To make the morning really good, and make the faces of your family happy, offer them toasts with beef liver pate and apples. They will be pleased with the delicate taste with a light apple note.
Pate is a versatile snack that can be prepared from a mass of various components, taking meat or chicken, liver or fish as a basis, supplementing it with vegetables, and sometimes fruits. I suggest making a liver pâté from beef liver and apples. This, at first glance, an unusual combination, as a result, will present the dish with an unusually delicate taste and light texture. Such a pate will be appropriate at breakfast with a cup of tea, at a family lunch or dinner, as well as at a festive feast. You can take it with you out of town for a picnic or spread it on toast and you will be assured of a great snack. Now let's get to work!
See how to make pork liver pate.
- Caloric content per 100 g - 217 kcal.
- Servings - for 6 people
- Cooking time - 40 minutes
Ingredients:
- Beef liver - 500 g
- Apples - 2 pcs.
- Onions - 2 pcs.
- Butter - 150 g
- Cream 20% - 50 ml
- Salt - 0.5 tsp
- Ground black pepper - to taste
Step by step preparation of beef liver and apple liver pâté
The liver needs to be prepared: rinse, remove films, veins and channels and cut into small pieces.
Divide the butter conditionally into 3 parts. One will be needed for frying the liver, the other for onions and apples, and the remaining one for the pâté itself. Fry the liver about a third of the butter required for the recipe. Make sure that the oil does not burn. Season with salt and pepper almost before being done to taste.
Peel and cut the apples and onions into small cubes.
Melt the butter in a skillet and add the onion. As soon as it is slightly pooped and becomes transparent, toss the apple pieces to it, stir and simmer until they become soft.
Combine the prepared liver with apples and onions. Stir.
Pour in 20% cream. If there is no cream, they can be replaced with full-fat whole milk.
Place all the ingredients for the pate in the bowl of a blender or food processor and purée. You can also use a hand blender - the result will be the same.
Add chilled pieces of remaining butter and continue whisking the pate until smooth.
Transfer the pate to a storage container, allow it to cool completely and refrigerate.
The pate has an excellent consistency, it is homogeneous, easy to spread, and the apple makes its structure very delicate and adds an interesting sweetish note.
A wonderful appetizer - beef liver and apple pâté liver pâté - ready. Try to cook such a dish for your loved ones and you will be rewarded with their grateful smiles. Bon Appetit!
See also video recipes:
Liver pate with apples
