Liver pate in a slow cooker. Homemade liver pate 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 on New Year 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 container.

As for the benefit of this sandwich mass from the liver. Chicken liver (it is from it that we will prepare the pate) contains a large number of proteins. 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, 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 semirings large size. We put these vegetables in the multicooker bowl. Pour into it enough vegetable oil. 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 do delicious pate meat chicken breast. store 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 flavor.

Very convenient to cook meat pate in a slow cooker, I have a VES Electric SK-A12 model. Due to the long-term maintenance of temperature, both meat and broth will acquire more rich taste.

Cooking method

1. 
   Prepare necessary products. Peel the vegetables, leave one onion in the husk. melted cheese and butter take it out of the fridge ahead of time.
2. 
   Cut the onion into half or quarter rings. Size doesn't really matter. Melt 50 g of butter in a slow cooker, pour onion and fry until soft (“Frying” mode).
3. 
   Put out the contents of the bowl, wash the saucepan. Pour water and dip into it chicken fillet, an onion in a husk, a peeled whole carrot, Bay leaf, peppercorns, salt. 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 the lid or cling film so that the top is not weathered. 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 in taste chicken pate ready in the multicooker.

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.

According to the theory of evolution, all humans are descended from monkeys. Only a part of the monkeys ate vegetables and fruits, and the other part - meat. So, I have a family of meat-eaters, starting with a three-year-old child and ending with a great-grandmother. She often says: “If you don’t eat a piece of meat in a day, consider yourself hungry.” Therefore, there is always meat or poultry in our diet. At the same time, I am for diversity in everything - I can cook one chicken for ten different ways. Today I decided to make chicken liver pate in a slow cooker.

In general, the liver is an ambiguous product, either you love it or you can't stand it. To be honest, liver pâté is the only liver dish that I eat myself, although the family favors the liver in the diet.
I like the pate because you can cook a lot of it at once, it keeps well if you pour it with a layer of ghee. Perfect for breakfast - and this headache many wives and mothers.

Ingredients:

• Chicken liver - 1 kg.
• Onion - 2 pcs. (200)
• Carrots - 2 pcs (200 g)
• Salt - 3 tsp
• Pepper - ground black - 0.5 tsp
• Vegetable oil for frying - 3-4 tbsp. l.

Depending on how you will cook the pate - just mix or bake, you will need a different set of products. I give two options, and you choose what you like best.

1 option - for a regular pate

• Butter - 200 g.
• Cognac - 2-3 tsp
• Sugar - 1 tsp
• Spices to choose from: nutmeg, cinnamon, allspice
• Ghee butter for pouring (optional)

Option 2 - for baked pate

• Eggs - 3 pcs.
• Full fat cream - 1 cup
• Cognac - 2-3 tsp
• Sugar - 1 tsp
• Spices
• Butter for mold lubrication - 3-5 g.

How to cook chicken liver pate in a slow cooker

In working with the liver, the main thing is to process it correctly - then there will be neither bitterness nor bad smell. I thoroughly wash the liver, clean it from bile stains, ducts, films, cut off fat. If the liver is thoroughly cleaned, then there is no need to go to different tricks - soak, pour milk, cover with soda and the like. The work is painstaking, but it's worth it. All this applies equally to any type of liver, pate can be prepared from all of its types.

I peel the onions and carrots, cut them coarsely - this way more juice will remain in the vegetables.
I pour vegetable oil into the mold, put onions and carrots in layers, and a layer of liver on top. I turn on the “Baking” mode for 30-40 minutes. If you have a powerful slow cooker, you can reduce the time, the liver does not need to be overdried. After 20 minutes, open the lid of the multicooker - salt, pepper and mix.

At the end of the program, I let it brew for half an hour in the multicooker turned off, and then I take it out and completely cool the liver.

By the way, I almost forgot - just before starting cooking, you need to get the butter out of the refrigerator - so that it has time to reach room temperature and become soft.

If you want to bake a pate, then you don’t have to wait for it to cool completely. Grind the cooked liver in a blender, adding eggs, cream, cognac, spices. Lubricate the bowl of the multicooker, put a sheet of parchment or a silicone mat on the bottom, lay our pate and tamp tightly. Turn on the “Baking” mode for 40 minutes and then let it cool completely, then put the finished pate on a plate.

But I make a regular pâté, so I let the liver cool completely, then I put it and vegetables in a blender, add spices and cognac and puree thoroughly. I mix the butter with a spatula, without resorting to the help of a blender. So the structure of the pate will be lighter and more airy. Then I lay out the pate in jars and pour ghee- in this form, the jars can be stored in the refrigerator for quite a long time. Although it is rarely possible to check this in practice - the pate scatters in a matter of days.

The pate is cooked in the Oursson MP5005PSD multicooker.

Liver paste homemade is much healthier and tastier than store-bought, and you can cook it from pork or beef liver. But the most delicious is the pate, which was made from the most tender chicken liver.

To prepare homemade chicken liver pate in a slow cooker, you will need next set components:

Ingredients

Large onion (two pieces);
- chicken liver (520 g);
- butter (110 g);
- ground pepper, seasonings for meat and salt (to taste);
- medium-sized carrots (two pieces);
- cloves of garlic peeled (three pieces).

Cooking

Rinse, remove veins and film, cut into pieces chicken liver. Peel the onion, onion, garlic cloves and carrots, then chop all the ingredients. Carrots can be cut into very thin strips or grated on coarse grater.

Fold all the processed components into a saucepan of the device, lubricated in advance a small amount oil, add ground pepper and a little salt.

Mix all the ingredients well, cook the liver for one hour in the stew mode and with the lid closed. Thus, the liver will not be overcooked, but will be cooked in its own juice.

As soon as the signal about the end of the program sounds, the chicken liver should be removed and put in a deep container, then cool slightly.

Pour the broth into the cooled liver or heavy cream, put the remaining butter, beat in a thick mass.

Cool the finished liver pate by transferring it to the most convenient form or butter dish.

Many housewives, with the advent of a multicooker in the kitchen, cannot even imagine how they could do without this agile assistant before. With the help of a multicooker, you can cook many delicious, and most importantly - healthy dishes. You can even make sausage in a slow cooker, so now there is no need to buy store-bought sausages. You can and should diversify your diet, and today we offer to cook a delicious pate.

The pate is prepared in a slow cooker very quickly, the dish is tender and tasty. In addition, if we cook liver pate, then it will just be useful for children. After all, they are reluctant to eat liver, so sandwiches with liver pate will come in handy.

Chicken liver pate in a multicooker

Chicken liver pate cooked in a slow cooker is suitable for both breakfast and decoration holiday table. Remember Christmas, in many families it is customary to serve liver dishes to the table. And although we can not often afford to taste foie gras, but we will make our own pate in a slow cooker from the liver.

Ingredients:

• chicken liver - 400 g;
• carrots - 1 pc (large or 2 medium);
• large onion - 1 pc;
• vegetable oil (you can take sunflower or olive);
• salt and pepper to taste;
• pork soft fat - 50 g.

You can not put lard, but then butter will help to enrich the taste of the dish.

1. Many housewives believe that adding carrots to pate is useless. We refute this opinion and reveal the secret - carrots give the liver (and not only chicken) a special taste and sweetness. We cut the root crop into circles (thickness is approximately 0.5 mm).
2. Pour a little vegetable oil on the bottom of the multicooker bowl, turn on the “Extinguishing” mode, set the time to 15 minutes.
3. When the oil warms up a little, you can put the carrots in the multicooker bowl and do other things for now.
4. Now you can peel the onion and cut into half rings. Onions are also sent to the multicooker bowl, mix. Vegetables will be stewed under a closed lid, so there is no need to be distracted and monitor the cooking process.
5. If you decide to add lard to the pate, you can just cut it into pieces (you can take regular lard or lightly salted). We also put the lard in the multicooker bowl so that it is fried. If you decide that you will cook the pate in a slow cooker with bacon, then you can put less oil to stew vegetables.
6. For those who monitor their weight, you can do diet pate and exclude lard from the list of ingredients.
7. While the vegetables are stewed in a slow cooker, we will have time to prepare the liver. For cooking pate in a slow cooker from chicken liver, it is better to use fresh product. The liver should be washed under running water, cut each piece into 2 parts. So the liver will cook faster.
8. We put the prepared main product in the multicooker bowl to our vegetables, add salt, pepper and mix.
9. Install the program "Extinguishing". The cooking time of the pate in the slow cooker is 20 minutes.
10. When the slow cooker completes the cooking process, you can open the lid and check the readiness of the liver. Take a toothpick or a sharp knife, pierce a piece of liver, if a clear liquid flows out, then the liver is ready, if it is pink or red, you need to extend the cooking time.
11. We are waiting for the liver and vegetables to cool down a bit and you can beat the mass with a blender right in the multicooker bowl. Here, the opinions of many housewives differ, if your unit has a bowl with a non-stick coating, then it is advisable to put the liver and vegetables in a convenient container and work with an immersion blender. If there is no cause for concern, and the bowl is not damaged, you can beat the pate with a plastic immersion blender right in the multicooker pan.
12. It is important if you are preparing a pate without lard, then at the whipping stage, you can put a piece of butter into the mass. The mass will become lighter, more uniform and the pate will have a delicate creamy taste.
13. We transfer the finished pate to a glass container, close the lid and put it in the refrigerator.

You can store chicken pate cooked in a slow cooker for 3-4 days in a cold place, keep the lid of the container closed. Glass containers are best for storage.

Now let's talk about the benefits of chicken liver. It contains a large amount of protein and iron. These 2 elements are necessary for people at any age to improve blood counts (hemoglobin levels) and prevent anemia. In addition, other vital vitamins are also present in the chicken liver - these are zinc, sodium, calcium, phosphorus and magnesium, as well as vitamin C, A and B vitamins. chicken liver there are amino acids. Eating chicken liver will help improve the condition of hair, skin and teeth, as well as improve brain function and relieve eye fatigue.

It is very important to include diet this offal to weakened people (after illnesses, operations), as well as to those people who lead active image life and consume a lot of energy. Just the liver, rich in protein, will help to quickly satisfy hunger. For pregnant women and nursing mothers, this product is a must, and given that it is very easy to cook chicken liver pate in a slow cooker, you can indulge yourself with this healthy dish every week.

When buying chicken liver, pay attention to appearance product. It is best to cook pate from fresh homemade liver.

Chicken pate in a slow cooker with additives

To improve the taste and benefits of the finished product - chicken pate cooked in a slow cooker, you can use a variety of additives. It can be as traditional lard, butter or other additives unusual for many. For example, olives go well with chicken liver, green pea or corn. Just with these additives, we will cook the pate in a slow cooker.

What you need to prepare:

• chicken liver - 800 g;
• large carrots - 1 pc;
• large onion - 2 pcs;
• lard (you can take fresh or salted) - 150 g;
• salt and black ground pepper- taste;
• additives to choose from or all together in equal proportions- olives, green peas, corn;
• butter - 1 tsp

In this recipe, we use chicken liver for making pate in a slow cooker, you can take pork or beef.

Step by step cooking chicken pate in a slow cooker with additives:

1. Prepare vegetables: peel carrots and onions, chop sharp knife. It is better to cut carrots into thin slices, but it is undesirable to use a grater.
2. Following the vegetables, let's take care of the fat - it needs to be freed from the skin and cut into cubes.
3. Now we put the bacon in the working capacity of the multicooker, activate the "Extinguishing" program, set the cooking time to 20 minutes.
4. When the fat begins to melt, you can put the vegetables and close the lid of the multicooker.
5. From time to time it is better to mix the contents with a spatula. Vegetables should languish under a closed lid, but do not fry. Onions will become translucent and carrots will become soft. Salo is completely melted. If after the end of the program you see that your vegetables are not yet ready, you can extend the cooking time by another 10 minutes.
6. To save time while preparing vegetables, you can prepare the liver. It needs to be rinsed running water and cut into pieces. All excess (veins and films) must be removed.
7. Add liver to vegetables, mix, put pepper and salt. Mix again.
8. We set the cooking time to 35 minutes, the mode remains the same. During cooking, you need to open the lid and periodically stir the contents. The liver will not be fried, at the end of cooking it will become soft and very tender.
9. After the program is completed, we proceed to the next stage of cooking the liver in a multicooker - now, without removing the contents from the bowl, use a blender (with a plastic working part) and puree the contents.
10. Now you can transfer the plow cooked in the multicooker to another container, without even waiting for it to cool down.
11. After that, add butter to the finished pate, if you want the consistency of the pate to be tender, then 1 tsp will be enough, if you want to get a hard chicken pate, then you can add more butter.
12. It remains to put olives in the pate - they can be cut into pieces in advance small pieces and also add corn and green fresh peas. Your pate will look unusual and taste interesting.
13. If you are not satisfied with solid particles in a homogeneous tender mass, then in a separate container you can chop olives, corn and peas, and then simply combine both ingredients.

You can enrich chicken pate cooked in a slow cooker with other components - just add to finished product some mushrooms (pickled or fried), fresh herbs, sweet bell pepper or fragrant spices(mint, thyme, rosemary) and the taste of the pate will already be different. So don't be afraid to experiment.

Beef pate in a slow cooker

Pate means ground product. This name means not only chopped liver (chicken, pork or beef), pate can also be made from mushrooms, meat and even vegetables. We propose to prepare a traditional beef liver pate, but with additives. The taste of this dish will pleasantly surprise your family.

Ingredients for cooking pate in a slow cooker:

• beef liver - 500 g;
• onion - 1 pc;
• garlic - 2 cloves;
• cream - 100 g (33%);
• white wine - 100 g;
• olive oil - 100 g;
• butter - 50 g;
• coriander and nutmeg - a pinch each;
• salt, ground pepper - to taste;
• baguette.

How to cook beef pate in the multicooker:

1. We prepare all the ingredients: peel the carrots and onions, cut the carrots into rings, and the onion into half rings.
2. Put a piece of butter on the bottom of the multicooker bowl. We turn on the "Frying" mode. We are waiting for the oil to melt and lay out our vegetables. Cooking time - 10 minutes. Just enough for the vegetables to cook. Importantly, if your multicooker has a high power, then you can reduce the cooking time for vegetables.
3. Now a few words about the liver. Since we are preparing a pate from beef liver, then it must first be soaked for several hours in milk. It is very important to choose good liver, without veins and without bile. Such a piece will spoil the taste of the pate.
4. If you managed to buy fresh veal liver, then you will get a very tender and tasty pate.
5. Release the offal from the veins, cut into pieces. Turn on the “Frying” mode for 7 minutes, lower the liver into the multicooker bowl and fry it on all sides, then switch the appliance to the “Stew” mode and continue cooking vegetables and liver for 20 minutes.
6. 5 minutes before the end of the program, open the lid of the multicooker, add white wine and cream, salt, pepper, spices to the contents. Mix everything and close the lid. It remains to wait only 5 minutes, and it will be possible to proceed to the final stage.
7. When the slow cooker finishes the cooking process, open the lid and try the liver - if it is still harsh, the cooking time can be extended by 5-7 minutes.
8. We spread the finished mass in a spacious container and with the help of a blender beat until a puree state.
9. And now we thoroughly wash the bowl of the multicooker and wipe it dry - we have to prepare the croutons for the pate. Cut the baguette, put the pieces in the container of the multicooker. Set the program "Baking" for 30 minutes. 15 minutes is enough for the bread to brown on one side and 15 on the other side.

We spread the croutons on a plate, put the pate cooked in a slow cooker on top, decorate with fresh herbs. Store the finished pâté in a glass container with a tightly closed lid. And in order to keep our product longer even in the refrigerator, pour melted butter on top of the pate.

French pate in a slow cooker

The French are very fond of all kinds of pâtés. They especially like to cook goose liver pâtés. We can replace this product with chicken liver or use chicken liver. Pate cooked in a slow cooker will also turn out very tasty and tender.

Ingredients for making pate:

• chicken liver - 700 g;
• eggs - 4 pcs;
• onion - 1 pc;
• garlic - 3 cloves;
• butter - 100 g;
• milk or cream - 300 g;
• ground nutmeg, crushed black pepper, salt - to taste.

How to cook pâté in French:

1. If you exclude spices from the list of products, then you can cook pate for children, they will eat such a dish with pleasure.
2. We release the liver from the film and veins, cut into cubes.
3. Immediately add the butter to the liver and grind with a blender to the state of gruel. You can go the other way and first sauté the onion, and then fry the liver and chop in a blender. If you stick healthy eating you will definitely choose option 1.
4. Grind onion and garlic in a blender.
5. We combine all the ingredients together, add spices, cream and eggs. Salt, pepper, mix. We will get liquidish liver minced meat.
6. And now the process of making pate in a slow cooker: the bottom of the container must be covered with baking paper - first we cut out a circle equal to the diameter of the mold, and then cut a strip of paper separately rectangular shape for boards.
7. Pour prepared ingredients. We set the "Baking" mode, the cooking time of the pate in the slow cooker is 60 minutes.
8. After the beep, do not rush to remove the pate, let it stand for another 20 minutes.
9. We take out our pate very carefully and turn it over flat dish. You can remove the parchment and turn the pate over.
10. Everything, our pate, cooked in a slow cooker, is ready. It can be decorated with fresh herbs, and then cut into portioned pieces. Or you can just take a piece of bread and spread with pate.

Liver pate in a slow cooker with oranges

This recipe for making pate in a slow cooker will certainly be appreciated by gourmets. An interesting combination liver and orange will give ready meal unusual taste. By the way, you can cook pate not only from the liver, try to make pate from meat or mushrooms.

Products:

• chicken liver - 500 g;
• butter - 100 g;
• onions - 1 pc;
• cognac - 4 tablespoons;
• cream (20% fat) - 25 g;
• dried thyme - 1/4 tsp;
• ground nutmeg - 1/8 tsp;
• salt - to taste.

To make orange jelly:

• Orange juice(freshly squeezed) - 150 ml;
• gelatin fast food- 1 tsp;
• sugar - 0.5 tsp

How to cook pate in a slow cooker:

1. Melt the butter in the "Frying" mode.
2. We switch the program to “Stew” and simmer the finely chopped onion for 10 minutes until it becomes transparent.
3. Add chopped liver, spices and salt, mix.
4. We continue the process of preparing the pate in the multicooker in the “Extinguishing” mode for 15 minutes.
5. A minute before the end of the program, open the lid of the multicooker, pour in brandy, mix.
6. Now you can transfer the mass to another container to turn it into a tender pate.
7. While whipping the liver with a blender, slowly add cream and butter.
8. The finished pate can be laid out in a convenient form and sent to the refrigerator for now. By the way, the form should be with high sides so that orange jelly can fit in it.
9. Now you can start making jelly. To do this, take freshly squeezed orange juice, filter. Pour instant gelatin with juice, mix and leave at room temperature for 10 minutes. To speed up the process, you can put the mixture on low heat, constantly stirring the contents, add sugar and remove from heat. Gelatin and sugar should dissolve.
10. We are waiting for the gelatin-orange mass to cool down and it will be possible to pour the surface of the pate.
11. Put the pate back in the fridge so that the jelly hardens well.

After a few hours, you can taste the dish. Bon appetit!