The composition of the liver, used as an offal, is widely known and includes 5% fat, 20% protein, about 75% water and several types of amino acids. It also contains iron, the consumption of which normalizes the processes of hemoglobin production in the human body. In addition, the liver is unusually tasty and economical. It is one of the main ingredients of a large number of both ordinary and festive dishes.
Healthy liver
One of the universal recipes, including offal, is liver paste. This cooking product has a pasty consistency and is used not only in a single component form, but also in combination with vegetables or bread. Cooking paste is possible from any kind of liver.
Despite the fact that pork liver is fatter than all available in nature, its significance is quite large in the fight against anemia and maintaining iron at the proper level.
A simplified version of the liver paste from chicken liver is allowed even to infants. The invaluable content of vitamin B12 allows you to establish a hematopoietic function. Also, thanks to the available selenium, an offal will help to cope with minor violations of the endocrine system.
The liver of cows and young calves, containing vitamin A and B12, is recommended for use by adults for preventive purposes in order to exclude atherosclerosis and diabetes. The presence of folic acid will work to increase immunity in all categories of citizens.
Liver damage
Despite the help of offal in a number of known diseases, the use of the liver and its derivatives is permissible once or twice a week. The main harmful factor is the presence of cholesterol, an excess of which can lead to negative consequences.
Buying a spoiled or environmentally dirty product will also not add health. When purchasing offal for the preparation of liver paste, it is advisable to verify their quality. It is better to buy the liver of a well-known manufacturer in proven places, and in the markets require certificates and veterinary certificates.
Pork liver paste
Pork offal gives the dish a special juiciness. Typically, a liver paste recipe begins with a recommendation to soak the main ingredient for several hours in water or milk. Then cut the product into strips a few centimeters wide and dip into boiling water. After boiling again, remove the foam from the surface and boil for about 5 minutes. If the mass of the liver before cooking did not exceed a kilogram, additionally use 1 large carrot and 2 onion heads.
Frying pre-shredded vegetables in sunflower oil for 3-4 minutes, pour the cooled pork liver to them. If necessary, you can salt and pepper the semi-finished product, add 200 ml of water and simmer for 15-20 minutes under the lid. Put the fried mixture in a bowl, add a quarter packet of butter and grind with a blender. Put the paste in convenient single-use containers, cool and send to the refrigerator. Store liver paste prepared in the classical way, it is permissible for 120 hours.
Hearty pork appetizer
Usually, in order to diversify the festive table, the hostess bakes meat products. But to surprise guests, you can use the oven to prepare a delicious pork paste. To bake liver paste from the liver, you must use the following components:
- ½ kilogram of pork;
- 1 kilogram of the liver;
- 500 grams of fat;
- 1 head of garlic;
- 200 milliliters of 10% cream;
- 2 eggs;
- ½ pack of butter;
- a few slices of brown bread;
- sunflower oil;
- favorite spices.
First you need to soak the bread in cream, and then turn into minced meat all the meat ingredients with the addition of garlic. Mix soaked bread, crushed meat products and eggs in one bowl, add salt and spices. Put in the form, greased, the prepared mixture. Before baking over minced meat, it is recommended to put butter. Place the form with the contents in a hot oven for 1 hour. Serve the dish on white bread or as a separate snack, sliced in portions.
Beef Pate
The proper preparation of beef dishes needs to be learned. Housewives with little experience are advised to use calf offal in the liver paste. Then the dish will turn out to be as juicy as from a pork liver, but less greasy and more airy.
Cooking begins with washing the liver weighing 500 grams, removing unnecessary films and cutting into small square pieces. After preparing the main ingredient, you need to fry the chopped head of red onion in oil. After a couple of minutes add to the pan 1 tbsp. l butter and a few cloves of crushed garlic. Simmer for 5 minutes, then pour pieces of the liver into the mixture.
After 2-3 minutes, pour 150 ml of medium-fat cream onto the liver, and after 20 minutes, cool and grind the mixture. Put cooked paste in a container, pour melted butter and set to cool. After a few hours, liver pate made from beef or calf liver can be eaten.
Breakfast for sweet
Beginners of the morning with sandwiches are recommended to spread on the bread homemade liver pate with the addition of vegetables. Using the sweet notes of fried carrots and onions, you can easily tune in a positive mood and enjoy starting a new day. To prepare a dessert you will need:
- 1 kilogram of beef liver;
- 2 medium carrots;
- 3 heads of sweet onions;
- ½ pack of oil;
- black pepper.
Coarsely chop the film-free liver and fry until cooked. Fry chopped onions, grated carrots and peppers in a separate pan until golden brown. Put the liver, fried vegetables, butter in a blender bowl. Grind thoroughly, cool and put in the refrigerator for the night. In the morning put the pate on bread and decorate with greens.
Pate
Very useful dishes made from chicken offal. To prepare a liver pate from chicken liver you will need:
- 800 grams of liver;
- 2 carrots;
- 1 onion head;
- 2 tbsp. l butter;
- 50 ml of vegetable oil;
- 2 tbsp. l cognac;
- nutmeg.
Cut the washed and dried liver into several parts, fry on both sides in a hot pan for about 5 minutes. Pour cognac into the liver, evaporate alcohol and immediately put in a bowl for whipping. Grind the cooled liver. To simmer onion and carrots until soft, with a pinch of nutmeg in oil left over from the liver. Cool, add to the grind mixture and knead again with a blender. The last step in the paste is to put the softened butter, finally beat and put into cooked molds. Use with any side dish or sandwiches.
Paste with poultry
Dishes from turkey, having dietary properties, are at the same time quite nutritious. Vitamin E contained in the by-products of this bird has antitumor and antioxidant properties, promotes cell regeneration, and nicotinic acid resists bacteria and strengthens the body's defense. The recipe for liver paste of turkey liver is quite simple and similar to the preparation of a dish of offal of any bird. The festive menu can be varied by adding a little fat to the standard set of products. So, for the original paste you will need:
- 2 onions;
- 1 carrot;
- 400 grams of fat;
- 1 kilogram of turkey liver;
- 4 bay leaves;
- ground red pepper.
Fat, sliced into medium-thick plates, fry until transparent. Add chopped onions and carrots to the lard. After 3 minutes, send the liver, cut into small cubes, into the pan to the vegetables. After evenly frying the offal, pour 300 ml of water from all sides, sprinkle with spices. Simmer the mixture for about half an hour under the lid. After cooling, scroll the contents of the pan through a meat grinder. Since the paste will turn out to be quite tender and soft, it is recommended to serve it on slices of loaf or white bread.
Any hostess, having become acquainted with a variety of recipes and having tried several options, will pick up her ideal components and options for preparing liver pate. Her dish will sparkle with new colors and will delight family members with an unusual taste and original presentation.