Chicken liver pate recipe. How to make chicken liver pate at home? Chicken liver pate with figs and tkemali

29.03.2020

Before you start making the pate from chicken liver, the liver must be thoroughly rinsed under running water, cleaned all films and dried with a paper towel. Mix vegetable oil and butter in a preheated pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, season with salt, pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain slightly pink inside, otherwise it will start to taste bitter.

Pour in the cream as soon as it boils, turn off the stove, cool slightly.

Transfer the liver and onion to a blender, adding a little sauce, punch the pate until smooth. The density can be adjusted as desired.

Arrange the pate into the tins, cover cling film and leave to cool completely.

Put the cranberries in a saucepan, add a glass of water and let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.

After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. In order not to come across bones, it is better to strain the mass through a fine sieve.

When the jelly cools down to room temperature, pour it into tins with pate and refrigerate until it solidifies.

Ready-made pate is served with croutons for wine or champagne.

If you ever try to make chicken liver pate at home, you will forever give up store products. Making such a snack is quite simple, while there is different variants pâté with spices, herbs and even brandy. Therefore, you can safely fantasize and cook a new dish every time.

Classic chicken liver pate at home

The simplest version of the pate uses the available ingredients, but to add a snack delicate taste and flavor we put butter and spices.

Ingredients:

½ kg of chicken liver;
one onion and one carrot;
55 g butter (butter);
salt, pepper, bay leaf.

Cooking method:

Heat refined oil in a frying pan, fry half rings of onion until golden brown, put carrot quarters and pieces of offal.
Pour a cup of water into the ingredients, season them with spices, put a bay leaf, cover and simmer for half an hour. Then we remove the lid and cook for another 10 minutes so that all the liquid evaporates.
Pour the contents of the pan into a bowl, put the softened butter and grind the ingredients with a blender. That's all, we serve pâté with slices of wheat or rye bread.

Diet pate

If you follow your figure or play sports, then chicken liver pate will be for you healthy dish... Indeed, in such a snack there is practically no fat, the main thing is there are no carbohydrates in it, it is one hundred percent protein.

Ingredients:

550 g of offal;
one carrot and onion;
55 ml of vegetable oil;
h. a spoonful of nutmeg;
pepper, salt, herbs.

Cooking method:

Put chopped onion and grated root vegetable in a frying pan with a little oil. We do not fry the vegetables much, but simply let them soak well with oil.
Then we put the vegetables in a bowl, and in their place we put pieces of liver, which should not be fried too much. As soon as the offal changes color, return the vegetables, pour in half a glass of water, cover and simmer for 10 minutes.
After that, sprinkle the ingredients with spices, be sure to put nutmeg and some spicy herbs, simmer for another 10 minutes.
Now it only remains to grind all the ingredients with a blender and the pate is ready.

Cooking recipe with mushrooms

Many housewives have long stopped buying pates in stores, because it is not known what is included in their composition. But, at home, you can prepare a healthy snack with various additives, for example, with mushrooms.

Ingredients:

820 g of poultry liver;
95 ml of brandy;
620 g of mushrooms (oyster mushrooms, champignons);
half of a pack of oil;
two onions;
280 ml cream (33%);
salt, pepper, thyme.

Cooking method:

First of all, we will fill the liver with cognac and leave to marinate for two hours. The addition of alcohol will give the pate a special piquant taste and aroma. Then we just cut it into large pieces.
But first, fry the chopped onion in ghee, after 5 minutes put the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
Separately, also fry finely chopped mushrooms in ghee.
Now we transfer all the components to the blender bowl, add cream and grind until smooth, we get a tasty and aromatic pate, which should be infused for 7 hours in the refrigerator before serving.

With cheese

If you don't like mushrooms, then you can make a paste with cheese. We will make an appetizer in the form of a roll, so that such a dish will not be ashamed to serve even for festive table.

Ingredients:

525 g chicken liver;
325 g of processed cheese;
onion and carrot;
dill greens;
half a pack of oil.

Cooking method:

Cut the offal into pieces and fry on sunflower oil sprinkle with salt and pepper.
Then add onion rings to the liver, and after a quarter of carrots, cover and simmer until the liver is ready.
As soon as the contents of the pan are ready, give them time to cool, then add the oil and grind with a blender until a homogeneous consistency is obtained.
Now grind the dill and mix it with the melted cheese.
We spread the pate in the shape of a rectangle 1 cm thick on a cling film, and on another film we make the same layer only from cheese and of a smaller thickness.
We connect two layers, remove the film from the cheese and use the bottom film to roll up the roll, wrap it with the same film and send it to cool for several hours.

Liver pate in a slow cooker

We are offering to you interesting recipe pate in a slow cooker. Unlike other recipes, we will use eggs, and the consistency of the appetizer will resemble a soufflé.

Ingredients:

680 g chicken liver;
four eggs;
large onion;
half of a pack of oil;
280 ml cream (milk);
a couple of garlic cloves;
nutmeg, spices to taste.

Cooking method:

Put the pieces of liver, butter and beat in the blender container, then pour in the eggs, put the chopped cloves of garlic, onion and turn on the appliance again.
Now pour in the cream, put in the spices, beat the mass again and send it to the multicooker bowl, select the "Baking" mode for an hour.
After the signal, it is worth holding the snack for another 20 minutes so that it does not lose its shape.

Delicate pate with onions and carrots

You can make a delicate chicken liver pate with the addition of cream. We will also use cognac, which will give the snack a special flavor.

Ingredients:

425 g of offal;
one carrot and one onion;
125 ml cream;
half of a pack of oil;
Art. a spoonful of brandy;
spices, oil.

Cooking method:

Fry chopped onion in oil until golden brown, put grated carrots, and then lay pieces of liver, salt, pepper and fry for 10 minutes.
Then put the liver with vegetables in a bowl, give them time to cool, beat with a blender.
As soon as the mass has completely cooled down, pour in the cream, brandy, beat again and put in a mold, send it to the oven for 20 minutes (temperature 180 ° C).
Then we take it out, cool it and beat it again with soft butter. The pate may turn out to be watery, but after it has been in the refrigerator for several hours, it will harden and keep its shape.

Chicken liver pate contains vitamins A, C, E and group B. However, we are talking about a home-cooked treat! You will hardly be able to find something useful in a purchased pate, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That is why we suggest making chicken liver pate on your own, and besides, it is not as difficult as many people think.

A few secrets

Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, which will noticeably affect the taste of the pate. There should be no green spots on the product, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will taste bitter.
It is advisable to defrost the liver on the lower shelf in the refrigerator, and not in microwave oven.
It is not necessary to soak chicken liver (by analogy with beef and pork), since it never turns out to be bitter.
The preparatory stage is to flush the liver cold water and removing connective tissue, if any.
It is not recommended to store chicken liver pate for more than 3 days. If you wish to extend the shelf life of the pate, we advise you to keep it in freezer, in this case taste properties the product can be stored for up to 2 months.

Chicken liver pate: a classic recipe

You will need:

chicken liver - 800 g,
carrots - 1 large piece,
salt to taste
butter - 50 g + 1 tablespoon for frying.

Cooking method

My liver. Cut into small pieces. Fry in butter until the color changes.
Peel the carrots and onions. Cut into cubes. Fry until the onion is transparent in the same oil in which the liver was cooked.
Add liver to vegetables. Cover with a lid. Simmer over medium heat for a quarter of an hour.
Grind the liver with vegetables in a blender until smooth, do not forget to salt.
Attention: if you do not have a blender, then grind the mass through a sieve.
Put the finished pate in the refrigerator. You can try it in a couple of hours!

Another delicious chicken liver pate recipe

You will need:

chicken liver - 1 kg,
butter - 100 g,
milk (3.2%) - 500 ml,
cream (20%) - 400 ml,
onions - 3 pcs.,
vegetable oil - 3 tbsp. l.,
salt to taste
ground black pepper - to taste.

Cooking method

My liver, we remove the veins. Fill with milk and leave for an hour.
Cut the onion into half rings.
Heat the vegetable oil in a frying pan, add 30 g of butter.
Fry the onions in oil.
We wash the liver. We send to the bow. Stirring constantly, fry for 20 minutes.
Reduce heat and pour in cream. We simmer for a quarter of an hour (during this time, the volume of cream should be halved).
We transfer the mass to a blender, add the remaining butter. Grind.
We put the finished pate in the refrigerator for the night, and in the morning during breakfast we enjoy delicious sandwiches.

Video recipe for the occasion:

Chicken liver pate with spices

You will need:

chicken liver - 500 g,
thick sour cream - 200 g,
onions - 2 pcs. medium size,
garlic - 2 cloves,
butter - 2 tbsp. l.,
ground coriander seeds - 1 tsp,
nutmeg - 1 pinch
salt to taste.

Cooking method

Cut the prepared liver into small pieces.
Peel the onion. Finely cut.
We clean the garlic. We chop.
Fry the onion and garlic in melted butter for 5 minutes.
We spread the liver to the vegetables. Simmer for another 10 minutes.
Add the spices indicated in the ingredients list. We mix.
We put sour cream. Simmer for 5 minutes.
Transfer the finished mass to a blender. Grind until puree.
We shift the pate into the form. Cover with cling film. We put it in the refrigerator. As soon as the food has cooled down, you can remove the sample.

Chicken liver pate with egg and vegetables

You will need:

chicken liver - 500 g,
carrots - 2 small pieces,
vegetable oil - 2-3 tbsp. l.,
hard-boiled chicken eggs - 2 pcs.,
butter - 100 g,
ground black pepper - to taste,
salt to taste.

Cooking method

Prepare the liver by removing the films. We cut.
Peel the onion. Cut into small cubes.
We heat up the vegetable oil. Pass the bow in it.
Add carrots to the onion. Simmer for another 5-7 minutes.
Boil the liver in salted boiling water for 10 minutes.
We clean the eggs. Chop finely.
Mix all prepared ingredients in a blender until smooth.
Add salt and pepper. Mix well.
Transfer the finished pate into a glass container and put it in the refrigerator for a couple of hours. After the specified time, we try.

Pate with apple and cognac

You will need:

chicken liver - 500 g,
butter - 220 g,
onions - 2 small pieces,
apple - 1 pc.,
cognac - 3 tbsp. l.,
cream (20%) - 2 tbsp. l.,
salt - 1.5 tsp,
lemon juice- 1 tsp.,
ground black pepper - 1/4 tsp.

Cooking method

Peel the onion. Finely cut.
We clean the apple, remove the seeds. Chop finely.
Melt in a frying pan 30 g butter... We spread apples and onions, simmer until softened.
My liver. We divide each in half.
Add another 50 g of butter to the butter in which the onion and apple were languishing
We spread the liver and fry over high heat until tender (10-15 minutes).
We turn down the fire. Pour in brandy. We set fire (this will allow the alcohol to evaporate).
Mix onions, apples and liver in a blender. Pour in the cream. We puree. Transfer the pate into a bowl.
Put 100 g of softened butter and 1/3 of the pate in a blender. Grind. Add half of the remaining liver mass. Turn the blender back on at full power. Put the remaining pate. Grind.
Pour in lemon juice and add spices. We mix.
Transfer the pate into small forms. Fill with the remaining melted butter. We cover with cling film and send to the refrigerator for several hours.

Pate in a slow cooker

You will need

chicken liver - 500 g,
butter - 70 g,
carrots - 1 pc.,
onion - 1 pc.,
olive oil - 1 tbsp. l.,
nutmeg - 1/4 tsp.,
chopped pistachios - 1 handful,
salt - 1 pinch.

Cooking method

Peel the onion. Cut into thin half rings.
We clean the carrots. Rub on a fine grater.
Pour into the multicooker bowl olive oil and lay out the prepared vegetables. We cook for a quarter of an hour in the "Stew" mode.
After the specified time has elapsed, add the pre-washed liver cut into small pieces. Season with spices. We continue to simmer for another 10 minutes.
Grind the mass cooled to room temperature in a blender.
We add butter, but not all - about a tablespoon should be left. We puree again.
Lay out the pate into shapes.
Melt the rest of the butter in the microwave. Fill the pate with it.
Sprinkle with chopped pistachios. We send it to the refrigerator for a couple of hours, not forgetting to first cover the pate with cling film.
The chicken liver pate made according to this recipe goes well with bread. Bon Appetit!

The liver stands out among all other meat by-products for its usefulness and pronounced taste. It is not difficult to prepare it, no matter what variant of the dish you choose. Let's discuss how to make pate from the liver. He can become excellent option for breakfast. And if you also decorate the pate a little, then it's not a shame to put such a dish on the festive table.

You can choose any liver for the pate, but chicken is the softest and most tender. Plus, it's a little faster and easier to cook. Chicken liver will be the main ingredient in all the recipes in this article.

The basic principle of making a pate is grinding the liver with a grater, blender or meat grinder and adding other components (for example, vegetables, herbs, boiled eggs). For a more delicate consistency, add milk or broth. Now let's take a closer look at everything.

Liver pate with bacon

Cooking time

calorie content per 100 grams

A pate prepared according to this recipe is very easy to spread on a sandwich. When choosing lard, make sure it is fresh and soft. The dish with the addition of lard differs from the others in its high calorie content, so people on a diet should choose a different recipe.

Preparation:

If the consistency seems too dry for you, add a little liquid from the pan, then stir.

Most housewives prepare pate according to this recipe. It is considered classic and does not contain any additional flavoring components. You can take the recipe as a basis and change it as you wish.

Cooking time: half an hour

Caloric value: 111 kcal / 100 g

Preparation:

Wash and peel vegetables, then grate them;
Cook the liver in salted water for 15 minutes;
When the liver is ready, remove it from the broth and let it cool, then scroll through a meat grinder;
Fry vegetables in hot vegetable oil, then add to the liver mass;
Add butter to the liver and vegetables, softening it beforehand. Salt and pepper, and then mix everything well;
Put the pate in a mold and refrigerate for half an hour.

It is really spicy and exquisite dish that you can pleasantly surprise guests with. The combination of thyme, garlic and nutmeg with wine gives a delicious aroma that will saturate the liver. Decorate the pate beautifully, and it will surely become a signature dish of any festive evening.

Caloric value: 117 kcal / 100 g

Preparation:

First, prepare a marinade for the liver with wine, grated garlic, salt, thyme and nutmeg. Place the liver in it and leave for a couple of hours;
Peel the onion. You don't need to cut it at this stage;
Remove the liver from the marinade and place the onion in it. Put on low heat and simmer until the vegetable becomes soft and the liquid evaporates;
Fry the liver in butter;
Dissolve gelatin in 50 ml of cool water, heat, but do not bring to a boil;
Combine the onion and liver in one container (together in the remaining liquid) and blend;
Add prepared gelatin to the liver-onion mass. Stir the ingredients;
Place the pate in a pretty silicone mold and put in the cold for at least 4 hours;
Turn the frozen pate onto a serving plate and arrange.

This is another festive version of the pate, which will certainly captivate your guests with its originality and beauty. The liver goes well with cheese and tomatoes.

Cooking time: 30 minutes

Caloric value: 115 kcal / 100 g

Preparation:

Wash and peel the onions and carrots, then grate them;
Rinse the liver and cut;
Fry the grated vegetables with the liver in hot oil. Salt and lightly beat the mixture with a blender;
On a grater, grate the cheese into a separate bowl;
Rinse the tomatoes and chop them as finely as possible with a knife, then add to the cheese. Chop the dill there, mix everything;
Dissolve the gelatin according to the instructions on the package. Pour one half into the liver-vegetable mass, and the other into the cheese-tomato mass. Remember to stir;
Take a deep, but not very wide form, cover with foil;
Stack the pate in layers, alternating cheese and tomatoes with liver and vegetables;
Place the dish in the cold for 3 hours (longer). Then flip on beautiful dish and decorate.

Pate - cook in a slow cooker

If you have such a miracle of technology in your kitchen as a multicooker, then try to cook pate in it - it's quite simple.

Cooking time: 35 minutes

Caloric value: 112 kcal / 100 g

Preparation:

Wash the onion and carrots, grate;
Pour any vegetable oil into the multicooker bowl, for example, mustard oil, add chopped vegetables. After setting the "quenching" mode and closing the lid, cook for 15 minutes;
Rinse the liver, cut into small pieces and put in a slow cooker with vegetables. Salt, add seasonings, stirring thoroughly;
After 10 minutes, remove the contents of the multicooker. Refrigerate, then add soft butter and purée using a blender;
You should have a pasty, delicate consistency that is easy to spread on bread. Bon Appetit!

Secrets of experienced housewives

Do cooking even this simple dish, like liver pate, there are secrets:

Before you start making liver pate, you need to rinse the main ingredient and soak it in milk for a while. This procedure will give your dish tenderness and lightness, the pate will turn out to be a little crumbly and pasty. In addition, milk will absorb excess bitterness;
Whichever way heat treatment you have not chosen, it is very important to observe the temperature and time correctly. If, during cutting, it turns out that the liver is not ready, then this can still be corrected. But if you overexpose it on the stove, the dish is hopelessly spoiled;
Where liver stewing is required, it would be good to use instead of water meat broth(chicken is best). This will allow the taste and aroma of the liver to open up even more, to make it juicier;
To add spice to the dish, not only spices are used, but also various oils. Traditionally, sunflower or creamy is used, but there is also mustard, olive, pumpkin and many others. Spread vegetables in oil and see how their completely new taste and aroma unfold;
If you don’t have the required butter on hand, do not substitute margarine for it. Better to use unsweetened yogurt or sour cream;
Don't be afraid to experiment. Liver pate is difficult to spoil with new ingredients. From vegetables, except for onions and carrots, you can add pumpkin, colored or Chinese cabbage, zucchini, broccoli. Chicken eggs can be replaced with quail or duck eggs. Mushrooms go well with the liver. And how much different types there are spices and herbs that allow you to create a new culinary masterpiece every time - you can't count;
If you have prepared a pate and it seems dry - do not despair, you have two whole options for how to proceed: add the liquid remaining after stewing or boiling to the pate, then stir until smooth, if there is no such liquid left, ordinary milk will do;
An important part of making liver pate is the design, because the dish should not only be tasty, but also look aesthetically pleasing. Whatever shape and consistency you choose, decorate with slices of vegetables, grated egg, herbs, crushed nuts or pomegranate seeds.

Homemade pate never beats those sold in supermarkets. It is much tastier, healthier and safer. In addition, you can add all the ingredients for this dish, focusing on your own taste. Cook with love and you will definitely succeed.

Ingredients:

500 g chicken liver;
2 onions;
1 carrot;
200 g butter;
vegetable oil for frying;
salt and pepper to taste.

Preparation:

Cut the chicken offal into small pieces and fry in a pan with butter for 7-8 minutes.

Then sprinkle the liver with salt, pepper and put onion and carrots, cut into half rings, to it, fry for 10-12 minutes.

Here it is important not to overcook the liver, juice should remain in the pan, then the pate will turn out to be delicate in taste. Add butter to the fried liver.

We send the contents of the pan into the blender bowl and grind.

We spread the resulting mass on a board covered with cling film, level it.

We spread the creamy product cut into longitudinal slices, wrap it in a roll and wrap it with cling film.

We send the resulting rolls to a cool place and leave there overnight.

It is better to buy chicken offal chilled, because this way you can see its surface, color and wholeness. Choosing a deep-frozen liver, you can stumble upon a low-quality product.

Paste recipe from Julia Vysotskaya

The famous TV presenter Yulia Vysotskaya has her own recipe for chicken liver pate, which she offers to try all housewives step by step at home. To make the pate tender in taste, Julia recommends rubbing it through a sieve. But the ready-made appetizer, as in the photo, is served with toasted bread.

Ingredients:

1 kg of chicken liver;
2 large onions;
50 g butter;
6 sprigs of fresh thyme;
150 ml heavy cream;
2 tbsp. l. cognac;
a pinch of ground nutmeg;
a pinch of sea moth;
a pinch of pepper mixture.

Preparation:

Finely chop the peeled onions and fry in oil until golden brown or just until transparent.

Put pieces of chicken liver to the onion, sprinkle with nutmeg, thyme leaves, sea salt and pepper. Fry for a few minutes until the offal is cooked.

Pour in the cognac, after evaporating the alcohol, keep the liver on the fire for a couple more, add the cream, stir and turn off the heat.

Transfer the contents of the pan to a blender and grind.

We send the finished paste to a cool place overnight.

If you melt the butter and pour it over the pate, the snack can be stored for up to two weeks.

Chicken pate from Stalik Khankishiev

Another culinary guru, Stalik Khankishiev, offers to cook chicken liver pate at home. The culinary specialist advises pouring fat into the pate, so you can preserve its aroma and rich taste, and also recommends not only stewing chicken offal in a frying pan, but also darken it in the oven.

Ingredients:

1 kg of chicken liver;
150 g butter;
120 g goose fat;
100 ml cream;
2 carrots;
3 cloves of garlic;
a pinch of nutmeg;
salt and pepper to taste;
melted butter for filling.

Preparation:

We clean the chicken liver of film and all blood clots, rinse under water and cut into pieces.

We crush the cloves of garlic with the flat side of a knife and send them to the pan with melted goose fat, lightly fry and pour out the diced carrots, simmer until the vegetable is soft.

As soon as the carrots become soft, lay out the liver, do not mix anything, just simmer for 3 minutes, then salt and turn over.

Fry for another 3 minutes, then sprinkle with salt, pepper and transfer everything to a blender, grind.

Melt the creamy product, pour it into the creamy mass, mix again. Now add the nutmeg and pour in the cream, mix and put the resulting mass in the pots.

We put the pots in a deep baking sheet, pour in water so that the liquid reaches the middle of the dishes.

We cover the pate itself with a thin layer of ghee and send it to the oven for an hour, temperature 130 ° C. Cool the finished appetizer and start making sandwiches.

To make the pate tender, before cooking, the chicken liver should be soaked in milk for half an hour, so it will become softer.

Jamie Oliver's Chicken Liver Pâté Recipe

Creation wizard culinary masterpieces Jamie Oliver also pours butter on the chicken liver pate and claims that the fatter the snack, the tastier it is.

Ingredients:

0.5 kg of chicken liver;
200 g butter;
100 g ghee (for filling);
bulb;
2 cloves of garlic;
1 tsp brandy;
1 tsp thyme;
salt and pepper to taste.

Preparation:

Chop the onion into small cubes, finely chop the garlic. We bring vegetables to a soft state in a pan with heated vegetable oil.

In a separate frying pan, fry pieces of chicken offal with thyme.

Then pour the brandy over the liver, sprinkle with pepper and bring the liver to full readiness. We send all the fried ingredients to the blender bowl, grind and cool.

Melt the butter, mix with the pate and put the appetizer in jars.

On a steam bath, bring the ghee to a liquid state and fill it with pate.

We keep the pate for 24 hours at low temperatures.

If there is no ghee, then we take a pack of butter product, put it in a heat-resistant bowl and put it in the oven, let the butter exfoliate at a temperature of 100 ° C. After we drain the upper fatty part, this will be the ghee.

Chicken pate in the oven

Chicken liver can always be served on the table delicious dishes, but the most popular appetizer is pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the appetizer turns out with a rich taste. Many recipes use carrots, which add sweetness to the pate, but if that taste doesn't work, then you don't need to use it.

Ingredients:

0.5 kg of chicken liver;
1 onion;
60 g butter;
1 tbsp. l. sour cream;
1 tsp flour;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Saute finely chopped onions in oil until golden, then send them directly with raw liver pieces to the blender bowl and chop.

Add pieces of butter, add salt, pepper, nutmeg and flour, mix again.

Now put the last ingredient in the form of sour cream, stir and put the resulting mass in baking pots, greased inside with butter.

We send the pate to the oven for an hour, the temperature is 180 ° C.

Chicken liver needs to be salted only at the end of its preparation, if salted at the beginning, then the offal will quickly lose its juiciness.

Champignon recipe

You can make a pate with mushrooms from chicken liver at home. Such a step-by-step recipe with a photo will surely be appreciated by those who adore dishes with the addition aromatic mushrooms.

Ingredients:

500 g chicken liver;
150 g champignons;
1 onion;
1 carrot;
2 tbsp. vegetable oil;
70 g butter;
salt and pepper to taste;
0.5 tsp hops-suneli.

Preparation:

Cut the onions and carrots into large cubes, fry the vegetables until golden brown and then lay the mushrooms cut into slices to them.

After 2 minutes, add pieces of chicken offal, simmer under the lid for 15 minutes.

After that, sprinkle the contents of the pan with salt, pepper, suneli hops, put pieces of the butter product, heat it up, remove from heat and cool.

It remains only to grind everything with a blender, arrange the pate in jars and pour over it with melted butter.

The finished appetizer can be cooled so that the top layer of butter is well frozen, or the pate can be immediately served to the table along with slices of bread, vegetables and herbs.

Liver pate in Polish

For those who are looking for unusual recipe with a photo of chicken liver pate should be offered step by step option Polish-style snacks that can be prepared quickly and easily at home.

Ingredients:

500 g chicken liver;
3 eggs;
100 g of Feta cheese;
2 cloves of garlic;
500 g pear;
1 tbsp. l. butter;
1 tsp cinnamon;
salt and pepper to taste;
olive oil.

Preparation:

Grind the peeled and washed chicken offal until smooth with a blender.

So, using a blender, grind eggs with cubes of brine cheese and cloves of a spicy vegetable.

We combine the two resulting mixtures, add salt and pepper, beat again and pour the resulting mass into heat-resistant molds, greased with oil.

We do not fill the molds to the end, leave room for the pears, put them in the mold and pour in water to half the pots, send them to the oven for 50 minutes, temperature 150 ° C.

Peel the pears, cut into cubes, pour into a pan with melted butter, sprinkle with cinnamon and simmer for 5-7 minutes.

If the fruits are not juicy, then add water.

We take the finished pate out of the oven and put the caramel pears on top.

An original Polish snack can be served immediately after it has completely cooled, but it is better to keep it in the cold for 8 hours so that the pate and fruit can exchange flavors and aromas.

Diet recipe

Chicken liver is not only rich in nutrients, but also low in calories, so if you choose correct recipe pate, you can get a diet snack.

Ingredients:

400 g chicken liver;
2 tbsp. l. flour;
1 large onion
1 egg;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Put pieces of chicken liver, diced onion in a blender bowl and beat until smooth.

Drive an egg into the resulting mass, add flour and all the spices, stir with an ordinary whisk.

We will cook the pate in the microwave, so we take the molds, you can use silicone ones, fill them with the liver mixture and put them in the oven for 3.5 minutes, setting the power to 850W.