Homemade liver pate recipe. Beef liver pate. at home

What's good about liver pate? It has a very delicate taste, which is usually liked by everyone - both adults and children. You can use it to make sandwiches that are truly universal: suitable for a quick but satisfying breakfast, for a snack at school or at work, and as food on the go. Liver pate is also an excellent filling for all kinds of holiday snacks, from stuffed eggs to tartlets.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So both a very young housewife who does not have much experience, and the mother of a large family who simply does not have the opportunity to spend the whole day busy in the kitchen can cope.

I hope I convinced you, and you also want to pamper your family with this delicious snack. Then I won’t distract you any more with general information; I’d better tell you right away how to prepare liver pate from chicken liver without much hassle.

Ingredients:

400 g liver (chicken or turkey);
100 g onions;
70 g carrots;
70 g butter;
a pinch of nutmeg;
salt, ground black pepper - to taste;
1 tablespoon of vegetable oil.

Making liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver has been frozen, defrost it in advance, keeping it in the refrigerator so that the defrosting process proceeds more slowly. This will preserve the maximum amount of useful substances in the liver, it will remain elastic and practically no different from fresh.

Cut the onion into quarter rings or half rings, grate the carrots on a coarse grater.

Heat a frying pan with vegetable oil. Place the prepared onions and carrots in the pan and saute them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, 12-15 minutes.

We check readiness as follows: use a wooden (or silicone) spatula to cut a piece of liver in half. If the liver is ready, no juice will be released on the cut, it will be brownish (not burgundy!) in color. To avoid overcooking the liver, after 10 minutes of frying, check the condition of the cut every 2 minutes, because overcooked liver becomes dry, tough, and then your pate runs the risk of not being as tasty.

Prepared liver and vegetables can be cooled for 5-7 minutes - just so that it is comfortable to process them further. But you should not cool it completely to room temperature, otherwise small grains may be felt in the pate.

Grind the liver with vegetables twice through a meat grinder (use a wire rack with small holes).

Then add nutmeg, salt, pepper and melted butter. Stir until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pate in a sealed container and place in the refrigerator until completely cooled.

Tender, aromatic, spicy liver pate is a great option for breakfast or snack. Make it at home with your own hands, so you will be sure that there are no impurities in the food - only natural ingredients. Make sandwiches, pies or snacks with it.

Product List:

one onion;
chicken liver - 250 g;
one carrot;
butter - 150 g;
salt - 6 g;
non-fragrant oil - 50 g;
black pepper - 3 gr.

Step-by-step preparation:

Take out a portion of butter from the refrigerator in advance. Let it soften a little.
Process the onions and carrots by peeling and washing them.
Chop the onion into small cubes.
Pass the carrots through a medium grater.
Pour half the total amount of sunflower oil into a frying pan and heat it on the stove.
Transfer the onion and sauté for 5 minutes, reducing the heat.
Add the carrots and cook for another 10 minutes, stirring occasionally with a spatula.
Chop the washed chicken liver into pieces.
Add the remaining oil to the frying pan and cook the liver cubes in it.
After 5 minutes, turn off the high heat.
Grind the fried vegetables and liver in a meat grinder.
When they cool, add butter, add spices and salt. Mix.
Cover the mixture in the refrigerator for half an hour.
The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pate has cooled, remove it from the mold and garnish with a sprig of parsley.

In a slow cooker

You will need:

two medium carrots;
two cloves of garlic;
chicken liver - 0.5 kg;
ground black pepper to taste;
butter - 100 g;
two onions;
salt - 7 gr.

How to prepare pate:

Wash the liver from mucus and cut into pieces.
Finely chop the peeled onions.
Grate carrot roots.
Place the pieces of liver and vegetables in a multicooker bowl.
Crumble crushed garlic there, add pepper and salt.
Mix all products, close the lid.
Set the multicooker cooking program to the “Stewing” mode. Time - 1 hour.
As soon as the kitchen appliance signals the end of cooking, transfer the juicy, steaming mass to another container and cool.
Throw in a piece of butter, put everything together in a blender and grind.
If the pate seems too dry, pour milk into it.
Transfer the homogeneous mass of pate into molds and place in the refrigerator.
After an hour, you can enjoy the taste of natural homemade food.

Beef liver

Main components:

milk - 150 ml;
beef liver - 1 kg;
two onions;
two arrows of green onions;
salt to taste;
two carrots;
butter - 150 g;
black and red pepper - 10 g;
sunflower oil - 40 ml.

How to make liver pate from beef liver:

Cut the liver, cleared of films, into strips.
Chop the onion with a knife and the carrots with a grater.
Turn on the gas stove at full power, put a frying pan with oil and pieces of onion, liver and carrots.
Fry them in this mode for 5 minutes.
After this, pour in the milk, add salt and pepper and simmer under the lid for 20 minutes at reduced heat.
As soon as everything is ready, cool the mass and grind it using a blender.
Separately melt the butter.
Add half of its quantity to the pate and go through it again with a blender.
Place the dish in the mold and fill it with the remaining butter.
Decorate it with green onions and place it on a shelf in the refrigerator.
After 4 hours, the pate can be spread on bread. Bon appetit!

With added mushrooms

Mushrooms will add zest to the usual liver pate. It turns out incredibly tasty and aromatic.

Recipe Ingredients:

one onion;
cream - 90 ml;
clove of garlic;
chicken liver - 0.5 kg;
champignons - 0.2 kg;
a piece of butter - 50 g;
two bay leaves;
olive oil - 40 ml;
five peppercorns;
white wine - 90 ml;
nutmeg - 5 gr.

Cooking method:

Place chopped onion and garlic in a frying pan, pour olive oil over the vegetables and fry.
After three minutes, add 100 grams of chopped mushrooms.
After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour in wine. Simmer the mixture for 20 minutes.
Remove the bay leaf and pepper from the pan.
Place everything else in a blender and turn it on at medium power.
At the same time, pour in cream and soft butter.
Prepare a form for the pate and pour a homogeneous mass into it.
We still have 100 grams of mushrooms left. We chop them finely, saute them in a frying pan and put them on the pate.
As soon as they cool down, put the pate in the refrigerator.

From pork liver

A very satisfying, nutritious pate is made with the addition of pork liver.

You will need:

cognac - 40 ml;
liver - 1 kg;
one onion;
nutmeg - 5 g;
one carrot;
non-fragrance oil - 30 ml;
butter - 90 g;
salt;
black pepper;
one bay leaf.

How to make liver pate from pork liver:

Fill the pork liver with milk and leave for 3 hours. During this time, all bitterness will disappear from the product.
Sauté finely chopped onion and carrots in a frying pan.
After 5 minutes, add the liver pieces.
The dish is stewed with a small amount of oil for 20 minutes under the lid.
Add pepper and salt to it and add a bay leaf.
As soon as the contents of the pan have cooled, grind it through a meat grinder.
Add cognac, liquid butter, and a pinch of nutmeg to the homogeneous mass.
Beat everything with a blender.
The pate is ready. All that remains is to transfer it to a bowl and put it in the refrigerator for a couple of hours.

Recipe ingredients:

a jar of canned liver;
two cloves of garlic;
three chicken eggs;
a handful of dill;
mayonnaise - 30 gr.

Step-by-step preparation:

Boil the eggs until they are completely cooked. When they have cooled, peel and grate them.
Place the liver in a wide bowl and mash with a fork.
Pass the garlic cloves under a press and finely chop the dill. We pour everything into the liver.
Add mayonnaise and eggs. Mix well.
You can leave the pate as is, or you can grind it in a blender. Bon appetit!

The most delicious beef pate is, of course, homemade! Each housewife prepares it in her own way: she fries or boils the liver together with vegetables or all separately, adds special spices, grinds it in a meat grinder or grinds it in a blender. Some people like pate with lard and add a little lard to it, others prefer the dietary option.

Subtleties of the recipe for homemade beef pate

The classic recipe for beef liver pate at home includes only three main ingredients, including beef liver, carrots and onions. The most important thing in preparing this not at all complicated dish is the correct processing of the offal. The liver must be scrupulously cleaned of films, only then it will not taste bitter, and the pate will turn out to be very tender and velvety in consistency.

Vegetables and beef liver can be pre-fried in vegetable oil and then simmered until cooked. Or you can avoid pre-frying them (sauté only the onions) so that the pate turns out to be less nutritious. The degree of “fatness” of the spread can be adjusted independently by adding a little more or less butter to the pate.

Ingredients

beef liver 500 g
carrots 1 pc.
onions 2 pcs.
vegetable oil 2 tbsp. l.
salt 1 tsp.
mixture of ground peppers 2 wood chips.
water 250 ml
butter 75-100 g

How to make beef liver pate

Peel the carrots, wash and cut into large circles - approximately 0.5 cm each. It is not worth grinding it finer, as it will subsequently serve as a kind of indicator of the readiness of the dish.
Peel two large onions, cut into thick half rings, and then fry in well-heated vegetable oil. Bring the onion until soft, but do not overcook it so that the liver pate does not become bitter.
We prepare beef liver for heat treatment. To do this, use a sharp knife to carefully trim the top film and remove all the veins, if any. The better the liver is cleaned, the more tender our pate will turn out in the end, it will not taste bitter at all, it will become tender and homogeneous.
We wash the cleaned liver in cold water and cut into large pieces. Unlike pork liver, there is no need to soak it additionally in water or milk; just rinse it well.
We take a saucepan or pan with a thick bottom and put the food in it in layers in the following sequence: carrots on the bottom, then liver and sautéed onions on top.
Add salt, a mixture of ground peppers and fill the contents of the saucepan with hot water so that it completely covers all its contents. No need to stir!
Simmer the beef liver with vegetables over low heat, covering the saucepan with a lid. We determine the degree of readiness by looking at the carrots - they should be completely cooked and soft, on average this can take 30-40 minutes. Meanwhile, remove the butter from the refrigerator and leave it at room temperature to soften.
Pour the broth into a separate container so that the liver and vegetables cool faster (a couple of tablespoons of liquid can be added to the pate when grinding if you find it a little dry). Place all solid ingredients in a blender designed for crushing ice and grind until smooth. For grinding, you can use not only a blender, but also a meat grinder or food processor.
We take a sample - if necessary, add a little more salt or spices to taste (for example, a pinch of nutmeg). Add 75-100 g of butter, softened at room temperature, to the resulting mixture and beat everything again. The oil will give a special, very tasty creamy aroma to the pate, as well as the necessary pasty consistency.
Place the finished pate in a container, preferably glass, and put it in the refrigerator for 2-3 hours. During this time, the oil included in the composition will harden and make the consistency of the spread dense.
For a more impressive presentation, you can decorate the dish with softened butter, using a pastry bag and special nozzles for application.

Beef liver pate must be stored in the refrigerator for no more than 3 days. You can increase the shelf life to 4-5 days if you put the spread in a pre-sterilized glass jar and cover with a clean lid. Another option is to put part of the pate in the freezer, wrapping it tightly in several layers of cling film (can be divided into portions). If frozen, the pate can be stored for up to 1 month. It’s convenient to take a portion as needed, defrost it on the refrigerator shelf, and then spread the pate on crispy toast.

Liver pate is a tender, melt-in-your-mouth dish that you can enjoy for breakfast, lunch, and dinner. It is perfect as a snack during large feasts. Thanks to its nutritional properties, this pate will help reduce the impact of strong alcoholic drinks.

Any liver is suitable for pate: chicken, beef, pork, veal, etc. Before cooking, it must be washed in cool water and all unnecessary parts, such as films and veins, must be removed. After this, the liver can be boiled in salted water, or fried in a frying pan along with vegetables. The final stage of preparation is, in fact, the transformation of all ingredients into a pate using a blender or meat grinder.

Along with the liver, onions, carrots, all types of meat, lard, garlic, herbs, etc. are often added to the pate. For a richer dish, add butter or cream, which also gives it a more delicate taste.

To make the pate more flavorful, you can add any spices to your taste. Mixtures of peppers, thyme, cumin, nutmeg and dried herbs are suitable.

The pate can be used as an independent dish by rolling it into a roll or “sausage” and cutting it into portions. You can also make balls out of it. The easiest way to serve pate is to spread it on bread, or place it in tartlets. Before eating, the dish must be kept in the refrigerator for several hours.

A delicious and nutritious pate for holiday snacks. The presence of brisket gives the dish a special taste and adds fat. In this case, it is better to choose a piece of pork that contains more meat than fat. After chopping, taste the pate again and add salt to taste.

Ingredients:

500 g liver;
250 g pork belly;
1 carrot;
70 g butter;
1 onion;
2 tbsp. l. vegetable oil;
3 pinches of black pepper;
½ tsp. salt.

Cooking method:

Cut the brisket into small cubes and fry in vegetable oil until golden brown, then transfer to a plate.
In the same frying pan, fry the carrots, grated on a coarse grater.
When the carrots turn golden, remove them from the pan and add chopped onions in their place.
Fry the onion until tender, add carrots and brisket, salt and pepper.
Continue cooking over low heat for another 5 minutes, stirring the contents of the pan occasionally.
Clean the liver from films and veins, place in salted water and bring it to a boil.
Cook for 5-10 minutes, depending on the type of liver.
Pass the liver, brisket and vegetables through a meat grinder or chop with a blender.
Add 50 g of butter to the pate and stir.
Transfer the pate to a deep plate and compact it.
Melt the remaining butter and pour it over the pate.

Interesting from the network

This dish will take a little longer than a regular pate, but its taste will be richer and more interesting. Pork and butter significantly increase the calorie content of this delicacy, so it is recommended to use it in small portions.

Ingredients:

800 g pork liver;
250 g butter;
3 onions;
4 cloves of garlic;
1 carrot;
40 ml cognac;
1 ½ tsp. Sahara;
2 bay leaves;
1 tsp. thyme;
Salt, pepper.

Cooking method:

Remove all films, veins and ducts from the liver, rub with salt.
Place the liver in a saucepan and cover with cold water, add sugar.
Boil water, remove any foam that appears and throw in bay leaves.
Cook the liver for 25 minutes over low heat.
Chop the garlic and fry a little in vegetable oil, then remove from the pan.
Cut the onion into rings, grate the carrots and place the vegetables in the same oil in which the garlic was fried.
Cover the pan with a lid and fry the onions and carrots until golden brown.
Cut the boiled liver into cubes 3 cm wide, add to the pan and cook for another 2 minutes.
Remove the pan from the heat, pour cognac over the liver and quickly set it on fire.
Make a paste from the liver and vegetables using a blender or meat grinder.
Warm the butter to room temperature, beat.
Gradually add the pate to the butter, stirring constantly.
Add thyme, pepper and salt to the resulting mixture.
Place the pate in a convenient bowl and pour in a small amount of melted butter.
Place the dish in the refrigerator for 2 hours.

The recipe for this pate is very simple, and the dish itself is quite light in comparison with its pork or beef counterparts. The easiest way is to immediately set the “baking” mode for 40 minutes, and then gradually add all the ingredients. The lid does not need to be closed at any stage of cooking.

Ingredients:

700 g chicken liver;
1 onion;
100 g butter;
250 g cream;
¼ tsp. nutmeg;
Salt, pepper.

Cooking method:

Melt half the butter in a saucepan of a multicooker in the “Baking” mode.
Chop the onion, add to the oil and fry for 15 minutes without closing the lid.
Rinse and clean the liver thoroughly, add to the onion and fry for another 15 minutes.
Pour the cream into the slow cooker, add salt and pepper to taste, and add nutmeg.
Simmer the dish in the same mode for 10 minutes.
Transfer the contents of the saucepan into a blender bowl, add the remaining oil and grind.
Place the finished pate in the refrigerator for an hour.

Now you know how to prepare liver pate according to a recipe with a photo. Bon appetit!

Liver pate is a hearty and very tasty snack that is not at all difficult to prepare at home. Absolutely any liver is suitable for this dish, but the methods for processing it will be slightly different. To figure out how to make a delicious pate, you need to listen to some recommendations from experienced chefs:
The easiest way to prepare chicken liver is to simply remove the veins from it;

Beef liver should also be cleared of films;

It is recommended to soak pork and beef liver in milk for several hours to remove unwanted bitterness;

To determine the readiness of the liver, you need to select the largest piece and make an incision on it;

If you make pate using a meat grinder, you need to choose the smallest attachment;

To prevent the pate from chapping longer, you need to pour melted butter on top.

This dish is closely related to world cooking. Its ancestor is Ancient Rome, where duck liver pate was served at feasts to noble nobles. Then the food was forgotten for several centuries. And then it was revived in medieval France, and experienced the heyday of its popularity. It was also prepared at courts and used as a “final chord” at feasts. At the same time, the decorative design of the dish evoked admiration. It was served in the form of an elaborately decorated pie wrapped in thin dough. By the way, the word “pastata” itself translated from Latin means “dish wrapped in dough.” However, due to the secondary importance of dough in this dish, it was soon no longer associated and served with pates.

Secrets of proper liver pate

How to make pate at home with your own hands. Here are a few basic subtleties of the perfect dish.

Chicken liver pate is the easiest to prepare, since the main ingredient does not require preliminary preparation. If you use beef or pork, you need to immerse it in hot water for a minute to easily get rid of the films. And be sure to soak it in milk to make the taste more delicate. The soaking time is individual and depends on the size of the liver pieces: the larger they are, the longer you soak them.
Use only fresh ingredients. Homemade beef liver pate or any other pate made from frozen ingredients will not have a balanced taste. During heat treatment, it will receive notes of sweetness and unpleasant “inserts” of bitterness.
The main ingredient should have a uniform, deep red color. and a smooth, elastic surface.
Adding cream to a dish will make it more juicy.
To obtain a uniform consistency, without lumps, the mass should be passed through a meat grinder 2-3 times.
Cook liver pate in a slow cooker or in a frying pan- this does not affect the taste of the dish.

Poultry liver recipes with photos

To prepare goose liver pate at home, you will need a minimum of time. And the result will be ten times more worthy than store-bought “dishes” from cans. The same can be said about the chicken recipe.

From chicken liver

To make chicken liver pate you will need:

Cooking step by step

Peel and grind the onions and carrots.
Melt 50 g of butter in a frying pan and fry the vegetables until tender.
Separately, fry the liver in the second half of the oil. Add salt and pepper and basil to it at the end of frying.
Combine the ingredients and grind in a blender or meat grinder.
Place homemade chicken liver pate in the refrigerator.

From goose liver

To prepare goose liver pate you will need:

duck liver - 500 g;
butter - 100 g;
carrots - 2 pcs.;
onion - 3 heads;
spices to taste.

Preparation

Soak the liver in milk for 2 hours.
Boil the carrots, cool, peel.
Peel the onion and chop into rings, fry until golden brown in butter.
Add the liver to the pan and fry until desired. If you use it for a dish in the “juice itself”, then the taste will be delicate. And if you fry the liver until crusty, the dish will get a brighter, piquant taste.
Cool, combine liver, carrots, butter, add pepper and salt. Place in the refrigerator.

Animal liver recipes

To prepare a delicious liver pate at home, the recipe can be varied not only with cream, but also with greaves. Then the dish will have a more pronounced aroma.

From pork liver

To make pork liver pate you will need:

Preparation

Twist the meat, liver and 50 grams of bacon into minced meat.
Peel and finely chop the onion and add to the meat. Add raw eggs, 2 types of pepper, thyme, brandy, salt and mix well.
Thinly slice the bacon and line the bottom of the pan with it. Place minced meat on top, cover with rosemary, bay leaf, and pieces of bacon.
Bake in the oven for 75 minutes at 165°.

Beef liver

To make beef liver pate you will need:

Preparation

Finely chop the onion and carrots, fry them in a frying pan with bacon.
Cut the liver into slices and add to the vegetables. Fry until done, season with salt and pepper.
Pass the cooled mass through a meat grinder at least twice. Pour in the milk, add the butter and mix well. Refrigerate.

It is extremely easy to prepare liver pate at home. And there are many recipes for it, because you can play with shades of flavors not only by using different types of liver, but also by adding spices, mushrooms, herbs, olives, pistachios, paprika... A very tasty pate can be made from lamb liver. Through culinary experiments, you can achieve your own ideal taste of a dish that you wouldn’t be ashamed to serve on a holiday table, just like fluffy cheesecake or stuffed squid.