This review is devoted to an excellent recipe - making the most delicate liver pate. Thanks to the subtleties that I will tell you, the delicacy will turn out to be very delicate and with an exquisite taste.
Photo of the finished dish Recipe content:
- The subtleties of the perfect dish
- Ingredients
- Step by step cooking
- Video recipe
Leaver - The insides of birds and animals that are used for cooking. This composition includes: kidneys, heart, liver, diaphragm, spleen, lungs, trachea. The most valuable product is the liver. Many healthy and tasty dishes are prepared from their liver, incl. pates, sausages and pies. In terms of its nutritional quality, it is rated no less than meat. Its saturation with fats makes the pate useful for the child's body, however, harmful for the elderly. Today I want to share a recipe for a delicious liver pâté.
The subtleties of the perfect dish
- Only fresh food should be used. Frozen pate will not taste balanced. During heat treatment, there will be notes of sweetness and "blotches" of bitterness.
- To make the texture of the product tender and more juicy, add cream, butter or sour cream to the dish.
- To make the mass without lumps and a uniform consistency, it should be twisted several times through a meat grinder.
- You can cook pate in a slow cooker, in a frying pan, brazier, oven - this will not affect the taste of the finished dish.
- You can sauté vegetables in olive, butter or vegetable oil. From this, the pate will always have a different piquant taste.
- You can add all kinds of spices and seasonings to your dish to taste. For example, in addition to the standard set of components, eggs (chicken or quail), grated pumpkin, garlic passed through a press, parsnip or parsley root, herbs, cheese, etc. are put in the dish.
Preparing culinary creations is always a matter of trial and error. Therefore, if the first time you do not succeed in making a delicious pate, then do not despair. Try, experiment, add or subtract any ingredients. And then you will definitely discover the most delicious recipe for yourself.
- Caloric content per 100 g - 177 kcal.
- Servings - 1 kg
- Cooking time - 2 hours for cooking and cooling the liver, 30 minutes for making the pate
Ingredients:
- Liver - 500-600 g (this recipe uses the liver, stomachs and heart of a duck)
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 3 cloves
- Butter - 50 g
- Vegetable oil - for frying
- Bay leaf - 3 pcs.
- Allspice peas - 3 pcs.
- Salt - 1.5 tsp or to taste
- Ground black pepper - pinch or to taste
Making liver pate
1. Rinse the plumper under running water. Remove streaks and films from the liver, wash out all the blood from the hearts, remove fat from the stomachs. Put vegetables in a saucepan, add bay leaves, peppercorns, cover with water and cook on the stove.
2. When the broth boils, remove the foam, boil for 5 minutes and change the water. Then boil again. Reduce heat and cook for about 1.5 hours. The liver will be ready earlier, in about 30-40 minutes. Therefore, remove it from the pan with a slotted spoon.
3. Peel carrots, onions and garlic, wash and cut into cubes of any size.
4. In a frying pan in vegetable oil, sauté the vegetables until soft and cooked. Fry them over medium heat so they don't burn, stirring occasionally.
5. Install a meat grinder with a medium or finest nozzle and pass the finished offal and vegetables through it.
6. Then twist the food twice again to make the paste more tender.
7. On a mat wrapped in cling film or parchment paper, line the pate with an even layer, tamping it a little.
8. Place the butter in the chopper or use a blender.
9. Whisk the butter white.
10. Apply an oil layer to the liver.
11. Using a mat (baking parchment) like rolls, roll the pate into a roll.
12. Wrap the roll with cling film and leave to soak in the refrigerator for 1 hour.
12. Cut the finished roll into portions, serve on a plate and serve.
See also a video recipe on how to make chicken liver pate.
