Article Contents

  • 1 Secrets of proper liver pate
  • 2 Recipes from the liver of birds
    • 2.1 chicken liver
    • 2.2 gras
  • 3 Recipesfrom the liver of animals
    • 3.1 from porcine liver
    • 3.2 beef liver

This dish is closely related to the culinary world.It is the ancestor of the Ancient Rome, where foie gras was served at feasts noble lords.for several centuries, then the dish was forgotten.And then revived in medieval France, and reached its peak of popularity.Prepare it as in the courts, and was used as a "final chord" at banquets.This decoration dishes admirable.Paired it as elaborately decorated cake, wrapped in thin dough.Incidentally, the word «pastata» translated from Latin means "dish, wrapped in dough."However, because of the subsidiarity test in this dish, it soon stopped to associate and serve with pate.

Secrets of proper liver pate

Here are some basic subtleties of the perfect dishes.

  • Liver pate chicken liver prepared easiest, as the main ingredient does not req
    uire prior training.
    If you use beef or pork, it must be lowered for a moment in hot water, so easy to get rid of the films.And be sure to soak in the milk, the taste was more gentle.soaking time individually and depends on the size of the liver slices: what they are, the longer they soak.
  • Use only fresh ingredients. Homemade beef liver pate and from any other, made from frozen ingredients, will not have a balanced taste.During the heat treatment it receives notes and unpleasant sweet "blotches" bitterness.
  • main ingredient should have a uniform deep red and smooth, elastic surface.
  • Adding cream dish make it more juicy.
  • For homogenous , without lumps, weight should mince 2-3.
  • Cook liver pate in multivarka or pan - the taste features cuisine is not affected.

Recipes from the liver of birds

To prepare the foie gras at home, will require a minimum of time.The result would be ten times worthier than the stores of "food" of the cans.The same can be said about the recipe of chicken.

From

chicken liver to make pate of chicken liver you need:

  • chicken liver - 800 g;
  • carrots - 4 pcs.medium size;
  • onions - 4 heads;
  • butter - 100 g;
  • dried basil, black pepper and salt.

Preparation

  1. onion and carrot peel and grind.
  2. Melt in a pan 50 grams of butter and fry the vegetables until tender.
  3. Separately, the second half of the oil fry the liver.Add to it at the end of cooking salt and pepper, basil.
  4. Ingredients connect, grind in a blender or grinder.
  5. Place home pate of chicken liver in the fridge.

From

gras To prepare the foie gras you need:

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

Preparation

  1. Soak the liver 2 o'clock in the milk.
  2. Boil carrots, cool, clean.
  3. clean and chop onion rings, fry until golden brown in butter.
  4. Add to the pan the liver, cook to the desired state.If you use it for food in "the juice", then taste will tender.And if the liver fry to a crisp, the dish will get a bright, piquant taste.
  5. Cool, connect the liver, carrots, butter, add pepper and salt.Put in the fridge.

Recipes from animal liver

to cook a delicious liver pate in the home, the recipe can vary not only the cream, but also bacon.Then, the dish will have a more pronounced flavor.

from porcine liver

To make pate of pig liver you need:

  • pork liver - 250 g;
  • flesh meat (ham, shoulder) - 700 g;
  • bacon - 200 g;
  • Eggs - 3 pcs .;
  • onions - 3 heads;
  • rosemary - 2 sprigs;
  • bay leaf - 1 pc .;
  • brandy - 2 tbsp.spoons;
  • black pepper - 1 tsp.;
  • pickled green pepper - 2 tbsp.spoons;
  • thyme - ½ tsp;.
  • salt.

Preparation

  1. meat, liver and 50 grams of bacon twist in the stuffing.
  2. Peel and finely chop the onion, add the meat.There also put raw eggs, 2 kinds of pepper, thyme, brandy, salt and mix well.
  3. Finely chop the bacon, they pave the bottom of the form.Top put the stuffing, which hide rosemary, bay leaf, bacon.
  4. Bake in oven for 75 minutes at 165 °.

From

beef liver to make foie beef liver, you will need:

  • Liver - 500 g;
  • bacon-bacon - 100 g;
  • butter - 100 g;
  • carrots - 2 pcs .;
  • onions - 1 head;
  • milk - Article 1.5.spoons;
  • pepper and salt.

Preparation

  1. Finely chop the onion and carrot, fry them in a pan with the bacon.
  2. liver, cut into slices, add to the vegetables.Cook until tender, season with salt and pepper.
  3. Pass the cooled mass through a meat grinder at least twice.Pour in the milk, put the butter and mix well.Cool.

Liver pate at home to cook very simply.And its many recipes, because playing with flavors you can not only using different liver types, but also by adding spices, mushrooms, herbs, olives, pistachios, peppers ... can achieve their own ideal taste of the dish during cooking experience that is not ashamed to apply and tofestive table, along with the air cheesecake or stuffed squid.