How to cook liver pate at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The composition of the liver used as an offal is widely known and includes 5% fat, 20% protein, about 75% water and several types of amino acids. It also contains iron, the consumption of which normalizes the processes of hemoglobin production in the human body. In addition, the liver is unusually tasty and economical. It is one of the main ingredients of a large number of both everyday and festive dishes.

He althy liver

One of the universal recipes that includes offal is the liver pate. This culinary product has a pasty consistency and is used not only in a single-component form, but also in combination with vegetables or bread. Cooking pate is possible from any kind of liver.

Despite the fact that pork liver is the fattest of all in nature, its value is quite large in the fight against anemia and maintaining iron at the proper level.

A simplified version of chicken liver pate is allowed even for babies. The priceless content of vitamin B12 allows you to establish a hematopoietic function. Also, thanks to the available selenium, the offal will help to cope withminor disorders of the endocrine system.

The liver of cows and young calves, containing vitamin A and B12, is recommended for adults as a preventive measure in order to exclude atherosclerosis and diabetes. The presence of folic acid will work to increase immunity in all categories of citizens.

Harm from eating the liver

Despite the help of offal in a number of known diseases, the use of the liver and its derivatives is permissible once or twice a week. The main harmful factor is the presence of cholesterol, an excess of which can lead to negative consequences.

Buying a spoiled or environmentally dirty product will also not add he alth. When purchasing offal for the preparation of liver pate, it is advisable to make sure of their quality. It is better to buy liver from a well-known manufacturer in trusted places, and in the markets to require certificates and veterinary certificates.

Pork liver pate

Pork offal gives the dish a special juiciness. Typically, a liver pate recipe begins with a recommendation to soak the main ingredient for several hours in water or milk. Then cut the product into strips a few centimeters wide and dip into boiling water. After boiling again, it is necessary to remove the foam from the surface and boil for about 5 minutes. If the mass of the liver before cooking did not exceed a kilogram, additionally use 1 large carrot and 2 onion heads.

Fry pre-chopped vegetables in sunflower oil for 3-4 minutes, pour cooled pork liver into them. AtIf necessary, you can s alt and pepper the semi-finished product, add 200 ml of water and simmer for 15-20 minutes under the lid. Put the fried mixture in a bowl, add a quarter of a pack of butter and grind with a blender. Arrange the pate in convenient disposable containers, cool and send to the refrigerator. It is permissible to store the liver pate prepared in the classic way for 120 hours.

Strong Pork Appetizer

Usually, to diversify the festive table, the hostess bakes meat products. But to surprise guests, you can use the oven to cook delicious pork pate. To bake a liver pate from the liver, you must use the following ingredients:

• ½ kilogram of pork;
• 1 kilo of liver;
• 500 grams of fat;
• 1 head of garlic;
• 200 ml 10% cream;
• 2 eggs;
• ½ packages of butter;
• a few slices of black bread;
• sunflower oil;
• favorite spices.

First, you need to soak the bread in cream, then turn all the meat ingredients into minced meat with the addition of garlic. Mix soaked bread, chopped meat products and eggs in one bowl, add s alt and spices. Pour the prepared mixture into an oiled mold. Before baking, it is recommended to put butter on top of the minced meat. Place the form with the contents in a hot oven for 1 hour. The dish can be served on white bread or as a separate snack, slicedin portions.

Beef pate

Proper preparation of beef dishes needs to be learned. Housewives with little experience are advised to use calf offal in the liver pate. Then the dish will turn out as juicy as pork liver, but less fat and more airy.

Preparation begins with washing the liver weighing 500 grams, removing unnecessary films and cutting into small square pieces. After preparing the main ingredient, you need to fry the chopped head of red onion in oil. After a couple of minutes, add 1 tbsp. l. butter and a few cloves of crushed garlic. Simmer for 5 minutes, then pour the liver pieces into the mixture.

After 2-3 minutes, pour 150 ml of medium-fat cream onto the liver, and after 20 minutes, cool and grind the mixture. Put the cooked pate in a container, pour in melted butter and leave to cool. After a few hours, beef or veal liver pâté can be eaten.

Breakfast for the sweet tooth

Starting the morning with sandwiches, it is recommended to spread homemade liver pate with vegetables on bread. Using the sweet notes of roasted carrots and onions, you can easily tune in to a positive mood and start a new day with pleasure. To prepare the dessert you will need:

• 1 kilo beef liver;
• 2 medium carrots;
• 3 sweet onions;
• ½ packs of butter;
• black pepper.

Coarsely chop the peeled liver and fry until tender. In a separate pan, fry the chopped onions, grated carrots and peppers until golden brown. Put the liver, fried vegetables, butter into the blender bowl. Grind thoroughly, cool and refrigerate overnight. In the morning put the pate on bread and decorate with herbs.

Poultry Pate

Very he althy dishes made from chicken offal. To make Chicken Liver Pate you will need:

• 800 grams of liver;
• 2 carrots;
• 1 onion;
• 2 tbsp. l. butter;
• 50ml vegetable oil;
• 2 tbsp. l. cognac;
• nutmeg.

Cut the washed and dried liver into several pieces, fry on both sides in a hot frying pan for about 5 minutes. Pour cognac into the liver, evaporate the alcohol and immediately put it in a bowl for whipping. Grind the cooled liver. Simmer until soft onions and carrots with a pinch of nutmeg in the oil left over from the liver. Cool, add to the ground mixture and knead again with a blender. The last step is to put the softened butter into the pate, beat it completely and put it into the prepared molds. Serve with any side dish or sandwiches.

Poultry pate with lard

Turkey dishes, having dietary properties, at the same time are quite nutritious. Vitamin E contained in the by-products of this bird has antitumor and antioxidant properties.properties, promotes cell regeneration, and nicotinic acid resists bacteria and enhances the body's defenses. The recipe for turkey liver pate is quite simple and is similar to preparing a dish from the offal of any bird. The festive menu can be diversified by adding a little fat to the standard set of products. So, for the original pate you will need:

• 2 bulbs;
• 1 carrot;
• 400 grams of fat;
• 1 kilo turkey liver;
• 4 bay leaves;
• red ground pepper.

Salo, cut into slices of medium thickness, fry until transparent. Add chopped onions and carrots to the lard. After 3 minutes, send the liver, cut into small cubes, to the pan with vegetables. After evenly frying the offal, pour 300 ml of water on all sides, sprinkle with spices. Simmer the mixture for about half an hour under the lid. After cooling, scroll the contents of the pan through a meat grinder. Since the pate will turn out to be quite tender and soft, it is recommended to serve it on slices of a loaf or white bread.

Any housewife, having become acquainted with the variety of recipes and having tried several options, will select her ideal ingredients and options for making liver pate. Her dish will sparkle with new colors and will delight family members with an unusual taste and original presentation.