Liver pate

Liver pate

Category: Cold meals and snacks

Ingredients
Beef or chicken liver	300 g
Medium potatoes	2 pcs.
Large carrots	1 PC.
Butter	100 g
Garlic Garlic can be substituted if desired on fried onions	2-3 cloves
Salt, pepper, herbs, spices	taste

Cooking method

Boil carrots with potatoes in their uniforms, when cooked - peel. Chop the liver and fry in a deep frying pan until tender. Then scroll everything through the meat grinder 2 times. Soften the butter and stir in. Squeeze out the garlic and stir.

Note

Highly recommend

I want to try it already! Do you need to bake? In the photo, it looks like a baked pate

I put this in a bowl for storage (does not wind up)
Do everything as written in the recipe. You don't need to bake anything.
Delicious . With fried onions it is softer, with garlic more spicy (I like it better).

I did it on the 4th (I bought a cheap Korean meat grinder) it turned out very tasty, I did it with fried onions, twisted carrots and potatoes while still hot, I could not wait until they cool down - it turned out very tasty. Everyone at home is delighted !!!! Thank you very much for the wonderful recipe !!!

Katyushka, you have made me happy. It's really tasty and not troublesome to prepare.

I read this recipe in some kind of folk brochure, like "I love to cook." I met again.
I am confused by the presence of potatoes. I do without it, with onions, I do not boil the carrots, but grated them (straws), fry them with onions. And grind in a food processor. Airy consistency.

I do this: I fry the onions and carrots, add the chopped liver there, fry everything together for a short time, add spices and bay leaf (the liver does not need to be cooked for a long time, otherwise it will become hard). I pass it through a meat grinder (even while still warm), salt it. You can add butter.

I am confused by the presence of potatoes.

Well, how can this be confusing? Carrots do not bother you?
The potato in the pate is not felt at all, it only gives a tender consistency (the pate is obtained without solid grains, homogeneous). It's worth trying once to make sure it's not a bad thing.

Well, how can this be confusing? Carrots do not bother you?
The potato in the pate is not felt at all, it only gives a tender consistency (the pate is obtained without solid grains, homogeneous). It's worth trying once to make sure it's not a bad thing.

Exactly. For those who are losing weight, both potatoes and carrots are equally inapplicable. And along with butter.
And for taste and consistency, potato starch creates additional tenderness and a uniform consistency.
And if we adapt for dietary nutrition, then leave a minimum amount of olive oil, remove carrots, replace the butter with creamy cottage cheese of 0% fat. And cook in stewing mode in a slow cooker: butter and onion on the bottom, liver slices on top, onion again on top, a little greenery, salt, spices, bay leaf, simmer for 2 hours. Then grind with a blender, add cottage cheese and beat with a mixer. For beauty and taste, you can add frozen green peas half an hour before cooking or after stewing - canned

Damn, how delicious!

But for the diet, I tend to keep the carrots, not the peas. (although until now I did not even think about the dieteticity of the pate)

Carrots and beets have a high glycemic index. You can rarely eat raw for a diet, but cooked ones for losing weight will not work.

[Elena Bo,]

Elena Bo,

I posted your delicious recipe with my comments on changes for dietary nutrition in my topic about recipes and secrets of healthy eating
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3434.0

I cooked in a slow cooker.
Set the baking mode for 1 hour. Pour some oil into a saucepan and add chopped onions. Fry for 20 minutes. Add liver (washed and stripped of veins and ducts). Salt, add seasonings, bay leaf. Diced potatoes and carrots in a steam basket. Wait for the end of the regime.
Take out the bay leaf. Scroll everything through the meat grinder 2 times. Soften the butter and stir in. Squeeze out the garlic and stir.

Why did I miss such a recipe?

Of course I make pates, but it's very interesting with potatoes!

Prepared the liver, with the addition of potatoes, in MV. Indeed, the pate turned out to be much softer than without potatoes. Thanks for the recipe!

I really want to cook, but the fact is that my husband does not eat boiled carrots, do you think it will work without it? Or maybe add more potatoes?

I really want to cook, but the fact is that my husband does not eat boiled carrots, do you think it will work without it? Or maybe add more potatoes?

If you grind with a blender, your husband will not notice any carrots

If you grind with a blender, your husband will not notice any carrots

Unfortunately, I do not have a blender (only in the plans), so I will twist it in a meat grinder.

In general, I thought, I thought, and I did everything according to the recipe, that is, with carrots. The husband grumbled at first, and then tried and appreciated. Thank you so much

Lingonberry, to your health! Glad you liked it!

Thanks for the recipe! I liked it very much! Everything is simple and accessible))))

[Elena Bo]

Elena BoThank you very much for your recipe !!! : rose: It turned out very tasty, airy. The recipe is completely bland, simple and quick. My family appreciated this pate, it is firmly registered in our menu. Thank you!!!

[Elena Bo]

Elena Bo, I decided to try to cook according to your recipe, because I never cooked liver pate in this version (with potatoes).
I did the option without garlic, and with the addition of onions, at the rate of an average onion per 200 g of raw liver.
There were small deviations from the recipe
In the little Princess I prepared a blank of 1052 g of beef liver with the addition of carrots and onions, ground black pepper and bay leaf:

Part of the onion was extinguished separately:

Boiled potatoes with carrots and one onion with laurel. sheet:


Blended (eat version):

I passed the liver blank through the fine grate of the meat grinder, added 100 g of butter:

Mixed, blended. The yummy is ready:

It turned out very tasty Next time I will try with the addition of garlic

Elena Bo, what is the shelf life of such a pate?

[Rezlina]

Rezlina, Elena, in my opinion, I can say that up to 3 days. Ours was eaten collectively on the 3rd day. Stored in the refrigerator. Maybe he could have survived for another day.

[Marysya27]

Marysya27, Thank you! Have you tried freezing?

[Rezlina]

Rezlina, Elena, didn’t try it For the first time in this version I cooked pate. To me on "you"

[Marysya27]

Marysya27, ok😉 I used to make pate, but I forgot the recipe. So I put it in small dishes and in the freezer. Very convenient - got out, ate a jar. I want to try this pate also freeze

[Rezlina]

Rezlina, Elena, I will try to freeze this version of the pate in a small amount next time If you do it earlier, please write about the result After all, there are potatoes in the composition, unlike other recipes for pate

Hello everyone
I cooked pâté today, but with a little deviation from the recipe. Pork liver. And with onions (per recipe rate 1 large onion)
I browned the liver in Tortilla. Slightly sugared, sprinkled with spices:

10 'at low pressure in a pressure cooker with 100 ml of broth (for a large piece, 3-4 norms of the recipe.With a smaller amount of liver, 5'-7 'will be enough.) I salted the finished one with fine salt.
Then I cooked the onion (browned and sweated until cooked in an open Tortilla. 10 minutes until cooked, I added salt, a little sugar, + ground pepper and lavrushka, + parsley.
Pastetik:

From the pork liver, the pate was also tasty, but grainy.
* Tried freezing calf liver pate. Everything is ok

Thanks for the recipe. I cooked it a second time, it turned out to be softer in consistency. Cooked from beef liver, with the addition of onions. I cooked a double portion.
Photo is avaiable

[Oxyk $]

Oxyk $, Oksana, it turned out gorgeous From veal and chicken liver, the consistency is very tender

[Elena Bo]

Elena Bo, Lenochka, thanks for the recipe!
Still, old recipes don't rust! And based on them and the variations, the sea! Instead of a meat grinder - Kenwood, instead of a saucepan - a microwave. It cooks many times faster, but does not affect the taste!

[Svetlana]

Svetlana, very, very beautiful and tasty

[Marysya27]

Marysya27, Allochka, you know how to support! Thank you! And the pate is really quick and tasty!

I also have him among my favorites

Instead of a meat grinder - Kenwood

From this place in more detail, please, I'll write down Svetik, although it's probably useless for me - I have Kenwood without shredders.
We love pates very much, maybe this option will work (I personally would put more carrots for myself). Of course, there are many options for where to grind, but you always have an engineering thought)
There's beauty in a jar, that's for sure