Traditionally pork pate it is prepared from the heart or liver, and few people know that it is also very tasty from the head of this pet. You will be surprised, but pate from pig's head can become a real delicacy, if, of course, it is cooked correctly. Interested? Then we go to the kitchen to create our culinary masterpiece!
How to choose a pig's head correctly?
The main rule of a delicious pate is a competent choice of pork head. How not to make a mistake when buying it? This will help us with the advice of experienced chefs. So, first of all, it is necessary to determine whether there is a repulsive smell. A fresh head should have a natural smell.
No less important is the weight of the pig's head. Adhere to the golden rule: it is better to take more in number of heads, but less in weight. The fact is that a large head has a lot of fat on the cheeks and it will need to be cut off, otherwise the pate will turn out to be too fat. And then, as you understand, either there will be less pate, or you will have to add lean meat, and this is an extra waste. An ideal pork head for making pâté weighs approximately five kilograms.
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If possible, ask the seller to cut the heads into several pieces, as this will not be so easy to do at home.
Let's prepare a tender pate from a pig's head for the winter
It only at first glance seems that it is difficult to cook pork head pate at home. Of course, such culinary process time-consuming, but quite within the power of even novice cooks. The main thing is to properly prepare the pig's head: wash it thoroughly, butcher and soak in cold water overnight.
Compound:
- 15 kg of pig heads;
- pork lungs, liver and heart - 2 kg;
- 10 chicken eggs;
- 10 heads of onions;
- 1 carrot;
- 10-15 peas of allspice;
- 7-8 leaves of laurel;
- salt;
- vegetable oil;
- a mixture of spices;
- ground black pepper.
Cooking:
- Prepare the pig's head. First, let's check if there are bristles on it. If there is, then we need to get rid of it. It's easy to do: scorch the bristles, holding your head over the gas burner.
- We fill the heads with warm water and arm ourselves with a clean metal kitchen sponge. We are not lazy and, making every effort, we wipe the skin of the head until it becomes almost white. Be sure to clean off the soot, otherwise the pate will be irrevocably spoiled.
- Pour clean heads with water and leave overnight.
- We also wash the lungs, heart and liver well and put them in a container with water. Soak them overnight.
- In the morning, rinse the pork head and offal again and cut into pieces so that all the ingredients fit in the pan.
- Now we need to boil everything. Here it is important to choose the right spices for cooking! The ideal choice would be bay leaves, allspice black, a special mixture of spices for jelly or broth.
- So, put chopped pork heads in a large saucepan, add spices and bay leaves. Attention: no salt is needed at this stage!
- Peel the carrots and 1 onion and send them to the saucepan with the head. This little trick will allow us to give pork meat aroma and pleasant aftertaste.
- We cook the pork heads until the meat easily moves away from the bone, as when cooking jellied meat.
- In another saucepan, boil the liver, heart and lungs until tender. We also season the water in which offal is cooked with spices and bay leaves, but do not salt it.
- We clean the bulbs, cut them into medium cubes and sauté in refined vegetable oil until golden brown.
- Now we need to separate the meat from the bone in the heads.
- Add offal to it and grind everything together with an electric meat grinder. Of course, you can use a conventional meat grinder, but then it is better to pass the ingredients through it 2-3 times. Attention: pig brains are not suitable for making pate!
- Now we need to beat the eggs, add salt and spices.
- Thoroughly mix all the components of the pate until smooth.
- We will prepare the jars in advance: rinse and dry. It is best to roll the pate in small jars with a nominal volume of ½ and 1 liter.
- We lay out the pate in jars without filling them entirely. During the heat treatment, the pate mass will rise, so we leave a distance of 1-1.5 cm unfilled.
- We cover the jars with pate with food foil and send them to the oven. Attention: put the jars in a cold oven!
- We heat the oven to a temperature threshold of 180 degrees and detect fifty minutes from the moment the pate boils.
- After this time, the pork head and offal pate will be ready.
- We sterilize the lids in boiling water, then roll up the jars.
- We turn the jars upside down, wrap them in something warm and leave them in this form until they cool completely.
- Then we send the pate to a cool place for storage, and in winter we indulge ourselves with a delicious and tender snack.
Each season has its own special dishes, autumn is the richest in culinary delights.
And I want to tell you about one such seasonal recipe, because it is in the fall in our region that they begin to chop rams that have managed to fatten up fat during the summer on free grazing.
This is a truly delicious appetizer - this is lamb liver pate!
The ram's liver is small, so they are reluctant to sell it by weight, but you can buy a complete set very cheaply. lamb liver- lungs, liver, heart, kidneys and cook delicious bakhsh - .
But if you look at the market early, when the butchers have just laid out their goods, smile at the seller and conspiratorially say that you want to cook pate from lamb liver, they will cut it off and sell it! Checked! Yes, and you need a liver less than a kilogram.
I want to warn you that if you can’t stand a ram, then you are unlikely to like its liver either. She smells! For example, I like it. It also has a slightly bitter and astringent taste. For those who are afraid, you can try replacing the mutton liver with a less “criminal” one from other animals, you will succeed too delicious pate, however, why then such dances around the stove? There is an easier option.
But if you are not afraid of new dishes, feel free to cook such a pate, it will be very tasty.
Would need:
- 700 grams lamb liver
- large bunch of cilantro
- 200 grams butter at room temperature
- small bunch of basil
- salt, black ground pepper
- vegetable oil
- 600 grams cherry tomatoes (optional)
The idea of this pate is not mine, the author of the recipe is Stalik Khankishiev. As always, he approached cooking creatively - first he boiled liver pieces with butter and herbs in vacuum bags at a low temperature, then fried, rubbed through a sieve ... I made everything easier.
1. Thoroughly clean the liver from films and ducts, cut into large slices and fry in a small amount of olive or regular sunflower oil on both sides for 15-20 seconds. The pan should be on medium heat, and in the process of frying, add finely chopped cilantro to the liver.
All that is fried, together with cilantro, we send it to a heat-resistant form and fry the next batch of liver.
So short heat treatment it will simply allow us to get a crispy crust on slices, while inside the liver will remain raw, but the juice will no longer flow out of it.
2. We put the fried liver and cilantro in a baking dish in an oven preheated to 120 degrees for one hour. low temperature and for a long time cooking such a delicate product will preserve the beautiful color inside the pieces, and the cilantro will remain bright green.
3. We shift the liver into a suitable container, cut the butter into cubes (it should already have time to thaw after the refrigerator and become soft). Add salt and ground black pepper to taste. Grind with a blender into a puree.
Add finely chopped basil and knead with a spatula until smooth (you do not need to grind the liver with basil - the pate will become an ugly color, and the texture will be more interesting).
4. I really liked Stalik's idea about the perfect combination of liver, basil and tomatoes - it really is very tasty! But most of all, I was captivated by the way the liver pate was served - I saw this only at Stalik, such a simple stylization of the dish - and it looks cool in a restaurant!
We cut the cherry tomatoes into halves, in a deep dish or form (in which you will serve the pate later), lay a layer of cherry halves with the slices up.
They have pate on them. Carefully fill in all the voids and level the surface, and on top of the remaining cherry slices down.
Garnish with basil leaves and refrigerate for a few hours to firm up the pâté.
* it is not necessary to use multi-colored tomatoes, I just had such a crop))
5. Eating such a pate is not interesting traditional way- It is convenient to cut it into pieces and arrange portions on plates. With a little care, each such piece will contain a generous portion of pate, which is enough for a couple of sandwiches, and a cherry tomato.
The pate keeps its shape well and the pieces are not deformed, but it is easily spread on bread. And you can just eat with a fork))
On the issue of storage - such a pate is in the refrigerator for 2-3 days, only it must be covered with cling film so that it does not deteriorate. It seems doubtful to me to keep it longer - after all, there are chopped tomatoes there, and on the third day they are already flowing. And freezing is also slightly problematic, after defrosting nothing will happen to the pate, but the cherry tomatoes will be sad.
As an option - do without tomatoes at all and freeze the pate in portions, it will not change the taste.
And we have such a form that “left” for Friday and weekends - breakfasts and several tea parties per day. So this is quite a suitable dish for a large feast or picnic with a lot of people.
Well, do not miss the short season of lamb paradise on the market - while there is a lot of lamb, then liver too!
Enjoy!
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
This offal has a high fat content, but also contains a large amount of trace elements, vitamins, which are in their natural form. Pork pate after cooking will contain biologically important components that heal and nourish the human body, which are easily digested and stored for a long time.
How to cook pork liver pate
For creating tasty snack you need to buy only fresh offal. The liver should be red-brown in color, without blood clots, spots, and have a smooth surface. Please note that there are no bile-stained places, fewer bile ducts. To make a pâté pork liver, it is first washed well, the shell (film) is removed.
Pork liver pate can be bitter. To avoid this, it is necessary to soak the meat in cold water, change the liquid several times. It is recommended to blanch offal before cooking. To do this, cut the liver into large pieces, dip in salted water, cook for 5 minutes. Next, put the meat in a colander, rinse with cool water. After that, the liver will be juicy, soft and not bitter.
Pork liver pate in a slow cooker
The preparation of this delicious snack for sandwiches can be done in several ways. One of the options is a slow cooker, a wonderful and very convenient device that all housewives appreciate. It helps to cook a huge amount different dishes at home without much effort. Pork liver pate in a slow cooker helps to achieve the desired state of the by-product, after which you can easily achieve the desired consistency with the help of grind. No need to smoke the kitchen with a frying pan or heat the oven, everything turns out quickly and simply.
Pork liver pate baked in the oven
As a rule, the appetizer is brought to the desired state after the meat is fried or stewed, but in this embodiment, everything is done the other way around. Pork liver pate baked in the oven must be crushed in advance until smooth and only then it is baked, spread out in molds. Unlike classic cooking with this option, the appetizer can be served immediately hot, no need to wait until it cools down. Part of the treat can be eaten immediately, and the second sent to the refrigerator for storage.
Pork liver pate in jars
Many housewives stock up on tomatoes and cucumbers for the winter, but you won’t surprise anyone with such pickling. You can cook pork liver pate in jars at home. As additional components, as a rule, they take mushrooms, onions and fresh vegetables, spices, herbs. Before closing, the jars must be sterilized in the microwave or oven. Of the dishes, you will still need lids, a large resealable container, a blender or meat grinder, and a grater. In the future, just follow one of the recipes that will be given below.
Liver pate from pork liver at home - recipe
On the shelves of stores you can find ready-made this treat at an affordable price. However, most housewives want to know how to make pork liver pate at home. Often, self-cooking is much cheaper than overpaying for packaging in a supermarket. Exists classic recipe liver pate from pork liver, but there are also options with the addition of additional spices, vegetables to give the desired palatability. You can independently adjust the amount of ingredients, based on personal preferences, the main thing is to maintain proportions.
Pork pate at home
Cooking time: 1-1.5 hours.
Servings Per Container: 15.
Calorie content of the dish: 145 kcal / 100 grams.
Purpose: snack.
Cuisine: European.
Pork pate at home can be cooked in a slow cooker or oven, but in any case, the algorithm of actions is similar. Be sure to buy a good piece of liver, because spoiled meat will greatly affect the taste. Below is a recipe for pork liver pate, which also includes lard and fresh vegetables. You will need a larger pan to simmer all the ingredients on it.
Ingredients:
- onions -2 pcs.;
- salt;
- carrots - 300 g;
- pork liver - 1 kg;
- black pepper;
- butter - 200 g;
- fresh fat - 300 g.
Cooking method:
- Cut the lard into large pieces, put on a heated frying pan.
- Peel, wash the carrots, cut into thin plates, then chop into strips. Add to the pan (it should already have fat for frying from lard), cover with a lid.
- Cut the onion in a convenient way for you, you can cubes or half rings. Add to carrots, stir and cover again.
- Wash the liver, cut the veins, the film. You can pre-soak the offal in milk / water. Divide the liver into medium pieces, add to the rest of the ingredients, cover, simmer the appetizer for 5 minutes.
- Mix carefully all the ingredients, leave to stew for another 30 minutes. 10 minutes before cooking, add salt and pepper to taste. You can check the readiness of the dish by the absence of ichor when you cut the largest piece of the liver.
- Using a meat grinder, twist the finished mass twice to get a homogeneous, tender appetizer.
- It is better to add butter to a warm mass, then you can simply cut into pieces and it will melt by itself. If the pate has had time to cool, then you should first melt the butter.
- Mix the mass thoroughly, it must be cooled by transferring to another container.
Pork liver pate at home
Cooking time: 2-2.5 hours.
Servings Per Container: 20-25.
Calorie content of the dish: 160 kcal / 100 g.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: medium.
Pork liver pate at home will turn out delicious, without bitterness, only if you choose a good liver. Look for fresh, blemish-free, reddish-brown meat with minimal veins or bile ducts. You can use this appetizer immediately after cooking or preserve it in jars for the winter (as you wish). Below is step by step recipe creating this dish.
Ingredients:
- fat - 1 kg;
- garlic - 10 cloves;
- liver - 1 kg;
- black peppercorns;
- onions - 0.5 kg;
- heart - 1 kg;
- carrots - 0.5 kg;
- Bay leaf;
- allspice.
Cooking method:
- Cut all the meat into large pieces, put in a saucepan, fill with water and put on fire. When the liquid boils, drain it, rinse the offal with running water, put it back in the pan, boil again and reduce the heat to a level so that the contents boil slightly, put salt. Add spices 20 minutes before the end of liver cooking.
- Put coarsely chopped lard in a separate container, fill it with water and put on fire and reduce it after boiling. Keep both pots for 2 hours.
- First, cut coarsely, then scroll through the meat grinder carrots, onions along with garlic.
- Throw the finished fat, offal into a colander, let all the liquid drain. Then pass through a meat grinder and mix with the rest of the ingredients. If the consistency does not look completely homogeneous, scroll the mass again.
- Put the ingredients in a saucepan, put on fire, hold until the onions are ready. Can be topped up if needed.
- Then you can put the appetizer in sterilized jars or serve it on the table.
Pork liver pate is a dish for all occasions. It can be prepared as classic version, and with the addition of other ingredients that will give the pate a special taste.
After this recipe, you no longer go to buy pate in the store.
For cooking you will need:
- butter packaging - 200 grams;
- two bulbs;
- two cloves of garlic;
- 800 grams of pork liver;
- salt, pepper, bay leaf.
Cooking process:
- Peel the pork liver, rinse well, rub with salt, put in a saucepan and pour over cold water. Wait until the water boils and add the bay leaf there. Then cook for about 25 minutes more.
- While the liver is cooking, chop the onion and fry in a pan. Now add the liver there and fry for another five minutes.
- Grind the ingredients through a meat grinder or food processor to make a puree.
- And now - main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your liking. Put the pâté in the mold and again pour a small amount of warm butter on top. Place in refrigerator to chill.
How to cook in a slow cooker
A multicooker is a versatile cooking device. It is also suitable for creating a delicious pate.
Required products:
- 50 grams of butter;
- one piece of carrots and onions;
- one bay leaf and one clove of garlic;
- about 400 grams of pork liver;
- salt pepper.
Cooking process:
- We prepare all the products for the multicooker: we wash the liver, then cut it into pieces. Shred carrots into strips, onions into small squares. We do the same with butter.
- We lower the products into the bowl of the multicooker. Add spices, bay leaf and mix well.
- We set the "Baking" mode for 40 minutes and wait.
- All that is left is to wait until the allotted time has passed and grind the boiled vegetables in a blender.
With smoked bacon
Liver paste from pork liver with bacon - a hearty and quite fatty dish.
Required products:
- a small pack of butter - 100 grams;
- pork liver - 600 grams;
- onions and carrots - one each;
- bacon - 100 grams;
- lavrushka - 1 sheet;
- salt and pepper to taste.
Cooking process:
- Heat the pan and fry the bacon well on it, so that the fat is rendered. Put the liver there and cook for about five more minutes.
- Grind the onion with carrots, put to the liver, pour a little water, put the spices and simmer for 20 minutes.
- After readiness, wait until everything has cooled, place in a blender or twist through a meat grinder until a homogeneous mass is formed.
- Add softened butter, stir and set aside.
Liver pate with carrots
You can cook pork pate with vegetables, such as carrots.
Required products:
- kilogram of liver;
- a pack of butter - 200 grams;
- a few cloves of garlic;
- two carrots and one onion;
- spices - to your taste.
Cooking process:
- Cut the liver into pieces, remembering to wash it well, and fry in a pan until a light crust forms. Then make the fire weaker and leave it to simmer under the lid until cooked, add spices.
- While the frying process is in progress, do the same with onions and carrots, after chopping them. Add garlic here.
- Mix the prepared ingredients and beat in a blender to a puree state, put the oil and mix well.
With butter
Butter in pate is a win-win option. But this combination is very high in calories.
Required Ingredients:
- 50 grams of butter;
- one bulb;
- a little salt, pepper and vegetable oil;
- 400 grams of pork liver;
- garlic clove.
Cooking process:
- Cut the liver into pieces and fry it a little in oil.
- Add the chopped onion to the liver, fry everything together again for a couple more minutes. Pour in the spices. Cover with a lid and simmer until done.
- Wait until the resulting mass cools down a bit, and twist it in a meat grinder. You can use a food processor or blender.
- Mix the pâté with butter and refrigerate for a while.
With added cheese
Cheese variant. It is advisable to use hard cheese with a pronounced taste.
Required Ingredients:
- a small package of butter - 100 grams;
- 600 grams of liver;
- 200 grams of cheese;
- salt pepper;
Cooking process:
- Rinse the liver well, fill it with water and let it stand for a while to improve the taste.
- Heat a frying pan and fry a little vegetable oil chopped onion. Then lay out the liver and bring everything to readiness. Don't forget to add spices.
- Grind all the ingredients in a blender, add grated cheese on a coarse grater. Mix well and put in the refrigerator.
Pate with boiled pork liver
In this recipe, instead of frying, it is proposed to boil the liver.
Required products:
- a little butter - 50 grams;
- 400 grams of pork liver;
- onions and carrots one by one;
- spices to taste;
- one garlic clove and one bay leaf.
Cooking process:
- After the liver has been washed and soaked in water for a while, put it in a saucepan, add bay leaf there, bring to a boil and wait until it boils.
- At this time, fry the carrots and onions in a pan, adding garlic to them.
- Mix the vegetables with the liver, twist in a meat grinder. Put soft butter to the pate, put it in a container and let it stand for a while in the refrigerator.
With the addition of mushrooms
Mushrooms can be used any, both forest and champignons.
Required products:
- 300 grams of mushrooms;
- 400 grams of liver;
- one bulb;
- 100 grams of butter;
- spices to your taste, a clove of garlic.
Cooking process:
- Chop the onion, fry it a little in a pan, add the selected mushrooms to it, fry for some more time.
- Then put the chopped liver and garlic to the vegetables. Bring all the ingredients to readiness, but do not overcook. Seasonings can be added at this stage.
- When everything is ready, use a meat grinder or combine to make a homogeneous mass. Add chopped butter to the resulting pate and mix well.
