Liver pate

After scalding the liver a little, fry it in a little butter with about 150 ml of water. We take care to turn the liver, to penetrate on all sides. Add the wine, whole garlic and onion cut into 4. Boil for about 15 minutes, taking care not to stick. Turn off the heat and add the rosemary, basil, paprika, 200 g butter and sour cream. Put everything in the blender and pass.

Because I didn't have starch, I boiled the potatoes, I passed them well and I added them over the pate composition. I put it on the fire again and boiled it until it thickened, then I let the pate cool.

I mixed the rest of the butter with the foam and added it to the cooled pate. If necessary, add salt and pepper.

Serve after another 2-3 hours to store in the refrigerator. I didn't have patience: D (that's why the pate looks soft in the picture, but if you have patience it hardens, I assure you =))) It's tasty and warm but also cold, when the pate acquires a strong consistency.


Silky paste

Ingredient:

  • 500 g butter (without salt) LURPAK
  • 2 medium onions
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 kg chicken liver (well cleaned and washed)
  • 100 ml white wine or mulled wine
  • 10-15 basil leaves

Chicken liver pate

Chicken liver pate recipe I got it from a reader of the blog, Lucia and I thank her in this way for sharing it with me and indirectly, with you.

Chicken Liver Pate Ingredients:
350 -400 gr of chicken liver
1 large onion, cut in four
1 cup of water
100 gr butter
ienihabar
pepper

Preparation recipe Chicken liver pate
Boil the liver with onion and water. DO NOT add salt as it strengthens the liver too much.
Boil for about 20 minutes, remove from the heat and allow to cool slightly.
Add the butter.
Add salt and spices and mix with a blender stick.


Two words about the Chef

Alexandru Dumitru is a Chef passionate about cooking and fascinated by the ingredients that the Romanian land gives. After sharpening his knives and culinary knowledge abroad, together with great Michelin-starred Chefs, Alexandru returned to the country, where he began a real hunt for local ingredients - in the market, on farms, in forests and in people's households. Exploring and experimenting, he creates his dishes based on these seemingly simple but tasty ingredients. Last year, in 2019, the Gault & ampMillau Romania Guide named him Chef of the Year. Now you can taste his dishes at the Anika restaurant, a restaurant with experimental improvisation cuisine, which has as a starting point the local ingredients and as inspiration the rare, old, Romanian recipes.


Baked liver pate

Recently, however, I tried the method seen here and I was impressed by the fine consistency and the more refined taste of the pate. "Sealed" with melted butter, it keeps quite well in the refrigerator. I also used duck fat, which I liked even more, because it has a softer consistency than butter, closer to that of pate. The pate can be baked both in a larger form and in a few smaller ones. I recommend the second option. It is easier to portion and keeps better. You can also use smaller jars.

  • 500 g liver
  • 200 ml sweet cream
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon of garlic powder
  • ¼ teaspoon ground nutmeg, optional
  • butter for greased forms
  • 200 g butter, or lard, or poultry fat

The liver is cleaned of thicker skin, rinsed and drained. Add the cream, eggs, salt and spices and chop on the robot (the large one with a bowl or the vertical one with a foot). Then the composition will be strained through a sieve to stop any remaining skin.

The ceramic molds (or jars) are greased with a little butter and placed in a larger tray. Pour the composition into molds, leaving about 1-2 cm from the edge.

Pour hot water into the pan, to be up to half the shapes. Cover the tray with aluminum foil or a lid and place in the oven heated to 160 degrees C for about 45-60 minutes. The surface of the pate must be completely coagulated.

Melt the fat in a kettle and pour into molds over the pate to cover the surface well. After complete cooling, cover the molds with cling film (or put the lids in jars) and refrigerate. The first tasting is good to be done after a few hours in the cold.

TOTAL: 1030 grams, 2990.1 calories, 103.4 protein, 280.5 fat, 6.6 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Baked liver pate

Recently, however, I tried the method seen here and I was impressed by the fine consistency and the more refined taste of the pate. "Sealed" with melted butter, it keeps quite well in the refrigerator. I also used duck fat, which I liked even more, because it has a softer consistency than butter, closer to that of pate. The pate can be baked in both a larger and a few smaller shapes. I recommend the second option. It is easier to portion and keeps better. You can also use smaller jars.

  • 500 g liver
  • 200 ml sweet cream
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon of garlic powder
  • ¼ teaspoon ground nutmeg, optional
  • butter for greased forms
  • 200 g butter, or lard, or poultry fat

The liver is cleaned of thicker skin, rinsed and drained. Add the cream, eggs, salt and spices and chop on the robot (the large one with a bowl or the vertical one with a foot). Then the composition will be strained through a sieve to stop any remaining skin.

The ceramic molds (or jars) are greased with a little butter and placed in a larger tray. Pour the composition into molds, leaving about 1-2 cm from the edge.

Pour hot water into the pan, to be up to half the shapes. Cover the tray with aluminum foil or a lid and place in the oven heated to 160 degrees C for about 45-60 minutes. The surface of the pate must be completely coagulated.

Melt the fat in a kettle and pour into molds over the pate to cover the surface well. After complete cooling, cover the molds with cling film (or put the lids in jars) and refrigerate. The first tasting is good to be done after a few hours in the cold.

TOTAL: 1030 grams, 2990.1 calories, 103.4 protein, 280.5 fat, 6.6 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Baked liver pate

Recently, however, I tried the method seen here and I was impressed by the fine consistency and the more refined taste of the pate. "Sealed" with melted butter, it keeps quite well in the refrigerator. I also used duck fat, which I liked even more, because it has a softer consistency than butter, closer to that of pate. The pate can be baked both in a larger form and in a few smaller ones. I recommend the second option. It is easier to portion and keeps better. You can also use smaller jars.

  • 500 g liver
  • 200 ml sweet cream
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon of garlic powder
  • ¼ teaspoon ground nutmeg, optional
  • butter for greased forms
  • 200 g butter, or lard, or poultry fat

The liver is cleaned of thicker skin, rinsed and drained. Add the cream, eggs, salt and spices and chop on the robot (the large one with a bowl or the vertical one with a foot). Then the composition will be strained through a sieve to stop any remaining skin.

The ceramic molds (or jars) are greased with a little butter and placed in a larger tray. Pour the composition into molds, leaving about 1-2 cm from the edge.

Pour hot water into the pan, to be up to half the shapes. Cover the tray with aluminum foil or a lid and place in the oven heated to 160 degrees C for about 45-60 minutes. The surface of the pate must be completely coagulated.

Melt the fat in a kettle and pour into molds over the pate to cover the surface well. After complete cooling, cover the molds with cling film (or put the lids in jars) and refrigerate. The first tasting is good to be done after a few hours in the cold.

TOTAL: 1030 grams, 2990.1 calories, 103.4 protein, 280.5 fat, 6.6 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Pork liver pate, grandmother's recipe

Ingredient:One kilogram of pork liver, 150 ml milk, 250 g butter, 250 g pork leg, 150 g pork leg, 80 g pork bacon, 6 onions, 2-3 bay leaves, salt, pepper (to taste), a tip of the sweet paprika knife

Method of preparation:Wash the liver, clean it, cut it into cubes and leave it in cold water for about 20 minutes, during which time the water is changed 2-3 times until it remains clean. Wash the pork leg, as well as the pork meat, cut it into cubes then boil it in cold water with a little salt, and add it over the piece of bacon (you can also use smoked bacon for extra flavor). After 10 minutes, remove the piece of bacon and let the meat boil and the feathered goose is well cooked. After the meat is cooked, remove from the pot and set aside to cool. The liver is removed from the water and placed in a bowl in which the milk was placed together with the bay leaves. Leave the liver in milk for about 20 minutes.

Peel an onion, wash it and cut it into cubes, then put it to harden with two tablespoons of butter in a pan, always stirring in it with a wooden spoon so that it doesn't burn. After the onion softened enough, remove from the pan and allow to cool.

The pieces of liver are removed from the milk, drained well and fried. Fry the liver on both sides, add a little water, salt and pepper, then simmer.

After it is sufficiently boiled, turn off the heat and let the liver cool.

In a blender put all the ingredients, liver, finely chopped fat, and boiled meat, the rest of the butter at room temperature, hardened onion, salt and pepper to taste and blend all the ingredients until you get a fine enough paste to spread on bread. The pate is kept cold in the refrigerator, in hermetically sealed jars. According to everyone's wishes, you can add olives, mushrooms or greens to the pate. We wish you good appetite and increase your cooking!


Beef liver pate and liver roll: homemade recipe, photo and video

In recent years, the quality of products in stores, including my favorite - liver pate, is deteriorating. He can add starch and soy, not to mention a variety of additives, such as E. So for the last three years, I've been making liver pâté myself at home.

It is this recipe, I have today, and learn and discuss how to make it still, and liver liver (see. At the end of the article). There - at the end of the article there is a film of their preparation, as well as the various recipe options.

So, for the preparation of liver pate, we need the following ingredients:

500 g beef liver, 150 g onions, 150 g carrots, 100 grams of butter.

Step in pershiy.Pratsyuemo liver.

clear beef liver film, cut into pieces about the size of 3 by 3 cm, wash the slices under cold water, throw them in a strainer and vidtsiditi liver slices.We can easily salt and fry in a pan with vegetable oil for 15-20 minutes. To be seen. In the picture.

With a step drugiy.Pratsyuemo carrots and onions.

Cut the onion as in the photo.

Then lightly sauté the onion and fry separately on another pan with vegetable oil.

Grilled carrots, just like in this photo.

Then grated carrots in the pan and tilt and fry separately from the other ingredients.

Note: If the liver a lot of fluid (after you have washed it under water), it is possible to fry it with carrots (carrots absorb excess fluid from the liver slices).

Step tretiy.Vsi cool for 20-30 minutes.

Stage chetvertiy.Robimo own pateu.

After a break of 20-30 minutes, all the ingredients fried and mix twice rolls through a meat grinder or blender to break (see. On the photo).

Pyatiy.Dodaemo oil one step.

100 grams of butter in the microwave or melt the low heat on the cooking butter.Dodaemo butter in a bowl of pasta. Then add salt to taste and pepper and again all peremishuemo.U conclusion Pate put in a jar and put it in the refrigerator.

Spread on bread, butter, and on top of our home liver smear smear. Very tasty!

Part for the preparation of this dish using chicken liver. In this case, pate you more tender, but the classic liver odor he will not.

But, like housewives made of pate of liver bread.


Ingredients for the recipe for eggs stuffed with mayonnaise and liver pate

  • 10 eggs
  • Salt
  • Mustard (I used 3 tablespoons)
  • Oil
  • 50 g pate
  • 2 tablespoons sour cream
  • Green parsley for decoration

How do I prepare the recipe for eggs stuffed with mayonnaise?

Put 8 eggs to boil over medium heat. When the water starts to boil, let it cook for another 10 minutes. Cool, then carefully peel.

I usually make mayonnaise harder because at the end I add 2 tablespoons of sour cream.

You can also add pepper, green onion stalks, pickled cucumbers or donuts in vinegar, cut into cubes.

Stir until well blended and then fill with eggs.

I place them face down (that's how I like them) and put the remaining mayonnaise on top and decorate with green parsley. According to desire and imagination, the decor can be more special.

Leave to cool for at least 2 hours before serving. During this time the flavors are harmonized and the filling hardens.

The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win


Natural juices and vegetable soup

Also for a liver cleansed of toxins, the following treatment is indicated: in a liter of spring water add 150 g of bee honey, 0.5 kg of grated horseradish root, seal tightly and leave for 24 hours. . Drink a tablespoon, 3 times a day, before meals.

The liver is also cleaned with a mixture of half a glass of cabbage die and half a glass of tomato juice, consumed for a long time. It is also good to mix equal parts of cucumber juice, beets and carrots, which also cleans the gallbladder. In addition to cleansing, the liver also needs food support.

Very effective is the vegetable soup (potatoes, carrots, beets, cabbage, onions) in which a teaspoon of dill seeds, nettle, parsley, celery, bay leaves were added. The soup is used in case of hepatic jaundice, hepatitis, cirrhosis, to restore liver function.

The best liver remedies

  • daily consumption of 200 ml of grape juice strengthens not only the liver but also the heart.
  • drink 3 times a day 150 ml of eggplant juice, then a tablespoon of grated pumpkin.
  • millet pilaf is recommended for healing the liver, gallbladder and spleen.
  • In the case of hepatitis and cirrhosis, the elders used horseradish very often. A glass of horseradish flowers is soaked for 10 days in 500 ml of brandy and drink a tablespoon 3 times a day before meals.
  • 1 kg of crushed onions mix with 2 glasses of sugar, heat in the oven until the color of the syrup turns yellow. Consume one tablespoon in the morning on an empty stomach for several months.
  • 1 kg of potatoes wash well with a toothbrush, but do not laugh peel. Boil in 6 liters of water over low heat for 4 hours. Drink 2 tablespoons of that water, 3 times a day, 40 minutes before a meal.
  • To remove the stones from the liver, our grandmothers made beetroot syrup over low heat for a long time until the water thickened.
  • coffee should be replaced with chicory or melon seeds.
  • In case of jaundice, 60 g of dried and crushed willow bark is boiled in a liter of water for 15-20 minutes, left in a thermos for 24 hours. After straining, drink 150 ml three times a day before meals.

& # 8211 for liver cirrhosis prepare a mixture of pea oats, corn silk and chicory root, 50 g each, a finely chopped lemon. Boil in 500 ml of water for 5-8 minutes. After cooling, add honey to taste. Drink all day instead of any drink for a year.

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