Cooking paste from the liver will not take much time and will saturate the body with a large amount of nutrients. The most interesting thing is that it is suitable not only for everyday use. The consistency of the dish allows you to serve it in an original way, making all kinds of figures or folding rolls from it.

Classic chicken liver pate

This recipe is used by most housewives. Its advantages: availability of products, quick preparation and preparation.

We will need:

  • 400 g chicken liver;
  • bulb;
  • salt;
  • Bay leaf;
  • carrot;
  • sunflower oil;
  • ½ tsp ground black pepper.

Follow these guidelines when choosing any liver:

  • always use only fresh product;
  • buy only chilled, as the color and smell make it easier to recognize the damaged part;
  • there is less dirt in the liver of a young animal (this organ is a filter to cleanse the body);
  • Do not overlook the expiration date.

Each piece of the liver must be freed from the ducts and film to get rid of the remaining bile, which can add bitterness to the finished dish.

  1. We rinse the offal under running water and give time so that the excess water is gone. Cut into large pieces and spread in a pan with heated oil and bay leaf. So that the liver paste is not bitter, it is important that nothing burns. Therefore, the bottom of the dishes should be thick and the fire small. Cover the pan with a lid.
  2. At this time, we clean and wash the vegetables. Cut into arbitrary shape in large pieces, spread to the liver and simmer with the addition of salt until soft.Cool, remove the lavrushka.
  3. Now, using a manual or electric meat grinder (a blender is also suitable), grind everything. To get a more delicate and uniform paste, scroll again. Pour pepper and mix thoroughly.

Everything is ready. You can simply spread on a sandwich or make small figures for the original presentation. If you want to serve the paste more elegantly, use the following recipe.

Liver roll with butter

As a basis, we now take chicken pate, but it is permissible to try various options. To the components of the previous recipe, add 100 grams of fatty butter, which must be removed from the refrigerator in advance to make it soft. For convenience, also prepare a cling film.

  1. On the film, evenly distribute the paste in the shape of a rectangle.
  2. Top with butter and just roll up the roll. Be sure to remove cellophane.
  3. Put in a bag and send in the refrigerator. When the mass hardens, you can cut the roll into plastics and lay it beautifully on a saucer.

For a change, butter can be mixed with fresh herbs.

Cooking from Pork Liver

Instead of vegetable oil, we will use fresh lard, which perfectly binds all components. Even his relish will soften the taste of fried pork liver, which often turns out to be bitter.

For a mild flavor, you can also soak a piece of offal in milk for 1.5 hours.

Take 0.5 kg of pork liver:

  • 100 g of fat;
  • large carrot;
  • 2 onions;
  • ground pepper;
  • nutmeg to taste;
  • salt.

We begin to prepare the liver paste from pork liver from lard. It is better if it is a fresh piece, since it is difficult to melt the fat that we need from salt.

  1. Remove the skin, cut into small cubes, which we throw off into a dry frying pan. Please note that it can not be overheated - the fire should be weak.
  2. As soon as enough fat is melted, we shift the cracklings to the side and pour the chopped onion. Without adding flame or browning a vegetable, add carrots, chopped with straws. While everything is stewing, prepare the liver and add to the pan.
  3. We increase the heat so that the pieces are slightly fried, close the lid and again on low heat we hold for another 15 minutes, adding salt and spices.
  4. Further, as in the first case, we twist 2 times the mass of pork liver.

The dish will be completely ready after a couple of hours after being in the refrigerator.

From beef liver

In this recipe we will use mushrooms to saturate and change the taste a little.

We will need:

  • beef liver - a pound;
  • black pepper;
  • 250 g of champignons;
  • a pair of large onions;
  • 2 carrots;
  • salt;
  • 70 g of oil;
  • for frying sunflower oil.

Liver chunks are cut large so that they do not dry out during processing. Thus, more juice will remain inside, which will give softness to the beef liver paste. If you feel that you can’t keep the product juicy, pour a couple of spoons of fat cream during the stew.

  1. We start with mushrooms, from which it is necessary to cut off all damaged places, rinse, cut into small cubes and send them to a hot pan with sunflower oil. Stir constantly, fry until all the liquid has evaporated.
  2. At this time, we wash, peel and cut the vegetables, choosing a shape as desired. When the mushrooms are ready, carefully leaving the butter, remove them from the pan and put the onions and carrots. Stew until half cooked.
  3. In the meantime, let's take care of the liver, which we grind coarsely, having previously removed the film. Add it to the roast. After holding for a couple of minutes over high heat, turn it down and simmer the dish for about 20 minutes.
  4. At the very end, pour pepper, add salt. Next, we pass the fried ingredients through a meat grinder, put the butter and sunflower oil remaining in the pan.
  5. It remains only to mix everything with a blender and put in a bowl with a lid.

Serve to the table when everything is infused and cooled.

Rabbit liver diet recipe

A paste prepared according to this recipe for both cheeks will be eaten even by children.

Prepare the following set of products:

  • 450 g rabbit liver;
  • bulb;
  • 2 medium carrots;
  • 6 inflorescences of cauliflower;
  • 2 tbsp. l olive oil;
  • salt.

Let's get started!

  1. We wash and clean the liver from the entire film, cut into fairly large pieces.
  2. We remove the peel from the carrots and, together with the by-product, put the steamers on the grate. It will take about 40 minutes to prepare.
  3. While we pass the onion in olive oil. Make sure that it does not fry, for this immediately leave the medium heat and constantly stir, and at the end immediately drain all the fat.
  4. When everything is ready, we pass the whole mass through a meat grinder with a fine grill.

The juice of vegetables should be enough so that the dietary paste from the rabbit liver does not turn out to be dry. Otherwise, you can add a little cream.

Turkey offal liver pate

Prepare:

  • turkey heart, stomach and liver - 600 g;
  • turkey fat - 2 tablespoons;
  • olive oil - 2 tablespoons;
  • carrots, onions - 300 g each;
  • a pinch of nutmeg;
  • mix of peppers and salt.

According to the recipe, we cook the dish from turkey liver (it also contains vitamin K, unlike chicken), but we will also use other poultry by-products.

  1. We heat the oil in a pan and send the shredded onion there, and after 2 minutes the carrots cut into cubes.
  2. Then we shift the vegetables and in an empty place we begin to melt the turkey fat, into which we lower the slices of the washed stomach and heart. Fry them for 15 minutes under a closed lid. Last add the liver, which was previously soaked in milk.
  3. Together, everything should be given heat treatment over medium heat for 7 minutes. At the end, salt and add nutmeg and pepper. Cool without removing the lid, and then grind in a meat grinder. Pour fat from the pan and use a blender.

Put in a beautiful dish and give the desired shape. If you are going to the festive table, you should decorate the paste with boiled eggs and herbs.

From duck liver

If you decide to diversify the preparation of this magnificent dish, then cook the duck liver paste according to this recipe.

Products for the dish:

  • onions - 1 pc.;
  • duck liver - 500 g;
  • semisweet wine - 100 g;
  • clove of garlic;
  • cream - 100 ml;
  • olive oil - 2 tbsp. l .;
  • butter - 120 g;
  • nutmeg and ground coriander;
  • spices and salt.

Do not be alarmed by the presence of alcohol, since all alcohol elements evaporate during heat treatment. Children are allowed to eat the finished dish.

  1. Remove excess internal fat and film from the liver, rinse offal in water, dry with paper towels and set aside.
  2. We pass the onions in a pan, where they immediately warmed olive and butter. Once it has become transparent, add slices of the liver. We let it literally a minute on each side and pour the wine.
  3. We are waiting for the liquid to boil a little and only then add all the seasonings and salt. Pour in the cream. As soon as they boil, turn off the heat and leave for 10 minutes to cool right in the pan.

Put everything together with the juice in a blender bowl, close and grind to a homogeneous consistency.

To store the paste in the refrigerator for a longer time, put it on the bowls and pour a thin layer of melted butter on top, forming a film.

How to make cod from the liver?

This option is very often used for serving at receptions and parties as a snack. You do not need to cook the liver yourself, add the ingredients to the canned liver, which can be bought at any store.

Prepare:

  • half a red onion;
  • a tablespoon with a slide of Hohland cream cheese ”;
  • jar of cod liver (120 g);
  • 3 teaspoons of lemon juice;
  • fresh dill.

More often, cod canned food is mixed with boiled eggs or laid in “boats” of them.

  1. Grind very finely half the onion and pour with lemon juice. So that he could marinate, leave for a while.
  2. In the meantime, we dump the cod liver paste into the plate, add a spoonful of oil from the jar and cottage cheese. We take a fork and knead everything thoroughly, mixing at the same time. Pour the finished onion without juice and finely chopped greens here.

The mass can be used in different ways. For example, fill it with profiteroles or tartlets. You can just chop thinly black bread, spread it with paste and decorate.

Goose liver

Prepare the following set of products:

  • medium onion;
  • 100 g of red lentils;
  • ½ tsp Paprika
  • a piece of goose fat (can be replaced with oil);
  • 50 g butter;
  • 150 g goose liver;
  • salt.

Try the goose liver recipe, although you can use any, but we will take the offal from this poultry.

  1. Rinse lentils thoroughly with running water and cook. The packaging should contain instructions on how to do this.
  2. Melt a piece of fat over low heat and fry on it first finely chopped onions, and then goose liver cut without film and fat.
  3. Sprinkle with paprika and bring to readiness.
  4. Then you should drain the water from the lentils and cool it along with the liver. Grind everything using a meat grinder or blender, with the addition of butter, salt.

Let the snack brew in cups in the refrigerator overnight. The paste is ready.

Baked liver pate

An original way of cooking with minimal preparation time. Any liver that was bought or found in the refrigerator will do.

It is necessary:

  • 30 ml of milk;
  • 1 egg
  • 250 g of the liver;
  • 70 g of butter;
  • allspice and thyme;
  • salt.

There are fewer calories in such a liver paste, and the appetizer itself turns out to be of a beautiful pink hue.

  1. Any liver should first be soaked in water for about an hour. Then we drain the liquid, cut off everything unnecessary and divide it into pieces. We drop them into a blender cup, add milk there, break the egg, spices and begin to grind with melted butter.
  2. When the consistency of the paste becomes homogeneous, put it through a strainer in 100 ml molds. Sent to the oven at a temperature of 170 degrees for 25 minutes. Serve snack on the table after it has cooled completely.

Delicious pate in a slow cooker

Here we will use the tips of French cuisine. As a result, the dish should look like a souffle.

Ingredients:

  • liver - 700 g;
  • large onion head;
  • 4 chicken eggs;
  • garlic - 5 cloves;
  • cream - 300 ml;
  • ground pepper;
  • salt;
  • butter - 120 g;
  • favorite spices.

Let's get started!

  1. We start by preparing the liver mincemeat, for which we wash the liver, clear the film and pass through the meat grinder, adding melted butter, pepper, seasonings and salt. Here we break the eggs and mix the mass well. It should turn out pretty fluid.
  2. Lubricate the multicooker bowl with oil and pour minced meat here, level it. Close the lid and set the “Baking” mode for 1 hour. After the signal, do not rush to pull out the souffle, so as not to break and spoil its shape. Wait about 20 minutes, then drop it onto a plate.

When serving, the liver souffle can be cut into plastics or simply put in a whole layer, so that everyone can cut a slice for themselves and spread on bread. Use fresh herbs for decoration.

Cooking Italian with pork liver

In Italy, such a paste is prepared for breakfast, but it can’t be spread on bread, but only cut like a sausage to make a sandwich.

Prepare:

  • pork liver - 500 g;
  • undercuts (peritoneum) - 300 g;
  • strips of bacon - 250 g;
  • pig meat - 150 g;
  • bulb;
  • canned sardine - 50 g;
  • egg;
  • milk - 50 ml;
  • 0.5 tsp black pepper;
  • flour - 2 tsp;
  • salt.

Let's get started!

  1. We will prepare the first liver, which we rinse and cut off the unnecessary. Cut into large pieces and blanch in boiling water for about 5 minutes. Then you should drain the water and cool.
  2. Install a meat grinder. We begin to twist the liver, chopped meat and undercuts first.We also add canned food, chopped onions, spices, flour, milk and salt. We bring everything to homogeneity with a blender.
  3. We take a low bread form or just rectangular. We lay the walls and bottom in strips of bacon and fill with the resulting meat. Top also covered with the remains of the hanging strips.
  4. Preheat the oven to 200 degrees and put the form there. After 1 hour and 10 minutes, we take out, cool and pull out the finished dish from the mold. Turn over and put the weight on top so that the excess juice escapes. In addition, we cool in the refrigerator for 4-5 hours.

Chicken offal with eggplant

If your children do not like to eat the liver, then you can fool them a little by adding vegetables to the dish that knock down its taste.

For such a paste it is necessary:

  • 300 g chicken hearts;
  • 300 g of stomachs;
  • 300 g of the liver;
  • large eggplant;
  • large bell pepper;
  • onion;
  • ground black pepper;
  • 5 cloves of garlic;
  • 60 g butter;
  • a couple of large spoons of vegetable oil;
  • salt;
  • greenery.

To preserve vitamins, we will bake everything in the oven.

  1. The first in a deep pan, along with sunflower oil, lay out the cut stomachs and hearts. We put in the oven and cook at a temperature of 200 degrees.
  2. After 15 minutes, stir and add the unpeeled, but cut into cubes, eggplant, chopped onion and bell pepper. From above, cover everything with chicken liver slices and leave it in the oven again for 15 minutes. Open it, but not often, to check the readiness of the products.
  3. We take out a baking sheet, put butter and wait for it to melt. Let it cool slightly, send all the components to the blender bowl and bring the mass to homogeneity. The finished paste turns out to have a very nice color.

We shift it into molds and leave it for a short time in a cold place. At the end, decorate with fresh herbs.

Rabbit meat pate

When the hunter brings his prey to the family, the hostess begins cooking a delicious dinner. What to do with offal from a hare? Of course, pate!

It is necessary:

  • liver, lungs, heart, kidneys, peritoneum from 1 hare;
  • pork undercuts - 100 g;
  • 1 pc. carrots and bulbs;
  • a mixture of peppers;
  • 4 leaf parsley;
  • thyme, ginger, marjoram to the taste of the cook;
  • 3 eggs;
  • salt;
  • 1 tbsp. l butter.

Since the insides are from a wild animal, the processing will be different.

  1. To start offal, soak in water with acetic acid for at least 3 hours. Then rinse them and set to cook. Before the boiling process, the resulting foam should be removed and left on fire for 4-5 minutes. Drain and fold back under running water.
  2. At the bottom of a thick-walled baking sheet or pan, first put all the spices, bay leaves and ½ part of the chopped lard, onion and carrot. Next comes the meat and offal, which is covered with the remains of vegetables and lard.
  3. We heat the oven to 150 degrees, put the prepared foods and wait about 3 hours. If you notice that there is no liquid, then add water to the bottom of the pan so that the mixture does not burn.
  4. We get it, twist through a meat grinder, add butter with eggs and salt, mix with a blender. If the mixture is needed as a filling, then it is ready. For a delicious paste of rabbit liver, arrange it in small tins and bake again for 20-30 minutes.

We get out, cool and decorate.

Pate is a great appetizer. Delicate, juicy, aromatic. Do not deny yourself the pleasure of delighting loved ones with such a simple, but refined dish!

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