How To Make Liver Pate

2023 Author: Lucy Dunce | [email protected]. Last modified: 2023-05-24 11:49

How to make liver pate

A liver pate sandwich is a delicious and nutritious breakfast snack, a good option for a buffet table and just delicious food. Pork, veal, chicken, goose liver is used for the preparation of pates.

Like all dishes made from the liver, pates contain a large amount of nutrients. But many nutritionists recommend not to get too carried away with pies, and eat from time to time, since they contain a fairly large amount of fat, especially the national French goose liver pate - foie gras - is rich in them.

A variety of recipes for liver pates allows you to make them not only according to classic recipes, but also add various ingredients to them: mushrooms, vegetables, herbs, etc.

At the moment, supermarkets offer a large selection of ready-made pates for every taste and wallet, but one cannot compare finished industrial products with a delicate and tasty pate that can be made at home. The opinion that making pate is difficult is wrong, making pate is easy, as a result you will have a tasty and healthy snack for the whole family.

Chicken liver pate

This delicate and delicious pate can be stored in the refrigerator and pampered with it for breakfast and dinner.

Ingredients:

Chicken liver - 1 kg.

• Onions - 2 pcs.
• Butter - 50 gr.
• Thyme - 5-6 branches
• Cream - 150 ml.
• Cognac - 2 tbsp. l.
• Nutmeg - a small pinch
• Salt to taste
• Pepper to taste

Finely chop the onion and fry in butter until transparent or golden brown.

Rinse the liver, check that the bile has been removed, add it to the onions, season with thyme, nutmeg, salt and pepper. Fry for a few minutes, the inside of the liver should remain slightly pink.

Add cognac, let the alcohol evaporate and simmer for a couple of minutes.

Pour in the cream. Turn off the heat and stir everything.

Place the liver in a blender and beat, systematically adding the sauce, until the consistency is satisfactory.

Transfer the finished pate into a bowl and refrigerate overnight.

Festive rabbit liver pate

If it is problematic for you to buy rabbit liver, then you can replace it with veal, the result will be just as amazing.

Ingredients:

Rabbit liver - 500 gr.

• Onions - 2 pcs.
• Cream - 100 ml.
• Butter - 150 gr.
• Cognac - 2 tbsp. l.
• Garlic - 1 clove
• Nutmeg - 1 pinch
• Orange juice - squeeze out of 1 pc.
• Gelatin - 1 tsp
• Salt to taste
• Pepper to taste

Finely chop the onion and garlic. In a saucepan or saucepan with a thick one, melt a small amount of oil and fry the onion and garlic in it until transparent.

Rinse the liver, remove the films, cut into small pieces.

Add 1 tbsp to the onion. l. Brandy and simmer for half a minute.

Gently pour in the cream and simmer, stirring continuously, for 3-4 minutes.

Add the remaining butter to the sauce, wait until it melts, mix thoroughly and remove the saucepan from heat.

Place the chopped liver in a blender and beat, gradually pouring in the sauce. The more thoroughly you beat the pate, the tastier it will be. After the liver and sauce are beaten, rub the pate again through a sieve. This is a little long, but we are preparing the dish for the festive table, so there is no need to neglect such trifles, the pate will be really airy.

Pour the pate into baking dishes. We put in an oven preheated to 160 degrees.

Bake for half an hour, for the best effect, you can put a large dish of water underneath, in this case, the pate will be more juicy.

After 30 minutes, turn off the oven, open the door and let the paste brew for 10 minutes, do not remove it from the oven.

Next, we prepare a decoration for a festive pate. Soak gelatin in warm water. We take the juice of 1 orange, mix it with cognac and gelatin. Mix thoroughly and fill the form with pate. We put in the refrigerator overnight.

Delicate and delicious pate with orange filling is ready.

Breakfast pate

Ingredients:

Beef or veal liver - 700 gr.

• Onions - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 50 gr.
• Butter - 50 gr.
• Cream - 100 ml.
• Salt to taste
• Pepper to taste
• Cognac - 2 tbsp. l.
• Nutmeg - 1 pinch
• Aromatic spices - 1 pinch

Rinse the liver and remove the films, cut into small pieces. Finely chop the onion and finely grate the carrots.

Take a large frying pan, melt butter in it, put onions and carrots and fry until tender. Next, add the liver. Fry for 5 minutes over high heat, adding salt, pepper and spices.

We pass the fried liver and vegetables through a meat grinder. To obtain a more delicate consistency, after a meat grinder, it is recommended to beat the pate again in a blender.

Pour in brandy and cream, whisk again. We put the pate in small storage tins and send to the refrigerator. Although refraining from spreading fresh, delicate pate on the bread is very difficult and unnecessary.

Turkey liver pate with mushrooms

In order for the liver to have a more delicate taste, you need to soak it in milk.

Ingredients:

Turkey liver - 1 kg.

• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Champignons - 200 gr.
• Butter - 200 gr.
• Nutmeg - 1 pinch
• Salt to taste
• Pepper to taste
• Cognac - 2 tbsp. l.
• Milk - 1 tbsp.

Rinse the liver thoroughly, remove the films and put in milk for at least half an hour.

Peel and chop the onions and carrots, fry in a little oil until tender, add the liver and mushrooms cut into small pieces, fry until tender. Add salt and pepper. Cover the pan with a lid and simmer for 25-30 minutes.

Then add cognac, softened butter, mix everything and remove from heat.

Transfer the liver to a blender and chop until smooth.

Transfer the pate to a bowl and refrigerate for a couple of hours to freeze.

Bean and Pollock Liver Pate

An excellent option for a paste for a lean table

Ingredients:

Pollock liver - 1 can

• Boiled beans - 200 gr.
• Lemon juice - 1 tbsp l.
• Olive oil - 1 tbsp l.

Grind the beans and pollock liver in a blender. Add oil and salt, add spices if desired. Mix everything again. Transfer to a pate dish and refrigerate for a couple of hours to freeze the pate.

Enjoy your meal!

You will find a large number of ideas on how to make pate from different types of liver with a variety of ingredients on our website.

Author: Vira (specially for Calorizator.ru)

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