Superfoods that have become insanely popular the last couple of years can be more accessible than it seems. A vivid example of that is the liver. Beef liver is full of vitamins and is rich in iron and zinc, has a low cost, and is also easily prepared. Prove the latter with a recipe for liver pate from beef liver - a light snack that can be served on holidays or at a casual table.
Pate of beef liver at home
Authentic, and among other things, the fastest way to prepare the liver is to roast it before grinding. For frying, you can use ordinary vegetable oil, but we want to make the appetizer flavorier, and therefore use the fat from bacon.
Ingredients:
- bacon - 65 g;
- onion - 115 g;
- garlic - 4 teeth;
- beef liver - 530 g;
- sprigs of rosemary and thyme - 4 pcs .;
- Butter - 115 g.
Preparation
Large cut bacon and brown it in a dry frying pan until crunching. The remaining fat is used for dressing the onion rings with garlic. When the onion is tender, put the liver in the dishes. Before cooking, remove the ducts and remove the film, rinse the pieces well. Add the liver to the onion roast, let it go to full preparedness, the pieces should not be pink inside. At the very end, pour the chopped rosemary with thyme and leave in a frying pan to let their fragrance open.
Refrigerate the contents of the frying pan and place in the bowl of the blender. Whisk everything until a paste-like mass forms, gradually adding bits of iced butter. Ready homemade pate from beef liver cool and mix with crushed bacon.
How to cook a pate of cooked beef liver?
Saturate pate taste, you can even digest the liver for it, for this, the pieces are immersed not in ordinary water, but in the finished vegetable broth, cooked from onions, carrots and roots.
Ingredients:
- beef liver - 320 g;
- butter - 55 g;
- white wine - 35 ml;
- vegetable broth - 640 ml;
- onion - 95 g;
- fresh herbs (onions, parsley, thyme).
Preparation
Start with the preparation of the beef liver, after thoroughly cleaning it and removing all the ducts. The prepared product should be thoroughly rinsed and dried. To speed up cooking, you can divide the liver into pieces of medium size. Pour the liver with broth and add wine, pour in salt and leave the product to cook until ready. Boiled liver cool and whisk with a blender with ice butter. Spasertsuyte onions, add it to the pate and whisk again. In the finale, mix everything with sliced greens.
Preparation of pate from beef liver in the oven
A classic recipe for pate from beef liver is pate, which is baked after cooking. Typically, the container with pie is placed in a water-filled baking sheet and tanned in the oven for a long time at a low temperature.
Ingredients:
- beef liver - 530 g;
- onion - 95 g;
- butter - 55 g;
- cream (30%) - 145 ml;
- eggs - 2 pieces;
- bread - 60 g;
- cognac - 30 ml;
- pinch of nutmeg.
Preparation
Peel the liver from the films and cut. After melting the butter, sprinkle the chopped onion on it, and when the latter becomes transparent, add the beef liver and fry about 2 minutes to get it to grasp. With a blender, whip the liver with bread and add cream, cognac and egg, as well as a pinch of salt and nutmeg. Distribute the pâté in a mold and place it in a paddy filled with water. Bake for 45 minutes at 125 degrees, and before taking the sample, allow to cool for a couple of hours.