The liver, as a product, in itself is enriched with a huge amount of vitamins and minerals, and iron and copper, microelements that take part in the synthesis of hemoglobin, also occupy a significant place in it. This product is recommended for pregnant women and children for better absorption of the necessary substances.
World cuisine knows many recipes that end up in the cuisines of other countries, and then it is difficult to determine who became his ancestor. Goose liver pate - recipe of this dish came from France. This is a nutritious and, moreover, tasty snack, which hostesses are happy to cook today.
Unfortunately, the liver is not particularly favored by any of these categories. This is primarily due to the presence of a special smell and unpleasant bitterness in this product. Therefore, in this article we will offer you to cook goose liver pate, the recipes of which are very simple and tasty. Unlike the liver as such, dishes from it have a more delicate taste and are not bitter at all, so everyone will like it.
http://vkusnosti.org/uploads/taginator/Jan-2012/gusinaya-pechen-recept.jpg
http://upload.wikimedia.org/wikipedia/commons/0/0d/Foie_gras_IMGP2349.jpg
To begin, we will share a few tips regarding the preparation of liver pate from different types of meat and poultry. These recommendations will be of interest to novice housewives, and we hope they will help to introduce a variety of dishes from such a wonderful and healthy product as the liver into your family's diet.
In stores, you can most often encounter frozen cookies, so, unfortunately, you cannot evaluate the quality of the product before buying. But even knowing this, you should not rely on chance. Be sure to check the shelf life and production.
2) Appearance
If you still managed to get a fresh liver in a butcher shop, pay attention to the color of the product. The liver should not be too dark: the lighter the liver, the healthier the animal was.
3) Treatment
Before preparing any liver dish, experienced chefs advise soaking the product in milk. At the same time, if you know that this liver belonged to an adult animal, do not be too lazy to leave it to soak for 2-3 hours, this will make your dish more tender and get rid of the unpleasant smell and bitterness.
To be completely confident in the taste of your dish - get rid of the bile contained in the ducts, veins and film.
Easy pâté recipe
Many have heard of such a dish as "foie gras", but few know that this is goose liver pate, considered a real delicacy in many countries of the world.
We offer you to cook a masterpiece of chefs of famous restaurants with your own hands.
We will need:
- goose fat - 1 tbsp;
- shallots - 3 pcs;
- goose liver - 200 g;
- cognac - 1 tbsp;
- a mixture of provencal herbs;
- garlic - to taste;
- pepper - to taste;
- salt - to taste;
To begin with, we need to heat goose fat, it is best to do this in a small saucepan. As soon as the fat becomes liquid, add chopped shallots to it and fry it all for about half a minute.
After that, we remove the saucepan from the stove and let the resulting product cool. Now the chilled mixture must be whipped in a blender. If you like mushrooms and herbs, then you can add them at this stage of cooking. The only advice is not to get carried away with vegetables as ingredients for pate, because they interrupt the exquisite taste of foie gras.
Pate recipe with mushrooms
- It is necessary to take dried mushrooms, soak them and boil them, while leaving the resulting broth after boiling.
- Onions must be cut into thin half rings, fried in vegetable oil, then add goose liver cut into small pieces and simmer for 15-20 minutes.
- After that, the resulting mixture must be scrolled in a meat grinder several times, add seasoning (salt, pepper, ginger), mushrooms and butter.
- The resulting mass is spread on a dish, left for storage in the cold.
Spicy pâté recipe
This recipe is somewhat more expensive, but the result will cover these costs.
First you need to take the shallot and chop it finely and fry in butter and lard until transparent, then add finely chopped liver. Since the liver is cooked quickly, it takes 5-6 minutes for it to be ready.
The fried mixture, green pepper, 40 ml are placed in a blender. brandy or whiskey, crushed until smooth, then spread on a dish and sprinkled with a pinch of cayenne pepper. Leave in the cold to form a pate.
Goose liver pate and alcohol
It is necessary to take onion and garlic, fry them, then fry the goose liver in this oil. Place the onion, garlic, liver, seasoning (salt, nutmeg), cream and cognac or brandy into the chopping container. On a dish, you need to give the pate a shape. For decoration, you can dilute the gelatin with the addition of herbs to it and pour the paste over the mixture, leaving it to harden.
A feature of the preparation of goose liver pate is that the bird's liver itself is sweetish in taste, so adding carrots, as is the case with beef or pork pate, is not required. It is also not recommended to use a lot of vegetables, as they can drown out the taste of the liver, which in itself is a valuable and tasty food product. Of the spices, nutmeg and ginger best emphasize the taste of the dish.
Serve pate as a snack, spread on a loaf, and you can also serve inside tomatoes or stuff halves of boiled eggs.
Goose liver pate is ready. But for a full-fledged dish, in the eyes of a Russian person, he does not pull. Therefore, we recommend that you serve it with vegetables and herbs. If you are preparing a dinner party, then you can stuff tomatoes with pate, for example. Another interesting option would be boats made of boiled eggs stuffed with our pate. Well, in order to emphasize the exquisite taste of this delicacy, serve good white wine on the table, because it goes best with this product.
Goose pate is an airy, delicate appetizer that is prepared not only from goose liver, but also from goose meat, with the addition of fat, onions, carrots and spices. In general, pates are a mass of various products ground to a paste state, which is spread on bread, crackers, toast and served as a snack. Such a dish is presented on the shelves of stores in a large assortment, but you will get much more benefit from a pate prepared by yourself, and the taste of such a dish will be several times better.
Benefit and harm
Pate is a popular dish that we used to eat for breakfast, served at receptions and celebrations. But how useful is it and how often can you include it in the menu?
Benefit
Homemade goose pate, made from natural products, contains many useful elements. Vitamins, minerals, nutrients, all this can be obtained by eating pates.
Due to the presence of fats in the composition, the dish turns out to be very satisfying, and saturates the body for a long time. In addition, a small amount of fat is good for the body, gives the skin elasticity and smoothes wrinkles.
Harm
But, like all foods, goose pate should be consumed in moderation. This is a high-calorie dish, in most cases it is served with flour products, so excessive consumption can lead to digestive problems and obesity.
It is very important to observe the terms and rules for storing goose pate, again, due to the presence of fat, which quickly deteriorates and oxidizes. You should also carefully choose the pate in stores, avoiding too cheap products with synthetic additives in the composition.
How to cook goose pate at home
To prepare the simplest goose pate, you need to prepare the following products:
- goose liver and meat;
- goose fat or butter;
- garlic.
Instead of fat or butter, you can use vegetable, unrefined, odorless oil. In addition to meat and liver, other offal are also used in the preparation of pate, as well as mushrooms, olives, carrots, nuts, boiled eggs, herbs and spices. Sometimes cognac or brandy is added to pates, so the dish gets an interesting aroma and flavor.
Both fresh and frozen meat products are suitable for making pate, which are thawed on the bottom shelf of the refrigerator before cooking. It is necessary to have a blender or a meat grinder, with the help of which a paste-like homogeneous structure of the pate is obtained.
After all the products are prepared, you can start cooking:
- rinse the meat, remove the tendons;
- clean goose liver from bile ducts and film, soak in milk for 40-60 minutes for softness;
- meat and liver cut and stew until tender;
- separately fry the onion, garlic and other ingredients, if they are present in the recipe;
- mix everything in a blender bowl, add spices and chop;
- if the pate turns out dry, cream, broth or sour cream is added to it and heated for several minutes over medium heat.
Recipe
Goose meat is fatter than chicken, so homemade goose pate is richer and more nutritious. Its recipe is simple, does not require much time and products for cooking. It can be supplemented with any ingredients to your taste.
We will need:
- 250-300 grams of liver;
- 200-250 grams of goose meat;
- 60 grams of fat;
- 1 head of onion;
- 2 cloves of garlic;
- spices.
Cooking:
- Prepare the liver and meat, rinse, clean from tendons and ducts.
- Melt the fat, put the chopped onion, garlic and simmer until soft.
- Add meat and liver, cut into small pieces, to vegetables.
- Cook for 20 minutes, remove from heat and cool slightly.
- Mix everything in a blender bowl, season with spices and grind until smooth.
- You can grind the pate through a sieve, so it will be softer and more airy.
Pate Selection Rules
Store-bought pates also have a pleasant taste and can help out when there is not enough time for home cooking. Such pates will benefit and diversify the feast, the main thing is to choose the right, high-quality product.
- First of all, you need to study the composition of the product. Natural pate contains at least 55% meat and liver, everything else is onions, fat, spices and other vegetables. The content of soy, starch, dyes, flavor and odor enhancers is unacceptable.
- It is very easy to check the presence of soy and starch in an already opened pate. Soya gives the product a heterogeneous structure interspersed with small grains, while natural pâté has a uniform texture. Also, the presence of grains may indicate that the composition contains crushed bones or cartilage. You can determine if there is starch in the composition by dropping iodine on the pate, the blue color will indicate the presence of starch.
- The color of a quality goose pate is beige or slightly greyish. Bright brown or pink colors indicate the presence of dyes.
- Be sure to pay attention to the expiration date and date of manufacture. Pate in a metal can can be stored for 2 years without the addition of preservatives, and if manufacturers decide to save money and choose polymer packaging, the shelf life will be 2-4 weeks. If a longer period is indicated on the package, this means that it contains preservatives in a significant amount. It is better to refuse such a product.
- On the container itself there should be no rust, streaks, dents and scratches.
Terms and rules of storage
Homemade goose pate is desirable to use immediately after cooking. If this is not possible, and you have cooked more than you could immediately eat, care must be taken to properly store the product in the refrigerator.
The pate can be put on cling film and rolled up in the form of a roll, or placed in a glass dish with a lid. The purchased pate must also be immediately transferred to a glass or porcelain dish so that it does not oxidize from the metal.
Another storage method is pasteurization. Such a product can be stored for several months.
As for the store pate, the shelf life depends on the packaging:
- in a polymer package, the pate is stored for 14-30 days;
- in tin containers 2-3 years;
- an open pate can be stored in the refrigerator for no longer than 5 days if it is transferred to a glass dish;
- You can keep the pate at room temperature for no more than 3-4 hours.
Submission rules
Goose pate is an ideal starter, hearty breakfast and accompaniment to various dishes. It is usually served with white or rye bread, but there are other options for serving and using the pâté.
- As an appetizer, goose pate is spread on toast, garlic homemade croutons, crackers, tartlets and profiteroles are filled with it.
- Mushrooms, squids, boiled eggs, quails start with goose pate.
- They make stuffing in pies, pies, pancakes, ravioli and dumplings.
- Prepare puff salads, rolls with butter and egg scrambled eggs.
- Use as a layer in a pancake or zucchini cake.
Serving depends on your imagination and taste preferences. You can put the goose pate in a beautiful plate decorated with greens, lettuce and olives, or immediately spread on bread and serve as canapes or small sandwiches, in portioned small molds with butter, or put the pate in the form of figures, for example, a hedgehog, this option sure to please the kids. Experiment and surprise your guests and family with an original and mouth-watering serving of this delicious dish!
Goose liver pate is a healthy, very tasty delicacy for breakfast. Prepare the most delicious recipe from our selection!
- goose liver - 500 g;
- pork fat - 100 g;
- onion - 3 pcs;
- carrots - 2 pcs;
- milk - 200 ml;
- salt - 2 tsp;
- ground allspice - 1 tsp;
- nutmeg - 0.6 tsp
To cook goose liver pate, we need to fry onions with carrots. To do this, cut the carrots and onions arbitrarily. It doesn't matter how you cut them, because then they will need to be passed through a meat grinder.
We heat the pan on the stove and melt the pork fat in it. I have leftover fat from frying the lard. In the original, by the way, it was recommended to take lard, fry it, and then use it together with fat in a pate. I decided that I would do with only fat - no fat.
We cut the goose liver into medium-sized pieces, if possible, remove the films and fibers.
Fry the onions and carrots in a frying pan with heated fat until golden brown. Lastly, add the liver and fry for only a few minutes (until the color of the liver changes).
We remove the future pate from the fire, let it cool a little (to make it more convenient to work with it). Then we twist the pate through a meat grinder or grind it into a homogeneous mass in a food processor.
Put the pate back into the pan, heat it up, add salt and spices and pour in the milk. Mix well and fry for 5 minutes over medium heat.
If desired, you can again twist the pate in a food processor for a more homogeneous state. Only after that it will be necessary to fry the pate again (for sterility - then the goose liver pate can be normally stored in the refrigerator for several days). I did not do this, I wanted to leave small grains of the ingredients.
We shift the goose liver pate to a container where it will be stored, and put it in the refrigerator for at least a couple of hours so that the pate has time to harden.
Recipe 2: homemade goose liver pate
Send a delicious, tender homemade goose liver pate to the refrigerator for 30 minutes.
- goose liver - 600 g;
- shallots - 3 pcs. (or onion - 1 pc.);
- carrots - 1 pc.;
- cream 15% - 100 ml;
- butter - 20 g (+ 50 g);
- vegetable oil - 2 tbsp. l. + for frying vegetables;
- salt, ground black pepper - to taste.
Fry the liver over medium heat for 5-7 minutes on each side. Add salt and ground black pepper to taste.
When the oil has hardened, the pate can be served on the table.
Recipe 3: goose liver pate at home
- Liver 650 g
- Vegetable oil for frying
- Salt to taste
- Pepper to taste
- Carrots 2 pcs.
- Onion 1 pc.
- Butter 180 g
You can cook liver pate at home from any liver - pork, beef, chicken, rabbit, turkey, wild animals. You can also mix different types. Cut the liver into pieces. It is possible - quite large, because subsequently the pieces will need to be crushed.
We fry the liver in a pan in pork fat or vegetable oil, along with chopped onions and grated carrots. Salt, pepper. If you like any seasonings for meat, then you can add them. We will need a lot of oil, as vegetables will absorb it, so we can add if necessary.
Pass the hot cooked liver along with vegetables through a meat grinder. At this stage, we will add butter. As in the case of porridge, this is the case when you cannot spoil the product with oil, so you can take more fat.
Thoroughly mix the liver and oil.
Lay out part of the mass, give shape. How much to take at one time depends on what size liver pate you want to get. You can take everything at once and make a big roll.
In the center put the butter, cut into cubes.
We will form a roll from the mass and wrap it in the same cellophane on which we molded it.
Liver pate at home is ready. Place the rolls in the freezer. There they can be stored for as long as we need.
Before use, we take out the homemade liver pate from the freezer, wait 10 minutes (no need to defrost) and cut the roll into pieces with a sharp movement of the knife. These pieces will be cold and hard as they have not yet fully thawed, so let them stand until softened before serving.
Recipe 4: Goose Pate with Ham (Step by Step Photos)
- Goose liver - 400 grams
- Onions and carrots - 1 each
- Butter - 60 grams
- Salt - 0.5 teaspoon
- Ground black pepper - 1 pinch
- Olive oil or goose fat - 70 grams
- Ham - 100 grams
Before buying, be sure to check that the liver is fresh.
Peel the vegetables and cut into large or medium pieces. We cut the ham into small cubes, as in the photo.
Melt the goose fat in a frying pan or heat the olive oil and fry the ham cubes. Put the fried ham cubes on a saucer.
We wash the goose liver, cut it into 2-3 parts and fry in a pan for no more than 3 minutes over high heat, in the same oil (fat) in which the ham was fried. If necessary, you need to add a little fat or olive oil. If you have duck liver instead of goose liver, then you can safely replace it.
Add vegetables to the liver, salt, pepper.
Cover and simmer until the vegetables are soft, stirring occasionally.
When the vegetables are soft, put the contents of the pan into the blender bowl.
Whisk the contents of the bowl until smooth. Thus, turning the resulting mass into goose liver pate.
Transfer the resulting goose liver pate to a bowl and add the fried ham cubes, mix.
Transfer the goose liver pate to pots or other deep containers. Let the pate cool.
To make the pate fabulously beautiful, melt the butter and pour it over the goose liver pate. We put the dish in the refrigerator for 60 minutes, until the oil completely solidifies. Pate can be spread on sandwiches, dried bread in a toaster or in a pan, stuffed pancakes. Such sandwiches will serve as an excellent snack for a buffet table, a festive table, a banquet or an ordinary table. Enjoy your meal.
Recipe 5: Red Lentil and Goose Liver Pate
- Lentils - 100 g
- Goose liver - 150 g
- Bulb onion (medium) - 1 pc.
- Sweet paprika - 0.5 tsp
- Fat (piece, I have goose fat)
- Butter (room temperature) - 50 g
Wash the lentils well. Boil according to the instructions on the package.
While the lentils are cooking, cut the onion and liver.
Melt a piece of fat in a pan, I have goose fat.
Fry the onion and liver well over low heat, add paprika.
When the lentils are ready, drain the water.
Cool the lentils and roasted liver well.
Grind lentils, liver and butter with a blender. Salt. Remove the pate to the refrigerator to set.
Recipe 6, step by step: goose liver pate with cognac
- Goose liver - 500 g
- Onion - 3 pcs.
- Garlic - 4 cloves
- Carrots - 2 pcs.
- Salo - 300 g
- Milk - 200 ml
- Salt - 2 tsp
- Allspice - 1 tsp
- Nutmeg - 2/3 tsp
- Cognac - 50 ml
Cut fresh bacon into small pieces. Put it in a pan and fry until slightly golden brown.
When the fat is fried, then add chopped onions, garlic and carrots to it. Carrots are not added to the famous foie gras pate. I recommend trying to make a pâté with carrots, as it will change the color of the unsightly looking pâté, plus add a touch of sweetness, which is very tasty.
Fry carrots, garlic and onions in lard until golden brown.
Goose liver, peeled and cut into pieces, add the very last. Fry in lard with vegetables for just a couple of minutes and turn off the heat.
Allow the blank for goose pate to cool and then twist it through a meat grinder.
Put the already rolled minced meat back into the pan. Add all other ingredients to it: milk, cognac, allspice, nutmeg and salt to taste. Stir and simmer everything on fire, stirring, for about 5 minutes.
Remove the pâté from the heat and beat with a blender to a soft mass. Return to heat and bring to a boil. This is necessary in order to kill all bacteria after beating with a blender, and the pate could be stored in the refrigerator for several days.
Arrange the hot goose pate in jars or plates. He needs at least two hours to stand in the cold so that he freezes.
Decorate the frozen goose liver pate as desired. The easiest way is to decorate with mayonnaise.
Recipe 7: Pate with goose liver prunes and liver
- butter 200 grams
- prunes 150 grams
- seasoning
- liver 500 grams
- light 100 grams
- kidneys 100 grams
- heart 100 grams
Rinse all offal for homemade pâté (liver, lung, kidney) with cold water.
After that, boil them until cooked and cool. When cooking, add spices such as cumin, sweet peas, a couple of cloves and mustard seeds. Salt to taste.
While the liver is cooling, it is necessary to melt the butter. It can be used in large quantities (1.5-2 packs), then the consistency of the pate will turn out to be softer and the pate will be easier to spread on bread.
Rinse prunes. Too dry berries are best soaked in warm water for 15 minutes.
After the offal has completely cooled, pass them through a meat grinder and mix with butter. You can twist directly into a bowl of melted butter.
Turn the steamed prunes into the same bowl and mix well. For greater homogeneity of homemade pate, you can use a blender. After that, the product must be removed in the refrigerator so that the pate is better spread.
Recipe 8: goose liver pate (with photo step by step)
- liver 1 kg
- fat 150 grams
- butter 100 grams
- onion 2 pieces
- eggs 1 piece
- carrots 2 pieces
- broth 50 grams
Prepared carrots and onions cut into half rings.
The liver, carefully cleaned of ducts and films, is cut into small pieces (the shape can be arbitrary). Note: to make the film easier to separate, scald a piece of liver with boiling water.
Put the fat on a preheated pan, it should be cut into small cubes. Let's give it a little sweat in the heat so that it is rendered. And the cracklings can be removed. Fry carrots and onions in hot fat until half cooked. The carrots should change color and the onions should brown slightly.
Add liver to vegetables. Do not forget to stir the contents of the pan, if necessary, reduce the heat so that the onion does not burn. The liver cooks quickly, so don't overdo it.
We twist the cooled liver together with vegetables through a meat grinder (you can use a blender), add butter to the container with the resulting minced meat, pour in the broth.
The mass must be thoroughly mixed, and it is better to beat until a homogeneous consistency is obtained. Ready pate can be used for making sandwiches, stuffing eggs.
Liver paste
Try making delicious foie gras at home. Pate from the most delicate goose liver according to our proprietary recipe with detailed videos and photos.
55 min
260 kcal
4.67/5 (3)
Sometimes you really want to cook something “out of the ordinary” in order to please your loved ones with an exquisite dish that everyone is used to trying only in expensive restaurants. For example, "foie gras" - many do not even have a clue that this dish is actually a rather simple goose liver pate.
I brought the recipe for this gourmet treat from France, where it is considered a real delicacy. Indeed, everything ingenious is simple! It turned out that you can cook a delicious, very fragrant and tender goose liver pate at home, without using professional kitchen equipment.
Today I'm going to share with you this wonderful recipe that will make your own foie gras quick and easy for your home gourmets to enjoy.
Did you know? Nowadays, several myths circulate around the goose liver regarding its energy and vitamin value. What are the benefits and harms of goose liver pate? In fact, this product is highly recommended even for pregnant women, as it is so rich in valuable minerals and vitamins. As for the harmful properties, goose liver, like any meat product, can cause diseases - for example, if it is not the first freshness, taken from a sick animal or cooked incorrectly.
Kitchen appliances
If possible, prepare ahead of time the dishes, tools and appliances that you will need in the process of making goose liver pate:
- a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more,
- a large frying pan with a diameter of 25 cm,
- deep bowls (several pieces) with a capacity of 400 to 950 ml,
- teaspoons,
- tablespoons,
- paper towels,
- linen or cotton,
- measuring cup or kitchen scale
- sharp knife,
- grater medium and large,
- cutting board,
- wooden spatula,
- kitchen potholders,
- in addition, be sure to prepare a blender or food processor with the ability to change speeds in order to perfectly grind our pâté.
You will need
The foundation
Additionally
- 1 - 2 cloves of garlic;
- 1 fresh baguette;
- 25 g creamy margarine;
- 6 g dried basil;
- 5 g ground coriander;
- 7 ml brandy;
- 6 g of table salt;
- 8 g black ground pepper.
If you want to make your pâté as close to classic foie gras as possible, try to find vacuum-packed products in the supermarket that have been specially prepared for this dish - both liver and goose fat are often sold in specialty departments. In addition, it is best to use shallots for pate, but if you can’t find it, use sweet Crimean.
Instead of sunflower oil, I recommend using olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. Also, if you have specialty spice blends available, such as herbes de Provence, use them in place of basil and coriander - picking the herbs will do a better job of eliminating the peculiar liver smell.
Cooking sequence
Training
Important! Be very careful when cleansing the liver, because bile deposits will give your pâté an unspeakably bitter taste, as well as badly affect its shelf life. In addition, remember that goose liver does not require preliminary heat treatment - this is its main difference from beef or pork.
The first stage of preparation
Did you know? To make the goose liver cook faster, and the onion does not burn, pour a few tablespoons of boiling water into the pan and let it evaporate completely.
The second stage of preparation
Important! Goose liver pate can be quickly and easily prepared in a slow cooker. To do this, immediately put all the components for frying into the bowl of the device, after chopping them finely, and then pour it all with goose fat melted in a pan. Stew the mass for about twenty minutes in the “Stew” or “Baking” mode, then add seasonings and try for salt. Cool the finished roast thoroughly before transferring it to the blender bowl.
That's all! Now you know exactly how to quickly and easily make the perfect goose liver pate to get the world-famous "foie gras". Garnish your dish with chopped fresh herbs, young onion feathers and mint leaves, and then serve the product on the table.
My friend sometimes adds a few drops of lemon juice to her own pates right before serving, and also dilutes the finished mass with warm milk to make something like an appetizing and very fragrant porridge, so try it and you will like it!
Content
Among all the recipes for liver pates, it is the goose liver appetizer that is considered the softest and most delicious. It’s soft on its own, but when cooked right with the right ingredients, it tastes amazing. Sandwiches with goose liver pate are eaten very quickly, the product does not even have to be stored.
There are many recipes for making goose liver pate at home, all of them are simple and can be done in a short time. And additional products only enhance the taste of the dish.
Classic recipe
This appetizer recipe contains cognac (or brandy), so it cannot be fully called classic. However, it is this goose liver pate that is most often prepared due to its lightness and simplicity, so it can be safely considered the main recipe. All others are derivatives of it.
To prepare this appetizer you will need:
- Goose liver - 700g.
- Onions - 3-4 pcs.
- A piece of bacon or goose lard - 60g.
- Butter - 2 tbsp.
- Green pickled peas - 2 tbsp.
- Cognac or brandy - 50 ml.
- Salt, cayenne pepper - to taste.
Cooking method
First you need to prepare the onion - peel and chop into small pieces. Lard and half of the butter are laid out on a preheated pan, melted to a transparent state, onions are poured out. Fry the onion for 2-3 minutes, then lay out the liver.
For preliminary readiness, it takes no more than 10 minutes, after which you need to put the entire contents of the pan in a separate container. Add the rest of the oil, salt, cognac, peas there and grind with a blender. The finished mass should be tasted for salt and, if necessary, added. And then put in a container for storage and put in the refrigerator to infuse. After 2-3 hours, the snack is ready to eat.
Foie gras
The name "foie gras" has been heard by many, and since it sounds quite exotic, one gets the impression that this is a rare foreign delicacy. In fact, foie gras foie gras is just another type of appetizer that you can make at home. A feature of this recipe is the addition of wine, as well as a special type of heat treatment. For cooking, you can use both goose and duck liver.
For this type of dish, you need to take:
- Goose liver - 1.5 kg.
- White wine (preferably dry) - 100 ml.
- Salt, pepper to taste.
Cooking method
An important step in cooking is the preparation of the liver. Leave it in cold water overnight. In the morning, it is cut into small pieces, poured with wine, salt and pepper are added. In this marinade, she should lie for another couple of hours.
Put the whole liver into the prepared form, take another baking dish - a larger one, pour water into it and install the first container. These two forms must be carefully placed in the oven, which is heated to 100 degrees and allowed to bake for 30 minutes. Taking out the finished pate, you will need to drain the excess fat that appears on its surface. After all, "foie gras" is translated as "fatty liver."
After that, the mass should be allowed to cool down and you can try. Sandwiches or tartlets with goose liver pate will please everyone who eats them.
Recipe with mushrooms
There is another unusual recipe for a delicious snack, for which you need to take some dried mushrooms. This will give the appetizer a special flavor. The rest of the recipe is not much different from the classic preparation.
It needs the following products:
- Goose liver - 500g.
- Butter - 150g.
- Dried mushrooms - 20g.
- Salo or lard - 40g.
- Bulb - 1 pc.
- Nutmeg, ginger, ground pepper, salt.
Cooking method
First of all, you need to soak the mushrooms overnight, and during the cooking process, boil them for 10 minutes. Peel the onion and cut into thin half rings, put chopped bacon and onion in a heated pan, fry for several minutes until transparent. Cut the liver into small pieces and also add to the pan, simmer over medium heat for 15 minutes.
