Homemade liver pate. How to make delicious homemade liver pate

Homemade liver pate? Nothing could be easier! Read the recipe to the end and become practically an expert in making pates. You will become a real expert when you try to cook it yourself a couple of times.

I won’t lie, kids love this dish, they can’t stand it at all. My wife and I love it! It’s fast, tasty, there’s something to spread on bread in the morning, and most importantly, it’s all natural, without food additives or preservatives.

What will we use to make pate?

We will prepare pate from beef liver, they say that it is healthier than, for example, pork.

For our recipe liver pate we will need the following products:

liver (mandatory ingredient), approximately half a kilo
butter, 200 grams
onions, one or two onions
salt, pepper to taste

How to make liver pate

Take a piece of fresh beef liver. It was a revelation to me that beef is spelled with a soft sign! All my life I thought that I should write “beef”.:)

Cut it into pieces about the size of a matchbox. We will still blend it in a blender, it’s just more convenient to fry.

Throw the liver into a frying pan and start frying it in butter. There is no need to throw all the oil into the pan at once, just a little bit, we will need it later.

While the liver is frying, chop the onion and also add it to the frying pan.

Salt and pepper to your taste and stir occasionally until the onion is cooked. The onion should become completely soft. Adjust the heat so that everything is fried and does not burn.

When the onions and liver are ready, take a deeper bowl and transfer the hot liver directly from the frying pan into it. We lay out everything: liver, onions, butter. We leave nothing behind.

Take a blender and grind the liver. The blender will mix everything thoroughly and you will get a homogeneous mass, almost a pate.

But that's not all. Now the most important thing. Before the liver has cooled, throw the butter into a cup and use a blender to turn the liver and butter into a homogeneous mass.

The butter will melt as the liver is still hot and will mix evenly with the liver.

Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, hardens, and secondly, does not spoil.

But before you put it in the refrigerator, be sure to spread a piece of bread with the still warm beef liver pate.

What's good about liver pate? It has a very delicate taste, which is usually liked by everyone - both adults and children. You can use it to make sandwiches that are truly universal: suitable for a quick but satisfying breakfast, for a snack at school or at work, and as food on the go. Liver pate is also an excellent filling for all kinds of holiday snacks, from stuffed eggs to tartlets.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So both a very young housewife who does not have much experience, and the mother of a large family who simply does not have the opportunity to spend the whole day busy in the kitchen can cope.

I hope I convinced you, and you also want to pamper your family with this delicious snack. Then I won’t distract you any more with general information; I’d better tell you right away how to prepare liver pate from chicken liver without much hassle.

Ingredients:

400 g liver (chicken or turkey);
100 g onions;
70 g carrots;
70 g butter;
a pinch of nutmeg;
salt, ground black pepper - to taste;
1 tablespoon of vegetable oil.

Making liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver has been frozen, defrost it in advance, keeping it in the refrigerator so that the defrosting process proceeds more slowly. This will preserve the maximum amount of useful substances in the liver, it will remain elastic and practically no different from fresh.

Cut the onion into quarter rings or half rings, grate the carrots on a coarse grater.

Heat a frying pan with vegetable oil. Place the prepared onions and carrots in the pan and saute them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, 12-15 minutes.

We check readiness as follows: use a wooden (or silicone) spatula to cut a piece of liver in half. If the liver is ready, no juice will be released on the cut, it will be brownish (not burgundy!) in color. To avoid overcooking the liver, after 10 minutes of frying, check the condition of the cut every 2 minutes, because overcooked liver becomes dry, tough, and then your pate runs the risk of not being as tasty.

Prepared liver and vegetables can be cooled for 5-7 minutes - just so that it is comfortable to process them further. But you should not cool it completely to room temperature, otherwise small grains may be felt in the pate.

Grind the liver with vegetables twice through a meat grinder (use a wire rack with small holes).

Then add nutmeg, salt, pepper and melted butter. Stir until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pate in a sealed container and place in the refrigerator until completely cooled.

Beef liver pate is a delicious snack for light meals. It is quite easy to prepare such a dish at home, the main thing is that all the ingredients are fresh, then the pate will not have any bitterness and will acquire a rich color, as in the presented step-by-step recipes with photos.

Liver pate with carrots

Beef liver pate can be served for breakfast or taken with you as a snack. It is very easy to prepare such a dish at home; even a novice housewife can follow the step-by-step recipe; the main thing is to choose a good piece of liver. The proposed snack option involves adding carrots, which will give the pate aroma, sweetness and color, as in the photo.

Ingredients:

300 g beef liver;
150 g carrots;
1 onion;
70 g butter;
3 tbsp. l. vegetable oil;
salt, spices to taste.

Preparation:

First, let's prepare the vegetables by finely chopping the onion and sautéing it in a frying pan with hot oil until transparent.

Then add the carrots, grated, to the vegetable and fry until all the vegetables are soft; during the frying process, add salt and pepper to the vegetables.

We clean the meat by-product from film and ducts, wash it, dry it and cut it into pieces.

Transfer the pieces of liver to a separate frying pan with heated oil and fry for 10 minutes, stirring constantly. The main thing is not to overheat the liver, otherwise it will become dry. Also, during the frying process, we do not add salt to the offal, as salt will draw juice out of it and the liver will become tough.

Now we twist the liver through a meat grinder 2 times, the second time together with the vegetables. To obtain a more delicate consistency, scroll through the ingredients a third time, adding the oil in which the vegetables were fried.

Mix butter into the almost ready-made pate.

When serving, the appetizer can be sprinkled with fresh herbs.

When choosing beef liver, it is important to pay attention to its color; it should be bright beetroot. The presence of large blood clots and vessels, as well as green spots and a sour odor indicates that the product is of very low quality.

Liver pate with beans

The recipe for beef liver pate requires the addition of butter, and the presence of such an ingredient is not suitable for everyone. But at home you can get a more dietary dish if you replace the oil with beans. The pate turns out just as tasty, tender and airy as in the step-by-step photos.

Ingredients:

400 g beef liver;
80 g beans;
100 g curd cheese;
3 tbsp. l. red wine (dry);
200 ml broth;
1 onion;
1 bay leaf;
0.5 tsp. dry basil;
0.5 tsp. salt;
a mixture of peppers to taste.

Preparation:

Take red or white beans and soak them in water, preferably overnight.

After draining the liquid, fill the beans with clean water and cook for 1.5-2 hours.
We remove the beef offal from all veins and films and cut it into pieces. Chop the onion into large pieces.

Place the liver and onions in a saucepan, add a mixture of peppers, salt, basil, and add a bay leaf. Pour in wine, meat or vegetable broth. Cook the liver for 20 minutes after boiling.

Cool the finished liver a little and, together with the garlic and beans, transfer it to a blender bowl and chop.

Add curd cheese to the resulting mass and stir everything again. If the pate turns out to be a bit dry, then add the broth in which the liver was cooked.

Store the finished pate in a glass jar or in the form of a sausage in foil.

Many housewives who often cook beef liver know that such a product can taste bitter. Therefore, in order not to spoil the snack, the offal must first be soaked in cold milk, water with the addition of salt or soda.

Baked liver pate with mushrooms

The proposed step-by-step recipe with a photo of baked beef liver pate with mushrooms will allow you to get not only a tasty snack, but also an excellent filling for baking. Of course, at home, pate can be made without adding mushrooms, then the result will be just a snack with a delicate creamy taste.

Ingredients:

1 kg of beef liver;
300 ml milk;
250 ml cream (20%);
150 g butter;
2 onions;
1 leek stalk;
1 carrot;
300 g champignons;
0.5 tsp. nutmeg.

Preparation:

We wash the liver well and soak it in milk for 3-4 hours. This will make the offal meat more tender and without a bitter taste.

Afterwards, chop the liver like onions and carrots, and then fry the ingredients in a frying pan with hot oil for 7-10 minutes.

Then transfer the contents of the frying pan into a blender, add salt and spices, pour in cream, milk and beat until a paste-like mass is obtained.

Chop the champignons and fry until the liquid evaporates and turns golden.

Now add mushrooms and butter to the pate, mix, transfer to a form that can be made from foil, and put in the oven for 10-15 minutes, temperature 200 °C.

Cool the finished pate on a wire rack and then put it in the refrigerator overnight. During this time it will thicken and acquire the desired consistency.

It is better to sauté vegetables, as well as fry the liver itself, in olive or butter, then the taste of the finished pate will be more refined.

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Liver pate with nuts

The recipe for beef liver pate with apples and nuts is very simple, and the home-made snack has a sophisticated, refined taste. Such a snack, as in the step-by-step photos presented, is ideal for breakfast, as it contains a lot of protein, which gives strength and satisfies hunger for a long time.

Ingredients:

500 g beef liver;
1 large onion;
1 large apple;
50 g walnuts;
70 g butter;
3-4 cloves of garlic;
salt, pepper, nutmeg to taste.

Preparation:

The beef offal, already cleared of all films and clots, is cut into medium-sized pieces.

Chop the onion into small cubes and grate the peeled and seeded apple on a coarse grater. For pate we use fruits with a sweet and sour taste and dense pulp. For example, varieties Antonovka, Simirenko, Granny.

Grind the walnuts into coarse crumbs using a kitchen hammer or rolling pin.

Melt 20 g of butter in a frying pan and fry the onion for 6-8 minutes until transparent.

Then add the liver to the vegetable and fry the offal for 8-10 minutes.

Now put the apple in the frying pan, add salt and a mixture of peppers, mix everything and cook for 15 minutes, making sure that nothing burns.

Afterwards, grind the liver with onion and apple using a blender. Then add the remaining oil and pressed garlic cloves and beat everything again. At the last stage, add nuts and nutmeg, mix, and the pate is ready.

Liver pate should be left in the refrigerator for at least two hours before use, so it will acquire the correct consistency.

At home, getting a tender and tasty beef liver pate is not so difficult. Many housewives have their own special step-by-step recipe with photos of such a snack. Some people add red pepper, chili and curry for spiciness. And some people like to prepare an appetizer with mushrooms, herbs, quail eggs and even pumpkin. Any of the options will allow you to get a tasty and satisfying snack for every day.

Hi all!

Today I will tell you about another cooking method homemade liver pate.

To prepare liver pate at home we will need:

Liver – 0.5 kg,
carrots – 1 large or 2 small,
onion - 2 medium,
garlic – 1 clove,
butter or ghee - 1 tablespoon,
milk - 180 ml,
salt and spices to taste,
If desired, add bay leaves and peppercorns, which are removed after cooking the liver.

Homemade pate can be prepared from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, remove films and thick ducts, cut into large pieces. Chop all vegetables coarsely, carrots can be grated on a coarse grater. Vegetables will give homemade liver pate tenderness and juiciness.

You can prepare homemade liver pate according to this recipe in a Dutch oven, frying pan or Dry Cooker with a lid. Just add the liver and the rest of the ingredients for the pate, add milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

Place the liver, onions, carrots, garlic, and milk in a bowl for cooking in a microwave oven and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about the same amount as milk. After the microwave signal, let the liver sit in it for another 5 minutes. Well, I advise salting the liver after it is cooked, hot.

You can prepare the ingredients for homemade liver pate in a slow cooker. ,

It’s very easy to prepare homemade liver pate in a multicooker, it will save you from the stirring process :) Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the “baking” program and set the cooking time to 35 minutes. Use the start button to start the process. Our slow cooker is cold, so we increased the cooking time a little. It is advisable to salt the liver at the end of cooking.

Place in a container to cool in the refrigerator, I used a silicone mold for cupcakes.

I have compiled a detailed photo recipe for liver pate for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for deviled eggs and potato boats. And liver pate will make a delicious roll with butter.

I remove the top film from the veal liver 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 peel the onions, wash them and chop them.

I pour olive oil into the pan, heat the 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 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. I use the white of a boiled chicken egg, black peppercorns, and a piece of carrot for the eyes, nose and mouth of the hedgehog. Hedgehog needles - fried seeds. I also use cranberries and pickled mushrooms for decoration. That's all, bon appetit!