Liver pate * Man's joy *.

Liver pate * Man's joy *.
Category: Cold meals and snacks
Ingredients
ghee 500 ml
beef liver, freed from ducts and veins 4 kg
pork skin 1 kg
cheese 1 kg
seasoning for pilaf (optional) 3 tbsp. l.
allspice 2 tbsp l.
salt (to taste) 2 tablespoons l
gelatin (optional) 1 sachet
water 2 l
Cooking method

Yesterday I got as much as 6 kg of beef and veal liver at a very inexpensive price.
I cooked the veal liver right away and, after carefully cleaning it from the film, ducts and fat, and cutting it into slices, I froze it in portions.
I decided to convert the beef into pate, given that there is a lot of liver - and you will get a lot of pate.
Having looked through the forum recipes for liver pate, I made my own mix recipe, taking from them what I liked.
She did not add the onion, since it was supposed to store the pate in jars, which, in my opinion, does not contribute to the onion.
She didn't add carrots either - my husband was against it.
So - cooked pork skin in 2 liters of water in a slow cooker on stewing - 4 hours, salt - 1 tsp.
I washed the beef liver, cut out the bile ducts, veins, fatty inclusions, in general, cleaned it. By the way - the hepatic film was not so easily separated everywhere, left. I cut it into pieces no larger than a matchbox, it can be smaller.
In a slow cooker bowl (Kenwood CP 658 for 6.5 liters) I put ghee (I have Ghee), pieces of liver, sprinkled with seasoning for pilaf, salt, poured a bag of gelatin, poured skins with broth on top. High mode 4 hours. Stirred for the first hour 4 times so that the pieces of liver do not stick together and evenly warm up.
I set the cooking time to 4 hours - it turned out to be a full bowl, you would not warm up the whole mass at once, and I did not want to bother with frying the liver in a pan.
Chopped pieces of finished liver with a bamix blender, putting them together with the broth in a bamix liter jug. half a jug. If I chopped the liver smaller, I think it could be chopped with a blender right in the bowl of a slow cooker.
And so I had to blender separately, pour the resulting puree into a bowl, then again into a slow cooker. You can actually grind it in a food processor bowl. Bamix did a good job.
Putting the resulting puree back into the slow cooker, I added the cheese, not in large pieces, so that it warms up faster. At high for an hour, so that the liver puree also warms up well again.
Then she again struck with bamix right in the slow-cooker bowl, tasted it with salt, cheese of different salinity happens. My cheese was not very expensive, something like Dutch.
Added allspice.
She turned off the slow cooker and put the hot pâté ready-made into half-liter jars with screw lids. The consistency of the hot pate turned out to be quite thick, but it dripped from the ladle.
The taste of the pate is pronounced liver-like, rather thick in consistency, it keeps its shape, today they ate it - it smears on a piece, does not lose its shape, dense pate. The taste of butter and cheese is a little guessed, softening the liver's slight bitterness.

Note
My husband really liked the pate. I like it too.
It will stand in the refrigerator under the twist.

I used a slow cooker - I have it, I made a large amount right away, here without any special problems, if I cut the liver smaller, even rather thinner, then I would blanch it right in the bowl, then with cheese right away, I wouldn't have to heat it up a second time. But even so, I was not at all tired. I think - a smaller amount will perfectly cook in a slow cooker on stewing. In it, you can immediately prolender.

Having washed off the remnants of the pate from the dishes and tools with hot water, I put out the scraps from cleaning the liver in a multicooker (in which the skins were cooked) with this water - for joy, I will feed my animals, the cat and the dog, a little bit.

Ira, what kind of cheese? And I wanted to ask why gelatin?

I don't even remember which cheese - not expensive, like Dutch

I put gelatin, wrote in the recipe - if desired, for the density of the pate, but since there is cheese and skins with broth, I think that gelatin is no longer relevant, thickeners-seals are enough

Clear. Thank you!