Home Nutrition How to cook pork liver pate. Pate from a pig's head and offal for the winter at home. With butter

Nutrition

How to cook pork liver pate. Pate from a pig's head and offal for the winter at home. With butter

Pate from pork liver- 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

Pork liver pate with bacon is 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 down, 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

Can cook pork pate and 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;
some 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 up a frying pan and sauté the chopped onion in some vegetable oil. 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.

Delicate, fragrant, spicy liver paste- A great option for breakfast or a snack. Make it at home with your own hands, so you will be sure that there are no impurities in the food - only natural ingredients. Make sandwiches, pies or snacks with it.

Grocery list:

one bulb;
chicken liver - 250 gr;
one carrot;
butter - 150 gr;
salt - 6 gr;
non-aromatic oil - 50 gr;
black pepper - 3 gr.

Step by step preparation:

We take out a portion of the oil from the refrigerator in advance. Let it soften a little.
Process the onion and carrots by peeling and washing them.
Chop the onion into small cubes.
We pass the carrots through a medium grater.
Half of the total sunflower oil pour into a frying pan, heat on the stove.
We shift the onion and pass for 5 minutes, reducing the heat.
Pour the carrots, cook for another 10 minutes, stirring from time to time with a spatula.
washed chicken liver cut into pieces.
Pour the remaining oil into the frying pan and cook the liver cubes in it.
After 5 minutes, turn off the strong fire.
Grind roasted vegetables and liver in a meat grinder.
When they are cool, add butter, spices and salt. We mix.
We close the mass in the refrigerator for half an hour.
The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pâté has cooled, remove it from this mold and garnish with a sprig of parsley.

In a slow cooker

You will need:

two medium carrots;
two cloves of garlic;
chicken liver - 0.5 kg;
black ground pepper taste;
butter - 100 gr;
two bulbs;
salt - 7 gr.

How to cook pate:

Wash the liver from mucus and cut into pieces.
Finely chop the peeled onions.
Grate carrot roots.
Put the pieces of liver and vegetables in a multicooker bowl.
We chop the squeezed garlic there, pour pepper and salt.
Mix all products, close the lid.
Set the multicooker cooking program to the "Extinguishing" mode. Time - 1 hour.
As soon as the kitchen appliance signals the end of cooking, we transfer the juicy steaming mass to another container, cool it.
We throw a piece of butter there, load it all together in a blender and grind it.
If the pâté seems too dry, add milk to it.
Transfer the homogeneous mass of pate into molds and put in the refrigerator.
After an hour, you can enjoy the taste of natural homemade food.

From beef liver

Main components:

milk - 150 ml;
beef liver - 1 kg;
two bulbs;
two green onions;
salt to taste;
two carrots;
butter - 150 gr;
black and red pepper - 10 gr;
sunflower oil - 40 ml.

How to make Beef Liver Pate:

Cut the liver cleaned from the films into strips.
Grind the onion with a knife, and the carrots on a grater.
We turn on the gas stove at full power, put a pan with butter and pieces of onion, liver and carrots.
Fry them in this mode for 5 minutes.
After that, pour in the milk, pour in salt, peppers and simmer under the lid for 20 minutes at reduced heat.
Once everything is ready, cool the mass and grind it with a blender.
Heat the butter separately.
Add half of its amount to the pate and once again go through it with a blender.
We spread the dish in a mold, fill it with the remaining butter.
Decorate it green onion and put it on a shelf in the fridge.
After 4 hours, the pate can be spread on bread. Bon Appetit!

With the addition of mushrooms

Mushrooms will add zest to the usual liver pate. It turns out unusually tasty and fragrant.

Recipe Ingredients:

one bulb;
cream - 90 ml;
clove of garlic;
chicken liver - 0.5 kg;
champignons - 0.2 kg;
a piece of butter - 50 gr;
two bay leaves;
olive oil - 40 ml;
five peas of pepper;
white wine - 90 ml;
nutmeg- 5 gr.

Cooking method:

Add chopped onion and garlic to the pan, pour vegetables olive oil and fry.
After three minutes, transfer 100 grams of chopped mushrooms.
After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour wine. Simmer the mass for 20 minutes.
Remove the bay leaf and pepper from the pan.
Transfer everything else to a blender and turn it on to medium power.
At the same time, pour in the cream and soft butter.
Prepare the form for the pate and transfer the homogeneous mass into it.
We still have 100 grams of mushrooms left. We chop them finely, pass them in a frying pan and put them on a pate.
As soon as they cool down, put the pate in the refrigerator.

From pork liver

A very satisfying, nutritious pate is obtained with the addition of pork liver.

You will need:

cognac - 40 ml;
liver - 1 kg;
one bulb;
nutmeg - 5 gr;
one carrot;
non-aromatic oil - 30 ml;
butter - 90 gr;
salt;
black pepper;
one leaf of lavrushka.

How to make Pork Liver Pate:

Pork liver pour milk and leave for 3 hours. During this time, all the bitterness will leave the product.
Finely chopped onion and carrots are sautéed in a frying pan.
After 5 minutes, add liver pieces.
The food is stewed with a little oil for 20 minutes under the lid.
Pour pepper and salt to it, put a bay leaf.
As soon as the contents of the pan have cooled, we twist it through a meat grinder.
To a homogeneous mass, add cognac, liquid butter, a pinch of nutmeg.
We beat everything with a blender.
The pate is ready. It remains to shift it into a bowl and put it in the refrigerator for a couple of hours.

Boil the eggs until they are fully cooked. When they cool down, clean and grate.
Transfer the liver to a wide bowl and mash with a fork.
We skip garlic cloves under the press, finely chop the dill. We pour everything to the liver.
Add mayonnaise and eggs. Mix well.
You can leave the pate as it is, or you can grind it in a blender. Bon Appetit!

This review is dedicated to great recipe- preparation of the most delicate liver pate. Thanks to the subtleties that I will tell you, the delicacy will turn out to be very delicate and with an exquisite taste.

Photo ready meal

Ingredients:

Liver - 500-600 g (this recipe uses the liver, stomachs and heart of a duck)
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Butter - 50 g
Vegetable oil - for frying
Bay leaf - 3 pcs.
Allspice peas - 3 pcs.
Salt - 1.5 tsp or to taste
Ground black pepper - a pinch or to taste

Preparing Liver Pate

1. Rinse the liver under running water. Remove streaks and films from the liver, wash all the blood from the hearts, remove fat from the stomachs. Put the vegetables in a saucepan, add the bay leaf, peppercorns, cover with water and put to boil on the stove.

2. When the broth boils, remove the foam, boil for 5 minutes and change the water. Then boil again. Lower the temperature and cook for about 1.5 hours. The liver will be ready earlier, in about 30-40 minutes. Therefore, remove it from the pan with a slotted spoon.

3. Peel the carrots, onions and garlic, wash and cut into cubes of any size.

4. Saute the vegetables in a pan in vegetable oil until soft and cooked. Fry them over medium heat so that they do not burn, stirring occasionally.

5. Install a meat grinder with a medium or finest nozzle and pass the finished offal and vegetables through it.

6. Then twist the products twice more so that the consistency of the pâté is more tender.

7. On a mat wrapped with cling film or parchment paper, spread the pate in an even layer, tamping it a little.

8. Put the butter in a chopper or use a blender.

9. Whip the butter until white.

Hello everyone!

Today I will tell you about another way to cook homemade liver pate.

To prepare liver pate at home, we need:

Liver - 0.5 kg,
carrots - 1 large or 2 small,
onion - 2 medium,
garlic - 1 clove,
butter or ghee - 1 tablespoon,
milk - 180 ml,
salt and spices to taste,
if desired, add bay leaf and peppercorns, which are removed after cooking the liver.

Homemade pate can be prepared from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, clean from films and thick ducts, cut into large pieces. Coarsely chop all vegetables, carrots can be grated on a coarse grater. Vegetables will give the homemade liver pate tenderness and juiciness.

You can cook homemade liver pate according to this recipe in a brazier, frying pan or Dry Cooker (Dry Cooker) with a lid. Just add the liver and the rest of the ingredients for the pate, pour milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

liver, onions, carrots, garlic, milk put in a bowl for cooking in microwave oven(microwave) and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about as much as milk. After the microwave signal, let the liver stand in it for another 5 minutes. Well, I advise you to salt the liver after it is cooked, hot.

You can cook the components of homemade liver pate in a slow cooker ,

It is very easy to cook homemade liver pate in a multicooker, it will save you from the stirring process 🙂 Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the “baking” program and set the cooking time to 35 minutes. The start button starts the process. Our slow cooker is cold, so we increased the cooking time a little. Salt the liver preferably at the end of cooking.

We put it in a container for cooling in the refrigerator, I used silicone mold for cupcakes.

A detailed photo recipe for liver pate has been mounted for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for stuffed eggs and potato boats. And from the liver pate you get delicious roll With butter.

Sometimes you want a normal, tasty, homemade pate. Not even from meat, but from liver.
The pâté sandwich is a great breakfast option.

You can use any liver. All parts of the liver must be prepared, washed and cleaned.
Cut out the trachea, large ducts, veins and membranes.

Designed for 20-30 servings.
Cooking time: 8-12 hours.

Photo of the main ingredients below.

Ingredients:
* lamb liver without kidneys - 1.5 kg;
* onion - 2 pcs.;
* carrots - 1 pc.;
* onion - 1 pc.;
* cream - 150-200 ml;
* black peppercorns - to taste;
* salt - to taste;
* butter - 200 gr.;
* vegetable oil - 50 ml.

As for spices - there are a variety of options that you like.

Cooking:
1. Cut all parts of the prepared liver into pieces of such a size that they freely enter the meat grinder. Place in a saucepan, cover with water and bring to a boil.

2. Bring to a boil, be sure to remove the foam. Then reduce the heat and cook for another 40 minutes.

3. Coarsely chop the carrots and onions, and while the liver is being cooked, fry the vegetables in a small amount of vegetable oil until soft. Neither onions nor carrots should burn.

4. After cooking the liver, cool it and wash it well.
5. Next, pass the whole liver and all the vegetables through the meat grinder twice. Add salt and pepper to taste.
6. Put the minced meat in a saucepan, add softened butter (leave it a little) and beat well with a blender. In the process of whipping, add cream in portions until the mass becomes homogeneous and sufficiently sticky.

7. Lubricate the forms with the remaining butter and fill with pate mass. Cover with foil and place in an oven heated to 120 degrees Celsius for 80 minutes.

8. Remove the molds from the oven and slightly open the foil. Leave to cool completely. Recommended 5-6 hours in a cool place. In this case, the pate is easily removed from the molds.