Liver paste

Liver paste

Liver pate is made from the liver of various animals and birds: pork, chicken, duck - the famous foie gras. The liver is previously boiled or fried, then ground in a meat grinder, adding spices, and, if desired, eggs, onions, carrots, butter, cream, alcohol (from time to time the liver is soaked in alcohol in advance). Preheat the oven, place the pate in a refractory dish and bake. The finished pate can be cooled in the refrigerator, or served warm. The traditional version of Russian liver pate looks like this: the liver is cut into pieces, fried with carrots and onions and parsley, and then passed through a meat grinder several times or rubbed through a sieve (it is very important not to overcook the liver, otherwise the pate will not turn out juicy). Salt, pepper, season with nutmeg, beat with a spatula, evenly adding butter (approximately 200 g per 1 kg of liver), cool and serve.

Beef pate, prepared at home, is a very worthy dish, if only for this reason.

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How long have you been baking pies? We are not talking about frisky pies made from ready-made puff pastry, but about...

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Tender and sweet in taste, chestnuts blend amazingly with a wide variety of foods. About this.

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This pate can be stored in the refrigerator for up to 10 days, covering the molds with cling film. For .

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Chicken liver makes a very tasty pate. It goes great with butter toast.

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For making it you will need: a silicone (iron) muffin mold and a rectangular mold.

This pate is not for everyday life, but for holidays or a special occasion. It is an indicator of the level of preparation.

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The pate can be served hot or cooled with toast, and to impress everyone at home with your skills,...

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Recipes for liver pates from our chefs

Recipe for chicken liver pate with cream

Chicken liver pate with cream is a common dish to make, but...

Homemade goose liver pate

Goose liver pate, prepared at home, comes out very good.

Chicken liver roll

Chicken liver roll is a delicious snack for everyday life and holidays, as well as.

Turkey liver pate

Homemade turkey liver pate is delicious and tender. If you cook according to this.

Boiled chicken liver pate

Liver pate is a wonderful snack for breakfast, for a holiday, and for.

Chicken liver pate with carrots and onions

I cook chicken liver pate quite often, I constantly experiment and add.

Boiled pork liver pate

Boiled pork liver pate, prepared with the addition of cheese and gelatin -.

Chicken liver pate recipe

Liver pate prepared according to this recipe from chicken liver comes out...

Lamb liver pate in a slow cooker

Liver pate is a tasty and beloved snack by almost everyone. I suggest you cook it.

Eggs stuffed with liver

Stuffed eggs are a beautiful dish that can be prepared on...

Bunny liver pate recipe

I love pates very much, I often cook them for holidays and on weekdays. I suggest.

Offal pate

I suggest you try a good offal pate. I made pate from...

Liver roll with cheese and garlic

Now I would like to share a recipe for a delicious, savory liver roll with.

Recipe for regular chicken liver pate

I present to your attention the most common pate in terms of ingredients.

Liver roll recipe

Chicken liver roll is a beautiful cool appetizer. I would like to share.

Chicken liver pate

Chicken liver pate is a very suitable breakfast dish. Eat .

Chicken liver pate with mushrooms

They are great for breakfast and as a snack at a formal table.

Homemade bunny liver pate

Now I would like to share the usual recipe for making bunny liver pate.

Liver paste

Delicious homemade liver pate with a spectacular presentation will decorate any special occasion.

Chicken liver pate with walnuts

The liver contains a large amount of vitamins and minerals. Doctors advise.

Chicken liver pate with mushrooms

Chicken liver pate with mushrooms is a delicate dish with delicious mushrooms.

Liver cake in the oven

The liver is very useful, it contains many vitamins, amino acids and.

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Perfect liver pate

Development of making homemade liver pate in the oven: individuality and advantages.

Homemade liver pates, in accordance with manufacturing technology, can be divided into two groups. The first includes those in which the liver, along with additives, is first fried and stewed, and later crushed and brought to a paste-like mixture. This method is more commonly practiced and better known.

In the 2nd group - pates, in which the liver is first crushed, and then all other manipulations are carried out. Moreover, such pates are usually prepared in the oven. And this is very convenient, because you simply distribute the ingredients turned into a paste into molds, bake, and that’s it!

Homemade pates in the oven are the least caloric. The fact is that the pate, which is prepared by frying, after chopping requires the addition of a fairly large amount of butter so that it can be comfortably spread on bread. Pate from the oven does without this.

Another plus of liver pate from the oven is its most tender mixture and pink, not grayish color. Agree, this is much more appetizing!

Production time: 35-40 minutes. Output: 2 containers of 150 ml .

Ingredients

• liver (pork, beef or chicken) 250 g
• butter 70 gr
• milk 30 ml
• egg 1 piece
• cognac 1 tbsp. spoon
• garlic 1 clove
• spices: salt, pepper, nutmeg, herbs de Provence (to taste)
• bay leaf for decoration

Manufacturing

Wash the liver thoroughly. There is no need to remove the films - this is also the beauty of the recipe, because you save a lot of time and effort! Just cut the liver into small pieces.

Place the liver in a deep blender bowl or any other deep container. Add milk and also cognac.

Then beat in the egg.

Peel and chop the garlic clove and place it in a container with liver.

Now very carefully grind the ingredients with a blender. You will get a watery mass.

Melt the butter.

Add 30 grams of oil to the liver base.

Now pour the liver mass into baking molds, using a sieve. In this way, you can easily get rid of pieces, films and possible lumps that were not finished with the blender - the pate will turn out homogeneous.

Place the molds with the pate in a large container and fill it with boiling water so that it reaches the level of the middle of the molds.

Place the pate in the oven and bake for 25 minutes at 160 degrees. If you are making chicken liver pate, you can reduce the cooking time to 20 minutes. The pate will set and puff up slightly, but will remain soft if you lightly press it with your finger.

Let the pate cool to room temperature so that the swollen part slowly subsides, then fill it with the remaining butter - it will protect the pate from airing.

Decorate the pate with a bay leaf and refrigerate until completely cool.
Serve the pate with toasted white bread or thin slices of rye. Store in the refrigerator for 3-4 days.

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Liver pate - the best recipes

Wednesday, June 22, 2016 11:15 + to quote book

Liver paste

Everyone imagines the morning of resurrection in their own way, for me it is the smell of freshly baked bread with fragrant veal pate.

It is very easy to prepare liver pate at home, and there are a huge number of pate recipes. And I want to share mine.

A guaranteed tasty dish made from chicken liver is liver pate. Affectionate, satisfying and very tasty. It is easy to prepare, so liver pate is suitable for the daily menu. And if the pate is served in an original way, then it will take up decent space on the formal table!

Whether you serve beef liver pate as an appetizer in the form of a roll or use it for sandwiches, either way it is very tasty!

A healthy dish for the whole family is beef liver pate. And you can stuff eggs and create a sandwich for breakfast. We recommend.

Homemade pate is homemade pate. Here I am already sure of what this pate is made of, which cannot be said about a store-bought one. So, we highly recommend homemade pate. How to make homemade pate is described in this recipe.

Hearty, savory pate. And it’s not very burdensome to make.

A very tasty liver pate with the addition of milk! Although I’m not a fan of pates, I’ll definitely make this one again!

This is my favorite liver pate recipe. The pate can be made from pork or beef liver - it turns out equally delicious! I had pork.

There’s a lot of paste made from pork head and giblets; you won’t be able to eat it quickly, so we roll it up and enjoy it all winter. I made 8 half-liter jars of homemade pork pate.

Pork liver pate baked in the oven. Liver pate with champignons is being prepared.

For the New Year holidays I want to prepare something tasty and dressed up. Such a festive dish could be liver pate, decorated in the shape of New Year trees. The dish is easy to create, it doesn’t require any special expenses, and the result will certainly amuse liver lovers.

A light, tasty omelette roll with liver entrails is perfect for breakfast; you can prepare it in the evening. The insides can be changed and you will always have a new tasty dish.

Pork and liver casserole. Baked liver-meat pate is easy to prepare and you get a lot of it.

This regular interior is suitable for pies, pies and pancakes. It’s also a good pate.

To make this pate, you need to bake chopped chicken liver in the oven with spices, garlic, butter, wine and brandy.

Turkey liver pate with pumpkin and walnuts. Very tasty and special. Pate can also be made from chicken liver.

Savory turkey liver pate. We bake the pate a little - and the lard also comes out quite tasty and soft. You can cook this way with other livers.

According to this recipe, the pate is made from boiled chicken liver with the addition of fried onions. Chicken liver pate is a snack for all times!

The liver pate comes out very juicy, tender and tasty, like a soufflé.

I love beef liver pate. Both delicious and healthy. And you can spread it on bread and stuff eggs.

You can quickly create chicken liver pate. A luxurious and necessary snack for your table. We recommend.

Among the huge number of recipes, I would like to offer my own. I haven’t done this for a long time, but not long ago I saw a photo of a pate rolled up into a roll and couldn’t resist. =)) This pate is quite simple to make and its spiciness is quite easy to adjust even for inexperienced housewives. The main thing is to understand one thing: if a problem occurs and the pate seems a little dry, then add a little cream or milk. and Bon Appetit.

This homemade pate is very tender and tasty, and its preparation does not take much time.