How to cook liver pate. Homemade liver pate. How to make pork liver pate with mushrooms

The most delicious beef pate, of course, homemade! Each housewife prepares it in her own way: she fries or boils the liver together with vegetables or all separately, adds special spices, grinds it in a meat grinder or grinds it in a blender. Some people like pate with lard and add a little to it lard, others prefer the dietary option.

Subtleties of the recipe for homemade beef pate

Classic pate recipe beef liver at home contains only three main ingredients, including beef liver, carrots and onion. The most important thing in preparing this is not at all complex dish- proper processing of offal. The liver must be scrupulously cleaned of films, only then it will not taste bitter, and the pate will turn out to be very tender and velvety in consistency.

Vegetables and beef liver can be pre-fried in vegetable oil and then simmered until cooked. Or you can avoid pre-frying them (sauté only the onions) so that the pate turns out to be less nutritious. The degree of “fatness” of the spread can be adjusted independently by adding a little more or less butter to the pate.

Ingredients

  • beef liver 500 g
  • carrots 1 pc.
  • onions 2 pcs.
  • vegetable oil 2 tbsp. l.
  • salt 1 tsp.
  • mixture of ground pepper 2 wood chips.
  • water 250 ml
  • butter 75-100 g

How to make beef liver pate

  1. Peel the carrots, wash and cut into large circles - approximately 0.5 cm each. It is not worth grinding it finer, as it will subsequently serve as a kind of indicator of the readiness of the dish.

  2. Peel two large onions, cut into thick half rings, and then fry in well-heated vegetable oil. Bring the onion until soft, but don’t overcook it. liver paste didn't taste bitter.

  3. We prepare beef liver for heat treatment. To do this, use a sharp knife to carefully trim the top film and remove all the veins, if any. The better the liver is cleaned, the more tender our pate will turn out in the end, it will not taste bitter at all, it will become tender and homogeneous.

  4. Wash the cleaned liver in cold water and cut into large pieces. Unlike pork liver, there is no need to soak it additionally in water or milk; just rinse it well.

  5. We take a saucepan or pan with a thick bottom and put the food in it in layers in the following sequence: carrots on the bottom, then liver and sautéed onions on top.

  6. Add salt, a mixture of ground peppers and fill the contents of the saucepan with hot water so that it completely covers all its contents. No need to stir!

  7. Simmer the beef liver with vegetables over low heat, covering the saucepan with a lid. We determine the degree of readiness by looking at the carrots - they should be completely cooked and soft, on average this can take 30-40 minutes. Meanwhile, remove the butter from the refrigerator and leave it at room temperature to soften.

  8. Pour the broth into a separate container so that the liver and vegetables cool faster (a couple of tablespoons of liquid can be added to the pate when grinding if you find it a little dry). We put everything solid ingredients into a blender bowl designed for crushing ice and grind until smooth. For grinding, you can use not only a blender, but also a meat grinder or food processor.

  9. We take a sample - if necessary, add a little more salt or spices to taste (for example, a pinch of nutmeg). Add 75-100 g of butter, softened at room temperature, to the resulting mixture and beat everything again. The oil will give a special, very tasty creamy aroma to the pate, as well as the necessary pasty consistency.

  10. Place the finished pate in a container, preferably glass, and put it in the refrigerator for 2-3 hours. During this time, the oil included in the composition will harden and make the consistency of the spread dense.
  11. For more effective delivery You can decorate the dish with softened butter using a pastry bag and special nozzles for application.

Beef liver pate must be stored in the refrigerator for no more than 3 days. You can increase the shelf life to 4-5 days if you put the spread in a pre-sterilized glass jar and cover with a clean lid. Another option is to put part of the pate in the freezer, wrapping it tightly in several layers cling film(can be divided into portions). If frozen, the pate can be stored for up to 1 month. It’s convenient to take a portion as needed, defrost it on the refrigerator shelf, and then spread the pate on crispy toast.

Today I will show two recipes for pate from chicken liver, both with photos and step by step. The first one will be everyday and budget-friendly, which can be prepared at home quickly and easily. The second one is more expensive and takes longer to cook, but the pate turns out more tender and airy. I usually use it to prepare the filling for vol-au-vents for the holiday table.

Chicken liver pate with onions and carrots

It cooks very quickly. True, it flies away just as quickly. And by the way, this is useful and, one might say, dietary dish Even the most ardent liver lovers gobble it up on both cheeks.

Ingredients:

  • chicken liver – 500g;
  • carrots – 1 piece;
  • onion – 1 piece;
  • sunflower oil– 2-3 tbsp;
  • salt - to taste;
  • butter – 200g.

How to make chicken liver pate at home:

  1. Preparing the liver. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, we take from freezer the day before cooking, put it in a bowl and put it in the refrigerator. In such conditions it will thaw gradually, which is better for it in particular and for meat products at all. You will need a bowl because water and blood will leak from the liver and need to be drained. For the same purpose, it is also best to place the cooled liver in a colander and let it sit for about 10 minutes. Then we sort it out, cutting off any possible fat and remnants of the bile ducts or pieces with stains of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from chicken liver, it is thin and will not interfere.
  2. Then we cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
  3. Peel the carrots and onions and rinse with water. Carrots can be grated or cut into pieces. This is not important, since in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
  4. Heat sunflower oil in a frying pan. Fry vegetables until soft.

  5. Place the liver in the pan, stir and fry for 1 minute.
  6. Then pour 1/3 cup of boiling water, add salt and cook over moderate heat for 7-8 minutes, stirring frequently. Check the liver for readiness, if it’s not red inside, then you can safely turn it off. Usually this time is enough. If you cook longer, the product will become dry and tough.
  7. There are recipes where vegetables and liver are fried separately. I think this is unnecessary, since all this will later turn into pate, and cooking together saves a lot of time.
  8. Transfer the contents of the pan to a bowl and let cool slightly.
  9. Then we take it and punch it through everything thoroughly so that not a single piece remains. I use an immersion blender for this, but a blender with a bowl is also suitable. You can also put it through a meat grinder, but then you need to install a grill with the smallest holes, plus twist everything twice.
  10. Butter will give the pate the desired consistency and thickness. It needs to be added very softly. So now is the time to take it out of the refrigerator. While the pate cools, it will soften. You can’t add liver mass to warm, much less hot! The butter will melt and the snack will turn out liquid.
  11. You can mix it with a blender, but I’m usually too lazy to wash it a second time, so I use a fork to mix it.
  12. Place the prepared mixture into containers. This, by the way, can be an ordinary glass jar. Place in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, when it’s not cold. Very tasty!

Chicken liver pate recipe with photos step by step


A special feature of this recipe is the addition of cream and cognac, with which the pate becomes very tender and aromatic. After adding cognac, we will bake the semi-finished product in the oven. The heating will evaporate the alcohol, but the aroma will remain.

Ingredients:

  • chicken liver – 450g;
  • onion – 1 piece;
  • cream 10% - 100ml;
  • butter – 100g;
  • vegetable oil for frying;
  • salt, black ground pepper- taste;
  • cognac – 1 tbsp.

How to make a delicious chicken liver pate at home:


The pate can be spread on bread, placed into vol-au-vents using a culinary syringe or cornet so that the liver pate looks beautiful in them, and served on any, even the most sophisticated, holiday table.


Prepare food. Rinse the liver under running water, cut off excess vessels and fat. Peel the onion. First remove the butter from the refrigerator and soften it.

Finely chop the onion. Pour into the frying pan olive oil and reheat. Add chopped onion.

During this time, the liver should be completely cooked, but not lose its juiciness.

Then add softened butter and beat again. The mass should be homogeneous and tender. If the mass turns out to be dense, you can add a couple of tablespoons of cream (10% or 20%). My mixture turned out to be the right consistency and I didn’t have to add any liquid. Tender, delicious homemade liver pate is ready, I decided to add olives to it.

Transfer the pate to a deep plate, add olives.

Melt three tablespoons of butter and pour over the liver pate. Close the jar tightly and put it in the refrigerator for a couple of hours until completely cooled. You can add a pinch of dried thyme on top.

Homemade liver pate served on toasted bread. Take my word for it, it’s very tasty!

Enjoy your meal!

Many people believe that best snack You just can't find anything better than liver pate. Delicate, airy and incredible delicious pate Not everyone knows how to cook. How to remove the bitterness characteristic of pork liver In our article, we’ll tell you how to avoid drying 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. Get rid of these troubles and prepare delicious and tender liver paste from pork liver at home, the following recommendations will help:

  1. For the pate, only fresh pork liver is used, which has a moist, shiny surface without blemishes.
  2. To get rid of the bitterness inherent in pork liver, you need to start cooking it in cold water, and not put it in boiling water.
  3. If you add a little sugar to the water during cooking, the liver will not boil over and will remain juicy.
  4. 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:

  1. 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.
  2. The prepared liver is transferred to a pan and poured cold water(1 l) with sugar (1.5 teaspoons). After boiling, remove the foam and add Bay leaf and continue to cook the offal over low heat for another 25 minutes. Remove the finished liver from the water, dry and cut into large pieces.
  3. 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.
  4. 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.
  5. 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.
  6. Soft butter(200 g) beat 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.
  7. 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:

  1. Liver cut into pieces (1 kg) is soaked in milk for half an hour.
  2. At this time in deep frying pan Lard cut into pieces without skin (200 g) and garlic (3 cloves) are fried. Then add a tablespoon vegetable oil, coarsely chopped onions (2 pcs.) and the same amount of carrots.
  3. When the onion becomes transparent, place the liver in the pan and add salt and pepper.
  4. 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.
  5. Lastly, the pate is mixed with butter (170 g). The finished snack is poured with melted butter (30 g) and placed 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.

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

  1. Carrots and onions are cut into arbitrary pieces and stewed under the lid for butter(70 g) until soft.
  2. After 5 minutes, sliced ​​pork liver (500 g) is added to the vegetables in the frying pan.
  3. It is brought to half-cookedness for 10 minutes, then added nutmeg(¼ teaspoon) and salt to taste.
  4. 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.
  5. 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.
  6. 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 a snack from pork offal, 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. To serve the appetizer beautifully, after chopping, the pate 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 sterilizing it in a pan of hot water for 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 fresh ingredients (0.5 kg of liver, lard and onions) are crushed with a submersible 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 placed in 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 to the table.

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