How to cook goose liver pate. Recipe: Liver Pate - Goose Liver Pate - Easy Recipe

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Among all the recipes for liver pates, it is the goose liver appetizer that is considered the softest and most delicious. It’s soft on its own, but when cooked right with the right ingredients, it tastes amazing. Sandwiches with goose liver pate are eaten very quickly, the product does not even have to be stored.

There are many recipes for making goose liver pate at home, all of them are simple and can be done in a short time. And additional products only enhance the taste of the dish.

Classic recipe

This appetizer recipe contains cognac (or brandy), so it cannot be fully called classic. However, it is this goose liver pate that is most often prepared due to its lightness and simplicity, so it can be safely considered the main recipe. All others are derivatives of it.

To prepare this appetizer you will need:

1. Goose liver - 700g.
2. Onions - 3-4 pcs.
3. A piece of bacon or goose lard - 60g.
4. Butter - 2 tbsp.
5. Green pickled peas - 2 tbsp.
6. Cognac or brandy - 50 ml.
7. Salt, cayenne pepper - to taste.

Cooking method

First you need to prepare the onion - peel and chop into small pieces. Lard and half of the butter are laid out on a preheated pan, melted to a transparent state, onions are poured out. Fry the onion for 2-3 minutes, then lay out the liver.

For preliminary readiness, it takes no more than 10 minutes, after which you need to put the entire contents of the pan in a separate container. Add the rest of the oil, salt, cognac, peas there and grind with a blender. The finished mass should be tasted for salt and, if necessary, added. And then put in a container for storage and put in the refrigerator to infuse. After 2-3 hours, the snack is ready to eat.

Foie gras

The name "foie gras" has been heard by many, and since it sounds quite exotic, one gets the impression that this is a rare foreign delicacy. In fact, foie gras foie gras is just another type of appetizer that you can make at home. A feature of this recipe is the addition of wine, as well as a special type of heat treatment. For cooking, you can use both goose and duck liver.

For this type of dish, you need to take:

1. Goose liver - 1.5 kg.
2. White wine (preferably dry) - 100 ml.
3. Salt, pepper to taste.

Cooking method

An important step in cooking is the preparation of the liver. Leave it in cold water overnight. In the morning, it is cut into small pieces, poured with wine, salt and pepper are added. In this marinade, she should lie for another couple of hours.

Put the whole liver into the prepared form, take another baking dish - a larger one, pour water into it and install the first container. These two forms must be carefully placed in the oven, which is heated to 100 degrees and allowed to bake for 30 minutes. Taking out the finished pate, you will need to drain the excess fat that appears on its surface. After all, "foie gras" is translated as "fatty liver."

After that, the mass should be allowed to cool down and you can try. Sandwiches or tartlets with goose liver pate will please everyone who eats them.

Recipe with mushrooms

There is another unusual recipe for a delicious snack, for which you need to take some dried mushrooms. This will give the appetizer a special flavor. The rest of the recipe is not much different from the classic preparation.

It needs the following products:

1. Goose liver - 500g.
2. Butter - 150g.
3. Dried mushrooms - 20g.
4. Salo or lard - 40g.
5. Bulb - 1 pc.
6. Nutmeg, ginger, ground pepper, salt.

Cooking method

First of all, you need to soak the mushrooms overnight, and during the cooking process, boil them for 10 minutes. Peel the onion and cut into thin half rings, put chopped bacon and onion in a heated pan, fry for several minutes until transparent. Cut the liver into small pieces and also add to the pan, simmer over medium heat for 15 minutes.

Calories: Not specified
Cooking time: not specified

We all like it when the food we eat every day is not only tasty, but also healthy. That's right, with food we get the necessary vitamins, trace elements, minerals and energy in order to live and develop. I try to take this into account when I cook for my family. I often cook goose liver pate at home, and today I am sharing with you my recipe with a photo of its preparation. My family really likes the delicate, airy and refined taste of this dish that melts in your mouth. But for me it is also important that the liver pate is useful: in addition to vitamins A and group B, it contains a lot of easily digestible iron, which is extremely necessary for a young growing body. I carefully approach the choice of liver for pate: I always make sure that this product is fresh (I buy it in a butcher shop, not in a supermarket - they sell frozen liver there), the color also matters, it should be lighter. Before preparing the pate, I soak the liver in milk for about an hour. This technique relieves the dish of bitterness. Following these simple recommendations, you will also get a delicious goose liver pate. I also advise you to pay attention to the cooking recipe, which can be prepared from a healthy offal.

Ingredients:
- 500 grams of fresh goose liver,
- 200 grams of fat,
- 1 white onion (large)
- 2 small carrots or one large one
- 75 milliliters of cow's milk,
- salt and black ground pepper to taste.

Step by step recipe with photo:

Fry the lard cut into pieces in a saucepan or in a deep frying pan.




Peel the carrots and onions, rinse, cut into pieces and add to the fat, continuing to fry the above ingredients (do not forget to stir occasionally).




Put the fried vegetables in a bowl.




Then carefully sort out the goose liver, inspect it for the presence of bile (be sure to remove the bile and parts of the liver that are colored green so as not to spoil the pate with a bitter taste). Rinse the liver under running cold water and fry it.
Then add the fried liver to the carrots and onions.
Use a blender to make the liver mass smooth in consistency.

Add milk, salt, pepper to your taste and simmer the future pate for a couple of minutes over medium heat until the desired consistency.




Delicate, airy, incredibly tasty goose liver pate will be a great start to the working day and will create a good mood! And by packing this dish in tomatoes or halves of eggs, it will become an interesting decoration of the festive table, as tasty as

Pâté Recipes

for 30-40 sandwiches

20 minutes

270 kcal

5/5 (4)

We have all seen expensive French pates in supermarkets and heard about foie gras. But not everyone knows that this is just goose liver pate, which we can cook at home.

This does not require a lot of products and time, but the result exceeds all expectations: a delicate, sweet and fragrant pate that just goes perfectly with fresh bread.

Goose liver pate has its benefits and harms, because it is quite high-calorie and can bring us extra pounds.

If you use it in moderation, then there are also many benefits in it: the liver contains a lot of iron, vitamins A and B (B7, B5, B12). It is useful for patients with anemia and strengthens the body as a whole.

Goose liver pate

How to choose the right ingredients

• If you take a frozen liver, then make sure that there is not enough ice on it. Otherwise, it has already been thawed and may not be fresh.
• If you take a fresh liver, then pay attention to the color. The lighter the liver, the younger the bird was.
• The color of the liver should be uniform, without blood clots and fat.

Cookware and appliances: knife, frying pan, blender, grater.

Ingredients

Cooking process

Pate recipe video

In this video, a formidable at first glance man carefully prepares goose liver pate at home for his family. He skillfully does everything, comments and tells stories during cooking, so it will be interesting for you to watch.

How to cook pate in a slow cooker

• So that all the bitterness leaves the liver and it becomes more tender, soak it for a couple of hours in milk.
• Instead of butter, you can use goose fat to make the pate even more fragrant.
• Even if you really like vegetables, do not put too much of them, otherwise you will kill the taste of the liver.

Other options

Goose liver is more expensive and harder to find in supermarkets than meat from other animals, so you can use a cheaper, but no less tasty option and make it. It turns out just as tender if you know how to cook it correctly.

If you like vegetable pate, then you can do it, it will also be good for health. Or cook if you suddenly saw a promotion for it in the store. But pates can be prepared not only from meat, which is especially important in fasting. You can make it, which is very fragrant and just melts in your mouth.

You can cook everything yourself instead of buying from supermarkets so that you know exactly what you are eating. Try making a simple pâté once and you won't want to buy it from the store anymore.

How do you like this recipe? The result is a tender and light pate? If you have any problems with cooking, be sure to write about it in the comments, and we will help you.

I love liver and try to cook it from time to time. But the choice of liver in our stores is standard: chicken, pork, beef. But for some reason, I always raved about goose liver, or rather, pate from it. It is believed that it was thanks to the liver pates and their effect on the body in France - a country in which extremely fatty dishes were very fond of in the old days - that the level of heart disease was so low. So, one day my dream came true - geese were brought to the nearest hypermarket, as well as cutting from them. And one of the products was (hooray!) goose liver. Of course, I immediately grabbed the coveted bag, like a drowning man at a straw, and, happy, went home.

To cook goose liver pate, we need to fry onions with carrots. To do this, cut the carrots and onions arbitrarily. It doesn't matter how you cut them, because then they will need to be passed through a meat grinder.

We heat the pan on the stove and melt the pork fat in it. I have leftover fat from frying the lard. In the original, by the way, it was recommended to take bacon, fry it, and then use it together with fat in a pate. I decided that I would do with only fat - no fat.

We cut the goose liver into medium-sized pieces, if possible, remove the films and fibers.

Fry the onions and carrots in a frying pan with heated fat until golden brown. Lastly, add the liver and fry for only a few minutes (until the color of the liver changes).

We remove the future pate from the fire, let it cool a little (to make it more convenient to work with it). Then we twist the pate through a meat grinder or grind it into a homogeneous mass in a food processor.

Put the pate back into the pan, heat it up, add salt and spices and pour in the milk. Mix well and fry for 5 minutes over medium heat.

If desired, you can again twist the pate in a food processor for a more homogeneous state. Only after that it will be necessary to fry the pate again (for sterility - then the goose liver pate can be normally stored in the refrigerator for several days). I did not do this, I wanted to leave small grains of the ingredients.
We shift the goose liver pate into a container where it will be stored, and put it in the refrigerator for at least a couple of hours so that the pate has time to harden.

Then put goose liver into a mixture of butter and vegetable oils. The liver must first be washed, the veins removed and dried with a paper towel.

Fry the liver over medium heat for 5-7 minutes on each side. Add salt and ground black pepper to taste.

Then pour in the cream and cook for another 1-2 minutes over low heat.

Transfer the goose liver to a bowl and beat with a blender.

Then add the fried onions and carrots to the goose liver and again beat the pate well with a blender until smooth.

Taste the pâté, if necessary, add more spices.

Arrange the goose liver pate in bowls, smooth.

So that the top of the pate does not dry out and it is convenient to store it in the refrigerator, you need to pour melted butter on top. To do this, melt 50 grams of butter in the microwave and pour it over the bowls over the pate.

To make the pâté look more festive, you can decorate it with a sprig of rosemary and black peppercorns.

Send a delicious, tender homemade goose liver pate to the refrigerator for 30 minutes.

Bon appetit!