Liver paste

The main secret to preparing liver pate is proper chopping of ingredients. It is recommended to salt the pate after mixing the ingredients, but before chopping them, so that the taste of the dish is uniform. The structure of the pate should resemble paste - be elastic and tender.

Homemade chicken liver pate

Making chicken pate at home is quite quick and easy. It turns out airy and tender. The pate is used as a spread for sandwiches, filling for tartlets and other dishes.

1. 
   Liver pate can be easily prepared at home. The liver is suitable either chilled or frozen. Frozen liver should be thawed in the refrigerator in advance. Then we cut out the bile and fat from the product. Cut into pieces, place in a bowl and leave for a while.
2. 
   Now it’s the turn of onions and carrots. First they need to be cleaned, and then washed and crushed. Cut the onion into small pieces, and grate or chop the carrots.
3. 
   Pour sunflower oil into the frying pan. Heat it thoroughly on the stove, and then fry the onions and carrots on it. The vegetables should become soft.
4. 
   Add liver to vegetables. Mix it with vegetables and simmer for one minute. Boil a small amount of purified water in a kettle. Pour it into the pan, salt the ingredients and simmer them for about ten minutes. We try to constantly stir the liver during the cooking process.
5. 
   Transfer the dish from the frying pan to a bowl. Cool it and grind it using a blender or meat grinder. In order for the pate to have the structure we need, add butter to it (it must be taken out of the refrigerator in advance to soften). Mix the pate again (with a fork or blender). We spread the liver pate into any containers and put it in the refrigerator. Let it cool for a couple of hours.

Bon appetit!

How to make beef liver pate?

We offer you a recipe for making delicious dietary beef pate. The dish can be used for a snack or holiday treat. The main thing is that all ingredients are fresh.

Cooking time – 3 hours 25 minutes.

Cooking time – 50 minutes.

Number of servings – 10.

Ingredients:

• Onion – 3 pcs.
• Beef liver – 1 kg.
• Carrots – 1 pc.
• Olive oil – 2 tsp.
• Butter – 10 gr.
• Salt - to taste.
• Ground nutmeg – ½ tsp.
• Ground hot pepper - to taste.
• Bay leaf – 3 pcs.
• Dill – 1 branch.

Cooking process:

Step 1. First remove the film from the beef liver so that it does not interfere with the cooking process.Then cut out the fat and bile from the piece. Cut the liver into medium-sized pieces. Pour purified water into the pan and add the ingredient. Peel the onion and place it in a container with the liver. Next we send one bay leaf. Cook the products for 20-25 minutes until the liver is ready.

Step 2. Peel the remaining onions (2 pieces) and cut into pieces (not too small). Grease a frying pan with olive oil and add onions. To stew it rather than fry it, add a few tablespoons of the broth in which the liver was cooked.

Step 3. Wash the peeled carrots with running water. Boil it in any convenient way - in a saucepan on the stove, in a slow cooker.

Step 4. Grind the remaining bay leaves using a coffee grinder. If there is no such device, grind the product by hand.

Step 5. Wash the dill branch. Shake slightly to remove excess liquid. Place all the ingredients in a blender bowl - liver, carrots, onions, bay leaves, dill, hot peppers, salt and nutmeg. Grind the ingredients and add olive and butter in the process.

Step 6. Transfer the pate from the blender bowl into a separate container. Cover with cling film and place in the refrigerator for several hours.

Bon appetit!

Homemade pork liver pate

The basis for preparing the pate is boiled pork liver, minced through a meat grinder. When frying the liver, add a small amount of water to keep it juicy. The taste of the dish is formed by onions and spices.

Cooking time – 1 hour 40 minutes.

Cooking time – 30 minutes.

Number of servings – 6.

Ingredients:

• Pork liver – 250 gr.
• Onion – 1 pc.
• Butter – 50 gr.
• Vegetable oil – 2 tbsp.
• Bay leaf – 1 pc.
• Ground red hot pepper – 2 pinches.
• Ground coriander – 3 pinches.
• Salt - to taste.

Cooking process:

Step 1. Wash the pork liver thoroughly before boiling. Pour purified water into the pan. When it boils, place the pork liver in a container. Salt the liquid. Add bay leaf. While cooking the liver (30 minutes), constantly skim off the foam that will form on the surface of the liquid. Remove the liver from the broth using a slotted spoon and place it on a plate.

Step 2. When the liver has cooled, move it to a cutting board and cut into medium-sized pieces. We pass all the pieces through a meat grinder.Step 3. Peel the onion and cut into small cubes. Pour vegetable oil into the frying pan. When the oil is hot, place the onion in a container. Fry it until soft.

Step 4. Add liver to the onion. Fill the food with a small amount of pre-purified and boiled water. Simmer the product over medium heat. If there is not enough salt in the dish, add it to the mixture. Transfer the liver to a bowl, cool and season with butter and spices. Mix the ingredients.

Step 5. Achieve a delicate and airy pate structure using an immersion blender. Transfer the finished dish into a container, cover with a lid and place in the refrigerator.

Bon appetit!

Chicken liver pate with carrots and onions

Chicken liver pate with the addition of vegetables turns out very tender, satisfying and elastic – if you add butter to it. The tasty and healthy spread is used to make sandwiches that are suitable for snacks and breakfast.

Cooking time – 1 hour 25 minutes.

Cooking time – 35 minutes.

Number of servings – 6.

Ingredients:

• Onion – 1 pc.
• Carrots – 1 pc.
• Chicken liver – 500-600 gr.
• Butter – 100 gr.
• Vegetable oil – 3-4 tbsp.
• Salt - to taste.
• Bay leaf – 1-2 pcs.
• Allspice – 5-6 pcs.

Cooking process:

Step 1. First, wash the chicken liver. Place it in a colander to drain the water. Using a knife, cut out the films and bile.Step 2. Cut the peeled onion in half and cut into half rings of small thickness.

Step 3. Choose large carrots for the pate. Using a knife, cut off the top layer of the vegetable. We wash it and then cut it into four parts, which we chop into large pieces.

Step 4. Pour a few tablespoons of vegetable oil into the frying pan. Let's heat it up. First put the onion in the container. Fry it and add carrots. Mix the vegetables and simmer until soft.

Step 5. Transfer the fried onions and carrots to a deep plate. We wash the pan. In a heated frying pan with oil, fry the liver: a couple of minutes on one side and a couple of minutes on the other. We supplement the liver with vegetables and butter (50 grams). Mix the products thoroughly and simmer for 25-30 minutes over medium heat. Cover the pan with a lid. While the future pate is stewing, add salt, bay leaf and allspice to it.Step 6. Transfer the finished dish from the frying pan to a bowl. We get rid of the bay leaf and allspice. We supplement the pate with the remaining butter (50 grams).

Step 7. Bring the pate to the tender and airy state we need using a submersible blender. We taste the dish for the presence of salt. If it is missing, add it. Mix the dish again. Transfer to a container. When the pate has cooled, cover it with a lid and put it in the refrigerator.

Bon appetit!

Chicken liver pate with butter and egg

A pate with a subtle onion note and an unusual appearance due to the addition of small pieces of boiled eggs. Butter in the dish gives it a more delicate taste and airy structure.

Cooking time – 1 hour 5 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Chicken liver – 500 gr.
• Onion – 400-500 gr.
• Vegetable oil – 4 tbsp.
• Eggs – 4 pcs.
• Butter – 100-200 gr.
• Salt – 1-1.5 tsp.
• Ground black pepper – 1-1.5 tsp.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. We process the chicken liver: remove the bile with a sharp knife so that the dish does not taste bitter and there is no film of fat. Then rinse the product with running water, thoroughly on all sides.

Step 2. Peeled onion, cut into half rings. Fry it in a hot frying pan with vegetable oil. While stirring, wait until the onion becomes soft.Step 3. Place the onion in a bowl. In a clean, dry frying pan, again heated on the stove with vegetable oil, fry the liver until golden brown. Before frying, sprinkle the liver with pepper. Place bay leaf in the finished dish. Turn off the stove and cover the pan with a lid.

Step 4. While the liver is cooling, boil the eggs. Choose a pan convenient for cooking and place the ingredient there. Pour cold water into the pan. After the water boils, continue cooking the eggs for about seven minutes. When the product has cooled, peel it and pass it (3 pieces) together with the liver and onions through a meat grinder.

Step 5. Pour the juice remaining after frying the liver into the prepared mass. Add butter (pre-melted at room temperature) and salt. Chop the fourth egg and mix it with the pate.

Bon appetit!

Homemade goose liver pate

Real goose liver pate is a masterpiece of culinary art, which is served only in the best French restaurants. Can you believe that you can make it at home? The dish will turn out no less tasty than that of famous chefs.

Cooking time – 55 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Goose liver – 500 gr.
• Onion – 3 pcs.
• Milk – 200 ml.
• Ground allspice – 1 tsp.
• Pork fat – 100 gr.
• Carrots – 2 pcs.
• Table salt – 2 tsp.
• Ground nutmeg – ½ tsp.

Cooking process:

Step 1. To prepare the dish we will need onions and carrots. We cut the peeled and washed ingredients as follows: chop the carrots into semicircles, and chop the onion into small cubes.Step 2. Free the goose liver from the films, cut off all unnecessary parts. We rinse the product and soak it with a paper towel. Cut into medium sized pieces.

Step 3: Melt pork fat in a cast iron skillet. Then put the vegetables in it and fry them until transparent and soft. Add chopped liver to the vegetables and mix the ingredients. It will take about ten minutes to fry the food. Add salt and spices to the dish 1-2 minutes before the end of frying.

Step 4. Now you need to get rid of the fat that has not been absorbed into the mass and transfer the pate into a bowl. Grind the mixture using an immersion blender or food processor.

Step 5. Transfer the pate from the bowl to the pan again. Fill it with milk. Simmer the ingredients in milk for 7 minutes. Before stewing, the pate must be mixed well.Step 6. To cool the pate, transfer it to a container and store it in the refrigerator, covered, for no more than three days.

Bon appetit!

Tender duck liver pate

Duck liver pate is very tender and tasty. It can be used as a spread for white bread or thick pancakes. In combination with fried onions, the dish will also become very aromatic.

Cooking time – 55 minutes.

Cooking time – 20 minutes.

Number of servings – 1.

Ingredients:

• Duck liver – 500 gr.
• Onion – 1 pc.
• Salt – 1 pinch.
• Ground nutmeg – 1 pinch.
• Ground black pepper – 1 pinch.
• Cream 33-35% – 3 tbsp.
• Butter – 100 gr.
• Olive oil – 3 tbsp.

Cooking process:

Step 1. First peel the onion, and then cut it into bars or strips using a knife. Heat olive oil in a frying pan and then fry the onion in it until it becomes translucent.

Step 2. First we clean the duck liver from films, veins and other unnecessary parts, and then wash it and cut it into pieces. Place the liver in a container with the onions. We fry the food. Season them with spices and salt. The inside of the liver should remain pink.

Step 3. Add cream to the products (they can be replaced with sour cream). Bring the liquid to a boil. Turn off the stove and let the mixture cool. It should become warm.

Step 4. Place the cooled mass into the blender bowl. Beat it until smooth and add butter, previously softened at room temperature. Beat the mixture again with a blender.

Step 5. Transfer the pate to a food storage container, which we cover tightly with a lid. Place the container in the refrigerator.

Bon appetit!

Homemade turkey liver pate

Turkey liver pate is a juicy, tender and tasty dish that can be easily prepared at home.The pate consists of simple and healthy ingredients, so even children are allowed to feed it.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings – 4.

Ingredients:

• Turkey liver – 500 gr.
• Vegetable oil – 2 tbsp.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Salt – 1 pinch.
• Ground black pepper – 1 pinch.
• Parsley - 2 branches.
• Butter – 100 gr.

Cooking process:

Step 1. Cut two carrots, peeled and washed with running water, into small cubes using a knife.

Step 2. Turn on the stove and place a pan with vegetable oil on it. Peel the onions and cut them into small cubes. Place vegetables in a saucepan. Fry them in oil.Step 3. Wash the turkey liver with running water. Place it in a pan and fry along with vegetables for 7-10 minutes. Season the dish with one pinch of salt and one pinch of pepper.

Step 4. Wash a couple of parsley sprigs and shake them slightly to remove excess liquid. Finely chop the product on a cutting board and add to the liver with vegetables.

Step 5. Transfer the mixture from the saucepan to the blender bowl. Add butter and beat until smooth. Then move the pate into any deep container and level the surface with a pastry brush. We put it in the refrigerator.

Bon appetit!

Tender chicken liver pate with cream

Delicate chicken liver pate with a light creamy flavor goes well with toast and fresh bread. It is also used as a filling for profiteroles.

Cooking time – 1 hour 10 minutes.

Cooking time – 25 minutes.

Number of servings – 1.

Ingredients:

• Chicken liver – 500 gr.
• Onions – 2-3 pcs.
• Carrots – 0.5 pcs.
• Salt – 1 tsp.
• Ground black pepper – 1-2 pinches.
• Nutmeg - on the tip of the knife.
• Cream 15% – 200 ml.
• Butter – 50 gr.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Prepare the chicken liver: cut off the bile so that the finished dish does not taste bitter, cut off the fat and rinse the product. Peel the onion.Step 2. Mix vegetable oil and 20 grams of butter in a frying pan. Heat on the stove. Cut the onion into half rings and fry until softened.

Step 3. We don't need a whole carrot, but only half of it. Therefore, we immediately cut off the required amount of root vegetables, clean them and wash them with running water. Place the carrots in the pan (if you add more root vegetables, the pate will be too sweet). Fry the onions and carrots for a few minutes until soft.

Step 4. Place chicken livers in the pan. Fry it with vegetables for about ten minutes. Mix the mixture and pour in the cream. The liquid should completely cover the product.

Step 5. Evaporate half of the cream (about ten minutes). Add spices. Turn off the stove and let the dish cool. Transfer the mixture into a blender bowl. Add butter and grind. Transfer the finished pate into a glass jar and leave in the refrigerator for 7-8 hours.Bon appetit!

Delicious recipe for rabbit liver pate

Rabbit liver is considered a delicacy product. Dishes made from this ingredient are considered dietary, as they contain a minimum of calories and a lot of useful substances.

Cooking time – 1 hour.

Cooking time – 45 minutes.

Number of servings – 6.

Ingredients:

• Rabbit liver – 230 gr.
• Butter – 2 tbsp.
• Onion – 2 pcs.
• Garlic – 2 teeth.
• Cumin – 1 branch.
• Parsley - 1 branch.
• Sherry wine – 100 ml.
• Cream 35% – 3 tbsp.
• Salt – 1 pinch.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1.The main ingredient - rabbit liver - is removed from the films and veins using a knife. Then the product should be thoroughly washed, excess moisture removed with paper towels and cut into large pieces.

Step 2. Cut the peeled onion and garlic cloves into small cubes.

Step 3. Wash the cumin and parsley branches. Shake the greens - there should be no excess moisture on them. Remove the leaves from the cumin stem and finely chop them along with the parsley.

Step 4. Melt butter in a frying pan. As soon as it starts to bubble, add the onion and garlic. Fry them until golden brown and soft, for five minutes.

Step 5. Place the chopped rabbit liver into the frying pan. Simmer it together with onions and garlic for a couple of minutes, and then add chopped parsley and cumin, sherry, salt and pepper. After a couple of minutes, when the alcohol has evaporated from the dish, turn off the stove and let the workpiece cool (10 minutes).

Step 6. Transfer the cooled mass into a blender container and grind it, and then rub it through a sieve. Pour the cream into a separate bowl and beat it with a mixer until stiff. Mix the cream with the pate: stir until smooth. Cover the bowl with the dish with cling film “in contact”. We store the pate in the refrigerator.

Bon appetit!