Homemade liver pate

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This dish of French cuisine was appreciated by many housewives. Only a few know how to make liver paste at home correctly, which foods are best to use. A light nutritious breakfast or snack will appeal not only to adults, but also to the child.

How to cook liver pate at home

Most women strive to delight their households with a variety of delicious food every day. For example, a paste will be an excellent addition to bread for breakfast, it has an excellent taste, and it can also be attributed to dietary products. How to cook liver pate at home? To do this, you need a minimum amount of ingredients and time. It is worth noting that you can store the finished snack for about a week, but only in the refrigerator, so a delicious breakfast is guaranteed to you until you eat the whole supply.

Liver Pate Recipes

Everyone prepares this dish of French cuisine in their own way, some are constantly experimenting and adding new ingredients, others prefer the familiar products. There are many recipes for making liver pate, so be sure to keep yourself a selection of the classic ways. You and your loved ones will definitely enjoy the appetizer.

Ready liver pate

Chicken liver pate at home

A dish prepared step by step according to this recipe will be an excellent addition to the dining table. Gentle liver paste from chicken liver will be enjoyed by both children and adults, because it directly melts in the mouth. Making a snack is quick and easy, and if you originally decorate sandwiches or canapes, you can use them as an additional dish to the festive table.

Ingredients:

  • oil – 5 tbsp. l .;
  • ground black pepper – 0.25 tsp;
  • chicken liver – 250 g;
  • carrots – 1 pc.;
  • salt – 0.5 tsp;
  • oil (plum.) – 100-150 g;
  • onion – 1 pc.

Cooking method:

  1. Put the oil out of the refrigerator in advance to make it soft.
  2. Cut the onions into small cubes, grate the carrots.
  3. Strain vegetables – first onion, and after 5 minutes add carrots to it.
  4. Fry the pieces of the washed liver in a pan with 1 tablespoon of oil, about 5 minutes. Make sure that no blood oozes from the cut product..
  5. Cool the hot ingredients, whisk with a blender or mince.
  6. Add to the mass the required amount of already soft butter, mix.
  7. Salt, pepper, put the finished product in the refrigerator.
  8. After 30 minutes you can spread the sandwiches with the resulting paste.

Liver paste in a jar and on bread

From beef liver

The recipe will be appreciated by those housewives who like to feed their households delicious food. Beef liver pate is not only a very aromatic dish, but also healthy. The mass turns out to be very tender, and it looks different from the one in the store – they will convince you of this photo of the finished dish. It is always better to make a beef snack yourself: this way you will know exactly which products were used. Find out what other ways you can cook beef liver..

Ingredients:

  • onion – 2 pcs.;
  • ground pepper – 0.75 tsp;
  • liver – 1 kg;
  • garlic – 1 tooth .;
  • pork breast (smoked) – 250 g;
  • salt – 2 tsp;
  • cognac – 0.33 cups;
  • pork lard – 4 slices.

Cooking method:

  1. Cook cooked foods until beef turns pink inside.
  2. Grind the ingredients with a meat grinder.
  3. Salt, pepper, pour brandy, mix everything.
  4. Transfer the mass to a baking dish, spread the slices of bacon on top.
  5. Cover the container with foil, place on a baking sheet in which hot water is poured.
  6. Bake in the oven for 1.5 hours, but preheat it to 190 degrees.

Baked liver pate

From pork

Such an appetizer will turn out to be less useful than if you used a beef product, but also tasty. Pork liver paste at home is simple and relatively quick, most of the time is required for baking in the oven. Be sure to save yourself this step-by-step recipe in the cookbook, then the sandwiches for breakfast will become even tastier and more nutritious.

Ingredients:

  • bay leaf – 1 pc.;
  • lard (unsalted) – 500 g;
  • salt, pepper – to taste;
  • lard (interior) – 500 g;
  • eggs – 3 pcs.;
  • parsley – 1 tsp;
  • flour – 3 tbsp. l .;
  • oil (drain) – 30 g;
  • pork liver – 750 g;
  • thyme – 1 sprig.

Cooking method:

  1. Cut into slices two types of bacon, liver. Place in a meat grinder, then rub through a sieve (this will help remove the veins).
  2. Fry onions, preferably in butter, add to the grated mass.
  3. Pour flour into the same dishes, break eggs, salt, pepper, greens, mix.
  4. Overlay ceramic containers with slices of fat, lay on top of the mixture, cover with the remaining fat.
  5. You need to bake the paste for 1.5 hours in a water bath in the oven.
  6. Serve the best chilled pork product..

Chopped liver paste

Turkey liver

Like chicken meat, this product belongs to dietary types. Turkey liver pate is the product that should be on the table for those who are watching their figure, trying to eat right. Be sure to keep this recipe for yourself, because if you do everything step by step, you will get a very delicate, tasty, nutritious, but low-calorie snack.

Ingredients:

  • salt to taste;
  • carrots – 1 pc.;
  • oil (rust.) – 4 tbsp. l .;
  • liver – 800 g;
  • oil (drain) – 40 g;
  • onion – 1 pc.

Cooking method:

  1. Fry the liver (if you want the dish to be low-calorie, boil it).
  2. Fry onion cubes with grated carrots.
  3. Place the finished ingredients in the blender bowl.
  4. Add butter (butter), salt the ingredients, pepper.
  5. Blender for a few minutes until the products have a uniform consistency.
  6. Transfer the mass to a salad bowl, send for half an hour to the refrigerator.

Turkey homemade pate

In a slow cooker

If you want such sandwiches for breakfast, as in the photo, try making an appetizer according to this recipe. Paste from the liver in a slow cooker takes quite a bit of time – no more than an hour. It is worth noting that the process will take a little longer if you use a calf or pork product. You’ll deal with chicken or turkey liver more quickly, because it’s not necessary to soak them.

Ingredients:

  • onion – 1 pc.;
  • milk – 300 ml;
  • salt to taste;
  • liver – 800 g;
  • oil – 3 tbsp. l .;
  • carrots – 1 pc.

Cooking method:

  1. Chop onions, grate carrots.
  2. Pour onion into the slow cooker (which is in the “Frying” mode) first, and after a couple of minutes carrots.
  3. Put ready pieces of liver for ready vegetables, fill with milk, put the equipment to the “Stew” mode, after 25 minutes it will be ready.
  4. Salt, pepper the mass.
  5. Transfer the contents of the multicooker to a blender, put a piece of butter in the same place, beat until a homogeneous consistency.
  6. Pate ready to eat.

Liver paste

From duck liver

On the shelves of supermarkets, you can increasingly find duck offal. Take the opportunity to make a delicious meal. Duck liver pate at home is a tasty and healthy treat that children and adults will appreciate. Take a look at the photo to make an appetizing, attractive sandwich for breakfast or a snack at work.

Ingredients:

  • pepper, salt – to taste;
  • cognac – 50 ml;
  • cream – 100 ml;
  • oil (plum.) – 100 g;
  • onion – 1 pc.;
  • nutmeg – to taste;
  • oil – 3 tbsp. l .;
  • liver – 500 g.

Cooking method:

  1. Prepare the main meat ingredient so that there are no residues of bile, veins or film on it.
  2. Fry chopped onion until transparent, salt.
  3. Add the liver to the pan, simmer everything together for about 10 minutes.
  4. Pour the necessary amount of cognac to the products, do not remove from the heat for another minute, so that the alcohol evaporates.
  5. Pour cream, add nutmeg, salt, pepper to taste.
  6. When the ingredients boil, they need to be ground with a blender (or sieve) into a homogeneous mass, do not forget to add a piece of oil.
  7. Put the gentle air paste in the form, cool a little and serve.

Duck pate

From rabbit

Many recommend combining this dish with bread toast, after drying it in the oven. Every housewife who cares about proper nutrition and tries to feed her family only with high-quality products must prepare the rabbit liver paste. An appetizer is perfect as a breakfast, lunch or just for a snack.

Ingredients:

  • salt, pepper – to taste;
  • onion – 1 pc.;
  • oil (plum.) – 280 g;
  • liver – 500 g;
  • carrots – 1 pc.

Cooking method:

  1. Boil the liver in slightly salted water for about 7 minutes.
  2. Fry onions, carrots, putting butter in a pan, topping lean.
  3. After a couple of minutes, add the meat product to the vegetables, fry a couple more minutes.
  4. After the water has evaporated, add the broth obtained after cooking into the pan and simmer again before evaporation. Salt, pepper.
  5. Cool the ingredients a little, transfer them to the bowl of the combine, add a piece of oil, beat to a homogeneous consistency.
  6. Put the mixture in jars, refrigerate and serve.

We suggest you familiarize yourself with other recipes for making a rabbit at home. You will also learn how to properly carve and pickle rabbit meat by watching step-by-step photos and video tutorials.

Rabbit liver paste in a pot

Of goose

Many housewives experiment with ingredients in dishes that relate to the cuisines of other countries. For example, hard cheese was added to paste with goose liver. Look at the photo how beautiful and appetizing this appetizer looks. Do not forget to keep your recipe in the cookbook in order to pleasantly surprise guests and household with a delicious dish.

Ingredients:

  • oil (plum.) – 70 g;
  • gelatin – 4 tsp;
  • egg (boiled) – 2 pcs.;
  • broth – 1 cube;
  • water – 200 ml;
  • cheese – 200 g;
  • onions, carrots – 1 pc.;
  • liver – 400 g;
  • capers – 2 tbsp. l.

Cooking method:

  1. Soak the gelatin in cold water first, then place the container in a water bath.
  2. Fry finely chopped vegetables on a piece of butter.
  3. Dilute the bouillon cube, add it to the onions, carrots.
  4. Cut the liver into cubes, fry in a separate bowl until tender.
  5. Grind slightly cooled finished products with a meat grinder.
  6. Mix the mass with half the gelatin.
  7. Add grated cheese, capers, chopped eggs to the remaining gelatin.
  8. Lay out half of the liver mass, spread half of the cheese plates on top, then repeat the sequence of layers.
  9. Put the finished dish in the refrigerator, and after a couple of hours you can serve.

Puff liver pate

Cod liver

This dish is very nutritious, but also high in calories, so those on a diet do not need to consume it in large quantities. The cod liver paste is tender and airy. It is worth noting that you can lower calorie intake by removing excess foods that contain a large amount of fat. If you want, you can try using the burbot liver, a freshwater fish of the cod-like order.

Ingredients:

  • salt, pepper – to taste;
  • mustard – 1 tsp;
  • cheese – 20 g;
  • egg (boiled) – 1 pc.;
  • onion – 1 pc.;
  • potatoes (boiled) – 1 pc..

Cooking method:

  1. Mix finely chopped onion with mustard, add boiling water.
  2. After waiting a couple of minutes, strain the excess water from the onion with a sieve, cool.
  3. Mash prepared cod liver with a fork, mix with pickled onions.
  4. Grate boiled potatoes, cheese.
  5. Mix all the ingredients.
  6. Grate the egg, add to other products too.
  7. Wait until the resulting mass cools down and infuses, then spread on the bread and enjoy this delicate taste..

Cod liver

From chicken liver with mushrooms

This dish has a relatively low calorie content due to mushrooms – only 135 kcal per 100 grams of weight. The liver and mushroom paste is very tender, one might even say airy. The preparation itself will take you no more than an hour, and it is better to soak the liver in advance in milk. You can eat an appetizer with mushrooms as an independent dish or make sandwiches.

Ingredients:

  • onion – 2 pcs.;
  • cream – 70 g;
  • pepper mixture to taste;
  • cognac – 50 g;
  • oil (plum.) – 10 g;
  • mushrooms – 200 g;
  • nutmeg, spices – to taste;
  • milk – 200 g;
  • oil (rust.) – 3 tbsp. l .;
  • liver – 400 g.

Cooking method:

  1. Bring the onion cubes in a pan to a transparent state.
  2. Add slices of mushrooms, let the ingredients, until they become soft. Leave the finished mass.
  3. Wipe the liver of excess moisture, fry it, after adding a piece of butter to the pan.
  4. After 5-10 minutes, when the liver is half ready, pour in the required amount of cognac. Set it on fire so that the spirits are gone, and only the aroma remains. After a couple of minutes, remove from heat.
  5. You can mix all the finished products.
  6. Grind the components with a blender or meat grinder to a paste consistency, pour in the cream and continue whipping.
  7. Add a piece of oil, a mixture of peppers. Transfer the mass to a jar or immediately spread on bread.

Sandwich with liver pate

Secrets of cooking a liver – chef tips

How to cook a liver pate perfectly, few know, but this dish is the best for breakfast or snacks. To make a nutritious and tasty snack, you should know some of the features of preparing a liver for a paste:

  1. Buy only a quality product: brown or red-brown in color with smooth, moist cuts.
  2. Rinse with cold water before use, remove the film.
  3. Cook the dish quickly, because prolonged heat treatment will make the liver stiff.
  4. Do not salt this product during frying or cooking, otherwise it will become hard.
  5. To add juiciness, it is recommended to leave the offal for a couple of hours in milk.
  6. Dip the liver of any animal or bird in boiling water for a minute, then wash it with cold, dry it a little and put in a pan – so it will be much tastier.
  7. Remember that this product affects the increase in the level of acidity in the stomach, causes heartburn, in some – an allergic reaction or burping, so do not use liver paste in large quantities.
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