Pâté in Tescom's ham

Pâté in Tescom's ham

Category: Cold meals and snacks

Ingredients
beef liver	700 gr.
cheese	100 g
butter	70 gr.
salt	9-10 gr.
pepper to taste
bow small head	1 PC.

Cooking method

• We take a piece of liver (you can soak it in milk), clean it from films and cut it into 4 * 4cm pieces. Cut a small head of onion into strips. We spread in a frying pan and fry in vegetable oil until half cooked.
• 
• This process can not even be called frying, the liver is stewed in its juice. Why do I say that until half cooked, so that all the juice that has been released and the liver does not boil away, so that it is softer, and therefore the finished pate will be more tender. While fried - salt and pepper. I tried adding rosemary and garlic cloves - not my taste. But you can experiment. Then we pass the still warm liver through a meat grinder, adding cheese. Then put softened butter into the resulting mass. Now grind everything with a blender (or pass it three times through a meat grinder) until a homogeneous mass is obtained. We put everything in a ham, put it in a saucepan and cook at a water temperature of 85C for 30 minutes. I measured the temperature of the finished pâté as it was cooking, -75C. Cool in cold water and put in the refrigerator overnight. In the morning they turned it over, shake it a little and the pate will be removed by itself. I cut the finished pate into three parts, two into the freezer, and into one part - I ask for the table.
• Bon Appetit!

Note

I photographed on the phone and the color of the pate was transferred to the wrong one. It turned out to be an ordinary brownish liver pate.

[Natalia]

Natalia, an interesting recipe! Need to try. Thank you!

Also interested in the recipe! Thank you!

[Anna]

Anna, NataliaThank you for your interest in the recipe.

Does the pate disintegrate like a mass or is it cut into layers? Thanks for the recipe, very interesting. And if not through a meat grinder, but with a blender. Not that?

[Lucien]

Lucien, Lyudmila, of course the blender is better, but when I wrote the recipe I didn't have a blender. And so it's not at all confusing, as the pieces of liver are fried, I transfer them to a high saucepan and grind everything with a blender. In terms of consistency, I will say this: here is the juice that emerged from the liver during frying and controls the consistency, pour a little into the pate, you will cut it with a knife, pour more, you will not cut it off, it will be jammed. I like the second option. It is only then you can decide on taste. Here in the photo I have it cut off with a knife.

Probably softly so delicious. I don't like dry. It gets smeared on bread, right?

And what kind of cheese?

[Lucien]

Lucien, so I say that I like the second option with a large addition of the released juice when frying the liver.

[kolobok123]

kolobok123, I add cheese that is at home, well, like Soviet, Gouda.

[degteva]

degteva, Thank you! Mine is an unreal yummy!

Well, I already wrote about the color above, which is conveyed incorrectly in the photo. The pate turns out to be the color of the liver, otherwise it looks like cheap store pate in the photo.

[kolobok123]

kolobok123, everyone has different tastes, everything suits me, I am not looking for other recipes. The main thing is - but very quickly.

I cut the finished pate into three parts, two into the freezer, and into one part - I ask for the table.

And how does he behave after the freezer? Does the consistency not change?

[Cifra]

Cifra, after the freezer it becomes a little crumbly, but not critical. For me, it's still more convenient than doing it in small portions every time.