Glad to everyone who is reading this recipe now!
This time I want to bring to your attention beef liver pate.
The fact is that not so long ago I managed to buy beef liver - I don’t know why myself ... I have never bought this product in the last 10 years, only chicken offal is used at home. And in the end, no one but me began to eat beef liver. A whole stewpan of liver for me alone would be a bit too much, so I decided to make a pate out of it, which everyone later ate with pleasure.
So, let's start with the preparation of the liver.
I’ll make a reservation that such a pate can, and even needs to be prepared from any liver - whether it be beef, chicken, turkey liver or even duck, if one is available :)

In my case, as mentioned above - beef liver and it is already ready. If you have a raw liver, put it out in the usual way for you.
You can add any greens to your taste to the pate - be it parsley, dill, cilantro or basil. I only had parsley in the fridge at the time of making the pâté...
But if you plan to make a large amount of pate and store it, for example, in the freezer, then in this case I do not recommend using green onions - when frozen, they will lose all their taste properties.
Then I hard-boil two chicken eggs.

I immediately take out the necessary amount of butter from the refrigerator so that it becomes soft by the time the pate is cooked.
I cook vegetables - onions and carrots.

You can boil them in the usual way, or you can put them in the microwave for 5-10 minutes (depending on its power) and the vegetables are ready. Which, in fact, I did.

All basic preparations are over. Now you can start the process of producing the pate itself.
I put all the ingredients in small portions into the blender bowl. The order and quantity of ingredients in relation to each other does not matter.

If you don't have a blender, use a meat grinder.
I put the crushed ingredients in a deep bowl, then stir them well, put the softened butter.

And I mix well again.
Cooking spices...

This time, in spices, everything is simple for me - nothing but salt and black pepper.
I'm adding spices to the pâté...

I mix everything thoroughly...
And actually, everything ... the pate is ready!

Sandwiches with him again did not have time to capture - everyone was swept away to the crumbs :)
The pate turned out to be delicious, tender, with a minimum of spices, this is suitable even for children after 1 year.
I thought that the leftovers would have to be stored in the freezer, but I was mistaken - everything was destroyed in just 2 days.
Bon appetit!
* Cooking time does not include liver cooking time.

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 40 rub.

Today I am sharing a very easy preparation of chicken liver pate with egg and parsley. It fits perfectly for serving both for a holiday, for breakfast or just for snacking hours between main meals. Such liver pate from chicken liver should be stored in the refrigerator for no longer than 7 days. A step-by-step recipe with a photo shows all the stages of preparation.

Ingredients we need:

  • 600 grams of chicken liver;
  • 2 pieces of chicken eggs (C-1);
  • 2 pieces of medium-sized carrots;
  • 3 pieces of onions;
  • 1.5 teaspoons of coarse sea salt;
  • 0.5 tsp ground coriander;
  • 0.25 teaspoons of cumin;
  • 6o ml vegetable oil (odorless);
  • 1 bunch parsley (leaves only)

How to cook chicken liver pate

Pour oil into a deep saucepan or frying pan and begin to heat it over a fire. In the same pan, put a well-washed liver, peeled and chopped carrots. Then, put onion chopped into 4-5 parts and, lastly, add spices.

Close the pan with a lid and simmer over medium heat for about 45-50 minutes. Then, remove from heat and let everything in the pan cool down. I left it for half an hour and that was enough to start grinding.

While the liver with vegetables was stewing, and remove the shell when they cool.

We pass the pieces of chicken liver along with pieces of carrots and onions through a meat grinder with a fine mesh.

Now, we rub the eggs on a cheese grater directly into the chopped liver.

Mix everything well and transfer the whole pate to a salad bowl.

We cut dry parsley leaves with a knife, but not very finely, and sprinkle the finished pate along the edge of the salad bowl. You can add sliced ​​baguette, loaf or pita bread to the pate.

Most often, cod liver is served as a snack. But because of this, she always has the same taste, aroma. We decided to fix this and created several recipes for pâté from this liver. In each version, we complement it with various products to get something new. Try it, it's very tasty!

Classic recipe

How to cook:

  1. Open the jar of liver, drain the oil, and transfer the liver to a small but deep container.
  2. Put the eggs in a saucepan, pour water and put on the stove.
  3. As soon as they boil, detect fifteen minutes.
  4. After that, cool them, peel and randomly cut.
  5. Wash the carrots, remove the peel with a sharp knife or vegetable peeler.
  6. Cut the fruit arbitrarily.
  7. Pour oil into a frying pan, heat it up and put the carrots.
  8. Stew it, not forgetting to stir, until soft.
  9. Remove the skin from the onion, rinse it and chop finely.
  10. Add along with carrots to the liver and eggs.
  11. Pour lemon juice over the components, bring to taste with spices.
  12. Blend everything with an immersion blender until smooth.
  13. After that, put the pate in the refrigerator for one hour.

Cod liver pate with cottage cheese

Time: 10 min.

Calories: 360.

How to cook:

  1. Place cottage cheese and liver in a bowl, add paprika and sour cream.
  2. Rinse green onions and dill, finely chop.
  3. Add to the rest of the ingredients, grind with an immersion blender until smooth.
  4. Place in refrigerator to cool down.

Recipe with mushrooms

Time: 35 min.

Calories: 267.

How to cook:

  1. Place the eggs in a small saucepan, pour the required amount of water and put on the stove.
  2. Turn on the fire, let it boil and cook for fifteen minutes.
  3. After that, cool them, peel and chop.
  4. Finely chop the onion.
  5. Mushrooms clean from films.
  6. Cut into slices or small cubes.
  7. Pour oil into a frying pan, heat it and put onions.
  8. Simmer until soft, then add mushrooms.
  9. Let the liquid evaporate, then fry the mushrooms until golden brown.
  10. Mix eggs, mushrooms with onions and add cod liver from a jar, but without oil.
  11. Peel the garlic, pass through the crush to all components.
  12. Rinse the dill, chop and add after the garlic.
  13. Grind all this until smooth with a blender.
  14. Add mayonnaise, mix thoroughly and put in the refrigerator to cool.

Cod liver pate with carrots

Time: 45 min.

Calories: 279.

How to cook:

  1. Wash carrots thoroughly and peel.
  2. Place in a saucepan, cover with water and put on the stove.
  3. Cook until cooked, from the moment of boiling 15-30 minutes, depending on the size.
  4. Mash the cooked carrots with a fork until pureed.
  5. Boil eggs, peel and chop.
  6. Dill rinse, finely chop.
  7. Onion cut into cubes.
  8. Mix with egg, dill and carrots.
  9. Add salt, pepper and squeeze the peeled garlic through the crush.
  10. Remove the oil from the liver, mash and add the rest of the ingredients with it.
  11. Place all this in a blender and grind to a smooth paste.
  12. Place in refrigerator for one hour.

Option with yogurt

Time: 30 min.

Calories: 298.

How to cook:

  1. Place the eggs in a saucepan, fill with water to the top and put on the stove.
  2. Turn on a strong fire and let it boil.
  3. From now on, cook for 10-15 minutes depending on the size of the eggs.
  4. When the time has passed, drain the water, pour cold water into the saucepan.
  5. Let the eggs cool, then peel them and divide them into proteins and yolks, cutting in half.
  6. Open the liver, drain the oil from it and place in a blender.
  7. Add yogurt and grind everything to a creamy consistency.
  8. Add yolks and repeat the process.
  9. Add spices and mix.
  10. Spread the resulting mass in half of the proteins and sprinkle with chopped herbs.

How to cook fish anointed with butter

Time: 25 min.

Calories: 509.

How to cook:

  1. Pull off the husk from the onion, wash it and cut into half rings.
  2. Cut the skin off the carrots, rinse the root crop and cut into rings.
  3. Heat oil in a frying pan and add onion.
  4. Simmer until soft, then add carrots.
  5. Cook until it is soft too.
  6. Then add salt, pepper and mix.
  7. Transfer the mass to a blender, place the liver there, but without the oil from the jar.
  8. Add soft butter and beat until smooth.
  9. Cool the pâté in the refrigerator for at least an hour.

cooking secrets

To make the pate creamy, as homogeneous as possible, it must be crushed with a blender. If you want to feel small pieces, you can skip the mass through a meat grinder. And to make the pieces larger, add them to the already chopped pate. No less tasty with them!

For originality, you can add pieces of nuts. Pick the ones you like the most first. It can be cedar, walnut, Brazilian, forest, almond, hazelnut, etc. You can even use a mix, it will be tastier.

Pour whole nuts into a dry frying pan, fry until golden brown and bright aroma. Then cool, chop into pieces of the desired size and add to the pate.

To make the pate creamier and even more satisfying, fry vegetables and root vegetables in butter. A small piece will be enough to get the aroma and insane taste.

In addition to nuts, many other components can be added to the pate. For example, chopped sun-dried tomatoes, dried cranberries, citrus zest, etc. All these products will make the pate truly special.

To make the pate original, use egg halves, tartlets, puff pastry or bread baskets. So it will turn out both portioned and beautiful!

Ready pate is recommended to be stored in an airtight container in the refrigerator. In no case should air enter it, otherwise it will deteriorate very quickly. In addition, the pate quickly absorbs other flavors from the refrigerator and vice versa.

How to cook cod liver pate, you can watch the video below:

Cod liver pate is very tasty, healthy and rich. Choose among our recipes the one you like the most and go for it! You will definitely like it.

Homemade liver pate and purchased are radically different from each other. Still would! We do not smooth out the taste with pork fat and do not add a lot of other unnecessary ingredients. Everything is prepared much easier, the composition is more modest, but it turns out more natural and healthier. The taste can be varied with vegetables, mushrooms, here is a recipe for chicken liver pate with an egg. The output is a wonderful snack, a spread for sandwiches or a filling for pies, pancakes, tartlets.

Ingredients:

  • 0.5 kg of chicken liver;
  • 2 onions;
  • 1 carrot;
  • 40-70 g of oil;
  • 2 eggs;
  • spices.


How to make chicken liver pate


Pate secrets

  • The liver, like chicken breast, does not like prolonged heat treatment. From this, it will become hard, dry, even butter will not correct the situation.
  • To prepare a low-calorie dish, all the ingredients are added to a saucepan, water is poured in, the food is stewed until soft.
  • You can add fresh herbs to the liver pate if you do not plan to store it for a long time. Otherwise, it's best to decorate sandwiches and snacks on top when serving.
  • The taste can be easily changed by adding various spices, garlic, cheese, mushrooms. Especially noble is the dish with the addition of walnuts.
  • To make the pate taste softer, you can add a little melted cheese or fresh cream to it.