Pate from the liver

Pate is a homogeneous pasty mixture, prepared from meat, liver or fish minced meat. 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, as 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.

Prepare the pate by chopping already fully cooked foods: 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. It can also be stored in the 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 finely chopped black or rye bread, with crispy potatoes, crackers or chips to a festive table or a traditional dinner, is liver pate. Ingredients:

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

Pour the water into the pot, spread the chicken liver and the onion. 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 onions. 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 bay leaves (4 for roasting liver, 4 for frying pork meat).

The liver is fried with onion and bay leaves in a sauté pan until cooked (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 stew under the lid. Remove and discard the bay leaf. Combine the liver and minced meat with bacon, put into a food processor and grind to a homogeneous paste-like mass.

Recipe 3

A fragrant pate of pork liver is prepared with the addition of brown sugar and Armagnac. You will need products:

• 500 g of porcine 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 ingredients (except sugar and armagnac) and spread the mixture into a sauté pan with hot oil. Stew under the lid. Minutes for 5 to readiness to pour out the 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.