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I kept seeing the girls and I said to try too.
- chicken liver 500 gr
- 2 small red onions
- butter 100 gr
- a bay leaf
- 3-4 peppercorns
- green dill
- ground pepper
- soy sauce
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken liver pate (homemade):
Wash the livers and boil them in water in which I added a bay leaf and peppercorns. After they have boiled, drain. In a saucepan put oil and put finely chopped onion to harden, then add the liver, let it cook together and add the soy sauce and ground pepper to taste. Stir until subtracted from the sauce formed, then take it off the heat and let it cool. After it has cooled, put it through a meat grinder or put it in a blender, I passed it with a fork because I don't have one, add the butter and mix until it get a pasta. Add basil, thyme to taste and chopped green dill. Serve on slices of toast with pickles and ketchup.
Turn the oven to 180 degrees without a fan.
Wash the liver and strain the water well from it.
Peel a squash, grate it and chop finely.
In a heat-resistant bowl, put the liver, onion, garlic, pepper, thyme powder, ¼ of the amount of butter and mix well.
Bake everything in the preheated oven for 15 minutes, then remove the dish from the oven and mix the whole composition.
Put the preparation back in the oven and leave it for another 15 minutes or until the juice left by the ingredients decreases.
When ready, remove the bowl and wait a few minutes for the contents to cool and transfer it to a tall container.
Crush the composition with a vertical blender, gradually adding a cube of the remaining butter, until it acquires a fine and creamy consistency.
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Homemade chicken liver pate
Homemade pate is a very good alternative to commercial products, full of E's. In general, the organs have a high amount of cholesterol and are not indicated for people who have high cholesterol. However, in the case of healthy people, this is not a problem if consumed in moderation.
I recommend you try this recipe because the pate came out very tasty, and the texture is similar to that of commercial products.
Ingredients for 8 servings of homemade pate
& # 8211 250 grams fresh chicken liver
& # 8211 150 ml whole sweet milk (3.5 & # 8211 3.8%)
& # 8211 two eggs
& # 8211 a medium onion
& # 8211 two tablespoons cream cheese (about 65-75 grams)
& # 8211 30 grams boiled and smoked ham (without rinds)
& # 8211 30 grams butter (65% fat)
& # 8211 50 ml semi-dry red wine
& # 8211 a tablespoon of olive oil
& # 8211 two garlic cloves
& # 8211 a bay leaf
& # 8211 salt and pepper.
How to prepare homemade chicken liver pate
Wash the livers, drain, clean the veins and skin and cut into pieces of about 2 centimeters.
Put them in a bowl, add the milk over them and leave in the fridge for about an hour. It is preferable for the bowl to be deep so that the milk completely covers the liver (I used an 800 ml jar).
Boil two chicken eggs.
Drain the livers (do not throw away the milk).
Chop the onion and garlic and fry in a tablespoon of olive oil.
Add the chicken liver and ham (finely chopped) and leave for a few minutes, then add the milk, a little pepper and a bay leaf.
Leave on low-medium heat (without lid) for about 10-15 minutes until the liquid drops more than half, then add the red wine and leave until it drops almost completely - 5-10 minutes (there should be some liquid left among the pieces of chicken liver).
Turn off the heat and add the butter. Stir until it melts.
Put the mixture in the blender.
Peel the eggs, remove the yolks and put in a blender. You can then eat the egg white with chicken pate.
Add the two tablespoons of cream cheese (Almette type) and salt.
Homogenize the mixture until you get a fine and creamy paste.
Put in containers and leave to cool to harden a little.
The costs for 8 servings of homemade chicken liver pate are about 10-12 RON (2016 prices).
How to prepare chicken, veal or pork liver pate
Cut onion scales. It doesn't matter the shape because it will be ground anyway. Choose a pan with thicker and taller walls and melt 100g of butter in it, over medium to low heat. Don't let it burn! Immediately add the onion and cover with a lid. Stir occasionally and cook until glassy (about 5 minutes).
The liver is washed, wiped well (if it is wet it will sprinkle terribly when fried) and cut into equal strips (about 1cm wide). Place the liver strips over the glassy onion and mix gently. Cover the pan again and cook for 10 minutes. Stir occasionally so as not to burn anything. After these 10 minutes, uncover the pan and let the liquid drop in it a little, over high heat. Here you have to be careful & # 8230 the liver is tastier if it catches a bit of copper-red color. Fine tuning. The flame is reduced if it shows signs of excessive browning. It should sizzle everything in the pan but not burn.
When it is ready, turn off the heat and season with salt and pepper and possibly a little thyme. I did not put. Leave the pan to cool until it reaches room temperature.
If the liver has cooled, it can be ground. Go once or twice through the meat grinder, taking care to get every drop of sauce from the pan into it! Gently mix the ground liver and taste. I add salt and pepper. Now add the 50ml of alcohol. Let it cool for 1-2 hours (in the fridge).
Foaming Chicken, veal or pork liver pate
Beat the remaining 150g of soft butter until it becomes frothy. Gradually add a tablespoon of ground liver to it and mix well. Continue until all the liver is incorporated into the butter cream. How creamy is this liver pate!
Last seasoning. Due to the butter, the mass of the paste has increased and maybe it needs extra salt and pepper. Use freshly ground pepper.
Also now put the grated nutmeg. I used nutmeg. It is the capsule that surrounds the nutmeg and has a much more subtle and finer aroma than it. I haven't seen it in stores but it's probably online. The nutmeg flower is brittle and can be crushed in a pestle mortar. Greatly enhances the taste of the pasta! Nutmeg goes great in this liver pate.
We wash and clean the chicken livers very well, then we put them in a bowl together with the milk. We leave them for about an hour, then we drain them well and discard the milk.
Put the liver, eggs, sour cream, onion, oil, salt (about a tablespoon) and pepper to taste in the blender jar.
Mix very well until you get a fine composition and then pour it into clean and sterilized jars.
We screw the lids well and place the jars in a tall pot on the bottom of which we put a kitchen towel and fill the pot with water.
Boil over medium heat for about 50-60 minutes. Remove the jars only after cooling and only then can we open them. Enjoy!
The high recipe of homemade chicken liver pate find here.
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Ingredients liver pate
500 gr of fresh chicken liver, 6 medium onions, half a packet of butter, two tablespoons of olive oil, salt, a teaspoon of freshly chopped or dried parsley and - optionally - half a glass of red wine, type "Tear to Ovid ”. Do not be afraid, you can add a little red wine even when preparing pâté for children, as the alcohol evaporates immediately, and only the flavor we need for a perfect recipe remains in the preparation. If you do not want, however, you can skip the stage in which the wine is added.
Homemade liver pate for children
We already know how important chicken liver (superior to beef in terms of nutrition) in the diet of children, it is the first recommendation of doctors and nutritionists in the prevention of iron deficiency anemia - 100 g of chicken liver contain between 7 and 12 mg iron.
But what do we do with our capricious little ones, who don't even want to see it, let alone taste it? We prepare a homemade liver pate, tasty and healthy.
- 1-2 chicken livers (necessarily poultry, grown naturally)
- an egg
- an onion
- butter at room temperature
- thyme, according to preference
Method of preparation:
Wash the liver well in some water, then boil it (the water should protrude 2-3 times over the liver). Peel an onion, cut it into quarters or slices (it just has to give a little taste to the pate) and add it over the liver. Let everything boil for about 20 minutes, until the fork enters the liver lightly. Using a spoon, take the foam formed on the surface of the water. After boiling, pass the livers through a stream of cold water and allow them to cool.
Separately, boil a hard-boiled egg, clean it and keep the yolk.
With a fork or robot, pass the livers, along with the egg yolk, butter (about a third of the amount of liver) and a little thyme (depending on preference). If the little one is an onion fan, you can also pass a little boiled onion or you can add a little raw onion.
In our case, this homemade liver pate recipe is always successful. And that's the only way we can eat chicken liver.
Chicken liver pate
Method of preparation:
Peel a squash, grate it and squeeze the juice. If you do not remove them, the liver / pate will be bitter. Wash it well and boil it in water with a little salt. When it starts to froth, leave it on the fire for another 2 minutes and then drain the water, wash the liver and the saucepan and put it back to the boil. While the liver is boiling, fry the onion in oil until it becomes translucent, then put 1 glass of water and let it boil for about 15 minutes. There will be some water left in the pan. When the liver is boiled, pass it with the onion and water from the pan, adding salt, spices and half the amount of butter. Melt the rest of the butter and put it over the pate in the bowl to prevent oxidation. A small amount of pate comes out, but I do it because I only give it 2 days for breakfast. Great appetite!
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Homemade chicken liver pate in Thermomix
You have it in your hands a snack for the kids or a dinner with friends for this weekend? In this type of meeting it is best to serve an assortment of snacks with substance, which are easier to eat and allow us to be in a more relaxed environment. Quickly prepare a rich liver pate? If you have time, make one of our special breads to accompany it.
- Put the butter and oil in the glass for 2 minutes at 90 degrees and speed 1.
- Next add the leeks, onions and chopped garlic cloves. Mix for 4 seconds on speed 5. Then cook everything for 4 minutes at room temperature and speed 1.
- Add the liver, bay leaf and nutmeg and cook for about 5 minutes, also at varom temperature and spoon speed.
- Then add the brandy, add salt and pepper and set for another 5 minutes at the same speed and temperature as before.
- We take out the laurel and beat at a progressive speed up to 10 for 45 seconds.
- Transfer the pate to a mold and let it cool before refrigerating.
- Cover the surface of the pate with lard or liquid gelatin, adding a few peppercorns and bay leaves, to avoid blackening the tip of the pate and make it more attractive. We can also add an envelope of neutral gelatin when we beat the pate (step 6). This way it will be more oily.
You can replace the butter with liquid cream. In this case, it is added exactly when we beat.
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Homemade pate with chicken or turkey liver
In the end, I found some dishes to my liking as well: pea liver (I wrote the recipe here), the liver put in soup and crushed so that it wouldn't feel like another recipe that she also liked very much, but also homemade pate.
When I have the opportunity, I make pâté with turkey liver, it has more iron, a higher amount of B vitamins and more vitamin A. This, among many others, that I have not remembered. It is certain that reading about the liver, I decided that I must somehow make my capricious eat it too.
I don't know exactly where, but I was convinced that the liver was full of toxins. While looking for information, I came to the conclusion that this is more of a myth, because toxins seem to be deposited in adipose tissue. It is true that the liver in the trade is not the best. So I personally made a rule (which I deviate from, but very rarely): if I have chicken or country chicken, I make chicken liver pate, if I don't buy turkey liver.
I know that there are recipes made of liver pate, with wine or brandy and many others, I do not dispute their taste, but I needed a good recipe for diversification. I gave the pate made this way to Mogâldea from the age of 9 months.
- 2-3 chicken livers or 1 turkey
- 1 egg yolk or 3 quail eggs
- 2 small green onions or a medium-sized onion (depending on how it is prepared)
- 1/2 clove garlic (optional)
- a few sprigs of parsley
- 1 tablespoon butter
- salt to taste (after one year of age)
The well-washed liver is boiled with an onion cut in four. Boil for about 20 minutes or until the fork enters the liver slightly. Boil the chicken egg or the quail eggs separately (they must be cooked well). Only the yolk from them is preserved.
When the livers are ready, pass them through a stream of water, then put them in the blender together with the yolk, butter, 2-3 rounds of boiled onions (to taste. Or not at all if the child does not like onions) and a little parsley. fresh.
Another option, which was very successful, but which I gave after 10 months, was with green onions and garlic dipped in butter. In this case, I boiled the livers without onions, and finely chopped green onions and a small clove of crushed garlic I drew them in a pan with a tablespoon of butter and 1 tablespoon of water. Then, in the same way, I put the livers, onions and garlic soaked in butter, the yolk and the parsley in the blender.