There are people who do not like the liver in any way. It is for them that you can be advised to prepare a home-made liver pate, which will not only be able to reconcile them with the liver, but will also be extremely useful.
The fact is that our body simply needs dishes from this product, because in this way we can get the necessary vitamins, amino acids and trace elements. It is especially useful to eat the liver in different forms for children, pregnant women and people with weak immunity.
There are dishes that do not need advertising, even in small quantities. An example is liver paste, a recipe for which every housewife should have.
You will never get the same paste, even if you make it according to one recipe. Even a small change in proportions leads to a change in taste, but not only. The French believe that even the cook’s mood can influence the taste of this delicate delicacy. There is a legend according to which the royal chef salty tart pate for the king because of unhappy love. It was in the XVII century and then everything ended happily. But cry over the components of the dish is not worth it - ruin the taste.
There are different pastes. Most often it is prepared from meat, liver or mushrooms. Less well-known fish and vegetables. The essence of the preparation is that the main ingredient is ground, then wiped and various spices, oil and flavoring substances are added. You can add a drop of cream to the liver paste, it will become softer.
If you do not like spicy seasonings, but want to make the pate spicy - add vegetable juice. For some recipes, you can add cognac or sweet wine.
You can cook a paste of different consistencies. Soft ones are very good for making sandwiches with bread or crackers. More solid - rolls perfectly decorate the festive table, they must be cut into pieces. There are also chopped pastes that can be spread on a sandwich, but it consists of small pieces. In whatever form the paste is, it is always very tasty.
So how to make liver pate?
Hepatic paste recipe for beginners:
Liver kilogram, which liver to choose, decide for yourself. You can even take different things - pork, beef and chicken. It should be washed and cut into medium pieces, which are fried in oil (vegetable), salt with frying.
Peel five carrots, cut and fry in oil, where the liver was prepared.
Onions - a pair of pieces. Peel, cut and fry with carrots.
Through a meat grinder, pass the liver and onion-carrots, butter 50g. As a result, you get a mass that you can spread. Salt and add pepper.
Put on a plate slide, garnish with greens and carrots. You can cool before serving.
Chicken liver pate recipe:
You will need: chicken liver about a kilogram, a large head of onions, large carrots, vegetable and butter, salt, black pepper.
Fry the liver in vegetable oil. Add the carrots cut into strips directly into the liver and put out. Then onion and simmer a little more until tender. Salt and add pepper, cool. Skip through the meat grinder. Grate the butter and add to the paste, slightly whipping with a fork. We put it in the right container and put it in the refrigerator.
Liver pate recipe You can choose any and improve it according to taste. Sometimes eggs are added to the paste, some are advised to grind the butter with lemon juice and add to the dish. Whoever likes - add nutmeg.
You can give the paste any shape as desired or wrap it in a roll. To do this, put a paste about a centimeter thick on the foil. In the center, place slices of oil, sprinkle with herbs and wrap. Pinch the ends and send to the freezer for a couple of hours.
These are simple recipes!