Pate from liver

Pate is a homogeneouspasty mixture, prepared from meat, liver or fish mince. Ingredients, such as garlic, ginger and fresh herbs, are added to the mince for flavoring. Pate may include vegetables, wine, cognac, armagnac or brandy. Pate can be served hot, but it is better to use it cold, because after cooling, its taste is revealed completely. Because of the high content of purines in the liver, this product should be used with caution to the elderly and to those who suffer from gout.

The pate is prepared by grinding completelycooked products: fried or boiled. The finished product is stored for a short time in a refrigerator in glass or polyethylene jars. It is convenient to store in a plastic bag, tightly folding it: before use, cut into slices and do not spread, but spread them on bread. For longer storage (for up to 7 days), the pate should be placed in a container and create a vacuum in it. You can also store in a freezer or after pasteurization in tightly-closed glass jars. How to cook liver pate? The answer to the question can be found in this article describing several wonderful recipes.

Recipe 1

A good snack, served with a thincut with black or rye bread, with crispy potatoes, crackers or chips to a festive table or a traditional dinner, is a liver paste. Ingredients:

• 500 g of chicken liver;
• 3 cups of water;
• 1 onion, whole;
• ¼ cup chopped onions;
• 3 tablespoons sherry;
• ¾ cup softened creamy butter;
• ¼ teaspoon of tea leaves;
• ¼ teaspoon of pepper;
• 1/8 of a spoonful of tea nutmeg.

Pour water into the pan, spread chickenliver and bulb. Bring to a boil, reduce the heat to a minimum and close the lid. Cook on low heat for 20 minutes, the finished liver becomes tender. Remove from heat, take out the liver and throw the onion. Cut all the stiff veins, place the liver in a blender or food processor, grind until a homogeneous mass is obtained. Add the chopped onions, sherry, butter, pepper, salt and nutmeg, once again mix everything. Pate from the liver is transferred to a storage tank, and before serving, cool for at least an hour.

Recipe 2

Thinly sliced ​​pieces of bread, on which pate from the liver is spread, can be served to the soup. Ingredients:

• 600 g of chicken liver (without films and veins);
• 450 g of ground beef;
• 100 g of smoked bacon (cut into small pieces);
• 2 eggs;
• 3 shallots (1 for roasting the liver, 2 for roasting the pork meat);
• 100 g of duck fat;
• 2 tablespoons tea salts;
• 1 teaspoonful of powdered sugar;
• 50 ml of cognac;
• 1 teaspoon spice (to taste);
• pepper;
• 8 laurel leaves (4 for roasting liver, 4 for roasting meat of pork).

The liver is fried with onion and bay leaf inuntil ready (do not overcook!). Mix the minced pork with the rest of the ingredients (except bacon and liver) and fry in the same saucepan, for 5 minutes before the filling is ready add the bacon and continue to simmer under the lid. Remove and discard the bay leaf. Combine the liver and minced meat with bacon, transfer to a food processor and grind to a homogeneous paste-like mass.

Recipe 3

The fragrant pate from pork liver is prepared with the addition of brown sugar and armagnac. You will need products:

• 500 g of pork liver (remove all films and veins, cut into pieces);
• 300 g of minced pork;
• 200 g of smoked bacon, cut into pieces;
• 1 small onion;
• 1 egg;
• 10 ml of milk;
• salt;
• pepper;
• 1 tablespoon Armagnac dining room;
• 2 table spoons of brown sugar;
• 20 g of salted creamy oil.

Mix all the ingredients (except sugar andArmagnac) and spread the mixture into a saucepan with preheated oil. Stew under the lid. Minutes for 5 to readiness poured out sugar and add armagnac. Transfer the mixture to a food processor and grind it to a smooth, smooth mass. Before serving, the liver paste is cooled. Store in the refrigerator.