How to make chicken pate at home. Chicken stomach pate

12.05.2020

Almost every European country has its own version of chicken pate. Maria Sorokina gives a master class on cooking a simple chicken pâté, which can be made at home without any problems - for a holiday or just for a big family dinner.

From chicken liver they especially liked to be served in French bistros - for an appetizer before lunch or dinner with white toast and jam. Over the decades, French chefs have worked heartily to create many of the most difficult to prepare versions of chicken pate, including baked in a water bath, wrapped in dough, etc. Some of them are very good. But my favorite is the simple one, which can be cooked in half an hour. The main thing is to follow a few simple rules.

Toast with pate and jam

Chicken liver for chicken pate

The liver can be taken both fresh and frozen - and thawed when room temperature... Some people prefer to soak it in milk or salt water, but if the liver good quality, this is completely optional. Liver from Petelinka is best suited for cooking - the pate will turn out to be very tender and tasty from it. It is also not necessary to remove the films - in the finished ( already shredded) in the pate, they are not felt either in texture or in taste.

Much more important is how you cook the liver. It seems that it does not matter at all how to subject it to heat treatment, if then it is still sent to the combine, but this is not at all the case.

The consistency of the finished liver should be just that: juicy, creamy and pink inside

To make the chicken liver really tasty, it must be fried. And on a very hot skillet, in one layer and lightning fast. Then the outside will have a toasted crust, but inside it will remain juicy, creamy and pink.

If the pan is underheated, there is too much liver on it, or you have kept it on fire longer than necessary, it turns out tasteless, evenly gray and dry. The difference between the first and the second in taste is obvious.

Other ingredients for chicken pate

The onion is worth adding. It gives moisture and sweetness to the pate. Perfect option- shallots, which will also add a slight garlic flavor. Pure garlic for chicken pate is a little rough. But if the shallots could not be found, then you can take the usual ( better red) onions plus a little garlic.

For the same reasons, you can add an apple to the pate - it is combined to taste with chicken liver wonderful. You should not add carrots, she too pulls the blanket over herself. Better to leave it for beef and other meat pates.
You shouldn't be too zealous with spices. Salt and pepper, in principle, are enough. White pepper works better than black pepper. Add fresh thyme if desired.

Onion and apple prepared for making chicken pate

Butter and heavy cream are usually added. They keep their shape better and become smoother, both in texture and in taste. But if, for some reason, you don't want to add fat content, you can do without them. The paste will taste even brighter, but the grains will be more noticeable in it. If you still decide to add butter, then knead it not in hot, but in a slightly cooled pate so that it does not lose its taste.

Alcohol helps to enhance the flavor of the pate. In the case of chicken pate, there is nothing better than sweet wine. Port wine, Madeira, sweet sherry, vinsanto - everything goes well. If there is no sweet wine, cognac works well too.

Chicken pate recipe

12 servings (600 g pate)

What do you need:

450 g chicken liver
150 g chilled butter
2 shallots
1 apple
3 tbsp. l. sweet wine (e.g. port, madeira, sweet sherry)
salt, white pepper

What to do:

Peel the shallots and chop finely. Remove the peel and core from the apple and grate on a coarse grater. rinse, pat dry with paper towel and cut each in half.

In a wide skillet, heat 2 tbsp. l. butter. Add onion and cook over medium heat, stirring occasionally, 3-5 minutes until translucent. Add the apple and continue cooking for another 3 minutes. Transfer everything to the bowl of a food processor.

Transferring the apple-onion mixture to the bowl of the food processor

Return the pan to the fire. Melt 2 more tbsp. l. oils. Add as much liver as fits in one layer. Cook over high heat for about 2 minutes on each side ( the liver should turn brown on the outside but remain pink on the inside). Transfer to the bowl of a food processor and repeat with the rest of the liver.

We spread the liver in one layer

Return the pan to low heat, pour in the sweet wine and cook for 2-3 minutes, until the alcoholic smell disappears and the light soot leaves the bottom of the pan. Pour wine and juices into the bowl of the food processor.

Add salt, pepper and grind until smooth. Cool the pate for 10-15 minutes.

Cut the remaining butter into small cubes and add one at a time to the pate, continuing to chop. Try it, add salt and pepper if necessary.

Add the cubes of butter to the bowl of the chicken pate food processor

Transfer pate in a serving bowl or jar, cover with cling film or a lid and refrigerate (at least 2, or preferably 4 hours). Remove from refrigerator 20-30 minutes before serving.

Make toast, white or cereal. Put a jar of sour berry jam, or even better onion marmalade, on the table and start!

Ready chicken pate in a jar

Maria Sorokina:

« Most of all I love to cook and feed my friends and relatives. In order to blog about food, cook courses and take food tours to Italy, I gave up my successful career as a management consultant. I have traveled extensively and studied cooking throughout Western Europe and Southeast Asia. And now it is absolutely clear that what touches me the most is simple food, which almost effortlessly turns out to be bright and unforgettable. There is so much of it that it is not at all necessary to take up complex recipes... I will talk about her».

Fish is a delicious and healthy marine product. In recent years, the consumption of fresh fish has dropped dramatically, while cancer, stomach and heart diseases have increased. Probably for a reason during fasts are allowed fish dishes!
Fish is a versatile culinary product. It will look great in any form. Surprisingly, fish waste is also used. Some of them are suitable for creating dishes or additions to them. Take for example fish heads... They can make a delicious fish paste.

To make fish head pate you will need:

Fish heads - 1 kg.;
Onions - 4 pcs.;
Hard cheese - 200 gr.;
Butter - 100 gr.;
Mustard - 2 tablespoons;
Sunflower oil - 5 tablespoons;
Peppercorns - to taste;
Salt to taste;
Bay leaf.

Recipe Information

Type of dish: snacks
Cooking method: on the stove
Servings: 4
5 h

How to make fish head pate:

Any fish is suitable for making fish paste.
Remove excess from each head (eyes, fins, remnants of fillets, gills), all this is definitely not needed. Rinse prepared fish heads thoroughly. Place in a suitable sized saucepan. Fill cold water so that it completely covers the product, cook over high heat. Wait until it boils, remove the foam in time, cover and reduce the boiling point.
Stir constantly. Cooking heads will take 4 hours.

Add coarsely chopped onions and peppercorns 40 minutes until fully cooked. Before removing from the stove, add bay leaves and salt. It is recommended not to add a lot of salt, because the recipe also contains cheese. To check the readiness, you should take a fork and try to press down on any head with it. If everything worked out, then the fish heads are boiled.

Separate the broth with a colander, wait until it drains, put in a cool place to cool. Grind the fish heads cooked with spices two or three times using a meat grinder.
Add finely grated cheese, butter and mustard. Mix all ingredients thoroughly. Add a little broth in the process. Stir again.

Our fish head pate is ready-made. If it seems to you that there is too much of it, we advise you to let it simmer over low heat and immediately divide into containers. Thanks to this, the fish pate will stay in the refrigerator for a long time, guaranteeing your family a delicious, healthy snack, as an addition to the first or second course.

If the fish pâté turns out to be watery as a result, do not worry, after holding on for a certain time in the freezer, it will reach the desired consistency.

Watch the video recipe: how to quickly make a delicious fish head pate

Today I will show two recipes for chicken liver pate, both with a photo and step by step. The first will be everyday and budgetary, which is quick and easy to prepare at home. The second is more expensive, it takes longer to cook, but the pate turns out to be softer, more airy. Using it, I usually prepare the filling for or volovanov for the festive table.

Chicken liver pate with onions and carrots

It prepares very quickly. True, it also flies away quickly. And by the way, it is useful and, one might say, diet dish even the most ardent lovers of the liver gobble up on both cheeks.

Ingredients:

chicken liver - 500g;
carrots - 1pc;
onion - 1pc;
sunflower oil - 2-3 tablespoons;
salt to taste;
butter- 200gr.

How to make chicken liver pate at home:

Preparation of the liver. Of course, it is best to make the dish chilled, but if yours is frozen, then it must be completely thawed. To do this, we get out of freezer on the eve of cooking, put in a bowl and put in the refrigerator compartment. It will thaw out in such conditions gradually, which is better for her in particular and for meat products generally. The bowl will be needed because water and blood will flow from the liver and need to be drained. For the same purposes, it is also best to put the chilled liver in a colander and support it for about 10 minutes. Then we sort it out, cut off possible fat and the remnants of the bile ducts or pieces with stains of bile, which is bitter, so we do not need it at all. Unlike beef or pork, the film does not need to be removed from the chicken liver, it is thin and will not interfere.
Then we cut it into pieces. Cutting in half is usually sufficient. And for now, set aside.
Peel carrots and onions, rinse with water. Carrots can be grated or cut into pieces. This is not important, as in the end it will all grind, but grated carrots cook faster. Finely chop the onion with a knife.
Heat the sunflower oil in a frying pan. Fry vegetables until soft.
Put the liver in a frying pan, stir, fry for 1 minute.
Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook for longer, the food will become dry and tough.
There are recipes when vegetables and liver are fried separately. I think this is superfluous, since all this will then turn into pate, and cooking together is a great time-saver.
Transfer the contents of the pan to a bowl and let cool slightly.
Then we take everything carefully so that not a piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also skip it through a meat grinder, but then you need to install the grill with the smallest holes, plus twist everything twice.
The butter will give the paste the desired consistency and thickness. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. You cannot add to warm, let alone hot liver mass! The butter will melt and the snack will turn out to be liquid.
You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
We lay out ready mass by capacities. By the way, this may be the usual glass jar... Put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!

Chicken liver pate recipe with photo step by step

A feature of this recipe will be the addition of cream and cognac, with which the pate turns out to be very delicate and aromatic. After adding cognac, we will bake the semi-finished product in the oven. Alcohol will evaporate from heating, but the aroma will remain.

Ingredients:

chicken liver - 450g;
onion - 1pc;
cream 10% - 100ml;
butter - 100g;
vegetable oil for frying;
salt, black pepper - to taste;
cognac - 1 tbsp.

How to make a delicious chicken liver pate at home:

It will be possible to spread the pate on bread, put it in volovan with the help of a culinary syringe or cornet, so that the liver pate looks beautiful in them, and serve on any, even the most exquisite festive table.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

In the very simple version homemade pate is made from chicken liver, but there are a lot of recipes. Additional ingredients can be onions, carrots, spices and oil, but cheese or mushrooms are often used for variety. The recipes with the photo below will help you in preparing these and other options.

How to make chicken liver pate

This appetizer is ideal for both festive table and for a regular picnic. Any recipe for its preparation contains aromatic herbs and spices. You can safely experiment with them and get a variety of types of pate at home. Products are also used not only in a classic combination. How to make chicken liver pate at home? The main ingredient must be boiled or stewed, after which it remains to pass it through a meat grinder along with oil and vegetables.

How to prepare chicken liver for cooking

The first step is to prepare the necessary dishes. At home, you will need a frying pan or saucepan, depending on whether the liver is stewed or boiled. Next, you will need a board for cutting offal and a blender or meat grinder to grind it. At the end, you will need a container to place snacks in it. Before cooking, the liver itself must be properly processed: it must be rinsed, peeled from films, and then cut into small pieces. If the liver has been frozen, then it is better to defrost it on the bottom shelf of the refrigerator.

Homemade chicken pate recipe

An important nuance for cooking delicious pate at home, the quality of the liver is important: it should have a smooth and shiny surface. If the shade is yellow, then the product has undergone several freezing cycles. Also, the surface should not contain green spots, because this means that when cutting the chicken, the gallbladder was touched, and as a result, the liver will have a bitter taste. If you are sure of the quality of the purchased offal, then you can safely start making the pate at home, which will help you with the recipes from the photo below.

Classic

One of the most simple recipes, in which a standard list of ingredients for such a dish is required is classic pate from chicken liver. At home, it is prepared on the basis of carrots, onions and spices. To make the taste more delicate, butter is added to this list. The piquancy and pleasant aroma of the dish is given by bay leaves with black pepper and spices.

Ingredients:

butter - 50 g;
chicken liver - 0.5 kg;
bay leaf - 2 pcs.;
carrots - 1 pc.;
water - 1 glass;
vegetable oil - a little for frying;
salt and pepper - to your liking;
onion - 1 pc.

Cooking method:

Peel carrots with onions. Cut the first vegetable into slices, and the second into half rings.
Wash the liver under running water. Cut it into small pieces.
Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrots and liver to it.
Then add water to the products, add lavrushka, salt. Simmer for half an hour, covered.
Then darken the dish open for 10 minutes until all the liquid has evaporated.
After that, transfer the entire contents of the pan to the bottom of a deep bowl, add oil, softened in a water bath.
Using a blender, make the consistency of the mass, like mashed potatoes.

From Julia Vysotskaya

Almost all of Yulia Vysotskaya's recipes are notable for room for imagination. She uses very interesting combinations of ingredients in her dishes. Chicken pate from Julia Vysotskaya also turns out to be original in taste due to the use of certain products, such as cognac and seasonings in the form of nutmeg and sea salt... If you are interested in such a pate, then prepare it at home according to the recipe from the photo below.

Ingredients:

peeled onion - 2 pcs.;
carrots - 2 pcs. medium size;
fresh thyme - a couple of twigs;
butter - 250 g;
dill and parsley - 1 branch each;
chicken liver - 1 kg;
cognac - 2-3 tablespoons;
sea salt, a mixture of ground peppers, nutmeg - pinch at a time;
cream 30% - 2/3 cup.

Cooking method:

Melt the butter in a water bath. Mix with it all the chopped herbs except thyme.
Peel the onion, rinse, chop finely, fry it for 5 minutes, then add the grated carrots, sauté them for another 3-4 minutes.
The liver also needs to be flushed. Next, it should be cut into several pieces and sent to vegetables, where it should be fried until tender. Add thyme spices at this stage.
Next, pour in the cognac, simmer a little more until it evaporates, then add the cream, cover and remove the pan from the heat.
Beat the finished mixture with a blender. If necessary, add a little cream sauce from a frying pan, but the pate should not turn out to be liquid.
Take cling film, foil or a plastic bag, put the finished pate, and spread the mixture of oil and herbs on top.
Gently roll the pate into a roll so that the film does not get inside.

In a multicooker

If your kitchen has such an irreplaceable assistant as a slow cooker, then chicken liver pate at home will be even easier to cook. You just need to correctly load all the ingredients into the bowl of the appliance, and then select a certain mode. Next, the chicken liver pate in a slow cooker will be prepared by itself. Suitable programs for this are Stewing, Multi-Cook or Baking.

Ingredients:

olive oil - 1 tbsp l .;
chopped pistachios - 1 small handful;
chicken liver - 0.5 kg;
carrots - 1 pc.;
butter - 70 g;
nutmeg - 0.25 tsp;
onion - 1 pc.;
salt - a small pinch.

Cooking method:

Peel and rinse the onions and carrots. Cut the first vegetable into half rings again, and process the second on a fine grater.
Pour oil on the bottom of the multicooker bowl, put onions and carrots. Fry them for a quarter of an hour using the "Stew" program.
Then add pieces of the washed liver to them, add seasonings with salt, simmer for about 10 minutes more.
Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, mashed again.
You need to spread the mass according to the forms, it remains to fill it with the remnants of the butter melted in the microwave.
Sprinkle with pistachios on top. Send it to the refrigerator shelf for a couple of hours, while covering it with cling film.

With mushrooms

To cook chicken pate at home with mushrooms, you should take forest ones as the latter - boletus, chanterelles or honey mushrooms: this will make the appetizer tastier. If forest mushrooms no, then champignons will do. Their aroma is not so rich and bright, but the pate will be no less tasty and juicy. Choose any mushrooms and prepare your snack at home using the recipe below.

Ingredients:

butter - 120 g;
sour cream - 3 tbsp. l .;
homemade mustard - 1 tsp;
chicken liver - 0.3 kg;
black pepper - 3-4 peas;
bay leaf - 1 pc .;
salt, spices - to your liking;
mushrooms - 0.3 kg;
onions - 2 pcs.

Cooking method:

Rinse the liver, chop arbitrarily, then boil until tender, adding lavrushka, spices and peppercorns to the broth.
Rinse the mushrooms, boil using a different pan, then drain the water.
Put half the oil in a frying pan, warm it up, fry the chopped onion. When it becomes transparent, introduce the mushrooms, cook them together for a couple of minutes.
Season with spices, the rest of the butter with sour cream.
Mix everything, arrange in containers, send to cool.

With cream

This appetizer turns out to be much softer if you use the recipe for chicken liver pate with cream. All because of the combination of these 2 ingredients, while the main product is recommended to be stewed, and not boiled or fried. In the first case, the pate, made from chicken liver at home, turns out to be rough, and in the second, all the taste disappears from it. When stewing, this does not happen, so the aroma of the dish becomes more intense.

Ingredients:

onion - 2 pcs. medium size;
butter - 4 tbsp. l. in the snack itself and 80 g for pouring it;
chicken liver - 0.45 kg;
nutmeg, salt, allspice and any dried herbs to your liking;
carrots - 2 pcs.;
vegetable oil - 2 tbsp. l .;
cream 15% - 150 ml;
water - 50 ml.

Cooking method:

Remove the film from the liver, then wash and dry the product itself. Then cut into small pieces of any shape.
Peel the rest of the vegetables. Chop the onion as small as possible, and process the carrots with a grater.
Saute vegetables in vegetable oil, then add cream and water to them. Then simmer over low heat until all the liquid has evaporated.
Put out the liver in a separate frying pan.
Use a blender to process all ingredients until smooth.
Then darken the mass a little more in a skillet. Then beat again with a blender.
Arrange the finished snack in forms, pour over melted butter, place on the refrigerator shelf.

Dietary

With dietary restrictions, it is worth trying dietary chicken liver pate. At home, he can prepare different ways... Vegetables are used as additional ingredients, egg yolks, cheese or mushrooms. Any of these recipes can be considered dietary. The variant with vegetables stands out, which of all the listed is the most useful.

Ingredients:

lean oil - 50 ml;
chicken liver - 0.5 kg;
salt - a small pinch;
water - 100 ml;
dried herbs, nutmeg - to your liking;
a mixture of white and black pepper - also to taste;
carrots - 1 pc.;
garlic - 2 cloves;
onion - 1 pc.

Cooking method:

In a skillet with vegetable oil sauté chopped onions with grated carrots. After a couple of minutes, add crushed garlic to them, then sweat a little more.
Transfer the vegetables to a separate plate, and simmer the liver, washed and cut into pieces, in a skillet. Do not fry, just heat until the color changes.
Then return the vegetables to the pan, add water, season with spices, simmer for about 10 minutes.
Let the contents cool, then process with a blender or meat grinder.
Distribute the finished snack into forms, send it to be stored in the refrigerator.

In one of original recipes chicken liver pate at home, breast is additionally used. The combination of poultry meat with offal makes the appetizer even more appetizing and satisfying. Apart from the chicken, the rest of the ingredients are the same, so there will be no problem with cooking. The only drawback of chicken liver and breast pate is that it ends too quickly: the rich taste of this dish is to blame.

Ingredients:

chicken breast - 1 pc. weighing about 0.5 kg;
flour - 1.5 tbsp. l .;
Provencal herbs- taste;
onion- 2 pcs.;
chicken liver - 0.3 kg;
garlic - 2 cloves;
vegetable oil - 2 tbsp. l .;
salt is also to taste;
cream - 0.5 l.

Cooking method:

Separate the fillet from the breast, rinse, boil with the liver until tender.
Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
Then stir constantly and gradually add cream, spices, salt. Then darken the sauce a little and add chopped garlic.
Using a blender, puree the chicken flesh along with the liver and sauce.
Put the finished snack in a mold, place in the refrigerator for storage.

Pâté with chicken liver and cheese

Another simple, but very mouth-watering recipe at home - pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the appetizer acquires a delicate creamy taste... Although it does not lose its piquancy, because peppers and onions are not excluded from the list of products. The cooking process itself is carried out almost according to the same principles as in the previous recipes.

Ingredients:

ground black pepper - a small pinch;
onions - 3 pcs.;
salt to taste;
cheese - 150 g;
butter - 150 g;
chicken liver - 0.5 kg.

Cooking method:

Peel the onion, wash, chop into half rings.
Rinse the liver too, but cut into pieces.
Boil both of these products in salted water until tender, then let them drain over in a colander.
Then skip the ingredients through a meat grinder.
Next, add melted butter and grated cheese to the liver mass.
Salt and season with spices. You can mince it again or use a blender.
Put in a mold, let harden in the refrigerator.

How to make chicken liver pate at home - cooking secrets

Here are some tips for making chicken liver pate even better at home. To prevent the product from getting too dry, you can add a little milk or cream. Cognac will give a special aroma to the pate. Although in most recipes such a snack is prepared at home using a meat grinder, it can only be made more uniform with a blender. At home, it is easy to give pate to an interesting taste that even a child will like. To do this, add pickle, smoked bacon or pickled mushrooms.

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Chicken liver pate at home: recipes

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

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 frying 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 any 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 pate 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 add a special piquant taste and aroma to the pate. 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 the appetizer in the form of a roll, so that such a dish will not be ashamed to serve even on a 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.
On a cling film we spread a paste in the shape of a rectangle 1 cm thick, 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 pieces of liver, butter and beat in a blender container, then pour in eggs, put chopped cloves of garlic, onions 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, put grated carrots, and then lay pieces of liver, salt, pepper and fry for 10 minutes.
Then put the liver with vegetables into 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.