Liver pate. Perfect liver pate How long to steam 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
  • onions, one or two onions
  • 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 into 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.

Homemade liver pates can be divided into two groups according to the cooking technology. The first includes those in which the liver, together with additives, is first fried and stewed, and then crushed and brought to a pasty consistency. This method is practiced more often and is better known.

In the second group - pastes, in which the liver is first crushed, and then all other manipulations are carried out. Moreover, such pates are cooked, as a rule, in the oven. And this is very convenient, because you simply distribute the ingredients turned into a paste into molds, bake, and that's it!

Homemade pates in the oven are less high-calorie. The fact is that the pate, which is prepared by frying, after grinding requires the addition of a sufficiently large amount of butter to make it convenient to smear on bread. The pate from the oven does without it.

Another plus of the liver pate from the oven is in its more delicate texture and pink, not gray color. Agree, it is much more appetizing!

Cooking time: 35-40 minutes. Yield: 2 jars of 150 ml.

Ingredients

  • liver (pork, beef or chicken) 250 grams
  • butter 70 grams
  • milk 30 ml
  • egg 1 piece
  • cognac 1 tbsp. the spoon
  • garlic 1 clove
  • spices: salt, pepper, nutmeg, Provence herbs (to taste)
  • bay leaf for decoration

Cooking

Large photos Small photos

    Wash the liver thoroughly. You don’t need to clean the films - this is also the beauty of the recipe, because you save quite a lot of time and effort! Just cut the liver into small pieces.

    Send the liver into a deep bowl from a blender or any other deep container. Add milk as well as cognac.

    Then beat in the egg.

    Add spices.

    Peel and chop the garlic clove and place it in the bowl with the liver.

    Now very carefully grind the ingredients with a blender. Get a liquid mass.

    Melt the butter.

    Add 30 grams of oil to the liver base.

    Now pour the liver mass into baking molds using a sieve. Thus, you can easily get rid of pieces, films and possible lumps that were not finished with a blender - the pate will turn out to be homogeneous.

    Place the molds with pate in a large container and fill it with boiling water so that it reaches the level of the middle of the molds.

    Send the pate to the oven and bake for 25 minutes at a temperature of 160 degrees. If you are making chicken liver pate, you can cut the cooking time down to 20 minutes. The pâté will set and puff up a little, but will remain soft when lightly pressed with your finger.

    Let the pâté cool to room temperature so that the swollen part slowly sinks, then pour it with the remaining butter - it will protect the pâté from winding.

    Decorate the pate with a bay leaf and refrigerate until completely cooled.
    Serve the pâté with toasted white bread or thin slices of rye. Store in refrigerator for 3-4 days.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A favorite delicacy of many - liver pate - is easy to cook at home, following numerous recipes. It is important to choose the right ingredients to keep them fresh. Only in this way the finished dish will acquire a rich taste, will not be bitter and is perfect for making sandwiches or light snacks.

How to cook liver pate at home

There are a lot of secrets of how to cook liver pate, they will be useful to every housewife. The main nuance will be the selection of ingredients - beef liver for the dish can be frozen or fresh. If it was previously frozen, then it is worth choosing an organ with a thin ice crust without sagging and orange spots. When buying a fresh offal, you should pay attention to the color - a high-quality liver of bright beetroot color, and if you pierce it with a knife, scarlet blood will go.

Beef liver should be chosen without large blood vessels, clots, green spots and a sour smell. All these conditions indicate a low quality of the product, which will adversely affect the taste of the dish. Many ingredients can be added to the liver: mushrooms, herbs, paprika, nuts, pistachios, olives, spices and seasonings. You can fantasize and add unusual ingredients to get a spicy minced meat that looks great in the photo.

Some secrets on how to make liver pate especially tasty and how to cook beef liver correctly and quickly:

  • before cooking, it is worth dousing the beef liver with boiling water and peeling off the film in one sharp movement, helping yourself with the tip of a knife and fingers;
  • if the liver is bitter, then you can soak it in cold milk, salt or soda water;
  • to add juiciness to the dish, you can add milk, cream, fat, cracklings or bacon to it;
  • to make the consistency more uniform, it is worth passing the ingredients through a meat grinder or blender not 1, but 2-3 times.

beef liver pate recipe

Any housewife can invent her own recipe for making beef liver pate, based on traditional manufacturing technology with the addition of new ingredients. You can cook a delicious dish using an oven, a slow cooker, roll it up in jars or eat it freshly prepared. For connoisseurs of a slender figure, there is an option for preparing a dietary dish, and for those who cannot eat fried and baked, there is a boiled option.

Pate baked

The classic pate baked in the oven is distinguished by a special tenderness and rich taste. The product prepared using the oven is perfect for creating sandwiches for breakfast or lunch. Thanks to light baking, the mass softens well and looks great in the photo, giving the sandwiches a particularly appetizing look. Learn how to prepare this dish.

Ingredients:

  • beef liver - half a kilo;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • lard - 50 g;
  • butter - ¼ pack;
  • egg - 2 pcs.

Cooking method:

  1. Rinse the liver, dry it, cut into pieces. Chop onions and carrots, boil hard-boiled eggs. Preheat oven.
  2. Put all the ingredients with bacon into the form, close the lid, bake in the oven for an hour at a temperature of 185 degrees.
  3. Add salt and pepper, butter, stir until smooth.
  4. Spread on sandwiches, serve with herbs.

Home

Homemade beef liver pate is considered especially appetizing and tasty, which is easy and quick to prepare in half an hour, and sometimes less. The secret of fine texture is double grinding with a blender or meat grinder. This results in a particularly gentle melting texture without grains and hard areas. By adding carrots, the pate acquires a pleasant color.

Ingredients:

  • liver - half a kilo;
  • lard - 100 g;
  • carrots - 1.5 pcs.;
  • onion - 1 pc.;
  • milk - 1.5 tablespoons.

Cooking method:

  1. Grind the onion with carrots, fry with bacon until half cooked.
  2. Add liver slices to the onion-carrot mixture, pepper, salt, fry until tender.
  3. Pass the mixture twice through a meat grinder with a frequent grate, or you can grind with a blender, add milk and butter, mix again.
  4. Cool, serve with bread.

In a slow cooker

An extremely juicy and tender liver pate in a slow cooker will turn out. In the closed bowl of the device, the by-product will be saturated with all the juices and aromas of spices. Cooking using a slow cooker is easier and faster than baking in the oven, which is why many housewives use the technique to create a simple snack when there is no free time. Garlic adds a special piquancy to the recipe.

Ingredients:

  • beef liver - half a kilo;
  • onions - 2 pcs.;
  • carrots - 2 pcs.;
  • garlic - 2 cloves;
  • butter - ½ pack.

Cooking method:

  1. Rinse the liver, clean from the film, soak for a couple of hours in milk. Cut into pieces, mix in a multicooker bowl with finely chopped onions and grated carrots. Squeeze the garlic there, salt and pepper to taste.
  2. Stir, close, set the extinguishing mode for an hour.
  3. Cool, beat in a blender with butter. If the pate is too thick, dilute with milk, cream or broth.
  4. Pour into mold, chill.

From boiled beef liver

In addition to spreading on sandwiches, boiled beef liver pate can be used as a filling for stuffed eggs. This dish is perfect for a festive table, it will look appetizing and elegant. The calorie content of the snack is low due to the preliminary boiling of the offal. By adding various spices to the pate, you can achieve an attractive taste and aroma.

Ingredients:

  • liver - 0.6 kg;
  • carrots - 3 pcs.;
  • onion - 1 head;
  • butter - a pack.

Cooking method:

  1. Rinse the liver, cut into layers. Pour cold water, soak for 13 minutes, changing the water a couple of times - this will save the product from bitterness.
  2. Boil the carrots, chop the onion, sauté with 50 g of butter in a frying pan until it turns golden.
  3. Rinse the liver, add to the pan to the boiled carrots without salt, so as not to get hard meat. Cook for 13 minutes with the removal of foam. Readiness to determine by piercing with a knife - if it is not blood that comes out, but a transparent juice, turn off the fire.
  4. Cool the liver and carrots right inside the broth, then sort out the pieces, removing the ducts and film.
  5. Put all the ingredients through a meat grinder twice, salt and pepper. Instead of a meat grinder, you can use a blender or food processor.

Diet pate

For those who follow the figure, a dietary pate made on a liver basis is suitable. Reduced calorie content is achieved due to the minimum amount of butter used, the lack of frying and baking. You can even prepare a dish without salt, using a mixture of spices and seasonings. You can serve the delicacy on its own or on bread made from whole grain flour.

Ingredients:

  • onions - 3 pcs.;
  • carrots - 1 pc.;
  • olive oil - 2 teaspoons;
  • butter - 10 g;
  • nutmeg - ½ tsp;
  • bay leaf - 3 pcs.;
  • dill - a bunch;
  • liver - 1 kg.

Cooking method:

  1. Peel the liver from the film, cut into pieces, cook until tender for 23 minutes in water with the addition of 1 onion and 1 bay leaf.
  2. Chop the rest of the onion, stew with a spoonful of olive oil and some broth from the boiled offal.
  3. Steam carrots, grind 2 bay leaves in a coffee grinder.
  4. Blend all ingredients, except oil, in a blender until smooth. Stir in olive oil and butter as you go. If you get a thick texture, dilute with broth.

For the winter

You can indulge in an original taste dish in the cold season. The liver pate is rolled into jars for the winter, so it is convenient to store and open it. The dish turns out moderately thick, so it can be smeared on bread, toast or consumed on its own with vegetables or a side dish. Before cooking, sterilization of cans and lids will be required, only in this way the seaming will stand all winter and will not deteriorate.

Ingredients:

  • liver - 1 kg;
  • butter - half a pack;
  • onions - 2 pcs.;
  • a mixture of black, allspice and nutmeg - 0.5 g;
  • ground cloves, cinnamon - on the tip of a knife.

Cooking method:

  1. Cut the liver into slices, soak for 2.5 hours in cold water, drain and dry.
  2. Fry the product in margarine or lard, add chopped onion rings there.
  3. After frying, scroll the composition through a meat grinder, mix with spices, scroll again, add butter, salt, turn for the third time for tenderness and complete uniformity of texture.
  4. Put in jars to a height of 3 cm below the rim, cover with lids, sterilize for 2 hours in boiling water.
  5. Roll up, cool, lay in storage.

With butter

A delicate texture, melting in the mouth, has a liver pate with butter. In this form, the offal can be consumed even by those who cannot stand its fried or baked appearance. By adding natural butter, the consistency is moderately elastic, great for sharing with toast. A sandwich composition with green onion feathers looks good in the photo.

Ingredients:

  • beef liver - 1 kg;
  • carrots - 2 pcs.;
  • onions - 2 pcs.;
  • butter - ¾ packs;
  • milk - ¾ cup;
  • vegetable oil - 2 tablespoons;
  • salt, pepper, green onions.

Cooking method:

  1. Rinse the liver, remove the film, cut into cubes. Finely grate the carrots, chop the onion. Fry these 3 components in oil for 5 minutes at high heat, pour milk, season with salt and pepper, simmer for 17 minutes under the lid.
  2. Cool, beat with a blender with 50 g of melted butter, beat again.
  3. Put in molds, melt the rest of the butter, pour over the pate, garnish with green onions.
  4. After cooling in the refrigerator for 3.5 hours, serve with croutons and pomegranate sauce.

Delicate liver pate - cooking secrets

It will be easy for any housewife to make a delicious tender beef liver pate if she applies the following tricks:

  • You can get a soft, crumbly pasty consistency of the dish after pre-rinsing the liver and soaking it in milk.
  • To obtain an exquisite taste, the vegetables included in the composition are best sautéed in olive or butter.
    • Discuss

    Homemade beef liver pate

Despite the difficult name, making beef liver pate is not difficult. In addition, there are several cooking options.

The recipe that is the basis of this dish.

Required products:

  • a small pack of butter;
  • about 600 grams of beef liver;
  • onions and carrots - 3 pieces each;
  • 200 grams of fat;
  • two cloves of garlic;
  • salt, pepper, bay leaf.

Cooking process:

  1. Prepare a medium sized saucepan. Place pre-cut foods in it: liver, onions and carrots. Also put a few bay leaves and pepper. Pour all this with cold water and cook for about one hour. And before removing from the stove, about 5 minutes - salt.
  2. When the required time has passed, drain the water, remove the boiled foods and grind them through a meat grinder along with lard and garlic.
  3. Add butter to the ingredients and refrigerate.

How to cook in a slow cooker

Liver pate from beef liver can also be prepared in a slow cooker.

Required products:

  • 200 grams of cream;
  • 500 grams of liver;
  • one bulb;
  • a small package of butter;
  • salt and black pepper.

Cooking process:

  1. In a multicooker cup, you need to put about half a package of oil, then diced onion and fry it for about 15 minutes without closing the lid. The general cooking mode should be “Baking”, and the time should be 40 minutes.
  2. While the onion is being prepared, we prepare the liver: we wash it, cut it and add it to the bowl. We cook everything together for another 15 minutes.
  3. Pour cream and spices here. Keep it still for 10 minutes.
  4. All that is left is to grind the products through a meat grinder or combine, mix with the oil that remains and put in the refrigerator.

With prunes

You can diversify the taste of this dish with the help of dried fruits, such as prunes.

Required products:

  • about 10 pieces of prunes;
  • half a kilogram of liver;
  • a few tablespoons of olive oil;
  • salt, a little butter and cream.

Cooking process:

  1. Wash the prunes well and let them dry.
  2. While it dries, take care of the liver. Wash it, remove all excess, cut into pieces and fry in olive oil for about five minutes. At this stage, you need to add a piece of butter with cream. To make the liver even softer, cover the pan with a lid and cook it over low heat for about 15 more minutes, remembering to add salt.
  3. Grind prunes and liver in a food processor, transfer to a container and put in the refrigerator to cool.

diet recipe

You can also make pate with a minimum amount of carbohydrates. An ideal option for those who are on a diet, but do not want to deny themselves delicious food.

Required Ingredients:

  • one carrot and two onions;
  • two small spoons of olive oil;
  • about a kilogram of beef liver;
  • a spoonful of butter;
  • pepper, salt, bay leaf and herbs as desired.

Cooking process:

  1. First, boil the liver, after cutting it into pieces. Cooking will take about 25 minutes, it should become soft. In the same water, put a bay leaf and one onion.
  2. While the liver is cooking, sauté the chopped onion in olive oil in a pan. You can add a little broth so that it does not fry, but it is stewed.
  3. Also boil carrots, in a saucepan or in a slow cooker.
  4. Now place all the ingredients in a blender and puree. Put butter and olive oil.
  5. If as a result the pate turns out to be too thick, then just pour a little broth into it, in which the liver was cooked.

With butter

Butter will give the pate a special delicate taste.

Required ingredients for cooking:

  • 100 grams of fat;
  • onion and carrot;
  • a pack of butter;
  • beef liver - about 800 grams;
  • spices of your choice, salt and black pepper are usually used.

Cooking process:

  1. In this recipe, it is advisable not to immediately go to cooking, but first fill the liver with water, add a little soda and leave it to soak for a couple of hours. This is done in order to remove a specific flavor.
  2. During this time, you need to prepare other products: cut the fat into pieces and fry it a little in a pan.
  3. Carrots are rubbed, onions are cut and all this is added to the fat. It takes about five minutes to prepare.
  4. Put the liver there and fry for another five minutes, so that it becomes lighter. We fall asleep spices, cover with a lid and simmer until everything is ready.
  5. Now you need to wait until the resulting roast has cooled down and grind it in a blender. Put the butter, mix and remove to cool.

In the form of a roll

An option when you need a beautiful and neat presentation. You can use any pate recipe, classic, with dried fruits or butter.

The main thing is that after all the ingredients are ground in a blender, you need to use cling film. Spread it on the surface, put the resulting mass on top in an even layer and roll into a sausage. Tie the edges, and put the pate in the refrigerator overnight. After 7-10 hours, it can be freed from cling film and cut into portions.

Pate with boiled beef liver

Different recipes have different cooking options. The liver can be fried or boiled, and this method ultimately makes the pate less high-calorie and more useful.

Required products:

  • half a kilogram of liver;
  • two carrots;
  • 150 grams of butter;
  • one bulb;
  • spices.

Cooking process:

  1. First, cut the liver into pieces and fill with water. Let her sit for a couple of hours. So the dish will turn out more tender, and will not be bitter.
  2. Put the carrots in the pan to boil, and after a while add the liver there. At this stage, nothing can be salted, otherwise the product will become solid.
  3. While these ingredients are boiling, prepare the onion: chop it and fry in a pan with a little oil.
  4. Now all products need to be passed through a blender to a puree state. This can also be done with a meat grinder, but then it is best to skip it twice, then the dish will turn out soft and airy. Now you can add oil, mix well, salt and pepper.
  5. Place in the refrigerator for a while to set.

With the addition of mushrooms

Mushrooms are a great protein addition to pâté. In addition, they will give the dish a new interesting taste.


Required products:

  • onions and carrots - one each;
  • a pack of butter - 100 grams;
  • half a kilogram of mushrooms;
  • 500 grams of beef liver;
  • herbs and spices to your liking;
  • two bay leaves.

Cooking process:

  1. Grind the liver and mushrooms, wash. We leave the liver in cold water, and at this time boil the mushrooms for about 20-30 minutes.
  2. Then we begin to fry, first the mushrooms, so that all the released liquid evaporates. Then add the liver, grated carrots and chopped onions there. Salt and pepper the mass. You can add greens.
  3. Bring all the products in the pan to readiness and mash through a meat grinder or food processor. Add butter, mix well and chill.

I really love liver pate and used to make it quite often - simply, quickly and tasty, and then I somehow forgot and abandoned this business, but recently I realized that I missed sandwiches with homemade pates and decided to cook it again. But not the way I usually did it - fry everything and chik-chik through a meat grinder. I decided to cook the pate in a double boiler. Everyone remembers that I now have a Philips steamer, which I use regularly and with pleasure, so I thought - why not try steaming pate. It worked out great!


- 400 g chicken liver
- 1 small onion
- 2 small carrots
- 100 ml cream 10%
- 1 tbsp. l. cognac
- 1 tsp herbes de provence mixes
- salt and black pepper

Cut the onion and carrot, fry in vegetable oil, stirring occasionally. At the end of frying, add a mixture of herbs and fry for a couple more minutes.

Rinse and clean the liver. Skip the liver and onions with carrots through a meat grinder. Add cream, cognac, salt and black pepper, mix well.

Put the mass in a suitable form, cover with a film or foil. Put in a double boiler (I cooked on the 2nd level, the form did not fit on the first level) and cook for 60-75 minutes. Refrigerate after cooking.

Oooo delicious!!

As for the cooking time, I first set the timer for 60 minutes. When the time was up, I took out the form with the pate, and it seemed to me that it was not ready yet - "broth" accumulated along the edges of the form, and it seemed to me that the liver was still damp. So I returned the mold to the steamer and cooked for another 20 minutes. If you put it not in ceramic forms, but, say, in silicone or in a rice bowl, then the cooking time can be reduced - ceramics need some time to warm up.

The finished pate can be cranked in a blender if you want a more uniform consistency.

The “broth” released during the cooking process can be drained, or you can not drain it, but simply mix the pate properly, then it will be more homogeneous, see which consistency you like best. I did not pour anything and mixed.

Herbs and spices can be added according to your taste. And the same can be done with beef liver, of course. Onions and carrots can not be fried, but I wanted to fry them so that there is more taste and aroma.

Worthy of repetition.

And I also time this pate to the current round in the community gotovim_vmeste2 . This week we are invited to cook savory dishes from children's books; I already signed my love for the works of Astrid Lindgren and prepared something, inspired by her books, for the previous creative round. This time I leafed through some children's books and again returned to Lindgren and her Emil from Lenneberg. Remember that chapter in which Emil fed the old men from the almshouse for Christmas dinner? The list of dishes he put on the table can be read like a song:

And the holiday began. Emil, Alfred and little Ida began to carry everything they could carry from the pantry. And I want to tell you what they put on the table.

Dish with fingers.
Dish with pork sausage.
Dish with pork jelly.
Dish with liver pate.
Dish with fried sausage.
Dish with meatballs.
Dish with veal meatballs.
Dish with smoked brisket.
Dish with cereal sausage.
Dish with potato sausage.
Dish with herring salad.
Dish with corned beef.
Dish with salted beef tongue.
A dish with a large Christmas ham.
Dish with a head of Christmas cheese.
Dish with white bread.
A dish with sweet bread on molasses.
A dish with rye bread.
Jug of juniper kvass.
Jug with milk.
A bowl of rice porridge.
Tray with cheese cakes.
Vase with prunes.
Dish with apple pie.
A bowl of whipped cream.
Vase with strawberry jam.
Vase with ginger pears.
Whole baked suckling pig decorated with icing sugar.

That, it seems, is all. I could forget three, well, maybe four, at most five dishes, but I listed everything else.

It is unlikely, of course, that they cooked liver pate in a double boiler in Katkhult ... but nevertheless :)

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