Turkey liver pate: a delicious recipe

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

The turkey has mostly been classified as diet food by nutritionists. Yes, and in Soviet and post-Soviet times, such meat was rather non-mass - it was simply difficult to get it. Recently, the situation has changed, and the turkey can be increasingly seen (naturally, in a cut form) on the shelves of supermarkets, on the market, in special meat stores. And such a wonderful dish as turkey liver pate, probably every housewife in our country can afford to cook. It is inexpensive and available in its formulation. And making turkey liver pate at home means providing yourself and your loved ones with excellent tasty breakfasts (after all, it is very good to use it as a spread on sandwiches) or an exquisite Franco-German dish for a festive, for example, New Year's table. Well, let's try to build?

A little about pates

Pates, like most of the world famous and popular dishes, have a rather confusing history, including several opinions about their place of origin. The Germans and the French have been unsuccessfully fighting for primacy in the issue of the “small homeland” for centuries (and there is also a version that a delicious liver pate appears as food for patricians and senators at the famous feasts of Ancient Rome). According to one of the legends, it was invented by the cook of the ruler of Strasbourg. The duke entrusted a special task to his culinary specialist to create an appetizer from French cuisine. And in 1778, the first pate appeared (albeit from the liver of a goose).

Homemade turkey liver pate

If you are worried that a high-quality and tasty product cannot be made in an ordinary kitchen, then you are doing it completely in vain! An excellent turkey liver pate may well turn out even for a completely inexperienced hostess. There is nothing difficult in doing it right now, no. Therefore, dear housewives, put aside all these excuses - and start cooking!

Ingredients

As mentioned above, turkey liver pate is not a dish that consists of a large number of hard-to-find and expensive products. We need only a kilo of turkey liver (fresh is better than frozen), a couple of onions, a couple of carrots, vegetable oil for frying, butter (quite a bit) for flavoring, spices and s alt.

Liver pate. Step by step recipe

1. Turkey liver (you can also take chicken as an option, just turkey is tastier and more tender), cut into not too large pieces. Frozen pre-defrost.
2. We take a good large frying pan and fry the liver in vegetable oil. As already mentioned, the offal is very delicate, so we make this process not too long, otherwise it will become stale.
3. Separately fry the onion, cut arbitrarily, until golden brown. Then add chopped carrots after. Fry until it changes color.
4. Put all the ingredients in one bowl, add butter (its amount varies from a few spoons to a 200-gram pack, as you like). It is not required to melt it first. We add quite a bit of spices and s alt so as not to interrupt the delicate taste in any case.
5. Chop with a hand blender until smooth (you can also use a meat grinder, just a blender is faster and more convenient).
6. The resulting turkey liver pate is transferred to convenient plastic containers and sent to cool in the refrigerator.

This dish can be served at the table, spread on bread, or on a small plate as an independent dish. Decorate with parsley. Pairs well with pickles and sauerkraut.

Diet option

In terms of ingredients, it practically does not differ from the previous recipe. The difference, rather, is in the method of preparation. For those who follow their figure, or those who cannot eat fried, boil all the ingredients (but not for too long so as not to lose taste). Then cool and turn into a homogeneous mass with the same blender. As you can see, everything turned out as quickly and simply as possible. But at the same time, it is very tasty and economical (for example, you can cook sandwiches for breakfast for several days). By the way, regarding the storage of the product: this dish does not last long, even in the refrigerator, since the liver is a perishable product. Therefore, you need to eat the pate quickly (2-3 days), but usually there is no hitch for the people, because it's yummy!

Other cooking options

Turkey liver recipes are quite varied and include more than just pâté:

• For example, you can try fried in batter. To do this, you will need: a pound of liver, four raw eggs, mustard, a couple of tablespoons of sour cream and flour, pepper and s alt. Beat the eggs with a whisk and add mustard plus sour cream, a little s alt. Whisk again and add flour. And if it turned out thick, add a little water (milk). The batter is ready. We cut the liver in portions and lightly beat off with a wooden mallet. Pepper-s alt to taste. We put the pan on the fire and pour vegetable oil to a good temperature. Dip the pieces of liver into the batter and put them in the pan (it is important that they do not touch, otherwise they will not be evenly fried). Fry for a short time - 3-5 minutes on each side over medium heat. Serve the finished dish with a side dish (for example, mashed potatoes or boiled rice), decorate with fresh herbs. Winter pickles can also be served as an addition: cucumbers, tomatoes, cabbage.



• You can also try recipes from turkey liver in sour cream. One of them is extremely simple, but delicious. For a kilo of liver, you need to take a glass of thick sour cream, a glass of milk, half a glass of flour, onions, spices and vegetable oil for frying. Cut the onion into half rings and fry until golden brown. At this time, we cut the liver coarsely and soak it briefly in milk, and mix the flour with s alt and spices and add to the onion. We dry the liver from excess moisture and fry for several minutes on each side (half-cooked inside). Add onion and sour cream to the liver, cover with a lid and simmer for a quarter of an hour, but no more. During this time, the main ingredient will fully reach readiness, but will remain soft and fragrant.