Meat pate

In this post I will tell you my most delicious recipe for beef liver and lung pate. At first it seemed to me that I would have to tinker with the culinary experiment for a long time, because a good result requires a lot of effort, but everything turned out to be much better than I thought

Do you like liver pate? Our family loves it, especially after we learned how to make it ourselves. This is both a light and delicious dish that perfectly satisfies hunger and is an excellent snack. So, join me to learn my secrets for making delicious pate.

What can you combine the dish with and have a WOW effect?

Main conclusions

Beef liver pate - a classic recipe with carrots and onions

The classic pate recipe contains a minimum of ingredients - beef liver, carrots, onions, butter and vegetable oil, and salt.

How to cook:

beef liver – 600 gr.
butter – 150 gr.
carrots – 2-3 pcs.
onions – 1−2 pcs.
vegetable oil
salt, pepper to taste

How to cook:

Rinse the beef liver well. If you want to get a tender pate without bitterness, be sure to free the offal from films and ducts.
Cut the offal into pieces. Pour a little vegetable oil into a deep frying pan, heat it, add pieces of liver. Simmer for 10-15 minutes until done.
You can check the readiness of the liver by piercing a piece with a knife: if pink juice comes out, you need to continue cooking.
Grate the carrots on a coarse grater, finely chop the onion. Put 50 grams in a frying pan. butter, pour in vegetable oil, heat. Add onions and carrots and fry until soft.
Grind the stewed liver and fried vegetables using a food processor, blender, or pass through a meat grinder 2 times. Salt and pepper.
Add butter at room temperature, mix well. Transfer to a container convenient for storage and place in the refrigerator.
For a festive table, the pate can be decorated in the form of a roll. To do this, cover the work surface with a piece of foil. Using a spatula, spread the pate over the surface of the foil to a thickness of about 1 centimeter. Grease the top with a thin layer of soft butter. Roll the dough into a tight roll, using foil to help. Wrap the roll on all sides with cling film and put it in the refrigerator for 3 hours until the roll hardens. Before serving, cut into portions.

Any liver is suitable for making pate. But if you want to buy beef, then, of course, you won’t confuse it with chicken, but you can. In order not to confuse pork liver with beef, you need to know that they are distinguished by structure. Pork's is grainy, while beef's is smooth.

Homemade beef liver pate

Beef liver pate according to this recipe does not differ in the composition of ingredients, but differs in the method of preparation. This method will appeal to lovers of healthy eating, and will also appeal to those who prefer to eat less fried food.

If you want to get the maximum benefit from the offal, choose the liver of a young animal no more than 2 years old. You can determine the age by the color of the product; it can be from light brown to red-brown. A darker color with yellowish or grayish spots indicates that this is the liver of an adult animal.

To prepare you will need:

beef liver - 400 gr.
carrots - 1 pc.
onions - 1 pc.
butter - 100 gr.
salt, spices to taste

Recipe:

Prepare the liver for cooking, freeing it from films and ducts, wash it and cut it into large pieces. Peel the carrots and onions.
Pour water into a saucepan, add liver and vegetables, add salt, you can add peppercorns, bay leaves and cook for 30 minutes.
Grind the finished products hot using the tools available to you, add butter, salt to taste, and mix well. Place the finished pate in a container and put it in the refrigerator.

Beef liver is usually sold either chilled or frozen. Which product should you prefer? Of course, it is better to buy a chilled product, as it is easier to determine the freshness and quality of the product.

Good liver has a characteristic sweetish smell. If there is some kind of chemical smell, it means that the animal was either injected with antibiotics, or the sellers tried to freshen the product with some kind of drugs.

Main conclusions

So you and I prepared the most tender beef liver pate at home with our own hands - I tried to convey the recipe clearly and without unnecessary problems, since many people were probably making this dish for the first time. It was important for me that even beginners succeeded the first time.

Beef liver pate, which is light in taste and health, definitely cannot be compared with store-bought pate, which is not clear what it is actually made from - this is the main thing! And we can definitely say that this dish, in addition to its nutritional value, will make your breakfast royal and truly festive.

I hope my note was useful to you, if you have any questions, you can ask them in the comments - I will be happy to answer everyone. And for reposting the recipe on social networks, I will be very grateful to you!

Beef liver pate with mushrooms and cheese

Roasted mushrooms add a nice flavor to the beef pate and make it more decadent. Soft curd cheese makes the structure of the dish more delicate, giving it juiciness and a special creamy taste. This pate is perfect for a holiday table. It can be used as a filling for tartlets, puff pastries, custard profiteroles, and salted shortcrust pastry tubes.

Products for the recipe:

beef liver - 300 gr.
fresh mushrooms - 300 gr.
carrots - 1 pc.
onion - 1 pc.
soft curd cheese - 100 gr.
butter - 70 gr.
sunflower oil – 60 ml
Provençal herbs - 1 tsp.
salt, dill leaves

Step-by-step recipe with photos:

Sometimes beef liver is soaked for 1-2 hours in cold water. This is necessary when you plan to fry thin slices in 3-4 minutes. We will be stewing the liver, so we can limit ourselves to the usual rinsing in cool water.
By the way, the remaining water after washing can be used for watering indoor plants; house flowers really like this feeding.
Cut the liver into pieces and add a little salt. Pour 30 ml of sunflower oil into a frying pan and heat it up. Lay out the pieces of liver. Stirring, fry over high heat for 5 minutes. Then pour in 150-200 milliliters of water and reduce the heat. Simmer for 20 minutes with the lid closed until done.
Finely chop the mushrooms. Fry them in sunflower oil until cooked. Place mushrooms in a separate bowl. In the same frying pan, adding a little oil, fry the onions and carrots until soft. Wash the dill and chop as desired.
The pate is prepared from cooled ingredients: place herbs, vegetables, and mushrooms in a deep bowl. Add cheese, butter, liver. For juiciness, you can add 2-3 tablespoons of the liquid in which the liver was stewed.
Grind all ingredients in a blender until smooth. It’s okay if the structure of the pate is slightly grainy; this will not affect the taste of the dish, and pieces of mushrooms or carrots will add piquancy.
Place the finished product in a container with a lid and place in the refrigerator. The chilled pate is served on crispy thin crackers, golden toast, and slices of fresh rye bread. You can fry pieces of wheat loaf in sunflower oil.
Read also: How to cook puff potatoes in the oven

Dietary recipe for beef liver pate with yolks

Another recipe for adherents of proper nutrition. This beef liver pate is prepared without vegetable oil or butter. It also differs from the classic version in that the ingredients do not include carrots and onions. Boiled yolks are added for tenderness and softness.

Ingredients:

beef liver - 300 gr.
hard-boiled eggs - 3 pcs.
milk - 300 ml.
salt, ground black pepper, oregano, rosemary, sage to taste

How to cook:

Rinse the liver under running water, remove the film, remove the bile ducts. Cut into small pieces. Place in a bowl that can be placed in the oven. Add salt, pour milk, cover with a lid. Place in an oven preheated to 200 for 15-20 minutes.
Remove the liver pieces, place in a blender bowl and grind. Separate the whites from the yolks, put the yolks in the liver, add salt and spices to taste, grind everything together until smooth.
Thanks to the yolks, the diet pate cooked in the oven will acquire a more delicate, soft structure. It can easily be spread on a slice of bread. If desired, you can put the pate in a pastry bag and fill tartlets, bowls or the remaining egg whites with it.

Beef liver and lung pate - step-by-step recipe

Pate came to us from France: at first it was the name of a pie with meat filling, which was baked in dough and poured with melted butter on top. This “closed” method made it possible to transport the filling itself over long distances without loss of quality. That is why A.S. Pushkin, mentioning such a pie in “Eugene Onegin,” called it “incorruptible”)))

What is pate now? Now it is a pasty dish of uniform consistency, which is prepared from the liver. This delicacy has become very popular in our country and is often eaten for breakfast.

I would like to note that the pate is rich in protein and B vitamins, which will charge you with energy for the whole day. In addition, this dish made from beef liver contains a lot of iron, from goose liver - amino acids, and chicken pate is considered a dietary product.

The first time I tried liver pate was when my grandmother handed over a piece of meat from the village along with beef liver and lung: “You will fill the pancakes for the children.” However, after two batches of pancakes, I wanted to experiment culinaryly, and I decided to make my own homemade meat snack.

Despite the fact that this is an accessible and inexpensive dish, the homemade version is still much tastier, because we choose the freshest products for ourselves. In addition, we know that homemade pate does not contain any preservatives that are hazardous to health.

Each chef prepares a dish in his own way and adds his own twist. I would like to tell you my version of preparing beef liver pate at home: the recipe is not complicated, the main thing is to follow the sequence of steps and choose quality products.

Ingredients

It's no secret that for excellent results you need only the best ingredients. How to choose products so that they make the most delicious dish?

The very first rule: all ingredients must be fresh!

And so that you don’t needlessly surf the Internet in search of information on how to choose the right main ingredients (after all, we are dealing with meat, we need to be careful here), I’ll give you a couple of tips.

Although all types of pates are tasty and satisfying, the healthiest and safest is considered to be made from beef liver, because cows are not treated with antibiotics as often as, for example, chickens.

Remember, the shelf life of the liver is only 48 hours.

When looking for our offal, it’s worth considering a couple of points; if some point deviates from the norm, then think about whether it’s worth taking, let alone giving the money:

any liver should be shiny and moist;
the color of beef is ripe cherry, chicken and pork is brown-burgundy;
the smell of a fresh product is slightly sweet, if it is sour, then it is better not to risk it;
Absolutely, there should be no whitish coating on the products - this is a sign of expiration.

My recipe - liver pate - includes one more ingredient - beef lung. It has a red color due to the presence of blood vessels. When purchasing, make sure that the lung is not winded.

Having combined the main and additional ingredients, I made a list of products that we will need:

beef liver – 600 g;
beef lung – 500 g;
onion – 2 pcs;
carrots – 1 piece;
butter – 50 g;
drinking water – 100 ml (half a glass);
herbs, spices and seasonings to taste.

So, if you have bought all the necessary ingredients, let’s get down to the main thing - answering the question of how to prepare beef liver pate correctly at home, so that the products retain their beneficial properties to the maximum.

How to cook beef liver and lung pate

Homemade pate is easy to make, but still not quick. Nevertheless, you will definitely be satisfied with the result; the time spent is worth it. Well, let's get started with the recipe, shall we?

First, we prepare the beef liver and lung: they need to be cleared of films, washed under running water, cut into pieces and boiled. They cook for about 25-30 minutes.
Then we pass the cooked offal through a meat grinder and get a ready-made semi-finished product for pancakes, pies and, of course, for pate. This preparation can be stored in the refrigerator for several days. You can make it in large quantities at once, and then take the right amount when needed. You can always use the leftovers for pancakes
Next, fry the onions and carrots until golden brown, stirring constantly.
Then add the minced meat twisted in a meat grinder and fry it with carrots and onions for another 5 minutes. Pour water and continue to simmer over low heat for another 15-20 minutes (water gives plasticity to the finished product).
Add butter, salt and pepper to taste. The butter gives an amazing taste, but if you overdo it, the pate will be difficult to spread on bread: it will become too thick and “heavy”. Next, continue to simmer for another 7-10 minutes, and then beat with a blender until smooth.

That's it, the miracle pate is ready. You will want to eat it as soon as you cook it, it turns out very tasty! That is why in our family this is not only a morning dish, we do not part with this dish at lunch and dinner. By the way, liver pate at home cannot be compared with any store-bought one.

How to cook beef pate in the oven

I suggest watching a video with a very interesting meat snack recipe. In addition to beef liver, the dish includes chicken fillet and pork belly. This pate is baked in the oven.

You will need:

carrots - 2 pcs.
garlic - 3 pcs.
chicken fillet - 400 gr.
pork belly - 350 gr.
beef liver - 800 gr.
salt, black pepper, meat seasoning, bay leaf

You will see a detailed master class in the video.

If you use frozen liver, you need to defrost it slowly, placing it on the bottom shelf of the refrigerator.

Homemade beef liver pate with lard

How else can you make beef liver pate? You can use melted lard instead of butter. When cooled, melted lard binds all components well, making the pate mass soft, plastic and holds its shape well.

Required Products:

beef liver - 500 gr.
lard - 500 gr.
onions - 3 pcs.
carrots - 2 pcs.
salt, pepper to taste

Prepare according to the recipe:

Place pieces of lard into a cauldron or thick-bottomed pan. Place on the stove and fry over low heat.
When enough fat has been rendered, add onions and carrots cut into large pieces. Fry over medium heat, stirring constantly. Then cover with a lid, reduce heat and simmer until the carrots are ready.
Turn up the heat again and add pieces of beef liver. While stirring, wait until the liver changes color. Now you need to reduce the heat, cover with a lid and simmer for 7-10 minutes. We check the readiness of the liver by cutting a piece. If there is no bloody juice when cutting, then it is ready.
Pass the fried foods through a meat grinder twice, place in a convenient container and place in the refrigerator.

Knowing all the intricacies of product selection and preparation, it is not difficult to make tasty and healthy beef liver pate at home. It is important to know that the shelf life of this dish is 4-5 days. If you understand that you cannot finish the prepared dish within the specified period, then you can freeze some of it by placing it in a plastic container. You need to defrost it naturally, transferring it from the freezer to the bottom shelf of the refrigerator.

Bon appetit.

Pork rillette

You will need : 800 g boneless pork belly, 400 g pork fat, 3 cloves of garlic, 250 g salt, 3-4 bay leaves, 3 sprigs of thyme.

Cooking . Season the pork with salt, sprinkle with thyme and crumbled bay leaves, place in a container with a lid and refrigerate for 4-6 hours or overnight.

Melt the pork fat in a saucepan over low heat.

Rinse the piece of pork under cold running water to remove excess brine and pat dry with a paper towel.

Cut into cubes, place in a heat-resistant bowl, pour in melted fat, add chopped garlic, thyme and bay leaf and bake in an oven preheated to 150°C for 3.5 hours. Stir occasionally.

Then remove the pork pieces from the fat and set aside, and strain the fat into a clean container through a sieve. Disassemble the meat into fibers, place in small jars or molds, lightly compact them, pour in fat to completely cover the meat, cover the jars with plastic wrap and place in the refrigerator to harden for 4 hours.

Store the finished rillette in the refrigerator for a month.

Serve as an appetizer, with fresh bread and homemade pickles.