Chicken, beef, pork, rabbit liver pate recipes

The liver is considered one of the most nutritious foods. Its nutritional value is high due to the content of the mass of useful substances involved in human blood formation processes. It is recommended to eat liver dishes regularly, at least 1 time per week. And given the fact that they are incredibly tasty, both adults and kids love them.

What to cook from the liver? Of course, pate!

The easiest way to make a liver delicious is to make a paste of it. Unlike exotic dishes like Julienne, Terin or Lula kebab, this dish has been familiar to us since childhood and is very popular in our country. Prepare a paste of turkey liver, chicken, beef, pork. More delicious is considered to be a paste of rabbit liver and the famous foie gras.

There are 2 cooking techniques.

• European. The liver is pre-fried or boiled, grinded in a meat grinder, flavor is added with spices, onions and carrots, sometimes eggs, cream, alcoholic drinks (cognac, champagne ...) After which the mass is laid out in a refractory form (or portioned molds) and baked.
• Russian. The liver is crushed, overcooked with parsley, carrots, onions. Finished products are ground in a meat grinder. A lot of salt and pepper, gradually add butter, cool and serve.

Each housewife stores their liver pate recipes and each dish is obtained with a special taste. Fortunately, it almost always succeeds, of course, if you know a few subtleties of its preparation.

The subtleties of preparing liver pate

• Choose a fresh liver. It should have a uniform “color”, without dark or greenish spots, give a slightly sweet smell. If you use a frozen liver, the dish may be bitter or, conversely, it will turn out to be sweet.
• Do not digest the liver. Otherwise, the dish will turn out dry. The frying readiness is determined by piercing. If it does not bleed, then you can shoot from the fire.
• When using beef and pork liver, pre-soak them in milk (about an hour). This will remove the bitter aftertaste.
• Use not a blender, but a meat grinder. So the consistency of the dish will turn out uniform, and the paste will not crumble.
• Grind mass at least 3 timesto achieve a smearing structure of the dish.

A few recipes for liver pate

Experienced housewives say that the most delicious is a dish of several types of liver. But we will try each product individually, and then we will decide what tastes better!

Chicken Liver Pate Recipe

You will need:

• fresh chicken liver - 600 g;
• white onion - 2 large heads;
• garlic - 1 clove;
• butter - 150 g;
• olive oil - 1 tbsp. l .;
• wine or rum - 100 ml;
• dried herbs: oregano and parsley - 0.5 tsp;
• mustard powder, ground allspice, black pepper - a pinch;
• salt.

Cooking

1. Chop the garlic and onion, fry over low heat in a deep frying pan in a mixture of olive and butter for 10 minutes. Add dry herbs and fry for another 5 minutes.
2. Wash the liver, dry, cut. Put in a pan to vegetables, close the lid and simmer for 3 minutes. Add the selected type of alcohol and spices, close the lid and simmer for another 3 minutes.
3. Stir, salt, remove from the stove, cool for at least an hour.
4. Grind to a homogeneous mass, put in a mold, refrigerate for a day.

Similarly, you can cook chicken pate with mushrooms. The difference in the recipe is that you need to fry the mushrooms and liver in different pans until cooked, and when they are combined, add softened butter to the mass. Many housewives experiment with alcohol when they cook liver pate, a chicken liver recipe with a Portuguese port, nutmeg or madeira will give a sweet taste. Gin gives the smell of juniper berries, and golden rum - spicy bitterness. The recipe for making turkey liver paste is also identical.

Beef Liver Pate Recipe

You will need:

• beef or veal liver - 300 g;
• fat cream - 200 ml;
• eggs - 2 pcs.;
• butter - 200 g;
• nutmeg, marjoram, sel and pepper.

Cooking

1. Clear the liver of the films, remove the ducts and cut into pieces about 1 cm thick.
2. Put the liver, cream, eggs in a bowl of the combine, add nutmeg, marjoram, salt and pepper. Grind into a homogeneous mass.
3. Pour the mass into a mold (or portioned molds) greased with butter. Place in a pan filled with hot water.
4. Put in the oven, preheated to 160 °, for 40 minutes.
5. Cool. Melt the butter and, when it becomes cool, pour the paste. You can store it in the refrigerator for up to 10 days.

Pork Liver Pate Recipe

You will need:

• pork liver - 1kg;
• onion - 2 heads;
• carrots - 2 pcs.;
• garlic - 3 cloves;
• butter - 200 g;
• salt and pepper.

Cooking

1. Clean the liver, cut, lay on a well-heated pan, fry until golden brown. Then reduce heat and simmer until cooked under the lid.
2. Separately, fry the onions and carrots, add the garlic.
3. Mix both masses, let cool and grind with a meat grinder.
4. Beat the mass with a blender, add the butter and whisk again.

The recipe for making a pork liver paste with an original flavor may include the addition of alcohol or spices (oregano, basil, thyme).

That's all the secrets of this simple dish. Now you know how to cook liver pate, and you can spoil your loved ones on holidays and weekdays!

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