Goose liver pate recipe. Goose liver pate at home

I suggest you move for a moment to France, namely to its southwest, where goose pâtés are a traditional dish. I ask you to pay attention to the famous phenomenon that scientists around the world have dubbed the "French paradox" - the relatively low rate of cardiovascular disease in French people with a high-calorie diet and an abundance of fat in it.

Mutually exclusive paragraph, you say? However, this generally accepted fact is quite real. And one of the secrets, as scientists explain, is eating goose liver. That's about the pate, where the main ingredient is goose liver, I'll tell you ...

Goose liver pâté, proven over the years, is ideal for breakfasts and snacks. And it's very easy to prepare.

So let's get started. Cut fresh bacon into small pieces. Put it in a pan and fry until slightly golden brown.

When the fat is fried, then add chopped onions, garlic and carrots to it. Carrots are not added to the famous foie gras pate. I recommend trying to make a pâté with carrots, as it will change the color of the unsightly looking pâté, plus add a touch of sweetness, which is very tasty.

Fry carrots, garlic and onions in lard until golden brown.

Goose liver, peeled and cut into pieces, add the very last. Fry in lard with vegetables for just a couple of minutes and turn off the heat.

Allow the blank for goose pate to cool and then twist it through a meat grinder.

Put the already rolled minced meat back into the pan. Add all other ingredients to it: milk, cognac, allspice, nutmeg and salt to taste. Stir and simmer everything on fire, stirring, for about 5 minutes.

Remove the pâté from the heat and beat with a blender to a soft mass. Return to heat and bring to a boil. This is necessary in order to kill all bacteria after beating with a blender, and the pate could be stored in the refrigerator for several days.

Arrange the hot goose pate in jars or plates. He needs at least two hours to stand in the cold so that he freezes.

Decorate the frozen goose liver pate as desired. The easiest way is to decorate with mayonnaise.

Bon appetit!

Content

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.

Among culinary specialists all over the world, French chefs are not in vain considered virtuosos - their art can be called sublime, and this will not be an exaggeration. It is impossible to list here even a part of the amazing and delicious dishes they invented at different times, but we will talk a little about one thing: this is a pate - a dish that most Russians have a very vague idea about.

Pate

And in fact, how can you call a real pate a mass that is sold in small cans - you can find such a product in any supermarket. In Russia, pate was tried in the 18th century, and at first chefs were invited from France to prepare it - of course, only aristocrats could afford it. Today, few people remember that in his Onegin, Pushkin describes "Strasbourg's imperishable pie" - when we read these lines at school, we hardly thought that the author had in mind exactly the pate - however, from those products that we are only talking about today we hear: it included hazel grouse, and truffles, and other elite products - few of us even tried them.

The word "pate" comes from the word "pasta" - this is Latin, and means something like "rubbed (or crushed) and wrapped in dough" - something like that - that's why the pie was called pate.

What are pâtés

In fact, there are different types of pates, and we don’t know about some of them at all. Pastry baked in dough the French cooked so that the dough could then be thrown away - this is a waste, especially in the 18th century, when the people of France often starved, but such were the aristocratic whims. The filling was minced meat mixed with herbs, vegetables, fats, and later pates began to be prepared from the meat of small birds and other components, and they learned how to bake them in foil or special forms; ate pate hot and cold.

Another variety - stewed pate, and it was usually made from pork - most likely, it was invented even earlier. The French called the pâté "riyon", and it must contain pork - this is the main component, as well as less fatty meat - hare, poultry, etc. The meat is stewed for a long time with seasonings and spices, and then poured into pots or bowls , and for several weeks they are cleaned in a cold place - a glacier: this was the name used to cellars with ice, and I must say that the products in them were stored much longer than in modern refrigerators, and did not lose their qualities. It is easy to see that this is a less refined dish, and in general it is somewhat reminiscent of our stew or jelly - it was loved by wealthy French peasants and wealthy bourgeois.

Pate cooked in pots - terrine, on the contrary, it is distinguished by “delicacy” - no additives are used in its preparation: in addition to minced meat of different varieties, these are mushrooms, herbs and spices, pickles, lingonberries, pineapples, oranges, cherries, juniper berries, and even alcoholic ingredients - armagnac, etc. These pates are baked in the oven in different pots - glass and ceramic, and they are also cooked in a water bath, and poured with fat or jelly on top. Terrine pâtés can be not only meat: they are made from fish, seafood, mushrooms and vegetables, and even sweet products - here French culinary specialists do not set limits for imagination.

And what do we call pate? It is today that we have begun to learn more, and earlier, in the “Soviet” times, pates were called just what is sold today in jars - a carefully crushed mass, almost mashed potatoes, usually from the liver, or with the addition of meat. Such pates are made from already cooked products (fried, boiled, stewed), and crushed using various meat grinders, combines, rubbed through a sieve, etc.

At home, you can make pates from any product: classic - from the liver; from pork and chicken, from cheese and fish, their green vegetables and potatoes, mushrooms and fruits - of course, such pâtés cannot be stored - they must be eaten within a few hours. The world-famous dish - foie gras pate - made from fatty liver, mainly duck and goose, was invented in the last quarter of the 18th century by a French chef who served at the head of the city of Strasbourg - hence the name "Strasbourg Pie". Experts, however, believe that such pies were cooked before, and the chef just changed the recipe a little - and the appetizer quickly became famous. We will not talk here about the intricacies of preparing foie gras, and even more so about growing birds for him - enough has been written about this today. We will try to tell a little about the pâté that you can buy from us today, as well as about making pâté at home - with modern kitchen appliances, this is not difficult at all.

The benefits and harms of pate

Is pate useful as a food product, or is it harmful? Opinions, as always, are divided, but one thing is for sure: the pate is a real product made from natural ingredients, which means that there are benefits in it - it just depends on the method of preparation and storage conditions, if the pate should be stored for some time. In Russia, pates are usually prepared from the liver of livestock and poultry, and these products are very rich in vitamins - in particular, vitamin A; minerals, and many more nutrients; They also have a lot of calories, but they are not heavy for the stomach, like meat or fat. Therefore, many nutritionists recommend eating pates even for breakfast - little by little, in the form of sandwiches or with salads - after that there will be no heaviness in the stomach, but the feeling of satiety will last for many hours.

The composition of the pate

There are more than 300 kcal in 100 g of a good liver pate, more than 28% fat, a lot of protein and a lot of carbohydrates. The pate is also distinguished by a high content of B vitamins, which are necessary for our body to maintain the most important life processes; it also contains phosphorus, sodium, potassium, iron - there are quite a lot of these elements in it - and iodine.

How to choose a pate

If you do not cook pate, but buy it in a store, you need to know how to choose it. Traditionally, the pâté is packaged in cans and can be stored for several years - preservatives are not needed for this, but today the packaging has changed - manufacturers seek to minimize costs. The pates are packed in polymer casings, and their shelf life is sharply reduced: a month - at most; if the packaging indicates that it can be stored for six months or more, this means that the preservative manufacturer did not regret it.

Opened pate is stored in the refrigerator for a maximum of 5 days. The liver in the pate should be from 55% or more: usually it is beef liver or poultry liver.

The jar of pate should be even and neat, without streaks, and the pate itself should be of a uniform consistency and light brown color (may be slightly grayish or beige - this is normal). The beautiful pink or dark brown color of the product indicates that it contains a lot of dyes and other additives, but in a good pate there are only 5 main components: liver, meat, salt, butter and spices - such a product is produced in accordance with GOST 12139-77. The “correct” pate smells of natural spices, but it can taste a little bitter - this is typical for any liver products.

Pate at home

As already mentioned, it is quite easy to cook pate at home today, but we will not give recipes for meat pates here: everyone is used to eating them, and it is not difficult to find such recipes, besides, we consume a lot of meat anyway - such a food culture has developed today in Russia .

There is a surprisingly useful, and even healing product - zucchini squash, and the pate from them is wonderful, light and very tasty. A couple of ripe zucchini should be cut into circles, fried together with onions (1 large onion), add 3 crushed cloves of garlic, cool slightly and beat into a puree in a blender. Then add the rest of the ingredients: mascarpone or just your favorite cheese, grated on a fine grater (150 g), toasted and chopped almonds (50 g) and 1 tbsp. low-fat mayonnaise. Mix everything thoroughly and refrigerate for half an hour. You can serve it on a plate, on toast or toast.

You can cook pates from onions and cucumbers, nuts, cheese and bell peppers, green leafy vegetables and edible herbs, beets, cheese and garlic, tomatoes and eggs, and the mushroom pate turns out so tasty and spicy that few people believe that it is cooked without meat. Of course, you should also know how to cook meat pates, and most importantly, eat right, enjoying their taste and getting only benefits.

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According to the standardized definition, pate- this is a product made from raw or boiled meat raw materials of a pasty consistency, with the addition of fat, thermally processed and packaged.

Any pasty consistency visually hides its composition. Therefore, organized tests of various pâtés can be useful in order to determine their quality and composition.

Composition of pates

The composition of products prepared not at home is of interest to many health-conscious consumers for a reason.

The most popular are liver and sprat pates.

For a better taste, pork fat or butter is added to the liver pates.

According to technology, the liver pate should contain at least 55 percent of the liver.

More than once in the press there are test results for certain products sold through the distribution network. So, as for pates, they often lack the components indicated on the label, but there is something that is not indicated there at all. In one liver pate, for example, the liver itself was not found at all.

Classic liver preserves consist of pork, beef or mutton liver, pork or beef brains, spleen, fat, oil, onion and salt, seasonings and various spices.

The liver belongs to the offal of the first category, which is nutritionally more valuable due to the content of complete proteins.

In addition, the liver of all animals contains a huge amount of nutrients, some collagen and a large amount of purine bases.

In the liver, there are a lot of essential amino acids such as lysine, methionine and tryptophan - the most deficient amino acids.

All this, to one degree or another, applies to liver products, which include liver pâtés.

Benefits of pâtés

Any dishes from the liver are useful, this has been known for quite a long time. Many delicious dishes can be prepared from the liver, but these dishes are not subject to long-term storage. Pates - a way out of the situation. In this way, canned liver in jars can be stored for a long time, closed.

Harm pates

The liver contains a huge amount of purine bases, extractive substances that are contraindicated in the elderly.

It must also be remembered that all offal and dishes prepared from them are an excellent environment for the development of microorganisms that can cause infectious diseases and food poisoning.

Sanitary and anti-epidemiological rules for the storage and culinary processing of offal, and, consequently, pates, must be observed without deviations.

You can not overstay the shelf life of an open jar of pate. If the paste has changed color, it is better not to use it.

And in general, after opening the pate, you need to transfer it to another dish, since any scratches on the inner surface of the can break the coating, as a result of which harmful metals will come into contact with the product.

Pâté Recipes

This common dish is prepared in different parts of the world. Foie gras is one of the French favorite dishes. Pates are popular in Georgian cuisine, especially vegetable and bean pates, which are called “phali”.

Pate can be called a meal in the form of pasta, and a puff pastry pie stuffed with this pasta. Each pate has its own unique taste. The consistency of a quality pate should be without grains, homogeneous.

With pate, you can cook sandwiches, serve it with toast, as a side dish for various dishes.

Sandwiches can be served as an appetizer, with coffee or tea, as an independent dish or as a decoration for a cold dish.

The pate is very convenient when going out into the countryside, it is easy to quickly spread it on bread, you just need to decorate it with a fresh tomato or cucumber so that it looks beautiful and tastes good.

Chicken liver pate

Ingredients:

• 1 kilogram of chicken liver;
• 70 grams of fresh fat;
• 50 grams of butter;
• 2 carrots;
• 1 onion;
• salt, pepper and spices to taste.

Fry the lard with thin slices along with the onion. Add boiled peeled carrots to it, cover the pan with a lid and simmer. Add the chicken liver chopped and scalded with boiling water, bring to readiness, but do not overcook the liver, otherwise it becomes tough. Pepper and salt to taste, mix. We skip everything two or three times through a meat grinder, beat and add butter.

Jellied pate

Prepared on the basis of the above pate.

We spread the finished chicken liver pate in molds, grease with oil and decorate with a boiled egg, herbs. Top with chilled jelly prepared as follows:
Add pre-soaked gelatin to the chicken broth (30-40 grams of gelatin is taken per liter of water). Bring everything to a boil and cool. Keep in the refrigerator for several hours. To remove the finished pate from the mold, it must be dipped in hot water for a minute.

Cheese pate

Ingredients for six servings:

• half a kilogram of cheese;
• one can of mayonnaise;
• 4 eggs;
• 8 cloves of garlic.

We take hard cheese and rub it on a coarse grater. Finely chop the hard-boiled eggs, chop the garlic. Mix everything well with mayonnaise and place in the refrigerator. After three hours, the finished pate can be served at the table.

Cottage cheese pies are also prepared according to this principle: the cottage cheese is rubbed and mixed with mint, herbs, spices, and garlic. If the cottage cheese pate is slightly diluted with thick sour cream, it will be more tender.

Georgian bean pate

Soak 4 cups of beans in cold water for two to three hours. Then boil it until the beans are boiled. Salt is added at the very end of cooking.

We drain the liquid separately, and crush the beans with a mortar, gradually adding a decoction to it.

In vegetable oil, fry two finely chopped onions until pink. We mix the fried onions with beans, salt, add pepper, crushed garlic, coriander, saffron, suneli hops to taste and drip a little wine vinegar.

We tamp the beans, decorating with parsley, celery or cilantro on top.

According to this recipe, pate can be prepared from cabbage and spinach, previously boiled through a meat grinder.

Lilia Yurkanis
for the women's magazine InFlora.ru

When using and reprinting the material, an active link to the women's online magazine InFlora.ru is required

Chicken liver pate

Ingredients:

• chicken liver - 1 kg;
• lard - 70 g;
• butter - 50 g;
• carrots - 2 pcs;
• onions - 1 pc;
• salt and spices to taste.

Cooking:

Liver pate roll

Ingredients:

• pork liver - 1 kg;
• onion - 1 pc;
• carrots - 1 pc;
• pork fat - 300 g;
• butter - 200 g;
• chicken egg - 8 pcs;
• salt - 1.5 tsp;

Cooking:

Links

• Pate - recipes, culinary portal Povarenok.ru
• Liver pate, women's magazine myJulia.ru
• Liver pate, culinary portal Povarenok.ru

The liver is the most valuable and popular of offal. It contains vitamins B, E, C, B6 and B12. It contains amino acids, many minerals, in particular iron, which makes it possible to recommend liver products for the nutrition of pregnant women, as well as heparin, which is important for the prevention of blood clots and heart attacks. Avicena also spoke about the usefulness of eating liver.

Liver pate - minced meat from the liver of animals or birds with various additives. The most common pate is made from the liver of ducks or geese. Foie Gras, made from the liver of ducks or geese, is a French national delicacy. The preparation of this product is a simple matter. Any hostess can handle it. The liver is fried, then ground, cream or butter is added, if desired, more eggs and vegetables, put in the oven for a few minutes - and the pate is ready. But homemade pate is not a long-term storage product. Therefore, many people prefer to buy canned liver pate, which should be produced using approximately the same technology as homemade.

There are two types of canned pate - with pork fat and with butter. Microorganisms often multiply in these products. There is a very strict sanitary and anti-epidemiological control at enterprises producing canned liver products. In a liver pate, the liver must be at least 55 percent. If manufacturers use other, cheaper offal instead of the liver, you should not buy such a copy. The composition of the pate, which is indicated on the package, should contain only meat, liver, butter and spices. All products must be listed in that order. The skin can be added to the composition of the pate as a natural thickener. And the color of a real liver product cannot be too bright. It should be beige or grayish. If the pate that you bought is pink or red, then chemical dyes have been added to it.

The pate is best purchased in iron packaging, as it does not break and is not sensitive to temperature changes. In such packaging, the product can be stored even for several years. If you purchased a pate in plastic packaging, then it is important to know that its shelf life is no more than a month. A well-cooked homemade pate has a good effect on the functions of the skin, eyes, promotes the proper functioning of the stomach, has a beneficial effect on growth and metabolism, increases hemoglobin, improves immunity, which was repeatedly mentioned on this resource: However, one should not get carried away with purchased liver pate. A lot of unscrupulous manufacturers use dyes and preservatives for the production of pâté. Their products can cause diseases of the stomach and esophagus, severe heartburn.

It happens that at some enterprises, intracellular bacteria multiply in the pate. You should know that the liver is the store of all chemicals and antibiotics that were given to the animal throughout life. Therefore, older people should not consume liver pate too often. Do not give it to small children.

Source

Probably all of us know such a dish as pate. It is prepared from various animal products, including raw meat and fat. The traditional pâté consists of liver (beef, goose, chicken, etc.). The creamy texture makes it suitable for making sandwiches and other snacks.

Pate is a rather popular product among the inhabitants of our country, but did any of them think about the benefits and harms of this delicacy. Let's figure it out What are the benefits of eating pâté regularly?

Organic meat is generally quite satisfying, but liver is by far the most nutritious. Contrary to popular belief, the liver is not a toxin storage organ. Rather, it is a detoxifying organ that flushes out toxins. What is stored in the liver is a storehouse of vital minerals, nutrients, amino acids and omega-3s. Accordingly, the pate will include the following components:

1. Vitamin A : First of all, the liver is the most concentrated source of vitamin A. Although a person can get a lot of vitamin A from vegetables, the body needs fat, which can be provided by pate. Vitamin A helps with vision, maintains normal blood pressure, and is important for skin cell repair.
2. Vitamin B-12 found in large quantities in the liver. B-12 is involved in the synthesis of DNA and red blood cells, and is vital for people suffering from anemia.
3. Vitamin B9 . It is essential for women as it promotes proper reproductive function and healthy fetal growth during pregnancy. B9 also prevents some digestive disorders.

The pate is also rich in minerals:

• Calcium, which is important for bone health.
• Iron, which helps maintain muscle strength and oxygen transport.
• Copper, which is important for blood health.
• Magnesium, which regulates blood pressure and blood sugar.
• Zinc, which is important for a healthy immune system.

Of course, liver from domestic cows or birds will provide a higher percentage of vitamins and minerals than those from commercially raised animals.

As with other products, there are some drawbacks to the pâté. This applies to those cases if you eat it too much. In addition to being high in saturated fat, it also has high cholesterol levels, which can be harmful for people with cardiovascular disease. If you are eating pâté, you must by all means adhere to the rule of "eat in moderation" and consume it only once or twice a week.

You can order pastes in bulk from us, in the company "Gifts of Belarus". We have a wide range of pates, sausages and meat products from the Brest Meat Processing Plant and other well-known manufacturers. For orders, call us at: 800) 707-94-42

Source

Liver pate, without which no picnic or hike was unthinkable in Soviet times, continues to be a popular product today: it helps out when you need a quick breakfast, and when guests unexpectedly appear on the doorstep

Description

Liver pate is a product in the form of minced meat made from the liver of various animals, vegetables and various additives. Avicenna also mentioned the healing properties of the liver in his work “The Canon of Medicine”, so it is not strange that many peoples fell in love with an appetizer from this offal. Pates and hot pies from pork, beef and lamb liver today have hundreds of recipes, but pates from the liver of birds - chicken, duck or goose are considered the most delicious snacks. Gourmets especially revere the famous French treat Foie Gras - a tender mass of goose liver.

Traditionally, liver pate is considered a hot dish that is served directly from the oven. Any housewife will be able to cook it in her kitchen, because the recipe is not particularly difficult. The liver is pre-fried or boiled, then ground in a meat grinder or with a blender, adding spices and seasonings (optional - onions, carrots, eggs, butter). And so that the liver mass is tender and literally melts in the mouth, more cream is added to it. The resulting mixture is placed in the oven, and after a while the dish is considered ready. However, homemade liver pate spoils rather quickly, so most people prefer to buy it in canned form.

The manufacturing technology of the production liver pate is very similar to the "homemade" recipe - the same stewing, frying, adding seasonings and vegetables. Canned liver pate can be of 2 types - with butter or pork fat. They are an excellent environment for the development of various microorganisms, so the conservation process must be carried out with strict observance of all sanitary and anti-epidemiological rules.

Packaging for modern pates is often made of tin (i.e., an ordinary tin can) or a polymer shell. The first option is considered more convenient, since the tin is not sensitive to temperature changes and it is impossible to break it. In addition, in such a package, even without preservatives, pate can be stored for years.

In a polymer container, the shelf life of the product should be limited to 14-30 days, but if it is longer, it means that the paste contains artificial additives. By the way, the presence of the skin in the liver pate is not considered a disadvantage, on the contrary, it is an advantage, since the crushed skin is a natural thickener. Damage to the product may be indicated by smudges on the surface of the package and its swelling.

According to the technology, the liver pate should consist of 55% of the liver. But some manufacturers neglect this requirement: products that lack the components indicated on the packaging have already been repeatedly withdrawn from sale. Instead of liver and other by-products, industrial waste is used, which can be quite finely ground - cartilage, bones, ears, heads, to which soy and various flavor enhancers are added. In order not to make a mistake in choosing, you need to buy only the product that consists of 5 required ingredients: meat, liver, butter, salt and spices (they are listed in that order). A real liver pate should be beige or light gray, if the color is different, then it contains dyes.

Composition and useful properties of liver pate

The liver is an offal of the first category, which is more valuable in terms of nutrition due to the content of complete proteins. It is rich in the most deficient essential amino acids - lysine, tryptophan and methionine, as well as collagen, vitamins A, E, C, B12 and B6, and some minerals. The liver is considered the champion among all by-products in terms of iron content, it also contains copper, zinc and phosphorus. It also includes heparin, a substance that reduces blood clotting, which is important for the prevention of heart attack and thrombosis.

Homemade liver pate is recommended for patients with anemia and gastritis with low acidity. It favorably affects the health of the eyes and skin, contributes to the normalization of metabolism and the proper growth of a person, incl. bone growth and repair. Liver pate will also benefit the brain and spinal cord. This product is recommended in the postoperative period (it contains a lot of glycogen, which is an excellent building material for cells and tissues) and with overwork or weakened immunity.

Harm

But even if you use exclusively a homemade product, it is worth remembering that the liver contains a lot of purine bases that are contraindicated in the elderly, and that the liver accumulates all the antibiotics and other harmful substances that the animal was fed. Therefore, liver pate is not recommended for preschool children.

Source

Liver pate (German: pastete) - a culinary product of a pasty consistency, made from boiled liver, with the addition of fat and other components. Liver pates are especially popular in Russia, France and Ukraine. They are used for sandwiches, both in pure form and in combination with vegetables. Most often, butter, pork or beef fat, onions, carrots, herbs, wheat flour, salt, sugar, black pepper, allspice and grated nuts are added to liver pates. The pate prepared according to the technology must contain at least 55% of the liver. Pates are made from chicken, pork, beef, goose and other types of liver.

The benefits and harms of baked pate

The opinions of doctors and nutritionists about the benefits and harms of liver pate, as always, are divided, but one thing is for sure: pate is a product made from natural ingredients, therefore, its benefits are obvious, it all depends solely on the method of preparation and storage conditions.

It has been proven that the liver pate contains a large amount of vitamin A, E and B vitamins, iron, copper, phosphorus, zinc and other macro and microelements. Essential amino acids such as tryptophan, lysine and methionine are present in this unique product. Liver pate is useful for people with low levels of hemoglobin in the blood. It is recommended to use it for people who have undergone various operations, since the liver contains an excellent building material for cells and tissues - glycogen.

Liver pate is not a dietary product, since in addition to the liver, it includes animal and vegetable fats, as well as spices. And given the fact that the pate is consumed mainly with bakery products, such an appetizer will have a fairly high glycemic index. After eating even one sandwich with liver pate, the level of glucose in the blood rises sharply, which subsequently provokes the release of insulin, as a result, excess glucose is transformed into body fat.

In addition, the liver pate contains a huge amount of cholesterol, which is a source of atherosclerotic plaques that lead to the formation of blood clots, increased blood pressure, changes in the elasticity of the walls of blood vessels and the development of other serious diseases. However, the use of liver pate in small quantities is beneficial for the human body and does not lead to such serious consequences.

How to choose a liver pate

Of course, a home-made liver pate will bring much more benefits than a store-bought one. But, unfortunately, not all housewives have free time, so they prefer to buy pates in supermarkets and markets.

Traditionally, liver pates are packaged in cans, such a product is stored for about 2 years and preservatives are not required for this, which is a definite plus. But in the modern world, manufacturers are trying to significantly reduce costs, so they pack pates in polymer casings. The shelf life of such products is about 20-30 days, but if a longer period is indicated on the polymer packaging, then the manufacturer of preservatives did not regret it.

Open liver pate is stored in the refrigerator for no more than five days. As mentioned above, the composition of the pate should be at least 55% of the liver. Banks with the product should be even and neat, without streaks. The pate itself should have a uniform consistency and light brown color (beige or slightly grayish shade is possible), without lumps. The pink or dark brown color of the pate indicates that there are many dyes and additives in the pate.

It is best to purchase a liver pate made according to GOST 12139-77, it contains the following ingredients: liver, meat, salt, butter and spices.

Chicken liver pate

• chicken liver - 1 kg;
• lard - 70 g;
• butter - 50 g;
• carrots - 2 pcs;
• onions - 1 pc;
• salt and spices to taste.

The lard is cut into thin slices, the onion is finely chopped and fried in a pan. Carrots are boiled, grated and added to onions and lard. Chicken liver is scalded, cut and added to the total mass and stewed until tender. At the end add salt and spices. The finished mass is passed through a meat grinder 2-3 times, butter is added and beaten. Chicken liver pate is ready.

Liver pate roll

• pork liver - 1 kg;
• onion - 1 pc;
• carrots - 1 pc;
• pork fat - 300 g;
• butter - 200 g;
• chicken egg - 8 pcs;
• salt - 1.5 tsp;
• ground black pepper to taste.

Salo is cut into small pieces. The liver is washed, dried with a towel, cut into medium-sized pieces. Salo is fried in a pan until the fat is rendered, then the liver is added. Carrots are grated, onions are peeled and cut into rings, added to the liver and fried until tender, stirring constantly. At the end, the mass is peppered and salted, cooled and passed through a meat grinder 2-3 times. Eggs are boiled, shelled and the yolks are removed (whites are not needed). The yolks are ground into a lush mass, combined with butter and carefully ground. The liver pate is spread on a sheet of foil in a thin and even layer, the surface is smeared with a mass of yolks and butter, after which it is rolled up, carefully and gradually removing the foil. The roll is cut into two parts, and the edges are leveled. The roll is packed in foil and put in the refrigerator for 6-8 hours. The liver roll is ready.

Pâté Recipes

goose liver pate

for 30-40 sandwiches

20 minutes

270 kcal

5 /5 (2 )

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 it also has a lot of benefits: 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.

Goose liver pate

350g goose liver, 300g onions, 100g carrots, 150g butter.

https://i.ytimg.com/vi/4oC32dUVyq0/sddefault.jpg

https://youtu.be/4oC32dUVyq0

2016-11-09T06:15:59.000Z

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 equally tasty option and make

If you have a goose carcass at home, and you have not yet figured out what delicious to cook from it, then cook goose pate. Your family will appreciate this dish, because the pate will definitely turn out to be hearty, fragrant and tasty. For a more vibrant taste, you can add any part of the goose to the goose pate, and not just the liver. Take the heart, ventricle or poultry meat. In addition, you will definitely need goose fat in order to make the pate more fat.

Goose pate - preparing food and dishes

Which is quite convenient - for a dish you can take not fresh offal, but get by with frozen ones. Wash them, remove the films and cut into pieces. In addition to goose meat and offal, take onion, garlic and goose fat - it is on it that you will fry vegetables and components for the pate. If you do not have fat, use butter or refined sunflower oil. However, do not take olive oil - when heated, it will have a very unpleasant smell, which will spoil the goose pate later.

What utensils do you need to cook pate? First of all, you will definitely need a blender, it is with it that you will grind the ingredients to a paste consistency. Also take a saucepan or frying pan.

You can serve the pate in portions or in a deep dish. With what to use it? The simplest and “tastiest” option is with a white baguette.

Goose Pate Recipes:

Recipe 1: Provence Goose Pate

A delicious pate according to this recipe is prepared in France, but it is not rolled into cans for sale, but is served immediately on the table. You will also need goose fat, which will be the basis of the dish.

Required Ingredients:

• 2 pieces of goose liver
• 90 grams goose fat
• 2 onions large
• Garlic 2 cloves
• Provence herbs
• condiments

Cooking method:

1. Peel the onion and garlic. The onion should be chopped and the garlic cut into cubes.
2. Melt goose fat in a saucepan. As soon as it warms up, put the onion and garlic in there, fry for about two minutes.
3. Wash the goose liver and cut into pieces. Put them in a saucepan. Saute with onions for about 15-20 minutes. Remove from stove and refrigerate.
4. Put the chilled mass with Provence herbs in a blender bowl and turn into a puree shaped mass. Goose pate should be served immediately after preparation.

Recipe 2: Goose Pate with Poultry Meat

This dish will be based on goose meat - it is more fatty than chicken, and therefore the pate will turn out to be quite nutritious. But this is only one of the advantages of the dish! The finished pate will taste great, fragrant and satisfying. Serve without refrigeration with white or rye bread.

Required Ingredients:

• 2 pieces of goose liver
• 55 grams goose fat
• 200 grams goose meat
• 1 bulb
• 2 garlic cloves
• Spices

Cooking method:

1. First of all, peel the onion and chop it.
2. Wash goose liver and meat and cut into pieces.
3. Put the fat in a hot frying pan, heat it, and fry the onion until golden brown.
4. Add the liver and meat to the onion, fry these components for about twenty minutes, stirring occasionally. Remove the skillet from the stove and let cool.
5. Place the cooled ingredients in a blender bowl, add the peeled garlic there and grind to a paste.

Recipe 3: Goose Pate with Offal and Olive Oil

In addition to the liver, you can add heart and ventricles to the pate, then the finished dish will turn out with a delicious taste and unusual texture.

Required Ingredients:

• 3 pieces of beef liver
• 3 goose hearts
• 3 ventricles
• 70 grams goose fat
• 1 onion
• Olive oil
• condiments

Cooking method:

1. Wash the ventricles and put to cook on the stove. You need to cook them for about 30-35 minutes until cooked. By the way, the resulting broth can be a great base for soup.
2. Peel the onion from the husk and chop finely.
3. Wash the liver and heart, cut into pieces.
4. Heat the saucepan, put goose fat on it, melt and put the onion. Fry the onion and add the chopped heart and liver to it. Roast them for about fifteen minutes. Refrigerate after toasting.
5. Put the liver and heart with onions, boiled ventricles into the blender bowl, add two tablespoons of olive oil, and chop until a pate-like state.

Recipe 4: Goose Pate with Cognac and Basil

Try the traditional French recipe for foie gras. Don't be confused by cognac - its presence as one of the components will give the dish a subtle, unusual aroma.

Required Ingredients:

• 3 pieces of goose liver
• fresh basil
• 100 grams of champignons
• 1 onion
• Cognac 2 tablespoons
• Butter
• condiments

Cooking method:

1. Mushrooms need to be washed and finely chopped. Chop the onion.
2. Heat up a frying pan and put a piece of butter on it. As soon as it melts, put the onions in the pan first, and then the mushrooms. Fry the mixture for about 10 minutes.
3. Wash goose liver and cut into pieces. Add to mushroom and onion mixture. Fry the liver with vegetables for about fifteen to seventeen minutes. Remove skillet from stove and cool to room temperature.
4. Place the fried mass in a blender bowl, add fresh basil and grind until a puree.
5. Add cognac to the finished mass, mix and place in the refrigerator for two hours.

Goose pate is best consumed immediately after preparation. But if you could not master all the cooked dish at once, then how to store it so that it does not deteriorate? It is best to use this method: take a cling film, put a pate on it, pour melted goose fat on top and roll it up.

You can add pepper, sun-dried tomatoes or capers as an additional ingredient - the taste of the finished product will turn out to be more piquant.