Home Soups Liver pate at home recipe. Liver pate

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Liver pate at home recipe. Liver pate

Delicate, fragrant, spicy liver pate is 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.
Cut the washed chicken liver 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;
the 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;
slice 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 with 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!

Beef liver is very useful for children and adults, so doctors always recommend including it in the diet of everyday cuisine. Today we will tell you how to cook pate from beef liver, recipes at home, in different versions. Can you say - why cook at home, if you can buy ready-made in the store? Yes, but how can you compare a product stuffed with all sorts of concentrates, dyes, flavors, and God knows what else - with a pate made by one's own hands, from good products and without chemical additives.

Beef liver pate can be cooked different ways: with butter, with carrots, with baked or boiled liver, with eggs, with milk, with bacon. Let's tell the most delicious recipes, cook, delight households with goodies.

Fried beef liver pate

Products:

Fresh liver - 500 g
White onion - 2
Oliva - 2 tbsp. spoons
Butter - 50 g
Medium carrot - 1 pc.
Salt pepper

At home, you can cook a delicious pate, let's start? Process the liver: remove the film if possible, remove the veins. Using oil, fry the liver on both sides until cooked through. To make sure it is ready inside, make an incision deeper, if there is no blood, the liver is ready.

While the liver is fried, do not waste time and fry the chopped onion. Skip the onions and carrots, pepper and salt, ready-made beef liver, and butter in a blender, beat and the pate is ready. Let it harden a bit in the cold and you can smear it on bread for tea.

Pate in a slow cooker

Products:

600 g liver
3 eggs
1 white onion
Butter grams 120
Salt and pepper
Milk - 1 cup
Garlic - 1 clove
A pinch of nutmeg

Wash the liver, remove the film, cut into pieces. Grind with a combine (meat grinder) once, repeat the process, but with oil. For the third time, skip the liver along with chopped garlic and eggs. It is also advisable to chop the onion in a combine, attaching it to the minced meat. Now it remains to add spices and milk. All this looks pretty liquid, don't panic. We spread the products in the capacity of the multicooker, put on the "Baking" program for 60 minutes.

We will not immediately get the pate, we will leave it for 15 or even 20 minutes. The beef liver pate in the slow cooker is ready, fragrant and asks to be eaten!

Beef liver pate for children

Ingredients:

400 g beef liver
Pork meat (without fat) - 100 g
Salt
Lavrushka - 1 leaf
One small beam
one carrot

I always soak the liver in milk for 50 minutes, so the bitterness goes away, and so my mother taught me. While the liver is resting in milk, I will cook a piece of pork, for the recipe you will need another 100 grams of broth, but since we are talking about a pate for children, after boiling, I will salt the yushka and pour new water.

I put the liver with a whole onion and a carrot, cut into two, to cook.
The liver is ready, I take it out along with carrots, I don’t need onions and yushka. The pork is also ready, put it on the dishes and measure out 100 ml of broth. I add butter and salt to these products. Now it’s up to the small thing - I pass everything twice through the blender. The pate is ready.

Beef liver pate for the winter

It’s good when there are supplies and you can use them at the right time, when guests suddenly appeared unexpectedly, or you just wanted something tasty. You won’t surprise anyone with canning vegetables, but preparing pate for the winter is interesting.

Ingredients:

1 kg liver
2 white onions
Half a teaspoon of pepper
Nutmeg and ground cloves on the tip of the knife
Butter 100 g
Salt
Fat 50 g

Cut the liver into small portions and pour cold water for 3 hours, then drain the water.
Heat the bacon and fry each piece of liver on all sides. Fry onion rings in the same fat.

Skip the liver together with the onion for the first time in a meat grinder, adding spices, scroll again. Repeat again, adding oil and salt to the minced meat.

Put the pate in prepared clean jars, but not to the brim, but only on the shoulders of the jar. Cover with lids and sterilize for at least two hours. Close with a key and wrap, later you can take it to the basement or cellar.

Beef pate with lard

Products:

Liver - 300 g
Smoked bacon - 100 g
Large onion - 1 pc.
parsley root
Butter - 100 g
one carrot
One leaf of lavrushka
Pinch of pepper
Lemon juice- 1 teaspoon
Carnation - 1 bud
Sugar - 1 teaspoon
White wine - 0.5 cup

Separate the liver from the film, this can be easily done by lowering it for a few minutes in hot water. Cut into four pieces. Finely chop the bacon.
Cut the onion, as for frying, carrots and parsley root - into strips.

In a cauldron, cook liver, lard, adding vegetables, spices and a glass of water. Cover with a lid and simmer for 40 minutes.
Drain the broth and pass the minced meat for the pate through a meat grinder, at least three times. Return the products to the cauldron, add wine, lemon juice, sugar and 50 ml of broth. Beat soft butter with a whisk and add to the pate, mixing well. Pate with beef liver and lard is ready.
Watch the video on how to cook beef liver pate

dietary pate

Products:

Beef liver - 1 kg
Onion - 3 pcs.
Olive oil - 2 spoons
one carrot
Butter - 10 g
Bay leaf - 3 pcs.
Nutmeg - ½ teaspoon
One bunch of dill
Salt

Prepare the liver: remove the film, divide into small pieces and cook together with one onion and one parsley. Stew the chopped onion in one tablespoon of olive oil, adding 2 tablespoons of water.
Boil the carrots, grind the bay leaf in a coffee grinder.
Grind all products in a blender, adding the rest of the butter and olive oil.
If the pate, in your opinion, turned out to be very thick, you can dilute it with broth.
The calorie content of this pate is minimal, suitable for those who are on a diet.

Baked beef liver pate

Ingredients:

2 chicken eggs
600 g liver
Medium onion - 1
Carrots - 1 pc.
Salt
Salo - 50 g
Butter - 70 g

Soak the liver for 1 hour cold water, boil the eggs in a steep, chop the carrots and onions. Divide the liver into parts, put in a small fire-resistant form with a lid, add vegetables and lard. Bake in a cabinet for 60 minutes at a temperature of 180 gr.
After the time has elapsed, add oil, add salt, beat with a blender and mix well. Baked beef liver pate is ready.

Look: recipe with photo step by step, simple and delicious.

Pate with boiled beef liver

We will need:

Butter - 100 g
Beef liver - 600 g
Salt 1 tbsp. a spoon
Onion of medium size - 3 pcs.
Carrots - 2-3 pcs.
Salo - 200 g
Peppercorns - 5-6 pcs.
Bay leaf - 3 pcs.
Garlic - 2 cloves

Clean the liver from the film and veins, divide into portions and put in a saucepan. In a container, put onions and carrots, without cutting, garlic, peppercorns and bay leaf. Fill with water, three fingers above the food. Boil for 35 minutes, add salt at the end. Grind the cooled products (excluding bay leaves and peppercorns) in a meat grinder several times. Combine soft butter with pate and mix.

Beef liver pate with cognac

Ingredients:

1.5 kg liver
100 g garlic
Onion 200 g
Salt pepper
pinch of nutmeg
Carrot 200 g
Cream
Butter 300 g
Cognac 200 ml
Refined oil 100 ml

Coarsely chop the liver and blanch in refined oil. Remove the liver, add more oil and fry the chopped vegetables quite a bit, add nutmeg, garlic and cognac, wait until the alcohol evaporates. We return the liver to the fire and simmer until fully cooked. Pour in the cream, and after a few minutes remove from the stove.

Grind liver mass, butter in a food processor room temperature beat with a mixer until white and mix with pate. Taste, season with salt if needed.

Tips on how to properly and tasty cook liver pate

Do not use frozen liver for pates.
If you lower the liver for a few minutes in hot water, this will help to cope with the film more easily.
The addition of cream will make the pate more juicy.
Using a meat grinder, it is necessary to grind more than two times.
Salt the pâté just before chopping.
You can add greens when cooking the liver, this will add a touch of flavor.
Soak the liver in milk for one hour.
Store pies in the refrigerator for no more than 3 days.
Get tasty and delicate taste quail eggs will help.
To reduce the calorie content of the pate, boil the liver and vegetables.
Can be stored in the freezer in a food container.

We told you in what ways you can cook beef liver pate at home, choose, delight your household with delicious bread spreads. By the way, such a pate can be used for boiled pasta or porridge.

Beef liver pate is a delicious snack for light snacks. At home, getting such a dish is quite simple, the main thing is that all the ingredients are fresh, then the pate will not have bitterness and will acquire a rich color, as in the presented step-by-step recipes with photos.

Liver pate with carrots

Beef liver pate can be served for breakfast or taken with you as a snack. It is very easy to prepare such a dish at home, even a novice hostess will cope with a step-by-step recipe, the main thing is to choose a good piece of liver. The proposed version of the appetizer involves the addition of carrots, which will give the pate flavor, sweetness and color, as in the photo.

Ingredients:

300 g beef liver;
150 g carrots;
1 onion;
70 g butter;
3 art. l. vegetable oil;
salt, spices to taste.

Cooking:

To begin with, prepare the vegetables and for this, finely chop the onion and sauté it in a frying pan with hot oil until transparent.

After that, we spread the carrots passed through the grater to the vegetable and fry all the vegetables until soft, salt and pepper the vegetables in the process of frying.

We clean the meat by-product from the film, ducts, rinse, dry and cut into pieces.

In a separate frying pan with heated oil, we shift the pieces of the liver and, with constant stirring, fry for 10 minutes. The main thing is not to overexpose the liver on fire, otherwise it will become dry. Also, during the frying process, we do not salt the by-product, as the salt will draw the juice out of it and the liver will become stiff.

Now we twist the liver through a meat grinder 2 times, the second time along with vegetables. To get a more delicate texture, scroll through the ingredients a third time with the addition of the oil in which the vegetables were fried.

In the almost ready pate, stir in the butter.

When serving, the appetizer can be sprinkled with fresh herbs.

When choosing a beef liver, it is important to pay attention to its color, it should be bright beetroot. The presence of large blood clots and vessels, as well as green spots and a sour smell, indicate that the product is of very poor quality.

Liver pate with beans

The recipe for beef liver pate involves the addition of butter, and the presence of such an ingredient is not suitable for everyone. But at home you can get more diet dish if the oil is replaced with beans. The pate turns out to be just as tasty, tender and airy as on step by step photos.

Ingredients:

400 g beef liver;
80 g of beans;
100 g curd cheese;
3 art. l. red wine (dry);
200 ml of broth;
1 onion;
1 bay leaf;
0.5 tsp dry basil;
0.5 tsp salt;
a mixture of peppers to taste.

Cooking:

Take red or white beans Soak in water, preferably overnight.

After the liquid is drained, the beans are poured with clean water and cooked for 1.5-2 hours.
We free the beef offal from all veins, films and cut into pieces. Chop the onion into large pieces.

We send the liver along with onions to the stewpan, add a mixture of peppers, salt, basil, put the bay leaf. Pour in wine, meat or vegetable broth. Cook the liver for 20 minutes after boiling.

Cool the finished liver a little and, together with garlic and beans, transfer it to a blender bowl, chop.

Add to the resulting mass cottage cheese and stir again. If the pate turned out to be dryish, then add the broth in which the liver was cooked.

We store the finished pate in a glass jar or in the form of a sausage in foil.

Many housewives who often cook beef liver know that such a product can be bitter. Therefore, in order not to spoil the snack, the offal must first be soaked in cold milk, in water with the addition of salt or soda.

Baked liver pate with mushrooms

Proposed step by step recipe with a photo of a baked beef liver pate with mushrooms will allow you to get not only delicious snack but also an excellent filling for baking. Of course, at home, pate can be made without the addition of mushrooms, then you get just an appetizer with a delicate creamy taste.

Ingredients:

1 kg beef liver;
300 ml of milk;
250 ml cream (20%);
150 g butter;
2 onions;
1 stalk of leek;
1 carrot;
300 g of champignons;
0.5 tsp nutmeg.

Cooking:

We wash the liver well and soak for 3-4 hours in milk. This will make the offal more tender and without a bitter taste.

After the liver, chop like onions and carrots, and then fry the ingredients in a pan with hot oil for 7-10 minutes.

Then we transfer the contents of the pan to a blender, add salt and spices, pour in cream, milk and beat until a pasty mass is obtained.

Grind the mushrooms and fry until the liquid evaporates and golden.

Now add mushrooms, oil to the pate, mix, transfer to a form that can be made of foil, and put in the oven for 10-15 minutes, temperature 200 ° C.

We cool the finished pate on a wire rack, and then put it in the refrigerator for the whole night. During this time, it will thicken and acquire the desired consistency.

It is better to saute vegetables, as well as fry the liver itself in olive or butter, then the taste of the finished pate will turn out to be more refined.

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Liver pate with nuts

The recipe for beef liver pate with apples and nuts is very simple, and the appetizer at home turns out with a sophisticated exquisite taste. Such a snack, as in the presented step-by-step photos, is ideal for breakfast, as there is a lot of protein here, which gives strength and satisfies hunger for a long time.

Ingredients:

500 g beef liver;
1 large onion;
1 large apple;
50 g walnuts;
70 g butter;
3-4 cloves of garlic;
salt, pepper, nutmeg to taste.

Cooking:

The beef offal, already cleared of all films and clots, is cut into medium-sized pieces.

Chop the onion into small cubes, rub the peeled and seeded apple on a coarse grater. For pate, we use fruits with a sweet and sour taste and dense pulp. For example, varieties Antonovka, Simirenko, Granny.

Grind until coarse crumbs walnuts using a kitchen hammer or rolling pin.

Melt 20 g of butter in a frying pan and fry the onion for 6-8 minutes until transparent.

After that, add the liver to the vegetable and overcook the offal for 8-10 minutes.

Now put an apple in the pan, add salt, a mixture of peppers, mix everything and cook for 15 minutes, making sure that nothing burns.

After the liver with onion and apple, grind with a blender. Then add the remaining oil and pressed garlic cloves and beat everything again. At the last stage, add nuts and nutmeg, mix, and the pate is ready.

Before use, the liver pate should be infused in the refrigerator for at least two hours, so it will acquire the correct consistency.

At home, get gentle and delicious pate from beef liver is not so difficult. Many housewives have their own special step-by-step recipe with a photo of such an appetizer. Some people add red pepper, chili and curry for spiciness. And someone likes to cook a snack with mushrooms, herbs, quail eggs and even pumpkin. Any of the options will allow you to get a tasty and hearty snack on every day.

Prepare products. Rinse the liver under running water, cut off excess blood vessels and fat. Peel the onion. Remove butter from refrigerator and soften.

Finely chop the onion. Pour into the pan olive oil and warm up. Add chopped onion.

During this time, the liver should be fully cooked, but not lose its juiciness.

Then add softened butter and beat again. The mass should be homogeneous and tender. If the mass turned out to be dense, you can add a couple of tablespoons of cream (10% or 20%). My mass turned out to be the right consistency and I did not have to add liquid. Delicate, delicious homemade liver pate is ready, I decided to add olives to it.

Transfer the pate to a deep plate, add the olives.

Melt three tablespoons of butter and pour over the liver pate. Close the jar tightly and place in the refrigerator for a couple of hours, until completely cooled. You can add a pinch of dried thyme on top.

Liver pate, cooked at home, served on bread toast. Trust me, it's delicious!

Good appetite!

The history of pâté

The use of the liver has been known since antiquity. For example, cooking the famous foie gras its roots go back to the period of the 5th-16th centuries. In order to use the goose liver, these birds were specially fattened, as evidenced by the images on Egyptian frescoes. Later, this tradition continued in ancient Greece and during the era of the Roman Empire. In France, fatty liver has become part of the gastronomic and cultural heritage of the whole country. Today's recipe liver pate known to every hostess, where their secrets and methods of serving are used.

In Russian cuisine, the word "pate" is used to denote two dishes:

Terrine- this is when the liver and some other products are first mashed, and then baked in the oven.
pate- also puree, but it is not baked, but whipped with butter or cream. Then the resulting mass is layered with oil and rolled into a roll. A similar liver pate, the recipe with a photo of which is indicated below, we will cook today.

The flavor combination of this dish consists of the taste of blood (the liver is the main hematopoietic organ), the taste of fat (butter, cream, bacon) and the taste of caramel (fried onions, carrots and other vegetables). In France, terrine is prepared with bacon, which is used to line a pâté pan. Interestingly, after cooking, the remains of this bacon are thrown away. The homeland of pates is France, and the word "pate" means minced meat, consisting of offal, game, eggs, truffles or mushrooms.

Undoubtedly, homemade liver pate will be the most delicious, but for this you need to follow some rules. What you should pay attention to:

choose only fresh liver, this is one of the main conditions that affect the taste of the whole dish;
if the liver is frozen, it is also necessary to take into account the expiration dates, because only in a thawed state can one judge its freshness;
the liver should be bought in a store, and in the market if you are confident in the seller, because this product may be infected with cirrhosis or other diseases;
the color of the fresh product should not be too dark;
the most suitable would be the liver of a young animal, because it is a filter that accumulates dirt;
the smell of a suitable liver should be sweetish, without mustiness;
getting rid of films and ducts is simply necessary, because bile can remain there;
for softness, the liver can be soaked in milk for about 1.5 hours.

Ingredients for liver pate

liver - 500 g;
carrots - 2 pieces;
onion - 1 piece;
butter - 100 g;
Salo;
vegetable oil;
salt and pepper to taste;

Cooking liver pate

We thoroughly rinse the liver under running water, cut off the films and remove the bile ducts. Cut the liver into pieces.
Fry the liver on a hot vegetable oil skillet until lightly browned.
Peel the carrots, wash and cut into pieces.
We clean the onion, wash it and also cut it.
Add a piece of bacon to the fried liver for softness.
Throw in the onions and carrots. Simmer everything together until tender, add salt and pepper to taste.
Grind with a blender or twist in a meat grinder. Liver pate is ready.
There are several design options below. The simplest is to simply spread the pate on bread and use it for sandwiches. You can cook a liver pate for children in the form of hedgehogs.
To do this, roll the balls and form an elongated nose, make a “fur coat” from butter, after rubbing it on a fine grater.
This is how "pate hedgehogs" can be decorated
An equally beautiful design option will be a liver pate roll. To do this, spread the mass on a cling film and level it over the entire surface.
Top with a thin, even layer of softened butter.
Wrap everything in a roll and leave in the refrigerator until completely cooled.
Then cut into portions and put on a dish.

Also popular recipes liver fritters, tartlets, balls or "rafaelok", crushed on top with grated cheese. You can also get a delicious liver pate from chicken liver, where you can add eggs, mushrooms, vegetables or prunes.

What is useful liver goose pate

Many people do not like the liver, but if you cook it correctly, you can get extremely great pleasure and benefits that are undeniable. Homemade liver pate will be useful for people with a lack of animal fats, vitamins, proteins and trace elements in the diet.

Liver contains more vitamins and minerals than meat. But you also need to be very careful with the liver, because this offal is capable of accumulating harmful substances in itself if the animal was kept in an ecologically polluted area.

The benefits of liver pate are in its content of phosphorus, iron, copper, zinc, rare amino acids and a whole complex of vitamins. But it should be remembered that this dish is not dietary, has a high glycemic index and contains cholesterol.

The most common liver dish is pâté. It is quite easy to make, and it finds the widest application. The basics of how to make a liver pâté are now known, and then everything depends on your desires. KhozOboz hopes that homemade liver pate will be for you delicious dish on every day!