Pate from pork liver- a dish for all occasions. It can be prepared as in classic version, and with the addition of other ingredients that will give the pate a special taste.
Classic pork liver pate
After this recipe, you will no longer go to the store to buy pate.
To prepare you will need:
- package of butter – 200 grams;
- two onions;
- two cloves of garlic;
- 800 grams of pork liver;
- salt pepper, Bay leaf.
Cooking process:
- Peel the pork liver, rinse well, rub with salt, put in a saucepan and pour cold water. Wait until the water boils and add the bay leaf. Then cook for about 25 minutes.
- While the liver is cooking, chop the onion and fry in a frying pan. Now add the liver there and fry for another five minutes.
- Grind the ingredients through a meat grinder or food processor to make a puree.
- And now - main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your taste. Place the pate in the pan and pour over the top again a small amount warm butter. Place in the refrigerator to harden.
How to cook in a slow cooker
A multicooker is a universal cooking device. It is also suitable for creating a delicious pate.
Required Products:
- 50 grams of butter;
- one piece each of carrots and onions;
- one bay leaf and one clove of garlic;
- about 400 grams of pork liver;
- salt pepper.
Cooking process:
- We prepare all the products for the multicooker: wash the liver, then cut it into pieces. Chop the carrots into strips and the onions into small squares. We do the same with butter.
- Place the products into the multicooker bowl. Add spices, bay leaf and mix well.
- Set the “Baking” mode for 40 minutes and wait.
- All that remains is to wait until the allotted time has passed and grind the boiled vegetables in a blender.
Calories: Not specified
Cooking time: Not indicated
Adding lard to liver paste quite justified. Firstly, the pate becomes much juicier and tastier. Secondly, there is no need to add butter. Melted lard, when cooled, binds all components well, the pate mass turns out dense, but soft, plastic and holds its shape well. This is very convenient, especially if you are going to serve liver pate to festive table or how buffet appetizer. Even after a few hours, the pate will not spread; it will remain as dense as just from the refrigerator. Well taste qualities liver pate improves with the addition of lard - fat softens the harsh taste fried liver, the characteristic bitterness is not felt at all. The recipe for liver pate with lard is quite simple, so it can be easily prepared at home. You can use pork or beef liver. Although from chicken liver it turns out great.
Ingredients:
- pork or beef liver – 500-600 g;
- fresh lard– 100 gr;
- carrots – 1 large;
- onion– 2 large onions;
- salt - to taste;
- ground black or white pepper - to taste;
- nutmeg ground – 2-3 pinches.
Recipe with photos step by step:
It is better to take fresh lard, not salted and not frozen. Remove the skin and cut the lard into small pieces or thin slices. Pour onto dry hot frying pan and render the fat over low heat. The pan should not be overheated, otherwise the rendered fat will have a rancid taste.
When there is enough fat, move the cracklings to the side and add onions, cut into half rings or small cubes, into the pan. Fry until soft, without browning.
Cut the carrots into strips, add to the onion and continue to fry the vegetables until the carrots become soft.
Cut off the ducts and films from the liver, wash the liver. Leave the vegetables on low heat until they become completely soft, at this time cut the liver into medium-sized pieces. Add to vegetables. Stir immediately and turn up the heat.
Fry the liver with vegetables for about five minutes over high heat until the color changes from reddish to dark. Cover with a lid, reduce heat and simmer the liver for 10-15 minutes until full readiness. Pieces of well-fried liver when cut will have an even grayish-brown color, the juice will flow out transparent.
Transfer the liver along with pieces of vegetables and cracklings into a meat grinder, mince twice. You can immediately grind it with a blender, but in this case, the pate mass may contain small pieces, the pate will not turn out completely homogeneous.
Grind minced liver using an immersion blender until smooth, homogeneous consistency. If the mass turns out to be very steep and dense, you can pour in a couple of tablespoons of cream or milk. Season the finished pate with salt to taste, black or white pepper, and nutmeg. Transfer to a container or jar and refrigerate for several hours.
Liver pate with lard, onions and carrots can be served as cold snack or use for stuffing eggs, cooking
Many of us do not like chicken liver because of its specific bitter taste and dryish flesh. I offer an excellent culinary idea: use a trick and turn the liver into the most delicate pate.
To give good taste and a juicy structure, we will stew the liver in milk, and then mix the crushed liver mass with fried vegetables (onions and carrots) and lard.Cooking takes little time, but it turns out satisfying, tasty and healthy. This pate can be given to a child with confidence, because it contains no harmful flavoring additives and preservatives. The only recommendation: if your children preschool age, while preparing the liver pate, halve the amount hot pepper and lard, since children are contraindicated from eating too fatty and spicy foods.
Chicken liver pate with lard and carrots can be used to make sandwiches, lavash rolls, and snack cakes. Chicken pate- great filling for thin pancakes, pies and shortcrust pastry baskets.
Recipe Information
Cooking method: frying, stewing, chopping.
Total cooking time: 1 hour
Number of servings: 8.
Ingredients:
- chicken liver – 800 g
- pork lard – 450 g
- onion – 400 g
- carrots – 400 g
- milk – 200 ml
- black pepper - to taste
- salt - to taste
- pomegranate seeds - for decoration (optional).
Preparation
Peel the onion and cut into large pieces.
Cut the lard.
Place onions, lard and carrots in a frying pan, add 2 tablespoons of vegetable oil. oil and fry until golden brown.
Clean the liver from fibers and bile ducts.
Add to fried lard with vegetables.
Fry for 5-6 minutes.
Allow the liver and vegetables to cool.
Can be submitted as independent dish to the potatoes.
For the pate, grind everything through a meat grinder.
Place in a frying pan, add milk and simmer for 7 minutes.
Blend the heated mass with a blender.
Add a glass of water, salt and pepper to taste and simmer, stirring, until the liquid evaporates.
Note to the owner:
- In a similar way you can prepare delicious pate from turkey or goose liver.
- To prepare the pate, you can use salted or smoked lard, but you need to add less salt to the pate. Thanks to smoked lard, the pate will acquire a special aroma.
Among meat products, liver is perhaps the healthiest and has the brightest taste. This product is also incredibly versatile! It is fried, stewed, liver cutlets, chops are prepared, and the most important thing is that absolutely every dish prepared from this product turns out incredibly tasty.
And today we will prepare another one liver dish - pate. I think that every housewife has tried store-bought liver pate at least once in her life, so I hasten to convince you that it has nothing in common with pate prepared in a cozy home kitchen with all the love that every housewife puts into her dishes!
It turns out tender, soft, with subtle aroma and bright taste. This dish - great option for breakfast in the form of a sandwich, and an equally excellent option decent snack on the festive table.
In addition to its amazing taste, the pate also has a huge variety of useful substances, vitamins, minerals, micro and macroelements that the human body needs for normal functioning. The most valuable property liver - it increases hemoglobin! I think that all members of your family will enjoy this dish. Let's consider liver pate recipe in detail.
To prepare the liver pate we need 60 minutes. We will get 12 servings.
Ingredients:
- Liver – 500 grams
- Fresh lard – 300 grams
- Carrots – 1 piece
- Onion -1 piece
- Salt - to taste
- Pepper - to taste
Liver pate with lard - recipe
Before preparing our dish, we should rinse the liver thoroughly. We should also take into account that we will be frying all the ingredients, so we will need a frying pan with high sides and a thick bottom. Cut off the thick skin of the lard and cut it into slices 1-1.5 centimeters wide.
Fry the lard over medium heat until transparent on both sides. Peel the onion and cut it into strips 1-1.5 centimeters wide.
Fry together with lard. We peel the carrots and cut them into cubes.
Fry with the rest of the ingredients. Cut the liver into large pieces and fry with lard, onions and carrots.
When all the ingredients are evenly fried on all sides, fill them with water to the middle of the pan and leave to simmer over low heat for 20 minutes. Add salt and pepper to taste.
When all the ingredients have been stewed, we alternately grind the liver, onions, carrots and lard in a meat grinder in random order. Then thoroughly mix all the ingredients together and evaluate the consistency of the pate; if it is dry, then add a little broth in which the vegetables and liver were stewed. This way we can adjust the density as desired.
Many people believe that best snack You just can't find anything better than liver pate. Not everyone knows how to cook tender, airy and incredibly tasty pate. We will tell you in our article how to remove the bitterness characteristic of pork liver, how not to dry it out in a frying pan and make the dish uniform in consistency and very tasty.
Secrets of making delicious pate
Many housewives deliberately avoid pork liver, preferring beef or chicken by-product. This is due to the specific taste and bitterness that can spoil the taste. ready-made dish. The following recommendations will help you get rid of these troubles and prepare a delicious and tender liver pate from pork liver at home:
- For the pate, only fresh pork liver is used, which has a moist, shiny surface without blemishes.
- To get rid of the bitterness inherent in pork liver, you need to start cooking it in cold water rather than putting it in boiling water.
- If you add a little sugar to the water during cooking, the liver will not boil over and will remain juicy.
- To prevent the pate from darkening in the air and becoming weathered, 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 subsequently remove the film from the surface. Large veins and ducts are cut out.
- The prepared liver is transferred to a saucepan and filled with cold water (1 liter) with sugar (1.5 teaspoons). After boiling, you need to remove the foam, add bay leaf and continue to cook the offal over low heat for another 25 minutes. Ready liver remove from water, dry and cut into large pieces.
- In a frying pan with vegetable oil (2 tablespoons), cloves of garlic crushed with the flat side of a knife (3 pieces) are fried. After 2 minutes, the garlic can be removed, and aroma oil put onion cut into 4 parts (2 pieces) and coarsely grated carrots. Then the liver is sent to the frying pan and fried for 2 minutes.
- To add a nutty flavor and obtain the aroma of cognac, the liver should be flambéed in a frying pan. To do this, pour 2 tablespoons of cognac into a frying pan and set it on fire. After a minute, all the alcohol burns out.
- The fried liver along with vegetables is passed through a meat grinder with a fine grid. After this, the resulting minced meat is crushed again with a submersible blender.
- Beat soft butter (200 g) with a mixer until fluffy, and then, adding literally a tablespoon at a time, add the liver pate into the butter, mixing thoroughly. Add a pinch of salt and a little black pepper.
- The finished pork liver pate with carrots and onions is placed in a glass or ceramic form and poured with melted butter (50 ml). The pate should cool in the refrigerator within two hours, after which it can be served.
Pork liver pate with lard
Often, when preparing pate, lard is added to the liver, which makes the appetizer softer and easier to spread on bread. The result is a very tasty liver pate made from pork liver.
The recipe for its preparation is as follows:
- Liver cut into pieces (1 kg) is soaked in milk for half an hour.
- At this time, chopped lard without skin (200 g) and garlic (3 cloves) are fried in a deep frying pan. Then add a tablespoon vegetable oil, coarsely chopped onions (2 pcs.) and the same amount of carrots.
- When the onion becomes transparent, place the liver in the pan and add salt and pepper.
- The liver is stewed under a closed lid for about half an hour. After this, you need to remove it from the frying pan, cool it, twist it through a meat grinder and further grind it with a blender.
- Lastly, the pate is mixed with butter (170 g). Ready snack pour melted butter (30 g) and put in the refrigerator for 1 hour.
Pork liver pate with cream
According to this recipe, the pate turns out to be more similar to thick sauce, which is convenient for dipping croutons or crackers. However, in the refrigerator the snack becomes thicker and easily spreads on bread.
Delicious pork liver pate with rich creamy taste prepares like this:
- Carrots and onions are cut into arbitrary pieces and stewed under the lid for butter(70 g) until soft.
- After 5 minutes, sliced pork liver (500 g) is added to the vegetables in the frying pan.
- It is brought to half-cooked within 10 minutes, then nutmeg (¼ teaspoon) and salt are added to taste.
- The liver is stewed under the lid 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 well, then cooled and added to the twisted offal.
- Grind the pate again with an immersion blender and serve.
Recipe for pate baked in the oven
This dish can also be called the healthiest, since the liver is not fried for it, but baked in the oven along with vegetables and butter.
To prepare snacks from pork by-product You need to grind all the ingredients (pork liver - 0.5 kg, onion and a clove of garlic) in a meat grinder. IN ready minced meat add 50 ml milk, salt and pepper to taste. Next, pour in the melted butter and grind the minced meat again with an immersion blender.
After this, the pate is laid out in a small, greased baking dish. It is covered with foil on top. After this, the mold is placed in a larger baking tray, into which water is poured to the middle. Pork liver pate is baked in the oven at 160 degrees for 60 minutes. The appetizer is served chilled.
Pork liver pate: recipe in a slow cooker
Cooking pate in a slow cooker is even easier and faster than any other way. The washed and chopped liver is simply placed in a multicooker bowl along with chopped onions, carrots and a clove of garlic. Top the ingredients with milk (180 ml). After this, the multicooker lid is closed and the “Baking” mode is set. Cooking time is 35 minutes.
Add salt and pepper to taste to the stewed vegetables with liver. After that, they are crushed with an immersion 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 beautiful presentation For snacks, the pate after chopping is transferred to a ceramic or glass jar and sprinkled with fresh green onions.
Pork liver pate in winter
Homemade pate can not only be served immediately, but can also be preserved for the winter. To prepare such a snack, pork liver (1 kg) cut into pieces is fried on both sides in butter (100 g), then the onion is sautéed and the ingredients are ground into minced meat in a meat grinder at least twice. Salt, pepper, and nutmeg are added to the prepared minced meat. After this, the mass is heated over low heat.
In prepared glass jars ready-made liver pate from pork liver is laid out. The winter snack recipe requires its mandatory sterilization in a saucepan with hot water within 2 hours. To prevent the juice from leaking out of the pate during cooking, the minced meat should be placed in jars, not reaching 3 cm from the edge.
Pork liver pate, cooked in a bag
To prepare this pate, all ingredients (0.5 kg of liver, lard and onions) in fresh Grind with an immersion blender until smooth. During the beating process they are added raw eggs(5 pieces.), semolina(10 tablespoons), salt and pepper. The 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 and lowered into a pan with 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.
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