Delicious chicken liver pate. Chicken liver pate at home - simple and delicious recipes for every day

Because of great content protein liver is great for morning reception food, so today I want to offer you a recipe for pate from chicken liver at home. Pate is perfect for lovers of breakfast sandwiches - it will be tasty, healthy and nutritious

This dish can be made different types liver, but I usually make chicken liver pate, in my opinion, it turns out more tender from it. By this recipe I have been making pate for a long time, and my family likes it so much that I did not even try to change it somehow.

Chicken liver pate - recipe at home

Ingredients:

chicken liver - 600 gr
butter– 150 gr
carrots - 2 - 3 pieces
onion - 1 - 2 pieces
a little vegetable oil

Step by step cooking recipe:

The liver can be bitter, so if you have time, you can fill it with water and leave it for several hours, thanks to which the bitter taste will disappear. I often do without soaking, just rinse thoroughly and inspect the pieces before cooking. If you find yellowish-greenish bile stains, then cut them off.
Pour the chicken liver with water and put to boil. It is not recommended to cook it for a long time, so in 10-15 minutes it will be ready.
Peel onions and carrots. Chop the onion, grate the carrots on a coarse grater.
Vegetables must be fried in butter, but do not use all the oil that is indicated in the recipe for this. Somewhere half of the oil should be left, it will come in handy later, and it should be soft. When frying vegetables, you can add a little vegetable oil.
We pass the finished chicken liver and fried vegetables through a meat grinder (preferably 2 times) or use a blender for this.
Pate from chicken liver almost ready, you need to salt it to taste, add the remaining soft butter and mix thoroughly. Then you can put the pate on the foil, shape it into a sausage shape, pinch the edges of the foil and put in the refrigerator. Or you can just put the pate in some convenient container and also put it in the refrigerator.
Once the butter has set, the chicken liver pate is ready.

Sandwiches with liver pate are suitable not only for breakfast. They can be served as an appetizer festive table, decorating them, for example, with slices of pickles or slices of eggs. And you can also buy tartlets and fill them with pate.

Chicken liver pate roll - video recipe

It turns out beautifully to make a roll with stuffing, I did a similar one with butter. The video suggests making a more interesting filling.

Bon appetit!

Elena Kasatova. See you by the fireplace.

Walking through the hypermarket, we often send tin or foil jars with meat consistency to the basket for future snacks. As the name suggests, they contain meat. poultry. In fact, there are so many different additives that there is practically no main ingredient - only for the smell.

Imagine pouring a cup in the morning strong tea and spread a sandwich with real homemade chicken liver pate. How its tender and delicious texture harmonizes with a piece of porous bread. And no unpleasant aftertaste from preservatives. Only liver-cream aroma.

Does the imagination paint a pleasant picture? So what was the issue? You can really easily prepare this magnificent spread on own kitchen only from natural products and it will cost several times cheaper. But you will be sure that it will meet all your requirements.

How to cook chicken liver pate with cream and vegetables

The liver is prized by many chefs for its tenderness and low calorie. Perhaps, classic recipe cooking this product is loved by many housewives. Cream, in which the workpiece is stewed, gives it special tenderness. And for flavor, carrots with onions and a clove of garlic are added. However, many do not even tolerate the smell of stewed carotene, so orange vegetable may or may not be added.

Nevertheless, everyone without exception will like the finished pate - after all, it is not fried or boiled, so its texture will be pleasant for sandwich lovers.

Ingredients:

Chicken liver - 400 gr.
Onion - 200 gr.
Carrots - 150 gr.
20% cream - 50 ml.
Butter - 50 gr.
Garlic clove - 2 pcs.
Ground black pepper, salt - to taste.
Sunflower oil - 4 tbsp. l.

Cooking:

1. Chop the bulbs with carrots in any way convenient for you, send them to passivate in sunflower oil.

2. By this time, it is desirable to prepare the liver: clean it from films, wash it well so that there is no caked blood later, chop it into pieces. Send them together with chopped garlic for 3 minutes to semi-finished vegetables.

3. Then pour in the cream, simmer for about seven minutes over medium heat. Season with pepper and salt. The liver must be completely cooked. Then let it cool slightly, transfer to a deep container. Add butter and blend with a blender to a paste. Store in the refrigerator in a tightly closed container.

Bon appetit!

Chicken liver pate from Yulia Vysotskaya

When you want savory pate, then you should pay attention to this recipe. Its secret lies in the addition of cognac and nutmeg with thyme, while stewing the main ingredients. Alcohol will evaporate, but its aromatic note and a slight astringency of spices in the pate will remain.

Ingredients:

Chicken liver - 0.7 kg.
Onion - 1 pc.
Butter - 30 gr.
A sprig of fresh thyme - 3 pcs.
20% cream - 100 ml.
Cognac - 3 tbsp. l.
Pepper mix, ground nutmeg, salt - 1 pinch each.

Cooking:

1. Cut a large onion into half rings or small bars - there is not much difference. Anyway, it will then have to be crushed in the process.

2. Bring the cut in hot oil to a translucent state. If you love the taste fried onion, then you can hold it on fire a little more so that it acquires a golden hue.

3. Throw the prepared washed liver to it, season with spices. Be sure to salt. Stirring, let fry for 3-4 minutes, so that the inside is still a little damp. Then add cognac and simmer in it until the liquid evaporates.

4. Pour in the cream and simmer in them for a couple of minutes so that the liver absorbs this dairy product.

5. Pull out the onion-liver mass with a slotted spoon and send it to be ground in a blender. If the consistency seems too thick, pour in the remaining cream in the pan.

6. Cool and can be served.

Bon appetit!

Jamie Oliver's Chicken Liver Pate Recipe

But the master of his craft, Jamie Oliver, prefers to pour pies with oil. And the textures themselves, he believes, should be greasy. Only instead of cognac he uses brandy.

Ingredients:

Chicken liver - 0.5 kg.
Butter - 200 gr.
Melted butter for pouring - 100 gr.
Bulb - 1 pc.
Garlic clove - 2 pcs.
Sunflower oil - 2 tbsp. l. + 3 tbsp. l.
Brandy - 1 tsp
Thyme - 1 tsp

Cooking:

1. Chop small cubes large onion, chop the garlic cloves with a knife. Put them in hot sunflower oil (2 tablespoons) and bring to a soft state. It will take 2-3 minutes over medium heat in a closed pan.

2. Pour the rest of the sunflower oil into another pan and fry the prepared liver sprinkled with thyme on it for 5 minutes.

3. Pour a spoonful of brandy, salt, season with ground pepper. Stirring occasionally, continue frying until fully cooked.

4. In a blender bowl, combine the onion roast with the liver and grind them to a pulp. Cool down to room temperature.

5. Then add warm butter and mix again with a blender.

6. Melt ghee on steam bath to a liquid state.

If this is not in your refrigerator, then you can cook it from 200 grams of the usual one. To do this, put a heat-resistant bowl with butter in a preheated oven and let it delaminate into two parts with a constant heat of 100 degrees

Drain the upper "fat" part - it will be ours ghee. The bottom can be used in other recipes.

7. Arrange the finished pate in convenient jars and pour liquid oil.

It is also perfectly acceptable to store ready meal and in wide "Soviet" oilers. Only they also need to be “covered” with a thin oil film.

8. Cool for at least a day and enjoy eating with toasted toast or fresh bread.

Bon appetit!

Chicken liver pate according to the recipe of Stalik Khankishiev

another guru culinary arts- Stalik Khankishiyev - recommends not only stewing the ingredients in a pan, but also steaming them in the oven. He also advises pouring liquid oil on the surface so that the pate retains its rich taste, did not lose its aroma and did not dry out. And it is worth noting that he does not use onions at all in this recipe!

Ingredients:

Chicken liver - 1 kg.
Butter - 150 gr.
Goose fat - 120 gr.
Cream - 100 ml.
Carrots - 2 pcs.
Garlic clove - 3 pcs.
Nutmeg - 1 pinch.
Ground pepper, salt - to taste.
Melted butter - for pouring.

Cooking:

1. Rinse the liver well, rid it of films and blood clots, cut into pieces.

2. Peel the garlic cloves and crush with the flat part of the knife.

3. Chop the peeled carrots into equal cubes.

4. Warm up goose fat and on it, first lightly fry the crushed garlic, and then darken the carrot slices until softened.

5. As soon as the vegetable becomes soft, add the liver to it and, without stirring, simmer it over medium heat for 3 minutes. Then salt and turn over. Continue frying on the other side for another 3 minutes. Sprinkle with pepper and a pinch of salt.

6. After a minute, remove the roast from the heat, transfer to a blender for grinding.

7. Throw in the butter that has melted to room temperature and mix everything until a homogeneous, creamy, pleasant mass.

8. To make the consistency homogeneous and very tender, pour in the cream, pour in the ground nutmeg and beat the resulting liver-cream mixture.

9. If you want an absolutely perfect texture, then you can rub the almost finished pate through a sieve.

10. Arrange the workpiece in heat-resistant pots, pour a thin layer of ghee on top of them, which will protect the contents from changing color to dark green due to the lack of oxidation with air.

11. Place the pots on a deep baking sheet, pour water into it to the middle of the height of the installed dishes. Leave in an oven preheated to 130 degrees for an hour so that the pate is well sweated and infused.

12. Cool and you can start cooking delicious sandwiches with liver pate and salad leaves.

Bon appetit!

French chicken liver pate in a slow cooker

In the slow cooker, you can cook many different wonderful pâtés. But I really like french recipe, thanks to which the liver is obtained as tender soufflé. It can be spread on bread or cut into pieces and eaten with a side dish instead of a meat dish.

Although in original performance goose is usually used, but it turns out insanely delicious with chicken liver.

Ingredients:

Chicken liver - 700 gr.
Cream - 300 ml.
Butter - 100 gr. + 1 tbsp. l. for roasting
Egg - 4 pcs.
Garlic clove - 3 pcs.
Bulb - 1 pc.
Ground nutmeg, salt, pepper - to taste.

Cooking:

1. Chop the onion, lightly fry in oil. Grind the prepared liver together with garlic passed through the press and onion roast in a blender. Add fresh eggs, butter and cream, salt, add a pinch of pepper, nutmeg and beat well again to get the consistency of liquid jelly.

2. To make it easier to remove the finished dish later, line the bottom and walls of the multicooker bowl from the inside baking paper pre-oiled. Pour the liver mass and cook for an hour in baking mode. Then, without opening the lid, let the pate brew for another third of an hour without additional heating.

3. Carefully invert the slightly cooled bowl with contents onto the steam insert. Remove the parchment from the finished liver soufflé and turn the pate over beautiful dish. Serve chilled.

Bon appetit!

Chicken liver pate with mushrooms

To add zest to the pate, you can include in its ingredients fresh mushrooms. "Forest meat" will definitely please men. But if only champignons are at hand, then they will perfectly cope with the task.

Such a liver spread will be ideal both for sandwiches and for rolls, tartlets, snacks, pita bread.

Ingredients:

Chicken liver - 300 gr.
Mushrooms - 100 gr.
Butter - 50 gr.
Bulb - 1 pc.
Sunflower oil - 2 tbsp. l.
Ground pepper, spices, salt - to taste.

Cooking:

1. Peel and rinse the chicken liver. Then put into hot sunflower oil and fry over medium heat until done. During the frying process, be sure to mix the pieces that are being prepared so that they do not burn, and a delicate crust forms evenly. Transfer the finished roast to a plate to cool.

2. Chop a medium-sized onion into cubes that are not too small, sauté on the remaining oil after the first component. It is best to do this over low heat so that the taste of burnt onions does not appear.

3. Chop the mushrooms into bars, pour to the translucent onion in the pan. Allow excess liquid to evaporate and lightly fry until the mushrooms are cooked.

4. Combine both roasts in one container, add oil, salt and season with your favorite spices.

5. Using a blender, mix all the ingredients and grind to a paste. Store in a sealed container, serve chilled for breakfast.

Bon appetit!

Video recipe: Chicken liver mousse pate from Ilya Lazerson

Have you ever tried foie gras? Would you like to cook your own gourmet dish, very similar to this delicacy? Ilya Lazerson will clearly show you how to fulfill this desire in your own kitchen.

Ingredients:

Chicken liver - 300 gr.
Salt - to taste.
Egg - 2 pcs.
Cream - 80 ml.
Cognac - 40 ml.
Applesauce - 100 gr.
Daikon, carrots, salad mix - to taste.
Sunflower oil - for frying.

Watch how the maestro prepares mousse pate and it will not be difficult for you to repeat his actions.

Did you like the recipe? Delight your guests with such an unexpected culinary masterpiece.

These are such diverse, complex and simple ways pâté cookers will help you enjoy homemade chicken liver pâté. It turns out such pleasant textures that it’s not a shame to put their culinary syringes on bread bases and serve even on a festive or buffet table.

Chicken liver pate contains vitamins A, C, E and group B. However, this is a home-cooked treat! In a purchased pate, you are unlikely to be able to find something useful, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That's why we suggest making your own chicken liver pate, and it's not as difficult as many people think.

A few secrets

Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. There should be no green spots on the product, because they are a sure sign that the chicken was damaged during cutting gallbladder therefore, the liver will be bitter.
It is advisable to defrost the liver on the bottom shelf in the refrigerator, and not in microwave oven.
Soaking chicken liver (similar to beef and pork) is not necessary, because it never turns out bitter.
The preparatory stage consists in washing the liver cold water and removal of connective tissue, if present.
It is not recommended to store chicken liver pate for more than 3 days. If you wish to extend the shelf life of the pâté, we advise you to keep it in freezer, in this case, the taste properties of the product can be preserved for up to 2 months.

Chicken liver pate: a classic recipe

You will need:

chicken liver - 800 g,
carrots - 1 large pc.,
salt - to taste,
butter - 50 g + 1 tablespoon for frying.

Cooking method

My liver. We cut into small pieces. Fry in butter until color changes.
Peel carrots and onions. We cut into cubes. Fry until the onion is transparent in the same oil in which the liver was cooked.
Add liver to vegetables. We cover with a lid. Simmer over medium heat for a quarter of an hour.
Grind the liver with vegetables in a blender until homogeneous mass don't forget to salt.
Attention: if you do not have a blender, then grind the mass through a sieve.
We put the finished pate in the refrigerator. You can try again in a couple of hours!

Another delicious recipe for chicken liver pate

You will need:

chicken liver - 1 kg,
butter - 100 g,
milk (3.2%) - 500 ml,
cream (20%) - 400 ml,
onion - 3 pcs.,
vegetable oil - 3 tbsp. l.,
salt - to taste,
ground black pepper - to taste.

Cooking method

My liver, remove the veins. Pour in milk and leave for an hour.
Onion cut into half rings.
Heat the vegetable oil in a frying pan, add 30 g of butter.
Fry the onion in oil.
We wash the liver. We send to the bow. Stirring constantly, fry for 20 minutes.
Reduce the heat and pour in the cream. We simmer for a quarter of an hour (during this time, the volume of cream should decrease by half).
We shift the mass into a blender, add the remaining butter. We grind.
We put the finished pate in the refrigerator for the night, and in the morning during breakfast we enjoy delicious sandwiches.

Chicken liver pate with spices

You will need:

chicken liver - 500 g,
thick sour cream - 200 g,
onion - 2 pcs. medium size,
garlic - 2 cloves,
butter - 2 tbsp. l.,
ground coriander seeds - 1 tsp,
nutmeg - 1 pinch,
salt - to taste.

Cooking method

Cut the prepared liver into small pieces.
We clean the onion. Finely cut.
We clean the garlic. We chop.
Saute onion and garlic in melted butter for 5 minutes.
We spread the liver to the vegetables. Simmer another 10 minutes.
Add the spices indicated in the list of ingredients. We mix.
I put sour cream. Simmer for 5 minutes.
Transfer the prepared mass to a blender. Grind to a puree.
We shift the pate into the form. We cover cling film. We put it in the refrigerator. As soon as the dish has cooled, you can take a sample.

Chicken liver pate with egg and vegetables

You will need:

chicken liver - 500 g,
carrots - 2 small pieces,
vegetable oil - 2-3 tbsp. l.,
hard-boiled chicken eggs - 2 pcs.,
butter - 100 g,
ground black pepper - to taste,
salt - to taste.

Cooking method

We prepare the liver by removing the films. Rezhem.
We clean the onion. We cut into small cubes.
Warming up vegetable oil. Pass the onion in it.
Add carrots to the onion. Simmer another 5-7 minutes.
Boil the liver in salted boiling water for 10 minutes.
We clean the eggs. We chop finely.
Mix all prepared ingredients in a blender until smooth.
Add salt and pepper. Mix well.
We transfer the finished pate to glass container and put it in the fridge for a couple of hours. After the specified time, we try.

Pate with apple and cognac

You will need:

chicken liver - 500 g,
butter - 220 g,
onion - 2 small pieces,
apple - 1 pc.,
cognac - 3 tbsp. l.,
cream (20%) - 2 tbsp. l.,
salt - 1.5 tsp,
lemon juice- 1 tsp,
ground black pepper - 1/4 tsp.

Cooking method

We clean the onion. Finely cut.
We clean the apple, remove the seeds. We chop finely.
Melt 30 g of butter in a frying pan. We spread the apples and onions, simmer until softened.
My liver. We split each one in half.
In the oil in which the onion and apple were languishing, add another 50 g of oil
We spread the liver and fry on strong fire until ready (10-15 minutes).
We turn off the fire. We add cognac. We set it on fire (this will allow the alcohol to evaporate).
Mix onion, apples and liver in a blender. We add cream. Puree. Transfer the pate to a bowl.
In a blender, put 100 g of softened butter and 1/3 of the pate. We grind. Add half of the remaining liver mass. Turn on the blender again at full power. I put the rest of the pate. We grind.
Pour in lemon juice and add spices. We mix.
We shift the pate into small forms. Pour in the remaining melted butter. Cover with cling film and refrigerate for several hours.

Pate in a slow cooker

You will need

chicken liver - 500 g,
butter - 70 g,
carrots - 1 pc.,
onion - 1 pc.,
olive oil - 1 tbsp. l.,
nutmeg - 1/4 tsp,
chopped pistachios - 1 handful,
salt - 1 pinch.

Cooking method

We clean the onion. Cut into thin half rings.
We clean the carrots. We rub on a fine grater.
Pour into the multicooker bowl olive oil and lay out the prepared vegetables. We cook for a quarter of an hour in the "Extinguishing" mode.
After the specified time, add the pre-washed liver cut into small pieces. We season with spices. We continue to simmer for another 10 minutes.
Grind the mass cooled to room temperature in a blender.
Add butter, but not all - about a tablespoon should be left. We puree again.
We lay out the pate in forms.
Melt the rest of the butter in the microwave. We fill them with pate.
Sprinkle with chopped pistachios. We send it to the refrigerator for a couple of hours, not forgetting to cover the pate with cling film first.
Chicken liver pate prepared according to this recipe goes well with bread. Bon appetit!

Can be submitted as cold appetizer, you can spread it on a sandwich (a great alternative to sausage!), Cooking it is very simple and does not take long.

This liver paste it turns out tender, mild, if necessary, it is well stored in the refrigerator for several days. Depending on your taste preferences, the amount of onions or carrots can be increased or decreased by about a third. The fat content of butter is your choice, it seems to us that 72% is quite enough. Yes, and you don’t have to worry about whether it’s fried or ready: despite the time that this chicken liver dish is in the pan, it is simply guaranteed to be fried.

Need to:

Chicken liver - 600 grams
Butter - approximately 100-150 grams (we will need about 50 grams for decoration, just for taste and desired consistency enough 100)
Onion - 3 medium sized onions
Carrots - 1 very large or 2 medium
Vegetable oil - about 2-3 tablespoons
Salt - 1 teaspoon "without a slide"
Ground black pepper - to taste (approximately from a quarter to a half a teaspoon, "without a slide", of course)

Cooking:

Rinse the chicken liver with cold water, let the water drain, remove the films (if any). At the same time, remove 100 grams of butter from the refrigerator so that it melts and becomes soft at room temperature.

Peel the onion and cut into thin half-rings or quarter-rings.

Wash, peel and “cut” the carrots into very thin strips, or “shavings” (it’s convenient with a vegetable peeler) or as for “Korean-style” carrots, in the end, you can simply grate on a coarse grater.

In a deep frying pan, heat the vegetable oil, put the chopped onion there and fry it until golden brown (at a high heat level).

We put the chicken liver in the pan, mix it with onions and fry together for 5 minutes (do not reduce the heat!). In the process of frying, you need to mix 1-2 times so that the liver is fried evenly on all sides.

When 5 minutes have passed, salt and pepper the liver, mix.

We spread the carrots in the pan, mix it with the liver and onions.

We cover the pan with a lid, reduce the heat level to medium or low and fry for another 15 minutes (during the process, do not forget to lift the lid a couple of times and mix the contents of the pan).

When the specified time has passed, turn off the stove and let the dish cool to room temperature.

When everything has cooled down, the liver, along with carrots, needs to be ground in a meat grinder to the state of a pate. The designs of meat grinders are different for everyone, so we note: if you have a mechanical meat grinder, it may be better to grind everything 2 times. Depending on the type of meat grinder, you can “pass” the fried liver with carrots through it at the same time with butter, or you can mix it with softened butter later (for us, for example, the second option turned out to be more convenient).

So, if you didn’t grind the butter at the same time as the liver, then mix the softened butter with the pate until smooth (faster, of course, with a mixer). In fact, after you do this, chicken liver pate I'm ready now. You can put it in a container with a lid, put it in the refrigerator and then spread it on sandwiches. All further actions are taken solely “for beauty” and the ability to serve the liver pate on the table in portions, for which we need to form a kind of sausage (we are talking, of course, only about the form).

We take a sheet of foil, spread the paste on it as you see in the photo, make a longitudinal “groove” at the top.

Greetings, my dears! Today I wanted to review with you recipes for making chicken liver pate. Of course, we are not talking about purchased delicacies. And about those that are prepared at home. Now offal, especially chicken, is very affordable. One has only to take a closer look at supermarket refrigerators.

I prefer to buy liver from friends who grow broilers for themselves, and then sell part of it. Of course, it is worth notifying in advance about your desire to purchase offal. But on the other hand, we get for sure an environmentally friendly product without impurities of hormones and antibiotics.

When I have to shop in a store, I very carefully study everything that is indicated on the packaging and examine the product almost “under a magnifying glass”. Its color, how uniform it is, whether there are any damages and whitish spots. In general, I find fault with the product as much as I can. But not only the taste of the future pate depends on this, but, first of all, the health of my family.

In the preparation of this dish, there are no particular difficulties. The liver itself cooks very quickly, most often more than an hour I do not spend on all the preparations. But you can serve it still warm and there is always breakfast and light dinner. We love to put such an appetizer on a piece of bread.

The most common recipe is very simple. Previously, the pate was prepared according to GOST, but now it has become possible for manufacturers to change the recipe and we can sometimes be very surprised when reading the composition. Therefore, I think that it is cheaper and safer to cook this dish at home. Moreover, then you can adjust the sweetness and salt to your liking.

My very first pâté was made exactly according to this recipe. Relatives praised and ate yummy for the evening. Therefore, I advise you to start with the classics. Thanks to the addition of carrots, the taste is slightly sweet.

Compound:

0.5 kg boiled chicken liver,
2 bulbs
1 carrot
100 g butter,
salt and pepper to taste.

So let's start with vegetables. Wash, peel and cut them into pieces. Carrots can not be chopped, because everything is ready soft foods we will grind until a homogeneous consistency is obtained.

Put a piece of butter in a frying pan and turn on high heat. It will start to melt. And then we pour the onion into it. We bring it to the appearance of transparency and pour the carrots. Close the lid, reduce the heat and simmer for another 10 minutes until cooked.

We take out the butter in advance so that it thaws and becomes supple.

Then we move on to the offal. We wash it from blood and carefully examine it. We cut off all the places that seemed suspicious to you. An ideal liver should be uniform in color and elastic to the touch.

Pour water into a saucepan, pour half a tablespoon of salt into it, Bay leaf ik and peppercorns. Immediately lay out the liver. On high heat, let it boil, then reduce the heat and cook for about 35-40 minutes.

Drain the broth, someone likes to cool and freeze it. But, my relatives do not like this smell anywhere else, except for pate.

We cool the taken out pieces and puree them with a blender until a mushy state is obtained.

Then add onions and carrots to it. Salt and pepper.

Often I season the pate with nutmeg and coriander, but even without them it is already delicious.

And add 100 g of butter to the mass. Grind again with a blender. If in the mass they still slip small pieces products, then it must be rubbed with a spoon through a fine sieve.

We put the mass in containers. I always choose glass container for storage with lid. So that the smell of the liver is not absorbed by other foods in the refrigerator. And we store until all the delicious addition for sandwiches or stuffing other products is over.

It is very tasty to eat pancakes with pate. We must remember until next Easter.

Recipe with a skate from Yulia Vysotskaya

The famous TV presenter offers my recipe for liver pate. It is quite diverse and includes the addition of a skate. It gives juiciness and some special flavor to the snack. And also, Julia considers nutmeg to be an obligatory ingredient. Therefore, be sure to add it to the dish.

We will need:

chicken liver - 1 kg,
2 onion heads
butter - 50 g,
fresh thyme - 1 bunch,
cream 35-38% - 150 ml,
cognac - 50 ml,
1 tsp nutmeg,
1 tsp pepper mixes,
5 g sea salt.

The first step is always to prepare the products. We wash the liver well so that the water pours into the sink transparent.

We clean the vegetables and cut them coarsely.

In melted butter, we begin to fry the onions and carrots for 7 minutes.

Add liver and wait 4 minutes. Then three nutmeg and crumble a few stalk of thyme. All spices are in the ground version in stores. Salt and pepper.

Then pour in some cognac. And after 2 minutes after this step, spread the cream.
The liver turned out very fragrant and in a wonderful sauce.

Mix the ingredients and remove the pan from the heat. It remains only to give them the appearance of a pate and for this we transfer the mass to a blender and puree.

Try not to immediately pour all the sauce from the pan into the blender, otherwise the mass may turn out to be liquid. It is better to add it in portions, and dip a piece of bread in the leftovers. This is a treat for kids.

Video recipe for making snacks from Stalik Khankishiyev

You can't pass by Stalik and his recipes either. Nevertheless, his love for cooking is fascinating and it seems that he knows everything about every dish. Therefore, for you, his wonderful video recipe.

It turns out very appetizing.

How to cook delicious homemade pate without frying

It seems to many that frying vegetables is an extra and very high-calorie step. Therefore, I give a cooking option with boiled ingredients. By the way, if you consider the amount of fat that gets into your diet, then I advise you to use instead of oil natural yogurt without flavor additives.

Compound:

liver - 0.6 kg,
1 carrot
1 onion
salt,
pepper,
nutmeg,
1 tbsp butter.

We wash the liver and boil it in salt water for about half an hour. During this time, she must prepare.

Onions and carrots can also be boiled in vodka or baked in the oven. But I prefer to extinguish them in water.

Coarsely chop the onion and carrot, send it to the pan and pour a little water over it. Cover with a lid and simmer on low heat for 10 minutes. As it evaporates, maintain the level of water by adding it from the kettle.

And now the most important step is to mix the ingredients, salt and add spices. Add the oil and beat everything together with a blender until smooth. If it is not there, you can twist the pate in a meat grinder, and complete the process by grinding the mass through a sieve.

We spread the yummy in a salad bowl with a lid and put it in the refrigerator.

Chicken liver and heart pate at home

It happens that by-products are sold together. And they still put hearts to the liver. If you don’t know what to cook from them, then feel free to send them to prepare in the total mass. This will hardly affect the taste, but the amount of finished pate will increase.

Compound:

liver with heart - 800 g,
1 carrot
onion - 1 pc.,
salt and pepper,
curry,
Bay leaf,
butter in a pate - 100 g,
sunflower oil for frying.

We wash the liver and hearts under cold water. If you want, then the hearts can be boiled separately. But now let's fry them together.

Coarsely chop the onion.

Cut the carrot into 4 parts and also chop into pieces.

Pour vegetable oil into a deep frying pan, put onions and carrots and simmer vegetables until soft.

If the liver is not purchased, then everything unnecessary must be cut off from it, for example, the spleen. Usually this is done immediately, but suddenly forgotten. Attention! Do not damage the membrane of the spleen, otherwise the liver will then be very difficult to wash out of bitterness.

And now we salt and pepper the vegetables and lay out offal to them.

Fry until the liver is done closed lid. The main thing is not to dry it out. We need it to change color and not have time to crust. This will take about 5-7 minutes.

Pierce a piece with a knife, if a pink ichor does not come out of it, then everything is ready.

Sprinkle everything with nutmeg.

We leave the products to cool, and pass them twice through a meat grinder.

IN finished mass put the butter and beat everything with a blender.

Delicate pate without adding carrots, baked in the oven

Carrots add sweetness to the appetizer, if you do not like it, then let's remove it from the recipe. After all, that's what we and the housewives are for, to adapt the taste of dishes to the preferences of ourselves and our relatives.

And we will choose the cooking method - baking. Such a pate can not even be spread, but cut into pieces and put on bread.

We take:

chicken liver - 0.5 kg,
1 onion
60 g butter,
1 st. l. sour cream
1 tsp flour,
a pinch of nutmeg,
salt and pepper to taste.

Fry the onion in butter until golden.

We wash the offal well. Then put the raw clean liver and the finished onion into the combine. We grind. Add butter, salt to taste and pepper, flour and nutmeg to the minced meat.

Put a spoonful of sour cream 15-20% fat. And we grind everything together.

Put the stuffing in the baking pots. We pre-greased it with butter.

You can use ordinary baking dishes, but then it is better to cover the top with foil so as not to overdry the pate.

We put the form in the oven and bake for 45-60 minutes at 180 degrees Celsius. The time depends on the size of the form.
Then we take it out and transfer it to a dish.

Liver pate with cream in a slow cooker for children

The liver is rich in iron, so it must be given to children. I know that this is often not easy to do. However, if you give it some nice shape and decorate. You can somehow feed the little one.

I suggest steaming this pate and the slow cooker will help us with this. Moreover, the whole dish is prepared very quickly. We will also remove carrots from the composition, suddenly the child is allergic to red and orange vegetables.

We will need:

0.5 kg chicken liver,
100 g butter,
1 onion
salt,
pepper,
1 tbsp thick cream.

We turn on the slow cooker for the “Fry” program, and while it heats up, we cut the onion smaller.

We send oil to the bowl. It will melt and pour the onion into it.

Cook it for 6 minutes, during which time the pieces should become soft. After 3.5 minutes from the start of cooking, spread the cream to it. We cook another 2.5 minutes.

In the meantime raw liver grind with a blender or meat grinder.

Turn off the heat and add the onion. Mix with a blender and add salt and pepper to taste.

We will prepare in silicone molds for cookies, you do not need to grease them. We distribute minced meat over them.

Pour half a liter of water into the multicooker bowl. Put on the steamer. We put our molds in it and turn on the “Paired” mode. We mark 12 minutes.

In order not to overdry the pate and make it more tender, add a little butter to each mold.

It needs quite a bit, it quickly melts on a hot surface and softens the crust.

An easy way to cook from liver and breast

I also liked the cooking option with the addition of brisket. The only thing you need to look at is the consistency of the pate. Because the breast is quite dry and it may be necessary to add a little broth to it.

Let's take:

0.5 kg of liver,
0.3 kg breast,
carrot,
bulb,
lava leaf,
3 eggs,
50 g butter,
100 ml red fortified wine

Immediately fill the breast with tap water, add bay leaf and boil on medium heat until tender.

We cut carrots and onions randomly.

Boil the eggs for 10 minutes until they are hard boiled.

Melt the butter in a frying pan and add the onion. After 5 minutes, pour the carrots to it and simmer the mass on low heat for another 10 minutes.

When the pieces become soft, add the liver. Sprinkle with a mixture of dry herbs, salt and pepper.

Pour in wine, stir and close the lid. Simmer food for 20 minutes until done.

We take out the brisket and cool everything finished products. Do not pour out the broth after boiling the breast, but cook soup on it or freeze it until the next time.

Put our liver, breast and vegetables in a combine or blender chopper bowl.

We clean boiled eggs and divide them into yolk and protein. We will use only protein. Which is also laid out to the main mass.

Grind until smooth, if the mass is dense, then add a little broth and mix again.

As soon as the consistency suits you, put the mass into a storage container. Keep in mind that the pâté will thicken as it cools.

Diet pate with eggs without milk and butter (according to Dukan)

See how many low-calorie and healthy recipes liver pate. Let's take another look diet recipe. We completely remove the oil, and we will fill the mass with yogurt.

We will need:

0.6 kg chicken liver,
4 tbsp yogurt without additives
2 eggs,
1 onion
salt,
nutmeg,
ground black pepper.

We wash the liver from blood.

We cut the onion, put it in the bowl of the chopper blender. We pour the liver to it. We beat.

Add eggs, yogurt, salt, nutmeg and pepper. Whisk again.

Pour everything into a baking dish.

It is better to take a deep shape with high edges so that the inside of the pate remains tender and juicy.

Cover the top with foil so that the top does not dry out during baking.

Bake in a preheated oven for 60 minutes at 180 degrees.

Have you ever seen a green coating on a pate? Now let me explain where it comes from.

There is a lot of iron in the liver, when interacting with air, it oxidizes and the surface of the pate can become an unpleasant green color. Therefore, if you are going to store it for a while, then you need to fill the top with ghee. It will cut off the possibility of oxidation of iron ions with air ions. That's it, my dears.

I would also like to note that the pate can be cooked with additives in addition to eggs, for example, add fried mushrooms, pickled cucumber or olives. This is already advice for those who have prepared all of the above recipes. Thank you for your attention and wish you happy cooking!