Calories: Not specified
Time for preparing: Not specified


The addition of bacon to the liver pate is justified. Firstly, the pate becomes much juicier and tastier. Secondly, there is no need to introduce butter. Melted lard, when cooled, binds all the components well, the pate mass turns out to be dense, but soft, plastic and keeps its shape well. This is very convenient, especially if you are going to serve liver pate to the festive table or as buffet appetizer. Even after a few hours, the paste will not spread, it will remain as dense as it was fresh from the refrigerator. Well, the taste of the liver pate improves with the addition of fat - fat softens the harsh taste fried liver, the characteristic bitterness is not felt at all. The recipe for liver pate with lard is quite simple, so it is easy to make at home. The liver can be used pork or beef. Although from chicken liver turns out great.

Ingredients:

- Pork or beef liver - 500-600 gr;
- fresh lard- 100 gr;
- carrots - 1 large;
- onions - 2 large onions;
- salt - to taste;
- ground black or white pepper - to taste;
- ground nutmeg - 2-3 pinches.

Recipe with photo step by step:




Pork fat is better to take fresh, not salty and not frozen. Remove the skin, cut the fat into small pieces or thin plates. Pour into a dry hot frying pan and melt the fat over low heat. The pan should not be overheated, otherwise the rendered fat will have a rancid taste.





When there is enough fat, move the cracklings to the side and add onions, cut into half rings or small cubes, into the pan. Fry until soft, without browning.





Cut the carrots into strips, transfer to the onion and continue to fry the vegetables until the carrots become soft.





Cut off the ducts and films from the liver, wash the liver. Leave the vegetables on a quiet fire so that they become completely soft, at this time cut the liver into medium-sized pieces. Add to vegetables. Stir immediately and make the fire stronger.







Fry the liver with vegetables for about five minutes over high heat until the color changes from reddish to dark. Cover with a lid, reduce heat and simmer the liver for 10-15 minutes until fully cooked. Pieces of a well-done liver on the cut will have an even grayish-brown color, the juice flows out transparently.





Transfer the liver along with pieces of vegetables and cracklings into a meat grinder, skip twice. You can immediately grind with a blender, but in this case, small pieces may come across in the pate mass, the pate will not turn out to be completely homogeneous.





Grind the minced liver with an immersion blender until a smooth, homogeneous consistency. If the mass is very steep, dense, you can pour a couple of tablespoons of cream or milk. Salt the finished pate to taste, season with black or white pepper, nutmeg. Transfer to a container or jar and refrigerate for several hours.





Liver pate with bacon, onions and carrots can be served as cold appetizer or use for stuffing eggs, cooking

  • 150 g of smoked lard (preferably brisket, undercuts - with a meat slot; smoked lard can be replaced with lightly fried in a pan or on a fire);
  • 125 g butter (of this amount, 2 tablespoons for frying vegetables);
  • 1 carrot;
  • 1 onion;
  • 50 ml brandy;
  • fine extra salt to taste;
  • spices to taste.

    • The recipe for this festive liver pate was written down by me a long time ago in cookbook and long forgotten. Now it’s even hard for me to remember the source of this recipe. But, since I adore the liver in different variations, the recipe seemed very interesting, spicy and even festive to me. And I kept waiting for the finest hour, when smoked lard and liver would randomly intersect in my refrigerator. Of course, such an incredible event could never have happened if it weren’t for my discovery of profiteroles last year - that’s what I needed to fill with something. Digging through the bins with recipe records, I discovered this pate. And even more - I went to a special butcher's shop, so that at least New Year's table buy necessary ingredients and cook this savory liver pate. There I bought fresh smoked bacon home smoked very fragrant and tasty. I want to note that smoked lard is noticeably lighter than fresh or salted, and in terms of volume in 100 grams it is more than fresh. Liver paste with smoked lard it turned out very tasty, I even overate it. But first, because of the large number of dishes on holiday table I had to freeze the main portion of the pâté. He stood in the freezer for about 10 days, and, I want to say, not only did not deteriorate, but decently thawed himself, did not let in any water, did not take anything, but continued to spread himself beautifully on bread. Although frozen, this pate broke off just like butter. In a word, the properties of the pate turned out to be amazing, and the taste! I hope I will cook it not only in holidays but also on weekdays. It turns out not so expensive, but it lasts for a long time, and you can store it in the freezer for a long time (it’s just that it’s also good in the refrigerator, you have time to eat it).

    Cooking sequence:
    Pierce the liver through and through in several places so that blood comes out, place in cold water and boil for 15 minutes of boiling, no longer. Boiling is better than frying, as there are enough various fats in this pate, although it is not noticeable in taste, but take pity on your liver :-)

    Cut the onion and carrot into rings, sauté butter(about 2 tablespoons of oil).

    And at the end, you can add boiled water to the pan or broth to make the vegetables soft.

    Cut the boiled liver into pieces and twist twice in a meat grinder.

    Smoked lard is also ground in a meat grinder, passed through a meat grinder and browned vegetables. If there is no place to get smoked lard, you can lightly fry ordinary lard in a pan or on a fire to give the pate a pleasant aroma, but in this case, do not fry the lard to dry cracklings, just lightly fry.

    Thoroughly mix all the ingredients together, grind, beat into a homogeneous mass, adding spices and fine salt of the "extra" type to taste.

    Pour 50 ml of any cognac into the pate (you can replace it with vodka).

    Beat the paste well again.

    Once again, mix all the ingredients of the pate and you can serve!

    It is especially appetizing to spread liver pate with smoked lard on fresh White bread or baton. Just a meal!

    This pâté is delicious to eat as sandwiches with tea or serve with lean borscht. Yes, and you can take it to work with you, only it will smell so appetizing that everyone will unwittingly become hostages of your lunch!

    Many of us do not like chicken liver because of its specific bitter taste and dry flesh. I offer a great culinary idea: go for a trick and turn the liver into the most delicate pate. To give good taste and juicy structure, we will stew the liver in milk, and then mix the chopped liver mass with fried vegetables (onions and carrots) and lard.

    Cooking takes little time, but it turns out satisfying, tasty and healthy. Such a pate can be given to a child with confidence, because it does not contain harmful flavorings and preservatives. The only recommendation: if your children preschool age, in the process of preparing the liver pate, halve the amount hot pepper and fat, since it is contraindicated for babies to eat too fatty and spicy foods.

    Chicken liver pate with bacon and carrots can be used to make sandwiches, pita rolls, snack cakes. chicken pate- excellent stuffing thin pancakes, pies and shortbread dough baskets.

    Recipe Information

    Cooking method: frying, stewing, grinding.

    Total cooking time: 1 hour

    Servings: 8 .

    Ingredients:

    • chicken liver - 800 g
    • pork fat - 450 g
    • onion - 400 g
    • carrots - 400 g
    • milk - 200 ml
    • black pepper - to taste
    • salt - to taste
    • pomegranate seeds - for decoration (optional).

    Cooking


    1. Peel the carrots, cut into large pieces.

    2. Peel the onion, cut into large pieces.

    3. Salo cut.
    4. Put onions, lard and carrots in a pan, add 2 tablespoons of rast. oil and fry until golden brown.

    5. Clean the liver from fibers, bile ducts.

    6. Add to fried bacon with vegetables.

    7. Fry for 5-6 minutes.

    8. Let the veggies cool down.

    9. Can be served as an independent dish with potatoes.

    10. For the pate, scroll everything through a meat grinder.

    11. Put in a pan, add milk and simmer for 7 minutes.

    12. Break the heated mass with a blender.

    13. Add a glass of water, salt, pepper to taste and simmer, stirring, until the liquid evaporates.
    14. As it cools, the paste will become firm. When serving, chicken liver pate or sandwiches from it can be decorated with fresh herbs, pomegranate seeds, chopped boiled egg. The taste of the pate is perfectly complemented by lightly salted cucumbers.
    15. Such a pate can be prepared for future use: fold it into glass jar, close the lid and store in the refrigerator for up to 4 days. If you want to extend the shelf life up to several months - place the pate in a plastic bag, and then freezer. If necessary, you can always defrost it with microwave oven and feed unexpected guests.



    Note to the owner:

    • In a similar way, you can prepare delicious pate from turkey or goose liver.
    • Salo for making pate can be used salted or smoked, however, less salt should be added to the pate. Thanks to the smoked lard, the pate will acquire a special flavor.