How to make liver pate yourself? What to add to get an exquisite and delicate dish? What is the best liver to use? You will find answers to all these questions in this article.
Photo of the finished dish Recipe content:
- Secrets of the correct liver pate
- Ingredients
- Step by step cooking
- Video recipe
Fragrant, delicate and airy liver pate … What could be tastier than such a delicious snack? Pork pate with vegetables, prepared according to the recipe of the French monarchs, will turn your feast into a truly royal one! This liver snack is closely related to the world's culinary arts. Its ancestor is Ancient Rome, where a dish of duck liver was prepared and served at wide feasts to noble nobles. But soon this dish was forgotten, and revived after several centuries in medieval France, after which it experienced the second heyday of its popularity.
Secrets of the correct liver pate
- Liver pate is easiest to make from chicken liver, because it does not need any prior preparation. From pork and beef offal, first remove the film, and then start cooking. To make it easier to do, the product can be dipped in hot water for a few minutes. For a more delicate taste, the liver is soaked in milk. The soaking time depends on the size of the pieces: large pieces take longer to soak.
- For the pate, it is best to use fresh ingredients. The food will not taste balanced from frozen ingredients.
- The surface of the main ingredient should be smooth, firm and a uniform deep red color.
- To obtain a mass of a homogeneous and delicate consistency, without lumps, it should be twisted through a meat grinder 3 times.
- Caloric content per 100 g - 153 kcal.
- Servings Per Container - 15 Pieces
- Cooking time - 1 hour
Ingredients:
- Pork liver - 700 g
- Carrots - 2 pcs. (medium size)
- Onions - 1 pc.
- Pork lard - 100 g
- Butter - 150 g
- Refined vegetable oil - for frying
- Salt - 1.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking liver pate
1. Peel the carrots, wash and cut into cubes about 1–1.5 cm in size.
2. Peel the onions, wash and cut into cubes or strips. The cutting shape of the products is not important, because in the future they will be twisted in a meat grinder.
3. Pour pork pate with boiling water, remove the foil, wash and cut into any size, but not too small pieces. Otherwise, during frying, they will quickly dry out, become dry and you will have to add more lard or oil to the dish, which will make the snack more high-calorie. If you wish, you can soak the pieces of liver in milk, then the liver will become more tender. But for pate, this process is most often skipped, because thanks to the rest of the ingredients, the food will already be very soft and tender.
4. Heat a frying pan with vegetable oil and send the carrots and onions to fry. Saute them over medium heat for about 10 minutes, stirring occasionally.
5. Then add the liver and continue to fry the foods until they are fully cooked. Season with salt and pepper 5 minutes before the end of cooking.
6. Place the meat grinder with the medium mesh rack and twist the fried liver, carrots, onions and fresh bacon 2-3 times.
7. Add 50 g of softened butter to the mass and mix well.
8. The pate is, in principle, ready to eat. But it can be beautifully served, for example, in the form of a roll. To do this, take baking parchment or a mat wrapped in cling film. On them, in an even layer no more than 1 cm thick, lay out the liver pate, crushing and pressing it with your hands so that it looks like a whole cake.
9. Brush the pate with softened butter.
10. Wrap the pate in a roll, wrap it with cling film and refrigerate for 1 hour.
11. Then take out the roll, unfold it, use a sharp knife to cut into pieces about 1–1.5 cm thick and serve the table.
See also the video recipe and principles for making pate with chef Lazerson:
