How to make homemade pâté – quick and tasty recipes – UNIAN

How long to cook the liver for pâté and a trick you did not know for sure – in the UNIAN material.

Chicken, veal or pork pâté: an aperitif that can be bought in any store. But why, if it is easy to prepare with familiar ingredients. UNIAN found out what the most delicious pâté is and what recipes you should write down.

Be sure to remember the simple recommendations, knowing which ones, you will be able to make a tender and plentiful pâté.

How to Make Pâté - UNIAN Tips / Infographics

How to Make Pâté – UNIAN Tips / Infographics

Earlier we said what to cook from the liver in addition to the pâté.

Homemade butter pâté

  • Turkey liver – 500 g
  • fresh lard, lard – 100 g
  • Onion – 1 unit.
  • Eggs – 1 unit.
  • sal
  • Ground black pepper
  • Nutmeg – a pinch
  • A thin layer of lard (thickness – up to 0.8 cm) (size – 20×20 cm)

Wash, dry, cut the liver, and cut the lard into 2×2 cm pieces, fry the liver, lard and onion, cut into half slices, in a pan with oil for 10 minutes. Cut a couple of pieces of liver into small pieces (up to 0.5 cm in diameter), and the rest, along with the lard and onions, pass through a mincer or meat grinder. Add egg yolk, salt, pepper, nutmeg. Separately beat the protein and mix gently into the dough, add the chopped liver pieces.

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Line the foil with the shape, roll out a layer of butter. Add salt and pepper, place the pâté on top and form into a roll. Sprinkle with salt and pepper, wrap in foil. Bake in the oven for 30-40 minutes at 180 ° C. Cool in the oven and then place in the fridge.

Beef liver pâté with butter and herbs

Liver Pate Recipe / depositphotos.com

Liver Pate Recipe / depositphotos.com

The butter should be removed from the fridge beforehand so that it is soft before cooking.

  • Beef liver – 500 g
  • carrots – 1 unit.
  • Onion – 1 unit.
  • Butter (softened) – 200 g
  • Vegetable oil – 1 tbsp. l
  • Fresh dill – to taste
  • Salt – to taste
  • Ground black pepper – to taste

The liver is washed, dried, cut into pieces. Pour water into a saucepan, put the liver, boil twice, then remove the foam, reduce the heat and cook for 20 minutes. Drain the water, cool. Dice the onions and carrots, fry them in a pan with butter for 5-7 minutes. Put half of the liver and vegetables in a bowl of the blender, grind them, put them on a separate plate. Do the same with the other half of the ingredients.

Combine the dough in a bowl, salt, pepper, add 50 g butter, mix. Chop the dill, combine on a plate with the remaining oil. Spread foil on the table, cover with cling film on top, spread a thick layer of pâté, grease with dill oil. Roll up the roll, gently wrapping the foil. Refrigerate for 3 hours. Cold roll cut into circles.

Chicken liver pâté with cheese

  • Chicken liver – 500 g
  • 20% cream – 80 ml
  • Onion – 1 unit.
  • Eggs – 2 pieces.
  • Flour – 2 tbsp. l
  • Cheese – 50 g
  • Butter – 50 g
  • Ground nutmeg – 1 pinch
  • Salt – to taste
  • Ground black pepper – to taste
  • Vegetable oil – for frying

Wash the liver, dry it, roll each piece in flour. Cut the onion into half slices, fry the liver in vegetable oil on both sides. Add the onion, stir, fry until cooked through. Add sour cream, salt and spices, mix again, pour 50 ml of water, cover, simmer for 20 minutes.

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Grate the eggs and hard cheese, combine in a bowl and add the butter, mix well. Pass the prepared liver through a meat grinder, grind with a fork.

Put the cling film, put the pâté in it, spread the filling on top. Roll the pâté carefully, twist the ends of the film into a braid, and roll the roll several times over the table to make it thick. Refrigerate for 1-2 hours.

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