Pate can be prepared on the basis of almost any liver. The main thing is to choose a product to taste and correctly prepare it. Working with the pork liver, do not forget to clean it from the films and bile ducts, then rinse well with blood and cut into pieces of equal thickness. The last step is important not less than described earlier, because it is with uniform cutting that the liver can be fried most evenly.
Homemade pate from pork liver with oil
Ingredients:
- pork liver - 455 g;
- apple cider vinegar - 15 ml;
- Balsamic vinegar - 30 ml;
- leek - 115 g;
- butter - 55 g;
- sprigs of rosemary - 3 pcs.
Preparation
Before you cook the pate from the pork liver, pour the product diluted in water with apple cider vinegar so that it is covered. This step will help get rid of unnecessary bitterness. Soak the liver in such a solution can be up to a day, after which the pieces are dried and fried together with rings of leeks and rosemary. Do not forget about salt. After 15 minutes, when the liver is completely browned from the outside, but retains a slight pinkish tinge inside, leave it to reach full readiness already outside the plate. Then transfer the product to a blender along with slices of cold butter and whisk until completely homogeneous. Before taking a sample, cool the snack.
Recipe for pate from pork liver with lard
For this recipe is better to choose a slightly smoked bacon, instead of the usual slightly salted fat, so the pate will turn out more aromatic.
Ingredients:
- smoked bacon - 35 g;
- onion - 170 g;
- twigs of thyme - 2 pcs .;
- sour apple - 65 g;
- pork liver - 540 g;
- vermouth - 45 ml;
- cream - 65 ml.
Preparation
Slice the brisket with small pieces and brown it on the hot frying pan. On the drowned fat, save the onion half rings, then put pieces of pork liver and let them grasp the blush. Add a slice of apples and pour in vermouth. When the alcohol is almost completely evaporated, check the readiness of the liver, and if it is ready, transfer the product to a blender and whip with fat cream.
If you want to make a pate from a pig liver in a multivarque, then leave pieces of the liver to languish in the vermouth in the "Quenching" mode for an hour.
Recipe for homemade pate from pork liver
We are used to the fact that pate can be prepared only from the liver, but the classic formula allows the addition of meat with fat, as well as a variety of giblets, such as kidneys. We decided to limit ourselves to a piece of pork and a pork liver.
Ingredients:
- pork - 890 g;
- bacon - 430 g;
- Pork liver - 430 g;
- eggs - 2 pieces;
- onion - 115 g;
- cognac - 115 ml;
- cream - 125 ml;
- garlic - 5 teeth;
- pistachios - 170 g;
- a pinch of ground muscat and cloves;
- twigs of thyme - 2 pcs .;
- laurel leaves - 2 pcs.
Preparation
Bacon cut into thin plates and lay out in the selected rectangular shape. Pass the pork with the prepared liver through the meat grinder. Grind the onion and add it to mince with spices and herbs. Whisk the cream with eggs and cognac. Pry the garlic and add it to the mince along with the pistachios and the egg-cream mixture. Distribute the resulting mass in a bacon-covered form, close it tightly with foil and put it in a water-filled baking sheet. Place the baking tray in a preheated oven for 150 hours for 2 hours. After a while, cook the liver pate from the liver of the pig already without a bath at the same temperature for an hour.