Homemade liver pates can be divided into two groups according to cooking technology. The first includes those in which the liver along with additives is first fried and stewed, and then crushed and brought to a paste-like consistency. This method is more often practiced and better known.
In the second group there are pates in which the liver is first crushed, and then all other manipulations are carried out. Moreover, such pates are usually prepared in the oven. And this is very convenient, because you simply distribute the ingredients turned into a paste into molds, bake, and that’s it!
Homemade pates in the oven are less caloric. The fact is that the pate, which is prepared by frying, after grinding requires the addition of a sufficiently large amount of butter to make it convenient to spread on bread. Pate from the oven does without this.
Another advantage of liver pate from the oven is its more delicate consistency and pink rather than gray color. Agree, this is much more appetizing!
Cooking time: 35-40 minutes. Yield: 2 jars of 150 ml.
Ingredients
- liver (pork, beef or chicken) 250 grams
- butter 70 grams
- milk 30 ml
- egg 1 piece
- cognac 1 tbsp. spoon
- garlic 1 clove
- spices: salt, pepper, nutmeg, Provençal herbs (to taste)
- bay leaf for decoration
Preparation
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Wash the liver thoroughly. There is no need to remove the films - this is also the beauty of the recipe, because you save quite a lot of time and effort! Just cut the liver into small pieces.
Place the liver in a deep blender bowl or any other deep container. Add milk and cognac.
Then beat in the egg.
Add spices.
Peel and chop the garlic clove and place it in the container with the liver.
Now blend the ingredients very thoroughly with a blender. You will get a liquid mass.
Melt the butter.
Add 30 grams of oil to the liver base.
Now pour the liver mass into baking molds, using a sieve. This way, you can easily get rid of pieces, films and possible lumps that were not finished with the blender - the pate will turn out homogeneous.
Place the molds with the pate in a large container and fill it with boiling water so that it reaches the level of the middle of the molds.
Place the pate in the oven and bake for 25 minutes at 160 degrees. If you are making chicken liver pate, you can reduce the cooking time to 20 minutes. The pate will set and puff up slightly, but will remain soft if you press lightly with your finger.
Let the pate cool to room temperature so that the swollen part slowly subsides, then fill it with the remaining butter - it will protect the pate from airing.
Decorate the pate with a laurel leaf and refrigerate until completely cool.
Serve the pate with toasted white bread or thin slices of rye. Store in the refrigerator for 3-4 days.
I suggest making veal liver pate, but without rendered lard. The snack will not taste dry, because we will cover it with a small layer of butter. The delicate texture and pleasant taste of the dish will not leave you indifferent!
Recipe Information
Cooking method: in the oven .
Ingredients:
- 500 g liver
- 150 g onion (1 large)
- 150 g carrots (1 medium)
- 150 g butter
- salt and pepper to taste.
Preparation
- To make liver pate tastier and more aromatic, lightly fry the prepared products in vegetable oil before baking.
- If you want the pate to be juicy and tender without adding butter, increase the weight of each vegetable by 100 g.
- It is better to grind the stewed ingredients 5-10 minutes after cooking, because when cold they will not be easily blended. The pate will have a heterogeneous texture with dry grains.
- The liver will reveal its unique taste if you add a little sugar and paprika. For an exquisite aroma, pour in a few tablespoons of cognac during the stewing process.
Did you know?
- The discoverers of the pate were the culinary specialists of Ancient Rome, and they shared the secret of their skill with the French. The gourmet dish was made from all kinds of meat, offal and vegetables, even from pickled tongues of birds, which was once considered a delicacy.
Rinse the liver well under running water, do not clean the liver of films and veins, this is acceptable in this recipe. Place the liver in a deep blender bowl or grind it in a meat grinder; a blender is of course better, because a blender produces a different consistency. Add milk and cognac to the liver, then add the egg to them. Add all the spices except the bay leaf.
Peel the garlic, take one clove, chop it and add it to the blender with the rest of the ingredients. Then grind all the ingredients together very thoroughly, you should get a liquid mass.
Melt 30 grams of butter and add it to the resulting liquid liver mass, stir. Prepare the pate molds and pour the pate mixture into the molds. It is better to do this through a small sieve, this way you will get rid of unbroken lumps and your pate will turn out to be a homogeneous mass.
Forms with pate should be placed in the oven in a so-called water bath. What's the best way to do this? Take an iron container and fill it with water so that when you place the molds, the water reaches the middle of the mold with the pate.
Place the molds in the oven and bake at 180 degrees for 25-30 minutes. If you are preparing liver pate baked in the oven from chicken liver, then the cooking time should be reduced to 20 minutes, since chicken liver is more tender and it cooks faster than any other liver.
The pate will become dense on the surface and puff up, but if you try it with your finger, it has a completely soft surface. When you take the pate out of the oven in this form, let it cool to room temperature, it will shrink a little, its airy surface will drop a little. Take the remaining butter, melt it and pour it on top of the pate. This procedure will prevent the pate from hardening on top, and the oil will preserve it.
Decorate the top of the pate with bay leaves and place it in the refrigerator to harden completely. You can serve the pate with any toast or a piece of soft toasted white bread. The pate should only be stored in the refrigerator for no more than 3 days from the date of preparation. Enjoy your meal!
Oven-baked pate is also prepared in a variety of other ways. All ingredients can be ground in a meat grinder, adding blue onions, carrots and mushrooms, and lard to the liver. All ingredients are ground in the required proportions and poured into an oblong iron mold lined with baking paper. It is baked and served cut into pieces, also with various types of bread.
The pate prepared in the form of a roll looks very beautiful on the festive table. In this pate, strips of liver alternate with strips of butter, which gives the dish not only a perfect appearance, but also a wonderful taste.
Prepare healthy and tasty food at home in your kitchen, because pates prepared at home are much tastier than those sold on store shelves.
Step 1: Prepare the chicken liver.
In order to prepare a delicious pate, you need to be able to properly clean chicken liver and, even if this is the most unpleasant moment of cooking, it must be treated with special care, because everyone knows that as much as liver is a useful product, it is also capricious. So, first, remove all films and veins from the offal you have chosen; usually they are soft and getting rid of them is simple and easy. Now chop the chicken liver and place the resulting pieces in a colander. In between, boil about two liters of water in a saucepan. Scald pieces of chicken liver in a colander with boiling water, this will remove the bitterness and wash away the dirt remaining after cleaning. That's all, the most unpleasant stage of preparing pate is over. Place the colander with the offal hanging and let the excess liquid drain from it while you move on to the next stage of cooking.Step 2: Sauté the onion and liver.
Peel the onion and clove of garlic and cut off any excess. The onion needs to be cut into small cubes, be careful, because at the end of this process the onion tends to slip out of your hands. In addition, to prevent the juice from splashing in all directions and irritating your eyes and nose, it is better to moisten the knife with ice water. You don’t have to chop the garlic yet, since we will still add it to the general mixture only when it is in the blender.
Melt in a frying pan 1/2 part prepared butter and fry the onion in it until golden brown and slightly translucent.
Add chopped liver to the onion in oil and stir. Reduce the heat, because you need to cook on the slowest, cover the frying pan with a lid and simmer the whole mixture 10 minutes. Once the required amount of time has passed, remove everything from the stove and move on to the next step.
Step 3: Grind the ingredients and mix.
Pour the contents of the frying pan into a deep blender bowl; you can mash the liver mass a little with a fork so that it takes up less space and makes it easier to add other ingredients. Add wheat flour to the liver and onions, pour in the sherry, eggs, heavy cream, as well as salt and pepper, and, of course, don’t forget about the garlic. Turn on the blender and use it to mix thoroughly, chop the ingredients, turning them into a homogeneous brown-pink mass. It may seem that the mass is a little liquid, but that’s okay, that’s how it should be. Once you achieve the desired consistency, move on to the next step.
Step 4: Bake the pate.
Grease the pan with a small amount of butter or vegetable oil; you can also simply spread two layers of foil on top of it, leaving long edges. Pour the mixture for preparing liver pate into the prepared bowl. Cover the top of the pan with foil. Pour water onto a large baking sheet and place the mold in it with the liver mass inside.
The oven must be preheated to 180 degrees, and after it reaches the desired temperature, place a baking tray with water and a mold in it. Bake the pate 80-90 minutes. Behind 10 minutes Before the end of cooking, remove the lid from the foil and continue baking for the remaining time until your pate browns.
At the same time, take a saucepan and, placing it on the fire, melt the remaining half of the butter in it. And when the pate is ready, pour the oil over it and send the dish to steep in the refrigerator for 2-3 hours. After which everything will be finally ready, but it’s better to get the pate in 15-20 minutes before serving.
Step 5: Serve the baked chicken liver pate.
Serve the finished chicken liver pate as a snack, spreading it on regular bread, diet bread, stuffing profiteroles or tartlets with it. The latter, by the way, look very good on the holiday table, especially if you decorate them with olives or slices of pickled cucumbers.
Bon appetit!
You can conduct a small experiment and add pieces of fried mushrooms to the pate, just do not mix them with the total mass in a blender. I also came across recipes where crushed nuts were added to the pate.
I often recommend thyme as a spice for chicken pate, literally one tablespoon.
There are also recipes without using cream, then the pate becomes less airy and more elastic, perhaps you will like this consistency more.
Today we will prepare a very simple, appetizing, healthy and quite filling dish - chicken liver pate baked in the oven. Any liver contains vitamins necessary for us, which are usually absent or very little in other products. And chicken is also an easily digestible dietary product. And we haven’t even begun to talk about its taste, which is also excellent! Well, plus it also cooks quite quickly.
Let's move on to the pate itself. At its core, this is a cold appetizer, but oven-baked pate can also be used as a hot dish. Especially if you have a good, delicious golden brown crust!
To prepare chicken liver pate you need to take:
- chicken liver – 800 g
- butter – 250 g
- garlic – 2 cloves
- cognac – 50 ml
- thyme – 1 teaspoon
- black pepper – ½ teaspoon
- salt – 1 teaspoon
Making baked chicken liver pate
We wash the chicken liver, carefully cut off all the films from it and put it in a blender.
Add pepper, garlic, salt, dried thyme to the liver. Pour in cognac and add pre-softened butter.
Now you need to grind everything in a blender into a homogeneous mass. The consistency will be like gruel or very liquid puree. Even more like liquid sour cream.
Now pour the resulting minced meat into the pre-greased molds.
Cover the forms with foil. The oven needs to be preheated to 180°C. Place the molds in it for 50 minutes. Then remove the foil and bake for another 10-15 minutes. You can brush the top of the pate a little with something to get a golden brown crust.
Actually, you can also serve hot pate. But traditional technology involves pre-cooling it. Therefore, pour melted butter over it, wait for the dish to cool and put it in the refrigerator for a couple of hours.
Chicken pate prepared in this way has a very delicate consistency - like a cream. So it’s very convenient to spread it on bread and eat it as a snack, on a picnic, or just during a lunch or coffee break.
By the way, this recipe can easily be varied by adding nuts, raisins, mushrooms, and olives to it at the stage of mixing the products. Bon appetit!
Baked liver chicken pate “Tender”
Another similar recipe with a different set of ingredients.
We take the following products:
- chicken liver – 400 g
- onion – 1 pc.
- garlic – 3–4 cloves
- eggs – 2 pcs.
- cream – 50 ml
- whiskey or cognac – 20 ml
- white bread - 1 slice
- vegetable oil
- salt pepper
We wash and clean the liver from veins and films. Chop the onion, saute, add garlic.
Soak the bread.
Grind the liver.
Add bread, onions, eggs, alcohol, pepper to the liver. Whisk.
Grease the molds with oil.
Pour the prepared liver mass into molds.
Cover the molds with foil.
Place the molds in the oven in a large container into which we pour water. Bake the liver pate in a water bath for 1 hour at 180°C. Leave the finished pate to cool in the oven.
Drizzle melted butter over the top of the pate.
Place the pate in the refrigerator overnight.
The pate turns out very tender, downright tender! Bon appetit!
And finally, a video recipe. Here chicken pate is prepared using more complex technology. The liver is first fried in a frying pan, like a number of other ingredients, and only then baked in the oven. If you like to tinker and get a not entirely trivial result, try it!
