How to make chicken liver pate in the microwave. Chicken liver pate How to cook pate in the microwave

Cut the liver into pieces and, together with the onion, pass through a meat grinder. Add the rest of the ingredients to the mince. It is better to stir in a glass form. Set aside for 5-10 minutes. In the same bowl, microwave at medium power for 10 minutes. In the microwave, everything seizes a little more around the edges, so readiness should be tasted in the middle of the bowl. To do this, pierce the middle with a wooden stick and if it turns out to be damp, then add power and bring to readiness. Leave the resulting "pie" from the liver pate to cool to warm in the switched off microwave.

At this time, grate the carrots on a grater, sauté over low heat. Combine browned carrots with mayonnaise and crushed (or grated) garlic. Pate can be served like a liver cake. It comes out of the mold very easily. Cut it lengthwise with a sharp knife, coat with carrot mixture and put in the refrigerator for impregnation. You can do without carrots. Then cut into pieces and lay the liver pate on bread and butter.

Delicate and incredibly tasty homemade chicken liver pate - for breakfast, for a snack, for lunch or for dinner!

Homemade chicken liver pate in a blender. I liked it very much: it can be used for sandwiches, and for a feast it is great as a snack, and you can put it in the refrigerator in a container and use it for several days. The recipe for such a pate is very simple, does not require much effort and time.

Chicken liver - 0.5 kg
Onions - 2-3 heads (medium)
Carrots - 2 pieces (medium)
Bay leaf - 1-2 small
Butter - 100 grams
Sunflower oil - 1-2 tbsp. spoons
Water - about 1 cup
Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if you need to defrost, then cut off the veins, bile ducts, etc. Rinse and let drain. Someone soaks chicken liver in milk for two hours to remove bitterness, but experience shows that it is chicken liver that does not taste bitter anyway.

Peel the onion and cut into half rings. Not necessarily "jewelry", since then the whole mixture will be ground into a single mass. Heat vegetable oil in a frying pan, fry the onion until light golden brown over medium heat, stirring occasionally (on average, fry for about 10 minutes).

Peel the carrots, cut into rings (or as you like, you can finely, you can grate) and add to the onion, mix and fry for a couple of minutes. After that, add the liver, bay leaf and a glass of water (you need enough water to practically cover the liver with onions and carrots). Salt (half a teaspoon of salt), bring to a boil, reduce heat.

Then simmer under a lid over low heat for about 30 minutes until all the ingredients are ready. Open the lid, evaporate excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the rest will make the homemade chicken pate more tender). During these 5-10 minutes of evaporating the water, you should first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the fire, with nutmeg (slightly less than cinnamon). Turn off, hold for a few minutes under the lid, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is soft enough, so choose the nozzle based on the instructions for your blender). If the flask is small, then you can beat in two batches, then mix them thoroughly. Chicken pate is ready!

Chicken liver pâté can be placed in the refrigerator for a short time before serving. Serve with a sprig of greens. Since the taste is very delicate, it is better to take bread with a neutral taste.

Recipe 2: Homemade Chicken Liver Pate

I present to your attention the simplest chicken liver pate in terms of a set of ingredients, because even in this version it is very tasty and tender! The preparation of the simplest pate will not take much time, but some principles will be required.

chicken liver - 500 g;
onion - 1-2 pcs.;
carrots - 1 pc. (150 g);
salt - to taste;
ground black pepper - to taste;
vegetable oil or butter - 100 ml (for frying);
water for cooking the liver.

To make the pate tender and elastic, wipe or beat the ingredients with a blender while hot.

Then add grated carrots. After the carrots are added to the onions, mix the vegetables and, having covered the pan with a lid, we will simmer until the carrots are fully cooked, stirring occasionally, for 12-15 minutes. The roast should be tender and not overcooked.

The final stage. Drain the water from the liver, add tender frying, lightly pepper and salt.

Recipe 3: Chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, cook pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out to be incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

chicken liver - 500 g
1 white onion
white wine (any) - 100 g
garlic - 1 clove
fat cream - 100 g
butter - 1 tbsp.
olive oil - 3 tbsp.
ground coriander - 0.5 tsp
pinch of nutmeg
pepper pinch
salt to taste

for cranberry jelly:

cranberries - 200 g
red wine vinegar - 1 tbsp.
sugar - 3 tbsp.
gelatin - 10 g
salt - 0.5 tsp
ground black pepper - to taste.

Before you start cooking chicken liver pate, you need to rinse the liver thoroughly under running water, clean all the films and dry it with a paper towel. Mix vegetable oil and butter in a heated frying pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt, pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain a little pink inside, otherwise it will start to taste bitter.

Pour in the cream, as soon as it boils, turn off the stove, cool slightly.

Transfer the liver and onion to a blender, adding a little sauce, punch the pate until smooth. The density can be adjusted as desired.

Divide the pâté into molds, cover with cling film and leave to cool completely.

Put the cranberries in a saucepan, add a glass of water, let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.

After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. In order not to come across bones, it is better to strain the mass through a fine sieve.

When the jelly has cooled to room temperature, pour it into molds with pate and refrigerate until completely solidified.

Serve with croutons for wine or champagne.

Recipe 4: Chicken Pate with Onions and Carrots (Step by Step Photos)

We suggest you cook chicken liver pate with carrots and onions for breakfast at home in 15 minutes. It is prepared with melted cheese and vegetables, without butter. Very light, low fat meal. It takes a quarter of an hour to prepare a pate according to this recipe, and 700 g of pate will be obtained from the ingredients given in the recipe.

chicken liver - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
processed cheese - 1 pc.;
bay leaf - 1 pc.;
salt - 5 g;
vegetable oil - 15 g.

So, how to cook chicken liver pate. We take the liver, wash it, remove everything unnecessary: bile, pieces of fat, films, cut each liver in half. We cut the carrots into circles, finely chop the onion.

Cook the liver for 7 minutes with bay leaf and pepper, cut into small pieces. Blanch carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, browned onions and pieces of liver in a blender. Salt to taste. Add melted cheese and mix the pate with cheese at low speed. If the pate is very thick, add a little broth in which the liver was cooked.

To make it convenient to cook sandwiches with the finished pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Enjoy your meal!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and important to prepare such a pate quickly and easily. Butter should be at room temperature, in no case should it be heated, otherwise the ready-made pate will not look very attractive and this will also spoil the taste of the pate.

Chicken liver - 500 grams.
Onions - 1-2 pieces.
Carrots - 1 piece.
Chili pepper - to taste.
Salt, freshly ground black pepper - to taste.
Butter - 60-70 grams.
Vegetable oil - 2-3 tablespoons.
Bay leaf - 1-2 pieces.

Rinse the chicken liver under running water, dry, cut off everything that is inedible, cut into 2-3 parts.

Peel the onion, cut into half rings or a quarter of the ring. Heat vegetable oil in a frying pan and lightly fry the onion. Salt and pepper the onion, so the onion becomes more fragrant and tastier.

Peel the carrots and cut into small cubes, add to the pan with the onions.

Cover the pan with a lid and simmer the carrots over low heat for 5 minutes, do not forget to mix.

Then shift the liver and fry the liver over high heat with constant stirring.

The liver should change color. With a quick frying, the liver remains juicy and tender.

Pour 100-150 ml of hot water into the pan, add finely chopped hot pepper, bay leaf and simmer under the lid on the smallest fire for 20-25 minutes. Try the liver and carrots for readiness, they should be soft. And also adjust to your taste for salt and spiciness. If the liver is already soft, and there is still a lot of water in the pan, then remove the lid so that the excess water boils away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll 2 times through a meat grinder, use the smallest grate.

Add soft butter, beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or a glass jar. Keep refrigerated.

Chicken liver pate, excellent spread on toast.

Recipe 6: Homemade Chicken Liver Pate with Butter

I present to you the simplest chicken liver pate, but in the original version. More precisely, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances and subtleties in the preparation of the liver pate. As a result, you will get not only tasty and satisfying, but also a presentable dish that will decorate even a festive table.

chicken liver - 800 gr
carrots - 300 gr
onion - 300 gr
butter - 120 gr
vegetable oil - 100 ml
cognac - 2 tbsp.
table salt - 0.5 tsp
ground black pepper - 1 pinch
nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. We cut the liver into 2-3 parts and cut off the white veins. You need to fry the liver in a deep wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried it in 2 doses. Do not put many pieces at once, because then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown. This will take no more than 5 minutes. As soon as red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set fire to it. I had a hard time capturing the flaming process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the flavor of cognac remains. Remove the cooked liver from the pan and transfer it to another bowl to cool.

In the same oil, where we fried the liver, put the peeled and chopped onion into medium pieces. We fry it on a fire below medium.

Then we put the carrots chopped on a coarse grater. You can just chop it finely enough with a knife - we still need to puree it later.

Cook covered until the vegetables are soft. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant fragrant notes. Remove the pan from the heat and let the onion and carrots cool down.

When all the ingredients have cooled, they will need to be turned into a paste. You can use an immersion blender, but I like it better in a food processor (nozzle - Metal knife). In addition, you can even scroll through the meat grinder twice. First, we break through the chicken liver, as it takes up quite a lot of space.

Then add the fried vegetables. The vegetable oil that remains after cooking can be poured or added to the pate - as you wish. Grind everything again, while adding salt and ground black pepper to taste.

And finally put soft butter (100 grams), which must be taken out of the refrigerator in advance. The remaining 20 grams will be left to decorate the pate.

Once again, we will break through everything so that the mass becomes smooth and homogeneous - this is a pate, after all. In fact, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather a hemp). Since at this stage it still does not hold its shape well, the pate needs to be prepared, that is, cooled well.

To do this, we shift most of the pate onto a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of the felled tree. We send the pate to the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel also fits later) and with the help of a forming ring we make just such a blank. If there is such a ring (I just purchased it myself), use a one and a half liter plastic bottle cut off on both sides. This thing has served me well for many years.

We will also add a couple of knots to him. Then with a fork we will make bumps like the bark of a tree. It is very easy.

And finally, the tree rings, for which we left those 20 grams of soft butter. We just apply it with a knife on the improvised saw cuts of a tree, and then draw a spiral with a toothpick or a wooden skewer. And a little highlight - an ax, with which, in fact, we cut down our pate tree. It is cut from raw carrots. Just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And there, cut the hatchet with a knife, as fantasy allows.

Let's enliven our picture a little with fresh herbs - parsley sprigs will come in handy.

And now it's time to surprise your family or guests at the table with our unusual and spectacular-looking, yet very easy-to-prepare chicken liver pate. Try it and you will succeed!

Recipe 7, step by step: how to cook chicken liver pate

One of the favorite breakfasts in cold and dank weather is a warm toast with tender chicken liver pate and sweet hot tea. Butter melts on hot bread, soaking the toast, which makes the liver pate even more delicious. Preparing such a pate is very simple and fast, if there is no blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out no worse. You can store the pate with chicken liver for about a week in the refrigerator, covered with a lid or parchment paper from airing.

350 g chicken liver
180 g butter (1 pack)
2 garlic cloves
salt.

Melt half a stick of butter in a large skillet. Wash the liver, cut into large pieces, dry a little so that the oil does not splatter, and put in a pan.

Fry the liver until crispy on one side and only then turn over. Fry until crispy on the second side. The liver inside should turn pink, the blood should stop flowing.

Remove the cooked liver from the pan. Peel the garlic, cut in half and remove the core. Put the garlic in the oil where the liver was fried, reduce the heat a little, and fry the garlic until soft. While frying the garlic, turn it over so that it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Put the fried chicken liver and garlic in a blender, pour in the oil in which everything was fried, salt (about half a teaspoon without a slide). Grind everything until smooth.

Transfer the chicken liver pate to a mold or jar, compact well and smooth the surface.

Melt the remaining butter over low heat.

Carefully, so as not to get the protein residue, pour the oil over the liver pate.

Cool the delicious chicken liver pate to room temperature and then refrigerate to set.

Recipe 8: Delicious Chicken Liver Pate

Incredibly tasty and tender, hearty and nutritious - chicken liver pate, prepared quickly and quite simply. From the minimum set of products, an inexpensive and very healthy snack is obtained. I offer you my favorite recipes for chicken liver pate at home with photos, according to which it turns out to be especially tender and tasty.

Liver pate can be served both for breakfast and for dinner by making sandwiches. You can decorate them with herbs, finely chopped onion or pickled cucumbers, fresh tomatoes, cut into thin slices.

And you can put it on foil or cling film and form it into a roll with butter and herbs. Put the finished roll in the refrigerator for a couple of hours, and then cut into portioned pieces. You can also serve such delicious food at a festive table.

The finished pâté can be stored in the freezer. Before serving, put it in the microwave for a few minutes and you can prepare sandwiches for breakfast

900-1000 grams of liver;
one bulb;
two carrots;
100 ml sunflower or olive oil;
70-100 grams of butter (more possible);
parsley - three or four branches;
salt and pepper - to taste.

Process the chicken liver - cut off the veins and fat. Rinse, put in a bowl with salt, add pepper and leave for twenty minutes.

At this time, peel the carrots and pass through a coarse grater. Heat up a frying pan and pour in the oil. Put in the carrots and fry a little.

After ten minutes, add the diced onion to the carrots. Fry until soft.

By the way, if you have an immersion blender with good power (from 600 W), then you can cut vegetables into large pieces. The main thing is to put them out well. I cook pâté often, and cut carrots and onions into 1-2 cm thick slices. Then I simmer well in a frying pan under the lid.

Put the liver into the pan with the vegetables. Step 5. Stew the liver and vegetables for ten to fifteen minutes. This time is enough for the liver to become soft and not overheated, turning into a dry solid mass.

Skip the vegetable-liver mass through a meat grinder or in a blender at least two times.

Put butter, mix well.

The pate is ready, you can treat your family with yummy, and put part of the snack in a plastic bag and put it in the freezer.

Chicken liver pate is almost a delicacy, but its preparation is akin to a small culinary feat. However, the process can be made faster and less troublesome if you use a microwave. How to make chicken liver pate in the microwave is described below.

What you need to make chicken liver pate

You will need:
Half a kilo of chicken liver;
250 grams of margarine or butter;
One finely chopped small onion;
60 milliliters of chicken broth;
A clove of crushed or finely chopped garlic;
A quarter tablespoon of dry seasoning;
A pinch of cloves;
Three quarters of a teaspoon of table salt;
One quarter teaspoon pepper.

How to make chicken liver pate in the microwave

All prepared components must be combined in a glass dish and covered with a lid. Then place the dishes in the microwave and turn it on at medium power. Cooking time - 14-18 minutes, readiness criterion - to taste.

After that, the mixture from the dishes is poured into a mixer, and then beat until a homogeneous consistency. The resulting mass is again placed in a bowl and cooled until solidified. All.

Cooked chicken liver pate is served with toast or dry cookies.

Chicken liver- a valuable nutritious product, indicated for use by both adults and children, starting from the age of six months. It is enough to introduce it into the diet at least once a month so that there is no vitamin deficiency. AT 12- He is actively involved in the formation of red blood cells. Eating chicken liver can get rid of anemia. It is also rich in vitamins. BUT,FROM, contains calcium, sodium, copper, iron, zinc, selenium. In addition, chicken liver is a pantry folic acid which is especially necessary for children and pregnant women. I have been making chicken liver pate for many years, ever since I had a microwave in my kitchen. This gentle “spread” on bread helps a lot during breakfasts and easy to prepare, literally in three counts: one, two, three ... and you're done!

You will need:

chicken liver 500 gr
butter 200-250 gr
small onion 1pc
dry wine 4 tbsp
garlic 1 clove
suneli hops 0.25 tsp
ground cloves pinch
salt 0.75 tsp
ground black pepper 0.25 tsp

Advice:since this pâté is cooked in a microwave oven, use special dishes suitable for this type of oven and with a volume of 2.5-3 liters, because. in a smaller container, the contents may overflow when boiling. If you have a small microwave, then cook the pâté in a smaller bowl in two batches, dividing the ingredients in half.

If you don't have a microwave oven, cook the pâté in a heavy bottomed pot on the stove. Combine all the ingredients and simmer covered, making sure the liver does not dry out. When the liver is ready, beat everything with a blender.

Step by step photo recipe:

Wash the liver and place in a colander to drain excess water.

cut into small pieces onion, grind butter and garlic, add to saucepan.

Add to liver salt, pepper, ground cloves and hops-suneli.

Pour 4 tbsp. dry or semi-dry wine. When heated, the alcohol from the wine will completely evaporate and it will add a slight sourness to the finished dish.

Cover the pot with a lid and cook in the microwave 18 minutes at power 500 . During the cooking process, mix once contents of the pot.

Here's what happened.

Let the liver stand for 5-10 minutes, cool down, then transfer the contents to a stationary blender, cover it with a lid and beat until smooth. You can beat the pate with a hand blender, but be careful not to burn yourself with hot splashes.

Pour the pate into metal container or in glass jar and when it has completely cooled down, put it in the refrigerator.

Pate must cool well, then spread it on bread or crackers and eat with pleasure.

Very tasty with homemade bread.

Chilled pâté can be squeezed into small pieces using a pastry bag. caviar tartlets, garnished with herbs, quail eggs and cherry tomatoes. In this form, it will become an exquisite holiday snack, and these little “cakes” will be eaten with pleasure by children who usually “do not like liver very much.”