Liver pate, which is more tender? Liver pate “Tender” (step-by-step recipe with photos) Delicate liver pate recipe

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 tasty 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?

Beef liver is a versatile product from which it is possible to prepare many varied and nutritious dishes. It can be served as a separate dish or with side dishes. The recipe for liver pate from beef liver makes it possible to prepare an excellent snack from a nutrient-rich offal.

Homemade liver pate has a delicate texture, soft structure and unforgettable taste.

For preparation you will need:

400 g offal;
bulb;
carrot;
150 g butter;
sunflower oil for frying;
salt and spices.

Creation stages:

The liver is washed, dried, freed from films and ducts, cut into arbitrary pieces, which are sprinkled with a small amount of salt.
The onion is cut into small cubes, which are sautéed.
When the onion becomes translucent, add carrot shavings to the pan.
In another frying pan, fry the liver for 5 minutes and leave to infuse for 15 minutes under a closed lid.
The cooled offal and vegetables are brought together with salt and spices to a homogeneous consistency using a blender, after which they are whipped with softened butter.
The tender pate is transferred to a ceramic bowl and refrigerated.

Cooking in a slow cooker

Homemade pate can easily be prepared using a slow cooker if you first prepare:

800 g liver;
onion;
carrots,
300 ml milk;
2 times less butter;

To prepare liver pate:

The liver is washed, dried and cut into pieces of arbitrary size.
The vegetables are chopped and then fried in sunflower oil on the “Fry” mode until golden brown.
The prepared by-product is placed into the frying pan, after which everything is poured with milk.
The liver mass is prepared for 25 minutes in the “Baking” mode.
After the beep, the mixture is salted and seasoned.
When the liver and vegetables have cooled, it is pureed until smooth.
Softened butter is poured into the pate preparation, and the appetizer is pureed again, after which it is laid out in the prepared dish.

With the addition of mushrooms to the main recipe

Mushroom lovers will love the recipe, which will require:

800 g liver;
2 onions;
carrot,
½ kg of mushrooms;
200 ml cream;
250 g butter;
salt, spices and sunflower oil.

Cooking method:

The liver, washed and cleared of veins, is cut into pieces.
Onions and carrots are chopped and then fried with salt in a frying pan with 50 g of butter.
The liver is fried in another piece of butter with the same weight.
Mushroom slices are also fried in the oil left over from the offal.
Finally, combine all the ingredients in the food processor bowl, including the cream and remaining butter.
The products are whipped until smooth.

Tender liver pate with butter

To prepare the most delicate pate, just take:

½ kg of liver;
2 onions and carrots;
200 g butter;
sunflower oil for frying;
salt, spices and herbs.

Steps to create a snack:

Pieces are prepared from the liver, sprinkled with spices, salt and fried for about 10 minutes.
Frying is prepared from onions and carrots, which is then mixed with cooled liver and butter.
All ingredients are turned into a homogeneous paste using a blender.

How to cook with prunes

The sweetness of prunes emphasizes the taste of the liver and adds piquancy to the pate.

Ingredients:

½ kg of liver;
7 prunes;
a shot of cognac;
a shot of olive oil;
a little cream if desired;
20 g butter;
salt.

Main stages of preparation:

The prunes are washed and kept in cognac for half an hour.
The liver, cut into pieces, is fried in olive oil in combination with butter for about 5 minutes, after which it is simmered with the addition of cream under a closed lid for 10 minutes.
The finished liver is ground in a food processor, after which prunes extracted from cognac are added to the main product.
The pate is ground again and transferred to a container for storage.

With sun-dried tomatoes

It is impossible to buy pate with tomatoes in a supermarket, unless you order it in one of the restaurants in Sicily.

But you can enjoy this original snack at home by preparing:

460 g offal;
160 g sun-dried tomatoes;
the same amount of cream;
garlic clove;
onion;
spices and fresh basil.

The preparation is as follows:

The onion is chopped, and the washed liver is cut into pieces.
The onion-liver mixture is lightly fried in a frying pan. After which it is poured with cream and simmered under the lid for 10 minutes.
After cooling, the contents of the pan are placed in a food processor bowl, where basil, garlic, tomatoes and spices are sent.
The whipped pate is placed in a bowl and transferred to the cold.

Homemade boiled beef liver pate

Dietary boiled liver pate is prepared from:

1 kg of liver;
2 carrots;
3 onions;
shots of olive oil;
a piece of butter;
salt and spices.

Step-by-step cooking recipe:

The liver is cut into pieces, which are placed in a pan along with salt, bay leaf and filled with water.
After boiling, the offal is boiled for 10 minutes and removed from the stove.
Vegetables are chopped and fried in olive oil.
Fry and boiled liver are mixed in a bowl. butter and spices, after which everything is whipped with a blender.

Liver pate is not only tasty, but also a very healthy snack, especially if it is prepared at home.

Making homemade pate is not difficult, but you should consider some rules:

Choosing the main ingredient - liver for a future snack should be chosen fresh, not frozen.
Preparation of offal - to obtain a tender dish, it is necessary to remove the film and bile ducts.
Accompanying products - carrots, onions, mushrooms and spices are added to the beef to obtain a rich taste and soft texture.
Storage – to extend the shelf life of a perishable product, it should be placed in sterilized jars.

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

Peel the onions and cut into small cubes.
Peel the garlic and cut into small pieces.
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.
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.
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.
First, mix the mixture with a large spoon until smooth. And then beat again using a blender.
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.
Then we take a large baking sheet, pour some cold water into it and place our molds in it.
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.
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!

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