Hepatic paste - 6 recipes at home

Delicate, aromatic, spicy liver pate - a great option for breakfast or a snack. Make it at home with your own hands, so you will be sure that there are no impurities in the meal - only natural ingredients. Make sandwiches, pies or snacks with it.

Chicken liver pate

Grocery list:

• one onion;
• chicken liver - 250 gr;
• one carrot;
• butter - 150 gr;
• salt - 6 g;
• non-aromatic oil - 50 gr;
• black pepper - 3 gr.

Step by step cooking:

1. We get a portion of oil from the refrigerator in advance. Let it soften a little.
2. Process the onion and carrots by peeling and washing them.
3. Chop the onion into small cubes.
4. Carrots carry through a medium grater.
5. Half of the total amount of sunflower oil is poured into a pan, heated on a stove.
6. We shift the onions and pass for 5 minutes, reducing the fire.
7. Pour the carrots, cook another 10 minutes, occasionally stirring with a spatula.
8. We chop the washed chicken liver in pieces.
9. Add the remaining oil to the frying pan and cook the liver cubes in it.
10. After 5 minutes, turn off the strong fire.
11. Grind vegetables and liver in a meat grinder.
12. When they cool, add the butter, pour in spices and salt. Mix.
13. Close the mass in the refrigerator for half an hour.
14. The paste is ready. If you want to beautifully design it, put the liver mass in a beautiful mold. When the paste is cooled, remove it from this pan and decorate with a sprig of parsley.

In a slow cooker

You will need:

• two medium carrots;
• two cloves of garlic;
• chicken liver - 0.5 kg;
• ground black pepper to taste;
• butter - 100 gr;
• two onions;
• salt - 7 gr.

How to cook a pate:

1. Wash the liver from mucus and cut into pieces.
2. Finely chop the peeled onions.
3. Process carrot roots on a grater.
4. Pieces of the liver and vegetables are put in a multicooker bowl.
5. There, crushed garlic crushed, pour pepper and salt.
6. Stir all products, close the lid.
7. Set the multicooker cooking program to the "Extinguishing" mode. Time - 1 hour.
8. As soon as the kitchen appliance signals the end of cooking, transfer the juicy steaming mass to another container, cool.
9. Throw a piece of oil there, load everything together into a blender and grind.
10. If the paste seems too dry, pour milk into it.
11. Transfer the homogeneous mass of the paste into the molds and put in the refrigerator.
12. After an hour, you can enjoy the taste of natural homemade food.

From beef liver

The main components:

• milk - 150 ml;
• beef liver - 1 kg;
• two onions;
• two green onion arrows;
• salt to taste;
• two carrots;
• butter - 150 gr;
• black and red pepper - 10 gr;
• sunflower oil - 40 ml.

How to make beef liver pate:

1. Cut the liver cleaned from films into strips.
2. Grind onions with a knife, and carrots on a grater.
3. We turn on the gas stove at full capacity, put the pan with oil and slices of onions, liver and carrots.
4. 5 minutes fry them in this mode.
5. After that, pour in the milk, pour salt, peppers and simmer under the lid for 20 minutes at low heat.
6. Once everything is ready, cool the mass and grind it with a blender.
7. Separately drown butter.
8. Add half of its quantity to the paste and once again go through it with a blender.
9. We spread the dish in the form, fill it with the remaining butter.
10. Decorate it with green onions and put on a shelf in the refrigerator.
11. After 4 hours, the paste can be spread on bread. Bon Appetit!

With mushrooms

Mushrooms add zest to the usual liver paste. It turns out to be unusually tasty and fragrant.

The composition of the recipe:

• one onion;
• cream - 90 ml;
• clove of garlic;
• chicken liver - 0.5 kg;
• champignons - 0.2 kg;
• a slice of butter - 50 gr;
• two bay leaves;
• olive oil - 40 ml;
• five peas of pepper;
• white wine - 90 ml;
• nutmeg - 5 gr.

Cooking method:

1. In the pan, load chopped onions and garlic, pour the vegetables with olive oil and fry.
2. After three minutes, shift 100 grams of chopped mushrooms.
3. After another 3 minutes add slices of liver, nutmeg, pepper and bay leaves, pour wine. Stew for 20 minutes.
4. Remove the bay leaf with pepper from the pan.
5. Put everything else in a blender and turn it on to medium power.
6. Pour cream and soft butter.
7. Prepare the paste form and transfer a homogeneous mass into it.
8. We still have 100 grams of mushrooms left. We chop them finely, sauté them in a frying pan and spread them on a paste.
9. Once they have cooled, remove the paste in the refrigerator.

From pork liver

A very satisfying, nutritious paste is obtained with the addition of pork liver.

You will need:

• cognac - 40 ml;
• liver - 1 kg;
• one onion;
• nutmeg - 5 g;
• one carrot;
• non-aromatic oil - 30 ml;
• butter - 90 gr;
• salt;
• black pepper;
• one leaf of parsley.

How to cook pork liver paste:

1. Pork liver pour milk and leave for 3 hours. During this time, all the bitterness will leave the product.
2. Pass the finely chopped onion and carrots in a pan.
3. After 5 minutes, add the pieces of the liver.
4. The dish is stewed with a little oil for 20 minutes under the lid.
5. We pour pepper and salt to it, put a bay leaf.
6. As soon as the contents of the pan cool, twist it through a meat grinder.
7. To a homogeneous mass add cognac, liquid butter, a pinch of nutmeg.
8. Beat everything with a blender.
9. The paste is ready. It remains to shift it into the dishes and put it in the refrigerator for a couple of hours.

Cod liver paste

This paste has a completely different taste. Worth a try.

Recipe Ingredients:

• a jar of canned liver;
• two cloves of garlic;
• three chicken eggs;
• a handful of dill;
• mayonnaise - 30 gr.

Step by step cooking:

1. Cook eggs until cooked. When they have cooled, clean and grate.
2. We shift the liver into a wide bowl and mash with a fork.
3. We pass garlic cloves under the press, finely chop the dill. We pour everything to the liver.
4. Add mayonnaise and eggs. Knead well.
5. You can leave the paste in this form, or you can grind it in a blender. Bon Appetit!