Recipe. PATTE FROM THE LEVER BARANT

04.11.2020

Hello everyone! Bought bariums Liver (approximately 1.5 kg), planned to make a livera sausage from it. But something was bored - made a pate: easier, faster and still delicious!

I remember, I used to buy lung dogs and cooked. If you cook it for a long time, hours 3, then the lung becomes mild-soft and in taste and consistency even something like a tongue reminds. Cooking decided in a slow cooker - turned on and forgotten. Easy cut with pieces, the heart put the whole. Back from the battles of the legs a couple of pieces with a bone added. It's here in the photo the heart and meat on top - for clarity. Then I shifted them down. Sounded. Added some water, smaller cup.

I turned on the cartoon for 3 hours and forgot.After 2.5 hours I went checked - welded! Light gentle and soft.

Baranste the liver was purified from films, cut into three parts and put on top into cartoons so that she would be cooked for a couple and would remain juicy.

While the essence, yes, it turned out that the liver was cooked with me only 20 minutes (in the cooking process, I turned it up).

For food it turned out as I adore - with blood !!! With difficulty kept, to immediately eat it! However, such a liver is not suitable in pate - it will be delicious, unambiguously. But the pate will spoil very quickly.

Meanwhile I have onion crashed ( 5 small Lukovitz). There I am a liver and threw, pre-cutting into pieces, - literally minutes to 2-3, so as not to remember that she just "reached".

Scroll through a meat grinder with a conventional grille. Already scrolled three times. First one meat with onions, then with creamy oil (500 g). Error bought an oil 72% - never take it. It is not suitable for bugs, on cream and pastries - too. So used it to the pate. The pate "GOOD".

Then another third time I scrolled together together.

Has posted a pate in a pasteman. What did not fit, removed in the container in the freezer.

And in the morning to breakfast - so peasant to smear on the boot !!!

This is how the structure will show bigger:

My opinion: Paste liked. He's familiar hepatic differs, of course. The taste of the liver is not so pronounced. But in the case of Baiga, the liver is even for the better. Baranya liver slightly grieved. I read that it is necessary to soak it before. I really do not know, would help. So from the same liver, this mustard would be apparent. And here it is only slightly slightly felt. I liked it - piquancy attaches.

Oh, while I wrote - I went to myself to smell the boot! And after all, it seems not to be hungry. And so I wanted! The last two photos - I did now and added at the last moment.

BON APPETIT EVERYONE!

Each season has its own special dishes, autumn is the richest in culinary delights.
And I want to tell about one such seasonal recipe, because it is in the fall in our region begin to prick of the rams who have time for the summer in a free grace to feed fat.
This is a truly delicious snack - this is a pate of the liver parser!
The liver at the rabber is small, so it is sold for weight reluctantly, but it is very cheap you can buy a full set of lamb lyver - lungs, liver, heart, kidney and cook the delicious Bakhsh.
But if you look at the market early, when only the butchers laid out their goods, to press the seller and conspirators to inform you that you want to cook the pate from the Laman Baiggy - will cut and sell! Checked! Yes, and you need a liver less than a kilogram.

I want to warn that if you don't carry the ram in the spirit, then you can hardly like him the liver. She smells! For example, I like it. And she has a slightly bitter and tart taste. For fearful - you can try to replace the liver to less "criminal" from other animals, you will also get a delicious pate, however, why then such dances around the plate? There is a simpler option.
But if you are not afraid of new dishes - boldly prepare such a pate, it will be very tasty.

Required:

700 grams of branch liver
big beam kinse
200 grams of butter room temperature
basilica small bundle
salt, black ground pepper
vegetable oil
600 grams of Cherry Tomatoes (optional)

The idea of \u200b\u200bthis PATTET is not mine, the author of the recipe is the Hankishiyev Stall. He, as always, Creatively approached cooking - first cooked slices of liver with oil and greens in vacuum packages at low temperatures, then fry, wipes through the sieve ... I did everything easier.

1. Breaking thoroughly from films and ducts, cut into large slices and fry in a small number of olive or ordinary sunflower oil on both sides of 15-20 seconds. The frying pan should stand on medium heat, and in the process of frying the liver, we plucked the finely chopped cilantro.
All that was roasted, together with the cigarette we send it to the heat-resistant shape and fry the next batch of liver.
Such short heat treatment simply will allow us to get a fringe crust on slices, inside the liver will remain raw, but the juice from it will no longer follow.

2. Fixed liver and kinza put in the form for baking into the oven preheated to 120 degrees for one hour. The low temperature and for a long time the preparation of such a gentle product will allow you to preserve the beautiful color inside the pieces, and the kinza will remain bright green.

3. Put the liver into the appropriate container, the butter is cut by cubes (it should already have time to hurt after the refrigerator and become soft). Add salt and black ground pepper to taste. Grind the blender in my puree.
We add a finely chopped basil and smear the blade to uniformity (chopping the liver with the basilica is not necessary - the patenta will become an ugly color, and the texture will be more interesting).

4. I really liked the thought of the eyelike about the perfect combination of liver, basilica and tomatoes - this is really very tasty! But most of all I was conquered by the method of filing a liver patesta - I saw only in Walka, this is such a simple stylization of the dish - and it looks like a restaurant cool!

Cherry tomatoes cut on halves, in a deep dish or shape (in what you will be supplied to the pate then) lay the layer of halves of cherry cuts up.
On them - pate. Gently fill in all empties and recall the surface, and from above the remaining cherry cuts down.
We decorate the basil leaves and old for a few hours in the fridge so that the pate is frozen.

* Multicolored tomatoes use optional, I just happened to such a crop))

5. What a stupid thing is interesting not in the traditional way - it is convenient to cut it into pieces and lay out portions on the plates. With a small accuracy in each such piece there will be a generous portion of patesta, which is enough for a couple of sandwiches, and a cherry tomato.
The pate keeps the form and the pieces are not deformed, but it smelled to the bread it is easy. And you can just eat fork))

On the issue of storage - there is such a pate in the refrigerator 2-3 days, only the food film must be covered so as not to spoil. It seems to me longer to keep questionable - all the same sliced \u200b\u200btomatoes there, and on the third day they already flow. And it's too problematic to freeze, after defrosting with a pate, nothing happens, but Cherry will be sad.
As an option - to do at all without tomatoes and portion to freeze the pate, it does not change the taste.
And we have such a form "left" for Friday and weekends - breakfasts and several tea drinking per day. So this is a completely suitable dish for a large feast or a picnic with a lot of people.

Well, do not miss the short time of the ramian paradise in the market - while there are many lambs, then the liver too!
Pleasant!

Hello everyone!

Today I will tell you about another way of cooking homemade patenta.

To prepare a liver pate at home we will need:

Liver - 0.5 kg,
carrot - 1 large or 2 small,
bulb -2 average
garlic - 1 teeth,
cream or fused oil - 1 tablespoon,
milk - 180 ml,
salt and spices to taste
if you wish, add a bay leaf and pea peas that, after cooking, remove.

Home pate can be prepared from any liver: beef, pork, ram, chicken, goose, turkey.

How to cook homemade hepatic pate

The liver is washed, clean from films and thick ducts, cut into large pieces. All vegetables large cut, carrots can be grate on a large grater. Vegetables will attach tenderness and juiciness homemade.

Cooking home pate from the liver on this recipe can be in a roaster, a frying pan or a hothouse of DRY COOKER (Drink Cucker) under the lid. Just fold the liver and the remaining ingredients for the patenta, fill with milk and carcass 25-30 minutes on slow fire. Solim at the end of cooking, so the liver will be more tender.

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

liver, onions, carrots, garlic, fold in dishes for cooking in a microwave oven (microwave) and prepare at full capacity for 7 minutes. In this recipe, the liver for the microwave will need to add more water, about as much as milk. After the microwave signal, give the liver to stand in it for another 5. Well, to shed advise the liver after cooking, hot.

Create components of home patesta from the liver can be in a slow cooker ,

Homemade hepatic pate in a slow cooker is very simple, it will save you from the stirring process 🙂 load the liver, onions, carrots, garlic and milk into the Multivarka bowl, choose the Baking Program and exhibit the cooking time of 35 minutes. Start button start the process. Multicooker we have cold, so the cooking time we slightly increased. Solo liver is preferably at the end of cooking.

Lay out in the cooling tank in the refrigerator, I used a silicone form for cupcakes.

Detailed photo The recipe of patesta from the liver mounted for you in the video slideshow:

Such homemade Liver Palate You can use for sandwiches and as a filling for stuffed eggs and potato boats. And from the liver pate, it turns out a delicious oil roll.

Delicate, fragrant, spicy liver pate - an excellent option for breakfast or snack. Make it at home with your own hands, so you will be sure that there are no impurities in the kushan - only natural ingredients. Do with him sandwiches, pies or snacks.

Grocery list:

one bulb;
chicken liver - 250 gr;
one carrot;
creamy oil - 150 gr;
salt - 6 grams;
neomotic oil - 50 gr;
black pepper - 3 gr.

Step-by-step cooking:

Giving a portion of the oil from the refrigerator in advance. Let it soften it a little.
Treat the bulb and carrots, cleaned them and washing them.
Rubim bulb with small cubes.
Carrot spend through the middle grater.
Half of the entire amount of sunflower oil overflow into the pan, heated on the stove.
We shift onions and pass 5 minutes by losing the fire.
Pour carrots, we cook for another 10 minutes, from time to time stirring the spatula.
Washed chicken liver with chickens.
We felt the remaining oil in the dishes for frying and we prepare liver cubes in it.
After 5 minutes, turn off strong fire.
Fascinated vegetables and liver shred in a meat grinder.
When they are saved, add butter, raw in spices and salt. Mix.
We close the mass in the refrigerator for half an hour.
Paste is ready. If you want to draw it beautifully, put the liver mass in a beautiful mold. When the pate is cooled, remove it from this mold and decorate the parsley sprig.

In a slow cooker

You will need:

two middle carrots;
two slices of garlic;
chicken liver - 0.5 kg;
black ground pepper to taste;
butter creamy - 100 gr;
two bulbs;
salt - 7 gr.

How to cook pate:

Liver launder from mucus and cut into pieces.
Finely sever peeled bulbs.
Carrot roots to handle on a grater.
Slices of liver and vegetables fold into a bowl of a slow cooker.
There, the same crumbled garlic, raw pepper and salt.
Stir all products, close the lid.
Multi-cooker cooking program to set "quenching" mode. Time - 1 hour.
As soon as the kitchen appliances the end of cooking, shift a juicy smoke mass into another container, cool.
Throwing there a piece of oil, load everything together into the blender and grind.
If the pate seems too dry - pour milk into it.
Put the homogeneous mass of patenta in the molds and remove it in the refrigerator.
An hour later, you can enjoy the taste of natural homemade.

From beef liver

Main components:

milk - 150 ml;
beef liver - 1 kg;
two bulbs;
two arrows of green onions;
salt to taste;
two carrots;
creamy oil - 150 gr;
black and red pepper - 10 gr;
sunflower oil - 40 ml.

How to make hepatic beef beef pate:

Purified from films liver cut into straw.
Grind the onion with a knife, and carrots on the grater.
We turn on the gas stove at full power, put the pan with oil and slices, liver and carrots.
5 minutes fry them in this mode.
After that, we pour milk, the salt, peppers and cottage under the lid of 20 minutes with the reduced fire.
As soon as everything prepares, we cool the mass and grind it with the help of a blender.
Separately topping butter.
Half of its number add to the pate and take another blender over it.
We lay out our shape, fill it with the remaining butter.
Decorating it with green onions and put on the shelf in the refrigerator.
After 4 hours, the pate can be smeared on bread. Bon Appetit!

With the addition of mushrooms

Mushrooms will add a highlight to the usual pate of the liver. It turns out unusually tasty and fragrant.

Recipe composition:

one bulb;
cream - 90 ml;
clove of garlic;
chicken liver - 0.5 kg;
champignons - 0.2 kg;
a piece of butter - 50 gr;
two laurels;
olive oil - 40 ml;
five pepper peas;
white wine - 90 ml;
muscat nut - 5 gr.

Cooking method:

To download crushed onions and garlic in the pan, pour vegetables with olive oil and fry.
After three minutes, shifting 100 grams of chopped fungi.
After 3 minutes, add pieces of liver, nutmeg, pepper and laurel leaves, pour wine. Stew a lot of 20 minutes.
Remove the laurel sheet with pepper from the pan.
Everything else to shift in a blender and turn it on its middle power.
At the same time pour cream and soft oil.
Prepare the shape for the pate and put into it a homogeneous mass.
We have left 100 grams of mushrooms. We are finely rubbing them, pass in the skillet and lay out on the pate.
Once they are cooled, we remove the pate in the fridge.

From pork liver

Very satisfying, nutritious pate is obtained with the addition of pork liver.

You will need:

cognac - 40 ml;
liver - 1 kg;
one bulb;
muscat nut - 5 grams;
one carrot;
non-unomatotic oil - 30 ml;
butter - 90 gr;
salt;
black pepper;
one leaf of laurels.

How to prepare a liver pate of pork liver:

Pork liver pour milk and leave for 3 hours. During this time, all bitterness will leave the product.
The finely chopped bulb and carrots pass in a frying pan.
After 5 minutes, add the liver pieces.
The sovereign is stealing with a small amount of oil for 20 minutes under the lid.
Pepper and salt to him, put a bay leaf.
As soon as the contents of the frying pan cooled, twist it through the meat grinder.
To the homogeneous mass, we add brandy, liquid butter, a pinch of nutmeg.
Be whipped with a blender.
Paste is ready. It remains to shift it in the dishes and remove into the fridge for a couple of hours.

Breaking eggs to their complete readiness. When they are cooled, clean and rub on the grater.
The liver is shifted in a wide bowl and many forks.
We skip under the press slices of garlic, finely shining dill. We are moving away to the liver.
Add mayonnaise and eggs. Peer kneading.
You can leave the pate in this form, and you can grind in a blender. Bon Appetit!