Liver pate is a delicious snack. But how to decorate it beautifully so that it looks interesting on the festive table? I advise you to use my recipe and the original design of the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
You can buy liver pate in almost every store. However, it is much tastier and safer to cook it yourself at home. To do this, you need a minimum set of products - the main component is the liver, and additional ingredients to taste. As the latter, you can use carrots, onions, butter, eggs, bacon, spices, etc.
Having prepared the liver pate, you still need to arrange it and serve it beautifully at the table. This can be done in many ways. I will share one of them with you today. We will cook balls, in the middle of which we put a slice of butter, and on top we bread with egg shavings. By the way, if you still prefer to buy liver pâté rather than cook it yourself, then it can also be served in the same way by making such small koloboks.
By the way, sometimes, a ready-made commercial pate helps out great. Especially when guests unexpectedly came to visit. Then it is always convenient to have such snacks in the refrigerator, from which you can quickly prepare hearty and tasty dishes. And this ingredient will come in handy.
- Caloric content per 100 g - 143 kcal.
- Servings Per Container - 20 Balls
- Cooking time - 1 hour 30 minutes
Ingredients:
- Liver - 500 g
- Ground black pepper - a pinch
- Carrots - 200 g
- Onions - 200 g
- Egg yolks - 2 pcs.
- Butter - 50 g
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
Making a liver pate snack:
1. Remove the film from the liver. If you use pork offal, soak it beforehand, preferably in milk, for half an hour. This action will help remove the bitterness from the product, which is inherent in it. After the liver, wash and cut into medium pieces. If you are using chicken, then you do not need to carry out such actions. By the way, a more tender appetizer will be made from chicken liver.
2. Pick up a cooking pot and place the chopped liver in it. Peel the carrots, rinse, cut into pieces and send to the pan to the liver.
3. Pour the food with drinking water and send it to the stove to cook. Add salt and black pepper and, after boiling, simmer for about half an hour. Optionally, for more aroma and taste, you can put a bay leaf and a few peas of allspice, which after that will need to be removed.
4. Peel and chop the onions.
5. In a skillet in vegetable oil, sauté the onion until transparent over medium heat.
6. When the liver and carrots are ready, tip them onto a sieve to drain all the liquid. Leave to cool slightly to avoid scalding.
7. Install the meat grinder and pass the boiled liver with carrots and sautéed onions through it.
8. To make the pate more tender, twist the food 1-2 more times.
9. By this time, boil the hard boiled eggs. To do this, put them in cold water and after boiling, cook for 8-10 minutes. Then cover with ice water and leave to cool. Peel and separate the whites from the yolks.
10. Grate boiled yolks. Cut the butter into cubes about 1-1.5 cm. Use cold to make it easier to cut.
11. Next, shape the snack. Take a portion of the pate and shape it into a round tortilla with a lump of butter in the middle. Instead of butter, you can put a nut, a piece of prune and other products.
12. Lift the edges of the pate and form a ball about 3 cm in diameter. Put it in the egg shavings and twist several times until the bun is completely covered with shavings.
13. Place the finished liver balls on a serving plate and serve for the feast.
See also a video recipe on how to make a delicious liver pate.
