How to make liver pate at home

Liver pate at home created – a great way to turn into a delicacy of chicken liver. This whimsical product is quite difficult to make tender and delicious with the help of heat treatment, the liver often becomes dry. If it is not roast to the point and leave the pink flesh inside each piece, this can be dangerous for your health. Of course, there are other ways to deal with the dryness of this wonderful product – serve it with the sauce, season with sour cream, wrapped in thin slices of bacon. But liver pate, home made, – a great economical dish. With vegetables and cream to make it just melting in the mouth.

Liver pate at home

Take a hundred grams of chicken liver, three onions, two carrots, one hundred grams of butter (no other fat it here don't substitute), two hundred grams of cream freshly ground black pepper and salt. That's all you need. To cook liver pate at home, you can take any liver. But chicken is the easiest to clean from streaks, and the taste more delicate. If the type of liver you can experiment, then the butter can not be excluded from the recipe, replacing it with vegetable. First, otherwise your culinary product hardens and acquires the necessary consistency. Secondly, pate liver oil (vegetable) will seem extremely fat, that impairs its taste.

Start cooking

Carrots and onions misleading liver pate required soft, remove dryness of the product. If to do without them (which, in principle, possible), you need to compensate for their lack of a huge amount of butter. This, of course, will not make liver pate (home cooked) a more useful product. So, cut the carrots quite finely or grate it on a grater. Onions cut into arbitrarily. Fry vegetables in vegetable oil until a beautiful Golden hue. It is easy to determine the right degree of doneness by the fact that the pan will begin to come to a sweet, slightly caramel aroma. And onions and carrots need to stop crunching and become much less dense than raw vegetables. The amount they lowered almost three times. You can now spread the prepared pieces of raw liver, sprinkle with salt and pepper. Optionally, you can add a Bay leaf. Simmer for seven minutes. During this time the liver will become quite dry inside. Due to the presence of vegetables and it is harder to overdo in the fire, but still the danger remains. Remove pan from heat and move to the next phase.

Grinding products for pate and final preparation

The Liver should be well cool, but stay warm. This is to ensure that the butter melted upon contact with her. Hot and burning the liver to be in any case should not – so it will absorb more butter and cream, and can also damage the blender. Grind all the ingredients in it or the meat grinder, let cool, and serve with white bread.