Pate was prepared back in the 14th century using poultry and game. The minced meat was baked with dough in layers; the dish looked like a pie and was called “pastata”. Gradually, the dough was eliminated from the recipe, leaving only the filling, to which spices and herbs were added.
Later, pates began to be prepared from offal. Over the years, pate recipes have changed and improved; many chefs have come up with their own recipes, each trying to make their recipe special. The word “pate” is translated from Latin as “paste”, and from German as “pie”.
Pate is a delicious snack both for breakfast and for the holiday table. You can use pate to make sandwiches and stuff eggs. The article describes several interesting recipes for pate made from beef liver.
Beef liver pate with milk
Pate made from liver with the addition of milk and butter turns out tender. Cooking takes 40 minutes.
Liver pate can be used as a snack with bread for lunch or dinner.
Ingredients:
- half a kilo of liver;
- 100 bacon;
- bulb;
- 2 carrots;
- 2 tablespoons tbsp. milk;
- 4 tbsp. spoons of butter;
- 0.25 teaspoons salt.
Preparation:
- Cut the bacon and onion into small cubes, grate the carrots.
- Fry the bacon, stirring occasionally, for 5 minutes, add the vegetables, cook for 5 minutes.
- Add liver with spices, fry for 10 minutes, stirring.
- When the liver has cooled, grind in a blender.
- Stir the beef liver pate, add milk and butter.
To easily clean the liver from the film, pour boiling water over it and remove the film with a sharp movement, prying it off with the tip of a knife. Usually beef liver is not bitter, but if this happens, soak the offal in cold water with salt or cold milk.
This is an original version of making pate with the addition of cognac. The total time to prepare a delicious beef liver pate is 50 minutes.
Ingredients:
- 100 g garlic;
- pepper, salt;
- 1.5 kg. liver;
- 200 g onions;
- 300 g plums. oils;
- cognac 200 ml;
- cream;
- oil – 100 ml;
- a pinch of nutmeg. nut
Ingredients:
- 700 g liver;
- 2 onions;
- 300 g mushrooms;
- 1 large carrot;
- 4 tbsp. spoons of butter;
- 80 g drain. oils;
- 0.5 teaspoons nutmeg. nuts and black pepper, salt.
Cooking steps:
- Cut the onion into half rings and grate the carrots.
- Peel the mushrooms and cut into slices.
- Fry the onion in 3 tablespoons of oil, add the carrots; when the vegetables are ready, add the mushrooms, fry, increasing the heat, stirring.
- After 3 minutes, reduce the heat and fry the vegetables until the mushrooms are ready, add salt and pepper.
- Coarsely chop the liver and fry over high heat for several minutes.
- Add the liver to the vegetables, stir and fry for a few more minutes.
- Grind the mixture through a meat grinder twice, adding the oil in which everything was fried.
- Add the chopped softened butter to the pate, season with nutmeg and grind until smooth in a blender.
If the finished pate with mushrooms turns out to be thick, you can add a little cream and beat the mass again. When cut, the fried liver has a uniform color, without red or pink areas. When pressed, clear juice flows out.
The most delicious pate is, of course, the one prepared at home. Each housewife prepares it according to her own recipe: from chicken or beef liver, boiled or fried, some grind the meat in a meat grinder, and others grind it in a blender. There are quite a few cooking methods, in any case you will get an extremely tasty and appetizing delicacy.
Chemical composition
It is no secret that the pate sold in retail chain stores can hardly be called a pate in the literal sense of the word - numerous examinations have shown that sometimes there is very little liver in it, and sometimes there is no liver at all. In addition, they contain various preservatives, flavorings and flavor enhancers, so this product cannot be called healthy.
In this regard, many housewives make the only right decision - to make liver pate themselves. A very tasty product is obtained from beef liver.
Liver is an offal of the highest category, which is recognized as the most nutritious in nutritional terms due to its high protein content. Its structure includes fairly high concentrations of dietary fiber, collagen and purine components.
The beef product contains a significant amount of various vitamins - the entire subgroup B and, in addition, valuable A, C, D, E and K. But the main advantage of the product lies in its extremely useful mineral composition - this product is rich in useful microelements: calcium, magnesium, and also phosphorus, potassium, zinc, copper and, of course, iron. This is precisely what explains the value of the dish in the diet of people with low hemoglobin and other pathologies of the circulatory system.
Liver pate fully retains all nutrients. Thus, pate is rich in protein and amino acids, which are the main building materials for muscles, organs and tissues of the whole body. The pate contains quite a lot of selenium, which is recognized as one of the strongest antioxidants, thanks to which processes slow down age-related changes.
Calorie content of the dish
Liver pate is a fairly high-calorie dish; 100 g of product contains about 117 kcal, of which the presence of protein is 18.1 g, fat - 11.1 g and carbohydrates - about 7 g. Consumers recognize liver as almost the best offal, which allows prepare many delicious dishes, and delicate pate is rightfully considered one of the most nutritious and tasty delicacies.
Benefits and harms
Any dishes made from beef liver are extremely healthy. And this has been known for quite some time. This effect is explained by the presence of components that are essential for life and health.
- The liver accumulates more than 15% of the iron that the body needs to produce hemoglobin and other blood pigments.
- Copper in the by-product can have a strong anti-inflammatory effect.
- Lysine is an essential amino acid that promotes better digestibility of animal proteins and has a beneficial effect on the general condition of ligaments and tendons. In addition, lysine improves the absorption of calcium, due to which the use of liver pate prevents the development of osteoporosis, atherosclerosis, myocardial infarction and strokes. It is known that a lack of this amino acid causes a decrease in libido in men and even leads to complete impotence.
- Another useful amino acid, tryptophan, is needed by the body to relieve symptoms of anxiety and improve the quality of night sleep.
- Methionine in the pate in combination with folic acid and choline has an antitumor effect.
- B vitamins together with magnesium improve the conductivity of nerve fibers and normalize brain function. In addition, they protect adults from the dangerous consequences of smoking and drinking alcoholic beverages.
- The liver accumulates a significant amount of vitamin C, which improves immunity, has a beneficial effect on kidney function, maintains visual acuity, health and strength of hair and teeth.
However, the pate also has contraindications for frequent consumption. In particular, mature people should not get carried away with this dish, since it contains quite a lot of purine-forming substances.
When preparing pate, it is important to keep in mind that any deviation from the cooking technology leads to the development of pathogenic microflora in the product, which leads to food poisoning.
Cooking recipes
Before you start preparing liver pate, evaluate the appearance of the liver. It should be fairly smooth, without any spots, pronounced blood vessels, tumors or protruding lymph nodes. The color of fresh meat should be reddish-brown. All other shades directly indicate the low quality of the product.
There is no need to use a gall bladder by-product to prepare liver pate if any part of it has a greenish tint. Most likely, this place was in contact with bile - it is better to cut it off, otherwise the pate will turn out bitter and tasteless.
Before starting work, the liver should be thoroughly washed in running water, then the film should be removed and all areas that cause concern should be cut out. Some housewives recommend soaking the product in raw milk, in which case all the bitterness will come out of it and the pate will become softer and even airier.
However, there is another way to rid the product of excess bitterness: the liver is cut into small pieces, placed in boiling water and boiled for about five minutes, after which it is drained in a colander and washed with cold running water.
Classical
To prepare beef liver pate according to the classic recipe you will need:
- 800 g offal;
- 4 medium carrots;
- 4 onions;
- salt, ground pepper;
- 100 g natural butter;
- dried basil.
The onions must be finely chopped, the carrots grated on a medium grater, the whole thing sautéed in vegetable oil in a frying pan with a thick bottom.
Clean the liver, remove the films and bile ducts, cut into small pieces and fry on both sides for 15 minutes, then add spices and simmer for another 5-10 minutes.
The prepared products are placed in a blender and crushed with butter, after which the finished product can be packaged in containers and sent to a cool place until it cools.
If desired, you can add mushrooms to the liver; it is best to take champignons or porcini mushrooms. They are fried together with meat and cooked using standard technology.
Dietary
In its dietary version, beef liver pate contains four basic components - the liver itself, as well as onions with carrots and butter, and the liver is not fried, but boiled.
You will need:
- 0.5 kg of offal;
- 1 onion;
- 1–2 carrots;
- 100 g butter;
- frying fat;
- salt, spices;
- water – 200 ml.
The step-by-step cooking recipe is as follows. First, peel the carrots, rinse thoroughly and cut into cubes of 0.5 cm each. There is no need to cut it smaller, since it will subsequently become a kind of indicator of the degree of readiness of the dish.
Peel the onion and cut into thick half rings, then lightly fry on both sides. You just need to bring the onion until browned and soft, do not overcook it, otherwise the finished pate will be a little bitter.
The liver needs to be cleaned, all unnecessary films removed and the bile ducts cut out, then washed and cut. If desired, you can soak it in fresh milk - in this case the pate will come out softer.
Then you need to take a saucepan or stewpan and place the food in a certain sequence: first the carrots, then the liver, and sautéed onions on top. Add a mixture of dry ground peppers and pour hot water over it all so that it covers all the components of the dish.
Attention: there is no need to stir the food in the pan.
The products are simmered over the lowest heat, always with the lid closed; readiness, as we have already mentioned, is determined by the carrots - as soon as they become soft and ready, you can safely turn off the heat. This usually takes about half an hour.
While the liver is cooking, you need to remove the country butter from the refrigerator and place it in a warm place to soften.
The broth from the pan is poured into another pan - this way the liver and vegetables will cool down much faster. Later, 2-3 tablespoons of broth can be poured into the pate if it turns out too dry. Vegetables are chopped, for which they are placed in a blender or passed through a meat grinder. In the latter case, you should do this twice, then the consistency will be more delicate.
The recipe for beef liver pate is firmly entrenched in the cookbook of our compatriots. This is not surprising, since it can be easily prepared at home. Let's look at the easiest options to implement!
1. Before the main manipulations, pour boiling water over the liver, then quickly remove the entire film. Pry it up with a knife.
2. To eliminate bitterness, chop the offal and soak in high-fat milk for half an hour. Alternatively, make a baking soda or saline solution.
3. If it is necessary to give the pate a consistency like in the store, then the components are scrolled with a blender (combine, meat grinder) about 2-3 times.
4. To make beef liver pate delicious, housewives modify the classic recipe and add cream, greaves, etc.
Beef liver pate: “a classic of the genre”
- garlic cloves - 2 pcs.
- lard - 0.2 kg.
- carrots - 3 pcs.
- liver - 0.6 kg.
- butter - 125 gr.
- onion - 3 pcs.
- bay, pepper, salt
The classic recipe for beef liver pate is the simplest. There will be no difficulties at home.
1. Coarsely chop the carrots, do the same with the onions. Prepare the liver: remove the films, soak, cut into cubes. Place all ingredients in a saucepan.
2. Add 3 bay leaves and black pepper to your taste. Fill with water and boil the ingredients for an hour. Season with salt 5 minutes before cooking.
3. After the allotted time, remove the bay leaf and pour out the water. Grind the boiled ingredients in a meat grinder along with garlic cloves and lard.
4. For homogeneity, you need to grind it a couple of times. Now add the butter and place it in the cold. Taste it!
Beef liver pate in a slow cooker
- high-fat cream - 0.2 kg.
- onion - 1 pc.
- liver - 0.5 kg.
- butter - 110 gr.
- pepper, salt
1. Place 60 g in a multicooker. butter and chopped onion. Set the “Bake” function for 15 minutes. Stir and keep the lid on.
2. When the onion is fried, chop the prepared and washed liver and add it to the multi-bowl. Set the time to 15 minutes.
3. After the specified period, season with salt and pepper, add cream. Simmer for another quarter of an hour without covering.
4. Finally, run the ingredients through a blender or meat grinder, combine with oil and grind again. Leave in the cold.
Here is an easy recipe for beef liver pate. Agree, making it at home is as easy as shelling pears.
Beef liver pate in the oven
- butter - 60 gr.
- liver - 500 gr.
- onion - 1 pc.
- carrot - 1 pc.
- lard - 60 gr.
- egg - 2 pcs.
- pepper and salt
1. Before preparing beef liver pate, rinse and soak the offal at home. Then chop into pieces.
2. Grate the carrots, chop the onion into a cup, boil the eggs. Heat up the oven.
3. Take a mold, fill it with pieces of lard, boiled eggs, vegetables and liver. Cover with a lid. Set the temperature to 170-180 degrees, time it for 1 hour.
4. Finally, season with salt and ground pepper, add butter and stir. You can use a blender. Let cool and taste!
Dietary beef liver pate
- butter - 70 gr.
- onion - 2 pcs.
- carrot - 1 pc.
- olive oil - 30 ml.
- liver - 900 gr.
- salt pepper
This beef liver pate recipe is perfect for people who are weight conscious but still want to make the snack at home.
1. Fill a saucepan with water, add 1 onion inside. Wash the liver, remove the films and let it cook. Cook for a third of an hour.
2. While the offal is simmering, cook the carrots in another pan. Chop the second onion and fry the olives in oil until golden. Add a little water and simmer for another 3 minutes.
3. Now mix together all the ingredients (boiled and fried), season with pepper and salt. Grind using a blender. Add the oil and stir again. Let cool and try.
Beef liver pate with butter and lard
- carrot - 1 pc.
- lard - 0.1 kg.
- onion - 1 pc.
- liver - 0.8 kg.
- butter - 0.2 kg.
- black pepper, salt
Liver pate is creamy and traditionally prepared from beef liver. We offer a step-by-step recipe.
1. Don't forget to clean the offal. Chop it into pieces and leave to soak.
2. Grind the lard and fry in a frying pan for 3 minutes. Pass the carrots through a grater, chop the onion, and mix with the lard. Time it for another 5 minutes.
3. Add chopped liver here, sprinkle with pepper and salt. Stir and simmer covered until done.
4. Cool the contents of the frying pan and grind using a blender. Add softened butter, knead again and leave in the cold.
Beef liver pate with prunes
- butter - 45 gr.
- prunes - 10 pcs.
- high fat cream - 30 ml.
- spices - to your taste
- olive oil - 20 ml.
- liver - 500 gr.
You can diversify the recipe for beef liver pate with prunes. Take everything you need at home before preparing the snack.
1. Rinse the dried fruit and remove excess moisture. At the same time, prepare the liver, chop and fry in vegetable oil. The procedure will not take more than 5 minutes.
3. After cooking, the liver along with the prunes must be processed in a food processor. Transfer the finished mixture to an airtight container and set aside to cool.
Beef liver pate with carrots
- onion - 1 pc.
- liver - 700 gr.
- butter - 200 gr.
- carrots - 3 pcs.
Before making beef liver pate, do some preparatory work.
1. Cut the offal into slices and soak according to all the rules.
2. Boil the carrots, chop the onions into squares and fry in oil until golden.
3. Boil the liver in plain water for about a quarter of an hour, do not forget to remove the foam.
4. Pass all the products through a blender, add your favorite spices with oil. Refrigerate the snack.
Beef liver pate with mushrooms
- onion - 1 pc.
- champignons - 450-500 gr.
- carrot - 1 pc.
- liver - 600 gr.
- butter - 0.1 kg.
- spices - to your taste
The recipe for beef liver pate with mushrooms gives the appetizer a piquant and interesting taste. Start preparing your food at home.
1. Soak the liver according to the standard procedure, then cook. At the same time, wash and chop the mushrooms. Send them to boil for half an hour. Then fry until golden.
2. Add liver, fried onions and boiled carrots to the mushrooms. Season with spices. Add chopped herbs if desired.
3. Once cooked, run the ingredients through a food processor. Add butter and mix thoroughly. Cool.
Beef liver pate for the winter in jars
- margarine - in fact (for frying)
- liver - 1 kg.
- butter - 0.1 kg.
- onion - 2 pcs.
- spices - to your taste
1. After preparation, fry the liver pieces in margarine. Add onion rings to this.
2. Once the products are ready, pass them through a blender. Add spices and butter to the mixture.
3. Pass through the blender again. Place the workpiece in the jars, stepping back about 3 cm from the edge. Roll up.
Choose any beef liver pate recipe you like. Carry out all the necessary preparatory measures at home to ensure that the snack turns out tender. Delight your household with unusual treats more often.
Making beef liver pate at home is quick and easy. To make this tender dish, you need a minimum amount of ingredients sold in every store. The resulting snack will be an excellent and wonderful everyday treat that can be eaten with bread instead of sausage and butter. Delicious, and most importantly - without preservatives.
How to choose beef liver
The first thing you need to buy is the most important ingredient - the liver itself. The taste of the pate depends on what it is. Therefore, it is important to know so as not to run into delays.
The choice of outlet plays an important role in the quality of the product. Many housewives are calm about the liver they take, and all because they always choose the same place. It is better to shop in well-known and already trusted stores or markets, since they usually value their reputation and check suppliers.
Chilled liver
Liver has an extremely short shelf life, and the most delicious pate is made from chilled offal. As a rule, all such products are produced in Russia.
- In fresh liver glossy and wet surface, but not watery. When out of product a lot of liquid and juice comes out, this means that it is most likely defrosted, which means that such a liver will bring much less benefit and may even contain bacteria (water is an ideal environment for the proliferation of microorganisms).
- Normal liver smooth and elastic to the touch, A stale– more loose, possibly with damage in the form of scratches or bubbles.
- Experts advise paying attention to liver color, she must be burgundy brown. If the product has been stale, it will be a lighter shade or dark purple.
- Fresh product nothing doesn't smell or has sweetish smell, but the expired one has a sour taste.
- In addition to expiration dates, the health status of the animal is also important. All toxins and infections. If the animal has been sick a lot, then marks will appear on the liver. dark spots. The ducts on this organ should be small and unpolluted.
Tip: Chilled liver can be stored in the refrigerator for a couple of days.
Frozen liver
- If you don’t plan to start cooking pate right away, it makes sense to purchase frozen liver. The product must have extremely thin layer of ice, and inside the package you you won't find it surplus and snow. When you press on such a liver with your finger, after 15 seconds it slightly melts in this place.
- Do you see that the liver has become orange? Do not take such a product, it will only cause harm.
- Don't be lazy to look label, on a normal product words and numbers can be easily read and there is no feeling that the letters “floated”.
What to do if the product is damaged
However, sometimes it happens that you come home, cut the liver, and inside it turns out to be not as juicy as on the display case. If any concerns arise, for example, if the offal has spots on the cut or if it turns yellow during cooking, with a receipt to the place where you made the purchase. Refused to understand the situation? Write a review on the store’s website or social networks, and if you purchased the product at the market, leave a note in the complaint book, send a letter to a consumer protection organization, or contact management directly.
Advice: do not be afraid to defend your rights, referring to Article 18 of the Law on the Protection of Consumer Rights. Demand a replacement of the damaged product or a refund of the receipt.
Cooking pate: recipes and little tricks
It usually doesn’t take much time to prepare beef liver pate at home; the main thing is to season the prepared appetizer. Our classic step-by-step recipe is not the only correct one, since each housewife has her own little tricks. For example, some people prefer not to fry the liver, but to put it in the oven, others boil it and only then bake it.
Ready homemade pate is stored no more than two days in the refrigerator. To extend the shelf life of the product, it can be placed in the freezer, in which case it can be eaten within two months.
Some housewives make blanks from pate. Thanks to some simple manipulations, the tasty snack will be in the house for the next couple of months (it is highly not recommended to store it longer), and it does not need to be defrosted. The temperature and time for autoclave sterilization depend on the ingredients, usually for beef pâté it is sufficient 113 degrees and 30-40 minutes.
Beef liver pate. Step by step recipe
Ingredients (for 4 servings)
400 g beef liver, 100 ml sour cream, 1 large carrot, 50 g butter, 2 onions, vegetable oil, salt, pepper
Cooking method
- Get rid of the film on the liver. To do this, wash it under the tap and then place it in hot water for a few minutes. Then take a knife and cut the liver on one side, then carefully peel off the film with your finger. Repeat the same for the other side.
- Remove veins and vessels, and then cut the liver into small pieces. It is better to do this along rather than across the grain.
- Soak the liver in milk for half an hour to soften its taste. When the time comes, take it out and dry it with a paper towel.
- Pour oil into a well-heated frying pan. First, fry the liver for a few minutes until gray. Then reduce the heat and cover with a lid. Let it simmer for 10 minutes.
- Peel and chop the onion and grate the carrots. Fry in vegetable oil until cooked.
- Place the prepared ingredients - onions, carrots and liver - in one bowl and beat with a blender.
- Add salt and pepper, as well as butter and sour cream to the resulting mass. Use the blender again.
- Place the homemade pate in the refrigerator overnight to set.
Are you afraid of doing something wrong? You can find a large number of videos on the topic on the Internet.
Pate in a slow cooker
Housewives who are accustomed to using a multicooker will be delighted when they learn how to make beef liver pate in this device. The recipe is simple - heat the vegetable oil in a bowl, and then put the liver there, cover with a lid and fry for 10 minutes. When the liver is ready, add a layer of onion to the slow cooker, and carrots on top. Then change the mode to “Extinguishing” and let it pass for 15-20 minutes. When the time comes, turn off the device and wait another 20 minutes (the lid of the bowl should be closed), and then grind the ingredients in a blender and put the mixture in the refrigerator.
Boiled liver pate
How to cook beef liver pate if? No problem, because the liver can be boiled. In this case it will work more dietary option snacks. The scheme is as follows: pour water into a pan and put it on fire. As soon as it boils, add liver, seasonings and salts. Wait until it boils and don’t forget to remove the foam. When this happens, reduce the heat to low. Many people are interested in how long to cook the liver, the answer is simple - 40 minutes. 10 minutes before the end of cooking, you can add a bay leaf.
Tip: the water in the pan should slightly cover the liver.
The carrots also need to be boiled, and the onions just need to be fried in a frying pan for a few minutes. The final steps are the same as in the classic recipe.
Additional Ingredients
The recipe for beef liver pate can and should be supplemented with other ingredients. Some people add hard-boiled food to the blender for tenderness. egg, cream and cognac, while others stew vegetables and liver in wine to add a special note to the taste. You can also fry it separately mushrooms and make them one of the main components of the pate.
1. Under pomegranate juice jelly
Place the pate in a bowl and press down with a spoon. Dissolve gelatin in pomegranate juice (preferably freshly squeezed, but if you prefer to buy juice in a store, it should be sugar-free). Gently pour the resulting mixture onto the snack using a tablespoon. When the edges of the bowl are full, place it in the refrigerator to allow the juice to solidify.
2. With toast, croutons or crackers
This option is more suitable for breakfast rather than a holiday table. Place the beef pate in a salad bowl and garnish with sprigs of herbs. Place a flat plate with toast, croutons or crackers nearby.
3. On ready-made sandwiches
The pate does not have to be served as an appetizer so that each guest spreads it on bread. Sandwiches can be prepared in advance with a variety of fillings. The choice of ingredients is limited only by your imagination (cucumbers, lettuce, cheese, tomatoes, peppers, carrots, eggs, black olives, etc.). If you are going to surprise guests on New Year's Eve, we recommend preparing multi-tiered canapés with layers of sausage, liver pate and butter. To do this, make a large sandwich, and then pierce it with skewers at equal distances and cut into pieces.
Beef liver pate - general cooking principles
Beef liver is a fairly versatile product, it’s easy to prepare, and you can get many different dishes out of it: liver cake, cutlets, liver in batter, stewed or baked. Don't forget the beef liver pate. If you are accustomed to exclusively store-bought pate, then a surprise awaits you - it is easier to prepare this dish at home, but in taste it will give a hundred points ahead to even the most expensive product from the store shelf.
Beef liver pate - preparing food and utensils
The most important and irreplaceable product in this dish is beef liver. It’s best to take fresh liver, but if you have frozen liver, that will also work – thanks to heat treatment, an indigestible hard piece of ice will turn into a most tender dish. You will also need vegetables, cream and an egg for some variations of the recipe.
Beef liver pate is most often prepared by baking in the oven. Serve the dish in the form of sandwiches or as a separate independent dish.
Beef liver pate recipes:
Recipe 1: Italian Beef Liver Pate
This dish has only one drawback - it must be left in the refrigerator for at least 8 hours, and it is quite difficult to maintain this period of time. Otherwise, this dish has no disadvantages, only advantages: unusual taste, satiety and healthfulness!
Required ingredients:
- 460 grams beef liver
- 170 grams pork belly
- 1 large carrot
- 1 onion
- 2 eggs
- 75 ml cream
- Seasonings
Cooking method:
- Beef liver needs to be washed and cut into pieces. Heat a frying pan, grease with oil and fry the liver for about 10 minutes in oil, stirring. Cool.
- Peel the onion and chop. Wash the carrots, peel and cut into pieces.
- In a blender, grind the brisket, liver and vegetables into a mushy state, add cream and egg.
- Place the mixture in a silicone mold and bake in the oven for forty-five minutes at a temperature of two hundred and twenty degrees.
- After this time, tip the pate onto a plate and let it sit.
Recipe 2: Beef liver pate with sun-dried tomatoes
You won’t buy this kind of pate in a store, because it is prepared exclusively in restaurants in Sicily and served immediately after cooking. The dish comes out with a rich taste and aroma.
Required ingredients:
- 460 grams of beef liver
- 150 grams of sun-dried tomatoes
- Fresh green basil
- 1 onion
- 2 cloves garlic
- 160 ml 15% cream
- Spices
Cooking method:
- Peel the onion and chop it.
- Wash the beef liver and cut into pieces.
- Place onions and liver in a hot frying pan, fry them, then pour in cream and simmer covered for ten minutes. Cool.
- Place peeled garlic, tomatoes, basil and liver and onions into a blender bowl. Grind until mushy. The pate is ready, all that remains is to cool it and you can serve it.
Recipe 3: Beef liver pate “Mix”
For this recipe you will also need pork and chicken liver - this mixture of various offal will create an extraordinary taste.
Required ingredients:
- 220 grams of beef liver
- 200 grams of pork liver
- 100 grams of chicken liver
- 4 onions
- Butter
- Seasonings
Cooking method:
- Peel the onion and finely chop it.
- Wash the liver, remove films and veins, then cut into pieces.
- Place the onion in a greased frying pan and then add the liver. Fry the onion and liver for about 15-18 minutes. Cool, and then grind in a blender bowl until mushy. The pate is ready! Cool it in the refrigerator and you are ready to serve.
Recipe 4: Beef liver pate with mushrooms and beef tongue
Another option for preparing a dish with Italian touches is to add mushrooms to beef liver pate and get a delicious “spread” for breakfast or lunch sandwiches!
Required ingredients:
- 420 grams of beef liver
- Beef tongue 1 piece
- 200 grams of champignons
- 1 carrot
- 1 onion
- Fresh parsley
- Cream 80 ml
- Butter
- Seasonings
Cooking method:
- Let the beef tongue boil - it will take about 50 minutes. Afterwards, cool the product and remove the skin from it.
- Cut the washed liver into pieces.
- Mushrooms also need to be washed and cut. Remove the skin from the onion and chop it. Wash the carrots and grate them.
- Fry the liver with onions and carrots in a frying pan for about 15 minutes, then pour the cream over the mixture and cover with a lid. Remove from heat and cool.
- In a blender bowl, combine mushrooms, parsley, beef tongue and liver with vegetables.
- Place the resulting mass in a mold and bake in the oven for twenty minutes at a temperature of one hundred and eighty degrees.
Recipe 5: Homemade beef liver pate
Required ingredients:
- beef liver - half a kilogram;
- black pepper;
- two carrots;
- a pinch of salt;
- bulb;
- butter – 80 g;
- lard – 100 g;
- 50 ml milk.
Cooking method:
We free the liver from films and ducts, cut into small pieces and rinse well.
Cut off the skin from the lard. Cut it into small cubes.
Rinse the peeled onion and finely chop it. Peel the carrots, wash and grate coarsely.
Place the frying pan on high heat, add the lard and fry, stirring constantly, for about five minutes. Add chopped onion to the lard and fry for a couple of minutes. Now add the carrots and continue to fry, stirring continuously, for another five minutes. Then add pieces of liver, season with spices and fry over low heat for ten minutes, stirring occasionally.
Cool the resulting mixture, put it in a blender container and grind it to a paste. Transfer the pate to a deep plate, pour milk into it and add soft butter. Mix the mixture well until smooth.
Recipe 6: Beef liver pate “Road”
Required Ingredient:
- two chickens;
- breadcrumbs;
- kg beef liver;
- lard – 200 g;
- margarine;
- half a kilogram of flour;
- butter – 100 g;
- six eggs;
- onion – 60 g;
- white loaf;
- black pepper;
- Bay leaf;
- salt.
Cooking method:
Wash the gutted chickens, wipe them with a napkin and fill them with lard. Fry in heated butter with chopped onion, ground black pepper and bay leaves. Place the chickens on a disposable towel, cool, remove the meat from the bones and cut it into pieces.
We wash the liver, remove the film, remove the ducts and cut into small pieces. Fry in heated butter with chopped onion until golden brown. We pass it through a meat grinder. Soak the bread in milk and roll it into the liver. Season the mixture with salt, ground nutmeg and beat in two eggs.
Mix four eggs and flour into a stiff dough. Grease a baking dish with margarine, sprinkle with breadcrumbs and lay out a layer of rolled out dough. Place half of the liver mince on the bottom of the mold lined with dough, place the chicken pieces on it and place the second half of the liver mass on it. Cover the pate with a second layer of dough, carefully pinch the edges and bake in a preheated oven for about forty minutes.
Recipe 7: Beef liver pate in Polish
Required ingredients:
- half a kilogram of pork belly;
- fine salt and black pepper;
- beef liver – 700 g;
- five peas of allspice;
- carrots – 350 g;
- two bay leaves;
- three onions.
Cooking method:
We clean and wash the carrots. We wash the brisket, put it in a saucepan with water and put it on the fire. Skim off the foam and add carrots to the brisket. Cook for another hour.
We wash the beef liver under running water, clean it of ducts and films. Rinse again. Place in a saucepan with the brisket, add peeled and washed onions, bay leaves and peppercorns. Continue cooking for another half hour. We take out all the ingredients from the pan and cool. We twist everything twice through a meat grinder. Salt the resulting mass, pepper and mix thoroughly with a wooden spatula. Place the finished pate into jars and store in the refrigerator.
Recipe 8: Beef liver pate stuffed with butter
Required ingredients:
- kg beef liver;
- fine salt;
- four eggs;
- black pepper;
- two onions;
- 60 ml vegetable oil;
- Butter – 50 g.
Cooking method:
Rinse the beef liver, remove all excess and soak in clean water for a couple of hours. Place in a saucepan, add water so that it just covers the liver and boil for forty minutes, skimming off the foam from time to time. Remove the offal to a plate and cool. Grind twice in a meat grinder.
Peel the onion, wash it and chop it into small cubes. Fry until golden brown. Pass through a meat grinder together with the liver. Add beaten eggs and soft butter to the liver mass. Salt and season with spices. Mix everything well.
Spread the pate on cling film in an even layer. Place a rectangular piece of butter on it. Using film, form a roll, giving it the required shape and thickness. Place the pate in the refrigerator. Before serving, cut crosswise into thin slices.
Beef liver pate - secrets and useful tips from the best chefs
- Mexican beef liver pate - with red cayenne pepper. This version of luda is perfect as a spread for dry bread or as a snack for beer.
- If you think the liver mixture is too thin, add a spoon or two of flour to the ingredients.
- Beef liver pate can also be prepared in a slow cooker, although the consistency will be different, more solid. This pate is served in France and is not spread on bread, but cut into slices. Cooking mode – “General”, time – 30 minutes, temperature 100-120 degrees.
- To diversify the taste of the pate, you can add grated cheese to it before baking.
- Adding vegetables will help make the taste of the pate less intense. Use carrots, cauliflower or broccoli. If you want to get a high-calorie and satisfying dish, pork, beef, brisket or bacon will help you.
- How to store pate if you have cooked more than you can eat at one time? Spread cling film on the table, brush it with pate, then roll it up and put it in the refrigerator.
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