Liver pate from Larisa

Category: Cold meals and snacks

Liver pate from Larisa


Chicken liver (raw) 300 gr.
Medium carrots 1
egg 1
curry, nutmeg by a pinch
cognac 2 tbsp. l.
butter 100 g
bulb onions 1 tangerine onion

Cooking method

  • Boil the liver in salted boiling water for 10 minutes. Cook the egg and carrots until tender. Chop the onion and sauté until transparent in olive oil.

  • Liver pate from Larisa

  • Then grind everything in a blender, add butter, curry and nutmeg, salt to taste, 2 tablespoons of brandy - beat again with a blender. Then put cling film in a small container, peeled nuts on it - ideally pistachios - then pate, another layer of nuts, etc., until the pate runs out. In the refrigerator overnight. Place gently on a plate in the morning.

  • Liver pate from Larisa


This recipe was shared with me a long time ago, about 7 years ago, by my friend Larisa. She is not a cook, she keeps all her recipes in her head, she is not familiar with the Internet. I moved him to the mail. ru under her name is a trifle, but she was pleased!

Natalia K.
Thank you very much for the recipe very tasty
To health and joy!
lettohka ttt
I liked the recipe for its simplicity, I am already preparing :-) Thank you !!! :-)
lettohka ttt, Natalia, thank you for reminding me about the recipe. I already forgot.
It will have to be done.!
lettohka ttt
I report that the pate turned out to be excellent, albeit with slight changes, instead of nuts I added fried mushrooms, the rest is all according to the recipe, it tastes very tasty !!! And gentle! Thank you Olga for the recipe! I will cook more !!! :-) :-)
To your health! And thank you for your attention to the recipe. I will also do it the other day, otherwise I forgot about this simple recipe.
MariV, Many, many thanks to you and Larisa! The recipe is very easy to prepare, and the pate is very, very tender beyond all praise. I beat it in the bowl of a Kenwood blender with a K-shaped attachment (whisk it in a blender without fail) after which it turned out to be the most delicate mass. Plus, I finally got a chicken liver pate without the slightest bitterness. Before that, no matter how hard I tried, no matter how they cleaned all the ducts, even in domestic chickens, the chicken liver tasted bitter for me.
But still, may you forgive me MariV, could not resist a gag, it was necessary to attach a piece of pork belly, simmered in a melon cooker. But she, too, was in place.
Result before placing in the refrigerator
Liver pate from Larisa
Very tasty and easy to prepare.
Lyi, oh, I'm glad that you liked this recipe too. I do it myself very often.

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