Pork liver pate in jars. Liver pate in the form of a roll. Pork liver pate in a slow cooker

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:

1. We take out a portion of the oil from the refrigerator in advance. Let it soften a little.
2. Process the onion and carrots by peeling and washing them.
3. Chop the onion into small cubes.
4. We pass the carrots through a medium grater.
5. Half of the total sunflower oil pour into a frying pan, heat on the stove.
6. We shift the onion and pass for 5 minutes, reducing the heat.
7. Pour the carrots, cook for another 10 minutes, stirring from time to time with a spatula.
8. washed chicken liver cut into pieces.
9. Pour the remaining oil into the frying pan and cook the liver cubes in it.
10. After 5 minutes, turn off the strong fire.
11. Grind roasted vegetables and liver in a meat grinder.
12. When they are cool, add butter, spices and salt. We mix.
13. We close the mass in the refrigerator for half an hour.
14. 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:

1. Wash the liver from mucus and cut into pieces.
2. Finely chop the peeled onions.
3. Grate carrot roots.
4. Put the pieces of liver and vegetables in a multicooker bowl.
5. We chop the squeezed garlic there, pour pepper and salt.
6. Mix all products, close the lid.
7. Set the multicooker cooking program to the "Extinguishing" mode. Time - 1 hour.
8. As soon as the kitchen appliance signals the end of cooking, we transfer the juicy steaming mass to another container, cool it.
9. We throw a piece of butter there, load it all together in a blender and grind it.
10. If the pâté seems too dry, add milk to it.
11. Transfer the homogeneous mass of pate into molds and put in the refrigerator.
12. 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:

1. Cut the liver cleaned from the films into strips.
2. Grind the onion with a knife, and the carrots on a grater.
3. We turn on the gas stove at full power, put a pan with butter and pieces of onion, liver and carrots.
4. Fry them in this mode for 5 minutes.
5. After that, pour in the milk, pour in salt, peppers and simmer under the lid for 20 minutes at reduced heat.
6. Once everything is ready, cool the mass and grind it with a blender.
7. Heat the butter separately.
8. Add half of its amount to the pate and once again go through it with a blender.
9. We spread the dish in a mold, fill it with the remaining butter.
10. Decorate it green onion and put it on a shelf in the fridge.
11. 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:

1. Add chopped onion and garlic to the pan, pour vegetables olive oil and fry.
2. After three minutes, transfer 100 grams of chopped mushrooms.
3. After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour wine. Simmer the mass for 20 minutes.
4. Remove the bay leaf and pepper from the pan.
5. Transfer everything else to a blender and turn it on to medium power.
6. At the same time, pour in the cream and soft butter.
7. Prepare the form for the pate and transfer the homogeneous mass into it.
8. We still have 100 grams of mushrooms left. We chop them finely, pass them in a frying pan and put them on a pate.
9. 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:

1. Pork liver pour milk and leave for 3 hours. During this time, all the bitterness will leave the product.
2. Finely chopped onion and carrots are sautéed in a frying pan.
3. After 5 minutes, add liver pieces.
4. The food is stewed with a little oil for 20 minutes under the lid.
5. Pour pepper and salt to it, put a bay leaf.
6. As soon as the contents of the pan have cooled, we twist it through a meat grinder.
7. To a homogeneous mass, add cognac, liquid butter, a pinch of nutmeg.
8. We beat everything with a blender.
9. The pate is ready. It remains to shift it into a bowl and put it in the refrigerator for a couple of hours.
1. Boil the eggs until they are fully cooked. When they cool down, clean and grate.
2. Transfer the liver to a wide bowl and mash with a fork.
3. We skip garlic cloves under the press, finely chop the dill. We pour everything to the liver.
4. Add mayonnaise and eggs. Mix well.
5. You can leave the pate as it is, or you can grind it in a blender. Bon appetit!

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 also get a delicious pate, though, 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 ordinary 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.
Such a short heat treatment will simply allow us to get a crispy crust on the 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 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!

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:

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 - 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. Suitable for creating 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

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:

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 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.
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 culinary process time-consuming, but quite within the power of even novice cooks. The main thing is to properly prepare the pork head: wash it thoroughly, cut it and soak it in cold water for the night.

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 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.

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 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.