Chicken liver pate baked in the oven. Liver pate in the oven How to bake pate in the oven

Recipe for liver pate from beef liver with mushrooms and vegetables. Many people unfairly consider beef liver to be a second-rate product, and so, they simply do not know how to cook it. Of course, if you fry the liver in vegetable oil until it becomes hard, this dish will not cause any appetite. But try making a baked pate from the liver, and even with mushrooms and vegetables, it will turn out very tasty! I advise you to leave the finished pate for several hours (preferably overnight) in the refrigerator. The next day, the pate is cut into beautiful, even slices - you can’t imagine anything better for sandwiches.

Vegetables, mushrooms, butter and fat make the liver pate succulent. Thyme, rosemary and paprika add delicious flavors, making this a very satisfying dish.

Now rectangular disposable forms made of aluminum foil have appeared on sale; this is very convenient if you want to take the pate with you to the dacha or outdoors.

• Cooking time: 1 hour 30 minutes
• Number of servings: 6

Ingredients for beef liver pate with mushrooms and vegetables in the oven

• 0.5 kg beef liver;
• 2 chicken eggs;
• 0.35 l milk;
• 150 g champignons;
• 80 g carrots;
• 110 g onions;
• 30 g animal fat;
• 50 g butter;
• 2 tsp. sweet ground paprika;
• 1 tsp. dried thyme;
• chili pepper, rosemary, salt, semolina or corn grits.

Method for preparing beef liver pate with mushrooms and vegetables in the oven

Heat vegetable oil or fat in a thick-bottomed frying pan; I keep rendered chicken fat for such cases. Fry finely chopped onion and grated carrots until tender; the vegetables should become completely soft.

After the vegetables, prepare the champignons cut into thin slices. People often ask: is it possible to wash mushrooms? If the mushrooms are clean, then simply wipe them with a napkin and chop them; if they are dirty, you need to wash them thoroughly.

Chop the liver coarsely, peel off the films, soak in a glass of cold milk, add a teaspoon of salt. It is best to soak the liver the day before preparing the pate, but if there is no time, then leave it in the milk for at least 20-30 minutes.

Drain the milk in which the liver was soaked, add raw eggs, 50 ml of fresh milk. Place the ingredients in a blender and grind to a smooth puree.

Add 25 g of melted butter, salt to taste, ground sweet paprika, dried thyme, chopped chili pepper to the liver mince, mix the ingredients well.

Grease the baking dish with butter, sprinkle with corn or semolina so that the pate does not stick to the pan.

Fill the form with fried vegetables and champignons, add finely chopped rosemary.

You can add vegetables and mushrooms to the minced liver, but I like pate, which has a thin layer of vegetables. You can cook the way you like, it doesn’t affect the final result.

Pour the minced liver into the mold, place it in a large deep baking tray half filled with hot water. Preheat the oven to 180 degrees Celsius.

Cook the pate in a water bath for about 1 hour, 10 minutes before it’s ready, put small pieces of the remaining butter on it.

Homemade liver pates can be divided into two groups according to cooking technology. The first includes those in which the liver along with additives is first fried and stewed, and then crushed and brought to a paste-like consistency. This method is more often practiced and better known.

In the second group there are pates in which the liver is first crushed, and then all other manipulations are carried out. Moreover, such pates are usually prepared in the oven. And this is very convenient, because you simply distribute the ingredients turned into a paste into molds, bake, and that’s it!

Homemade pates in the oven are less caloric. The fact is that the pate, which is prepared by frying, after grinding requires the addition of a sufficiently large amount of butter to make it convenient to spread on bread. Pate from the oven does without this.

Another advantage of liver pate from the oven is its more delicate consistency and pink rather than gray color. Agree, this is much more appetizing!

Cooking time: 35-40 minutes. Yield: 2 jars of 150 ml.

Ingredients

• liver (pork, beef or chicken) 250 grams
• butter 70 grams
• milk 30 ml
• egg 1 piece
• cognac 1 tbsp. spoon
• garlic 1 clove
• spices: salt, pepper, nutmeg, Provençal herbs (to taste)
• bay leaf for decoration

Preparation

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Wash the liver thoroughly. There is no need to remove the films - this is also the beauty of the recipe, because you save quite a lot of time and effort! Just cut the liver into small pieces.



Place the liver in a deep blender bowl or any other deep container. Add milk and cognac.



Then beat in the egg.



Add spices.



Peel and chop the garlic clove and place it in the container with the liver.



Now blend the ingredients very thoroughly with a blender. You will get a liquid mass.



Melt the butter.



Add 30 grams of oil to the liver base.



Now pour the liver mass into baking molds, using a sieve. This way, you can easily get rid of pieces, films and possible lumps that were not finished with the blender - the pate will turn out homogeneous.



Place the molds with the pate in a large container and fill it with boiling water so that it reaches the level of the middle of the molds.



Place the pate in the oven and bake for 25 minutes at 160 degrees. If you are making chicken liver pate, you can reduce the cooking time to 20 minutes. The pate will set and puff up slightly, but will remain soft if you press lightly with your finger.



Let the pate cool to room temperature so that the swollen part slowly subsides, then fill it with the remaining butter - it will protect the pate from airing.



Decorate the pate with a laurel leaf and refrigerate until completely cool.
Serve the pate with toasted white bread or thin slices of rye. Store in the refrigerator for 3-4 days.

Today we will prepare a very simple, appetizing, healthy and quite filling dish - chicken liver pate baked in the oven. Any liver contains vitamins necessary for us, which are usually absent or very little in other products. And chicken is also an easily digestible dietary product. And we haven’t even begun to talk about its taste, which is also excellent! Well, plus it also cooks quite quickly.

Let's move on to the pate itself. At its core, this is a cold appetizer, but oven-baked pate can also be used as a hot dish. Especially if you have a good, delicious golden brown crust!

To prepare chicken liver pate you need to take:

• chicken liver – 800 g
• butter – 250 g
• garlic – 2 cloves
• cognac – 50 ml
• thyme – 1 teaspoon
• black pepper – ½ teaspoon
• salt – 1 teaspoon

Making baked chicken liver pate

We wash the chicken liver, carefully cut off all the films from it and put it in a blender.

Add pepper, garlic, salt, dried thyme to the liver. Pour in cognac and add pre-softened butter.

Now you need to grind everything in a blender into a homogeneous mass. The consistency will be like gruel or very liquid puree. Even more like liquid sour cream.

Now pour the resulting minced meat into the pre-greased molds.

Cover the forms with foil. The oven needs to be preheated to 180°C. Place the molds in it for 50 minutes. Then remove the foil and bake for another 10-15 minutes. You can brush the top of the pate a little with something to get a golden brown crust.

Actually, you can also serve hot pate. But traditional technology involves pre-cooling it. Therefore, pour melted butter over it, wait for the dish to cool and put it in the refrigerator for a couple of hours.

Chicken pate prepared in this way has a very delicate consistency - like a cream. So it’s very convenient to spread it on bread and eat it as a snack, on a picnic, or just during a lunch or coffee break.

By the way, this recipe can easily be varied by adding nuts, raisins, mushrooms, and olives to it at the stage of mixing the products. Bon appetit!

Baked liver chicken pate “Tender”

Another similar recipe with a different set of ingredients.

We take the following products:

• chicken liver – 400 g
• onion – 1 pc.
• garlic – 3–4 cloves
• eggs – 2 pcs.
• cream – 50 ml
• whiskey or cognac – 20 ml
• white bread - 1 slice
• vegetable oil
• salt pepper

We wash and clean the liver from veins and films. Chop the onion, saute, add garlic.

Soak the bread.

Grind the liver.

Add bread, onions, eggs, alcohol, pepper to the liver. Whisk.

Grease the molds with oil.

Pour the prepared liver mass into molds.

Cover the molds with foil.

Place the molds in the oven in a large container into which we pour water. Bake the liver pate in a water bath for 1 hour at 180°C. Leave the finished pate to cool in the oven.

Drizzle melted butter over the top of the pate.

Place the pate in the refrigerator overnight.

The pate turns out very tender, downright tender! Bon appetit!

And finally, a video recipe. Here chicken pate is prepared using more complex technology. The liver is first fried in a frying pan, like a number of other ingredients, and only then baked in the oven. If you like to tinker and get a not entirely trivial result, try it!

It’s good to have a jar of this pate in the refrigerator / The pate is more tender than tender
An interesting recipe for pate that needs to be baked in the oven. Easy to prepare, tastes very delicate! It turns out a lot and it’s great! Prepare for your health!

Let's prepare all the products at once and get started. Wash the liver well and dry it slightly.

liver 1 kg
milk 1/2 cup
butter 80 gr
eggs 3-4 pcs
onion 2 pcs
lard 20 g
cognac 3 tbsp
garlic 2 cloves
salt 1 teaspoon (without slide)
black pepper 1\2 tsp
thyme 1\2 tsp
nutmeg
butter for filling 70-100 g
Finely chop a piece of bacon and melt the fat in a frying pan.

Remove the cracklings and fry the chopped onion until tender. Now we collect everything in a convenient, large cup. Liver, salt, pepper, melted butter, eggs, fried onions, milk and thyme.

To make our pate really very tender, let’s pass the resulting mass through a sieve.

Let's prepare a mold (I have a ceramic one) where the jars (0.25) for the pate will stand. Fill all jars 2/3 full, do not fill them full. Pour hot water into the mold, up to the middle of the jars.

Cover the jars with foil and place in a preheated oven at 160 degrees.
Cook for 30-45 minutes, the pate will swell greatly and cracks will appear. When the pate cools, it will settle. I had the opportunity to measure the temperature of the finished pate in the center of the jar, 75 degrees after 45 minutes.

Step 1: Prepare the chicken liver.

In order to prepare a delicious pate, you need to be able to properly clean chicken liver and, even if this is the most unpleasant moment of cooking, it must be treated with special care, because everyone knows that as much as liver is a useful product, it is also capricious. So, first, remove all films and veins from the offal you have chosen; usually they are soft and getting rid of them is simple and easy. Now chop the chicken liver and place the resulting pieces in a colander. In between, boil about two liters of water in a saucepan. Scald pieces of chicken liver in a colander with boiling water, this will remove the bitterness and wash away the dirt remaining after cleaning. That's all, the most unpleasant stage of preparing pate is over. Place the colander with the offal hanging and let the excess liquid drain from it while you move on to the next stage of cooking.

Step 2: Sauté the onion and liver.

Peel the onion and clove of garlic and cut off any excess. The onion needs to be cut into small cubes, be careful, because at the end of this process the onion tends to slip out of your hands. In addition, to prevent the juice from splashing in all directions and irritating your eyes and nose, it is better to moisten the knife with ice water. You don’t have to chop the garlic yet, since we will still add it to the general mixture only when it is in the blender.
Melt in a frying pan 1/2 part prepared butter and fry the onion in it until golden brown and slightly translucent.


Add chopped liver to the onion in oil and stir. Reduce the heat, because you need to cook on the slowest, cover the frying pan with a lid and simmer the whole mixture 10 minutes. Once the required amount of time has passed, remove everything from the stove and move on to the next step.

Step 3: Grind the ingredients and mix.

Pour the contents of the frying pan into a deep blender bowl; you can mash the liver mass a little with a fork so that it takes up less space and makes it easier to add other ingredients. Add wheat flour to the liver and onions, pour in the sherry, eggs, heavy cream, as well as salt and pepper, and, of course, don’t forget about the garlic. Turn on the blender and use it to mix thoroughly, chop the ingredients, turning them into a homogeneous brown-pink mass. It may seem that the mass is a little liquid, but that’s okay, that’s how it should be. Once you achieve the desired consistency, move on to the next step.

Step 4: Bake the pate.

Grease the pan with a small amount of butter or vegetable oil; you can also simply spread two layers of foil on top of it, leaving long edges. Pour the mixture for preparing liver pate into the prepared bowl. Cover the top of the pan with foil. Pour water onto a large baking sheet and place the mold in it with the liver mass inside.
The oven must be preheated to 180 degrees, and after it reaches the desired temperature, place a baking tray with water and a mold in it. Bake the pate 80-90 minutes. Behind 10 minutes Before the end of cooking, remove the lid from the foil and continue baking for the remaining time until your pate browns.
At the same time, take a saucepan and, placing it on the fire, melt the remaining half of the butter in it. And when the pate is ready, pour the oil over it and send the dish to steep in the refrigerator for 2-3 hours. After which everything will be finally ready, but it’s better to get the pate in 15-20 minutes before serving.

Step 5: Serve the baked chicken liver pate.

Serve the finished chicken liver pate as a snack, spreading it on regular bread, diet bread, stuffing profiteroles or tartlets with it. The latter, by the way, look very good on the holiday table, especially if you decorate them with olives or slices of pickled cucumbers.
Bon appetit!

You can conduct a small experiment and add pieces of fried mushrooms to the pate, just do not mix them with the total mass in a blender. I also came across recipes where crushed nuts were added to the pate.

I often recommend thyme as a spice for chicken pate, literally one tablespoon.

There are also recipes without using cream, then the pate becomes less airy and more elastic, perhaps you will like this consistency more.