Sandwiches are a great snack; you can take them to a picnic, to work, or to school. It’s up to you to decide what filling to make a sandwich with; it could be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread is made from chicken liver. Even a novice cook can prepare the spread. After all, first we just need to fry the liver with vegetables, then grind it in a blender. Our pate consists of simple ingredients that are accessible to everyone. It tastes very tender and nutritious. For variety, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, herbs. The pate is mainly spread on bread, cookies, and crispbreads. It can be served as an appetizer with vegetables, or on a festive table. Store the finished pate in the refrigerator in a tightly closed jar.

Ingredients

  • Chicken liver – 400 g.
  • Carrot – 1 pc.
  • Onion – 1 pc.
  • Butter – 20 g.
  • Salt – 0.5 tsp
  • Black pepper - a pinch

How to dodelicious Homemade liver pate?

For cooking we will need the following products: liver, carrots, butter, onions, seasonings.

Peel the carrots and grate them on a large grater. Finely chop the peeled onion. Place the vegetables in a hot frying pan and fry just a little, about 5 minutes.


While the vegetables are stewing, let's start cooking the liver. Let's wash it under running water. Place on a cutting board and peel off the white film. This is very easy to do: the film is located in the center between the two parts of the liver, cut it and peel it.


Add liver to vegetables. Season with salt, ground black pepper, and paprika. Fry over medium heat, stir occasionally, add vegetable oil if necessary.


Cover with a lid and simmer until the liver is cooked. It is very easy to check the readiness of offal. Cut a piece, if there is no blood, then it is ready.


Remove the pan from the heat and let it cool slightly. Add butter and beat with a blender into a homogeneous mass. Choose the consistency yourself, more homogeneous or with pieces.


Transfer the pate into a jar and close the lid tightly so that the top does not dry out. Store for no more than three days in the refrigerator. Bon appetit!


1. The color of fresh liver should be bright red, the texture should be elastic, without an unpleasant odor.

2. Chicken liver puff is the easiest to prepare using this recipe. It does not need to be prepared, unlike pork or beef, which must be pre-soaked.

3. You can add to the snack: vegetables, spices, cream, butter, sour cream, alcohol. All these components give the spread an original taste.

4. You can grind the pate using a blender or meat grinder. Whether you want to make it smooth or chunky is up to you.

So, preparing homemade liver pate according to my recipe is very simple, you can see for yourself. I hope you will like it.

Pate has been incredibly popular for several centuries. A simple and quick to prepare dish with excellent taste and healthy qualities. It can be found in different parts of the world, at expensive restaurateurs and in the kitchen of every home. We will tell you how to make beef liver pate in your kitchen.

Homemade beef liver pate

Beef liver is the most dietary and healthy. It is considered fresh and of high quality when it has the color of ripe cherries. A darker color indicates that the animal was old. If with a brick tint, then there is a possibility that the cow was sick. Also, do not take dried liver with a gray coating. Dried liver is very difficult to peel off, and the liver of a sick or old cow will have a bitter, soapy taste and will be tough after cooking. The frozen liver should be a monolithic layer without red ice; the presence of this indicates re-freezing.

Kitchen utensils and appliances: meat grinder, cutting board, knife, frying pan.

Ingredients

Preparation

  1. We clear 600-700 g of liver from the film and cut it into small pieces.
  2. Pour in 200 g of milk and soak for half an hour.

  3. While the liver is soaking, chop one onion.





  4. Grate the carrots on a coarse grater, add them to the onions and lightly fry everything together.

  5. Add the liver, mix everything, sprinkle with pepper and salt (10 g), fry a little.

  6. Add 100 g of milk and 250 ml of cream to the fried liver. Simmer until done. We determine the readiness of the liver with a knife. As soon as the blood stops oozing, remove from heat. The rule for meat “the longer, the softer” does not apply to the liver; with it we do the opposite.

  7. We pass the cooled liver through a meat grinder twice. Select the finest mesh.



You can use another recipe and cook it. We will serve the pate as an independent dish with a boiled egg, pickled or pickled cucumber, green onions and black bread, and for tea - with white bread, toast or croutons; it would be nice to bake pancakes to go with the pate.

We are used to seeing rows of jars of pate in supermarkets. Now we are convinced that you can quickly and easily prepare almost the entire assortment of store shelves yourself at home - this, for example,. And a real delicacy on your table will be goose liver pate; it is, of course, not foie gras, but tender and airy and has a very refined taste.

Video recipe

Watch the step-by-step home video recipe and you can easily prepare the pate yourself.

For those who follow a healthy diet and try, as far as possible, to exclude dishes fried in oil from their diet, there is a recipe for a slow cooker.

Beef liver pate in a slow cooker

Calories: 275 kcal.
Cook by time: 30 minutes.
Servings: 6 to 100 g.
Kitchen utensils and appliances: multicooker, cutting board, knife.

Ingredients

Preparation





  1. Cut 1 onion and 1 large carrot into half rings.

  2. Pour 30-40 g of refined oil into the multicooker bowl, add onions and carrots.

  3. Close the lid of the multicooker tightly and select the “Stewing” program, the “vegetables” product, and start. The process lasts 30 minutes. Drain the milk from the liver.

  4. Open the lid of the multicooker, add 50-60 g of butter and liver.



  5. Close the lid, select the “Stew” program, “meat” product, the process lasts 1 hour.

  6. At the end of the program, carefully open the lid away from you, catch the liver and vegetables from the resulting liquid into the chopper bowl, add a little broth and grind until smooth. In addition to a blender, you can use a meat grinder, passing the pate twice through a fine mesh.

In a slow cooker, the vegetarian version also turns out very tender and juicy, with a sweetish taste and a spicy oriental aroma. It is good served with bread.

Video recipe

In our video you can see how to cook pate in a slow cooker and how to set the program correctly.

It’s a good idea to always keep a jar of pate in the refrigerator for snacking, changing the ingredients each time. I would really like to know your feedback, as well as your favorite recipes.

Liver paste

A simple step-by-step recipe with photos and video instructions, according to which you can easily prepare pork liver pate on the stove and in a slow cooker, dish options.

750 g

35 min

187 kcal

5/5 (2)

I often make pate. This is a great snack option or a quick and tasty appetizer for guests. Of all the pates, I like the one made from pork liver the most. To keep it from being dry, I cook it with lard or bacon.

Ingredients and preparation

Kitchenware: frying pan, cutting board, blender.

List of required ingredients:

Sequence of preparation of pork liver pate

  1. Before making pork liver pate at home, remove the oil from the refrigerator. We will need it in a softened form.
  2. Place a frying pan on heat and cut the bacon into medium pieces. Place it in a frying pan and fry over medium heat until the fat has melted. Just don't forget to turn the bacon. To prevent bacon from sticking to a dry frying pan, you can drop a little vegetable oil on it.

  3. During this time, peel and cut the onion into arbitrary small pieces.

  4. Remove all the bacon from the pan and set it aside. We'll need it a little later, so be patient so you don't eat it.
  5. Add onion to the fat formed in the pan.
  6. Grate the carrots or cut them into small pieces and also put them in the pan. Fry until nicely golden.

  7. While the onions and carrots are frying, randomly chop the liver. If there is a film on it, then it must be removed, as well as all rough connecting parts, if any, should be removed.

  8. Place the liver pieces in a frying pan with fried onions and carrots. Stir and fry on all sides with the lid closed. This way the liver will also stew.


    You can also make pate not from fried, but from boiled liver. Answering the question of how long to cook pork liver for pate, I will say that 20-25 minutes is enough for it. You can also boil rather than fry the carrots. You can generally make pate without carrots, but, in my opinion, it tastes better with carrots.

  9. After everything is cooked or fried, we transfer all the ingredients into a blender bowl and put the set aside, fried bacon in there.
  10. Add salt and pepper to taste, and also add butter, which by this point has become soft.
    We transform all the contents using a blender into a homogeneous paste. This can also be done using a meat grinder.

Or you can make the pate in the form of a roll. To do this, take cling film and spread it on a table or cutting board. Spread the pate in an even layer and roll it into a roll, gradually removing the film. Sometimes I don't add butter while chopping, but spread it evenly over the pate layer and then roll it up.

Pate prepared in any way can be consumed immediately, but it will be better to let it harden a little in the refrigerator. This is especially true for the liver roll, which, after cooling, is easily and beautifully cut.

Pork liver pate in a slow cooker

  1. We take all the same ingredients as in the previous recipe. Turn on the multicooker in the “Frying” mode.
  2. Cut the bacon into thin strips or small pieces. Place it in a bowl and fry, melting the fat.

  3. Chop the onion and carrots (or three on a coarse grater).

  4. Remove the bacon from the bowl and fry the onions and carrots in its fat until lightly golden.

  5. Chop the liver and place it in a bowl with the vegetables. Switch “Frying” to “Stewing” and in this mode cook the liver for 15-20 minutes with the lid open, remembering to stir.

  6. Transfer the contents of the bowl to another container.

  7. Add salt, pepper and soft butter.
  8. Using a blender, bring everything until smooth.
  9. You can pass all the ingredients, except butter, salt and pepper, through a meat grinder. And then add everything else and mix well.

Other variations of pork liver pate


Prepared in a similar way

How to make liver pate at home?

Women often love to please their family with delicious and delicious dishes.

Liver pate is a great addition to breakfast or snacks.

It has a pleasant and rich taste. Pate is also considered a low-calorie product.

How to prepare liver pate at home? For this we need very little time and ingredients.

Important!

Prepared at home, it can be stored for no more than a week, but always in the refrigerator. If these conditions are met, the taste of the snack will not become less rich and the product will not spoil.

Liver pate recipes

Each housewife prepares liver pate in her own way, adding her favorite ingredients and experimenting with new ones.

There are a large number of different interesting recipes for preparing liver pate, but, first, we recommend that you familiarize yourself with the classic versions of the snack.

This will help you easily experiment in the future and come up with your own recipe.

Classic recipe for chicken liver pate

By preparing the dish step by step following this recipe, you will get an excellent appetizer for the table that will delight your guests and loved ones. Chicken liver pate literally melts in your mouth.

To prepare we will need:

  • oil - 5 tbsp;
  • ground black pepper - 1/4 tsp;
  • chicken liver - 250 grams;
  • carrots - 1 pc.;
  • salt - 1/2 tsp;
  • butter - 150 grams;
  • onion - 1 pc.

It is necessary to defrost the meat in advance. We start by cutting the onion into small cubes. Next you need to grate the carrots.

Wash the liver, cut into small cubes and fry in 1 tbsp. oil for five minutes.

Give the hot meat time to cool, add the remaining ingredients to it, and beat with a blender or pass through a meat grinder.

We put the resulting dish in the refrigerator and in half an hour you can prepare sandwiches with the prepared pate.

Beef liver pate

In addition to its aroma and attractiveness, beef liver pate is rich in vitamins.

This snack is not only tasty, but also healthy.

The pate turns out very tender.

Careful selection of ingredients is important when preparing this snack option.

  • onion - 2 pcs.;
  • ground pepper - 3/4 tsp;
  • beef liver - 1 kilogram;
  • garlic - 1 tooth;
  • smoked pork breast - 250 grams;
  • salt - 2 tsp;
  • cognac - 1/3 cup;
  • lard - 4 slices.

Pork breast and liver must be boiled. Pass the cooked meat through a meat grinder, add salt/pepper, cognac and mix thoroughly.

Transfer the resulting mass into a baking dish, covering the top with slices of lard.

Cover the container with foil and place it on a baking sheet filled with hot water.

Bake for one and a half hours in an oven preheated to 190 degrees.

Liver pate in a slow cooker

Another interesting recipe for a quick snack.

It will take very little time - about an hour.

The cooking process will only take longer if you use veal or pork.

The fastest way to prepare pate is from chicken or turkey liver, because such meat does not need to be soaked.

To prepare you will need:

  • onion - 1 pc.;
  • milk - 300 ml;
  • liver - 800 grams;
  • oil - 3 tbsp;
  • carrots - 1 pc.;
  • salt - to taste.

First, chop the onion and grate the carrots. Turn on the “Fry” mode on the multicooker, add the onion, and after a couple of minutes, the carrots.

Add chopped liver to the cooked vegetables and turn on the “Stew” mode. The dish will be ready in 25 minutes.

Season the prepared mass with salt/pepper to taste, add oil to it and mix in a blender until smooth.

The pate is ready!

These classic recipes are versatile versions of pate appetizers. It can be prepared from cod, duck, rabbit, goose, turkey and pork liver.

Experiment and create your own unique recipe that you will delight your family and friends with.

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first one will be everyday and budget-friendly, which can be prepared at home quickly and easily. The second one is more expensive and takes longer to cook, but the pate turns out more tender and airy. I usually use it to prepare the filling for vol-au-vents for the holiday table.

Chicken liver pate with onions and carrots

It cooks very quickly. True, it flies away just as quickly. And, by the way, this healthy and, one might say, dietary dish is gobbled up by both cheeks even by the most ardent liver aficionados.

Ingredients:

  • chicken liver – 500g;
  • carrots – 1 piece;
  • onion – 1 piece;
  • sunflower oil – 2-3 tbsp;
  • salt - to taste;
  • butter – 200g.

How to make chicken liver pate at home:

  1. Preparing the liver. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. In such conditions it will thaw gradually, which is better for it in particular and for meat products in general. You will need a bowl because water and blood will leak from the liver and need to be drained. For the same purpose, it is also best to place the cooled liver in a colander and let it sit for about 10 minutes. Then we sort it out, cutting off any possible fat and remnants of the bile ducts or pieces with stains of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from chicken liver, it is thin and will not interfere.
  2. Then cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
  3. Peel the carrots and onions and rinse with water. Carrots can be grated or cut into pieces. This is not important, since in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
  4. Heat sunflower oil in a frying pan. Fry vegetables until soft.

  5. Place the liver in the pan, stir and fry for 1 minute.
  6. Then pour 1/3 cup of boiling water, add salt and cook over moderate heat for 7-8 minutes, stirring frequently. Check the liver for readiness, if it’s not red inside, then you can safely turn it off. Usually this time is enough. If you cook longer, the product will become dry and tough.
  7. There are recipes where vegetables and liver are fried separately. I think this is unnecessary, since all this will later turn into pate, and cooking together saves a lot of time.
  8. Transfer the contents of the pan to a bowl and let cool slightly.
  9. Then we take it and punch it through everything thoroughly so that not a single piece remains. I use an immersion blender for this, but a blender with a bowl is also suitable. You can also put it through a meat grinder, but then you need to install a grill with the smallest holes, plus twist everything twice.
  10. Butter will give the pate the desired consistency and thickness. It needs to be added very softly. So now is the time to take it out of the refrigerator. While the pate cools, it will soften. You can’t add liver mass to warm, much less hot! The butter will melt and the snack will turn out liquid.
  11. You can mix it with a blender, but I’m usually too lazy to wash it a second time, so I use a fork to mix it.
  12. Place the prepared mixture into containers. This, by the way, can be an ordinary glass jar. Place in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, when it’s not cold. Very tasty!

Chicken liver pate recipe with photos step by step


A special feature of this recipe is the addition of cream and cognac, with which the pate becomes very tender and aromatic. After adding cognac, we will bake the semi-finished product in the oven. The heating will evaporate the alcohol, but the aroma will remain.

Ingredients:

  • chicken liver – 450g;
  • onion – 1 piece;
  • cream 10% - 100ml;
  • butter – 100g;
  • vegetable oil for frying;
  • salt, ground black pepper - to taste;
  • cognac – 1 tbsp.

How to make a delicious chicken liver pate at home:


The pate can be spread on bread, placed into vol-au-vents using a culinary syringe or cornet so that the liver pate looks beautiful in them, and served on any, even the most sophisticated, holiday table.