There are people who prefer to eat only meat in pure form. They ignore all by-products, completely excluding them from their diet. This is wrong, because they have many components needed by the body. The liver is one such product. With the right preparation of it will get a lot of delicious dishes. How to cook a liver pate, now you will find out.
Pate from liver
This snack is so good that it is prepared simply, the components are the most simple, which can always be purchased without problems. Even this dish can replace the shop sausage when cooking sandwiches. After reading the recipe, you will know how to cook the pâté.
Ingredients:
- liver - 1 kg;
- bulb of large size - 1 pc .;
- carrots - 300 g;
- natural butter - 160 g;
- salt.
Preparation
- Pechenka and vegetables cut into large pieces, spread on a pan, pour in water and stew for about an hour under the lid.
- Prepared elements are ground with a meat grinder.
- In the saucepan, melt the butter, spread the resulting mass, salt it to taste and stew for 5 minutes, put it into shape and clean it in the cold, so that the mass froze.
Beef liver pâté
Beef byproduct - an excellent source of iron, vitamins, and it is not high in calories. Pate from beef liver, the recipe of which is presented below, is often used in dietary nutrition of both adults and children.
Ingredients:
- liver of beef - 1 kg;
- carrots - 400 g;
- onion-turnip - 300 g;
- lard - 300 g;
- Creamy natural butter - 100 g.
Preparation
- Fat is cut with plates up to 1 cm thick and placed on the bottom of the cauliflower. Next, place a layer of onion, chopped rings. On top put the by-product, diced, carrot plates.
- Close the lid with a lid and simmer for about 4 hours.
- Then the resulting liver mixture is cooled, chopped, peppered, salted, put a soft butter and mix thoroughly.
Pate from pork liver
Pate from pig liver at home - delicious, healthy and healthy food. Pork offal contains iron, iodine, copper, calcium, phosphorus, and vitamins A, PP, C, many vitamins of group B. Since antiquity it was believed that eating it will make a person healthy, and many diseases will be bypassed.
Ingredients:
- liver - 1 kg;
- milk cow;
- bulb - 1 piece;
- carrots - 150 g;
- cognac - 60 ml;
- oil - 100 g;
- spice.
Preparation
- To the liver is not bitter, it is poured with cow's milk and left for 3 hours.
- Vegetables shred and a little passer, then the same slices are sent to the by-product.
- Stew under the lid for a quarter of an hour, pour seasonings, salt, cool and pass through a meat grinder, using a grate with small holes.
- Pour into the mixture of alcohol, put a soft oil and grate the liver pate well.
Chicken liver pate - recipe
The liver of a chicken in any form is delicious, tender, dietary food. It produces excellent casseroles, pancakes, rolls. It is believed that this product has a good effect on the digestive and cardiovascular system. Chicken pate, the recipe of which is presented below, is very delicate.
Ingredients:
- carrots - 200 g;
- chicken liver - 500 g;
- onion - 150 g;
- vegetable oil - 40 ml;
- salt;
- ground black pepper.
Preparation
- Onion is cleaned and shredded with semirings.
- Peeled carrots cut into circles.
- Pass the vegetables for 10 minutes, spread the liver, pour in water, lay the laurel leaf, add salt and give a boil.
- Under the lid extinguish a quarter of an hour, cool, add a soft butter and scribe to leave a homogeneous mass.
Pate of goose liver
Goose liver is not inferior in usefulness to the offal of other birds and animals. It is a valuable product rich in vitamins and microelements. It is rarely found on sale than any other. However, if it still caught you, be sure to cook the paste from goose liver at home.
Ingredients:
- goose liver - 800 g;
- lard bacon - 400 g;
- carrots - 1 piece;
- cow milk - 120 ml.
Preparation
- Salo is cut into pieces and fried.
- Shink the peeled onion, chop the carrots, put them to the fat, mix and fry over low heat.
- The liver is peeled, washed, spread to the rest of the ingredients and all together fry 10 minutes.
- The resulting mixture is cooled, 2-3 times crushed through a meat grinder with small holes, returned to the pan, poured milk, salt, pepper to taste and stew to the desired density of liver paste.
Paste from duck liver at home
Homemade pate can be made from the liver of any animal or poultry. Using duck's byproduct, you can get a special dish with a unique taste. For piquancy, cognac is added to it, and the ground nutmeg is perfect from the seasonings.
Ingredients:
- duck liver - 500 g;
- cream 33% fat content - 60 ml;
- onions - 200 g;
- natural butter - 100 g;
- cognac - 30 ml;
- spice.
Preparation
- Purified bulb shred with straw.
- In the frying pan lay the onion and pass it to the state of transparency.
- Add duck liver and fry over medium heat, salt, pour spices, pour brandy, cream, bring to a boil and turn off the stove.
- The chilled mass is whipped in a blender. Add a soft oil and beat the liver pate again until smooth.
Turkey turkey pâté
Meat of turkey is generally considered a valuable dietary product. This applies to her offal in full. Pate from a liver turkey is a dish that will be appreciated by adults and children. His tender taste will not leave anyone indifferent.
Ingredients:
- fresh turkey liver - 500 g;
- carrot - 300 g;
- onions - 200 g;
- cream butter - 250 g;
- spice.
Preparation
- Peeled onion finely shred, carrots cut into small pieces.
- The by-product is divided into slices. Fill with cold water and place on a plate. Prepare half an hour on medium heat.
- Luchok passer, mix with the rest of the ingredients, merge with a submerged blender, combine with a softened oil and mix thoroughly.
- The home-made liver pate is placed in the cold so that it stiffens.