Liver pate from pork liver: recipe

Liver pate from pork liver, recipewhich will be described in detail below, is a very tasty and aromatic snack. Sandwiches and sliced from such a product can easily be presented not only to a normal dinner, but even to a festive table.

If you do not know how to make liver pate,photo and the recipe for its preparation you can see in this article. By the way, your attention will be presented to several options for its creation. Which one to choose for filing to a dinner table is up to you.

Liver Pate from Pork Liver: Step-by-Step Recipe

Pate, cooked on the basis of pork liver,do not so easy as a similar dish, but also with the use of chicken offal. This is primarily due to the fact that the above offal requires careful pretreatment. After all, if you do not remove all the veins and other elements from the by-product, then the liver pate will turn out not very tasty. This is why during the preparation of such a product, you should strictly follow all the requirements of the recipe.

So, the required ingredients:

liver pork chilled - about 750 g;
onion bitter - a large head;
high-quality creamy oil - a large spoon;
milk as much as possible fresh not too big fat content - approximately 150 ml;
bread breading - about 110 g;
fresh pork (pulp) - about 250 g;
cream fat - 100 ml;
wine red vinegar - 1 large spoon;
salt and pepper - apply at discretion;
strips of bacon - add if desired.

Processing of the main ingredient

How to cook a liver pate from a pigliver? The recipe for this product requires careful handling of the by-product. It must be rinsed well, and then gently cut off all bile ducts and other films. In the future, the liver should be rinsed again, but in cold water.

Few people know, but the liver pork liver requires the use of not only an offal, but also meat. It must be washed and cut into medium pieces, and then twisted into minced meat.

Preparing Components

What other ingredients are needed toto make a liver pate from a pig liver? The recipe for this product requires the use of a large onion head. It should be cleaned and cut, and then thoroughly fry in butter (until transparent). Next, you need to mix fat cream and fresh milk, and then heat them on low heat. The resulting warm mass requires pouring in the whole breadcrumbs and leaving it for swelling for a while.

Mixing of ingredients

As you have noticed, liver pate from porkthe liver should be prepared in stages. After the ingredients have been prepared, they must be put in the bowl of the blender and crushed to a homogeneous mass at high speed. As for bacon, it should be cut into large pieces and placed in an already prepared base.

We form and bake the product

How to properly form patehepatic home? The recipe for this product requires the use of a narrow and high baking dish. Previously, it is recommended to cover it with oiled culinary paper. In the future, it should be laid out all the previously prepared base and placed on a baking tray with water.

In this form, the pate should be sent to the oven and baked for three hours at a temperature of 160 degrees.

The final stage

Now you have an idea of howself-made pate liver home. The recipe of this dish is good to use when you want to eat a delicious sandwich, but you are afraid to buy a product in the store because of the presence of various additives in it.

After the pate is baked in the oven, itsIt should be removed and put under the press, without removing it from the mold. In this form, the snack dish is recommended to cool completely, and then carefully remove and cut into small pieces. Serve such a delicious and fragrant products to the table preferably with bread or a savory loaf of bread.

Chicken liver pate: recipe for detailed preparation

How to make pates at homepork offal, you could learn a little higher. However, it should be noted that such a tasty and fragrant product can be prepared from chicken liver. In this case, you will need much less time, as the poultry by-products are very quickly subjected to heat treatment.

So, the ingredients:

chicken frozen liver - about 500 g;
small fresh champignons - 300 g;
butter of high quality - about 120 g;
cream low-fat 10% - about 400 g;
table salt - about 1.5 dessert spoon (add at discretion);
Sunflower oil without flavor - optional:
pepper fragrant - to taste.

Preprocessing of by-product

Before you cook chicken pate, you shouldtreat the liver. It must be thoroughly rinsed, and then cut off all inedible veins and films. After this, the chicken by-product is required to be put in deep metal utensils and poured with steep boiling water. In such a state it is desirable to sustain the ingredient for half an hour. In the future, it must be removed from the liquid and cut into small pieces.

Preparation of mushrooms

To make chicken pate more flavorful andtasty, it is recommended to add champignons. They should be washed, cleaned (if necessary), and then finely chopped. After this, the mushroom should be placed in a frying pan with oil and fry until ruddy.

Prepare the mushrooms properly, they need to lay out previously scalded boiled water and chopped liver, and then pepper and salt.

Heat treatment in oven

Withstood the ingredients in a frying pan for about fiveminutes, they should be removed from the plate and put in a narrow and high form for baking. All products must be filled with low-fat cream so that they are completely immersed in the dairy product. Further filled dishes should be covered with a dense culinary foil and put in the oven.

Bake chicken pate with mushrooms is recommendedfor one hour at a temperature of 185 degrees. Periodically, the readiness of the product should be checked. This procedure must be carried out with a fork (by kneading the pate).

In the event that the product warms up easily andsimply, it can be safely removed from the oven. If you feel that the pate is not ready for use, then it should be kept in a warm cabinet for another 25 minutes.

The final stage in the preparation of chicken pate

When the chicken liver is completely ready, onIt should be put pieces of butter, and then tightly close and allow to cool. In the end, the almost ready-made pate must be twisted through a meat grinder or beaten by blender at high speed. The resulting homogeneous mass is required to be put in plastic molds with lids and placed for several hours in a refrigerating chamber.

We serve a delicious homemade pate

After the chicken pate stiffens a little andwill take the form given to it, it can be safely submitted to the table. For this, the product must be spread on pieces of bread or a loaf, previously dried in the oven or toaster. From above sandwiches can be decorated with a branch of greenery.