Chicken, beef, pork and duck liver pate recipes

This dish is closely related to world culinary. Its ancestor is Ancient Rome, where pate of duck liver was served at feasts to noble nobles. Then, for several centuries, food was forgotten. And after it was reborn in medieval France, and survived the heyday of its popularity. It was also prepared at the courts, and used as a “final chord” for feasts. At the same time, the decoration of the dish was admirable. It was served in the form of a skillfully decorated cake wrapped in thin pastry. By the way, the word "pastata" in translation from the Latin language means "a dish wrapped in dough." However, due to the secondary nature of the test in this dish, it soon ceased to be associated and served with pastes at all.

Secrets of the right liver paste

How to make pate at home with your own hands. Here are a few basic details of the perfect dish.

• Chicken liver pate is the easiest to cook, as the main ingredient does not require prior preparation. If you use beef or pork, you need to lower it for a moment in hot water to easily get rid of the films. And be sure to soak it in milk to make the taste more delicate. The soaking time is individual and depends on the size of the pieces of the liver: the larger they are, the longer they are soaked.
• Use only fresh ingredients. Homemade beef liver pate and any other, prepared from frozen ingredients, will not have a balanced taste. During the heat treatment, he will get notes of sweetness and unpleasant “impregnations” of bitterness.
• The main ingredient should have a uniform rich red color. and smooth, resilient surface.
• Add cream to the dish will make more juicy.
• For a uniform consistency, without lumps, the mass should be passed through a meat grinder 2-3 times.
• Cook the liver pate in a slow cooker or in a pan - it does not affect the taste of the dish.

Recipes from poultry liver with photo

To make goose liver paste at home, it will take a minimum of time. And the result will be ten times more worthy than the store "dishes" from cans. The same can be said about the chicken recipe.

From chicken liver

To make chicken liver pate you will need:

• chicken liver - 800 g;
• carrots - 4 pcs. medium size;
• onion - 4 heads;
• butter - 100 g;
• dried basil, black pepper and salt.

Cooking step by step

1. Peel and grind onions with carrots.
2. Melt 50 g butter in a pan and sauté the vegetables until cooked.
3. Separately, fry the liver in the second half of the oil. Add to it at the end of frying salt and pepper, basil.
4. Combine the ingredients, grind in a blender or in a meat grinder.
5. Put the homemade chicken liver pate in the refrigerator.

Goose liver

For preparing goose liver paste you will need:

• duck liver - 500 g;
• butter - 100 g;
• carrots - 2 pcs.;
• onion - 3 heads;
• spices to taste.

Cooking

1. Soak the liver for 2 hours in milk.
2. Boil carrots, cool, peel.
3. Peel and chop the onion rings, fry until golden brown in butter.
4. Add the liver to the pan, fry to the desired state. If you use it for a dish in the "juice itself", then the taste will be tender. And if you fry the liver to the crust, the dish will get a brighter, piquant taste.
5. Cool, combine the liver, carrots, butter, add pepper and salt. Put in the refrigerator.

Animal liver recipes

To prepare a delicious liver pate at home, the recipe can be varied not only with cream, but also with greaves. Then the dish will have a more pronounced flavor.

From pork liver

To make pork liver paste you will need:

• pork liver - 250 g;
• meat flesh (ham, shoulder) - 700 g;
• bacon - 200 g;
• eggs - 3 pcs.;
• onion - 3 heads;
• rosemary - 2 branches;
• bay leaf - 1 pc.;
• brandy - 2 tbsp. spoons;
• black pepper - 1 teaspoon;
• pickled green pepper - 2 tbsp. spoons;
• thyme - ½ teaspoon;
• salt.

Cooking

1. Twist the meat, liver and 50 grams of bacon into minced meat.
2. Peel and finely chop the onion, add to the meat. There, put raw eggs, 2 types of pepper, thyme, brandy, salt and mix well.
3. Thinly cut the bacon, line them with the bottom of the mold. Top with minced meat, which is covered with rosemary, bay leaf, slices of bacon.
4. Bake in the oven for 75 minutes at 165 °.

From beef liver

To make beef liver paste you will need:

• liver - 500 g;
• bacon-fat - 100 g;
• butter - 100 g;
• carrots - 2 pcs.;
• onion - 1 head;
• milk - 1.5 tbsp. spoons;
• pepper and salt.

Cooking

1. Finely chop the onions and carrots, fry them in a pan with lard.
2. Cut the liver into slices, add to the vegetables. Fry until tender, pepper and salt.
3. Pass the cooled mass through a meat grinder at least twice. Pour in the milk, put the butter and mix well. Chill.

It is extremely simple to cook liver pate at home. And there are many recipes, because you can play with shades of taste not only using different types of liver, but also adding spices, mushrooms, herbs, olives, pistachios, paprika ... A very delicious paste made from lamb liver. In the course of culinary experiments, you can achieve your own ideal taste of the dish, which is not a shame to submit to the festive table, along with an airy cheesecake or stuffed squid.

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