The turkey was mainly previously attributed by dietitians to dietary nutrition. And in Soviet and post-Soviet times, such meat was quite non-mass - it was simply difficult to get it. Recently, the situation has changed, and turkeys can be increasingly seen (naturally, in cut form) on the shelves of supermarkets, in the market, in meat shops. And such a wonderful dish as a paste of turkey liver can afford to cook, probably, every housewife in our country. It is inexpensive and affordable in its recipe. And to make a turkey liver paste at home means to provide yourself and loved ones with excellent tasty breakfasts (after all, it is very good to use it as a platter for sandwiches) or an exquisite Franco-German dish for a festive, for example New Year's, table. Well, let's try to build?
A little about pastes
Pâtés, like most of the world famous and popular dishes, have a rather confusing history, which includes several opinions about their place of origin. For centuries the Germans and French have been unsuccessfully fighting for centuries on the issue of the "small homeland" of food (and there is a version that delicious liver paste appears as food for patricians and senators at the famous feasts of Ancient Rome). According to one legend, it was invented by the cook of the ruler of Strasbourg. The duke entrusted a special task to his culinary officer, so that he would create an appetizer from French cuisine. And in 1778 the first paste appeared (though from the goose’s liver).
Turkey liver pate at home
If you are worried that a high-quality and tasty product cannot be made in an ordinary kitchen, then you do it in vain! An excellent paste from turkey liver may well turn out even with a completely inexperienced hostess. Nothing complicated to do it right now, no. Therefore, dear mistresses, put aside all these excuses - and begin cooking!
Ingredients
As already mentioned above, turkey liver paste is not a dish that consists of a large number of hard-to-reach and expensive products. We need only a kilo of turkey liver (better than fresh than frozen), a couple of onions, a couple of carrots, vegetable oil for frying, butter (just a little bit) - to give flavor, spices and salt.
Liver paste. Step by step recipe
- Turkey liver (you can take chicken as an option, just turkey is tastier and more tender) cut into not too large pieces. Thaw frozen beforehand.
- We take a good large frying pan and fry the liver in vegetable oil. As already mentioned, the offal is very tender, so we make this process not too long, otherwise it will become stiff.
- Separately, fry the onion, cut randomly, to a golden hue. There we add after and chopped carrots. Fry until it changes color.
- We put all the ingredients in one dish, add butter (its amount varies from a few spoons to a 200-gram pack, who loves as much as possible). Melt it beforehand is not required. We add quite a few spices and salt, so that in no way interrupt the delicate taste.
- Grind it with a hand blender until a homogeneous mass is obtained (you can also use a meat grinder, just a blender is faster and more convenient).
- The resulting paste from turkey liver is transferred to convenient plastic containers and sent to cool in the refrigerator.
This dish can be served to the table, spreading on bread, or you can - on a small plate as an independent dish. Garnish with parsley. It harmonizes well with pickles and sauerkraut.
Diet option
In terms of ingredients, it is practically no different from the previous recipe. The difference is rather in the way of cooking. For those who follow their figure, or those who cannot be fried, boil all the components (but not too long so as not to lose their taste). Then cool and turn into a homogeneous mass with the same blender. As you can see, everything turned out as fast and simple as possible. And at the same time it is very tasty and economical (you can, for example, prepare sandwiches for breakfast for several days). By the way, regarding the storage of the product: this dish does not stand up for a long time, even if it is in the refrigerator, since the liver belongs to perishable products. Therefore, it is necessary to eat the paste quickly (2-3 days), but usually the people have no hitch behind this, as yummy!
Other cooking options
Recipes from turkey liver are quite diverse and include not only paste:
- For example, you can try frying in batter. For this you will need: a pound of liver, four raw eggs, mustard, a couple of spoons of sour cream and flour, pepper and salt. Beat the eggs with a broom and add the mustard plus sour cream, a little salt. Whip again and add flour. And if it turned out a lot, add a little water (milk). Batter is ready. We cut the liver portionwise and slightly beat off with a wooden hammer. Salted pepper to taste. We put the frying pan on the fire and pour the vegetable oil to a good temperature. Dip the pieces of liver in batter and put them in a pan (it is important that they do not touch, otherwise they will not be evenly fried). We do not fry for long - 3-5 minutes on each side over medium heat. Serve the finished dish with a side dish (for example, mashed potatoes or boiled rice), decorate with fresh herbs. You can also serve as a supplement and winter pickles: cucumbers, tomatoes, cabbage.
- You can also try recipes from turkey liver in sour cream. One of them is extremely simple, but tasty. For a kilo of liver, you need to take a glass of thick sour cream, a glass of milk, half a glass of flour, onions, spices and lean oil for frying. Cut the onion in half rings and fry until golden brown. At this time, we cut the liver coarsely and soak briefly in milk, and mix the flour with salt and spices and add to the onion. Dry the liver from excess moisture and fry for several minutes on each side (half-raw inside). Add onion and sour cream to the liver, cover with a lid and simmer for a quarter of an hour, but no more. During this time, the main ingredient will fully reach readiness, but will remain soft and aromatic.