Today we will tell you how to make a delicious pate of pork liver. This gorgeous snack is perfect for sandwiches on weekdays, but it's only necessary to decorate it with an original design and decorate it for filing, and it will turn into a decent dish for a festive table. But the advantage of liver pate is not only in versatility. It is also a very useful snack, which will supplement the body with many essential elements and vitamins.
Home liver pate from pig liver - recipe
Ingredients:
- pork liver - 850 g;
- Butter - 260 g;
- carrots - 90 g;
- onion - 150 g;
- garlic - 3 teeth;
- cognac - 35 ml;
- salt - to taste;
- granulated sugar - 15 g;
- ground black pepper - to taste;
- bay leaves - 2 pcs .;
- Dried thyme - 10 g;
- odorless vegetable oil.
Preparation
Pork liver is washed well, we get rid of film and blood vessels, rub the surface with salt, put it in a pan and fill it with water. We throw sugar, laurel leaves, warm it to a boil and boil it for twenty-five minutes. Do not forget to remove the foam at the beginning of cooking.
Meanwhile, we clean garlic, onions and carrots. Grind the carrots with a grater, cut the onions into half rings. We squash the teeth of garlic and throw it on the frying pan heated with vegetable oil. Fry it from all sides and remove from a frying pan. In garlic butter we throw the prepared onions and carrots and wess the vegetables to softness under the lid.
The liver is removed from the broth, we impregnate the surface with a paper towel, cut into slices about three centimeters in size and spread to vegetables in a frying pan. We hold on fire, stirring, about two minutes, and turn off the stove. Now the most colorful moment of preparation. We water the liver with vegetables and brandy and set fire to it.
Then skip the contents of the frying pan several times through the meat grinder. You can grind with it a liver with vegetables once, and then break the mass blender to homogeneity.
Soft butter is broken with a mixer or blender until it is fluffy and airy and injected a little into the chopped hepatic mass. Add salt to taste, ground black pepper, dried thyme and stir until homogeneous.
We transfer the ready-made pâté into a mold, pour with melted cream butter and determine in the refrigerator for about two hours.
Homemade pate from pork liver in multivark
Ingredients:
- liver pork - 450 g;
- pork (flesh) - 450 g;
- bacon - 220 g;
- eggs - 3 pieces;
- onion - 240 g;
- fresh rosemary - 2 sprigs;
- brandy - 30 ml;
- salt - to taste;
- bay leaf - 1 piece;
- ground mixture of peppers - 10-15 g;
- bay leaves - 2 pcs .;
- Dried thyme - 5-10 grams of tili to taste.
Preparation
Pork liver, meat and bacon are washed well, we cut out the films, we remove the vessels from the liver. To facilitate the separation of the film, we lower the liver for a couple of minutes into hot water.
Further, the liver, pork and seventy-five grams of bacon are passed several times through a meat grinder. Onion
The remaining bacon is cut into thin slices and we lining the capacity of the multivark, leaving a little for the top. On them we lay out the prepared forcemeat, level, from above we put rosemary twigs and laurel leaves and cover with the left slices of bacon.
Set up the device for the "Bake" mode for forty minutes.
Ready pate is allowed to cool completely, shift to a dish and decorate with branches of fresh greens.