Pate from pork liver is not as easy to prepare as pate from liver of chicken, if only because the pork liver must be carefully treated beforehand: clean the films, remove the bile canals and rinse thoroughly. If long and painstaking preparation does not bother you, then pay attention to the delicious recipes of liver pate from the pig liver, which we have collected for you.
Recipe for pate from pork liver
Ingredients:
- Pork liver - 750 g;
- onions - 1 pc .;
- butter - 1 tbsp. a spoon;
- milk - 150 ml;
- bread breading - 110 g;
- pork (stuffing) - 250 g;
- red wine vinegar - 1 tbsp. a spoon;
- salt pepper;
- strips of bacon.
Preparation
Preparation of pate from pork liver should begin with slicing and preparation of the latter. In a frying pan, melt a piece of butter, then we pass on it chopped onions to transparency. Milk and cream are mixed and heated. Fill a warm milk mixture bread breading and leave it to swell.
All the prepared ingredients, with the exception of the strips of bacon, are placed in the bowl of the blender and crushed to homogeneity. Pour the mixture into a narrow and high baking dish, pre-coated with oiled baking paper. We put the baking dish on a baking sheet with water and place it in the oven. Bake pate at 160 degrees for 3 hours. We put the ready pate under the press, without removing it from the mold. In this condition, the dish should completely cool down, after which it can be served.
Homemade pate from pork liver
Ingredients:
- Pork liver - 680 g;
- butter - 4 tbsp. spoons;
- olive oil - 1 teaspoon;
- salt, pepper - 1 teaspoon each;
- garlic - 4 cloves;
- brandy - 1/4 item;
- cream - 1/4 tbsp.
Preparation
Prepared pork liver pour milk and leave in the refrigerator for at least 1 hour. Melt butter and fry on it chopped onions. Salt the onion and cook it until it gets a rich golden color. Once the onion is roasted, add garlic and pieces of liver to it. A little more salt and pepper dish. We put the cooked liver into a blender, then fill in the brandy and cream. Beat the pate until smooth, smooth texture, we put the resulting mass in a sealed jar and leave until completely cooled.
Delicious pate from pork liver
Ingredients:
- butter - 300 g;
- olive oil;
- milk - 30-40 ml;
- shallot onion - 2 pieces;
- garlic - 2 cloves;
- pork liver - 400 g;
- nutmeg - pinch;
- thyme - 1 teaspoon;
- gherkins - 1 handful.
Preparation
Prepare the pate from the pig liver with this recipe is very simple. Olive oil is heated in a frying pan. Fry on chopped onion until it is transparent and soft. Transparent onion mixed with chopped garlic and cook for another 30 seconds.
Pork liver, previously cleaned and prepared, fry in a frying pan along with onions until ready. Do not forget to add salt, pepper and nutmeg. We put the cooked liver in the bowl of the blender together
Such a pate can be stored in a sealed jar, or under a layer of melted heat for up to 2 weeks, or up to a month in the freezer.