How to cook liver pate with ginger and prunes. Liver pate with prunes Liver pate recipes

A simple recipe for a delicious liver pate with prunes.

Ingredients

• 500 g chicken liver
• 1 large onion
• 1 garlic clove
• 3 tbsp Roma
• 75 ml. heavy cream
• 50 g butter
• 2 tbsp vegetable oil
• 100 g prunes
• 50 ml. hot water
• ¼ tsp dried rosemary
• salt, to taste
• freshly ground black pepper, to taste

Cooking

1. Peel the liver from veins, rinse and cut into small pieces.
2. Peel onion and garlic. Cut the onion into cubes, finely chop the garlic.
3. Heat vegetable oil and half the butter in a frying pan.
4. Add onion to oil and fry until translucent.
5. Add garlic and liver. Fry the liver until done.
6. Salt and pepper the liver. Add rosemary. Pour rum into the liver and, stirring constantly, evaporate it over high heat for 1-2 minutes.
7. Add cream to the liver and heat for 1-2 minutes.
8. Remove liver from heat and cool to room temperature.
9. Pour prunes with hot, but not boiling water and leave for 5-7 minutes. Remove the slightly swollen prunes from the water and dry well.
10. Chop prunes into small pieces.
11. Transfer the liver with the resulting sauce to the blender bowl, add the remaining butter. Beat the pate until a homogeneous fluffy mass.
12. Add pieces of prunes to the pate and mix.
13. Transfer the pâté to serving forms.
14. Ready pate can be poured with melted butter.
15. Before serving, it is advisable to keep the pate in the refrigerator for 2-3 hours.

Note

Nutritional value of 100g. ready meals: proteins-11.3 g; fats - 14.8 g; carbohydrates-8.0 g; 224 kcal.

Cooking time: 40 minutes.

Bon appetit!

Liver pate with prunes is tender with a subtle hint of sweetness thanks to prunes. This recipe is sure to please the kids. And you will
watch how they will gobble up the product of your simple labor and, without having chewed it yet, slur it - "mom! more!" Homemade pate is easy to prepare, does not take long, it can be stored in the refrigerator and used not only as a snack, but also as a component of a salad with eggs, for example. For cooking, in addition to products, you will need a meat grinder. The same, mechanical, since Soviet times. Eat? Well then, get to work! We will tell you how to cook liver pate with ginger and prunes.
Ingredients:
any liver - 500 grams;
carrots and onions, medium - 1 each;
celery or parsley root - 150 grams;
prunes - 50 grams;
fresh ginger - 25 grams;
butter - 100 grams;
bay leaf - 2 pcs.;
spices, herbs - to taste.

Recipe with photo step by step:

How to cook homemade pate?



Rinse the liver under cold water and place in boiling clean water, add bay leaf and boil until tender (20-30 minutes).
Drain part of the broth, pour the rest into a cup - useful for stewing vegetables.



Let the liver cool in a saucepan with a lid on.



Peel and wash onions, carrots and celery, cut or grate on a coarse grater.





Heat the vegetable oil in a frying pan, put the vegetables there, pour the decoction from the liver and simmer over medium heat for 10 minutes.
Rinse the ginger, peel the skin (which should not be thrown away, it is better to add to
tea, very tasty and healthy), cut into small slices.
Put ginger to vegetables, add spices, herbs and simmer for another 5 minutes.
Rinse the prunes, dry with a napkin, make sure that there are no seeds, pour over the prunes with boiling water.



Remove the steamed vegetables from the heat and transfer to a plate to cool.
Cut the cooled liver into small pieces.
Pass the liver, vegetables, prunes 2-3 times through a meat grinder, adding in small portions alternately.
Soften the butter and add to the pate, beat the mass with a spatula or a mixer at low speed with a dough attachment.
Store the finished pate in glass or metal airtight food trays. And from the liver you can make delicious

This pate will change your idea of ​​what a pate can be. Its unusual sweet aftertaste perfectly harmonizes with the taste of the liver and creates an interesting flavor bouquet.
Probably every housewife knows how to cook liver pate according to the classic recipe. And although there is nothing complicated about this, and chicken liver pate is generally prepared very quickly, many do not want to bother and prefer to buy pates in supermarkets. This is where their mistake lies. It's not just about the taste of purchased pates - usually they add pepper from the heart, so you can't really distinguish the taste. The thing is completely different: pate is canned food, and, like any canned food, they add an unmeasured amount of various additives to improve taste, color, and also for the possibility of long-term storage. Do you need it? Your body is definitely not.
A few words about prunes and how they ended up in this recipe. no one raises questions - they are simply eaten instantly, because it is very tasty. in terms of popularity, it has almost caught up with Olivier. Prunes add a delightful touch to any dish, in Asia they are often added to meat pilaf, and this is a real delicacy. Make a liver pate with prunes and nuts, and it will become your favorite snack.

Servings: undefined
Calories: high calorie
Calories per serving: 270 kcal / 100 g

To prepare the liver pate with prunes and nuts, you will need:

beef or chicken liver - 500 g
butter -100 g
carrots - 1 pc. (large)
onion - 1-2 heads
walnuts - 100 g
pitted prunes - 50-100 g (depending on the desired degree of sweetness)
salt, ground black pepper - to taste
vegetable oil - for frying

Liver pate with prunes and nuts is prepared as follows:

1. Peel onions and carrots, wash and cut onions into small cubes, and carrots into small strips.
2. In a pan with a little vegetable oil, fry the onion, then add the carrots and lightly simmer them together.
3. Soak the liver in advance in a cold century for about 2 hours, then clean it from ducts and films, cut into pieces and add to the pan with vegetables. Fry everything together, stirring occasionally, about 7 minutes.
4. Before cooking, pour prunes with boiling water for 10 minutes, add it to the pan, stir, heat for a few minutes and then pepper and salt.
5. Turn off the heat, cool the resulting mass, add nuts and soft butter, and then chop with a blender or scroll through a meat grinder a couple of times. You can still leave a few prunes and walnut kernels, chop them coarsely and mix into the finished pate so that they are evenly distributed.
6. Transfer the pâté to a mold, compact and store in the refrigerator.