

After cooling all the ingredients, they need to be beaten with a mixer at high speed. As a result of such actions, you should get a delicious homogeneous beef liver pate. The recipe for this dish also recommends using all kinds of spices and seasonings. They are added to the by-product before it is directly crushed in a blender.

Serve right to the table

As you can see, there is nothing easier than making your own beef liver pate. The recipe at home recommends taking any container, grease its bottom vegetable oil, and then carefully lay out the finished dish. At the same time, it is desirable to compact it. After closing the container with a lid, it should be kept in the refrigerator for 60 minutes, and then served at the table along with sandwich bread or tartlets.

Cooking a fragrant dish in the oven

Beef liver pate in the oven turns out to be no less tasty and fragrant than on the stove. However, it should be noted that such a dish is cooked a little longer.

So, to make a delicious beef liver pate, the recipe of which involves the use oven, you need to prepare the following products:

Food preparation

To prepare such a pate, you need to take fresh beef liver, and then carefully process it as described at the very beginning of the article. Next, you need to peel the sweet onions and chop them with a knife. After that, the chopped vegetables must be put in a bowl with butter, add chopped garlic cloves and sauté until soft for about 20 minutes.

While the onion is fried, hard boil the village eggs, immediately cool them in cold water and peel them. After that, it is necessary to put the processed beef liver into the blender bowl and grind it into a homogeneous gruel. Next, you need to add boiled chicken eggs, slice white bread, soaked in heavy cream, and repeat the grinding procedure again.

Having received a fragrant homogeneous gruel, you should add sautéed onions with garlic, pepper, gin and salt to it. After mixing the ingredients until smooth, you can safely proceed to their baking in the oven.

Heat treatment process

After all the above steps have been carried out, you should take a deep baking dish, grease its surface with sunflower oil, and then carefully pour the contents of the blender bowl. Next, the container filled with offal must be lowered into an even larger bowl of water, thus organizing a kind of water bath. Both bowls should be placed in an oven heated to 185 degrees. It is recommended to bake beef pate at the indicated temperature for 1.6 hours.

How to present to family members?

After the tasty and fragrant dish has undergone heat treatment (after 1.6 hours), the oven should be turned off and the bowls left inside until completely cooled. Next, the containers must be removed. The dishes in which the pate is located must be covered with a lid and put into the refrigerator, where it should be kept all night. During this time, the beef liver will ripen, becoming more tender, tasty and fragrant. It should be served at the table in small bowls along with thin slices of bread or a long loaf, as well as with tartlets or salty cookies.

We make a delicious pate in a slow cooker

Chicken liver pate in a slow cooker is prepared as easily and simply as on a stove or in an oven. It should be noted that such a dish may include not only vegetables or, for example, eggs, but also other ingredients. By the way, additionally using various products, you will not only significantly improve the taste of the final dish, but also make it more satisfying.

So, in order to independently make chicken liver pate at home, you need to prepare the following components:

• maximum fresh chicken liver - about 700 g;
• white onions - 3 pcs.;
• juicy carrot - 2 pcs.;
• medium-sized salt - use at discretion;
• ground allspice - about 1 g;
• fresh champignons - about 300 g;
• fragrant seasonings - apply to taste;
• heavy cream - about 110 ml;
• sunflower oil - use as desired.

Ingredient Processing

Chicken liver pate with mushrooms is especially tasty. After all, both presented components have a pronounced aroma and are ideally combined with each other.

So, to prepare such a snack dish, you should take chicken liver, wash it well, and then cut off all unnecessary films and veins. As a rule, such an offal is more tender and almost never bitter compared to beef. But in order to get the most delicious pate, we decided to soak it in milk too. Although this procedure is not required at all.

After preparing the liver, you should proceed to the processing of mushrooms. They must be washed in warm water, and then chopped very finely with a knife. Exactly the same is required to do with vegetables. However, it is advisable not to chop the carrots, but only to grate.

Heat treatment of ingredients

To make chicken liver pate tasty and fragrant, all prepared ingredients should be processed separately. First you need to pour sunflower oil into the multicooker bowl, and then put fresh mushrooms there. It is recommended to fry them in the baking mode for 25 minutes. At the same time, the excess liquid will actively evaporate from the champignons for the first 15 minutes.

After the mushrooms become slightly fried, they need to be put on a plate and set aside. Next, in the same bowl, you need to place juicy grated carrots and sweet chopped onions. They should be fried until golden brown. If necessary, you also need to add a little oil to the vegetables.

Finally, put the chicken liver in the empty container of the kitchen device. After frying in the baking mode for ¼ hour, you need to add heavy cream, aromatic seasonings, salt and pepper to it. In this composition, the ingredients need to be stewed in the appropriate mode for about 20 minutes. As a result of such heat treatment, the by-product should become as soft, tender and tasty as possible.

The final step in creating chicken pate

After all the products are fried, in a blender bowl, you should beat the chicken liver together with heavy cream. Next, you need to add champignons and sautéed vegetables to it. After mixing the ingredients with a spoon, put them in a greased bowl and refrigerate for several hours. When the pate with mushrooms completely hardens, it can be safely served at the table along with bread or tartlets.

Beef pate roll

To surprise your guests delicious roll from beef pate, you must purchase the following ingredients in advance:

• fresh beef liver - about 600 g;
• unsalted butter - about 100 g;
• fat cream - ¼ cup;
• large white bulbs - 2 pcs.;
• medium juicy carrot - 2 pcs.;
• sunflower oil - use for frying;
• lavrushka - 4 leaves;
• medium-sized salt - 1.4 dessert spoons;
• ground pepper - about ½ dessert;
• salted butter for the filling - about 100-150 g.

Cooking process

To obtain not only tasty, but also a beautiful roll, it is necessary to strictly observe all the following prescription requirements.

1. White onions must be peeled and chopped into cubes.
2. A small frying pan should be heated on the stove with the addition of a tablespoon of sunflower oil. Next, fry the processed vegetable in a bowl until transparent over medium heat (about 7-8 minutes).
3. Carrots must be peeled, washed, chopped, and it is better to grate on a large grater. It should be noted that it is not necessary to add such an ingredient. But if you use it, then your pate will turn out more tender and will have a sweetish aftertaste.
4. A small frying pan must be heated on the stove with the addition of a tablespoon of sunflower oil. In a bowl, you need to fry the grated vegetable until completely soft (for 10 minutes).
5. Beef liver should be thoroughly washed, cleaned of various films and ducts, and then cut into slices 1.4-2 centimeters thick.
6. A large frying pan must be heated on the stove with the addition of three tablespoons of sunflower oil. In a bowl, you need to fry the chopped product until golden brown (for 10-14 minutes). If the pan is small, then it is recommended to cook the liver in small portions.
7. After the product is lightly fried, the fire must be reduced to a minimum, add pepper, parsley, mix everything thoroughly and simmer in closed form until completely soft (about 15-18 minutes).
8. Overexposing beef liver on the stove is highly discouraged. Otherwise, it will become dry, tough and not as tasty as we would like.
9. To make the finished pate more uniform, it is advisable to convert sautéed onions and carrots into vegetable puree using a blender.
10. It is also necessary to chop the stewed beef liver. By the way, you can simply pass it through a meat grinder.
11. Before preparing the pate, the butter should be removed from the refrigerator and left in a warm room. Next, softened cooking oil must be added to a homogeneous liver mass and beat again with a blender or mixer.
12. In order for the dish to acquire a more delicate texture, it is advisable to add a little heavy cream to the finished mass. However, this procedure is not required at all.

Formation process

After the beef pate is completely cooked, it can be put in a bowl and put in the refrigerator. But since we decided to make a roll out of it, the kneaded mass must be laid out on baking paper, cling film or foil, and then leveled with a spatula, a blunt knife or a regular spoon in the form of a layer 1/2 centimeter thick.

It should be noted that from the amount of beef pate presented, you should get a rectangle measuring 35 by 25 centimeters. Next, it must be placed in the freezer and kept there for some time. However, you need to make sure that the pate is only slightly frozen, but not frozen.

While the pate is cooling, you should start processing the filling. To do this, take softened butter and beat it lightly with a blender. It is also recommended to add a small amount of fresh chopped greens to cooking oil. Although you can do without it.

After the layer of liver pate hardens well, its surface must be evenly greased with whipped butter. It is necessary to carry out this procedure very quickly, since, due to the cold base, the cooking oil will solidify rather quickly.

After all these steps, the liver sheet with butter should be wrapped in a roll, while lifting the cling film, foil or baking paper. Next, the finished dish must be placed in the refrigerator for several hours. After the roll has cooled again, it can be safely removed. Before serving, a delicious and tender pate with a creamy filling should be cut into thin slices and presented to guests along with bread.

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first will be everyday and budget, which is prepared at home quickly and easily. The second one is more expensive, it takes longer to cook on it, but the pate turns out to be softer, more airy. According to it, I usually prepare the filling for or vol-au-vents on the festive table.

Chicken liver pate with onions and carrots

Prepares very quickly. True, and flies just as quickly. And by the way, this is useful and, one might say, diet dish gobble up for both cheeks even the most ardent haters of the liver.

Ingredients:

• chicken liver - 500g;
• carrots - 1 pc;
• onion - 1 pc;
• sunflower oil- 2-3 tablespoons;
• salt - to taste;
• butter - 200g.

How to cook chicken liver pate at home:

1. Liver preparation. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, we take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. It will gradually thaw under such conditions, which is better for her in particular and for meat products at all. The bowl will be needed because water and blood will flow from the liver, which must be drained. For the same purpose, it is also best to put the chilled liver in a colander and support it for about 10 minutes. Then we sort it out, cut off possible fat and remnants of the bile ducts or pieces with spots of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from the chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Usually cutting in half is sufficient. And let's put it aside for now.
3. Peel carrots and onions, rinse with water. Carrots can be grated, can be cut into pieces. It doesn't matter, because in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
   
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Put the liver in the pan, mix, fry for 1 minute.
   
6. Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook longer, the product will become dry and hard.
   
7. There are recipes when vegetables and liver are fried separately. I think this is superfluous, since it will all turn into a pate later, and cooking together is a great time saver.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take everything carefully so that not a single piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also pass it through a meat grinder, but then you need to install a grate with the smallest holes, plus twist everything twice.
   
10. Butter will give the pate the desired consistency and density. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. It is impossible to add to warm, and even more so hot liver mass! The butter will melt and the snack will turn out liquid.
    
11. You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
    
12. We lay out the finished mass in containers. By the way, this can be a normal glass jar. We put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!
    

Chicken liver pate recipe with photo step by step

A feature of this recipe will be the addition of cream and cognac, with which the pate turns out to be very tender and fragrant. After adding cognac, we will bake the semi-finished product in the oven. The alcohol will evaporate from heating, but the aroma will remain.

Ingredients:

• chicken liver - 450g;
• onion - 1 pc;
• cream 10% - 100ml;
• butter - 100g;
• vegetable oil for frying;
• salt, black ground pepper - to taste;
• cognac - 1 tbsp.

How to cook delicious chicken liver pate at home:

The pate can be spread on bread, put into volutes with the help of a culinary syringe or cornet, so that the liver pate looks beautiful in them, and served on any, even the most sophisticated holiday table.

What is good liver pate? It has a very delicate taste, which is usually liked by everyone - both adults and children. You can make sandwiches from it, which are actually universal: they are suitable for a quick but hearty breakfast, and for a snack at school or at work, and as a meal on the road. And liver pate is an excellent filling for all kinds of festive snacks, ranging from stuffed eggs and ending with tartlets.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So a very young hostess, who does not have much experience, and a mother of a large family, who simply does not have the opportunity to spend all day in the chores in the kitchen, can cope.

I hope I convinced you, and you also wanted to pamper your loved ones with this delicious snack. Then I won’t distract you with general information anymore, it’s better to tell you right away how to cook chicken liver liver pate without much hassle.

Ingredients:

• 400 g of liver (chicken or turkey);
• 100 g of onions;
• 70 g carrots;
• 70 g butter;
• a pinch of nutmeg;
• salt, black ground pepper - to taste;
• 1 tablespoon vegetable oil.

Cooking liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver was frozen, thaw it in advance, keeping it in the refrigerator so that the defrosting process is slower. This will preserve the maximum amount of nutrients in the liver, it will remain elastic and practically will not differ from fresh.

Cut the onion into quarter rings or half rings, rub the carrots on a coarse grater.

Heat up a frying pan with vegetable oil. We spread the prepared onions and carrots in the pan and pass them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, 12-15 minutes.

Readiness is checked as follows: with a wooden (or silicone) spatula, cut a piece of liver in half. If the liver is ready, no juice will stand out on the cut, it will be brownish (not burgundy!) in color. In order not to overcook the liver, check the cut every 2 minutes after 10 minutes of frying, because overcooked liver becomes dry, tough and then your pate risks not being so tasty.

Prepared liver with vegetables can be cooled for 5-7 minutes - just to make it comfortable to process them further. But it should not be completely cooled to room temperature, otherwise small grains may be felt in the pate.

We twist the liver with vegetables twice through a meat grinder (we use a grate with small holes).

Then add nutmeg, salt, pepper and melted butter. Mix until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pâté in a lidded container and place in the refrigerator until completely chilled.