Preparing a delicious liver pate at home is quite simple. The main thing is to know the exact recipe in order to achieve the correct consistency and good taste. Recently, a large number of various recipes have been created that fundamentally change the classical understanding of the taste of paste. Here will be presented both classic recipes and very unusual ones.
Chicken liver pate at home
It takes about an hour to cook this dish and wait a little longer for it to cool. The cooking process is incredibly simple, even a person who rarely stands at the stove can handle it.
It is necessary to prepare such products:
- 500 grams of chicken liver;
- one large carrot;
- one large onion;
- 150 grams of butter;
- undercuts - 150 grams.
To improve the taste of this dish, you can use black pepper, Provencal herbs, dried basil. You can decorate with finely chopped dill, parsley, etc.
How to cook?
The cooking process is quite simple. We offer detailed instructions:
- Rinse the chicken liver thoroughly under running cold water.
- Peel the carrots and onions, wash them well, and cut them into large enough pieces. The shape of the slices in the preparation of this dish is not so important, because all the products will then be crushed in a blender.
- Cut the underlays into large pieces.
- Take a good pan with a thick bottom, put pork meat on it and fry it until golden brown, then you need to add vegetables, fry everything for another 5 to 7 minutes.
- Now send the liver to the pan, add hot water so that it completely covers the products. Fire should be reduced to a minimum, cover and simmer for 40 minutes.
- Remove the finished products from the heat, let cool, transfer to a blender bowl, add butter. It should be warm. Beat the ingredients until a homogeneous mass (puree) is formed.
- Such a paste can be spread on white bread or baguette.
Pate of two types of liver with dried mushrooms
The liver pate prepared according to this recipe has a very unusual taste and aroma. Such a dish can be included in the daily diet or make a festive snack out of it. For example, the paste can be wrapped in puff pastry and baked in the oven.
For cooking, you need the following ingredients:
- chicken liver - 400 grams;
- pork liver - 400 grams;
- some fresh chicken eggs;
- 40 grams of dried forest mushrooms;
- 120 grams of onion;
- 120 grams of carrots;
- pork shoulder - 200 grams;
- butter - 150 grams.
The unique aroma is given by allspice and black pepper, peas, fresh rosemary, Italian herbs, ground pepper and salt.
Preparatory stage
Clean the pork liver from tubes and veins, rinse under a stream of cold water along with chicken liver. Cut the blade with medium cubes, the same form of cutting should be in two types of liver.
Boil dried mushrooms in a small amount of water for 10 minutes. Peel the vegetables, rinse thoroughly, cut into large cubes.
Heat treatment
In a deep frying pan, heat vegetable oil, fry carrots and onions, add pork shoulder and mushrooms, cook for a few more minutes. Add the liver, a sprig of rosemary, pour a small amount of water and simmer for an hour.
When everything is ready, remove from the stove and let cool. Grind with a meat grinder. Add melted butter and 2 to 3 raw eggs.
Mix the mass thoroughly. Take a deep baking dish, grease with oil. Put the paste in it, carefully level it with a silicone spatula.
Put the mold in the oven for 20 minutes, setting the temperature to 180 degrees. After the form is removed from the oven, wait a bit, let it cool. Then carefully transfer the paste to the dish and send in the refrigerator for several hours. Before serving, cut into portions.
Prune Pate
This recipe for homemade liver pate allows you to cook a dish quickly enough. Pate can be served as everyday food and on the festive table. Not only chicken liver is used, but also fillet. The dish turns out quite tender and incredibly tasty.
For cooking, you will need the following products:
- 900 grams of chicken liver;
- 600 grams of chicken;
- one large carrot;
- two onions;
- 200 grams of prunes.
Of spices in this case, it is recommended to use bay leaf, peppercorns, Provence herbs, salt and pepper.
Cooking process
To do everything right, it is recommended to follow the step-by-step instructions:
- Thoroughly rinse meat and liver under a stream of cold water. Cut them into medium cubes.
- Peel and rinse vegetables, chop them.
- Heat a pan, add a little vegetable oil or melt a cube of butter. Fry vegetables on it, then chicken and liver and cook for another 5 - 7 minutes.
- Then add prunes to the rest of the ingredients, add a little water, often just one glass is enough. There should not be much fluid.
- Add all the necessary spices.
- Simmer on low heat for about an hour.
- Remove from heat and allow to cool.
- Put all the ingredients in a blender bowl and grind them until smooth. If the liver puree is too thick, you can add a little ordinary boiled water.
- You can give the finished chicken liver paste a beautiful shape, for example, by forming small sausages from it.
- Serve with croutons and fresh dill.
How to form a dish
Take the cling film and spread it on the table. Lay the cooked pate on top of it. Grasping the edge of the film, start folding a small roll. At the edges you will have pieces of film, you need to hold on to them and carry the sausage on the table, in which case the paste will form correctly. Fold the edges of the film on the sides and put the package in the refrigerator for several hours.
If you wish, you can prepare a large amount of liver paste and just freeze it. After defrosting, it practically does not lose its taste and can be stored for a long time. In this case, you will always have in stock a tasty and original dish in case of a visit of unexpected guests.
Some features of cooking pastes
In order for the paste to turn out to be unusually tasty and of the correct consistency, you need to know some tricks of cooking this dish:
- One of the most important features - you need to be able to grind products correctly. The paste should be uniform, have a paste consistency. Large pieces are not allowed in it.
- It is recommended to bring the dish to taste even before chopping.
- Fresh herbs can significantly improve the taste.
- If you want to make the paste incredibly tender and airy, then the products need to be passed twice through a meat grinder, then rubbed through a sieve. In this case, the probability of meeting large pieces is excluded.
- To make the dish more original, in each of the presented recipes, you can add walnuts, garlic, dried fruits, smoked meats.
- If the paste is too dry, you can add fat cream, grape juice, vegetable or meat broth. Ordinary water is also suitable. In this case, the dish will be more dietary.
- When preparing meat products, you need to carefully process the meat so that there are no different films, veins and other inclusions that can significantly impair the taste of the prepared paste.
- Be sure to use various spices: bay leaf, Provencal or Italian herbs, smoked paprika, coriander, cardamom, thyme, rosemary. But you should not add all seasonings to one dish at once, it is enough to use 2 - 3 varieties.
Now, in your collection of recipes, you can add classic and very unusual options for cooking liver pate at home. Everything is quite simple. And if everything is done correctly, the end result will exceed pleasantly delight. In a word, try, cook and indulge your near and dear ones with delicious and high-quality food.