Homemade pork liver pate with lard. Liver pate with lard

Calories: Not specified
Cooking time: Not specified

Pork liver has a slightly harsh taste compared to chicken, and the texture after frying is denser. Therefore, the pate from pork liver not as tender and juicy as chicken or turkey liver. But there is a proven method that will help you prepare a wonderful pâté both in taste and consistency: liver pieces should be fried over a very quiet fire along with vegetables and lard. Onions and carrots will add juiciness to the pate, it will not be dense and rough. See also this one.
And the fat melted from pieces of bacon will make the taste of the liver softer, the bitterness, which many do not like in pates, will disappear. When cooled, the fat will thicken, the pork liver pate, a recipe with a photo with lard, will become more dense and will keep its shape well, but at the same time remain soft, plastic. It is not necessary to add butter, it may be needed only if the mass turned out to be steep. However, there is alternative options: add a little heavy cream, milk or a couple of tablespoons of sour cream.

Ingredients:

- pork liver - 450-500 gr.;
- carrots - 1 large;
- onion - 2 large heads;
- lard fresh - 100 gr.;
- salt - to taste;
- black pepper - 2-3 pinches;
- Bay leaf- 1-2 leaves;
- butter - 70-80 gr. (if necessary).

How to cook with a photo step by step

We use only fresh or frozen lard for pate. Smoked or bacon with spices will not work - a strong aroma of smoked and spices will kill all other tastes. Cut the lard into medium-sized pieces. We spread it on a dry hot frying pan and melt it for 5-7 minutes over low heat. It is important not to overdo the fat hot pan to avoid a burnt aftertaste.




While the fat is melting, cut the onion into thin half rings or small cubes. Pour into boiling fat, pushing pieces of fat to the walls of the stewpan. Fry for a few minutes, leaving the fire low.




Peel and thinly cut the carrots. The thinner the cut, the faster carrots will become soft. You can grate it, but there is a risk that you overlook the vegetables and the carrots will fry. And we just need to soften it, not browning. We send the carrots to the onion and continue to simmer the vegetables over low heat. See also this one.






My liver, remove the ducts, films. Cut into medium-sized pieces. Spread over soft vegetables. It is important to first bring the carrots and onions to readiness, then add the liver. Otherwise, the liver will already be ready, and the carrots will remain hard.




Stir, salt to taste, season with freshly ground black pepper. You can add a little nutmeg or replace black pepper with white ground pepper. Together with spices, put one or two bay leaves.




We continue to simmer the liver until cooked. All reddish areas should disappear, juice will no longer stand out from the pieces, the color of the liver will become dark, grayish-brown. To check the readiness, cut the most large piece- on the cut, the liver will be of a uniform grayish color without pinkish areas. Juice stands out clear.






We remove the bay leaf. We pass the liver along with lard and vegetables through a meat grinder one or two times. Primary grinding in a meat grinder will give a more uniform structure to the pate than if you immediately grind it with a blender. No less tasty is this one, easy to prepare.




Cut soft butter into small pieces, add to chopped liver.




Using a blender, we turn all the components into a homogeneous, viscous pate. If it turned out very cool, pour in a little cream or add sour cream. We puree again. We try on salt, spices. We shift the pork liver pate, recipe with a photo with bacon, into a container, cover and put in the refrigerator for several hours to infuse and thicken.




Snacks can be served in a variety of ways. The simplest, everyday option is to spread slices of bread with liver pate and decorate with a slice of tomato and herbs. For holiday table serving can be made more spectacular: fill tartlets with pate, make small canapes with cherry tomatoes or cucumbers, cheese. Or form a sausage, cut into slices and serve on a platter surrounded by greens and fresh vegetables.






Bon Appetit!

For some time now, I have fallen in love with beef liver and pate from it. And now I noticed that basically all the recipes are similar to each other and are included in the composition as additional ingredients carrots, onions and butter. The difference is only in proportions.

The pate from these products turns out to be very tasty, I have already published it earlier. But I wanted to try something different. As a result, I prepared a liver pate with lard.

So, need following products:

– 250-300 g beef liver

- 150 g of fat

- 1 small carrot

- 2-3 small onions

- allspice

- black ground pepper

- Bay leaf

Cooking:

Pate can be cooked in a pan, but in my opinion it is more convenient and better in a cauldron.

Salo cut into thick cubes. If you take salty, then in the future you do not need to add salt, there will be oversalting.

Put in a cauldron and put on a small fire. Let it simmer (not brown) for 10 minutes.

At this time, do the cookies. Remove film and rinse thoroughly cold water. Cut into the same cubes as lard, or larger.

Let the liver to the fat.

Simmer for half an hour over low heat with the lid closed, stirring occasionally.

While the liver and lard are stewing, peel the carrots and onions. I took a small carrot, but if desired, you can increase its amount. Cut into circles. And onions - quarters.

Put carrots and onions in a cauldron, salt (if the fat is not salty), add allspice and ground pepper, bay leaf. Mix.

Simmer, stirring occasionally, over low heat for at least 40 minutes. I stew for about an hour. Then let cool.

Pass through a meat grinder.

As a result, the composition of the casserole turned out to be the following: spaghetti, this liver pate with lard, eggs, tomatoes, bell pepper, cheese, salt, red ground pepper. The result exceeded all expectations!!! Everyone loved it! =)

One of the most popular and loved by many snacks is deservedly considered liver paste. This dish can also be prepared at home for an everyday family table or for a big celebration, where the vast majority of guests will like it.

Ingredients:
Pork liver - 1 kg
Fresh lard - 0.5 kg
Carrot - 0.5 kg
Onion- 2 pcs.
Salt
Ground black pepper

Step-by-step photos of how to cook a recipe with a photo:

Best to cook in cast iron pan, where alternately put one of the ingredients.

First of all, cut the fat pretty big chunks and fry in a pan until it is about three times smaller in size.


1. 
   In the meantime, cut the washed pork liver.
   
2. 
   We chop a couple of medium onions in half rings.
   
3. 
   Put in a pan with the rest, salt, pepper and fry until the liver is ready.

   We give time to cool, after which we pass through a meat grinder twice.
   

4. 
   So our homemade pate is ready.
   From the resulting homogeneous mass you can make mouth-watering balls, which we serve to the table.
   
5. 
   Bon Appetit!

   The pate is known for its excellent palatability since ancient times. The French and Germans argue about who was the discoverer of this dish. Each of these peoples has its own legend, which may well be true. The word "pate" meant "pie". In the old days, this food was served only at very large celebrations, as the main dish. Over time, the importance of this product subsided a little, they began to eat it every day, making sandwiches, pies, pancakes.

   Initially, it was prepared from goose meat. Currently, various ingredients are used for its preparation: meat, liver, fish, mushrooms and even vegetables. These products are boiled or stewed, and then ground to a homogeneous mass. Can be eaten as independent dish, and in combination with bread or other products.

   One of the most commonly used products for making pâté is pork liver. It is very useful, as it contains iron, magnesium, calcium and other minerals, vitamins A, B, C. It is useful to eat it to increase hemoglobin. By eating this by-product, vision improves, hair, nails and teeth become stronger, the skin of the face acquires smoothness and a beautiful color. It is recommended to eat it for pregnant women, diabetics, young children.

   Many do not really like pork liver, as it is bitter, has a specific smell, and is harsh. However, if you use some rules, then all these shortcomings can be easily eliminated:

   • before cooking it, it must be soaked in milk for two hours. Veins need to be removed. This will help eliminate odor and bitterness.
   • you need to salt it two minutes before the dish is ready so that it does not become tough
   • To make the liver soft, you can add a little sugar during its preparation. If it is boiled, then it is placed immediately in boiling water.

   In order for the pate to turn out tastier, fatter and keep its shape after cooling, lard is added to it. You can also add boiled eggs, mushrooms, butter, prunes, garlic, nutmeg, greenery. This will give a special refined taste.

   It can be cooked in order to be served immediately, as well as rolled into jars for long-term storage. It is very convenient to have a jar of canned pâté at home. She will help out in case of an unexpected arrival of guests or if you want to have a bite to eat something tasty.

Pork liver pate is a dish for all occasions. It can be prepared as classic version, and with the addition of other ingredients that will give the pate a special taste.

Classic pork liver pate

After this recipe, you no longer go to buy pate in the store.

For cooking you will need:

• butter packaging - 200 grams;
• two bulbs;
• two cloves of garlic;
• 800 grams of pork liver;
• salt, pepper, bay leaf.

Cooking process:

1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and pour cold water over it. Wait until the water boils and add the bay leaf there. Then cook for about 25 minutes more.
2. While the liver is cooking, chop the onion and fry in a pan. Now add the liver there and fry for another five minutes.
3. Grind the ingredients through a meat grinder or food processor to make a puree.
4. And now - main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your liking. Pour the pâté into the mold and pour again on top. a small amount warm butter. Place in refrigerator to chill.

How to cook in a slow cooker

A multicooker is a versatile cooking device. It is also suitable for creating a delicious pate.

Required products:

• 50 grams of butter;
• one piece of carrots and onions;
• one bay leaf and one clove of garlic;
• about 400 grams of pork liver;
• salt pepper.

Cooking process:

1. We prepare all the products for the multicooker: we wash the liver, then cut it into pieces. Shred carrots into strips, onions into small squares. We do the same with butter.
2. We lower the products into the bowl of the multicooker. Add spices, bay leaf and mix well.
3. We set the "Baking" mode for 40 minutes and wait.
4. All that is left is to wait until the allotted time has passed and grind the boiled vegetables in a blender.

This may not be the best useful way cooking pate due to the use of lard, but it turns out so tasty and satisfying that sometimes you can afford to deviate from the rules.
The liver is very useful product so it must be included in the diet. True, in its preparation there are subtleties. I remember the first time I fried pork liver. Firstly, I did not soak it, and it turned out bitter. Secondly, I did not know that if the liver is boiled or fried for too long, then it will turn out to be very hard, and I missed the moment when it reached readiness. And, thirdly, I salted it at the very beginning, which in no case should be done - salt only at the end, otherwise the liver will immediately harden. Then, of course, I found out all this, and since then my liver has been excellent.
By the way, not only pate can be prepared from the liver, but also many other dishes. For example, I really liked them, they cook very quickly and turn out very tasty. thanks to additives and spices, it turns out incredibly fragrant and no less satisfying than beef stroganoff or roast. The next number in my program will be, I think it will turn out to be as tasty as cheese lasagna.

To make pork liver pate with bacon, you will need:

Pork liver - 1 kg
unsalted pork fat - 200 g
onion - 2 heads
carrots - 1 pc.
butter - 100 g
white bread - 2 pieces
salt, ground black pepper - to taste

Pork liver pate with bacon is prepared as follows:

1. Soak the pork liver in milk for two hours in advance so that it does not taste bitter. Remove the film and bile ducts from the liver, wash it thoroughly under running water and cut into pieces.
2. Cut the unsalted bacon into cubes, peel and cut the onion into half rings, peel the carrots, wash and cut into circles.
3. Put the fat in the pan and, as soon as it starts to heat up, put onions and carrots. Fry for about 10 minutes, stirring, and add the liver. Salt is not necessary yet, otherwise the liver will become hard.
4. Stew the liver with vegetables for about 10-15 minutes until the liver is ready. Do not allow the fat to be strongly fried, it should only be rendered.
5. Allow the liver with vegetables to cool slightly and grind through a meat grinder along with butter and fresh white bread. It is better to twist twice so that the pate has more uniform consistency. Salt and pepper the finished pate to taste, then transfer to a storage container, cover or cling film and store in the refrigerator.