What yummy is this liver pate. Not many people like pork or beef liver, but in the form of a paste this offal is crushed for both cheeks. Yes, liver paste is a great snack for all occasions. This dish looks great in addition to breakfast, during a home meal or at the festive table. Paste, sliced, looks very appetizing, but it tastes ... So soft and tender, it is impossible to resist.
You are interested? Later in the article you will find a great recipe. Reviews about liver pate with butter prepared according to this recipe are only positive.
It is worth noting that the paste in the list of snacks in a hurry is not included, but the cooking technology is not so complicated, and what’s the result - you will lick your fingers! It’s worth spending a few hours for this.
Cooking time
If you cook liver pate with butter from pork or beef liver, then the offal will need at least several hours to soak. This is necessary in order to get rid of a specific smell, to give the liver a more delicate and light structure and soak in spices. Most often, the liver is soaked in cold water with soda; optionally, various spices and seasonings can be added to it.
After soaking and frying, the liver must be crushed in a blender to a homogeneous gentle mass, which will also take a lot of time. A paste is formed in the form of a roll. It takes a whole night for him to grasp and soak in various fry and butter. Yes, and softened butter takes time to harden. Therefore, if you want to decorate your holiday table with a liver pate with butter, then start cooking it the day before the feast.
Ingredients
You probably saw on the shelves various pastes made from offal. They are incredibly soft and tender, easily spread on a bun and insanely tasty, spicy and fragrant. We know how to cook liver pate with butter according to GOST. For this you will need:
- 800 g of beef or pork liver;
- 2-3 bulbs;
- 1 large carrot;
- 100 g of fat;
- 200 g butter;
- 1 tsp with a slide of soda;
- salt pepper.
Soaking
Soak the liver in water or milk is necessary in order to soften it. In addition, it will help to remove a specific smell. Beef liver has a particularly strong smell, but if you cook goose or chicken paste, you can do without this procedure.
The liver is soaked in cold water. In it, dilute a teaspoon of soda, add spices: pepper, paprika, various herbs to taste. Rinse the liver, remove the film and veins from it. Cut into small pieces and fold into a deep container. Pour the solution and leave for two to three hours. During this time, spices perfectly soak the offal, and soda cleans and softens the flesh.
Cooking
Engage in fat. Remove the skin, cut into small small cubes. Heat the pan and put the cubes, frying the lard until crispy cracklings.
Peel the bulbs and chop finely. Add to the bacon and fry for 3-4 minutes.
Peel the carrots and grate. When the onion in the pan becomes transparent, lay out the carrots. Sauté the vegetables for fat for another 3-4 minutes. They should let the juice flow and give a pleasant aroma.
Remove the liver from the solution and rinse. Dry with paper towels and put in a pan. Fry for 5–7 minutes, until the pieces have a lighter shade.
Season it with salt to taste, pepper, hops-suneli, add a little garlic if desired. Cover the pan and simmer the liver until cooked.
While the product is frying, remove the butter from the refrigerator, let it soften at room temperature.
Remove the finished liver from the heat and cool before chopping it into a liver paste with butter.
Put the slices in a blender (or use a meat grinder) and grind them until smooth. Cut 1 \ 3 part from a piece of oil and put in a blender. Stir the paste again so that the butter breaks and mixes.
The liver paste with butter is almost ready, it remains only to form a roll of it, so it is most convenient to store and serve a snack.
Roll Formation
Lay out the plastic wrap on the table in several layers. Spread the paste mass on it in an even layer, retreating one and a half centimeters from the edge. After that, take the remaining piece of butter and knead it a little. Spread it over the paste, spreading it evenly over the entire surface. It is most convenient to do this with a silicone spatula, it glides smoothly over the oil. You can decorate the paste for the festive table with a thin layer of carrots - the slices will look brighter and more appetizing.
Egg roll stuffed with eggs is perfect. You can either cook a straight egg or boil a few and put on a roll over butter. It looks very appetizing! If desired, this dish can be decorated with slices of bacon.
After laying out the layers, roll the paste into a roll, blocking its ends on both sides. Put in the refrigerator overnight.
To give the paste a rectangular shape, if necessary, you can put on it not very heavy oppression.
Paste serving
To taste, the finished appetizer resembles a liver paste with “Ruzkoe” butter - it is just as gentle in texture, it is easily spread on bread. Therefore, serve it with slices of white fresh bread.
Free the paste from the cling film, cut it into circles of 5-7 mm and put on a dish. Garnish with fresh herbs and vegetables. A paste with an egg is a wonderful independent snack, with butter an excellent sandwich, especially with a fresh bun and a circle of fresh cucumber.
Here is the recipe for liver paste with butter. Everything is prepared very simply, although it takes a lot of time. Nevertheless, it is worth it, because the snack turns out to be so soft, delicate, aromatic - the paste seems to melt in your mouth. You must definitely try it!