Homemade liver pate recipe. How to make delicious homemade liver pate

Now the pate can be bought in any store. But can the one in which the main place is occupied by preservatives, dyes, flavors and thickeners compare with home-made, self-cooked?

At home pate from beef liver turns out nutritious and very tasty.

cooking secrets

Beef liver is very useful. No wonder it is recommended to include it in the diet in order to avoid such an unpleasant disease as anemia. But if it is not properly prepared for cooking (frying), then you can spoil the whole dish.

• Pay attention to her appearance. The liver should be smooth, even red-brown in color, without spots, external blood vessels, lymph nodes, various neoplasms.
• She must be without gallbladder. If a part of the liver is colored greenish (from contact with bile), this place must be carefully cut out, otherwise the dish may taste bitter.
• Before cooking, the liver is washed in cold water, remove the film and remove all suspicious places.
• Some housewives soak beef liver in milk. This technique allows you to remove bitterness from it and makes it softer. If there is no milk, you can soak the liver in cold water.
• There is another way that will rid the liver of bitterness. Although the hostesses use it very rarely.
  • Cut the liver into large pieces, dip in boiling salted water and cook for 5 minutes.
  • Throw it in a colander.
  • Rinse cold water.
  • Cut into slices for further heat treatment.
• Pate is prepared from both fried liver and boiled liver. This affects the taste of the dish and its calorie content.
• You can add onions, garlic, carrots, milk, butter to the pate.
• The liver should not be overcooked or overcooked, otherwise it becomes tough and tasteless.
• The finished pate is laid out in a glass jar and put in the refrigerator. The cooled pate is spread on bread.
• You can also cook it in the form of a roll and cool in the refrigerator. When cold, it is cut into slices and served on the table.

Below are recipes for beef liver pate, based on which you can cook it at home.

Beef liver pate: a classic recipe

Ingredients:

• beef liver - 800 g;
• veal or pork fillet (for the second option) - 300 g;
• bacon - 150 g;
• butter - 100 g;
• milk or broth - 50 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• ground black pepper - a pinch;
• salt - to taste;
• parsley root (for the second option) - small piece;
• nutmeg(for the second option) - to taste;
• eggs - 1 pc.

Cooking method:

First option

• Cut the bacon into small cubes.
• Cut the onion and carrot into slices.
• Mix bacon, onion and carrots, simmer in a small amount water until half cooked.
• Add prepared liver cut into cubes, salt, pepper, milk (broth) and bring to readiness.
• Cool the liver with vegetables slightly and pass through a meat grinder twice. If there is a lot of liquid, pour it into a cup, and then gradually add to the pate mass, achieving desired consistency. Mix thoroughly with soft butter.
• Put in a salad bowl and arrange boiled egg. Sprinkle with chopped herbs.

Second option

• Cut the bacon into cubes and lightly fry in a pan.
• Cut the carrots, onions and parsley into strips. Add to bacon and sauté until half cooked.
• Cut the meat into cubes, combine with vegetables.
• Pour milk or broth and simmer for 50-60 minutes.
• Put the washed liver cut into pieces, 50 g butter, salt, pepper, nutmeg and small fire cook 20 minutes.
• Cool the dish slightly and pass through the meat grinder twice.
• Beat the mince well and refrigerate.
• Shape the pate into a loaf and place in the refrigerator. When it has cooled well, cut into wide pieces.

Beef liver pate in the form of a roll

Ingredients:

• beef liver - 600 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt and pepper - to taste;
• Bay leaf- 2-3 pieces;
• vegetable oil - 3 tbsp. l.;
• butter (in pate) - 100 g;
• butter for the roll layer - 100 g.

Cooking method

• Cut the prepared liver into pieces.
• Finely chop the onion.
• Fry it for 1 tbsp. l. vegetable oil until transparent.
• Grate the peeled carrots on a medium grater. Add to the onion and fry until soft.
• Pour the remaining oil into another pan, heat it up, put the liver and fry until golden brown.
• Add salt, pepper, bay leaf, stir, cover, reduce heat and simmer for 15 minutes.
• Twist the slightly cooled liver and vegetables twice through a meat grinder.
• Transfer the mass to a blender, add soft butter and beat everything well.
• Spread on a tray cling film. Put the pate in the form of a rectangle on it. Place in the refrigerator to chill slightly.
• Then brush it with butter. Roll carefully. Put in the refrigerator until completely solidified.
• Cut the cooled pate into wide slices and serve.

Pate with boiled beef liver

Ingredients:

• beef liver - 600 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 120 g;
• salt - to taste;
• ground black pepper - to taste.

Cooking method

• Finely chop the onion.
• Put a small piece of butter in a frying pan, melt and sauté the onion in it.
• Pour 1-1.5 liters of water into a saucepan and bring to a boil. Salt. Dip carrots in it and cook for 10 minutes.
• Cut prepared beef liver large pieces and put in water with carrots. Boil for 15 minutes, skimming off the foam.
• Without removing from the broth, cool the carrots and liver.
• When all the ingredients have cooled, pass them through the meat grinder twice, adding the remaining butter.
• Transfer the mixture to a blender and blend thoroughly.
• Store the finished pâté in a glass jar in the refrigerator.

Beef liver pate with basil

Ingredients:

• beef liver - 800 g;
• carrots - 4 pcs.;
• onion - 4 pcs.;
• salt - to taste;
• ground black pepper - to taste;
• dried basil - 1 tsp;
• butter - 100 g.

Cooking method

• Finely chop the onion. Grate carrots on a medium grater.
• Take a deep frying pan, melt the butter in it and fry the onion along with the carrots.
• Put the prepared beef liver cut into pieces and fry for 15 minutes. Put the spices, mix and simmer for another 5-10 minutes. Cool down.
• Put everything in a blender and grind until smooth.
• Put the pate in glass containers and refrigerate until completely cool.

Beef liver pate with mushrooms

Ingredients:

• beef liver - 800 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh champignons - 300 g;
• vegetable oil - 50 g;
• butter - 100 g;
• salt - to taste;
• greens - to taste.

Cooking method

• Pour half the vegetable oil into a frying pan and heat well. Add the chopped onion and fry lightly.
• Cut the prepared liver into small pieces.
• Add it to the onion and fry on all sides so that there is no blood.
• Grate the carrots on a medium grater and put in a pan with onions and liver. Stir, cover and simmer over low heat for about 20 minutes. Salt.
• Peel the mushrooms, wash, cut into small cubes.
• In another pan, heat the remaining vegetable oil, add a small piece of butter. Add mushrooms and saute until tender, 15 minutes.
• Pass the liver with vegetables twice through a meat grinder.
• Add the remaining butter and stir until it dissolves well.
• Combine the pate with mushrooms and knead thoroughly again.
• Place in refrigerator to cool down. IN ready-made pate has a delicate texture with pieces of mushrooms.

Note to the owner

Pate prepared in any of these ways cannot be stored for a long time. Therefore, calculate the amount of ingredients in such a way that the pate can be eaten in 2-3 days.

Some housewives pack the pate in small pieces. plastic containers and freeze in the freezer.

Many people think that the best appetizer, how liver paste just can't be found. Gentle, airy and incredible delicious pate Not everyone knows how to cook. About how to remove the bitterness characteristic of pork liver how not to overdry it in a pan and make the dish uniform in consistency and very tasty, we will tell in our article.

Secrets of cooking delicious pate

Many housewives deliberately bypass the pork liver, preferring beef or chicken offal. This is due to the specific aftertaste and bitterness that can spoil the taste. ready meal. The following recommendations will help you get rid of these troubles and cook a delicious and tender pork liver pate at home:

1. For pâté, only fresh pork liver is used, which has a moist, shiny surface without spots.
2. To get rid of the bitterness inherent in pork liver, you need to start boiling it in cold water, and not lower it into boiling water.
3. If you add a little sugar to the water during cooking, the liver will not boil soft and remain juicy.
4. So that the pate does not darken in the air and does not weather, it is poured with melted butter.

Classic liver pate with carrots

A delicious pork liver pate with fried vegetables and golden butter can be prepared according to the following recipe.

The cooking sequence will be as follows:

1. Liver (800 g) washed under running water, dried with a towel and rubbed with salt to remove the film from the surface. Large veins and ducts are cut out.
2. The prepared liver is transferred to a saucepan and poured with cold water (1 l) with sugar (1.5 teaspoons). After boiling, it is necessary to remove the foam, add bay leaf and continue to cook the offal over low heat for another 25 minutes. Ready liver Remove from water, pat dry and cut into large pieces.
3. in a pan with vegetable oil(2 tablespoons) slices of garlic crushed with the flat side of a knife (3 pcs.) Are fried. After 2 minutes, the garlic can be removed, and in fragrant oil put onion cut into 4 parts (2 pcs.) And coarsely grated carrots. Then the liver is sent to the pan and fried for 2 minutes.
4. To give a nutty flavor and get the aroma of cognac, the liver in a pan must be flambéed. To do this, pour 2 tablespoons of cognac into the pan and set it on fire. After a minute, all alcohol burns out.
5. The fried liver, along with vegetables, is passed through a meat grinder with a fine grate. After that, the minced meat is crushed again with an immersion blender.
6. Soft butter (200 g) is beaten with a mixer until fluffy, and then, literally adding a tablespoon, the liver pate is added to the butter, mixing thoroughly. Add a pinch of salt and some black pepper.
7. The finished pork liver pate with carrots and onions is laid out in a glass or ceramic form and poured with melted butter (50 ml). Within two hours, the pate should cool in the refrigerator, after which it can be served at the table.

Pork liver pate with lard

Often, when preparing a pate, lard is added to the liver, due to which the appetizer becomes softer and easily spread on bread. The result is a very tasty pork liver pate.

The recipe for its preparation is as follows:

1. Sliced ​​liver (1 kg) is soaked for half an hour in milk.
2. At this time, sliced ​​\u200b\u200blard without a skin (200 g) and garlic (3 cloves) are fried in a deep frying pan. Then add a tablespoon of vegetable oil, chopped large onions (2 pcs.) And the same amount of carrots.
3. When the onion becomes transparent, the liver is laid out in the pan, salt and pepper are added.
4. The liver is stewed under a closed lid for about half an hour. After that, it must be removed from the pan, cooled, twisted through a meat grinder and additionally chopped with a blender.
5. Lastly, the pate is mixed with butter (170 g). Ready snack poured with melted butter (30 g) and sent to the refrigerator for 1 hour.

Pork liver pate with cream

According to this recipe, the pate turns out more like thick sauce, in which it is convenient to dip crackers or crackers. However, in the refrigerator, the snack becomes thicker and easily spreads on bread.

Delicious pork liver pate with rich creamy taste prepared like this:

1. Carrots and onions are cut into arbitrary pieces and stewed under the lid in butter (70 g) until soft.
2. After 5 minutes, chopped pork liver (500 g) is added to the vegetables in the pan.
3. It is brought to half-ready for 10 minutes, then nutmeg (¼ teaspoon) and salt to taste are added.
4. Under the lid, the liver is stewed for another 20 minutes, after which it is transferred to a plate, cooled and twisted in a meat grinder.
5. In a frying pan with oil, where the liver and vegetables were fried, pour 80 ml of cream with a fat content of 10-20%, add turmeric and paprika (¼ teaspoon). creamy mass it is necessary to warm up well, then cool and add to the twisted offal.
6. Grind the pate again with an immersion blender and you can serve it to the table.

Recipe for pâté baked in the oven

This dish can also be called the most useful, since the liver is not fried for it, but baked in the oven along with vegetables and butter.

To prepare appetizers pork offal you need to grind all the ingredients (pork liver - 0.5 kg, onion and garlic clove) in a meat grinder. IN minced meat add 50 ml of milk, salt and pepper to taste. Next, pour in the melted butter and grind the minced meat again with a submersible blender.

After that, the pate is laid out in a small greased baking dish. From above it is tightened with foil. After that, the form is placed in a baking sheet bigger size, into which water is poured to the middle. Pork liver pate in the oven is baked at 160 degrees for 60 minutes. The appetizer is served chilled.

Liver pate from pork liver: a recipe in a slow cooker

Cooking pate in a slow cooker is even easier and faster than in any other way. The liver, washed and cut into pieces, is simply laid out in the multicooker bowl along with chopped onions, carrots and a clove of garlic. From above, the ingredients are poured with milk (180 ml). After that, the multicooker lid closes and the "Baking" mode is set. Cooking time is 35 minutes.

Salt and pepper are added to the stewed vegetables with liver to taste. After that, they are crushed with a submersible blender with a tablespoon of butter. It turns out a very tasty and low-fat liver pate from pork liver. The recipe for its preparation is very simple and accessible to everyone. For beautiful presentation appetizers pate after grinding is transferred to a ceramic or glass jar and sprinkled with fresh green onions.

Pork liver pate in winter

Home-cooked pate can not only be served immediately, but can also be preserved for the winter. To prepare such an appetizer, sliced ​​​​pork liver (1 kg) is fried on both sides in butter (100 g), then the onion is sautéed and the ingredients are minced in a meat grinder at least twice. Salt, pepper, nutmeg are added to the prepared minced meat. After that, the mass is heated over low heat.

In prepared glass jars Ready-made liver pate from pork liver is laid out. The recipe for an appetizer for the winter suggests it mandatory sterilization in a saucepan with hot water within 2 hours. So that during the heat treatment the juice does not flow out of the pate, the minced meat should be placed in jars, not reaching the edge of 3 cm.

Pork liver pate cooked in a bag

To prepare this pate, all the ingredients (0.5 kg of liver, lard and onions) in fresh ground with an immersion blender to uniform consistency. In the process of whipping, they are added raw eggs(5 pieces.), semolina(10 tablespoons), salt and pepper. Prepared minced meat should stand on the table for 15 minutes.

After the specified time, the minced meat is transferred to a baking bag, carefully tied up and lowered into a pot of cold water. Cook the pate for 2 hours over low heat. It is advisable to ensure that the bag does not touch the walls of the pan. The cooled pate is cut into slices and served at the table.

Delicious, satisfying and deliciously tender - it's all about him, about homemade pate. In addition, if it is prepared at home, then you will be 100% sure of its naturalness. So, without any fear, offer your child (and not only) such sandwiches for breakfast. Or treat friends who have looked at the light with tartlets filled with pate mass. Such cold appetizer would fit on any table. And eaten with pleasure, and immediately!

Surely, many of you know how to cook pate at home. And they did it more than once. But there are many types of this wonderful nutritious treat. And they differ not only in the set of ingredients, but also in the method of preparation.

So, pate is a delicate pasty mass of a homogeneous consistency. Products eligible for leading role when preparing this yummy a lot. Moreover, both animal and plant origin. But the recipe for making liver pate has become the most famous and widespread.

Liver pate is not only tasty, but also extremely healthy. It can be prepared from pork, beef, as well as chicken or goose liver.

In addition to the use of offal, pate can be meat or poultry: chicken, turkey. They can add various vegetables- onions, carrots, pumpkins, etc. Still cooking fish pate(from fish fillet) and cod liver.

There are also recipes lean variations pate: from mushrooms, beans, lentils, from tofu cheese. Chopped nuts, seeds and greens will organically fit into the composition of such pates. Such varieties of it are good for vegetarians and fasting people. And also, being less caloric, they are ideal for dieters.

If you do not bother counting calories, then you will certainly like the bacon pate. Or from herring, better known as herring oil. They are both a hearty addition to main courses and a savory snack.

To prepare some types of pate, simply use a meat grinder or blender, seasoning them with spices. Others require heat treatment. They are being prepared long time over low heat or bake the future pate in the oven or slow cooker.

You will learn how to make delicious and beautifully serve homemade pate from our master classes with step-by-step photos.

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Combination chicken breast, pumpkins and sour cucumbers- it's a firework of taste! cook chicken pate according to our original recipe and make sure that this rather simple dish is worthy of the festive table.

Pate of pork liver, onion and carrots - lovely snack for both everyday and holiday menu. If you prefer natural and healthy food, cook your own pate for your family according to our simple recipe.

No purchased pâté can compare with homemade pâté. store snacks contain a lot of preservatives and other harmful substances so that they can be stored for a very long time. You can safely treat your relatives and friends with homemade pate without fear for their health.

There are several hundred ways to make homemade pâtés, among which you can find recipes for every taste. Meat lovers will surely like liver, chicken and beef pates, and vegetarians will love appetizers of mushrooms and vegetables. For cooking homemade pate you can use any canned fish and vegetables, various herbs, spices and herbs.

Homemade pate - preparing food and dishes

To prepare homemade pate, you need to prepare a bowl for mixing ingredients, a knife, a blender, a cutting board, a frying pan and a saucepan. The finished pate should be stored in a container with a lid in the refrigerator.

If homemade meat or liver pate is being prepared, the products must be washed, cut and fried (or boiled). We thoroughly wash and chop all vegetables and herbs, fry the vegetables if necessary. WITH canned food drain the liquid.

Homemade pate recipes:

Recipe 1: Homemade Pate

Instead of buying store-bought liver pâtés stuffed with preservatives and who knows what else, make your own delicious homemade pâté. The easiest way to cook chicken liver pate with the addition of vegetables and spices. Try it too!

Required Ingredients:

• 800 g chicken liver;
• Two bulbs;
• One large carrot;
• Butter;
• Salt - to taste;
• Greenery.

Cooking method:

We wash the liver, cut into pieces and fry in butter for several minutes. Wash and clean carrots, cut into cubes. We chop the onion. Fry the carrots with onions in the oil left after frying the liver. Saute vegetables until onion becomes translucent. We spread the liver pieces to the vegetables, cover the pan with a lid, reduce the fire and simmer everything together for another 20 minutes. Put the contents in a bowl and puree with a blender until smooth. Salt the mass to taste, add 50 g of butter, mix and put in the refrigerator. Serve homemade pate with chopped herbs.

Recipe 2: Homemade champignon pate with zucchini

Mushroom homemade pate with vegetables real gift for lovers of delicious healthy food. To prepare such an appetizer, you will need fresh champignons, zucchini, onion, processed cheese and seasonings. If everything is done correctly, no one will guess that there is no meat in the composition.

Required Ingredients:

• Two medium zucchini (200 g each);
• 300 g of champignons;
• Head onion;
• One carrot;
• 2-3 cloves of garlic;
• 30 ml soy sauce;
• Seasonings (curry, coriander, black ground pepper nutmeg and thyme);
• Greenery;
• 100 g processed cheese (ideally Philadelphia cheese).

Cooking method:

We clean the zucchini, rub on coarse grater, add salt and leave for half an hour. Finely chop the onion, rub the carrots, finely chop the mushrooms. First, lightly fry the onion with carrots, then spread the mushrooms, add soy sauce and cook until all the liquid has evaporated. Do not forget to season the mass with spices. Transfer the roast to a bowl. Zucchini should give juice by this point. Squeeze out excess liquid through gauze. We spread the zucchini in a pan, add some salt, add greens and garlic passed through a press. Fry over low heat (possible under a lid with a hole) until the liquid has completely evaporated. We spread the zucchini to the mushrooms and vegetables, puree the ingredients with a blender until smooth. Add grated melted cheese to the puree. Beat the mass again with a blender. Instead of processed cheese can add cottage cheese- homemade pate will turn out even more tender.

Recipe 3: Homemade Cod Liver Pate

Many housewives prepare cod liver salad, however, due to the high fat content, this dish is not suitable for everyone. Cod liver pate is less fatty than salad, but also very tasty. Such an appetizer can even be served at the festive table.

Required Ingredients:

• Jar canned liver cod;
• One egg;
• One potato;
• One bulb;
• 25 g hard cheese;
• 1 tsp mustard.

Cooking method:

Chop the onion, mix with mustard and pour boiling water. After three minutes, drain the water through a colander, leave the onion to cool. Boil the egg and potato. Knead the cod liver with a fork in a place with pickled onions. Boiled potatoes puree with a blender, grate the cheese. Mix the liver with potatoes and cheese. boiled egg grate and mix with total weight. For uniformity, the entire mass can be pureed with a blender. Serve homemade pate with rye bread.

Recipe 4: Homemade Bean Pate

Very satisfying and healthy snack which will appeal not only to vegetarians, but also to lovers meat products.

Required Ingredients:

• 4 tablespoons of olive oil;
• Half a lemon;
• 8 sun dried tomatoes olive oil;
• 2 spoons of capers;
• A bunch of greens (sage, parsley, lovage);
• Half a teaspoon sweet paprika;
• Half a kilo of white canned beans(you can also boiled);
• Two bulbs;
• A clove of garlic.

Cooking method:

Chop the onion, lightly crush the garlic clove. Fry the onion with garlic in olive oil (1 tablespoon) until golden color. Drain the liquid from the canned beans, puree the beans using a blender with the remaining oil and fried garlic clove. We survive in mashed potatoes the juice of half a lemon, mix. Finely chop all the greens with a knife, sun-dried tomatoes grind with capers in a blender. Add chopped capers with tomatoes, onions and greens to the bean puree. Season with paprika, salt and pepper. Mix the whole mass thoroughly. Spread homemade bean paste on fresh bread.

- Homemade pate can be made completely homogeneous by puréing all the ingredients with a blender, or in the form of a mass with the addition of chopped onions, herbs and other ingredients;

- Before preparing the liver pate, the liver can be soaked in milk for an hour and a half;

- Before cooking homemade beef pate, the film must be removed from the meat.

What is good liver pate? He has very delicate taste, which is usually liked by everyone - both adults and children. You can make sandwiches from it, which are actually universal: they are suitable for quick, but hearty breakfast, and for a snack at school or at work, and as a meal on the road. And liver pate is an excellent filling for all kinds of festive snacks starting from stuffed eggs and ending with tarts.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So a very young hostess, who does not have much experience, and a mother of a large family, who simply does not have the opportunity to spend all day in the chores in the kitchen, can cope.

I hope I convinced you, and you also wanted to pamper your loved ones with this delicious snack. Then I won’t distract you with general information anymore, it’s better to tell you right away how to cook chicken liver liver pate without much hassle.

Ingredients:

• 400 g of liver (chicken or turkey);
• 100 g of onions;
• 70 g carrots;
• 70 g butter;
• a pinch of nutmeg;
• salt, black ground pepper - to taste;
• 1 tablespoon vegetable oil.

Cooking liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver was frozen, thaw it in advance, keeping it in the refrigerator so that the defrosting process is slower. This will keep maximum amount useful substances in the liver, it will remain elastic and practically will not differ from fresh.

Cut the onion into quarter rings or half rings, rub the carrots on a coarse grater.

Heat up a frying pan with vegetable oil. We spread the prepared onions and carrots in the pan and pass them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, 12-15 minutes.

Readiness is checked as follows: with a wooden (or silicone) spatula, cut a piece of liver in half. If the liver is ready, no juice will stand out on the cut, it will be brownish (not burgundy!) in color. In order not to overcook the liver, check the cut every 2 minutes after 10 minutes of frying, because overcooked liver becomes dry, tough and then your pate risks not being so tasty.

Prepared liver with vegetables can be cooled for 5-7 minutes - just to make it comfortable to process them further. But cool completely room temperature do not, otherwise small grains may be felt in the pate.

We twist the liver with vegetables twice through a meat grinder (we use a grate with small holes).

Then add nutmeg, salt, pepper and melted butter. Mix until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pâté in a lidded container and place in the refrigerator until completely chilled.