Pate from goose liver does not necessarily have to be fat as foie gras. Appetizer from a healthy liver goose is the most delicious and healthy, and it is no more difficult to cook than the usual chicken pate .
The recipe for goose liver paste
Ingredients:
- goose fat - 85 g;
- onion - 1 pc .;
- goose liver - 1 pc .;
- dried Provencal herbs - 1/4 tsp.
- garlic - 1 clove;
- salt, pepper - 1/4 tsp.
- cognac - 1 teaspoon.
Preparation
Goose fat is melted in a thick-walled frying pan and fry on it finely chopped onions for about 30 seconds. After that, add goose liver, dried Provencal herbs, garlic, salt and pepper to slightly fried onions. Continue to cook for another 1.5-2 minutes, stirring constantly the contents of the pan.
Stir fried with onion liver into a blender and add cognac. We turn the liver into a paste and put it in a mold. Before serving, goose pate should stand in the refrigerator for about 2 hours.
Pate of goose giblets
Ingredients:
- goose giblets (heart, liver, stomach) - 100 g;
- shallots - 3 pieces;
- garlic - 2 cloves;
- Butter - 3 tbsp. spoons;
- olives - a handful;
- tomato puree - 1 tbsp. a spoon;
- salt, pepper, dried chili - to taste.
Preparation
In a frying pan, melt a tablespoon of butter. Onion and garlic finely chopped and fried until transparent. We rinse the offal and roughly cut it. We put the giblets on a frying pan and add one more tablespoon of oil. Once the goose giblets are fried until ready, they can be placed in the bowl of the blender, along with a handful of olives, oil remnants, tomato puree and spices. Beat the pate until smooth and leave to cool in the refrigerator.
A recipe for goose pate from the liver
Ingredients:
- goose liver - 225 g;
- butter - 225 g;
- Armagnac - 2 tbsp. spoons;
- mustard powder - 2 tsp.
- fresh thyme - 1 teaspoon;
- garlic - 2 cloves;
- salt, pepper - to taste.
Preparation
Put a piece of butter on the frying pan and fry the goose liver on it for about 5 minutes. We put the cooked liver into a blender.
For the same frying pan we put about 150 grams of butter and melt. Fill the oil in the blender to the liver. We supplement the future pate with armagnac, mustard powder, garlic and chopped thyme. Shake the pate in the blender for about 10 minutes. We spread the pate on 2 molds. Melt the remaining 50 grams of oil, and pour it from the plow from above (a similar oil film will not let the surface of the paste to become airborne, and also keep the product for a long time.). Leave the pate in the refrigerator until completely cooled.
Homemade pate from goose liver with oranges
Ingredients:
- butter - 175 g + 55 g;
- goose liver - 450 g;
- shallot onion - 2 pieces;
- garlic - 2 cloves;
- orange juice - 2 tsp.
- orange peel - 1 tbsp. a spoon;
- salt pepper;
- orange liqueur.
Preparation
Before you cook goose pate, the goose liver itself should be thoroughly rinsed and left on a paper towel.
Melt another 15 g of butter and fry on it chopped onion and garlic. Add the orange juice and zest to the passer and continue cooking until the onion is soft. Add the liquor, salt and pepper to the pan. Fill the contents of the frying pan into the blender and send the remains of the oil there. Beat the pate until smooth.