Chicken breast pate in a slow cooker is a great alternative to liver pates. Exquisite pâtés in a slow cooker

Often we go to the store to once again replenish stocks of sausage, cheese and various sandwich masses, so that there is something to make breakfast from. But wait, let's think about what all these sausages are made of. Many housewives have long been preparing sandwich masses from natural products. They even cook sausage in a slow cooker.

So today I propose to replace the sausage with an excellent pate. It is easy and fast to prepare. And it’s also very nice to cook liver pate in a slow cooker. The process is so facilitated that the dish does not require attention at all while it is in the Redmond slow cooker.

It is worth noting that the tender liver pate is perfect for the festive table. And even for the New Year you can cook beautiful sandwiches. Very tasty and useful. In addition to the holiday, we always think about what to cook for breakfast. So, a pate in a slow cooker recipe will help solve this eternal problem, at least for a while. After all, you can store the pate for several days in the refrigerator under a closed lid. Better in glass containers.

As for the benefits of this sandwich mass from the liver. Chicken liver (it is from it that we will prepare the pate) contains a large amount of protein. The liver is also rich in iron, which is necessary to improve the quality of blood. It increases the level of hemoglobin in the blood and helps in eliminating anemia.

In addition, the liver contains calcium, magnesium, phosphorus, zinc, and sodium. Of the vitamins, it is worth noting the presence in the liver of vitamin A, C, group B. There are also amino acids: lysine, tryptophan, methionine.

The liver is a product useful for the brain, vision, kidneys, skin, teeth, hair. It must be included in the diet of weakened people, as well as those who spend a lot of physical strength during the day. Protein-rich liver helps in recovery after fasting, and it is also useful for pregnant women and children.

Dishes from the liver are necessary for the prevention of a disease such as thrombosis. Also this product is very useful during the diet. Therefore, eating the liver is useful. But at the same time, it is worth paying attention to the quality of the product, which should be fresh and better homemade. So, let's start cooking the pate. Let's prepare the products.

Ingredients for the dish "Liver pate in the Redmond slow cooker":

• - chicken liver - 350-400 grams;
• - large carrots - 1 pc.;
• - large onion - 1 pc.;
• - vegetable oil;
• - pepper, salt - to taste.
• - pork fat - 50 grams (optional).

How to cook liver pate in a Redmond slow cooker:

Carrots must be cut into slices. Thickness 0.3-0.5 cm. Cut the onion arbitrarily. Can be semi-rings of large size. We put these vegetables in the multicooker bowl. Pour a sufficient amount of vegetable oil into it. Turn on the mode extinguishing 15 minutes. Close the lid and wait for the end of the program. If you have lard and want to use it in this recipe, then cut it into pieces and send it to stew along with vegetables.

This is what carrots and onions look like after stewing. I cooked pate without lard. He's my diet.

We wash the chicken liver and cut one piece into two parts so that the liver cooks faster. We put it in the multicooker bowl. Salt, sprinkle with pepper. Mix with vegetables. Set to mode stewing 20 minutes.

During this time, the liver and vegetables were thoroughly cooked. It is easy to check readiness - pierce a piece of liver with a toothpick. If there is no red liquid, then everything is ready.

Let the liver cool down and beat with a submersible blender until the state of pate.

This is how we simply prepared liver pate in a slow cooker. It remains to shift it into a glass container and then use it for its intended purpose. Store in a jar in the refrigerator for about three to four days.

Recipe "Pate from the liver in the Redmond slow cooker prepared by Olga Kiklyar

Ingredients:

• 600 gr chicken fillet
• 1 carrot
• 4-5 bulbs
• 1 processed cheese
• 150 g butter
• 0.5 tsp nutmeg
• ground black pepper
• 3-4 bay leaves
• 3-4 peas of allspice, black
• 1.5 liters of water

The pate cannot please all people, because most recipes contain liver or other offal related viscera as the main ingredient. However, you can make a delicious chicken breast pate. Store-bought products from this category, although tasty, but their composition and method of preparation are in great doubt. It is very easy to cook chicken breast pate in a slow cooker at home. In this case, you do not have to spend a lot of time and effort. Readers of the site will be convinced of this if they read the recipe to the end or simply repeat it.

Chicken pate is great for breakfast, it is tasty and satisfying, energizing for the whole day. Due to the paste-like consistency, the mass is easily applied to, and nutmeg gives the dish a pronounced aroma.

It is very convenient to cook such a meat pate in a slow cooker, I have a VES Electric SK-A12 model. By holding the temperature for a long time, both the meat and the broth will acquire a richer taste.

Cooking method

1. 
   Prepare the necessary products. Peel the vegetables, leave one onion in the husk. Remove melted cheese and butter from the refrigerator in advance.
2. 
   Cut the onion into half or quarter rings. Size doesn't really matter. Melt 50 g of butter in a slow cooker, pour onions and fry until soft (“Frying” mode).
3. 
   Put out the contents of the bowl, wash the saucepan. Pour water and dip chicken fillet, onion in the husk, peeled whole carrot, bay leaf, peppercorns, salt into it. Turn on the slow cooker on the soup mode, time 40 minutes. At the moment of boiling, collect the resulting foam. After the end of the time, do not open the lid and leave the chicken to infuse in the broth for 30-60 minutes.
4. 
   Take out the carrots. The onion, peppercorns and bay leaf can be thrown away.
5. 
   Cut the meat into fibers.
6. 
   Cut carrots, put fried onions.
7. 
   Add melted cheese and remaining soft butter.
8. 
   Season with salt, pepper and ground nutmeg. You can add any other spices you like.
9. 
   Puree the mass with a blender. If necessary, add the broth (50-100 ml) in which the chicken was cooked.
10. 
    It should be borne in mind that when cooled, the consistency of the pate will become denser due to the presence of butter and processed cheese. Be sure to taste and adjust the amount of salt and spices.
11. 
    Divide the pate mass into molds, compacting well so that there are no air voids. Close with a lid or cling film so that the top does not weather. Place in refrigerator for 4-5 hours. During this time, the pate will not only thicken, but also acquire a richer taste and aroma. Soft and delicate tasting chicken pate in a slow cooker is ready.

It is important to remember that due to the absence of any preservatives in the dish, you should not store it in the refrigerator for more than 4-5 days. Although such a pate is eaten very quickly, besides, it is suitable even for a children's table.

Time: 50 min.

Servings: 4-6

Difficulty: 3 out of 5

Exquisite pâtés in a slow cooker

Surprised? Yes, the magic slow cooker can not only cook pies, but also cook cheesecakes, but also quite an interesting dish called pate in a slow cooker. It's amazing how ordinary chicken, beef or pork liver makes a delicious meal for the whole family!

Today we have prepared for you the most interesting recipes on how to cook liver pate in a slow cooker.

Ingredients:

Some recipes include chopped pistachios among other ingredients - if you are not afraid of experiments, go for it!

Let's start cooking:

Step 1

We carefully clean the liver from unappetizing films, fat, bile and veins, cut into small pieces. This is the most time-consuming part of the work, but the better it is done, the tastier the pate will be - without any bitterness.

If you have time, soak the liver for a couple of hours in milk, if not, it doesn’t matter, chicken liver is different from beef liver: it is not so bitter.

Step 2

My carrots and onions, coarsely cut into pieces - this way it will be better to feel the taste of vegetables in the original dish. Although some recipes advise grating vegetables, I don’t see the point in this - anyway, in the end everything will turn into mashed potatoes.

Step 3

We grease the multicooker bowl with olive oil, lay out the vegetables in layers, then the soaked pieces of the liver, and activate the “Baking” mode on the multicooker display, cooking time is 30 minutes.

Step 4

10 minutes before the end of cooking, salt and add spices as desired, mix with a spatula. Then we let it cool in a slow cooker, and then we transfer the cooled liver to a deep bowl until it cools completely.

Step 5

Add nutmeg to the cooled liver, grind it in a blender along with vegetables until a puree state.

Lastly, fold in the softened butter with a spatula.
Some recipes involve mixing all the components of the pate at once in a blender, but with the manual introduction of oil, it will taste much more delicate.

We lay out the finished pate in jars, or serve immediately to the table with crispy croutons, for example.

Our recipes are simple.

And next in line is beef liver pate.

Ingredients:

• Onion - 1 bulb
• 500 grams beef liver
• Garlic - 1 clove
• Cream - 100 grams
• Vegetable oil - 5 tablespoons
• Butter - 50 grams
• White wine - 100 grams
• Nutmeg, coriander, rosemary - one pinch each
• Salt, pepper to taste

Cooking process:

Step 1

In the bowl of the multicooker, we combine butter and vegetable oil, let them melt in the "Frying" or "Baking" mode.

Step 2

Finely chop the onion and fry in a slow cooker until golden brown.

Step 3

Pre-treated half a kilo of beef liver, as described above, is added to the onion, fried for 10 minutes, then we put the multicooker in the “Stew” mode for a period of 15 minutes.

Step 4

5-10 minutes before full readiness, step by step add finely chopped garlic, cream, white wine and spices, constantly stirring with a spatula.

Step 5

At the end of the cooking time, put the future delicacy in a deep bowl and puree with a blender. Voila - an excellent liver pate in a slow cooker is ready.

On a note: spicy lovers can add a pinch of cayenne pepper to beef liver pate recipes - you get an excellent snack for dry bread and beer!

Baked pork liver pate

Products we need:

• Onion - 1 piece
• 300 grams of pork liver
• Carrot - 1 piece
• Salt pepper
• Vegetable oil for frying
• Egg - 1 piece
• Cream - 100 grams
• Nutmeg - a pinch
• Cognac - 1 teaspoon
• Sugar - a pinch
• Butter for baking

Shall we start?

Step 1

Wash the liver in advance, remove all unnecessary, soak the chopped pieces of pork liver in milk overnight.

Step 2

Coarsely chop the onion and carrot, and send it to the multicooker bowl, pre-lubricated with vegetable oil. Put pieces of pork liver on top of vegetables, bake in the “Baking” mode for 30 minutes.

Step 3

At the end of the cooking time, puree the hot mixture with a blender, successively adding eggs, cognac, heavy cream and your favorite spices.

Step 4

Lubricate the bottom and walls of the kitchen device with a piece of butter. For greater safety, we put either a silicone mat or baking paper. Spread the mass evenly over the top, tamping tightly with a spatula. We turn on the “Baking” mode for a period of 40 minutes.

Everything, a delicious snack is ready.

On a note: want to diversify recipes? Add grated cheese to the liver mass before baking - and you will get a gourmet dish worthy of restaurant cuisine.

Important: Whatever recipes for making pates you choose, the finished dish must be stored in the refrigerator, in portioned jars. The delicacy in them is covered with melted butter on top in order to exclude the entry of air and harmful bacteria to the maximum.

See another version of this dish in the video below:

Hello dear friends!

My little son loves this "cake" (as he calls it) and eats almost all of it himself! We also have excellent liver pate, cooked in a pan, which we spread on sandwiches. But fried or there ... stewed liver should be forced to eat a child (
So I choose his favorite dishes and cook)

I change the proportions a little (because I use more liver) compared to the original recipe from the slow cooker cookbook.

So, we take the ingredients we need:

Wash the chicken liver thoroughly. I let the excess liquid drain.
I grind liver and onion in a meat grinder (fine). You can grind twice (as recommended in the book). But for me, once is enough.

Then I add semolina.

Of the spices (since I cook for a child), I mainly use only nutmeg.

Sometimes I can put a little cumin, or cumin.

Added spices and salt. Natural in taste.

There was no cream available, so I added 1 tbsp. l. corn oil. Most of the time I do that. To taste with cream, that with butter - as for me the same. The liver interrupts the taste of everything.

Now we mix everything thoroughly. It certainly doesn't look very appetizing. But in my opinion, raw liver is not appetizing, especially chalked)

Now grease the mold of the multicooker pan with oil.
In the recipe, they grease the pan with butter, but for some reason it burned a couple of times, so I grease it with sunflower (or again the same corn) oil.

Pour our raw pate into the bowl, level it a little and put it in the slow cooker.

We close the lid of the multicooker, set the steam valve to the "Closed" position.

We select the baking mode (I have this cooking mode not in a pressure cooker, the temperature is about 130 degrees).

I set the time with a timer.

The book recommends 20 minutes. But since I took more liver, I put it on for 35 minutes. Previously set 30 minutes - just enough time for cooking. This time I decided to increase the time so that the pate browned more.

After the program finishes cooking, open the valve and release the steam.
This is what the finished cake looks like.

The most important thing is to stick it out of the bowl beautifully. The pate is the most tender, and it is not always possible to release it just like that ... round.
Hope you get it right now!

Really very tasty! Delicate and airy! but ... not enough)))

I highly recommend trying this dish!
Thank you for your attention, Zoya :)

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 20 rub.

Chicken liver pate in a slow cooker This is a great appetizer for all liver lovers. You can make balls from pate and sprinkle them with dill, sesame, flax seeds, you can use pate as a filling for pancakes, eclairs, pies, you can just make sandwiches with it. The dish is universal, and most importantly, you know what it is made of, it is better to cook a liver pate at home than just buy it in a store.

To prepare chicken liver pate in a slow cooker, we need - 1 hour 10 minutes, the number of servings - 6.

From this article you will learn:

Ingredients for Chicken Liver Pate with Mushrooms:

• Chicken liver - 300 grams;
• Fresh pork fat - 50 grams;
• Carrots - 1/2 pieces;
• Bulb 1 piece;
• Garlic - 1 clove;
• Fresh champignons - 150 grams;
• Sunflower oil - 3 tablespoons;
• Bay leaf - 3 pieces;
• Seasonings for meat, freshly ground black pepper, dry basil - to taste;
• Ground salt - 1/3 teaspoon;
• Butter - 50 grams.

Steps for preparing chicken liver pate in a slow cooker with mushrooms:

Any liver can be used for pate. You can cook pate from chicken or turkey right away, and if you have pork or beef, you need to soak it in milk for 20 minutes. Peel and wash onions, carrots, garlic, mushrooms too. If you have frozen forest mushrooms from autumn, you can use them too. I have fresh fat with a cut of meat, it needs to be cut into pieces, not too thin and cut off the skin.

Pour sunflower oil into the bowl of the multicooker so that all the ingredients do not burn, and it gives a wonderful aroma to the pate. We spread the pieces of bacon evenly on the bottom.

Cut the onion and carrot into rings and put the onion on the fat first, then the carrot. Cut the garlic into several pieces and put on the carrot.

Pour the chicken liver on top, no need to cut it.

We cut the mushrooms into large rings according to the diameter of the cap, put them in a bowl, sprinkle everything with spices for meat, salt, freshly ground black pepper and dry basil. Just put laurel leaves on the side.

Close the multicooker and turn on the Extinguishing mode. Cooking time - 45 minutes. Take the butter out of the fridge for now until it is soft.

After a while, open the multicooker.

Let it cool down a bit and then pour it into a bowl. You can skip the finished products through a meat grinder or grind everything with a blender.

Add pieces of soft butter to the warm liver pate and mix the whole mass with a fork or again with a blender until smooth.

Also a delicious recipe.

Chicken liver pate in a slow cooker with mushrooms should be stored in the refrigerator, in a jar or a bowl. Then you just take it out and spread it on bread, you can decorate the sandwich with a sprig of fresh dill.

This recipe was prepared in the Philips HD3039 multicooker.