Liver pate recipe at home. Liver pate is a nutritious snack for a noisy feast. From goose liver

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 versions. Can you say - why cook at home, if you can buy ready-made in the store? Yes, but how can you compare a product stuffed with all sorts 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. We will tell you the most delicious recipes, cook, delight your household with goodies.

Fried beef liver pate

Products:

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 the onions and carrots, pepper and salt, ready-made beef liver, and butter in a blender, 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

Products:

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

Ingredients:

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.

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 tasty. You won’t surprise anyone with canning vegetables, but preparing pate for the winter is interesting.

Ingredients:

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

Cut the liver into 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

Products:

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

Products:

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

Ingredients:

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: recipe with photo step by step, simple and delicious.

Pate with boiled beef liver

We will need:

Butter - 100 g
Beef liver - 600 g
Salt 1 tbsp. a 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

Ingredients:

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.

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 holiday snacks, from stuffed eggs to 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 treat your loved ones to 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.

Many people think that there is simply no better snack than a liver pate. Delicate, airy and incredibly tasty pate, not everyone knows how to cook. We will tell you in our article how to remove the bitterness characteristic of pork liver, how not to overdry it in a pan and make the dish uniform in consistency and very tasty.

Secrets of cooking delicious pate

Many housewives deliberately bypass the pork liver, preferring beef or chicken offal to it. This is due to the specific taste and bitterness that can spoil the taste of the finished dish. The following recommendations will help you get rid of these troubles and cook a delicious and tender pork liver pate at home:

For pâté, only fresh pork liver is used, which has a moist, shiny surface without spots.
To get rid of the bitterness inherent in pork liver, you need to start boiling it in cold water, and not lower it into boiling water.
If you add a little sugar to the water during cooking, the liver will not boil soft and remain juicy.
So that the pate does not darken in the air and does not weather, it is poured with melted butter.

Classic liver pate with carrots

A delicious pork liver pate with fried vegetables and golden butter can be prepared according to the following recipe.

The cooking sequence will be as follows:

The liver (800 g) is washed under running water, dried with a towel and rubbed with salt to remove the film from the surface. Large veins and ducts are cut out.
The prepared liver is transferred to a saucepan and poured with cold water (1 l) with sugar (1.5 teaspoons). After boiling, it is necessary to remove the foam, add bay leaf and continue to cook the offal over low heat for another 25 minutes. Remove the cooked liver from the water, dry and cut into large pieces.
In a pan with vegetable oil (2 tablespoons), slices of garlic crushed with the flat side of a knife (3 pcs.) Are fried. After 2 minutes, the garlic can be removed, and the onion cut into 4 parts (2 pcs.) And coarsely grated carrots can be put into the fragrant oil. Then the liver is sent to the pan and fried for 2 minutes.
To give a nutty flavor and get the aroma of cognac, the liver in a pan must be flambéed. To do this, pour 2 tablespoons of cognac into the pan and set it on fire. After a minute, all alcohol burns out.
The fried liver, along with vegetables, is passed through a meat grinder with a fine grate. After that, the minced meat is crushed again with an immersion blender.
Soft butter (200 g) is beaten with a mixer until fluffy, and then, literally adding a tablespoon, the liver pate is added to the butter, mixing thoroughly. Add a pinch of salt and some black pepper.
The finished pork liver pate with carrots and onions is laid out in a glass or ceramic form and poured with melted butter (50 ml). Within two hours, the pate should cool in the refrigerator, after which it can be served at the table.

Pork liver pate with lard

Often, when preparing a pate, lard is added to the liver, due to which the appetizer becomes softer and easily spread on bread. The result is a very tasty pork liver pate.

The recipe for its preparation is as follows:

Sliced liver (1 kg) is soaked for half an hour in milk.
At this time, sliced \u200b\u200blard without a skin (200 g) and garlic (3 cloves) are fried in a deep frying pan. Then add a tablespoon of vegetable oil, chopped large onions (2 pcs.) And the same amount of carrots.
When the onion becomes transparent, the liver is laid out in the pan, salt and pepper are added.
The liver is stewed under a closed lid for about half an hour. After that, it must be removed from the pan, cooled, twisted through a meat grinder and additionally chopped with a blender.
Lastly, the pate is mixed with butter (170 g). The finished snack is poured with melted butter (30 g) and sent to the refrigerator for 1 hour.

Pork liver pate with cream

According to this recipe, the pate turns out to be more like a thick sauce, in which it is convenient to dip croutons or crackers. However, in the refrigerator, the snack becomes thicker and easily spreads on bread.

A delicious pork liver pate with a rich creamy taste is prepared as follows:

Carrots and onions are cut into arbitrary pieces and stewed under the lid in butter (70 g) until soft.
After 5 minutes, chopped pork liver (500 g) is added to the vegetables in the pan.
It is brought to half-ready for 10 minutes, then nutmeg (¼ teaspoon) and salt to taste are added.
Under the lid, the liver is stewed for another 20 minutes, after which it is transferred to a plate, cooled and twisted in a meat grinder.
In a frying pan with oil, where the liver and vegetables were fried, pour 80 ml of cream with a fat content of 10-20%, add turmeric and paprika (¼ teaspoon). The creamy mass must be warmed up well, then cooled and added to the twisted offal.
Grind the pate again with an immersion blender and you can serve it to the table.

Recipe for pâté baked in the oven

This dish can also be called the most useful, since the liver is not fried for it, but baked in the oven along with vegetables and butter.

To prepare snacks from pork offal, you need to grind all the ingredients (pork liver - 0.5 kg, onion and garlic clove) in a meat grinder. Add 50 ml of milk, salt and pepper to taste in the prepared minced meat. Next, pour in the melted butter and grind the minced meat again with a submersible blender.

After that, the pate is laid out in a small greased baking dish. From above it is tightened with foil. After that, the form is placed in a larger baking sheet, into which water is poured to the middle. Pork liver pate in the oven is baked at 160 degrees for 60 minutes. The appetizer is served chilled.

Liver pate from pork liver: a recipe in a slow cooker

Cooking pate in a slow cooker is even easier and faster than in any other way. The liver, washed and cut into pieces, is simply laid out in the multicooker bowl along with chopped onions, carrots and a clove of garlic. From above, the ingredients are poured with milk (180 ml). After that, the multicooker lid closes and the "Baking" mode is set. Cooking time is 35 minutes.

Salt and pepper are added to the stewed vegetables with liver to taste. After that, they are crushed with a submersible blender with a tablespoon of butter. It turns out a very tasty and low-fat liver pate from pork liver. The recipe for its preparation is very simple and accessible to everyone. For a beautiful appetizer serving, after grinding, the pate is transferred to a ceramic or glass jar and sprinkled with fresh green onions.

Pork liver pate in winter

Home-cooked pate can not only be served immediately, but can also be preserved for the winter. To prepare such an appetizer, sliced pork liver (1 kg) is fried on both sides in butter (100 g), then the onion is sautéed and the ingredients are minced in a meat grinder at least twice. Salt, pepper, nutmeg are added to the prepared minced meat. After that, the mass is heated over low heat.

Ready liver pate from pork liver is laid out in prepared glass jars. The recipe for an appetizer for the winter involves its obligatory sterilization in a pot of hot water for 2 hours. So that during the heat treatment the juice does not flow out of the pate, the minced meat should be placed in jars, not reaching the edge of 3 cm.

Pork liver pate cooked in a bag

To prepare this pate, all the ingredients (0.5 kg each of liver, bacon and onions) are freshly ground with an immersion blender to a homogeneous consistency. In the process of whipping, raw eggs (5 pcs.), Semolina (10 tablespoons), salt and pepper are added to them. Prepared minced meat should stand on the table for 15 minutes.

After the specified time, the minced meat is transferred to a baking bag, carefully tied up and lowered into a pot of cold water. Cook the pate for 2 hours over low heat. It is advisable to ensure that the bag does not touch the walls of the pan. The cooled pate is cut into slices and served at the table.

The liver and a variety of dishes from this product are extremely important for human health. Many delicious delicacies are prepared from it, but the most popular of them is, of course, pate. It can be prepared absolutely from any kind of this offal. Following the recipe, you can get an original snack for the festive table or everyday snack.

This product is not only very dietary, but also extremely useful. The liver contains many important vitamins that take care of the coordinated work of all body systems, namely:

vitamin D prevents diabetes, various heart and bone diseases;
vitamin A takes care of vision, qualitatively improves skin condition;
calcium - excellently strengthens bones;
vitamin K regulates the health of the vascular system;
B vitamins perfectly normalize the work of the gastrointestinal tract, take care of the functioning of the nervous and cardiac systems.

Also, the liver is extremely important for children's health and can be introduced into complementary foods as early as 6 months.

How to choose the right liver:

beef

Before buying, it is worth considering the criteria for choosing a fresh liver in order to accurately acquire a high-quality and healthy product.

Thus, when choosing a product, you need to pay attention to:

the liver has the color of ripe cherries;
too dark color of the liver may indicate a disease of the organ;
the weight of the product of this variety should reach 5 kilograms;
bile ducts look like holes;
the presence of a white film that is well separated;
gray plaque indicates stale liver.

pork

When choosing this type of liver, you should focus on the following signs:

the weight of a healthy liver should vary in the region of 2 kilograms;
an extremely small liver may indicate a disease of the organ;
the product should be moist and shiny;
a healthy offal has a red-brown color;
light liver may be stale;
when cut, the blood should be scarlet in color.

chicken

Poultry liver, in particular chicken, should be chosen according to the following criteria:

brown color with a predominance of burgundy;
a yellowish color of the product indicates a bird disease;
no green spots.

How to prepare the liver for cooking:

beef

Before cooking, the liver should be prepared in order to eliminate not only films, but also bitterness.

In particular, beef liver needs:

Rinse;
clear of ducts and white film;
beat off a little for softness;
soak in milk or whey for 4-5 hours - this will remove excess bitterness;
milk during soaking can be replaced with lemon juice with water;
pickling in sour cream will help get rid of bitterness.

pork

The liver of this variety is extremely similar to beef - both in structure and in the presence of a distinct bitterness.

To process it before cooking it is worth:

clean from the film, veins and ducts;
soak in milk, whey, saline or lemon solution;
beat off with a hammer through a film or foil;
rub with garlic and salt for softness.

chicken

But the liver of a bird does not require special preparation for cooking.

Worth only:

wash the liver;
eliminate yellow and greenish spots, if any;
rub with salt and leave for a couple of hours.

12 beef liver pate recipes step by step recipes with photos

There are many original recipes for successful and tasty pies from this type of liver. The most delicious and simple you can find in this selection of TOP-12.

hearty pate
For such a cream pate, it is worth preparing half a kilogram of liver, as well as:

75 milliliters of cream;
170 grams of pork belly;
two eggs;
one carrot;
various seasonings;
one onion.

Cooking:

Saute the prepared liver in butter along with chopped onions and grated carrots.
Blend all the ingredients for the pate in a blender.
Lay out the pate mass form, ideally - silicone.
Bake at 220 degrees for at least 45 minutes.
Allow snack to cool completely.

Delicate Italian pate
To create such a delicious snack, you will need a liver - only half a kilogram, as well as additional components:

Cream - 160 ml.
fresh basil
Spices
Garlic - 2 cloves
Dried tomatoes - jar
Onion - 1 pc.

Cooking:

First, it is worth chopping the onion into a small cube. Cut the soaked and prepared liver into pieces. Fry the ingredients and pour in the cream. Simmer for about 10 minutes, and then beat the chilled liver with onions with other ingredients. Cool the dish and - you can serve!

Pate with champignons
The preparation of such a pate should begin with the preparation of products.

It is worth preparing 420 grams of liver, as well as:

200 grams of champignons;
one beef tongue;
bunch of parsley;
carrot;
butter;
spices;
bulb;
50 milliliters of cream.

Creating a dish should start with cooking the tongue. This process can take anywhere from 40 minutes to an hour. Then, from the finished and chilled tongue, it is worth removing the skin and peeling. In the meantime, you need to sauté the chopped onion, liver pieces and grated carrots. Pour the cream over the dish and simmer for 15 minutes. Beat all prepared ingredients until smooth and place in a mold. Bake no more than 20 minutes.

Pate "Road"
This "field" pate is not only very satisfying, but also delicious.

To prepare it, you need to prepare:

breadcrumbs;
kilogram of liver;
six eggs;
200 grams of fat;
Bay leaf;
half a kilogram of flour;
bulb;
margarine;
white loaf;
500 grams of chicken;
salt;
butter - 100 g;
black pepper.

Cooking:

Finely chop the onion and fry together with the chicken in butter and lard.
Fry the prepared liver and scroll through a meat grinder along with a long loaf soaked in milk and chicken. Mix this mass with two eggs and spices.
Combine the remaining eggs with flour and knead a tight lump. Roll out two layers.
Put the sheet of dough in a mold, well greased with margarine. Pour the pate on top and lay out the second layer of dough. Pinch the edges.
Bake snack for 40 minutes.

Simple liver pate
To prepare such an appetizer, you will need a minimum of ingredients. Only half a kilogram of liver, onion, carrots and two types of oil - vegetable (2 tablespoons) and butter - 50 grams.

Cooking:

Fry the prepared liver in vegetable oil.
Saute carrots and onions separately.
Whisk all ingredients and season to taste.

Diet pate
The light version of the pâté is easy to prepare and very simple.

In addition to a kilogram of liver, you will need:

3 onions;
nutmeg;
a bunch of dill;
10 milliliters of olive oil;
10 grams of butter;
one carrot.

First, it is worth frying the vegetables and the liver in butter. Then, season the components with spices and oil and beat. Serve the finished pâté with fresh dill.

french pate
Spicy pâté from the homeland of croissants consists of:

Butter 300 g
Nutmeg
Liver - 1.5 kg
Vegetable oil - 100 ml.
Marjoram
Onion - 200 g
Cognac - 200 ml.
Carrots - 200 g
Pepper
Cream - 200 ml.
Garlic - 100 g
Salt

Cooking:

Chop the liver and fry.
Saute carrots and onions separately. Pour cognac into vegetables, and after five minutes - cream. Season the roast.
Combine the liver with vegetables and cook until the main component is soft.
Beat the mass with garlic cloves and butter.
Bake the pate for half an hour at 175 degrees. Serve chilled.

Pate with greens
A light and tasty dish consists of the following components:

400 grams of liver;
80 grams of chicken fat;
10 grams of onion;
salt;
1/2 cup broth;
2 boiled eggs;
40 grams of greens;
80 grams of carrots.

Preparation of pate begins with frying the liver and vegetables in chicken fat. Then, the prepared components should be whipped together with the broth and herbs. Add chopped eggs and serve.

traditional pate
A step-by-step video will help you prepare such a classic and tasty pate from the manual “On tasty and healthy food”:

Polish pate
To create such an appetizer you will need:

black pepper;
three bulbs;
two bay leaves;
half a kilogram of pork belly;
70 grams of liver;
five peas of allspice;
salt;
350 grams of carrots.

Cooking:

Boil all the ingredients until cooked along with spices. Cool, twist through a meat grinder and combine with chopped fried onions. Serve the dish chilled.

Gehakte leber
Delicate pate originally from Germany is easy to prepare from the following ingredients:

Eggs - 2 pcs.
Spices
Beef liver - 250 g
Bun - 1 piece
Green onion - 30 g
Goose fat - 2.5 tbsp. l.
Bulb

Cooking:

This pate recipe does not differ from others in the way of preparation. It is worth frying all the ingredients in goose fat, and soaking the bun in milk. Blend the prepared ingredients in a blender and season to taste.

Pate in a slow cooker

The following video will help you prepare such an appetizer in a slow cooker:

12 recipes for pork liver pate, step by step recipes with photos

Delicious and fragrant TOP-12 pates for a delicious feast!

Classic variant

To prepare such a pate, you need to prepare:

carrot;
1 egg;
400 grams of liver;
seasonings;
150 grams of pork;
flour - 1 tbsp;
two bulbs;
170 grams of bacon;
100 milliliters of cream.

Cooking:

Boil the components until fully cooked, and then scroll through a meat grinder. Fry the onion along with the bacon. Grind the ingredients and combine with cream, egg, seasonings, onion and flour. Then, place the dish in a mold and bake for about an hour.

simple recipe

A very easy pate recipe consists of the following components:

540 grams of liver;
170 milliliters of cream;
carrot;
3 garlic cloves;
spices;
bulb.

Cooking pate begins with grinding all the ingredients. Then, it is worth sautéing them in a saucepan - about seven minutes. Then, it is necessary to pour in the cream and simmer the dish until cooked. Next, the dish should be crushed and cooled.

Pate with heart
Unusual and hearty heart pate contains:

two eggs;
420 grams of liver;
seasonings;
carrot;
pork heart;
bulb.

Cooking:
First, boil the offal and chop the vegetables. Combine the components and twist in a meat grinder. Bring to taste and transfer to a mold. Bake the pâté for 25 minutes.

Pate for the winter
A delicious and mouth-watering pâté for the winter can be easily prepared with a tutorial video:

Pate with porcini mushrooms

A delicate delicacy is easy to prepare if you stock up on ingredients such as:

Liver - 300 g
Egg - 1 pc.
White mushrooms - 100 g
Milk - 30 ml.
Garlic - 1 prong
Spices
Bulb

Cooking:

First, boil the liver. Saute onions and mushrooms in oil.
Combine the ingredients and beat in a blender.
Boil the finished pate in a saucepan for about 15 minutes and season to taste.

Path de Campagne
A delicious French delicacy consists of the following ingredients:

Salt
Bacon - 250 g
White wine - 50 ml.
Pork belly - 250 g
Fresh thyme - 5 branches
Pork neck - 250 g
Pepper
Pork liver - 300 g
Pistachios - 20 g
Juniper berries - 4 pcs.
Cognac - 50 ml.
Egg - 2 pcs.

Cooking:

Kill all meat components and offal in a blender. Connect with other components.
Transfer the mass to a baking dish. Bake for an hour at 180 degrees and cool.

Pate in autoclave
A step-by-step and detailed recipe for a pate in an autoclave can be viewed in the following video:

Fragrant French pate

To prepare such a snack you will need:

lemon juice
Pork liver - 200 g
parsley root
Salt
Butter - 150 g
Pepper
Cognac 1 tsp
Nutmeg
Bulb
Sugar
Fat - 50 g

The preparation of the dish is no different from others - you just need to boil the ingredients and smash with a blender. Then combine with spices and oil.

Rustic Easter pate

For such a hearty and interesting treat you will need:

Onion - 2 pcs.
Pork - 500 g
Salt
Liver - 300 g
Vodka - 2 tbsp. l.
Salo melted - 2 tbsp. l.
Garlic - 1 pc.
Spices

Cooking pate begins with grinding products in a meat grinder. Next, it is worth combining minced liver and meat with onion and garlic fried in lard. Season, add vodka and bake for about an hour at 220 degrees.

Pate in the form of a roll for the holidays

You can easily prepare and decorate such a dish with the help of step-by-step video instructions:

Light baked pate

This dish is extremely easy to prepare in a minimum of time. It is worth preparing:

Onion - 250 g
Liver - 480 g
Broth - 150 g
Salo - 100 g
Carrots - 250 g

Then, you just need to grind all the ingredients and transfer to a baking dish. An hour later, the fragrant dish is ready!

Pate in a slow cooker

Tasty, easy and simple to cook pate with a slow cooker from pork liver will help such a video review:

6 chicken liver pate recipes step by step recipes with photos

Easy and very tasty recipes - top 6 poultry liver pates!

Classic recipe

This version of the dish can easily become the basis for subsequent experiments.

For such a pate you need:

One carrot;
Butter
Spices
500 grams of liver;
Bulb;

It is worth frying the liver and vegetables. Then grind until smooth. Cook in a water bath for 20 minutes, and then cool.

Pate in German

For a hearty pate originally from Germany, you will need:

Pork - 500 g
Spices
Chicken liver - 500 g
Oregano - 1 tbsp. l.
Onion - 1 pc.

Cooking:

All components should be crushed and mixed well.
Boil the mass on the water mass for an hour, cool well and serve.

Pate with brandy

An exquisite European dish consists of the following components:

Garlic - 1 clove
Cumin - 2 stalks
Chicken liver - 500 g
Brandy - 1 tbsp.
Butter - 125 g

Cooking:

Grind all ingredients in a blender. Bake for 50 minutes.

Pate with Armagnac

An exquisite festive dish consists of:

dried cranberries
450 g liver
Armagnac
50 milliliters of cream
black pepper
200 grams of butter
salt

Cooking:

Fry the liver in butter with cream and spices.
Beat, add the remaining oil and armagnac.
Cool and serve with dried cranberries.

Delicate pate

For a creamy and light treat you need:

Onion - 3 pcs.
Black pepper
Liver - 1 kg
Salt
Cream - 400 ml.
Nutmeg
Vegetable oil - 3 tbsp.
Butter - 100 g

Cooking:

Fry the liver in butter. Combine with cream and boil with spices.
Whisk together with butter and onion.
Pour into a mold and bake for about 20 minutes.

chicken parfait

Delicate pate-parfait can be prepared very easily and simply by following the video instructions:

5 recipes for liver pate from assorted liver beef pork chicken. Step by step recipes with photos

Delicious assorted pâtés are not only rich in taste, but also extremely satisfying. Top 5 recipes will help you cook this dish quickly and very tasty.

Classic Assorted

Delicious and hearty pate consists of:

Pork liver - 400 g
Carrots - 4 pcs.
dried basil
Onion - 4 pcs.
Salt
Butter - 100 g
Beef liver - 350 g
Black pepper
Chicken liver - 800 g

First, it is worth boiling offal. Sauté the onion in butter. Combine the ingredients and then chop. Bring to taste and refrigerate.

Delicate baked pate

Ingredients for a delicious assorted pâté include:

Pork liver - 250 g
Rosemary - 2 sprigs
Bacon - 200 g;
Chicken liver - 300 g
Salt
Eggs - 3 pcs.
Beef liver - 300 g
Brandy - 2 tbsp. l.
Onion - 3 pcs.
Thyme
Black pepper

Cooking:

Blend all ingredients in a blender. Bring to taste and place in a baking dish. Set the temperature to 200 degrees. Cook the pate for about an hour.

Delicate pate with oyster mushrooms

For this appetizer you will need:

Onion - 1 pc.
Cognac - 50 g
Chicken liver - 400 g
Butter - 100 g
Pork liver - 300 g
Fresh thyme - 2 stalks
Cream - 150 ml.
Oyster mushrooms - 300 g
Beef liver - 200 g

Cooking:

Fry oyster mushrooms in butter with onion and thyme. Boil the liver.
Beat the ingredients with cream and cognac. Serve chilled.

Pate with figs

For an unusual pate you need to stock up:

Chicken liver - 100 g
Cognac - 100 ml.
Onion - 3 pcs.
Dried fruits - 150 g
Beef liver - 100 g
Carrots - 300 g
Salt
Rosemary - 1 tbsp
Pork liver - 100 g
Pepper
Cream - 200 ml.

Cooking:

First, it is worth boiling all types of liver. Sauté onions in cream along with dried fruits.
Combine ingredients and season. Break into a pate and serve cold.

Assorted pate with apple

Delicious gourmet salad consists of:

Pork liver - 200 g
Black pepper
Chicken liver - 500 g
Apple - 1 pc.
White onion - 2 pcs.
Beef liver - 150 g
Butter - 50 g
Salt
Cream - 200 ml.
Carrots - 2 pcs.

Cooking:

Blend all ingredients into a homogeneous mass in a blender. Season and place in a mold. Bake the pate for about an hour.

Liver pate in a slow cooker

Cooking pate from any kind of liver in a slow cooker will become easy and simple with an accessible video recipe:

Liver pate in the oven

An unusual and delicious recipe for baked pate pate to your table!

Ingredients:

400 grams of beef liver;
salt;
two pears;
bulb;
50 milliliters of water;
carrot;
50 grams of butter;
black pepper;
50 milliliters of vegetable oil.

Cooking:

Chop the liver and onion, and then fry.
Boil carrots and then sauté in butter.
Grind all components, except for the pear, in a blender.
Put the appetizer in a mold, on top - pear slices.
Bake the dish at 220 degrees - no more than 20 minutes.

Classic liver pate

Pate liver competition winner

This pate has made a real breakthrough in cooking! Beautiful, appetizing, graceful... Convince yourself of the simplicity and uniqueness of this dish along with a step-by-step recipe:

Chef's Secrets: How to Make a Delicious Liver Pate

It is easy to prepare a delicious pate from any kind of liver with the help of basic principles and some little tricks. This video will tell you in detail about all the intricacies of making pate:

Fragrant and very refined appetizer - pate ... Now absolutely everyone can cook it, because there are a lot of recipes and they are all original and quite simple. Just a little effort and time and - the original homemade appetizer in the form of a pate will decorate your canapes or toasts.

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 pies 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 so that it is convenient to smear it 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. a spoon
garlic 1 clove
spices: salt, pepper, nutmeg, Provence herbs (to taste)
bay leaf for decoration

Cooking

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.