Homemade beef liver paste

The content of the article

• How to cook liver pate at home
• Beef liver paste recipe
• Baked pate
• Home
• In a slow cooker
• From boiled beef liver
• Diet Pate
• For winter
• With butter
• Gentle liver paste – cooking secrets

A favorite treat for many – liver pate – is easy to cook at home, following numerous recipes. It is important to choose the right ingredients so that they are fresh. Only in this way the ready-made dish will acquire a rich taste, will not be bitter and perfect for making sandwiches or light snacks.

How to cook liver pate at home

There are many secrets of how to make liver pate, they will be useful to every housewife. The main nuance will be the selection of ingredients – beef liver for a dish can be frozen or fresh. If it was previously frozen, then you should choose an organ with a thin ice crust without sag and orange spots. When buying fresh offal, you should pay attention to color – a quality liver of bright beet color, and if it is pierced with a knife, scarlet blood will go.

Beef liver should be chosen without large blood vessels, clots, green spots and sour smell. All these conditions indicate a low quality product, which will negatively affect the taste of the dish. Many components can be added to the liver: mushrooms, herbs, paprika, nuts, pistachios, olives, spices and seasonings. You can fantasize and add unusual components to get a spicy minced meat that looks great in the photo.

Some secrets of how to make liver paste especially tasty and how to cook beef liver correctly and quickly:

• before cooking, it is worth pouring boiling water over the beef liver and peeling the film with one sharp movement, helping yourself with the tip of the knife and fingers;
• if the liver is bitter, then you can soak it in cold milk, salt or soda water;
• to add juiciness to a dish, you can add milk, cream, fat, greaves or bacon to it;
• to make the consistency more homogeneous, it is worth passing the ingredients through a meat grinder or a blender not 1, but 2-3 times.

Beef liver paste recipe

Any housewife can invent her own recipe for making beef liver paste, based on traditional manufacturing technology with the addition of new ingredients. You can cook a delicious dish using the oven, slow cooker, roll up the jars or eat freshly prepared. For lovers of a slender figure, there is an option for cooking a diet dish, and for those who can’t grilled and baked, there is a cooked option.

Baked pate

The classic pastry baked in the oven is distinguished with special tenderness and rich taste. An oven-prepared product is perfect for making sandwiches for breakfast or lunch. Thanks to easy baking, the mass softens well and looks great in the photo, giving the sandwiches a particularly appetizing look. Figure out how to cook this dish.

Ingredients:

• beef liver – a pound;
• onion – 1 pc.;
• carrots – 1 pc.;
• lard – 50 g;
• butter – ? packs;
• egg – 2 pcs..

Cooking method:

1. Rinse the liver, dry, cut into slices. Chop onions and carrots, boil hard-boiled eggs. Preheat the oven.
2. Put all the ingredients with bacon into the mold, close the lid, bake in the oven for an hour at a temperature of 185 degrees.
3. Add salt and pepper, butter, stir until smooth..
4. Spread on sandwiches, serve with herbs.

Home

Homemade beef liver pate is considered especially delicious and tasty, which is easy and quick to cook in half an hour, and sometimes even less. The secret of fine texture is double grinding with a blender or meat grinder. This results in a particularly delicate melting texture without grains and hard patches. Due to the addition of carrots, the paste acquires a pleasant color.

Ingredients:

• liver – a pound;
• lard – 100 g;
• butter – half a pack;
• carrots – 1.5 pcs.;
• onion – 1 pc.;
• milk – 1.5 tablespoons.

Cooking method:

1. Chop the onion with carrots, fry with bacon until half cooked.
2. Add slices of liver to onion-carrot mixture, pepper, salt, and fry until tender.
3. Pass the mixture twice through a meat grinder with a frequent grill, or you can grind it with a blender, add milk and butter, mix again.
4. Chill, serve with bread.

In a slow cooker

Extremely juicy and tender will turn out a liver paste in a slow cooker. In the closed bowl of the device, the offal is saturated with all the juices and aromas of spices. Cooking using a slow cooker is simpler and faster than baking in the oven, so many housewives use the technique to create a simple snack in the absence of free time. Garlic gives a special piquancy to the recipe..

Ingredients:

• beef liver – a pound;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• garlic – 2 cloves;
• butter – ? packs.

Cooking method:

1. Rinse the liver, peel off the film, soak for a couple of hours in milk. Cut into slices, mix in a bowl of a crock-pot with finely chopped onions and grated carrots. Squeeze the garlic there, salt, pepper to taste.
2. Prevent, close, set the quenching mode for an hour.
3. Cool, beat in a blender with butter. If the paste is too thick – dilute with milk, cream or broth.
4. Put in shape, cool.

From boiled beef liver

In addition to spreading on sandwiches, boiled beef liver paste can be used as a filling for stuffed eggs. Such a dish is perfect for a festive table, it will look appetizing and elegant. The calorie content of the snack is low due to preliminary boiling of the offal. By adding different spices to the paste, you can achieve an attractive taste and aroma.

Ingredients:

• liver – 0.6 kg;
• carrots – 3 pcs.;
• onion – 1 head;
• butter – pack.

Cooking method:

1. Rinse the liver, cut into layers. Pour with cold water, soak for 13 minutes, changing the water a couple of times – this will save the product from bitterness.
2. Boil the carrots, chop the onion, sauté with 50 g butter in a pan until it becomes golden.
3. Rinse the liver, add to the pan to the boiling carrots without salt, so as not to get hard meat. Cook for 13 minutes with foam removal. Willingness to determine by piercing with a knife – if it is not blood that protrudes, but juice of a transparent color, turn off the fire.
4. Cool the liver and carrots right inside the broth, then sort through the pieces, removing the ducts and the film.
5. Run all the ingredients through a meat grinder twice, salt, pepper. Instead of a meat grinder, you can use a blender or a food processor.

Diet Pate

For those who follow the figure, a dietary paste made on a liver basis is suitable. Reduced calorie content is achieved due to the minimum amount of used butter, lack of frying and baking. You can cook a dish even without salt, using a mixture of spices and seasonings. You can serve the delicacy on your own or on bread made from whole grain flour.

Ingredients:

• onion – 3 pcs.;
• carrots – 1 pc.;
• olive oil – 2 teaspoons;
• butter – 10 g;
• nutmeg – ? tsp;
• bay leaf – 3 pcs.;
• dill – a bunch;
• liver – 1 kg.

Cooking method:

1. Peel the liver from the film, cut into slices, cook until ready for 23 minutes in water with the addition of 1 onion and 1 bay leaf.
2. Chop the remaining onion, stew with a spoon of olive oil and some broth from the cooked offal.
3. Steam carrots, chop 2 bay leaves in a coffee grinder.
4. Mix all ingredients except oil in a blender until pasty. In the process add olive oil and butter. Upon receipt of a thick texture, dilute with broth.

For winter

You can indulge in an original dish to your taste in the cold season. Rolls of liver pate for the winter in cans, so it is convenient to store and open. The dish turns out to be moderately thick, so that it can be smeared on bread, toast or eat independently with vegetables or a side dish. Before cooking, you will need to sterilize cans, lids, the only way the roll-up will stand all winter and not go bad.

Ingredients:

• liver – 1 kg;
• butter – half a pack;
• onion – 2 pcs.;
• a mixture of black, allspice and nutmeg – 0.5 g;
• ground cloves, cinnamon – on the tip of a knife.

Cooking method:

1. Cut the liver into slices, soak for 2.5 hours in cold water, drain the water, dry.
2. Fry the product on margarine or fat, add the onion chopped into rings.
3. After roasting, scroll through the meat grinder, mix with spices, scroll again, add butter, add salt, turn it a third time for tenderness and full texture uniformity.
4. Put in jars to a height of 3 cm below the rim, cover, sterilize for 2 hours in boiling water.
5. Roll up, cool, lay in storage.

With butter

A delicate texture, melting in the mouth, has a liver pate with butter. In this form, the offal can be consumed even by those who cannot stand the roasted or baked appearance of it. Due to the addition of natural oil, the consistency is moderately elastic, excellent for sharing with toast. Looks good at the photo sandwich composition with feathers of green onions.

Ingredients:

• beef liver – 1 kg;
• carrots – 2 pcs.;
• onion – 2 pcs.;
• butter – ? packs;
• milk -? glasses;
• vegetable oil – 2 tbsp;
• salt, pepper, chives.

Cooking method:

1. Rinse the liver, clear of the film, cut into cubes. Finely rub the carrots, chop the onion. Fry these 3 ingredients in oil for 5 minutes at high heat, pour milk, season with salt and pepper, simmer for 17 minutes under the lid.
2. Cool, beat with a blender with 50 g of melted butter, beat again.
3. Put in forms, melt the remaining oil, pour the paste, garnish with green onions.
4. After cooling in the refrigerator for 3.5 hours, serve with croutons and pomegranate sauce..

Gentle liver paste – cooking secrets

It will be easy for any housewife to make a delicious tender paste from beef liver if she applies the following tricks:

• You can get a soft, friable, paste-like consistency of the dish after preliminary washing the liver and soaking it in milk.
• For an exquisite taste, the vegetables that are part of it are better to be sautéed in olive or butter.
• Add spicy flavor to the dish will help adding spices: curry, red pepper, chili.
• Add quail eggs, pumpkin gruel, garlic, parsley root, parsnip, cheese, herbs, mushrooms to enhance the unusual taste..
• Cooking is allowed in a pan, slow cooker, you can bake in the oven or make it in a roasting pan.