Lamb liver pate. Lamb liver pate Pork pate at home

This review is dedicated to a wonderful recipe - the 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 of the finished dish

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 smallest attachment 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!

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 a microwave oven (MW) 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 a 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 a delicious roll with butter.

Hello everyone! Bought lamb liver (approximately 1.5 kg), planned to make liverwurst out of it. But something was too lazy - she made a pate: easier, faster and still delicious!

I remember that I used to buy lung for dogs and cook it. If you cook it for a long time, about 3 hours, then the lung becomes soft-soft and, in taste and texture, it even resembles a boiled tongue. I decided to cook in a slow cooker - turned it on and forgot. The lung was cut into pieces, the heart was put whole. I also added a couple of pieces with a bone from a lamb leg. Here in the photo is a heart and meat on top - for clarity. Then I moved them down. Salted. I added some water, less than a glass.

I turned on the cartoon for 3 hours and forgot.After 2.5 hours I went to check it - it was cooked! Lightweight and soft.

I cleaned the lamb liver from the films, cut it into three parts and put it on top in a cartoon so that it would be steamed and would remain juicy.

So far, the point is, it turned out that the liver was cooked for me only 20 minutes (during the cooking process, I turned it over).

For food it turned out the way I adore - with blood !!! It was hard to resist not to eat it right there! However, such a liver is not suitable for pate - it will be tasty, definitely. But the pate will spoil very quickly.

Meanwhile I have onion fried ( 5 small onions). I threw the liver there, after cutting it into pieces - literally for 2-3 minutes, so as not to overcook, so that it just “reached”.

Scrolled through a meat grinder with a conventional grate. Turned it over three times. First, one meat with onions, then with creamy butter (500 g). By mistake I bought 72% oil - I never take it. It is not suitable for sandwiches, for cream and pastries - too. So I used it in pate. In the pate "agreed".

Then a third time I scrolled everything together.

She put the pate in the pate bowl. What didn’t fit, I put it in a container in the freezer.

And in the morning for breakfast - so sincerely spread on a sandwich !!!

Here's how I'll show you the structure:

My opinion: I liked the pate. He habitual hepatic is different, of course. The taste of the liver is not so pronounced. But in the case of lamb liver, this is even for the better. The lamb liver is slightly bitter. I read that you need to soak it first. I don't know if it would help. So from one liver this bitterness would be obvious. And here it is only slightly, slightly felt. I liked it - piquancy gives.

Oh, while I was writing, I went and smeared myself a sandwich! And she doesn't seem to be hungry. And so wanted! The last two photos I just took and added at the last moment.

BON APPETIT EVERYONE!

Pork liver pate is a dish for all occasions. It can be prepared as in the 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:

1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and pour cold water over it. Wait until the water boils and add the bay leaf there. Then cook for about 25 minutes more.
2. While the liver is cooking, chop the onion and fry in a pan. Now add the liver there and fry for another five minutes.
3. Grind the ingredients through a meat grinder or food processor to make a puree.
4. And now - the 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:

1. 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.
2. We lower the products into the bowl of the multicooker. Add spices, bay leaf and mix well.
3. We set the "Baking" mode for 40 minutes and wait.
4. 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:

1. 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.
2. Grind the onion with carrots, put to the liver, pour a little water, put the spices and simmer for 20 minutes.
3. After readiness, wait until everything has cooled, place in a blender or twist through a meat grinder until a homogeneous mass is formed.
4. 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:

1. 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.
2. While the frying process is in progress, do the same with onions and carrots, after chopping them. Add garlic here.
3. 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:

1. Cut the liver into pieces and fry it a little in oil.
2. 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.
3. Wait until the resulting mass cools down a bit, and twist it in a meat grinder. You can use a food processor or blender.
4. 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:

1. Rinse the liver well, fill it with water and let it stand for a while to improve the taste.
2. 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.
3. 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:

1. 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.
2. At this time, fry the carrots and onions in a pan, adding garlic to them.
3. 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:

1. Chop the onion, fry it a little in a pan, add the selected mushrooms to it, fry for some more time.
2. 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.
3. 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.

Traditionally, pork pate 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 pork head pate 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.

Read also:

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 a culinary process is time-consuming, but even novice cooks are quite capable of doing it. 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 the pork meat a flavor and a 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.