Pork liver pate is so versatile that it can be served on its own with bread / toast / snack buns, and with various side dishes, and even used in as a filling for pancakes, pies, pies, etc. It is enjoyed with pleasure not only by adults, but also by children, especially they love pasta cooked with it. in a navy way. However, there are several secrets in the preparation of liver pâté at home, thanks to which it turns out incredibly delicious and appetizing, so try not to deviate from the step-by-step recipe below so that the appetizer does not work out bitter.
Ingredients:
Pork liver - 0.5 kg
Onions - 2 pcs.
Carrots - 1 pc.
Lard - 2 tablespoons with the top. (can be replaced with vegetable oil - 50 ml)
Milk - 50 ml (warm)
Sugar - 2 pinches
Salt and pepper to taste
How to cook:
1. Prepare the food you need. Be sure to smell the liver before buying and check its color - it should be pink-burgundy, and the flesh should be free of clotted blood and with an unweathered surface. Despite the seeming complexity of cooking, homemade liver pate is made very quickly, in just a couple of hours, but here it is recommended to serve it chilled, so be patient and cool it for 2-3 hours on cold. It is advisable to cook the frying on lard (pork or goose fat), but it can be easily replaced with vegetable or butter.
2. Rinse the liver in water. Cut out all the vessels, veins and films from the offal so that they do not get caught in the paste later. Cut into medium pieces and place in a saucepan or cauldron. Pour in salt to taste and a couple of pinches of sugar, pour in hot water without topping up to the edges of the container, as copious foam will form. Place on stove with maximum heat turned on.
3. Bring to a boil, remove foam with a slotted spoon, reduce heat to medium. Cook the liver for about 30 minutes, piercing each piece in several places with a knife. Then remove it from the broth and cool.
4. Peel vegetables, rinse under running water. Cut the onions into small cubes, and grate the carrots with a large mesh. Melt the lard in a frying pan or heat vegetable oil (50 ml). Spoon the vegetable slices out and saute for 4-5 minutes until they are transparent but not burnt.
5. Cut the boiled pork liver into arbitrary pieces.
6. Put both the offal cut and the vegetable frying in a deep container, pour in 50 ml of warm milk, add salt and ground black pepper. Purée with a hand blender or mix in a food processor until smooth.
7. Place the cooked pork liver pate in a bowl or bowl. If desired, you can mix in ground dried garlic, but not fresh! Chill the cooked meal.
Then serve it to the table with fresh herbs and bread.
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