Liver pate recipe at home. Chicken liver pate

Liver and various dishes made from this product are extremely important for human health. Many are prepared from it delicious treats, but the most popular of them is, of course, pate. It can be prepared from absolutely any type of this offal. By following the recipe you can get original snack To festive table or an everyday snack.

This product is not only very dietary, but also extremely healthy. The liver contains many important vitamins that take care of the coordinated functioning of all body systems, namely:

• Vitamin D prevents diabetes, various heart and bone diseases;
• Vitamin A takes care of vision and qualitatively improves skin condition;
• calcium - perfectly strengthens bones;
• vitamin K regulates the health of the vascular system;
• B vitamins perfectly normalize the functioning of the gastrointestinal tract and take care of the functioning of the nervous and cardiac systems.

Also, the liver is extremely important for children’s health and can be introduced into complementary foods from 6 months.

How to choose the right liver:

beef

Before purchasing, it is worth considering the criteria for choosing fresh liver in order to ensure that you purchase a high-quality and healthy product.

Thus, when choosing a product you need to pay attention to:

• the liver has the color of ripe cherries;
• too dark color of the liver may indicate a disease of the organ;
• the weight of the product of this variety should reach 5 kilograms;
• bile ducts look like holes;
• the presence of a white film that separates easily;
• a gray coating indicates that the liver is not fresh.

pork

When choosing this type of liver, you should focus on the following signs:

• the weight of a healthy liver should vary around 2 kilograms;
• an extremely small liver may indicate organ disease;
• the product should be moist and shiny;
• healthy offal has a red-brown color;
• light liver may be stale;
• When cut, the blood should be scarlet in color.

chicken

Poultry liver, in particular chicken, should be selected according to the following criteria:

• brown color with a predominant burgundy tint;
• the yellowish color of the product indicates a disease in the bird;
• no green spots.

How to prepare the liver for cooking:

beef

Before cooking, the liver should be prepared to remove not only the films, but also the bitterness.

In particular, beef liver needs:

• Rinse;
• clean from ducts and white film;
• beat a little for softness;
• soak in milk or whey for 4-5 hours - this will remove excess bitterness;
• When soaking, milk can be replaced with lemon juice with water;
• marinating in sour cream will help get rid of bitterness.

pork

The liver of this variety is extremely similar to beef - both in structure and in the presence of a distinct bitterness.

To process it before cooking you should:

• clean from film, veins and ducts;
• soak in milk, whey, salt or lemon solution;
• beat with a hammer through film or foil;
• rub with garlic and salt to soften.

chicken

But poultry liver does not require special preparation for cooking.

It's only worth:

1. flush the liver;
2. eliminate yellow and greenish spots if present;
3. rub with salt and leave for a couple of hours.

12 recipes for liver pate from beef liver, step-by-step recipes with photos

There are many original recipes successful and tasty pates from this type of liver. You can find the most delicious and simple ones in this TOP-12 selection.

Hearty pate
For such a creamy pate, it is worth preparing half a kilogram of liver, as well as:

• 75 milliliters of cream;
• 170 grams of pork belly;
• two eggs;
• one carrot;
• various seasonings;
• one onion.

Preparation:

1. Sauté the prepared liver in butter along with chopped onions and grated carrots.
2. Blend all ingredients for the pate in a blender.
3. Place the pate mixture in a mold, ideally a silicone one.
4. Bake at 220 degrees for at least 45 minutes.
5. Allow the snack to cool completely.

Delicate Italian pate
To create such delicious snack You will need liver - only half a kilogram, as well as additional components:

• Cream - 160 ml.
• Fresh basil
• Spices
• Garlic - 2 cloves
• Sun-dried tomatoes - jar
• Onion - 1 pc.

Preparation:

First, you should chop the onion into small cubes. Chop the soaked and prepared liver into pieces. Fry the ingredients and pour in the cream. Simmer for about 10 minutes, and then mix the cooled liver and onions with other ingredients. Cool the dish and it’s ready to serve!

Pate with champignons
The preparation of such a pate should begin with preparing the ingredients.

It is worth preparing 420 grams of liver, as well as:

• 200 grams of champignons;
• one beef tongue;
• a bunch of parsley;
• carrot;
• butter;
• spices;
• onion;
• 50 milliliters of cream.

Creating a dish should start with boiling the tongue. This process can take from 40 minutes to an hour. Then, from the finished and cooled tongue, remove the skin and peel it. In the meantime, you need to sauté the chopped onion, pieces of liver and grated carrot. Pour cream over the dish and simmer for 15 minutes. Beat all the prepared ingredients until smooth and place in the mold. Bake for no more than 20 minutes.

Pate "Road"
This “field” pate is not only very filling, but also delicious.

To prepare it you need to prepare:

• breadcrumbs;
• kilogram of liver;
• six eggs;
• 200 grams of lard;
• Bay leaf;
• half a kilogram of flour;
• bulb;
• margarine;
• white loaf;
• 500 grams of chicken;
• salt;
• butter – 100 g;
• black pepper.

Preparation:

1. Finely chop the onion and fry along with the chicken in butter and lard.
2. Fry the prepared liver and grind through a meat grinder along with the loaf of bread and chicken soaked in milk. Mix this mass with two eggs and spices.
3. Combine the remaining eggs with flour and knead into a tight ball. Roll out two layers.
4. Place the sheet of dough into a mold well greased with margarine. Pour the pate on top and lay out the second layer of dough. Pinch the edges.
5. Bake the appetizer for 40 minutes.

Simple liver paste
To prepare such a snack you will need a minimum of ingredients. Just half a kilogram of liver, an onion, carrots and two types of oil - vegetable (2 tbsp) and butter - 50 grams.

Preparation:

1. Fry the prepared liver in vegetable oil.
2. Separately sauté carrots and onions.
3. Whisk all ingredients and season to taste.

Diet pate
The light version of pate is easy and very simple to prepare.

In addition to a kilogram of liver, you will need:

• 3 onions;
• nutmeg;
• a bunch of dill;
• 10 milliliters of olive oil;
• 10 grams of butter;
• one carrot.

First, fry the vegetables and liver in oil. Then, season the ingredients with spices and oil and beat. Serve the finished pate with fresh dill.

French pate
A savory pate from the homeland of croissants consists of:

• Butter 300 g
• Nutmeg
• Liver – 1.5 kg
• Vegetable oil- 100 ml.
• Marjoram
• Onion - 200 g
• Cognac - 200 ml.
• Carrots – 200 g
• Pepper
• Cream - 200 ml.
• Garlic – 100 g
• Salt

Preparation:

1. Chop the liver and fry.
2. Separately sauté carrots and onions. Pour cognac into the vegetables, and after five minutes - cream. Season the roast.
3. Combine the liver with vegetables and cook until the main component is soft.
4. Beat the mixture with garlic cloves and butter.
5. Bake the pate for half an hour at 175 degrees. Serve chilled.

Pate with herbs
Light and tasty dish consists of the following components:

• 400 grams of liver;
• 80 grams of chicken fat;
• 10 grams of onion;
• salt;
• 1/2 cup broth;
• 2 boiled eggs;
• 40 grams of greens;
• 80 grams of carrots.

Preparation of the pate begins with frying the liver and vegetables on chicken fat. Then, the prepared ingredients should be whisked together with broth and herbs. Add chopped eggs and serve.

Traditional pate
Prepare such a classic and delicious pate From the manual “About Tasty and Healthy Food,” a step-by-step training video will help:

Polish pate
To create this snack you will need:

• black pepper;
• three onions;
• two bay leaves;
• half a kilogram of pork belly;
• 70 grams of liver;
• five peas of allspice;
• salt;
• 350 grams of carrots.

Preparation:

Boil all ingredients together with spices until tender. Cool, grind through a meat grinder and combine with chopped fried onions. Serve the dish chilled.

Gehakte leber
A delicate pate originally from Germany can be easily prepared from the following ingredients:

• Eggs - 2 pcs.
• Spices
• Beef liver – 250 g
• Bun - 1 piece
• Green onion – 30 g
• Goose fat - 2.5 tbsp. l.
• Bulb

Preparation:

This pate recipe is no different from others in the method of preparation. It is worth frying all the ingredients in goose fat, and soaking the bun in milk. Puree the prepared ingredients in a blender and season to taste.

Pate in a slow cooker

The following video will help you prepare such a snack in a slow cooker:

12 recipes for liver pate from pork liver, step-by-step recipes with photos

Tasty and aromatic TOP 12 pates for a delicious feast!

Classic version

To prepare this pate you need to prepare:

• carrot;
• 1 egg;
• 400 grams of liver;
• seasonings;
• 150 grams of pork;
• flour - 1 tbsp;
• two onions;
• 170 grams of bacon;
• 100 milliliters of cream.

Preparation:

Boil the ingredients until fully cooked, and then grind through a meat grinder. Fry the onion along with the bacon. Grind the ingredients and combine with cream, egg, seasonings, onion and flour. Then, place the dish in the pan and bake for about an hour.

Simple recipe

Very easy recipe pate consists of the following components:

• 540 grams of liver;
• 170 milliliters of cream;
• carrot;
• 3 cloves of garlic;
• spices;
• bulb.

Preparing the pate begins with chopping all the ingredients. Then, you should sauté them in a saucepan for about seven minutes. Then, pour in the cream and simmer the dish until cooked. Next, the dish should be chopped and cooled.

Pate with heart
An unusual and satisfying pate with heart contains:

• two eggs;
• 420 grams of liver;
• seasonings;
• carrot;
• pork heart;
• bulb.

Preparation:
First, you should boil the offal and chop the vegetables. Combine the ingredients and grind in a meat grinder. Bring to taste and transfer to a mold. Bake the pate for 25 minutes.

Pate for the winter
A tasty and appetizing pate for the winter can be easily prepared with the instructional video:

Pate with porcini mushrooms

This delicate delicacy is easy to prepare if you stock up on the following ingredients:

• Liver - 300 g
• Egg - 1 pc.
• Porcini mushrooms – 100 g
• Milk - 30 ml.
• Garlic - 1 clove
• Spices
• Bulb

Preparation:

1. First, you should boil the liver. Sauté onions and mushrooms in oil.
2. Combine the ingredients and blend in a blender.
3. Boil the finished pate in a saucepan for about 15 minutes and season to taste.

Pathé de campagne
This delicious French delicacy consists of the following ingredients:

• Salt
• Bacon – 250 g
• White wine - 50 ml.
• Pork belly – 250 g
• Fresh thyme - 5 branches
• Pork neck – 250 g
• Pepper
• Pork liver – 300 g
• Pistachios – 20 g
• Juniper berries - 4 pcs.
• Cognac - 50 ml.
• Egg - 2 pcs.

Preparation:

1. Mix all meat components and offal in a blender. Combine with other components.
2. Transfer the mixture into a baking dish. Bake for an hour at 180 degrees and cool.

Pate in an autoclave
Step by step and detailed recipe pate in an autoclave can be viewed in the following video:

Fragrant French pate

To prepare this snack you will need:

• Lemon juice
• Pork liver - 200 g
• Parsley root
• Salt
• Butter – 150 g
• Pepper
• Cognac 1 tsp.
• Nutmeg
• Bulb
• Sugar
• Lard – 50 g

The preparation of the dish is no different from others - you just need to boil the ingredients and blend with a blender. Then combine with spices and oil.

Rustic Easter pate

For such a hearty and interesting delicacy you will need:

• Onion - 2 pcs.
• Pork – 500 g
• Salt
• Liver - 300 g
• Vodka - 2 tbsp. l.
• Rendered lard - 2 tbsp. l.
• Garlic - 1 pc.
• Spices

Preparation of pate begins with chopping the ingredients in a meat grinder. Next, you should combine minced liver and meat with onions and garlic fried in lard. Season, add vodka and bake for about an hour at 220 degrees.

Pate in the form of a roll for the holidays

You can easily prepare and decorate such a dish using step-by-step video instructions:

Light baked pate

This dish is extremely easy to prepare in minimal time. It is worth preparing:

• Onion - 250 g
• Liver - 480 g
• Broth – 150 g
• Lard - 100 g
• Carrots – 250 g

Then, you just need to chop all the ingredients and put them in a baking dish. In one hour aromatic dish ready!

Pate in a slow cooker

Delicious, easy and simple to prepare pate in a slow cooker from pork liver This video review will help:

6 recipes for chicken liver pate step by step recipes with photos

Light and very delicious recipes— top 6 poultry liver pates!

Classic recipe

This version of the dish can easily become the basis for subsequent experiments.

For this pate you need:

• One carrot;
• Butter
• Spices
• 500 grams of liver;
• Bulb;

It is worth frying the liver and vegetables. Then grind until smooth. Cook in a water bath for 20 minutes and then cool.

German pate

For a hearty pate originally from Germany you will need:

• Pork – 500 g
• Spices
• Chicken liver – 500 g
• Oregano - 1 tbsp. l.
• Onion - 1 pc.

Preparation:

1. All components should be crushed and mixed thoroughly.
2. Boil the mixture in water for an hour, cool thoroughly and serve.

Pate with brandy

Exquisite European dish consists of the following components:

• Garlic - 1 clove
• Cumin - 2 stalks
• Chicken liver – 500 g
• Brandy - 1 tbsp.
• Butter - 125 g

Preparation:

Grind all ingredients in a blender. Bake for 50 minutes.

Pate with Armagnac

Exquisite holiday dish comprises:

• dried cranberries
• 450 g liver
• Armagnac
• 50 milliliters cream
• black pepper
• 200 grams butter
• salt

Preparation:

1. Fry the liver in butter along with cream and spices.
2. Beat, add the remaining butter and Armagnac.
3. Cool and serve with dried cranberries.

Delicate pate

For a creamy and light treat you need:

• Onion - 3 pcs.
• Black pepper
• Liver – 1 kg
• Salt
• Cream - 400 ml.
• Nutmeg
• Vegetable oil - 3 tbsp.
• Butter - 100 g

Preparation:

1. Fry the liver in oil. Combine with cream and boil with spices.
2. Beat together with butter and onion.
3. Place in pan and bake for about 20 minutes.

Chicken parfait

Delicate pate parfait can be prepared very easily and simply by following the video instructions:

5 recipes for liver pate from assorted livers beef pork chicken. Step-by-step recipes with photos

Delicious assorted pates are not only rich in taste, but also extremely satisfying. Top 5 recipes will help you prepare this dish quickly and very tasty.

Classic assorted

A tasty and satisfying pate consists of:

• Pork liver – 400 g
• Carrots - 4 pcs.
• Dried basil
• Onion - 4 pcs.
• Salt
• Butter - 100 g
• Beef liver – 350 g
• Black pepper
• Chicken liver - 800 g

First, you should boil the offal. Sauté the onion in butter. Combine the ingredients and then chop. Bring to taste and cool.

Tender baked pate

Ingredients for a delicious assorted pate include:

• Pork liver – 250 g
• Rosemary - 2 sprigs
• Bacon - 200 g;
• Chicken liver – 300 g
• Salt
• Eggs - 3 pcs.
• Beef liver – 300 g
• Brandy - 2 tbsp. l.
• Onion - 3 pcs.
• Thyme
• Black pepper

Preparation:

Mix all ingredients in a blender. Bring to taste and place in a baking dish. Set the temperature to 200 degrees. Cook the pate for about an hour.

Tender pate with oyster mushrooms

For this snack you will need:

• Onion - 1 pc.
• Cognac – 50 g
• Chicken liver – 400 g
• Butter - 100 g
• Pork liver – 300 g
• Fresh thyme - 2 stalks
• Cream - 150 ml.
• Oyster mushrooms – 300 g
• Beef liver – 200 g

Preparation:

1. Fry oyster mushrooms in butter along with onion and thyme. Boil the liver.
2. Beat the ingredients with cream and cognac. Serve chilled.

Pate with figs

For an unusual pate you need to stock up on:

• Chicken liver - 100 g
• Cognac - 100 ml.
• Onion - 3 pcs.
• Dried fruits – 150 g
• Beef liver – 100 g
• Carrots – 300 g
• Salt
• Rosemary - 1 tbsp.
• Pork liver - 100 g
• Pepper
• Cream - 200 ml.

Preparation:

1. First, you should boil all types of liver. Sauté onions in cream along with dried fruits.
2. Combine ingredients and season. Mix into pate and serve cold.

Assorted pate with apple

Delicious gourmet salad comprises:

• Pork liver - 200 g
• Black pepper
• Chicken liver – 500 g
• Apple - 1 pc.
• White onion - 2 pcs.
• Beef liver – 150 g
• Butter - 50 g
• Salt
• Cream - 200 ml.
• Carrots - 2 pcs.

Preparation:

Mix all ingredients into a homogeneous mass in a blender. Season and place in the ramekin. Bake the pate for about an hour.

Liver pate in a slow cooker

Cooking pate from any type of liver in a slow cooker will become easy and simple with an accessible video recipe:

Liver pate in the oven

Unusual and delicious recipe baked pate with pear to your table!

Ingredients:

• 400 grams of beef liver;
• salt;
• two pears;
• bulb;
• 50 milliliters of water;
• carrot;
• 50 grams of butter;
• black pepper;
• 50 milliliters of vegetable oil.

Preparation:

1. Chop the liver and onion, and then fry.
2. Boil the carrots and then sauté in butter.
3. Grind all ingredients except pear in a blender.
4. Place the appetizer in the pan and place pear slices on top.
5. Bake the dish at 220 degrees - no more than 20 minutes.

Classic liver pate

Liver pate competition winner

This pate has accomplished real breakthrough in cooking! Beautiful, appetizing, elegant... Make sure of the simplicity and uniqueness of this dish along with the step-by-step recipe:

Chef secrets: how to make delicious liver pate

Basic principles and some little tricks will help you easily prepare a delicious pate from any type of liver. This video will tell you in detail about all the intricacies of preparing pate:

A fragrant and very delicious appetizer - pate... Now absolutely everyone can prepare it, because there are a lot of recipes and they are all original and quite simple. Just a little effort and time and an original homemade appetizer in the form of pate will decorate your canapés or toasts.

Sandwiches are a great snack; you can take them to a picnic, to work, or to school. It’s up to you to decide what filling to make a sandwich with; it could be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread comes from chicken liver. Even a novice cook can prepare the spread. After all, first we just need to fry the liver with vegetables, then grind it in a blender. Our pate consists of simple ingredients, which are available to everyone. It tastes very tender and nutritious. For variety, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, herbs. The pate is mainly spread on bread, cookies, and crispbreads. It can be served as an appetizer with vegetables, or on a festive table. Store the finished pate in the refrigerator in a tightly closed jar.

Ingredients

• Chicken liver – 400 g.
• Carrot – 1 pc.
• Onion – 1 pc.
• Butter – 20 g.
• Salt – 0.5 tsp
• Black pepper - a pinch

How to dodelicious homemade liver pate?

For cooking we will need the following products: liver, carrots, butter, onions, seasonings.

Peel the carrots and grate them on a large grater. Finely chop the peeled onion. Place the vegetables in a hot frying pan and fry just a little, about 5 minutes.

While the vegetables are stewing, let's start cooking the liver. Let's wash it under running water. Place on a cutting board and peel off the white film. This is very easy to do: the film is located in the center between the two parts of the liver, cut it and peel it.

Add liver to vegetables. Season with salt, ground black pepper, and paprika. Fry over medium heat, stir occasionally, add vegetable oil if necessary.

Cover with a lid and simmer until the liver is cooked. It is very easy to check the readiness of offal. Cut a piece, if there is no blood, then it is ready.

Remove the pan from the heat and let it cool slightly. Add butter and beat with a blender into a homogeneous mass. Choose the consistency yourself, more homogeneous or with pieces.

Transfer the pate into a jar and close the lid tightly so that the top does not dry out. Store for no more than three days in the refrigerator. Bon appetit!

1. The color of fresh liver should be bright red, the texture should be elastic, without an unpleasant odor.

2. Liver plow from chicken liver This is the easiest recipe to make. It does not need to be prepared, unlike pork or beef, which must be pre-soaked.

3. You can add to the snack: vegetables, spices, cream, butter, sour cream, alcohol. All these components give the spread an original taste.

4. You can grind the pate using a blender or meat grinder. Whether you want to make it smooth or chunky is up to you.

So, preparing homemade liver pate according to my recipe is very simple, you can see for yourself. I hope you will like it.

WITH calf liver I remove the top film and cut out the veins. Then I wash the liver and soak it in cool water for about 30 minutes. If I cook from beef liver, then I soak the beef liver in milk.

I throw the liver into boiling water and boil for 20-25 minutes. I check the readiness of the liver by piercing it with a knife. The knife should enter the liver gently, and the liver should not bleed at the puncture site. When cooking, I add spices, and add salt at the very end of cooking the liver, otherwise it will be tough.

I cleanse onion, wash and cut.

I pour olive oil into the frying pan, heat the frying pan, and add the chopped onion. Stirring the onion, saute it until transparent.

I peel the carrots and grate them.

I pour the grated carrots into the onions and sauté them together with the onions. Then I remove the vegetables from the heat and cool.

While I was working with vegetables, the liver managed to cook. I cool the liver in the broth. I drain the broth, leaving a little broth to add to the finished pate.

I combine the cooled one boiled liver with sautéed onions and carrots.

I add sweet, soft pitted prunes. If your prunes are not soft enough, then you need to pour boiling water over them.

I grind everything together through a meat grinder: liver, sautéed vegetables and prunes. To make the pate softer, I pass it through a meat grinder with a fine mesh three times. I taste the future pate, if necessary, add salt and ground pepper. To prevent the pate from being dry, I add the reserved broth in which the liver was cooked.

I add softened butter to the liver mass. I stir, beating the liver mass with butter.

You can make a big hedgehog from all the pate, or you can make a small hedgehog and just put the rest of the pate in a bowl. I divide the finished pate into two parts. I put part of the pate in a bowl, and put the second part of the pate in the shape of a hedgehog.

Pour melted butter on top of the pate in a bowl and leave it in the cold for two hours.

The frozen pate can be easily cut with a knife and spread on bread.

I shape the rest of the pate into a cute hedgehog shape. This appetizer will decorate any holiday table. I roast the peeled sunflower seeds. For a small pate hedgehog, 25 g of seeds (1/4 of a two-hundred-gram glass) is enough, and for a large hedgehog, accordingly, twice as much.

I wash fresh lettuce leaves and place them on a plate.

I form the pate into an oval flatbread. I leave a little pate for the ears and legs of the hedgehog. I pull out one end of the pate cake in the shape of a hedgehog’s face. Boiled protein chicken egg, black peppercorns, a piece of carrot I use for the eyes, nose and mouth of the hedgehog. Hedgehog needles - roasted sunflower seeds. I also use cranberries and pickled mushrooms for decoration. That's all, bon appetit!

• Any liver (chicken, beef, turkey, duck, the most delicious - duck or turkey),
• carrot,
• bulb onions,
• butter.

First, fry the carrots and onions, add the liver and simmer in a slow cooker on low pressure for 5-7 minutes. If in a frying pan, then about 10 minutes. First take out the butter, add half a stick of butter per 1 kg of liver. The oil should be soft.
When the liver and vegetables are cooked, it is necessary to cool. Place in a food processor, add butter, salt, and spices to taste. Grind everything in a food processor until smooth. We put it in forms. I use yogurt jars. Close it, put it in a bag, tie it, and put it in the freezer. I take it out to the top section of the refrigerator as needed a day in advance so that it melts evenly.
Very tasty, satisfying and fast.

Turkey liver pate from IRRA

• Turkey liver - about 700 g.
• carrots 2 pcs.,
• large onion 1 pc.,
• butter 100 g.,
• salt,
• sugar,
• pepper mixture,
• milk 0.5 cups.

Wash the liver, remove any films and soak in milk for 20 minutes. After this, the liver becomes especially soft.
While the liver is in the milk, peel the onions and carrots, cut the onions, and grate the carrots on a coarse grater.
First fry the onions in a frying pan, then add the carrots and fry them too (do not fry until they turn brown).
Then I took the liver out of the milk, washed it, cut it into pieces and added it to the onion/carrot. Attention! The liver just needs to be fried a little and then simmered - this way it will remain soft. Simmer until done (15-20 minutes, depending on the size of the pieces) under the lid.
Then we transfer the liver into a bowl and, while hot, twist it twice in a meat grinder. You can do this in a blender, but I like that after the meat grinder the pate turns out to be somewhat grainy. Add butter and mix thoroughly.
Then I took my favorite aluminum pan, lined it with cling film and placed the pate on it, wrapped the film and put the pate in the refrigerator to cool.

Pate in roll from IRRA

• Chicken liver about 700 g.
• 2 carrots,
• large onion 1 pc.,
• butter 100 g.,
• salt,
• sugar,
• pepper mixture,
• milk 0.5 cups.

Soak the liver in milk. Lightly fry the onion in a frying pan, add the liver and simmer until tender. Then grind in a blender. Cool and place on film in the form of a rectangle. The film must first be placed on the board. Place the liver on a board in the refrigerator to cool.
Steam the carrots separately. Grate on a fine grater.
Place the butter between two layers of film and knead it into a rectangle. Place in the freezer for a few minutes until the butter hardens and can be removed from the film.
We take out the chilled liver from the refrigerator and the butter from the freezer. Place butter on the liver (without removing it from the board), and carrots on top.
And we begin to wrap it into a roll using film. Then put the roll in the refrigerator.

Beef liver pate from Cherry_Nata

• Liver 600 g.,
• 1 carrot,
• onion 1 pc.,
• chicken broth half a glass (sometimes I use cream),
• butter 60 g.

Wash, clean and cut the liver.
Lightly fry the onions and carrots.
Add liver, salt and pepper, simmer until done.
Then I cooled it and put it through a meat grinder.
Added broth, stirred, boiled, and cooled again.

Chicken liver pate from mashz

• Chicken liver 1 kg,
• medium carrot 3 pcs.,
• large onions 2 pcs.,
• vegetable oil 2 -3 tbsp.,
• eggs 4 pcs.,
• sl. butter 100 g.,
• salt,
• pepper,
• bay leaf (to taste).

Peel and chop onions and carrots.
Add vegetable oil and simmer until half cooked.
Wash the liver and add to the vegetables, simmer for 12-15 minutes.
Add spices.
Remove from heat and place in a blender or meat grinder, let cool so that the butter does not melt.
Add boiled eggs and butter. Grind everything until smooth.

Beef liver pate from Sunny_Cat

• Beef liver - 300 g.,
• 1 carrot, small in size,
• onions - 1 medium onion,
• sunflower oil for frying,
• soft butter - 50-100 g.,
• nutmeg,
• salt,
• pepper.

Wash the liver and cut it into small pieces. Wash the carrots, peel them, cut them as desired - into circles, cubes, you can grate them on a coarse grater (I like chopped ones better, it seems that they are juicier this way). We clean the onion and cut it in the same way - into half rings, rings, cubes.
Fry the onions and carrots over low heat in sunflower oil(you only need a little bit of it) until soft, if there is not enough oil until the vegetables are ready, then I add a little water and simmer under the lid until they become soft.
About 10 minutes before the vegetables are ready, add the liver and simmer under the lid. Salt, pepper, add nutmeg. As soon as the liver is ready, turn off the stove and leave to cool under the lid.
I like it when there is a little liquid left in the pan at the end of cooking, then the pate will be softer, so I prefer to simmer rather than fry, if the liquid evaporates early, then I add a little water from the kettle.
When the contents of the pan have cooled, take a meat grinder with the finest grate and scroll twice. I tried it in a blender, I don’t like it, sometimes fibers come out after it. Add the broth from the frying pan and soft butter to the finished mass, mix thoroughly, compact it into a bowl, cover with a plate (film) and put it in the refrigerator to cool.
We eat it with fresh bread and butter or toasted bread and butter.

Liver pate with cream and olives from Prodagnik

• Chicken liver - 500 g.,
• butter - 200 g.,
• onion - 1 medium onion,
• garlic - 2-3 cloves,
• cream 20% - 150-200 ml.,
• olives - half a jar,
• salt,
• pepper,
• nutmeg.

Finely chop the onion and garlic and fry at 150 gr. oil until transparent.
Add the washed liver, fry over medium heat for about 15 minutes, until fully cooked.
Salt, pepper, add a pinch of nutmeg.
Remove from heat and puree the contents of the pan in a blender (I used an immersion blender). Add cream, beat in blender again. The consistency should be liquid, like pancakes.
Cut the olives into rings, add to the resulting mass, mix. Pour into molds.
Melt the remaining butter in a frying pan and pour on top of the pate in the molds. Place in the refrigerator.
In the morning, spread on delicious black-white-gray-bran bread - mmm... pleasure!
As a filler, you can use dill and any herbs, pistachios, bell peppers and whatever your imagination allows.

Pate soufflé from Superpodruga

• Chicken (turkey) liver 400 g.
• Chicken egg 2 pcs.
• Yogurt without additives 120 g.
• Garlic 2 cloves.
• Pepper.
• Salt.
• Herbs and other seasonings to taste.

Wash the liver, remove excess fat, cut and grind well in a blender, then add eggs, mix, then yogurt, salt, pepper, chopped herbs, chopped garlic, mix again with a blender. It turns out to be a rather liquid mixture.
Pour it into molds (I’m doing it in molds for the first time, before I’ve always done it in a steamer bowl).
Next, cover with foil and place in a steamer or oven preheated to 180.
Again, I tried to do it in the oven for the first time, but, for my taste, it turns out a little more tender from a double boiler!

Chicken liver pate with vegetables and walnuts from Elena-kuzmina

• Chicken liver 500 g.,
• Bay leaf,
• pepper mixture,
• salt,
• a handful of green peas (frozen),
• a handful of diced carrots,
• a handful of walnuts,
• raw onions.

Boil the chicken liver in a small amount of salted water along with bay leaf and a mixture of peppers. Boil carrots in salted water. Roast the walnuts in microwave oven and grind in a blender. Grind the onion in a blender, add the liver to it and mix.

Divide the resulting amount of mixture into two equal parts. Add to one Walnut and broth.
Grind the peas and carrots in a blender, add the liver and broth.
Two types of liver pate are ready. Wrap in cling film and place in the refrigerator.

Chicken pate with chickpeas from EVA_GRIN

• Chicken liver 400 g.,
• boiled chickpeas ( chickpeas) 100 g.,
• sour cream 2 tbsp. l.,
• carrot,
• garlic,
• spices,
• salt,
• pepper,
• olive oil.

Fry the onions, carrots and garlic a little in olive oil, add coarsely chopped liver, simmer. Add sour cream for juiciness and give the pate creamy taste. Then add chickpeas and your favorite herbs (basil, parsley), nutmeg.
The liver should not be cooked for long; it should remain juicy. At the end, add salt and pepper. At this stage it’s already delicious and ready to eat! But our goal is pate. Therefore, we cool it and grind it in a blender. Bon appetit!
The pate can be poured with melted butter, so it can be stored longer simply in the refrigerator, without freezing. You can also cover the top with cling film.

Hearty beef liver pate is ready! It is perfect for sandwiches and for stuffing eggs. It makes very delicious rolls and filling for potato pancakes. Eat with gusto!

Beef liver pate

Beef liver is very healthy dietary product. That is why it is best to prepare such a pate at home, since it will not contain various dyes, concentrates and flavors that are found in a store-bought product. Preparation homemade pate This recipe doesn’t take much time to make beef, and you can enjoy a fresh, home-made appetizer. The proposed spices can be freely replaced with others.

Ingredients:

• Beef liver – 800-950 g.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Butter – 100-140 g.
• Garlic cloves – 3-4 pcs.
• Ground black pepper – 8 g.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Parsley root – 6 g.
• Ground coriander – 5 g.
• Dried basil – 8 g.
• Vegetable oil – 20 ml.

Cooking method:

1. We prepare products for making pate. First of all, take the butter out of the refrigerator and let it soften a little while you prepare the rest of the ingredients. We rinse the beef liver well under water, removing veins and darkened parts. Chop coarsely and place the pieces in a clean saucepan with water. Add a clove of garlic, bay leaf and salt to taste. Place the bowl with the liver on the fire and wait for the water to boil. During cooking, foam may appear on the water, which must be removed so that the pate does not become bitter.
2. While the broth is being prepared, peel the onion and pass it through coarse grater. You can also cut the vegetable randomly with a knife. We wash the carrots, peel them and cut them into large cubes.
3. Heat a frying pan, pour vegetable oil into it and add chopped onions. Fry the vegetable for 7 minutes until it becomes transparent. Then add carrots to it, cover the vegetables with a lid and cook over low heat. After 10 minutes, add salt, add the spices indicated in the recipe and mix well. After a few minutes, add the garlic, chopped through a grater or press, mix thoroughly and cook for another 10 minutes, covering with a lid.

Tip: to prevent vegetables from burning in the pan, add a little broth or boiled water to the mixture.

1. Transfer the liver to the pan when it is cooked. Pour the ingredients with one ladle of the prepared broth and leave to simmer under the lid for about 10 minutes. Periodically check the beef liver for softness.
2. As soon as the contents of the pan are cooked, transfer it to a food processor or immerse a blender in the pan. Grind the ingredients until smooth at low or medium speed (depending on the power of the kitchen appliance). Add salt and seasonings to taste, and then grind again at the highest speed.
3. Add softened butter to the already homogeneous mass. Turn on the highest speed again and beat for 3 minutes.
4. Transfer the finished pate into a metal bowl and place in the refrigerator for 30 minutes.

The fragrant and tasty pate is ready! To vary the taste, you can add some fresh herbs when serving. Bon appetit!

Beef liver pate with lard

This beef liver pate is very filling and high in calories, as its ingredients include lard. It also gives the appetizer a smooth texture, making the dish very tender. By adding nutmeg, you give the pate amazing aroma which will make it even more attractive. If you want the preparation to be juicy, take large-sized vegetables.

Ingredients:

• Beef liver – 600 g.
• Lard – 200 g.
• Carrots – 200 g.
• Onions – 200 g.
• Ground nutmeg – 5 g.
• Salt - to taste.
• Vegetable oil – 10 g.

Cooking method:

1. Peel and wash the carrots, cut the vegetable into large cubes or rings.
2. Remove the skins from the onion and coarsely chop it into pieces.
3. Pour vegetable oil into a cauldron or any other deep dish with a thick bottom, onto which we place the lard cut into pieces. To it we add already prepared onions and carrots. Fry the ingredients for 15 minutes, stirring occasionally. If desired, you can cover the dish with a lid and simmer the contents a little.
4. While the lard and vegetables are being prepared, cut the liver into pieces, removing the veins and darkened parts.
5. When the lard, carrots and onions become soft, add chopped beef liver to them and mix everything together. Cover the container with a lid and simmer for approximately 10 minutes, stirring occasionally. After time, add salt to taste and add nutmeg, mix everything thoroughly again so that the seasonings are well distributed throughout all the ingredients.

Tip: Before moving on to the next step, take one piece of liver and cut it into two pieces. If there is no blood inside and the juice is clear, then it is ready.

1. We pass the prepared products through a meat grinder twice so that the pate is soft and homogeneous. You can also use a blender or food processor. If you use kitchen appliances with high power, then only once is enough to chop the ingredients.

Delicate pate is ready to serve! This appetizer is suitable even for a holiday table. For example, they can be used to fill tartlets. Eat for your health!

Beef liver pate with bell pepper and eggplant

It is believed that beef liver pate should be included in your diet. This snack is especially useful for breakfast, as it is very nutritious. Beef liver is rich in protein, iron and folic acid. Whatever dishes are prepared, they will be digested very easily without overloading the stomach. The beneficial by-product also helps cleanse the blood and strengthens the body's cells. Try to diversify a famous snack by adding Bell pepper and eggplant!

Ingredients:

• Beef liver – 700 g.
• Bell pepper – 1 pc.
• Eggplant – 1 pc.
• Onions – 1 pc.
• Butter 82.5% – 100 g.
• Ground black pepper - to taste.
• Salt - to taste.
• Herbs - to taste.

Cooking method:

1. Prepare vegetables and meat to start cooking. We rinse them well under running water and dry them with paper towels or napkins.
2. Peel the pepper, remove the stem and seeds. Remove the skins from the onions and peel the skins from the eggplants using a vegetable peeler.
3. Finely chop all the vegetables. Heat a frying pan, pour some water into it and add chopped vegetables. Simmer everything for about 7 minutes until the vegetables are cooked.
4. While the onions, peppers and eggplants are stewing, prepare the beef liver. Like vegetables, we wash it under water, dry it a little and cut it into small pieces, removing the veins and film. Add the chopped product to the vegetables in the frying pan and simmer for 10 minutes, then remove from the heat.
5. Add the butter to the mixture and stir well until the butter is completely melted.
6. Place the blender in a bowl with the prepared ingredients and bring everything to a homogeneous mass. You can also use a meat grinder.
7. Salt and pepper to taste, add herbs and spices. Mix everything thoroughly.
8. We transfer the finished workpiece to the container in which it will be stored. Let the pate cool completely, cover with a lid, and then put it in the refrigerator for 6 hours.

Tip: it is very important that the container in which the pate will be stored is dry and has a lid. This way, the snack will remain fragrant longer and will not dry out.

Beef pate with bell pepper and eggplant can be served as a snack. Surprise your guests and loved ones with a new taste of this dish! Bon appetit!

Homemade beef liver pate

By preparing beef liver pate with milk and cream, you can remove the unpleasant bitterness from the dish. Also, the aroma of such a snack becomes more refined, and the consistency turns into a delicate, thick and smooth mass, which is very convenient to spread on bread or toast. This recipe will help you quickly and easily prepare a nutritious snack right in your kitchen.

Ingredients:

• Beef liver – 600-700 g.
• Carrots – 130 g.
• Onions – 130 g.
• Butter – 50 g.
• Milk – 300 ml.
• Cream – 250 ml.
• Vegetable oil – 75 g.
• Ground black pepper - to taste.
• Salt – 10 g or to taste.

Cooking method:

1. We clean the required amount of beef liver from the film and veins and cut it into small pieces.
2. Pour milk into a deep, clean container, immerse the chopped pieces in it and soak for about 30 minutes.
3. While the beef liver gets rid of the unpleasant bitterness, peel the onion and chop it.
4. Heat a frying pan, pour oil and pour chopped onion into it.
5. When the onion becomes transparent, add butter to it.
6. Peel and wash the carrots, pass them through a coarse grater and add them to the frying pan with the onions. Mix the ingredients and fry a little over low heat.
7. After 30 minutes, add pieces of liver, pepper, salt and mix everything thoroughly. We are waiting for the products to fry a little.
8. Add the required amount of milk and cream. Simmer until the liver is cooked. To check that the offal is ready, we pierce it with a knife. If there is no more blood, then remove it from the stove.
9. We wait for the vegetables and liver to cool and grind them using a fine mesh meat grinder, blender or food processor. The resulting mass must be homogeneous.
10. Transfer the pate to a storage container and put it in the refrigerator for a couple of hours.

Serve the finished appetizer chilled. If desired, you can sprinkle a little fresh chopped herbs. This pate is an excellent filling for pancakes. Eat with pleasure and appetite!