How to make delicious liver pate at home? Homemade liver pate How to cook delicious liver pate.

04.03.2022

Hearty beef liver pate is ready! It is perfect for sandwiches and for stuffing eggs. It makes delicious rolls and stuffing for potato pancakes. Eat with gusto!

Beef liver pate

Beef liver is a very useful dietary product. That is why it is best to cook such a pate at home, as it will not contain various dyes, concentrates and flavors that are available in the store product. This homemade beef pâté recipe does not take much time to prepare, and you can enjoy a fresh homemade appetizer. The proposed spices can be freely replaced by others.

Ingredients:

Beef liver - 800-950 g.
Onion - 2 pcs.
Carrots - 2 pcs.
Butter - 100-140 g.
Garlic cloves - 3-4 pcs.
Black ground pepper - 8 g.
Bay leaf - 2 pcs.
Salt - to taste.
Parsley root - 6 g.
Ground coriander - 5 g.
Dried basil - 8 g.
Vegetable oil - 20 ml.

Cooking method:

We prepare products for the manufacture of pate. First of all, we take the butter out of the refrigerator and let it soften a little while the rest of the ingredients are being prepared. We wash the beef liver well under water, removing the veins and darkened parts. Coarsely chop and put the pieces in a clean pot of water. Add a clove of garlic, bay leaf and salt to taste. We put the dishes with the liver on the fire and wait for the water to boil. During cooking, foam may appear on the water, which must be removed so that the pate does not taste bitter.
While the broth is being prepared, peel the onion from the husk and pass it through a coarse grater. You can also optionally cut the vegetable with a knife. Wash the carrots, peel and cut into large cubes.
We heat the pan, pour vegetable oil into it and pour the chopped onion into it. Fry the vegetable for 7 minutes until it becomes transparent. Then pour the carrots to it, close the vegetables with a lid and cook on low heat. After 10 minutes, salt, add the spices indicated in the recipe and mix well. After a few minutes, add the garlic chopped through a grater or press, mix thoroughly and cook for another 10 minutes, closing the lid.

Tip: to prevent vegetables from burning to the pan, add a little broth or boiled water to the mass.

We transfer the liver to the pan when it is cooked. Pour the ingredients with one ladle of the finished broth and leave to simmer under the lid for about 10 minutes. Periodically check the beef liver for softness.
As soon as the contents of the pan are cooked, we transfer it to the food processor or immerse the blender in the pan. Grind the ingredients until smooth at low or medium speed (depending on the power of kitchen appliances). Add salt and seasonings to taste, and then grind again at the highest speed.
Add the softened butter to the already homogeneous mass. Turn on the most powerful speed again and beat for 3 minutes.
We shift the finished pate into a metal dish and send it to the refrigerator for 30 minutes.

Fragrant and delicious pate is ready! For a variety of taste, you can add a little fresh herbs to it when serving. Bon Appetit!

Beef liver pate with lard

This beef liver pate is very satisfying and high-calorie, as its ingredients include lard. It also gives the appetizer a smooth texture, making the dish very tender. By adding nutmeg, you give the pate an amazing aroma that will make it even more attractive. If you want the preparation to be juicy, take large vegetables.

Ingredients:

Beef liver - 600 g.
Salo - 200 g.
Carrots - 200 g.
Onion - 200 g.
Ground nutmeg - 5 g.
Salt - to taste.
Vegetable oil - 10 g.

Cooking method:

We clean and wash the carrots, cut the vegetable into large cubes or rings.
We remove the husk from the onion and coarsely chop it into pieces.
Pour vegetable oil into a cauldron or any other deep dish with a thick bottom, on which we spread the lard cut into pieces. To it we add already prepared onions and carrots. Fry the ingredients for 15 minutes, stirring occasionally. If desired, you can cover the dishes with a lid and simmer the contents a little.
While the lard with vegetables is being prepared, cut the liver into pieces, removing the veins and darkened parts.
When the lard, carrots and onions become soft, add chopped beef liver to them and mix everything together. Close the container with a lid and simmer for about 10 minutes, stirring occasionally. After the time has passed, salt to taste and add nutmeg, mix everything thoroughly again so that the seasonings are well distributed over all the ingredients.

Tip: before proceeding to the next step, take one piece of liver and cut it into two parts. If there is no blood inside and the juice is clear, then it is ready.

We pass the cooked products through a meat grinder twice so that the pate is soft and uniform. You can also use a blender or food processor. If kitchen appliances with high power are used, then one time is enough to grind the ingredients.

Delicate pate is ready to serve! Such an appetizer is suitable even for a festive table. For example, they can fill tartlets. Eat for health!

Beef liver pate with bell pepper and eggplant

It is believed that beef liver pate should be included in your diet. This snack is especially useful for breakfast, as it is very nutritious. Beef liver is rich in protein, iron and folic acid. Whatever dishes are cooked, they are digested very easily, without overloading the stomach. A useful by-product also helps cleanse the blood and strengthens the cells of the body. Try to diversify the famous snack by adding sweet peppers and eggplant to it!

Ingredients:

Beef liver - 700 g.
Bulgarian pepper - 1 pc.
Eggplant - 1 pc.
Onion - 1 pc.
Butter 82.5% - 100 g.
Ground black pepper - to taste.
Salt - to taste.
Herbs - to taste.

Cooking method:

We prepare vegetables and meat for the start of cooking. We wash them well under running water and dry them with paper towels or napkins.
We clean the pepper from the peel, remove the stalk and seeds. We remove the husk from the onion and remove the skin from the eggplant with a vegetable peeler.
Finely chop all vegetables. We heat the pan, pour some water into it and pour the vegetable slices into it. Simmer everything for about 7 minutes until the vegetables are cooked.
While the onions, peppers and eggplants are stewed, prepare the beef liver. Like vegetables, we wash it under water, dry it a little and cut it into small pieces, removing the veins and film. Add the chopped product to the vegetables in the pan and simmer for 10 minutes, then remove from heat.
Add the butter to the mixture and mix well until the butter is completely melted.
We place the blender in a bowl with the prepared ingredients and bring everything to a homogeneous mass. You can also use a meat grinder.
Salt, pepper to taste, add herbs and spices. Mix everything thoroughly.
We shift the finished workpiece into a container in which it will be stored. Let the pate cool completely, cover with a lid, and then put in the refrigerator for 6 hours.

Tip: it is very important that the container in which the pâté will be stored is dry and has a lid. So, the snack will remain fragrant longer and will not dry out.

Beef pate with bell pepper and eggplant can be served as an appetizer. Surprise your guests and loved ones with a new taste of this dish! Bon Appetit!

Beef liver pate at home

By preparing beef liver pate with milk and cream, you can remove unpleasant bitterness from the dish. Also, the aroma of such an appetizer becomes more refined, and the consistency turns into a tender, thick and smooth mass, which is very convenient to spread on bread or toast. The proposed recipe will help you quickly and easily prepare a nutritious snack right in your kitchen.

Ingredients:

Beef liver - 600-700 g.
Carrots - 130 g.
Onion - 130 g.
Butter - 50 g.
Milk - 300 ml.
Cream - 250 ml.
Vegetable oil - 75 g.
Black ground pepper - to taste.
Salt - 10 g or to taste.

Cooking method:

We clean the required amount of beef liver from the film and veins and cut it into small pieces.
Pour milk into a deep clean container, dip the sliced pieces into it and soak for about 30 minutes.
While the beef liver gets rid of unpleasant bitterness, peel the onion and chop it.
Heat up a frying pan, add oil and add chopped onion.
When the onion becomes transparent, add butter to it.
We clean and wash the carrots, pass it through a coarse grater and send it to the pan to the onion. Mix the ingredients and fry a little over low heat.
After 30 minutes, add pieces of liver, pepper, salt and mix everything thoroughly. We are waiting for the products to fry a little.
Add the right amount of milk and cream. Simmer until the liver is cooked. To check that the offal is ready, we pierce it with a knife. If there is no more blood, then remove from the stove.
We are waiting for the vegetables and liver to cool down, and grind them with a fine mesh meat grinder, blender or food processor. The mass that is obtained at the exit must be homogeneous.
We shift the pate into a storage container and put it in the refrigerator for a couple of hours.

Serve the appetizer chilled. If desired, you can sprinkle a little fresh chopped herbs. This pate is an excellent filling for pancakes. Eat with pleasure and appetite!

The liver and a variety of dishes from this product are extremely important for human health. Many delicious delicacies are prepared from it, but the most popular of them is, of course, pate. It can be prepared absolutely from any kind of this offal. Following the recipe, you can get an original snack for the festive table or everyday snack.

This product is not only very dietary, but also extremely useful. The liver contains many important vitamins that take care of the coordinated work of all body systems, namely:

vitamin D prevents diabetes, various heart and bone diseases;
vitamin A takes care of vision, qualitatively improves skin condition;
calcium - excellently strengthens bones;
vitamin K regulates the health of the vascular system;
B vitamins perfectly normalize the work of the gastrointestinal tract, take care of the functioning of the nervous and cardiac systems.

Also, the liver is extremely important for children's health and can be introduced into complementary foods as early as 6 months.

How to choose the right liver:

beef

Before buying, it is worth considering the criteria for choosing a fresh liver in order to accurately acquire a high-quality and healthy product.

Thus, when choosing a product, you need to pay attention to:

the liver has the color of ripe cherries;
too dark color of the liver may indicate a disease of the organ;
the weight of the product of this variety should reach 5 kilograms;
bile ducts look like holes;
the presence of a white film that is well separated;
gray plaque indicates stale liver.

pork

When choosing this type of liver, you should focus on the following signs:

the weight of a healthy liver should vary in the region of 2 kilograms;
an extremely small liver may indicate a disease of the organ;
the product should be moist and shiny;
a healthy offal has a red-brown color;
light liver may be stale;
when cut, the blood should be scarlet in color.

chicken

Poultry liver, in particular chicken, should be chosen according to the following criteria:

brown color with a predominance of burgundy;
a yellowish color of the product indicates a bird disease;
no green spots.

How to prepare the liver for cooking:

beef

Before cooking, the liver should be prepared in order to eliminate not only films, but also bitterness.

In particular, beef liver needs:

Rinse;
clear of ducts and white film;
beat off a little for softness;
soak in milk or whey for 4-5 hours - this will remove excess bitterness;
milk during soaking can be replaced with lemon juice with water;
pickling in sour cream will help get rid of bitterness.

pork

The liver of this variety is extremely similar to beef - both in structure and in the presence of a distinct bitterness.

To process it before cooking it is worth:

clean from the film, veins and ducts;
soak in milk, whey, saline or lemon solution;
beat off with a hammer through a film or foil;
rub with garlic and salt for softness.

chicken

But the liver of a bird does not require special preparation for cooking.

Worth only:

wash the liver;
eliminate yellow and greenish spots, if any;
rub with salt and leave for a couple of hours.

12 beef liver pate recipes step by step recipes with photos

There are many original recipes for successful and tasty pies from this type of liver. The most delicious and simple you can find in this selection of TOP-12.

hearty pate
For such a cream pate, it is worth preparing half a kilogram of liver, as well as:

75 milliliters of cream;
170 grams of pork belly;
two eggs;
one carrot;
various seasonings;
one onion.

Cooking:

Saute the prepared liver in butter along with chopped onions and grated carrots.
Blend all the ingredients for the pate in a blender.
Lay out the pate mass form, ideally - silicone.
Bake at 220 degrees for at least 45 minutes.
Allow snack to cool completely.

Delicate Italian pate
To create such a delicious snack, you will need a liver - only half a kilogram, as well as additional components:

Cream - 160 ml.
fresh basil
Spices
Garlic - 2 cloves
Dried tomatoes - jar
Onion - 1 pc.

Cooking:

First, it is worth chopping the onion into a small cube. Cut the soaked and prepared liver into pieces. Fry the ingredients and pour in the cream. Simmer for about 10 minutes, and then beat the chilled liver with onions with other ingredients. Cool the dish and - you can serve!

Pate with champignons
The preparation of such a pate should begin with the preparation of products.

It is worth preparing 420 grams of liver, as well as:

200 grams of champignons;
one beef tongue;
bunch of parsley;
carrot;
butter;
spices;
bulb;
50 milliliters of cream.

Creating a dish should start with cooking the tongue. This process can take anywhere from 40 minutes to an hour. Then, from the finished and chilled tongue, it is worth removing the skin and peeling. In the meantime, you need to sauté the chopped onion, liver pieces and grated carrots. Pour the cream over the dish and simmer for 15 minutes. Beat all prepared ingredients until smooth and place in a mold. Bake no more than 20 minutes.

Pate "Road"
This "field" pate is not only very satisfying, but also delicious.

To prepare it, you need to prepare:

breadcrumbs;
kilogram of liver;
six eggs;
200 grams of fat;
Bay leaf;
half a kilogram of flour;
bulb;
margarine;
white loaf;
500 grams of chicken;
salt;
butter - 100 g;
black pepper.

Cooking:

Finely chop the onion and fry together with the chicken in butter and lard.
Fry the prepared liver and scroll through a meat grinder along with a long loaf soaked in milk and chicken. Mix this mass with two eggs and spices.
Combine the remaining eggs with flour and knead a tight lump. Roll out two layers.
Put the sheet of dough in a mold, well greased with margarine. Pour the pate on top and lay out the second layer of dough. Pinch the edges.
Bake snack for 40 minutes.

Simple liver pate
To prepare such an appetizer, you will need a minimum of ingredients. Only half a kilogram of liver, onion, carrots and two types of oil - vegetable (2 tablespoons) and butter - 50 grams.

Cooking:

Fry the prepared liver in vegetable oil.
Saute carrots and onions separately.
Whisk all ingredients and season to taste.

Diet pate
The light version of the pâté is easy to prepare and very simple.

In addition to a kilogram of liver, you will need:

3 onions;
nutmeg;
a bunch of dill;
10 milliliters of olive oil;
10 grams of butter;
one carrot.

First, it is worth frying the vegetables and the liver in butter. Then, season the components with spices and oil and beat. Serve the finished pâté with fresh dill.

french pate
Spicy pâté from the homeland of croissants consists of:

Butter 300 g
Nutmeg
Liver - 1.5 kg
Vegetable oil - 100 ml.
Marjoram
Onion - 200 g
Cognac - 200 ml.
Carrots - 200 g
Pepper
Cream - 200 ml.
Garlic - 100 g
Salt

Cooking:

Chop the liver and fry.
Saute carrots and onions separately. Pour cognac into vegetables, and after five minutes - cream. Season the roast.
Combine the liver with vegetables and cook until the main component is soft.
Beat the mass with garlic cloves and butter.
Bake the pate for half an hour at 175 degrees. Serve chilled.

Pate with greens
A light and tasty dish consists of the following components:

400 grams of liver;
80 grams of chicken fat;
10 grams of onion;
salt;
1/2 cup broth;
2 boiled eggs;
40 grams of greens;
80 grams of carrots.

Preparation of pate begins with frying the liver and vegetables in chicken fat. Then, the prepared components should be whipped together with the broth and herbs. Add chopped eggs and serve.

traditional pate
A step-by-step video will help you prepare such a classic and tasty pate from the manual “On tasty and healthy food”:

Polish pate
To create such an appetizer you will need:

black pepper;
three bulbs;
two bay leaves;
half a kilogram of pork belly;
70 grams of liver;
five peas of allspice;
salt;
350 grams of carrots.

Cooking:

Boil all the ingredients until cooked along with spices. Cool, twist through a meat grinder and combine with chopped fried onions. Serve the dish chilled.

Gehakte leber
Delicate pate originally from Germany is easy to prepare from the following ingredients:

Eggs - 2 pcs.
Spices
Beef liver - 250 g
Bun - 1 piece
Green onion - 30 g
Goose fat - 2.5 tbsp. l.
Bulb

Cooking:

This pate recipe does not differ from others in the way of preparation. It is worth frying all the ingredients in goose fat, and soaking the bun in milk. Blend the prepared ingredients in a blender and season to taste.

Pate in a slow cooker

The following video will help you prepare such an appetizer in a slow cooker:

12 recipes for pork liver pate, step by step recipes with photos

Delicious and fragrant TOP-12 pates for a delicious feast!

Classic variant

To prepare such a pate, you need to prepare:

carrot;
1 egg;
400 grams of liver;
seasonings;
150 grams of pork;
flour - 1 tbsp;
two bulbs;
170 grams of bacon;
100 milliliters of cream.

Cooking:

Boil the components until fully cooked, and then scroll through a meat grinder. Fry the onion along with the bacon. Grind the ingredients and combine with cream, egg, seasonings, onion and flour. Then, place the dish in a mold and bake for about an hour.

simple recipe

A very easy pate recipe consists of the following components:

540 grams of liver;
170 milliliters of cream;
carrot;
3 garlic cloves;
spices;
bulb.

Cooking pate begins with grinding all the ingredients. Then, it is worth sautéing them in a saucepan - about seven minutes. Then, it is necessary to pour in the cream and simmer the dish until cooked. Next, the dish should be crushed and cooled.

Pate with heart
Unusual and hearty heart pate contains:

two eggs;
420 grams of liver;
seasonings;
carrot;
pork heart;
bulb.

Cooking:
First, boil the offal and chop the vegetables. Combine the components and twist in a meat grinder. Bring to taste and transfer to a mold. Bake the pâté for 25 minutes.

Pate for the winter
A delicious and mouth-watering pâté for the winter can be easily prepared with a tutorial video:

Pate with porcini mushrooms

A delicate delicacy is easy to prepare if you stock up on ingredients such as:

Liver - 300 g
Egg - 1 pc.
White mushrooms - 100 g
Milk - 30 ml.
Garlic - 1 prong
Spices
Bulb

Cooking:

First, boil the liver. Saute onions and mushrooms in oil.
Combine the ingredients and beat in a blender.
Boil the finished pate in a saucepan for about 15 minutes and season to taste.

Path de Campagne
A delicious French delicacy consists of the following ingredients:

Salt
Bacon - 250 g
White wine - 50 ml.
Pork belly - 250 g
Fresh thyme - 5 branches
Pork neck - 250 g
Pepper
Pork liver - 300 g
Pistachios - 20 g
Juniper berries - 4 pcs.
Cognac - 50 ml.
Egg - 2 pcs.

Cooking:

Kill all meat components and offal in a blender. Connect with other components.
Transfer the mass to a baking dish. Bake for an hour at 180 degrees and cool.

Pate in autoclave
A step-by-step and detailed recipe for a pate in an autoclave can be viewed in the following video:

Fragrant French pate

To prepare such a snack you will need:

lemon juice
Pork liver - 200 g
parsley root
Salt
Butter - 150 g
Pepper
Cognac 1 tsp
Nutmeg
Bulb
Sugar
Fat - 50 g

The preparation of the dish is no different from others - you just need to boil the ingredients and smash with a blender. Then combine with spices and oil.

Rustic Easter pate

For such a hearty and interesting treat you will need:

Onion - 2 pcs.
Pork - 500 g
Salt
Liver - 300 g
Vodka - 2 tbsp. l.
Salo melted - 2 tbsp. l.
Garlic - 1 pc.
Spices

Cooking pate begins with grinding products in a meat grinder. Next, it is worth combining minced liver and meat with onion and garlic fried in lard. Season, add vodka and bake for about an hour at 220 degrees.

Pate in the form of a roll for the holidays

You can easily prepare and decorate such a dish with the help of step-by-step video instructions:

Light baked pate

This dish is extremely easy to prepare in a minimum of time. It is worth preparing:

Onion - 250 g
Liver - 480 g
Broth - 150 g
Salo - 100 g
Carrots - 250 g

Then, you just need to grind all the ingredients and transfer to a baking dish. An hour later, the fragrant dish is ready!

Pate in a slow cooker

Tasty, easy and simple to cook pate with a slow cooker from pork liver will help such a video review:

6 chicken liver pate recipes step by step recipes with photos

Easy and very tasty recipes - top 6 poultry liver pates!

Classic recipe

This version of the dish can easily become the basis for subsequent experiments.

For such a pate you need:

One carrot;
Butter
Spices
500 grams of liver;
Bulb;

It is worth frying the liver and vegetables. Then grind until smooth. Cook in a water bath for 20 minutes, and then cool.

Pate in German

For a hearty pate originally from Germany, you will need:

Pork - 500 g
Spices
Chicken liver - 500 g
Oregano - 1 tbsp. l.
Onion - 1 pc.

Cooking:

All components should be crushed and mixed well.
Boil the mass on the water mass for an hour, cool well and serve.

Pate with brandy

An exquisite European dish consists of the following components:

Garlic - 1 clove
Cumin - 2 stalks
Chicken liver - 500 g
Brandy - 1 tbsp.
Butter - 125 g

Cooking:

Grind all ingredients in a blender. Bake for 50 minutes.

Pate with Armagnac

An exquisite festive dish consists of:

dried cranberries
450 g liver
Armagnac
50 milliliters of cream
black pepper
200 grams of butter
salt

Cooking:

Fry the liver in butter with cream and spices.
Beat, add the remaining oil and armagnac.
Cool and serve with dried cranberries.

Delicate pate

For a creamy and light treat you need:

Onion - 3 pcs.
Black pepper
Liver - 1 kg
Salt
Cream - 400 ml.
Nutmeg
Vegetable oil - 3 tbsp.
Butter - 100 g

Cooking:

Fry the liver in butter. Combine with cream and boil with spices.
Whisk together with butter and onion.
Pour into a mold and bake for about 20 minutes.

chicken parfait

Delicate pate-parfait can be prepared very easily and simply by following the video instructions:

5 recipes for liver pate from assorted liver beef pork chicken. Step by step recipes with photos

Delicious assorted pâtés are not only rich in taste, but also extremely satisfying. Top 5 recipes will help you cook this dish quickly and very tasty.

Classic Assorted

Delicious and hearty pate consists of:

Pork liver - 400 g
Carrots - 4 pcs.
dried basil
Onion - 4 pcs.
Salt
Butter - 100 g
Beef liver - 350 g
Black pepper
Chicken liver - 800 g

First, it is worth boiling offal. Sauté the onion in butter. Combine the ingredients and then chop. Bring to taste and refrigerate.

Delicate baked pate

Ingredients for a delicious assorted pâté include:

Pork liver - 250 g
Rosemary - 2 sprigs
Bacon - 200 g;
Chicken liver - 300 g
Salt
Eggs - 3 pcs.
Beef liver - 300 g
Brandy - 2 tbsp. l.
Onion - 3 pcs.
Thyme
Black pepper

Cooking:

Blend all ingredients in a blender. Bring to taste and place in a baking dish. Set the temperature to 200 degrees. Cook the pate for about an hour.

Delicate pate with oyster mushrooms

For this appetizer you will need:

Onion - 1 pc.
Cognac - 50 g
Chicken liver - 400 g
Butter - 100 g
Pork liver - 300 g
Fresh thyme - 2 stalks
Cream - 150 ml.
Oyster mushrooms - 300 g
Beef liver - 200 g

Cooking:

Fry oyster mushrooms in butter with onion and thyme. Boil the liver.
Beat the ingredients with cream and cognac. Serve chilled.

Pate with figs

For an unusual pate you need to stock up:

Chicken liver - 100 g
Cognac - 100 ml.
Onion - 3 pcs.
Dried fruits - 150 g
Beef liver - 100 g
Carrots - 300 g
Salt
Rosemary - 1 tbsp
Pork liver - 100 g
Pepper
Cream - 200 ml.

Cooking:

First, it is worth boiling all types of liver. Sauté onions in cream along with dried fruits.
Combine ingredients and season. Break into a pate and serve cold.

Assorted pate with apple

Delicious gourmet salad consists of:

Pork liver - 200 g
Black pepper
Chicken liver - 500 g
Apple - 1 pc.
White onion - 2 pcs.
Beef liver - 150 g
Butter - 50 g
Salt
Cream - 200 ml.
Carrots - 2 pcs.

Cooking:

Blend all ingredients into a homogeneous mass in a blender. Season and place in a mold. Bake the pate for about an hour.

Liver pate in a slow cooker

Cooking pate from any kind of liver in a slow cooker will become easy and simple with an accessible video recipe:

Liver pate in the oven

An unusual and delicious recipe for baked pate pate to your table!

Ingredients:

400 grams of beef liver;
salt;
two pears;
bulb;
50 milliliters of water;
carrot;
50 grams of butter;
black pepper;
50 milliliters of vegetable oil.

Cooking:

Chop the liver and onion, and then fry.
Boil carrots and then sauté in butter.
Grind all components, except for the pear, in a blender.
Put the appetizer in a mold, on top - pear slices.
Bake the dish at 220 degrees - no more than 20 minutes.

Classic liver pate

Pate liver competition winner

This pate has made a real breakthrough in cooking! Beautiful, appetizing, graceful... Convince yourself of the simplicity and uniqueness of this dish along with a step-by-step recipe:

Chef's Secrets: How to Make a Delicious Liver Pate

It is easy to prepare a delicious pate from any kind of liver with the help of basic principles and some little tricks. This video will tell you in detail about all the intricacies of making pate:

Fragrant and very refined appetizer - pate ... Now absolutely everyone can cook it, because there are a lot of recipes and they are all original and quite simple. Just a little effort and time and - the original homemade appetizer in the form of a pate will decorate your canapes or toasts.

Hello!

Today I will tell you about another way to cook homemade liver pate.

To prepare liver pate at home, we need:

Liver - 0.5 kg,
carrots - 1 large or 2 small,
onion - 2 medium,
garlic - 1 clove,
butter or ghee - 1 tablespoon,
milk - 180 ml,
salt and spices to taste,
if desired, add bay leaf and peppercorns, which are removed after cooking the liver.

Homemade pate can be prepared from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, clean from films and thick ducts, cut into large pieces. Coarsely chop all vegetables, carrots can be grated on a coarse grater. Vegetables will give the homemade liver pate tenderness and juiciness.

You can cook homemade liver pate according to this recipe in a brazier, frying pan or Dry Cooker (Dry Cooker) with a lid. Just add the liver and the rest of the ingredients for the pate, pour milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

liver, onions, carrots, garlic, milk put in a bowl for cooking in a microwave oven (MW) and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about as much as milk. After the microwave signal, let the liver stand in it for another 5 minutes. Well, I advise you to salt the liver after it is cooked, hot.

You can cook the components of homemade liver pate in a slow cooker ,

It is very easy to cook homemade liver pate in a multicooker, it will save you from the stirring process 🙂 Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the “baking” program and set the cooking time to 35 minutes. The start button starts the process. Our slow cooker is cold, so we increased the cooking time a little. Salt the liver preferably at the end of cooking.

We put it in a container for cooling in the refrigerator, I used a silicone mold for cupcakes.

A detailed photo recipe for liver pate has been mounted for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for stuffed eggs and potato boats. And from the liver pate you get a delicious roll with butter.

Any liver (chicken, beef, turkey, duck, the most delicious - duck or turkey),
carrot,
onion,
butter.

First, fry the carrots with onions, add the liver and simmer in a slow cooker at low pressure for 5-7 minutes. If in a frying pan, then about 10 minutes. First, we take out the oil, add half a pack of butter for 1 kg of liver. The oil should be soft.
When the liver and vegetables are cooked, it is necessary to cool. We spread it in a combine, add butter, salt, spices to taste. Grind everything in a food processor until smooth. Laying out in forms. I use yogurt jars. We close, put in a bag, tie - and in the freezer. I take it out as needed in the upper section of the refrigerator for a day, so that it melts evenly.
Very tasty, filling and fast.

Turkey liver pate from IRRA

Turkey liver - about 700 g.,
carrot 2 pcs.,
large onion 1 pc.,
butter 100 g.,
salt,
sugar,
pepper mix,
milk 0.5 cups.

My liver, free from any films and soak in milk for 20 minutes. After that, the liver becomes especially soft.
While the liver is in milk, we clean the onions and carrots, cut the onions, rub the carrots on a coarse grater.
In a frying pan, first fry the onion, then add the carrots and fry too (it is necessary not to fry until brown).
Then I took the liver out of the milk, wash it, cut it into pieces and add it to the onion / carrot. Attention! The liver should only be fried a little, and then stewed - so it remains soft. Simmer until cooked (this is 15-20 minutes, depending on the size of the pieces) under the lid.
Then we shift the liver into a bowl and twist it hot twice in a meat grinder. You can do this in a blender, but I like that after a meat grinder, the pate turns out to be somewhat grainy. Add butter and mix thoroughly.
Then I took my favorite aluminum form, lined it with cling film and put the pate on it, wrapped the film and put the pate to cool in the refrigerator.

Pate in a roll from IRRA

Chicken liver about 700,
carrots 2 pcs.,
large onion 1 pc.,
butter 100 g.,
salt,
sugar,
pepper mix,
milk 0.5 cups.

Soak the liver in milk. Lightly fry the onion in a frying pan, add the liver and simmer until tender. Then grind in a blender. Cool and lay out on a film in the form of a rectangle. The film must first be placed on the board. We remove the liver on the board in the refrigerator to cool.
Steam the carrots separately. We rub on a fine grater.
We put the butter between two layers of the film and knead into a rectangle. We put it in the freezer for a few minutes so that the oil freezes and it can be removed from the film.
We take out the chilled liver from the refrigerator and butter from the freezer. On the liver (without removing it from the board) spread the oil, carrots on top.
And we begin to wrap with the help of a film into a roll. Then we remove the roll in the refrigerator.

Beef liver pate from Cherry_Nata

Liver 600 g.,
carrot 1 pc.,
bulb 1 pc.,
half a glass of chicken broth (sometimes I take cream),
butter 60 g.

Liver wash, clean, cut.
Lightly fry the onions and carrots.
Add the liver, salt and pepper, simmer until tender.
Then I cooled, passed through a meat grinder.
Added broth, stirred, boiled, cooled again.

Chicken liver pate by mashz

Chicken liver 1 kg,
medium carrot 3 pcs.,
large bulbs 2 pcs.,
vegetable oil 2 -3 tbsp,
eggs 4 pcs.,
sl. butter 100 g
salt,
pepper,
bay leaf (to taste).

Peel and chop onions, carrots.
Add vegetable oil and simmer until half cooked.
Wash the liver and add to the vegetables, simmer for 12-15 minutes.
Add spices.
Remove from heat and send to a blender or meat grinder, let cool so that the butter does not melt.
Add boiled eggs and butter. We grind everything to a homogeneous mass.

Beef liver pate by Sunny_Cat

Beef liver - 300 g,
1 carrot, small in size,
onions - 1 medium onion,
sunflower oil for frying
soft butter - 50-100 g,
nutmeg,
salt,
pepper.

My liver, cut into small pieces. My carrots, peel, cut arbitrarily - in circles, cubes, you can grate on a coarse grater (I like chopped ones more, it seems that it is juicier this way). We clean the onion, similarly cut it arbitrarily - in half rings, rings, cubes.
Fry the onions and carrots over low heat in sunflower oil (you need just a little bit) until soft, if the oil is not enough until the vegetables are ready, then I add a little water and stew under the lid until they become soft.
10 minutes before the vegetables are ready, add the liver, simmer under the lid. Salt, pepper, add nutmeg. As soon as the liver is ready, turn off the stove, leave to cool under the lid.
I like to have a little liquid left in the pan at the end of cooking, then the pâté will be softer, so I prefer to simmer rather than fry, if the liquid evaporates early, I add a little water from the kettle.
When the contents of the pan have cooled, we take a meat grinder with the smallest grate and scroll twice. I tried it in a blender, I don’t like it, sometimes fibers come across after it. Add the broth from the pan and soft butter to the finished mass, mix thoroughly, tamp it into a bowl, cover with a plate (film) and put in the refrigerator to cool.
Eat with fresh bread and butter or toasted bread and butter.

Liver pate with cream and olives from Prodagnik

Chicken liver - 500 g,
butter - 200 g.,
onion - 1 medium onion,
garlic - 2-3 cloves,
cream 20% - 150-200 ml.,
olives - half a jar,
salt,
pepper,
nutmeg.

Onion and garlic are not very finely chopped, fry for 150 gr. oils until transparent.
Add the washed liver, fry over medium heat for about 15 minutes, until fully cooked.
Salt, pepper, add a pinch of nutmeg.
Remove from heat and puree the contents of the pan in a blender (I used an immersion blender). Add cream, beat again in a blender. The consistency should be runny, like pancakes.
Cut the olives into rings, add to the resulting mass, mix. Pour into shapes.
Melt the remaining butter in a frying pan and pour on top of the pate in molds. Put in refrigerator.
Spread on delicious black-white-gray-bran bread in the morning - mmm ... delight!
As a filler, you can use dill and any greens, pistachios, bell peppers and everything that your imagination is enough for.

Pate-soufflé from Superpodruga

Chicken liver (turkey) 400 g
Chicken egg 2 pcs.
Yoghurt without additives 120 g.
Garlic 2 cloves.
Pepper.
Salt.
Greens and other seasonings to taste.

My liver, remove excess fat, cut and grind well in a blender, then add eggs, mix, then yogurt, salt, pepper, chopped herbs, chopped garlic, mix again with a blender. It turns out quite a liquid mixture.
We pour it into molds (I do it in molds for the first time, before I always did it in a bowl for a double boiler).
Next, cover with foil and send to a double boiler or oven, preheated to 180.
In the oven, again, I tried to do it for the first time, but, for my taste, it turns out a little more tender from a double boiler!

Chicken liver pate with vegetables and walnuts from Elena-kuzmina

Chicken liver 500 g.,
Bay leaf,
pepper mix,
salt,
handful of green peas (frozen)
a handful of diced carrots
a handful of walnuts,
raw onion.

Boil the chicken liver in a small amount of salted water along with bay leaves and a mixture of peppers. Boil carrots in salted water. We roast the walnut in the microwave and grind it in a blender. Grind the onion in a blender, add the liver to it and mix.

The resulting amount of the mixture is divided into two equal parts. In one add walnuts and broth.
Grind peas and carrots in a blender, add liver and broth.
Two types of liver pate are ready. Wrap in cling film and send to the refrigerator.

Chicken pate with chickpeas from EVA_GRIN

Chicken liver 400 g.,
boiled chickpeas (chickpeas) 100 g,
sour cream 2 tbsp. l.,
carrot,
garlic,
spices,
salt,
pepper,
olive oil.

Fry onions and carrots, garlic a little in olive oil, add coarsely chopped liver, simmer. Add sour cream for juiciness and give the pate a creamy taste. Then add chickpeas and your favorite herbs (basil, parsley), nutmeg.
The liver should not be cooked for long, it should remain juicy. At the end, salt and pepper. At this stage, it is already tasty and ready to eat! But our goal is pate. Therefore, cool and grind in a blender. Bon Appetit!
Pate can be poured with melted butter, so it can be stored longer simply in the refrigerator, without freezing. You can also cover the top with cling film.