Beef liver pate with lard. Pork liver pate at home: recipes

For the first time Pushkin A.S. spoke about the pate. in his novel "Eugene Onegin". He described Strasbourg pie from puff pastry with delicate filling. In our country, pates are mainly prepared from liver. Today we will tell you how to prepare a delicate and savory pate from pork liver.

Many of us love pate. It can be spread on sandwiches or served in combination with a side dish. Also stuffed with pates various pastries. Housewives prefer to prepare pate from beef or chicken liver, leaving aside the healthy pork offal. This is primarily due to the fact that pork liver is distinguished by its hardness and bitterness.

Believe me, from pork offal you can make a delicious and soft pate that will appeal to all household members. And the advice experienced chefs will help you prepare this dish correctly:

to do delicious pate from pork liver at home, you should choose only high-quality and fresh products;
the film from the liver can be easily removed if you first dip it in boiling water for 2-3 minutes;
To get rid of the bitter taste and make the liver soft, it is first recommended to soak it in whole milk, while the time directly depends on the size of the piece;
to make the pate soft and delicate taste Be sure to add fresh lard;
To prevent the pate from chapping longer, you can pour melted butter on top;
You can store the pate in the refrigerator, after wrapping it in food grade film;
You can make a roll from the pate, and choose chilled butter as the filling;
must be added to the liver boiled carrots- she will give ready-made dish additional juiciness;
add any seasonings and herbs to the pork liver pate;
liver pate can be preserved;
to prepare a spicy and original liver pate, you can use mushrooms, prunes, and various vegetables;
To give the pate a uniform consistency, you should twist it in a meat grinder or beat it with a blender at least 3 times;
addition heavy cream will make the pate more juicy with a rich aroma;
the method of processing the liver (in a slow cooker, in a frying pan, in the oven) does not affect taste qualities pate.

Tender pork pate with lard

A classic set of products for preparing gourmet and savory pate liver and pork are considered fresh lard. Thanks to lard, the pate will become more tender and gain rich taste. Choose only fresh pork liver; its surface should be bright and elastic.

Compound:

800 g pork liver;
2 onions;
carrots - 3 pcs.;
fresh pork lard - 250 g;
200 g butter;
salt and seasonings to taste.

Preparation:

Canned meat for the winter

Many housewives prepare food for the winter. And how nice it is to open an exquisite, aromatic preservation in the cold season! You can also preserve pork liver pate in jars. It should be stored in a cool place, preferably in a cellar or basement.

Compound:

fresh pork liver - 3 kg;
pork or beef pulp- 3 kg;
fresh pork lard - 3 kg;
15 chicken eggs;
3 kg onions;
table salt and seasonings to taste.

Preparation:

First, the pork liver should be thoroughly washed and removed from the film.
When preparing canned pate, pork offal does not need to be soaked in whole milk.
Using a meat grinder, blender or food processor, grind the cleaned liver until it reaches the consistency of minced meat. onion, fresh lard and pork or beef pulp.
It is necessary to pass these ingredients through a meat grinder up to 3 times to make the pate smooth and tender.
Place chicken eggs into the resulting mixture, add salt and pepper, and mix everything thoroughly.
Banks of any denomination must first be sterilized.
Place the pate into the prepared jars. You should not put full jars; it should not reach about 3 cm from the neck.
Pour water into a large, thick-walled saucepan so that it covers the walls of the jars a little more than half.
You need to simmer the pate over low heat for 4 hours. The lid of the pan must be tightly closed.
Finally, hot jars should be rolled up with lids, cooled and stored in a basement or cellar.

Pork offal pate

Pork offal can be used to make delicious canned pate. Experienced housewives Pork liver is taken as a basis, but lungs, spleen, heart, kidneys, and also the head are added.

Compound:

cut pork head - 6500 g;
1.2 kg pork liver;
1.5 kg lungs;
1 kg heart;
200 g spleen;
300 g kidneys;
500 g pork pulp;
garlic cloves to taste;
salt, pepper mixture;
3 large onions.

Preparation:

The pork head must be cut into pieces and washed thoroughly.
Rest pork by-products are also subject to careful processing.
Kidneys, lungs, liver, spleen, heart, meat pulp and chopped into pieces pig's head should be placed in separate pans.
Place one onion in each pan.
All ingredients must be cooked over moderate heat until cooked.
When the liver is almost cooked, add the peeled garlic cloves.
On average, the cooking time for all components is 2.5 hours.
Boiled offal must be cooled and separated meat part from the bones, and then grind in a meat grinder, blender or food processor.
The prepared mixture needs to be seasoned table salt and pepper.
Boiled garlic and onions should be discarded.
The resulting mixture must be divided into jars. The jars should not be filled to the very top.
Place the jars on a baking sheet lined with a towel or rag and cover them with lids without rubber bands.
You need to pour water into the pan so that it reaches the edge of the pan.
The baking tray with jars should be placed in a cold oven and simmered at maximum temperature for 20 minutes.
Then you need to reduce the heat and continue to simmer the pate for another 2-2.5 hours, adding water if necessary.
Hot jars need to be rolled up with lids, cooled and stored in the refrigerator or basement. In this form, the pate can be stored for a long time at room temperature.

Offal such as liver, heart, and stomach have always been valued by culinary experts. They knew well that when proper preparation These products turn out incredibly tasty, they are on par even with meat. And according to their own positive properties they are many times superior to pork or beef. For example, 100 g of pork liver contains daily norm iron for humans, in addition, the liver is rich in amino acids, B vitamins, vitamin A, and it also contains a number of minerals (calcium, copper, magnesium, zinc, phosphorus). Liver dishes are very useful for young children, for people who have had heart surgery, for pregnant women and for people with weakened bodies. But the thing is that everything useful material Livers are very easily absorbed by the body, bringing only benefits to it.
Exists great amount recipes for cooking liver. You can simply fry it in a frying pan, boil it and crumble it into a salad, or bake it in the oven. But nowhere will liver taste as good as in pate. Combined with carrots and onions, fried in a frying pan or boiled, and then passed through a meat grinder, it simply melts in your mouth. Pork liver pate with lard will become a great addition To chicken broth or mild vegetable soup, spread on bread, it will become wonderful breakfast or a light snack.
If you are wondering how to prepare liver pate at home so that it is not too tough and spreads well on bread, use one rule - the amount of liver should be 1/3 of the total mass of the pate. 2/3 are carrots, onions, lard, you can also add finely chopped walnuts, prunes and other products as desired. We will prepare a traditional German pate.

Taste Info Second: offal

Ingredients

pork liver – 300 g,
lard – 500 g,
carrots – 6-7 pcs.,
onions – 6 pcs.,
salt pepper.

How to cook pork liver pate with lard

Remove the skin from the lard and chop it large pieces, because when frying it heats up a lot.

Rinse the liver and cut into large pieces.

Peel the onions and carrots. Cut the carrots into large circles, and the onion into half rings. Do not cut too finely, otherwise when frying everything will turn into mush, and then it will be worse to grind.

First, put the lard in a heated frying pan and fry until it releases a lot of fat. It is in this that we will fry all the other ingredients. Next, add the liver and fry for about 15 minutes, covered, stirring from time to time.

Add carrots and fry for another 10-15 minutes.

When the carrots have become soft, add the onions and fry until all the ingredients are ready.

Pass the contents of the frying pan through a meat grinder if you want to get absolutely homogeneous mass, then use a blender. In our case, we passed the pate through a meat grinder once; my family likes pate with such a slightly coarse, rustic consistency.

Serve the pate either warm or cold.

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 is an excellent 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.

Liver paste

Simple step by step recipe with a photo and video guide, according to which you can easily prepare pork liver pate on the stove and in a slow cooker, dish options.

750 g

35 min

187 kcal

5/5 (2)

I often make pate. This is a great snack or quick delicious snack for guests. Of all the pates, I like the one made from pork liver the most. To prevent it from being dry, I cook it on pork lard or bacon.

Ingredients and preparation

Kitchenware: frying pan, cutting board, blender.

List of required ingredients:

Sequence of preparation of pork liver pate

Before making pork liver pate at home, remove the oil from the refrigerator. We will need it in a softened form.
Place a frying pan on heat and cut the bacon into medium pieces. Place it in a frying pan and fry over medium heat until the fat has melted. Just don't forget to turn the bacon. To prevent bacon from sticking to a dry frying pan, you can drop a little vegetable oil on it.
During this time, peel and cut the onion into arbitrary small pieces.
Remove all the bacon from the pan and set it aside. We'll need it a little later, so be patient so you don't eat it.
Add onion to the fat formed in the pan.
Grate the carrots or cut them into small pieces and also put them in the pan. Fry until nicely golden.
While the onions and carrots are frying, roughly chop the liver. If there is a film on it, then it must be removed, as well as all rough connecting parts, if any, should be removed.
Place the liver pieces in a frying pan with fried onions and carrots. Stir and fry on all sides with the lid closed. This way the liver will also stew.

The liver can also be boiled. Answering the question of how long to cook pork liver for pate, I will say that 20-25 minutes is enough for it. You can also boil rather than fry the carrots. You can generally make pate without carrots, but, in my opinion, it tastes better with carrots.
After everything is cooked or fried, we transfer all the ingredients into a blender bowl and put the set aside, fried bacon in there.
Add salt and pepper to taste, and also add butter, which by this point has become soft.
We transform all the contents using a blender into a homogeneous paste. This can also be done using a meat grinder.

Or you can make the pate in the form of a roll. For this we take cling film and spread it on the table or cutting board. Spread the pate in an even layer and roll it into a roll, gradually removing the film. Sometimes I don't add butter while chopping, but spread it evenly over the pate layer and then roll it up.

Pate prepared in any way can be consumed immediately, but it will be better to let it harden a little in the refrigerator. This is especially true for the liver roll, which, after cooling, is easily and beautifully cut.

Pork liver pate in a slow cooker

We take all the same ingredients as in the previous recipe. Turn on the multicooker in the “Frying” mode.
Cut the bacon into thin strips or small pieces. Place it in a bowl and fry, melting the fat.
Chop the onion and carrots (or three on a coarse grater).
Remove the bacon from the bowl and fry the onions and carrots in its fat until lightly golden.
Chop the liver and place it in a bowl with the vegetables. Switch “Frying” to “Stewing” and in this mode cook the liver for 15-20 minutes with the lid open, remembering to stir.
Transfer the contents of the bowl to another container.
Add salt, pepper and soft butter.
Using a blender, bring everything until smooth.
You can pass all the ingredients, except butter, salt and pepper, through a meat grinder. And then add everything else and mix well.

Other variations of pork liver pate

Prepared in a similar way

Liver stands out among all other meat by-products for its usefulness and distinct taste. It’s easy to prepare, no matter what version of the dish you choose. Let's discuss how to make liver pate. He might become excellent option for breakfast. And if you decorate the pate a little, then festive table It’s not a shame to serve such a dish.

You can choose any liver for pate, but the softest and most tender is chicken. Plus, it's a little faster and easier to prepare. Chicken liver and will be the main ingredient in all recipes in this article.

The basic principle of preparing pate is to grind the liver using a grater, blender or meat grinder and add other ingredients (for example, vegetables, herbs, boiled eggs). For a more delicate consistency, add milk or broth. Now let's talk about everything in more detail.

Liver pate with lard

Cooking time

calorie content per 100 grams

The pate prepared according to this recipe is very easy to spread on a sandwich. When choosing lard, make sure it is fresh and soft. A dish with added lard differs from the rest in its increased calorie content, so people on a diet are better off choosing a different recipe.

Preparation:

If the consistency seems too dry, add some liquid from the pan, then stir.

Most housewives prepare pate according to this recipe. It is considered classic and does not contain any additional flavoring components. You can take the recipe as a basis and change it as you wish.

Cooking time: half an hour

Calorie content: 111 kcal/100 g

Preparation:

Wash and peel the vegetables, then grate them;
Cook the liver in salted water for 15 minutes;
When the liver is ready, remove it from the broth and let it cool, then grind it through a meat grinder;
Fry the vegetables in hot vegetable oil, then add to the liver mass;
Add butter to the liver and vegetables, softening it in advance. Add salt and pepper, and then mix everything well;
Place the pate in the mold and put it in the refrigerator for half an hour.

It's really spicy and gourmet dish, which can pleasantly surprise guests. A combination of thyme, garlic and nutmeg with wine it gives a delicious aroma that permeates the liver. Decorate the pate beautifully and it will definitely become signature dish any festive evening.

Calorie content: 117 kcal/100 g

Preparation:

First prepare a wine marinade for the liver, grated garlic, salt, thyme and nutmeg. Place the liver in it and leave for a couple of hours;
Peel the onion. There is no need to cut it at this stage;
Remove the liver from the marinade and add the onion. Place on low heat and simmer until the vegetable becomes soft and the liquid has evaporated;
Fry the liver in butter;
Dissolve gelatin in 50 ml of cool water, heat, but do not bring to a boil;
Combine onion and liver in one container (together with the remaining liquid) and blend;
Add prepared gelatin to the liver-onion mass. Stir the ingredients;
Place the pate in a beautiful silicone mold and refrigerate for at least 4 hours;
Turn the frozen pate over onto a serving plate and arrange.

This is another one holiday option pate that will certainly captivate your guests with its originality and beauty. Liver goes well with cheese and tomatoes.

Cooking time: 30 minutes

Calorie content: 115 kcal/100 g

Preparation:

Wash and peel the onions and carrots, then grate them;
Wash and cut the liver;
Fry the grated vegetables along with the liver in hot oil. Add salt and lightly beat the mixture with a blender;
Grate the cheese into a separate bowl;
Wash the tomatoes and chop them as finely as possible with a knife, then add to the cheese. Chop the dill there and mix everything;
Dissolve gelatin according to the instructions on the package. Pour one half into the liver-vegetable mixture, and the second into the cheese-tomato mixture. Don't forget to stir;
Take a deep, but not very wide mold, cover with film;
Layer the pate in layers, alternating cheese and tomatoes with liver and vegetables;
Place the dish in the refrigerator for 3 hours (longer is possible). Then turn it over beautiful dish and decorate.

Pate - cook in a slow cooker

If you have such a miracle of technology in your kitchen as a multicooker, then try cooking pate in it - it’s quite simple.

Cooking time: 35 minutes

Calorie content: 112 kcal/100 g

Preparation:

Wash the onion and carrots, grate them;
Pour any food into the multicooker bowl vegetable oil, for example, mustard, add chopped vegetables. Setting the “stewing” mode and closing the lid, cook for 15 minutes;
Rinse the liver, cut into small pieces and place in the slow cooker with the vegetables. Add salt and seasonings, mixing thoroughly;
After 10 minutes, remove the contents of the multicooker. Cool and then add soft butter and puree the mixture using a blender;
You should have a pasty, soft consistency that is easy to spread on bread. Bon appetit!

Secrets of experienced housewives

Even cooking this simple dish Like liver pate, it has its own secrets:

Before you start cooking liver pate, you need to rinse the main ingredient and soak it in milk for a while. This procedure will give your dish tenderness and lightness, the pate will turn out a little crumbly and pasty. In addition, milk will absorb excess bitterness;
Whichever way heat treatment whatever you choose, it is very important to follow it correctly temperature regime and time. If during cutting it turns out that the liver is not ready, then this can still be corrected. But if you leave it on the stove for too long, the dish is hopelessly spoiled;
Where liver stewing is required, it would be good to use instead of water meat broth(chicken is best). This will allow the taste and aroma of the liver to develop even more, making it juicier;
To add piquancy to the dish, not only spices are used, but also various oils. Traditionally, sunflower or butter is used, but there is also mustard, olive, pumpkin and many others. Sauté vegetables in oil and see how their completely new taste and aroma are revealed;
If you don't have the butter on hand that a recipe calls for, don't substitute margarine. It is better to use unsweetened yogurt or sour cream;
Don't be afraid to experiment. It is difficult to spoil liver pate with new ingredients. For vegetables, in addition to onions and carrots, you can add pumpkin, cauliflower or Chinese cabbage, zucchini, broccoli. Chicken eggs It is quite possible to replace them with quail or duck ones. Mushrooms go well with liver. And how much various types spices and herbs exist that allow you to create new ones every time cooking masterpiece– can’t be counted;
If you have prepared a pate and it seems dry, don’t despair, you have two options for what to do: pour the remaining liquid after stewing or cooking into the pate, then stir until smooth; if there is no such liquid left, regular milk will do;
An important part of preparing liver pate is the presentation, because the dish should not only be tasty, but also look aesthetically pleasing. Whatever shape and consistency of the dish you choose, decorate it with slices of vegetables, grated egg, herbs, crushed nuts or pomegranate seeds.

Pate prepared with your own hands at home will never compare with those sold in supermarkets. It is much tastier, healthier and safer. In addition, you can add all the ingredients for this dish based on your own taste. Cook with love and you will definitely succeed.