A wide variety of pastes, placed on the shelves of supermarkets, attracts a ridiculous number of buyers due to its composition. Apart from the liver itself, other by-products can also enter the tin can, along with preservatives and thickeners. All this, beaten in a dirty-gray mass, can not be compared to a jar of home-made liver pate, about the recipes of which we will discuss further.
How to cook liver pate at home?
In order to keep the pate longer and not weathering, it is not seldom poured with butter. But there are fillings of a different kind, designed to diversify and complement the taste of the hepatic mixture. One of those is the sweetish-sour cranberry jelly , which gives the unattractive pate paste a bright and picturesque appearance.
For pate:
- olive oil - 45 ml;
- butter - 55 g;
- onion - 95 g;
- carrots - 75 g;
- champignons - 65 g;
- garlic cloves - 1 piece;
- chicken liver - 460 g;
- dry white wine - 30 ml.
For jelly:
- red wine - 230 ml;
- cranberries - 35 g;
- granulated sugar - 25 g;
- pinch of ground muscat;
- gelatin - 1 teaspoon;
- peel 1/2 lemon.
Preparation
Preparation of liver pate at home is best to begin with pouring from the cranberry jelly, as it takes time to cool. To prepare the jelly, cranberry berries should be poured with wine and put on fire. After 10 minutes of cooking, add sugar and spices to the wine, dissolve the gelatin and remove the mixture from the fire. After a couple of minutes, when the gelatin is completely dissolved, the mixture is passed through a sieve and the berries are extracted from it.
In a frying pan, warm the mixture of cream and olive oil. Passer in the butter onions with carrots and mushrooms for about 5 minutes, then add the garlic and wait another 2 minutes. Add to the vegetables washed chicken liver, wait until it grabs, and pour the wine into the frying pan. Fry the liver for 13-15 minutes, barely chill and beat. After spreading the liver paste on the containers, fill it with jelly and put it in the refrigerator.
Homemade liver pate from pork - recipe
Ingredients:
- Pork liver - 740 g;
- egg yolks - 8 pieces;
- brandy - 45 ml;
- pinch of Muscat;
- butter - 330 g;
- fatty cream - 470 ml.
Preparation
Set the oven to 135 degrees. In the blender bowl, place the peeled pork liver and whisk it along with the brandy, eggs, nutmeg and salt in a homogeneous paste. Without stopping the mixer's stroke, start to insert into the paste cubes of soft oil, then wipe the pate through a sieve and whisk with cream. Pour the pate into a baking dish and place it on a baking tray with water so that the liquid covers the mold by half. Bake pate 1 hour and 10 minutes, and tasting only after it has cooled down completely.
Homemade chicken liver pate - recipe
If you have a large bird at hand, her liver can be enough to make several servings of delicious homemade pate. It turns out such a waste-free production, within which one chicken can be made several delicious dishes at once.
Ingredients:
- egg - 1 piece;
- chicken liver - 190 g;
- butter - 55 g;
- onion - 45 g;
- red wine vinegar - 15 ml;
- fresh thyme - 1 teaspoon;
- cayenne pepper - to taste.
Preparation
Quickly fry the chicken liver with onion on half the butter, lightly cool it and beat with a blender until pasty consistency. To pate add thyme, vinegar, pepper, generous pinch of salt, leftover oil, pepper and hard boiled egg. Once again, beat the pate, transfer it into a small sealed container and put it to cool before serving.