Steamed liver recipe for dietary nutrition. Steamed liver pate How much to cook steamed liver pate

Irina Kamshilina

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

Content

A favorite delicacy of many, liver pate, is easy to prepare at home, following numerous recipes. It is important to choose the right ingredients so that they are fresh. The only way ready dish It will acquire a rich taste, will not be bitter and is perfect for making sandwiches or light snacks.

How to make liver pate at home

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

You should choose beef liver free of large blood vessels, clots, green spots and sour odor. All these conditions indicate low quality of the product, which will negatively affect the taste of the dish. You can add many ingredients to the liver: mushrooms, herbs, paprika, nuts, pistachios, olives, spices and seasonings. You can get creative and add unusual ingredients to create a savory minced meat that looks great in the photo.

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

• Before cooking, you should pour boiling water over the beef liver and peel off the film in one sharp movement, helping yourself with the tip of a knife and your fingers;
• if the liver is bitter, you can soak it in cold milk, salt or soda water;
• to add juiciness to the dish, you can add milk, cream, fat, greaves or bacon;
• To make the consistency more uniform, you should pass the ingredients through a meat grinder or blender not 1, but 2-3 times.

Beef liver pate recipe

Any housewife can invent her own own recipe preparing pate from beef liver, relying on traditional manufacturing technology with the addition of new ingredients. Prepare tasty dish You can use the oven, slow cooker, roll in jars or eat freshly prepared. For connoisseurs slim figure there is a cooking option dietary dish, and for those who cannot fried or baked, there is a boiled version.

Baked pate

Special tenderness and rich taste is different classic pate baked in the oven. Prepared using oven The product is perfect for creating sandwiches for breakfast or lunch. Thanks to easy baking, the mass softens well and looks great in the photo, giving the sandwiches a particularly appetizing look. Find out how to prepare this dish.

Ingredients:

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

Cooking method:

1. Wash the liver, dry it, cut into pieces. Chop the onion and carrots, hard-boil the eggs. Preheat the oven.
2. Place all the ingredients with lard into the mold, close the lid, and bake in the oven for an hour at 185 degrees.
3. Add salt and pepper, butter, stir until smooth.
4. Spread on sandwiches, serve with herbs.

Home

Considered especially appetizing and tasty homemade pate from beef liver, which is easy and quick to prepare in half an hour, and sometimes less. The secret to the fine texture is double grinding using a blender or meat grinder. This results in a particularly delicate, melting consistency without grains or hard areas. The addition of carrots gives the pate a nice color.

Ingredients:

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

Cooking method:

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

In a slow cooker

Liver pate in a slow cooker will be extremely juicy and tender. In the closed bowl of the device, the offal will be saturated with all the juices and aromas of spices. Cooking using a slow cooker is easier and faster than baking in the oven, so many housewives use the technique to create a simple snack when they don’t have free time. Garlic adds a special flavor to the recipe.

Ingredients:

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

Cooking method:

1. Rinse the liver, peel off the film, soak in milk for a couple of hours. Cut into pieces, mix in a multicooker bowl with finely chopped onion and grated carrots. Squeeze the garlic there, add salt and pepper to taste.
2. Stir, close, set the simmer mode for an hour.
3. Cool, blend in a blender with butter. If the pate turns out to be too thick, dilute with milk, cream or broth.
4. Transfer to a mold and cool.

Boiled beef liver

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

Ingredients:

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

Cooking method:

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

Diet pate

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

Ingredients:

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

Cooking method:

1. Peel the liver from the film, cut into pieces, cook until tender for 23 minutes in water with the addition of 1 onion and 1 bay leaf.
2. Chop the rest of the onion, simmer with a spoonful of olive oil and some broth from the cooked offal.
3. Steam the carrots and grind 2 bay leaves in a coffee grinder.
4. Mix all ingredients except oil in a blender until smooth. Add olive oil and butter during the process. When you get a thick texture, dilute with broth.

For the winter

You can indulge in this original tasting dish during the cold season. Liver pate is rolled into jars for the winter, so it is convenient to store and open. The dish turns out to be moderately thick, so it can be spread on bread, toast, or eaten on its own with vegetables or a side dish. Before cooking, you will need to sterilize the jars and lids; this is the only way the seal will last all winter and not deteriorate.

Ingredients:

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

Cooking method:

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

With butter

Liver pate with butter has a delicate consistency that melts in your mouth. In this form, the offal can be consumed even by those who cannot stand the fried or baked form. By adding natural oil The consistency is moderately elastic, perfect for sharing with toast. The sandwich composition with green onion feathers looks good in the photo.

Ingredients:

• beef liver – 1 kg;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• butter – ¾ pack;
• milk – ¾ cup;
• vegetable oil– 2 tbsp;
• salt, pepper, green onions.

Cooking method:

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

Delicate liver pate - cooking secrets

Making a delicious, tender beef liver pate will be easy for any housewife if she applies the following tricks:

• You can get a soft, crumbly, paste-like consistency of the dish after first washing the liver and soaking it in milk.
• For getting exquisite taste It is better to saute the vegetables included in the composition in olive oil or butter.
Discuss

Homemade beef liver pate

A tasty and satisfying pate can be easily prepared at home, and one of the key stages of its preparation is boiling the liver (beef, pork, chicken or turkey), so in this article we will try to understand in detail how and how long to cook the liver for pate in a saucepan.

The cooking time for liver depends on its type, so below we will consider how many minutes to cook liver of different types:

• How long to cook beef liver for pate? Beef liver for pate is cooked on average for 15-20 minutes after boiling water in a saucepan.
• How long to cook pork liver for pate? Pork liver you need to cook for 40-50 minutes until cooked when preparing pate.
• How long to cook chicken liver for pate? On average, chicken liver is cooked 10-15 minutes after the water boils.
• How long to cook turkey liver for pate? Turkey liver for pate is cooked on average 30-40 minutes after boiling water in a saucepan.

Note: you can check the readiness of the liver by piercing it with a knife or fork; if no blood comes out, the liver is cooked.

Having found out how long to cook the liver for pate, we will next consider the sequence of cooking it in a saucepan in order to know how to properly cook it until tender.

How to cook liver for pate in a saucepan

• Ingredients: beef liver - 500 g, water - 1 l, salt - 0.5 tsp, bay leaf - 1-2 pcs.
• Total cooking time: 15 minutes, cooking time: 15 minutes.
• Calorie content: 117 calories (per 100 grams of product).
• Cuisine: European. Type of dish: meat dish. Number of servings: 2.

Regardless of the type of liver used to prepare the pate, the sequence of cooking it is approximately the same. Let's take a step-by-step look at how to cook beef liver for pate in a saucepan:

• We thoroughly wash the liver in cold water, remove the film and cut out the veins.
• Place the prepared liver in a saucepan, add cold water and bring the water to a boil over high heat.
• After boiling the water in the pan, reduce the heat and cook the liver for 15 to 50 minutes (depending on the type of liver), and do not forget to salt the water and add 2-3 bay leaves for flavor.
• We check the readiness of the liver by piercing it with a knife and if no blood comes out, transfer it to a plate to cool.
• That's all! Next, the boiled liver needs to be crushed with a blender or meat grinder (along with fried onions or carrots) and added butter.

In conclusion to the article, it can be noted that knowing how and how much to cook liver for pate, you can quickly boil it in a saucepan and prepare a delicious, tender pate at home. Your reviews and useful tips how to boil liver for pate, leave it in the comments to the article and share it in in social networks, if it was useful to you.

Homemade liver pate? Nothing could be easier! Read the recipe to the end and become practically an expert in making pates. You will become a real expert when you try to cook it yourself a couple of times.

I won’t lie, kids love this dish, they can’t stand it at all. My wife and I love it! Fast, tasty, there is something to spread on bread in the morning, and most importantly, everything is only natural, without food additives and preservatives.

What will we use to make pate?

We will prepare pate from beef liver, they say that it is healthier than, for example, pork liver.

For our recipe liver pate we will need the following products:

• liver (mandatory ingredient), approximately half a kilo
• butter, 200 grams
• onion, one or two onions
• salt, pepper to taste

How to make liver pate

Take a piece of fresh beef liver. It was a revelation to me that beef is spelled with a soft sign! All my life I thought that I should write “beef”.:)

Cut it into pieces about the size of a matchbox. We will still blend it in a blender, it’s just more convenient to fry.

Throw the liver into a frying pan and start frying it in butter. There is no need to throw all the oil into the pan at once, just a little bit, we will need it later.

While the liver is frying, chop the onion and also add it to the frying pan.

Salt and pepper to your taste and stir occasionally until the onion is cooked. The onion should become completely soft. Adjust the heat so that everything is fried and does not burn.

When the onions and liver are ready, take a deeper bowl and transfer the hot liver directly from the frying pan into it. We lay out everything: liver, onions, butter. We leave nothing behind.

Take a blender and grind the liver. The blender will mix everything thoroughly and you will get a homogeneous mass, almost a pate.

But that is not all. Now the most important thing. Before the liver has cooled, throw the butter into a cup and use a blender to turn the liver and butter into a homogeneous mass.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, hardens, and secondly, does not spoil.

But before you put it in the refrigerator, be sure to spread a piece of bread with the still warm beef liver pate.

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

The recipe that is the basis of this dish.

Required Products:

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

Cooking process:

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

How to cook in a slow cooker

Liver paste Beef liver can also be prepared in a slow cooker.

Required Products:

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

Cooking process:

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

With prunes

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

Required Products:

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

Cooking process:

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

Diet recipe

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

Required ingredients:

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

Cooking process:

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

With butter

Butter will give the pate a special delicate taste.

Required ingredients for preparation:

• 100 grams of lard;
• onion and carrot;
• a stick of butter;
• beef liver – about 800 grams;
• spices at your discretion, usually salt and black pepper are used.

Cooking process:

1. In this recipe, it is advisable not to immediately start cooking, but first fill the liver with water, add a little soda and leave it to soak for a couple of hours. This is done in order to remove the specific aroma.
2. During this time, you need to prepare other products: cut the lard into pieces and fry it a little in a frying pan.
3. The carrots are grated, the onions are chopped and all this is added to the lard. It takes about five minutes to prepare.
4. Place the liver there and fry for another five minutes, so that it becomes lighter. Add the spices, cover with a lid and simmer until everything is ready.
5. Now you need to wait for the resulting roast to cool and grind it in a blender. Add butter, mix and remove to cool.

In the form of a roll

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

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

Pate with boiled beef liver

IN different recipes The cooking options are different. The liver can be fried, or it can be boiled, and This method ultimately makes the pate less caloric and more healthy.

Required Products:

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

Cooking process:

1. To begin, cut the liver into pieces and cover with water. Let it sit for a couple of hours. This way the dish will turn out more tender and will not be bitter.
2. Place the carrots in the pan to cook, and after a while add the liver. At this stage, nothing should be salted, otherwise the product will become hard.
3. While these ingredients are boiling, prepare the onion: chop it and fry in a frying pan with a little oil.
4. Now all the products need to be passed through a blender until pureed. This can also be done using a meat grinder, but then it is best to skip it twice, then the dish will turn out soft and airy. Now you can add the butter, mix well, add salt and pepper.
5. Place in the refrigerator for a while to harden.

With added mushrooms

Mushrooms are an excellent protein addition to pate. In addition, they will give the dish a new interesting taste.

Required Products:

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

Cooking process:

1. Chop the liver and mushrooms and wash. Leave the liver in cold water, and at this time boil the mushrooms for about 20-30 minutes.
2. Then we begin to fry, first the mushrooms, so that all the released liquid evaporates. Then add the liver, grated carrots and chopped onions. Salt and pepper the mixture. You can add greens.
3. Bring all the products in the frying pan until cooked and puree through a meat grinder or food processor. Add butter, mix well and cool.

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

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

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

Another advantage of liver pate from the oven is its more delicate consistency and pink rather than gray color. Agree, this 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. spoon
• garlic 1 clove
• spices: salt, pepper, nutmeg, Provencal herbs(taste)
• bay leaf for decoration

Preparation

Wash the liver thoroughly. There is no need to remove 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.



Place the liver in a deep blender bowl or any other deep container. Add milk and cognac.



Then beat in the egg.



Add spices.



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



Now blend the ingredients very thoroughly with a blender. You will 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. This way, you can easily get rid of pieces, films and possible lumps that were not finished with the blender - the pate will turn out homogeneous.



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



Place the pate in the oven and bake for 25 minutes at 160 degrees. If you are preparing pate from chicken liver, you can reduce the cooking time to 20 minutes. The pate will set and puff up slightly, but will remain soft if you press lightly with your finger.



Let the pate cool to room temperature so that the swollen part slowly subsides, then fill it with the remaining butter - it will protect the pate from airing.



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