Fast chicken liver pate

Fast chicken liver pate

Category: Meat dishes

Ingredients
Chicken liver	600 g
Melted butter	8 tbsp. l
Cream	5 tbsp. l
Bulb onions	2 pcs
Nutmeg	1 / 4-1 / 2 h. L
Black pepper	1 / 2-1 tsp
Thyme (replaced with light basil)	1/4 tsp
Salt (used sea salt)	taste
____
Optional:
Garlic	1 clove

Cooking method

• The pate is prepared very quickly, without unnecessary fuss.
  
• The structure is very delicate.
  
• 
  
• 1. Over medium heat for 2 tbsp. l butter lightly fry the chopped onion, who likes - add garlic.
  
• 
  
• 2. Increase the heat and add the liver, cut into small pieces. Fry for 5-6 minutes.
  
• 
  
• 3. As soon as the liver has cooled, pour in the cream, 4 tbsp. l. oils.
  
• 
  
• 4. Puree with a blender, season with salt, pepper, add nutmeg.
  
• 
  
• 5. Transfer the pate into a container and top with melted butter, so it will be better preserved.
  
• 
  
• Let it cool and serve with toast.
  
• ______________
  
• 
  
• Since I do not like any inclusions in the pate, I added the grass using the following method:
  
• 
  
• - grinded sea salt with dry basil in a mortar and sifted through a fine sieve.
  
• 
  
• I recommend adding the herb with salt to the pate in portions, in case someone reacts sharply to an excess of seasonings (like me)
  

Note

The recipe and preparation method are taken from here, only without prior soaking in cognac.

I really like pates, but I don't like messing around. this recipe is very good for me!

but I don't like messing around. this recipe is very good for me!

Likewise !!
_________
I tried another method, seemingly simple - when at first everything raw is ground in a blender grinder to a state of pâté, and then baked in the oven, in theory there should be less body movements.
Well, I don’t know, the process of fiddling with this grinder terribly tired me, especially knocking out the raw paste mass from it, then wash out this grinder for half a day ...
Well, the word is honest - frying in a pan will be faster and easier

But the most offensive thing is that I don't really like the final result from the oven, despite the fact that my son gobbled everything up.
This pate from Talerka of mine has all such a more pleasant smearing texture and a more delicate taste.

you know, it’s catsza to me that more liquid evaporates in the oven and it becomes tougher, or something ... rougher, in short, he has a taste.

[julifera]

julifera, thanks for the recipe!

Soaked in cognac as in the video.
In addition to the onion, I put a finely chopped apple when the onion was already fried (fried in a little olive oil). As in the video, I also added cognac at the end.
Spices - Provencal herbs, dry garlic, nutmeg, some curry, sea salt
Instead of cream - 5% soft Philadelphia cheese
And she poured it with melted cocoa butter with the addition of a teaspoon of butter. So minimized animal fat, the smell and meaning are the same

It turned out great

Thanks again!

[Alexandra]

Alexandra - I'm glad that I liked the recipe!

I was afraid to add cognac, someone wrote that its smell becomes dominant in the pate, that is, this is an amateur's business.

[julifera]

julifera, I have an incredibly soft and pleasant Frapen cognac - I was looking for it specially, with the aroma of fresh flowers and vanilla. I didn’t regret a few spoons and I don’t regret it.

As such, there is no smell of cognac, but some kind of spicy note is clearly present.

I think the apple also played a role here. And yet, I added a lot of Philadelphia with 5% fat, 2 packs per tray of liver - it turned out airy and tender.

In general, I'm happy

girls, does it mean that cognac should be looked for "female", that is, with a mild taste?

[Sweetka]

Sweetka, not prevent

I also read that they are soaked in vermouth and brandy, but I don't understand them, whether they are tender or not very

And here is a very suitable pot for the pate

I also read that they are soaked in vermouth and brandy, but I don't understand them, whether they are tender or not very

Well, I don't really see brandy here. but vermouth ... vermouth, yes. should be good.

Brandy is cognac, only produced in the wrong area of ​​France, which has the right to call its product cognac

Vermouth may also work, but only completely dry Extra Dry and in a small amount, since it is very spicy and can clog the delicate taste of chicken liver

I think dry sherry works well in very small quantities.
And here is my pot If you look closely - in the center of the dark surface I am reflected with the camera during the shooting


🔗

[Alexandra]

Alexandra - what an appetizing pot it turned out
Looking at him, today I got another portion of it

[julifera]

julifera, with or without an apple?

I also cook pate in this way, it always turns out wonderful (I stew the liver in a frying pan for no more than 12 minutes (it has time to cook and at the same time remains tender, I don't remember where, I read that Salmonella dies at 12 minutes of boiling). 1 hard-boiled chicken egg in a pate for 500 g of liver.

And I definitely add undercloths to the pâté

And I fry vegetables: onions, carrots, bell peppers, and only then fry the liver. but I put butter in there, not cream. Also learns normally. but this recipe is more interesting (I mean with cognac), I will definitely try!

[Alexandra]

Alexandra - I'm glad that I liked the recipe!

I was afraid to add cognac, someone wrote that its smell becomes dominant in the pate, that is, this is an amateur's business.

Hello. made a pate, that I don't like the taste ... a little bitter (I took the liver of a turkey .... the seller said she was softer ... something I already doubt) I think we should still soak the liver before cooking. Have you tried it yet?

I also made this pate. It turned out not bad, but there is still a slightly bitter aftertaste. I cooked chicken liver for the first time. So, dear members of the forum, share your experience, maybe it still needs to be soaked, and how to do it correctly?

but there is still a slightly bitter aftertaste

I also had a bitter taste once, some liver was yellow from bile, I probably cut it out badly, now we don't buy it for pate.

[LIBERTY]

And here I am also contributing to the liver-pate piggy bank, because I modernized the process and fried everything in a pressure cooker LIBERTY
First, onions and liver with the lid open


and then remembering how she was shooting wildly in the pan, closed the lid and got a wonderful fried-stewed soft liver. Then everything was strictly according to the recipe and mixed in a blender, but not with your foot, but in a bowl with knives. Next time I'll fry the carrots again, I didn't pour oil (only Burenka cream 10%), I fried the onion and liver on melted onion and liver, and so it turned out

[Olya]

Olya - cool you coped with the liver

julifera, thanks for a great quick recipe. The second day I make pate, put it in clay pots, and after a couple of hours I get back empty ones))) I'm already afraid for the health of the household) I did everything in a slow cooker. Thanks again!

[Alisjon]

Alisjon - to your health

[julifer]

juliferThank you for a point, a huge one! I have prepared your pate for the holidays, the most delicate yummy I will cook again!

[Natasha]

Natasha - I'm glad I liked the recipe!

Good day! Tell me, how much cream is there in% fat. Above it is written someone did 10%. Enough?

I did it with 10%, it is quite normal, light, not greasy liver taste, current I would also put carrots for sweetness and the usual pate taste

Above it is written someone did 10%. Enough?

Of course that's enough

Okay, I would put another carrot

I don't like carrots in such things, so I did it as in the original - without, but in general a matter of taste - if you really want to, then you can

Thanks for the recipe, sooo tasty and fast

[julifera]

julifera, hello, thank you very much for the recipe for the miracle pate !!! Very tasty and fantastically fast. We have delicious pate, which is a rarity, but here is such a holiday! I go to the store every week for a liver !!! Thank you!