Meat pate fillings. How to cook meat pate: recipes

To be honest, I'm tired of buying sausages, pates and other masses for making sandwiches in the store. I decided to start experimenting and cook homemade snacks. After all, I know exactly what they are made of. Another delicious and satisfying one was born today meat pate pork cooked at home.

It is prepared very simply according to the technology of most pâté recipes. The main thing is to cook the meat for a long time so that it becomes very soft and tender, as for feeding small children. Then the blender beats the pork well and you get the perfect meat pate home cooking.

Ingredients:

• pork (shoulder or tenderloin) - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• pepper, salt;
• vegetable oil;
• garlic - optional.

Pork meat pate at home, recipe

1. First of all, boil a piece of pork in salted water until tender. I sent it to the multicooker with a small amount water, and languished in the "extinguishing" mode for 1.5 hours. You can boil it in a saucepan until soft. Take out the pork and let it cool down a bit. We save the broth. It is useful to us to regulate the consistency of the pate.

2. Grind onions and carrots and make sautéing from these vegetables in vegetable oil. When the contents of the pan become ruddy, you can remove from heat.

3. In a bowl or container for a blender, put the meat cut into pieces. There also passerovka and a small amount of broth.

4. Add salt (we take into account that we salted the broth) and pepper. You can use a mixture of peppers or other seasonings to taste, for example, for pork.

5. Using an immersion blender or food processor, we turn the meat with vegetables and broth into the most delicate homemade pork pate. It is important here not to oversalt the mass and make the correct consistency, as in, so that it does not turn out to be too thick, but not liquid either. In general, be guided by your taste, given the fact that after cooling in the refrigerator, the meat pate will become even thicker.

Advice: if the meat is not fatty (for example, tenderloin), you can add a piece of butter to the pate to add mass creamy taste and soft texture.

Use the pâté to make sandwiches, as well as to create all sorts of snacks. You can use it as a filling for snack rolls, pancake cakes or tartlets.

Advice: store in freezer pieces of meat in separate packages weighing 300 g so that at any time you can boil the product and cook natural homemade pork meat pate from it. I usually cook in the evening to serve sandwiches for breakfast.

Here is an easy pork pie recipe for hearty snack. Choose not too fatty cuts of pork, but, in fact, any part of the carcass is suitable. To speed up the process, cut the pork into small cubes. A set of related vegetables, roots, spices is easy to change according to your taste and desire. Of the mandatory additives - fruits: apples, pears, quince. Fruit acidity "ennobles", fills with freshness, and the pulp of the fruit improves the texture of the snack itself.

Easy to make pork meat pate at home - sketch meat, vegetables, fruits, spices in regular jar like stew. But any form with a lid (or foil) is suitable for baking in the oven.

To prepare homemade pork pate, take the products from the list indicated.

Cut the clean pork into cubes of approximately the same size, sprinkle with salt. Divide pretty big sour apples, carrots, onions, celery, garlic cloves can be left whole or simply crushed.

We load it into a reliable (without cracks and chips) jar. First fruits and vegetables, then meat, throw peas hot pepper, Bay leaf.

Cover with a sheet of foil, transfer to a refractory tray and send to a preheated oven for 45-55 minutes. We extinguish at a temperature of 170-180 degrees. We monitor the formation and evaporation of liquid, check the meat for softness.

We take out the pork, apples, carrots (discard the remaining onions, spices, celery, garlic), grind in a convenient way with soft butter, additionally salt and pepper if necessary.

We tamp and fill a container with pork pate, pour about two tablespoons of melted butter on top.

For decoration, place a circle of toasted apple on top. Refrigerate and store pork pate in a refrigerator.

Many housewives do not risk preparing some new dishes on their own, fearing that such attempts will be unsuccessful. But in fact, keeping detailed instructions, you can easily cook even the most complex dishes, but there is nothing to say about simple ones at all. So great option for culinary experiments can be the most different snacks, which includes pate. Such a dish can be served both for breakfast and for an afternoon snack and simply used for a snack at any time of the day. Let's talk on www.site about how to cook meat pate, cooking at home in different variations will consider.

Meat pate recipes at home

Meat pate

To prepare such a dish, you need to prepare half a kilogram of meat (pork, chicken or beef), one hundred and twenty grams of carrots and the same amount of potatoes. Also use fifty grams onion, parsley root or a bunch of parsley. You will also need salt and black ground pepper, depending on your taste preferences.

Place the meat in hot water, bring to a boil and boil for forty minutes on a fire of minimum power. Next, add the peeled carrots, parsley root and potatoes with onions to the pan. Boil for ten minutes, then add salt, focusing on your taste preferences. Cook until the vegetables are fully cooked. Cool cooked meat with vegetables. Grind these ingredients in a blender or turn several times through a meat grinder. Add fifty grams of soft butter to the resulting mixture, if desired. Salt and pepper to taste. In order to give the pate the desired density, use the broth.

pork meat pate recipe

To prepare such a dish, you need to prepare one and a half kilograms of pork, one large carrot, six medium-sized onions and four large cloves of garlic. Also use ten chicken livers, one hundred grams of soft butter, half a cinnamon stick, some salt and pepper (depending on your taste preferences).

Pour a couple of liters of water into large saucepan, put in it a carrot and an onion cut in half, as well as a couple of crushed cloves of garlic. Bring this mixture to a boil. Then lower the meat into the water, bring to a boil again. Remove the foam from the liquid and cook on a fire of minimum power under the lid. After two hours, add cinnamon, and after another quarter of an hour, turn off the heat.

Remove the boiled meat from the broth, and strain the liquid itself. Grind the meat in a blender. The remaining onion with garlic must be carefully chopped and fried in oil over medium heat for about ten minutes (until golden). Connect bow with chicken liver by cutting it in half. Continue frying until the liver is done. Cool the resulting composition a little and chop the onion, liver and oil (in which the frying was carried out) using a blender. Add chopped meat to this mixture, add salt, pepper and combine with a small amount of broth. Mix as thoroughly as possible. Beat the pâté again, if desired, to make it as smooth as possible.

Pork and apple meat pate

To prepare such a dish, you will need two hundred grams of boiled pork, one medium apple and beets, one medium onion. In addition, prepare a couple of hard-boiled eggs, a couple of tablespoons of sour cream, a quarter of boiled beets and some salt and pepper.

Run the meat through the meat grinder several times. Grind the apple with beets on a coarse grater. Finely chop the onion with the eggs. Combine all the prepared ingredients, add sour cream to them, salt, pepper and mix well. The pate is ready.

How to cook meat pate at home from pork liver

To prepare such delicious pate you need to prepare a kilogram of two hundred grams pork liver, eight hundred grams of peritoneum (underline) and four hundred grams of onions. Also use two hundred grams of carrots, three eggs and some pepper and salt.

Undercuts (without skin) cut into large slices, clean the liver from the duct and also chop. Chop the onion into quarter rings, and grate the carrots on a rather large grater. Prepare a thick-walled pan, put a layer of undercut on its bottom, on top - a quarter of the carrot and onion. Salt and pepper. Next, place a layer of liver, then again onions and carrots. Salt and pepper. Repeat the layers, the top layer should be a mixture of carrots and onions. Don't forget to salt and pepper.

Pour one hundred and fifty milliliters of pre-boiled water into the pan, cover with a lid and send to the oven, heated to two hundred degrees. After an hour, reduce the temperature to one hundred and seventy-five degrees and continue baking for another hour. Cool the meat with the liver and pass through the meat grinder twice. Add fresh egg yolks to the mixture and mix well. Next, add well-beaten egg whites to the container and gently mix, moving from bottom to top.

Put the meat pate from the pork liver into disposable aluminum molds (you can line them with strips of bacon, you can place the bacon on top of the pate - it will be tastier). Send the dish to cook in the oven, heated to one hundred and eighty degrees. Bake for twenty minutes. Cool the cooked meat pate with liver a little directly in the forms, then turn them over onto a dish.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

Step 1: Boil meat with vegetables.

The meat must be cleaned of films and lived and rinsed thoroughly in water. Cut each piece into 4 pieces. Onions, carrots, potatoes are peeled and washed under running water. Put vegetables and meat in a large saucepan and fill with water so that all the ingredients are completely covered. We put the pan on the fire, when it boils, remove the foam and add the washed parsley, bay leaf, salt to taste and black peppercorns. Reduce the heat and simmer the contents for about an hour. After that, we take out the vegetables and add the cleaned and washed liver to the broth and cook together with the meat for about an hour.

Step 2: Make pate with a meat grinder.

After the meat is ready, we take it out of the broth and cool it. And soak the bread pulp in the broth for a few minutes. Then we pass all the vegetables, meat, liver and bread through the meat grinder several times. Finely chop the ingredients and mix them. The whole mass must be passed through a meat grinder at least 3 times so that the consistency of the pate becomes pasty and homogeneous.

Step 3: Serve the meat pate.

The resulting pate is transferred to a tightly closed container or jar and placed in the refrigerator. If necessary, we shift some of it into a bowl and spread it on bread. Also, this pate can be used as a filling for puffs, pies or pies.
In order to serve the dish on the festive table, it can be baked in the oven. To do this, take a baking dish, grease it thoroughly with butter and sprinkle with breadcrumbs. We put in it the pate mixed with chicken eggs, uniform layer. We send it to the oven, heated to a temperature of 200 degrees. Bake the dish for 20 minutes, then cut into portions like a pie, decorate with herbs and fresh vegetables and serve as a tasty appetizer. Bon appetit!

In the same way, you can cook a pate from chicken meat or fish. You can experiment and mix, for example, chicken and turkey, pork with beef, or fish with shrimp. Pates made from different types meats vary in taste and aroma.

If the meat is very dry, then in order to make the pate tasty, you can boil and grind 100-200 grams of any fresh fat. It will add fat to ready meal and make it softer.

Pate goes well with toast or fresh bread as well as fresh vegetables such as tomatoes, cucumbers, lettuce and bell pepper. Chopped assorted vegetables can be served on the same dish with pâté.

A favorite delicacy of many - liver pate - is easy to cook at home, following numerous recipes. It is important to choose the right ingredients to keep them fresh. Only in this way the finished dish will acquire a rich taste, will not be bitter and is perfect for making sandwiches or light snacks.

How to cook liver pate at home

There are a lot of secrets of how to cook liver pate, they will be useful to every housewife. The main nuance will be the selection of ingredients - beef liver for the dish can be frozen or fresh. If it was previously frozen, then it is worth choosing an organ with a thin ice crust without sagging and orange spots. When buying a fresh offal, you should pay attention to the color - a high-quality liver of bright beetroot color, and if you pierce it with a knife, scarlet blood will go.

Beef liver should be chosen without large blood vessels, clots, green spots and a sour smell. All these conditions indicate a low quality of the product, which will adversely affect the taste of the dish. Many ingredients can be added to the liver: mushrooms, herbs, paprika, nuts, pistachios, olives, spices and seasonings. You can fantasize and add unusual ingredients to get a spicy minced meat that looks great in the photo.

Some secrets on how to make liver paste especially tasty and how to cook beef liver correctly and quickly:

• before cooking, it is worth dousing the beef liver with boiling water and peeling off the film in one sharp movement, helping yourself with the tip of a knife and fingers;
• if the liver is bitter, then you can soak it in cold milk, salt or soda water;
• to add juiciness to the dish, you can add milk, cream, fat, cracklings or bacon to it;
• to make the consistency more uniform, it is worth passing the ingredients through a meat grinder or blender not 1, but 2-3 times.

beef liver pate recipe

Any hostess can invent their own own recipe making pate from beef liver, relying on traditional manufacturing technology with the addition of new ingredients. Prepare tasty dish you can use the oven, multicooker, roll up in jars or eat freshly prepared. For connoisseurs slim figure there is a cooking option diet food, and for those who cannot eat fried and baked, there is a boiled version.

Pate baked

Distinguished by special tenderness and rich taste classic pate baked in the oven. Prepared using oven the product is perfect for creating sandwiches for breakfast or lunch. Thanks to light baking, the mass softens well and looks great in the photo, giving the sandwiches a particularly appetizing look. Learn how to prepare this dish.

Ingredients:

• beef liver - half a kilo;
• onion - 1 pc.;
• carrots - 1 pc.;
• lard - 50 g;
• butter - ¼ pack;
• egg - 2 pcs.

Cooking method:

1. Rinse the liver, dry it, cut into pieces. Chop onions and carrots, boil hard-boiled eggs. Preheat oven.
2. Put all the ingredients with bacon into the form, close the lid, bake in the oven for an hour at a temperature of 185 degrees.
3. Add salt and pepper, butter, stir until smooth.
4. Spread on sandwiches, serve with herbs.

Home

It is considered especially appetizing and tasty homemade pate from beef liver, which is easy and quick to cook in half an hour, and sometimes less. The secret of fine texture is double grinding with a blender or meat grinder. This results in a particularly gentle melting texture without grains and hard areas. By adding carrots, the pate acquires a pleasant color.

Ingredients:

• liver - half a kilo;
• lard - 100 g;
• carrots - 1.5 pcs.;
• onion - 1 pc.;
• milk - 1.5 tablespoons.

Cooking method:

1. Grind the onion with carrots, fry with bacon until half cooked.
2. Add liver slices to the onion-carrot mixture, pepper, salt, fry until tender.
3. Pass the mixture twice through a meat grinder with a frequent grate, or you can grind with a blender, add milk and butter, mix again.
4. Cool, serve with bread.

In a slow cooker

An extremely juicy and tender liver pate in a slow cooker will turn out. In the closed bowl of the device, the by-product will be saturated with all the juices and aromas of spices. Cooking using a slow cooker is easier and faster than baking in the oven, which is why many housewives use the technique to create a simple snack when there is no free time. Garlic adds a special piquancy to the recipe.

Ingredients:

• beef liver- half a kilo;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• butter - ½ pack.

Cooking method:

1. Rinse the liver, clean from the film, soak for a couple of hours in milk. Cut into pieces, mix in a multicooker bowl with finely chopped onions and grated carrots. Squeeze the garlic there, salt and pepper to taste.
2. Stir, close, set the extinguishing mode for an hour.
3. Cool, beat in a blender with butter. If the pate is too thick, dilute with milk, cream or broth.
4. Pour into mold, chill.

From boiled beef liver

In addition to spreading on sandwiches, boiled beef liver pate can be used as a filling for stuffed eggs. This dish is perfect for holiday table, will look appetizing and elegant. The calorie content of the snack is low due to the preliminary boiling of the offal. By adding various spices to the pate, you can achieve an attractive taste and aroma.

Ingredients:

• liver - 0.6 kg;
• carrots - 3 pcs.;
• onion - 1 head;
• butter - a pack.

Cooking method:

1. Rinse the liver, cut into layers. Pour cold water, soak for 13 minutes, changing the water a couple of times - this will save the product from bitterness.
2. Boil the carrots, chop the onion, sauté with 50 g of butter in a frying pan until it turns golden.
3. Rinse the liver, add to the pan to the boiled carrots without salt, so as not to get hard meat. Cook for 13 minutes with the removal of foam. Readiness to determine by piercing with a knife - if it is not blood that comes out, but a transparent juice, turn off the fire.
4. Cool the liver and carrots right inside the broth, then sort out the pieces, removing the ducts and film.
5. Put all the ingredients through a meat grinder twice, salt and pepper. Instead of a meat grinder, you can use a blender or food processor.

Diet pate

Suitable for those who follow the figure diet pate made on a liver basis. Reduced calorie content is achieved through minimum quantity used butter, lack of frying and baking. You can even prepare a dish without salt, using a mixture of spices and seasonings. You can serve the delicacy on its own or on bread made from whole grain flour.

Ingredients:

• onions - 3 pcs.;
• carrots - 1 pc.;
• olive oil- 2 teaspoons;
• butter - 10 g;
• nutmeg - ½ tsp;
• bay leaf - 3 pcs.;
• dill - a bunch;
• liver - 1 kg.

Cooking method:

1. Peel the liver from the film, cut into pieces, cook until tender for 23 minutes in water with the addition of 1 onion and 1 bay leaf.
2. Chop the rest of the onion, stew with a spoonful of olive oil and some broth from the boiled offal.
3. Steam carrots, grind 2 bay leaves in a coffee grinder.
4. Blend all ingredients, except oil, in a blender until smooth. Stir in olive oil and butter as you go. If you get a thick texture, dilute with broth.

For the winter

You can indulge in an original taste dish in the cold season. The liver pate is rolled into jars for the winter, so it is convenient to store and open it. The dish turns out moderately thick, so it can be smeared on bread, toast or consumed on its own with vegetables or a side dish. Before cooking, sterilization of cans and lids will be required, only in this way the seaming will stand all winter and will not deteriorate.

Ingredients:

• liver - 1 kg;
• butter - half a pack;
• onions - 2 pcs.;
• a mixture of black, allspice and nutmeg- 0.5 g;
• ground cloves, cinnamon - on the tip of a knife.

Cooking method:

1. Cut the liver into slices, soak for 2.5 hours in cold water, drain water, dry.
2. Fry the product in margarine or lard, add chopped onion rings there.
3. After frying, scroll the composition through a meat grinder, mix with spices, scroll again, add butter, salt, turn for the third time for tenderness and complete uniformity of texture.
4. Put in jars to a height of 3 cm below the rim, cover with lids, sterilize for 2 hours in boiling water.
5. Roll up, cool, lay in storage.

With butter

A delicate texture, melting in the mouth, has a liver pate with butter. In this form, the offal can be consumed even by those who cannot stand its fried or baked appearance. By adding natural oil the consistency is moderately elastic, great for sharing with toast. A sandwich composition with green onion feathers looks good in the photo.

Ingredients:

• beef liver - 1 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• butter - ¾ packs;
• milk - ¾ cup;
• vegetable oil- 2 tablespoons;
• salt, pepper, green onions.

Cooking method:

1. Rinse the liver, remove the film, cut into cubes. Finely grate the carrots, chop the onion. Fry these 3 components in oil for 5 minutes at high heat, pour milk, season with salt and pepper, simmer for 17 minutes under the lid.
2. Cool, beat with a blender with 50 g of melted butter, beat again.
3. Put in molds, melt the rest of the butter, pour over the pate, decorate green onions.
4. After cooling in the refrigerator for 3.5 hours, serve with croutons and pomegranate sauce.

Delicate liver pate - cooking secrets

Make appetizing tender pate from beef liver it will be easy for any housewife if she applies the following tricks:

• You can get a soft, crumbly pasty consistency of the dish after pre-rinsing the liver and soaking it in milk.
• For getting refined taste the vegetables included in the composition are best sautéed in olive or butter.
• give spicy taste the addition of spices will help the dish: curry, red pepper, chili.
• Enhance the unusual taste can add quail eggs, pumpkin gruel, garlic, parsley root, parsnips, cheese, herbs, mushrooms.
• Cooking a dish is allowed in a frying pan, slow cooker, you can bake in the oven or make it on a brazier.

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