One of the most popular dishes for a full breakfast, which is able to charge with energy for the whole day, is pate. It is prepared from various by-products, including beef liver.
Few people know that it is she who is able to naturally raise hemoglobin and give our body all the necessary vitamins and beneficial trace elements, such as iron, chromium and zinc. In addition, beef liver is low in calories, so it is ideal for diet and baby food.
Preparing beef liver pate at home according to our recipes is a simple matter, even an ascending hostess can handle them!
History of origin of pate
Pate was invented in France back in 1778 in a place called Alsace. He lived in Marquis de Contad, who after another returning home from a military campaign ordered his cook Jean Clos to surprise his guests with something "sort of".
Concerned Kloz, having returned to the kitchen, thought for a long time what to submit to the gentleman, and invented the “Pate de Fouagres”, that is, the goose liver pate. Marquis and his friends liked it so much, the invention of the chef that the pate instantly appeared on every table of the French nobility. King Louis XVI himself adored this dish and ate it daily for breakfast.
How to choose a byproduct
Preparing a great pate is easy, but first you need to buy quality ingredients. Remember, fresh liver is painted in a uniform red-brown color, something reminiscent of the color of ripe cherries.
Streaks should be bright scarlet, dark say that the product will soon deteriorate. Also, when choosing beef liver, pay attention to its smell.
If there is sweetish, then you have a great product, and if, on the contrary, a sharp, reminiscent of ammonia, then be sure - you have a stale liver.
An easily separating white film also indicates product quality. In order not to be mistaken in choosing a product, try not to purchase it frozen, and also remember that buying it in a specialized meat store, you can always ask the seller for a certificate and veterinary certificate and verify its quality.
Step-by-step recipe for beef liver pate
To make homemade beef liver pate, you will need the following products:
- 500 grams of beef liver;
- 2 medium carrots;
- 2 medium bulb bulbs;
- 100 grams of bacon or lard;
- 100 grams of butter;
- salt, black pepper - to taste.
Cooking time - 45 minutes, calorie - 415 kcal per 100 g.
Cooking:
- Carefully wash the byproduct, remove all the streaks and films, and then cut it into medium pieces;
- Grind lard or bacon;
- Let's do the vegetables. Peeled carrots three on a medium grater, and chop the onion into a small cube;
- We take a deep cauldron or a frying pan with a thick bottom, warm it well, and then lay out the fat on it. Fry it for 5 minutes on the highest heat;
- Add onions to the pan, reduce the heat and constantly stirring, bring it to transparency;
- Next, put the carrot, and stew the roots together with the bacon for another 5 minutes;
- Add pieces of liver to vegetables and continue to fry everything in the pan until done. It takes 10 minutes;
- After the liver is ready, remove the pan from the heat and let it cool completely;
- Using a blender or meat grinder, chop the liver with vegetables until a homogeneous paste, which add the butter. Mix thoroughly, it can be served at the table.
Dietary liver pate
To prepare a delicious pate, and even its low-calorie version will be required:
- 500 grams of beef liver;
- 2 onions;
- 2 carrots;
- salt, spices to taste;
- 1 tbsp. spoon of vegetable oil.
Cooking time - 30-35 minutes, caloric content - 115 kcal per 100 g.
Preparation of beef liver liver paste paste:
- Onions, carrots clean, finely chop and stew in a pan with the addition of water or, if necessary, pour 1 tbsp. spoon of vegetable oil;
- Liver clean of veins and films, cut into small pieces and add to vegetables;
- 5 minutes until ready to salt and pepper the ingredients;
- Grind products with a blender, cool and can be served.
Polish cooking
Polish pate is different from the classic recipe in that it is added in equal quantities pork belly and beef liver, as well as onions and carrots. Such proportions give the dish tenderness, nourishing and unique taste.
To prepare this dish you will need the following ingredients:
- 500 grams of pork belly;
- 500 grams of beef liver;
- 500 grams of carrots;
- 500 grams of onions;
- salt, pepper and bay leaf - to taste.
Cooking time - 90 minutes, calorie - 320 kcal per 100 grams.
How to cook beef liver pate in Polish:
- Cook pork until cooked in salted water with the addition of bay leaves for about an hour;
- Peeled onions and carrots, cut into large pieces add to the meat, there we put the pieces of the liver;
- After 15 minutes, remove the pan from the heat, remove the liver, meat and vegetables, which we turn into a paste with a blender;
- The resulting mass can be decomposed in containers and stored for a week to delight the family and guests with a unique snack.
A few secrets of the perfect pate
A good pate consistency should be homogeneous, so the best way to grind the liver and vegetables will be a blender. It will turn the ingredients into pasta, but, and if you do not have it, then use the meat grinder, the only thing you have to scroll through the products twice.
Want to create a copyright dish? Then put in your pate finely chopped smoked meat, chopped nuts, dill or cilantro, spicy dried apricots or fried mushrooms. These additives are able to give the dish a bright and unforgettable taste and aroma.
To keep your beef liver pate dry, add butter or fatty cream, and if you save your body, then dilute it with a small amount of broth. Pate can also be baked, then it will become more dense, and it can be not only spread on bread, but also cut.
Do not overload your dish with spices. In the paste it is best to add salt, black ground or allspice, nutmeg and paprika. These spices will give spice and emphasize the original taste of the liver.
In the next video - another recipe for delicious beef liver pate.
