Liver pate at home: recipe with photo

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

Preparing a delicious liver pate at home is quite simple. The main thing is to know the exact recipe in order to achieve the right consistency and good taste. Recently, a large number of various recipes have been created that radically change the classical understanding of the taste of pate. Both classic recipes and very unusual ones will be presented here.

Chicken liver pate at home

This dish takes about an hour to cook and takes a little longer to cool down. The cooking process is incredibly simple, even a person who rarely stands at the stove can handle it.

It is necessary to prepare the following products:

• 500 grams chicken liver;
• one large carrot;
• one large onion;
• 150 grams of butter;
• undercuts - 150 grams.

To improve the taste of this dish, you can use ground black pepper, Provence herbs, dried basil. Garnish with finely chopped parsleydill, parsley, etc.

How to cook?

The cooking process is quite simple. We offer detailed instructions:

1. Rinse the chicken liver thoroughly under running cold water.
2. Peel the carrots and onions, wash them well and cut into fairly large pieces. The shape of the cut when preparing this dish is not so important, because all the products will then be crushed in a blender.
3. Cut the undercut into large pieces as well.
4. Take a good heavy-bottomed frying pan, put pork meat on it and fry it until golden brown, after that you need to add vegetables, fry everything for another 5 to 7 minutes.
5. Now send the liver to the pan, add hot water so that it completely covers the food. The fire must be reduced to a minimum, cover with a lid and simmer for 40 minutes.
6. Remove finished products from heat, let cool, transfer to a blender bowl, add butter. It must be warm. Beat the ingredients until a homogeneous mass (puree) is formed.
7. This pate can be spread on white bread or a baguette.

Pate of two types of liver with dried mushrooms

The liver pate prepared according to this recipe has a very unusual taste and aroma. Such a dish can be included in the daily diet or made from it a festive snack. For example, pate can be wrapped in puff pastry and baked in the oven.

For cooking you will need the following ingredients:

• chicken liver - 400 grams;
• pork liver - 400 grams;
• several fresh chicken eggs;
• 40 grams of dried forest mushrooms;
• 120 grams of onion;
• 120 grams of carrots;
• pork shoulder - 200 grams;
• butter - 150 grams.

Allspice and black peppercorns, fresh rosemary, Italian herbs, ground pepper and s alt give a unique aroma.

Preparatory stage

Peel the pork liver from tubes and veins, rinse under running cold water along with the chicken liver. Cut the shoulder blade into medium cubes, the same form of cutting should be for two types of liver.

Boil dried mushrooms in a small amount of water for 10 minutes. Peel the vegetables, rinse thoroughly, cut into large cubes.

Heat treatment

Heat vegetable oil in a deep frying pan, fry carrots and onions, add pork shoulder and mushrooms, cook for a few more minutes. Add the liver, a sprig of rosemary, pour a little water and simmer for an hour.

When everything is ready, remove from heat and let cool. Grind with a meat grinder. Add melted butter and 2 - 3 raw eggs.

Mix thoroughly. Take a deep baking dish, grease with oil. Put the pâté mass into it, gently level with a silicone spatula.

Put the mold in the oven for 20 minutes, setting the temperature to 180 degrees. After the mold is removed from the oven, wait a bit, let it cool. Then carefully transfer the pate to a dish and refrigerate for several hours. Cut into portions before serving.

Prune pate

This recipe for homemade liver pate allows you to cook the dish quickly enough. Pate can be served as a daily meal and on the festive table. Not only chicken liver is used, but also fillet. The dish turns out quite tender and incredibly tasty.

For cooking you will need the following products:

• 900 grams chicken liver;
• 600 grams chicken fillet;
• one large carrot;
• two onions;
• 200 grams of prunes.

From spices in this case, it is recommended to use bay leaf, peppercorns, Provence herbs, s alt and pepper.

Cooking process

To do everything right, it is recommended to follow the step-by-step instructions:

1. Rinse meat and liver thoroughly under running cold water. Cut them into medium cubes.
2. Clean and wash vegetables, chop them.
3. Heat a frying pan, pour in a little vegetable oil or melt a cube of butter. Fry vegetables on it, then chicken fillet and liver and cook for another 5 - 7 minutes.
4. Then add prunes to the rest of the ingredients, add a little water, often one glass is enough. Liquid should not be much.
5. Add all necessary spices.
6. Simmer food over low heat for about an hour.
7. Remove from heat and givecool down.
8. Put all the ingredients in a blender bowl and grind them until a homogeneous mass is obtained. If the liver puree is too thick, you can add a little ordinary boiled water.
9. Chicken liver pâté can be shaped nicely, for example, into small sausages.
10. Serve with croutons and fresh dill.

How to properly form a dish

Take the cling film and spread it on the table. Spread the cooked pate on top of it. Grasping the edge of the film, begin to roll up a small roll. At the edges you will have pieces of the film, you need to hold on to them and carry the sausage around the table, in which case the pate will form correctly. Roll up the sides of the cling film and refrigerate for a few hours.

If desired, you can prepare a large amount of liver pate and just freeze it. After defrosting, it practically does not lose its taste and can be stored for a long time. In this case, you will always have a tasty and original dish in stock in case unexpected guests visit.

Some features of making pates

To make the pate extraordinarily tasty and the right consistency, you need to know some tricks of cooking this dish:

1. One of the most important features - you need to be able to properly grind food. The pate should be homogeneous, have the consistency of a paste. Large pieces are not allowed.
2. It is recommended to bring the dish to taste even before grinding.
3. Fresh herbs can make a big difference in taste.
4. If you want to make the pate incredibly tender and airy, then the products must be passed through a meat grinder twice, then rubbed through a sieve. In this case, the probability of meeting large pieces is excluded.
5. To make the dish more original, walnuts, garlic, dried fruits, smoked meats can be added to each of the presented recipes.
6. If the pate is too dry, you can add heavy cream, grape juice, vegetable or meat broth. Ordinary water will also work. In this case, the dish will be more dietary.
7. When preparing meat products, carefully process the meat so that there are no various films, veins and other inclusions that can significantly impair the taste of the finished pate.
8. Be sure to use various spices: bay leaf, Provence or Italian herbs, smoked paprika, coriander, cardamom, thyme, rosemary. But you should not add all seasonings at once to one dish, it is enough to use 2 - 3 varieties.

Now you can add classic and very unusual options for making liver pâtés at home to your collection of recipes. Everything is quite simple. And if everything is done correctly, the end result will surpass pleasantly please. In a word, try, cook and pamper your family and friends with delicious and high-quality food.