Pork liver paste, the recipe of which will be described in detail below, is a very tasty and aromatic appetizer. Sandwiches and slices made from such a product can be easily presented not only to a regular dinner, but even to a festive table.
If you do not know how to make liver paste, you can see a photo and a recipe for its preparation in this article. By the way, you will be presented with several options for its creation. Which one to choose for serving at the dining table is up to you.
Pork liver paste: a step by step recipe
Paste prepared on the basis of pork liver is not as easy to make as a similar dish, but also using chicken offal. This is due primarily to the fact that the offal mentioned above requires careful pre-treatment. Indeed, if you do not remove all veins and other elements from the offal, then the liver pork pate will turn out not very tasty. That is why during the preparation of such a product all the requirements of the recipe should be strictly observed.
So, the required ingredients:
- chilled pork liver - about 750 g;
- bitter onion - a large head;
- high-quality butter - a large spoon;
- milk as fresh as possible, not too high in fat - about 150 ml;
- bread breading - about 110 g;
- fresh pork (pulp) - about 250 g;
- fat cream - 100 ml;
- wine red vinegar - 1 large spoon;
- salt and pepper - apply at discretion;
- strips of bacon - add as desired.
Processing the main ingredient
How to cook pork liver paste ? The recipe for this product requires careful processing of the offal. It must be thoroughly rinsed, and then carefully cut off all the bile ducts and other films. In the future, the liver should be thoroughly rinsed once again, but already in cold water.
Few people know, but pork liver pate requires the use of not only offal, but also meat. It must be washed and cut into medium pieces, and then twisted into minced meat.
Component Preparation
What other ingredients are needed to make pork liver paste? The recipe for this product requires the use of a large onion head. It should be cleaned and cut, and then thoroughly fry in butter (until transparent). Next, you need to mix the heavy cream and fresh milk, and then heat them over low heat. The resulting warm mass requires pouring the whole breading and leave it to swell for a while.
Mixing ingredients
As you noticed, liver pate from pork liver should be prepared in stages. After the ingredients are prepared, they must be put in a blender bowl and crushed to a homogeneous mass at high speed. As for bacon, it should be coarsely chopped and put into an already prepared base.
We form and bake the product
How to properly form liver pate homemade? The recipe for this product requires the use of a narrow and high baking dish. Previously, it is recommended to cover it with oiled cooking paper. In the future, it should lay out the entire previously prepared base and place on a baking sheet with water.
In this form, the paste should be sent to the oven and baked for three hours at a temperature of 160 degrees.
Final stage
Now you have an idea of how to make homemade liver pate on your own. The recipe for this dish is good to use when you want to enjoy a delicious sandwich, but you are afraid to buy a product in the store due to the presence of various additives in it.
After the paste is baked in the oven, it should be removed and put under the press, without removing from the mold. In this form, the appetizer is recommended to cool completely, and then carefully remove and cut into small pieces. Serving such a tasty and aromatic product to the table is desirable with bread or unsweetened sandwich loaf.
Chicken liver pate : recipe for detailed preparation
How to make pate offal pate at home, you could find out a little higher. However, it should be noted that such a tasty and fragrant product can be prepared from chicken liver. In this case, you will need much less time, since poultry by-products undergo heat treatment very quickly.
So, the ingredients:
- frozen chicken liver - about 500 g;
- medium-sized fresh champignons - 300 g;
- high-quality butter - about 120 g;
- non-fat cream 10% - about 400 g;
- table salt - about 1.5 dessert spoons (add at discretion);
- sunflower oil without aroma - optional:
- allspice - to taste.
Offal pretreatment
Before cooking chicken pate, you should process the liver. It must be thoroughly washed, and then cut off all inedible veins and films. After this, the chicken offal must be laid out in a deep metal dish and pour boiling water over it. In this state, the ingredient is desirable to withstand for half an hour. In the future, it must be removed from the liquid and cut into small pieces.
Mushroom cooking
To make chicken paste more aromatic and tasty, it is recommended to add champignons in it. They should be washed, cleaned (if necessary), and then finely chopped. After this, the mushrooms must be placed in a pan with oil and fry until rosy.
Having prepared the champignons properly, it is necessary to add the previously scalded boiled water and shredded liver to them, and then pepper and salt.
Oven heat treatment
After keeping the ingredients in the pan for about five minutes, they should be removed from the stove and put in a narrow and high baking dish. All products must be filled with non-fat cream so that they are completely immersed in the dairy product. Next, the filled dishes must be covered with a dense culinary foil and placed in the oven.
It is recommended to bake chicken paste with mushrooms for one hour at a temperature of 185 degrees. Periodically check the readiness of the product. This procedure must be carried out using a fork (by kneading the paste).
In that case, if the product is warming up easily and simply, then it can be safely removed from the oven. If it is felt that the paste is not ready for use, then it should be kept in a hot cupboard for another 25 minutes.
The final stage in the preparation of chicken paste
When the chicken liver is completely ready, put slices of butter on it, and then tightly close and allow to cool. At the end, the almost ready paste must be twisted through a meat grinder or beat using a blender at high speed. The resulting homogeneous mass must be laid out in plastic molds with lids and placed in the refrigerator for several hours.
Serve delicious homemade pate to the table
After the chicken pate hardens a little and takes on the shape given to it, you can safely serve it to the table. To do this, the product needs to be spread on slices of bread or a loaf previously dried in the oven or toaster. Sandwiches on top can be decorated with a sprig of greenery.