Liver pate from pork liver: recipe

Liver pate from the pig liver, the recipe of which will be described in detail below, is a very tasty and aromatic snack. Sandwiches and slicing made from such a product can be easily presented not only to an ordinary dinner, but even to a festive table.

If you do not know how to make a liver pie, a photo and a 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 a pig liver, is not so simple as a similar dish, but also with the use of a chicken by-product. This is primarily due to the fact that the mentioned giblets require careful pretreatment. After all, if you do not remove all the veins and other elements from the by-product, the liver pate will turn out not very tasty. That 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 butter - a large spoon;
• Milk is as fresh as possible not too large 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 liver pate from pork liver? 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 pate liver liver requires the use not only of the by-product, but also of meat. It must be washed and cut into medium pieces, and then twisted into minced meat.

Preparing Components

What other ingredients are needed to 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 pig liver should be prepared in stages. After the ingredients have been prepared, they must be put into the bowl of the blender and crushed to a homogeneous mass at high speed. As for bacon, it should be cut into large quantities and placed in an already prepared base.

We form and bake the product

How should you properly form pate liver 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 cooking 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 how the liver home pate is made on its own. 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, it should be removed and placed 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

As is done at home pate from pork offal, you could learn a little higher. However, it should be noted that such a tasty and fragrant product can also 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;
• Oil quality creamy - 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 cooking chicken pate, you should treat the liver. It must be thoroughly rinsed, and then cut off all the inedible veins and films. After that, the chicken by-product is required to be put in deep metal utensils and pour 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 and tasty, 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 fried until ruddy.

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

Heat treatment in oven

Having sustained the ingredients in a frying pan for about five minutes, 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 placed in the oven.

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

In the event that the product warms up easily and simply, it can be safely removed from the oven. If it is felt 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, it should be laid out 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 and assumes the shape given to it, it can be safely served to the table. For this, the product needs to be smeared onto pieces of bread or a loaf, previously dried in the oven or toaster. From above sandwiches can be decorated with a branch of greenery.