Liver pate in German. Leberpastete.

Category: Cold meals and snacks
Kitchen: german
Liver pate in German. Leberpastete.

Ingredients

Liver (I have beef) 1 kg
Large onion 3 pcs
Large carrots 2 pcs
Butter 120 g
Fat cream (I removed it from the village of milk) minimum 1 stk
salt, pepper, spices taste
sugar (without me) taste
Fat sour cream (I have my own) 3 tbsp. l.
fruits-vegetables-nuts when mashed or in pieces into a cooked by interest
Gelatin (I have 2 packs of 20g each) 2-3 pack

Cooking method

  • Pate is a "royal delicacy". Pâté (German Rastete - "pâté, pie") is minced meat from game, meat, liver, eggs, mushrooms, truffles, etc., prepared in a special way; and also this is the name of a round puff pastry pie stuffed with minced meat, which in the time of Pushkin was called Strasbourg pie and is mentioned in the novel "Eugene Onegin".
  • There is a version that pâté is an invention of Western European cuisine, which was mentioned in medieval culinary treatises. These dishes were considered very difficult, because often for their preparation it was necessary to stock up on at least a couple of hundred ingredients, and then conjure over them for days ...
  • Remember Jacob, the hero of Wilhelm Hauff's fairy tale "The Dwarf Nose", who was entrusted with the most difficult thing only in his fifth year in the royal kitchen - pate?
  • This dish was a favorite delicacy of the nobility, and its recipes became more and more elaborate over time. So, in the 16th century in Western Europe, huge cakes came into fashion - pate "with a surprise inside", and this was invented by German court chefs who made a giant pate. They hid live squirrels, rabbits and birds inside it. When, at a solemn moment, the cake was cut in half, all these animals scattered and scattered in different directions for the amusement of the royal guests. Such treats were especially popular in France - local chefs treated them with trepidation and named their dishes in honor of eminent persons. For example, "Queen's Bed", "Cardinal's Hat" or "Royal Crown".
  • At the beginning of the 17th century, in French cookbooks, pate was first called not only minced minced meat baked in dough, but also simply boiled meat and offal, rubbed through a sieve and then mixed with mushrooms and spices.
  • Not many people know that nightingale tongues were among the most popular by-products: for an average portion of pâté, at least twenty tongues of poor birds were needed. But the main sensation in the history of pâté, perhaps, was the invention of the famous French delicacy foie gras (translated from French it means “fatty liver”). A culinary miracle of goose liver with the addition of lard was first prepared in Alsace in the late 70s of the 18th century for the ruler of Strasbourg.
  • Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.
  • I will not conjure today))) We will just prepare a delicious pâté, less fat in its usual sense. No protein was harmed during the preparation of this dish!
  • I will make a reservation that this recipe contains gelatin, that is, you can do without oil, add more vegetables, etc. to your taste, and the pate will still freeze! Soak 2-3 packs of gelatin in a little cold water. I took 2 packs and about 0.5 stk of water. Boil the liver until cooked without salt. I cooked in large pieces in SV for 20 minutes, in general, 20 minutes in boiling water on the stove is enough, if finely chopped. Simultaneously, sauté the onion in grow / ghee, add the grated carrots and pour boiling water over it, close the lid and simmer until tender.
  • Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.
  • Cut the finished liver into small pieces (because I have large ones), add the carrot and onion carrot, cream and bring to a boil.She promised not to conjure, but you won't say otherwise) Then salt, pepper, add coriander, nutmeg, herbs, butter (you can do it without it, I am 120gr), village sour cream "standing", in general, we make delicious for ourselves! It will be sweet-creamy-carrot with onion notes ... if you wish, you can add anything! Plums-apples, nuts, cheese, ham, bacon both in the total mass and in splashes (after adding gelatin) .... today I just have a paste, so I did not add anything, let's call it the basic version. After the taste is arranged, boil for a couple of minutes and remove from heat. Purée with an immersion blender for at least 5 minutes. At first, the mass will be grainy, then you get a creamier consistency. Heat the soaked gelatin, do not boil. Add in mashed potatoes and mix everything with a blender. Pour into molds. As I already said, at this stage, you can add nuts, or pieces of fruit (and if you also caramelize them drunk!), Boiled carrots with a flower, that is, according to your mood! We refrigerate on the table, then in the refrigerator. The finished pate keeps its shape well, is cut and smeared, keeping the consistency of the pate. There is no hint of jelly!
  • Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.Liver pate in German. Leberpastete.

The dish is designed for

1,55kg

Time for preparing:

1 hour

Cooking program:

SV, stove, blender

Note

Frozen for future use!

Irgata
thanks to the forum - I learned a lot of dishes that were almost new to me, and German cuisine for me,zealous hostess, close, the pate is excellent and convenient, with some cooking skill it can turn into a regular at the table == just like with ham and sausages, we deftly began to manage
NataliARH
That's right! he should be a regular! did a lot at once and just get it out of the freezer. Moreover, there is no taste of gelatin and no hint of the consistency of jelly!
Scops owl
I love pates very much. Thanks for another recipe.
NataliARH
Larissa, glad you liked!
vedmacck
An interesting idea with gelatin - I took it to the bookmarks.
yudinel
NataliARH, I will definitely try, I really like pates with homemade bread, please specify how many grams of gelatin are in a package, we sell both small packages and large
ang-kay
NataliARH, it turned out so uniform. Super. (y) But with grams of gelatin, I also wanted to clarify. We also sell packs of 15.10 and 25 grams.
Alexandra
NataliARH, great pate!
NataliARH
Girls! Thanks everyone! about the weight of gelatin added to the recipe!
I confess to you, I cheated))) I cooked it myself using the village method (that is, without a prescription, in my head I filled up the gelatin there so that it came out like a store in consistency), and then I thought, maybe the Germans have it !!! so my German intuition is already developing, I also need to add a direct dietary option, I'm doing small things)
Olka I
Class! And I just have a liver :-)
NataliARH
Olga, who will be the first with a photo report)))
Marusya
NataliARH, the pate is simply pleasing to the eye! I think we need to please the stomach according to your recipe. Thank you
NataliARH
Marusya,
Gaby
Natalie, the pate is just handsome and as always the photos are simply gorgeous.
NataliARH
Vika, Thank you! pleasantly!
ang-kay
Liver pate in German. Leberpastete.

Thank you very much. I have never made pate with gelatin, but now I tried it. I have a chicken liver. I put 30 grams of gelatin, but you can also 40, if you want "tighter". Made it easy for myself to cook. She took a thick-walled saucepan. There I fried onions and carrots, added cream and put raw liver. She put out everything together, brought it to taste, poured in gelatin and blended. I didn't add anything else, although I always put a boiled egg. Fried in butter, adding a little odorless sunflower. I will definitely do it with gelatin.
NataliARH
Angela, great! Thanks for the photo! of course, everyone adjusts for himself, I like it more when everything superfluous is boiled out of the liver into water and poured out., I cook soups and goulash by this principle, etc. ... that is, in the second broth)))
Tanyshka
NataliARH, thanks a lot for the recipe. The pate turned out to be delicious. I did it with chicken liver for 1/3 of the recipe, put 15 grams of gelatin.At first I was embarrassed by the fact that the pate with gelatin, I am not a fan of all kinds of jelly, but it really is not noticeable in the pate and spreads perfectly. At dinner, half of them have already been cured, if he lives until the morning, then tomorrow I will post a photo.
celfh
Girls, what is SV?)))
NataliARH
Tanyshka, Tanya! It's good that I trusted the recipe and me (I'm not a fan of jelly myself) by the way, after defrosting, the structure does not change and the taste does not change either! safely store for future use to save time!
NataliARH
celfh, Tatiana, SV - pressure cooker.
celfh
Quote: NataliARH
SV - pressure cooker.
It didn't even occur to me)))) Thank you!
Katko
Great recipe, thanks
I tried different ones, but either the consistency is not the same, then the taste is uninteresting ... And here is the form and content ... And it also tolerates freezing well, otherwise I will do a lot, then it deteriorates in the refrigerator, you can't eat it right away ...
NataliARH
KaterinaI hope you will use it
lukois
Liver pate in German. Leberpastete.

There were 800 grams of goose liver, it turned out to be beautiful) It is cooling down, I already like it. We will use the recipe often))

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