Homemade pate is an excellent replacement for store-bought factory counterparts. Self-prepared will be much more useful, because you select the composition of the ingredients yourself, and you clearly control all the processes.
Today we are preparing beef liver pate. In addition to offal, browned vegetables are used, they make the appetizer juicy and soft. Butter is also necessarily added, for a more uniform and smooth consistency.
Such a pate can be prepared with a margin, and then stored in the refrigerator. After all, every morning it will be pleasant to supplement them with a slice of fresh bread toast for tea.
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Ingredients:
Beef liver - 500 gr.
Carrots - 200 gr.
Bulb onions - 1 pc.
Butter - 100 gr.
Vegetable oil - 2 tbsp.
Salt, pepper - to taste
Greens - for serving
How to cook:
Prepare food.
Boil water in a large container. Dip the liver into boiling water. Before putting the offal in water, be sure to wash it well, remove the top film, remove possible veins and blood clots, and also cut into medium pieces. If the film is difficult to remove from the raw product, then this can be done after cooking. It is removed very easily from the finished liver.
After boiling, a large amount of foam and clots will appear on the surface, which must be removed with a slotted spoon.
Reduce the fire so that the water does not boil too much. Cook the liver for the next 15 minutes, but no more, so that it does not become tough. You do not need to salt the liquid, since the salt will draw out all the juices from the offal and make it dry.
Drain the water after cooking, and cover the container with a lid so that the liver does not cool completely. It should be warm before mixing with vegetables. It will be difficult to kill a cold liver with a blender.
Peel and wash onions and carrots. Cut the first into squares, chop the second into strips using a grater.
Preheat a skillet on the stove, add oil, then lower the sliced vegetables. Saute the carrot-onion mixture until soft for about 7 minutes. To keep the vegetables from burning, keep the heat slightly below average. After sautéing, cool them until warm.
Combine the liver and vegetables in a blender bowl. You can also use a meat grinder for grinding. Pour the oil that remains in the pan into the bowl as well.
Kill the contents of the container, including the blender in 2-3 approaches. To make the mass come out more homogeneous and not contain lumps, lay the components in small portions.
Next, add soft butter to the liver composition. Toss in salt and pepper to taste. Turn on the kitchen machine again to combine the liver mass with the oil.
Beef liver pate ready to eat, garnish before serving with herbs.
Bon Appetit!
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