Liver pate (baked)

Category: Cold meals and snacks
Liver pate (baked)

Ingredients

Beef liver 500g
Sprouted barrels 100g
Veal 100g
Carrots (medium) 2 pcs.
Bulb (large) 1 PC.
Cream (or fatty sour cream) 3 tbsp. l.
Salt, pepper, spices
Eggs 1-2 pcs.

Cooking method

  • Cut the liver into large pieces and fry in a pan in a little oil with chopped onions and carrots. Grind veal and barrels in a blender. Chop the cooled liver, carrots and onions in a blender. Mix all ingredients, add cream, eggs, season to taste. Grease a baking dish with vegetable oil (I have a silicone one), lay out and smooth the surface of the pate. Bake in an oven preheated to 180-200 * for 30-40 minutes. Cool, remove from the mold.

  • Bon Appetit!


Alim
The secret ingredient "Sprouted barrels" is completely incomprehensible ... whose barrel and where it sprouted
Zest
Quote: Alim

The secret ingredient "Sprouted barrels" is completely incomprehensible ... whose barrel and where it sprouted

maybe it's the underwire?
himichka
Bacon
Gasha
Quote: himichka

Bacon

Yeah ... the barrel is very grown ...
kava
You can also have bacon, you can also brisket, you can also barrels ... The main thing is to look something like this Liver pate (baked)

And no secret ingredients
koziv
Just a huge THANKS for the recipe !!!!!!! The husband is very fond of the purchased pate, which can be cut (sold in our market in sausage stalls), so this one is very similar to the purchased one, only you know exactly what you put there and when you cooked it !!!!!!!! I made it from chicken liver, instead of veal, I added a piece of lean pork and fatty trimmings from meat instead of sub-cabbage. Very, very tasty !!!!!!! Sorry, no photo, because I didn't cook at home!
kava
koziv, thanks for the nice words! I am very glad that you liked it. Yes, you correctly noted - it is such that it can be cut and at the same time is not very dry. Cook for health
Elena4ka
Delicious pate!
I did it in a slow cooker, everything by eye, without a "sprouted barrel", it turned out amazingly tasty. For a change, I added boiled carrots, cut into cubes, to the paste mass - they were a surprise there when cutting the pate.
Next time I want to add boiled quail eggs to the pate before baking.
Kava, Thank you!
kava
Elena4ka, to your health! I love liver in any form, but especially in all kinds of pate. I do not have a multicooker, but judging by the reviews of the girls who use it, the pastries are especially tender, so I think your pate is very tasty! And with eggs it should turn out very beautifully in the context.

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