Liver pate-recipe depends on your taste

There are people who do not like the liver in any way. It is for them to advise you to prepare a home-made liver pate, which will not only be able to reconcile them with the liver, but it will be extremely useful.

The fact is that our body simply needs dishes from this product, because so we can get the necessary vitamins, amino acids and trace elements. It is especially useful to eat the liver in different types of children, pregnant women and people with weak immunity.

There are dishes that do not need advertising, even in small quantities. An example is a liver pate, the recipe of which should be for every mistress.

You will never get the same pate, even if you do it with the same recipe. Even a small change in the proportions leads to a change in taste, but not only. The French believe that even the mood of the chef can influence the taste of this delicate delicacy. There is a legend according to which the royal cook salted with his tears a pate for the king because of unhappy love. It was in the XVII century and then everything ended safely. But you do not need to cry over the ingredients of the dish - spoil the taste.

There are different pates. Most often it is made from meat, liver or mushrooms. Less known are fish and vegetable. The essence of cooking is that the main ingredient is ground, then wiped and added with various spices, oil and flavoring substances. In the liver pate you can add a drop of cream, it will become tender.

If you do not like spicy seasonings, but want to make pate piquant - add vegetable juice. For some recipes, you can add cognac or sweet wine.

You can prepare pate of different consistency. Soft are very good for making sandwiches with bread or crackers. Harder - rolls perfectly decorate the festive table, they must be cut into pieces. There are chopped pastes that can be spread on a sandwich, but it consists of small pieces. In whatever form pate was - it is always very tasty.

So, how to make a liver pate?

Liver pate-recipe for beginners:

Liver kilogram, which liver to choose, do it yourself. You can even take a different - pork, beef and chicken. It should be washed and cut into medium pieces, which fry in oil (vegetable), season with salt during roasting.

Carrots five pieces of chop, cut and fry in oil, where the liver was cooked.

Onions are a couple of pieces. Clean, cut and fry along with carrots.

Pass through the meat grinder liver and onion-carrots, butter 50gr. As a result, you will have a mass that can be spread. Salt and add the pepper.

Put on a plate slide, decorate with greens and carrots. Before serving, you can cool it.

Chicken liver pate recipe:

It will take: a chicken liver about a kilogram, a large onion head, a large carrot, vegetable and cream butter, salt, black pepper.

Liver fry in vegetable oil. Add the carrots cut into the liver directly, put out. Then the onion and a little more stew until ready. Salt and add pepper, chill. Pass through the meat grinder. Butter butter grate and add to the pate, lightly whisking with a fork. We put it in the right capacity and put it in the refrigerator.

Liver pate recipe You can choose any and improve it according to your taste. Sometimes pates are added with eggs, some advise rubbing butter with lemon juice and add to the dish. Who likes it - add nutmeg.

You can give the pate any shape at will or wrap it in a roll. To do this, put a paste on the foil with a thickness of about a centimeter. In the center, place pieces of butter, sprinkle with greens and wrap. Tear off the ends and send to the freezer for a couple of hours.

Here are some simple recipes!