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Beef liver pate with mushrooms and vegetables in the oven. Liver pate in the oven How to bake liver pate

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!

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.

Rinse the liver well under running water, do not clean the liver of films and veins, this is acceptable in this recipe. Place the liver in a deep blender bowl or grind it in a meat grinder; a blender is of course better, because a blender produces a different consistency. Add milk and cognac to the liver, then add the egg to them. Add all the spices except the bay leaf.

Peel the garlic, take one clove, chop it and add it to the blender with the rest of the ingredients. Then grind all the ingredients together very thoroughly, you should get a liquid mass.

Melt 30 grams of butter and add it to the resulting liquid liver mass, stir. Prepare the pate molds and pour the pate mixture into the molds. It is better to do this through a small sieve, this way you will get rid of unbroken lumps and your pate will turn out to be a homogeneous mass.

Forms with pate should be placed in the oven in a so-called water bath. What's the best way to do this? Take an iron container and fill it with water so that when you place the molds, the water reaches the middle of the mold with the pate.

Place the molds in the oven and bake at 180 degrees for 25-30 minutes. If you are preparing liver pate baked in the oven from chicken liver, then the cooking time should be reduced to 20 minutes, since chicken liver is more tender and it cooks faster than any other liver.

The pate will become dense on the surface and puff up, but if you try it with your finger, it has a completely soft surface. When you take the pate out of the oven in this form, let it cool to room temperature, it will shrink a little, its airy surface will drop a little. Take the remaining butter, melt it and pour it on top of the pate. This procedure will prevent the pate from hardening on top, and the oil will preserve it.

Decorate the top of the pate with bay leaves and place it in the refrigerator to harden completely. You can serve the pate with any toast or a piece of soft toasted white bread. The pate should only be stored in the refrigerator for no more than 3 days from the date of preparation. Enjoy your meal!

Oven-baked pate is also prepared in a variety of other ways. All ingredients can be ground in a meat grinder, adding blue onions, carrots and mushrooms, and lard to the liver. All ingredients are ground in the required proportions and poured into an oblong iron mold lined with baking paper. It is baked and served cut into pieces, also with various types of bread.

The pate prepared in the form of a roll looks very beautiful on the festive table. In this pate, strips of liver alternate with strips of butter, which gives the dish not only a perfect appearance, but also a wonderful taste.

Prepare healthy and tasty food at home in your kitchen, because pates prepared at home are much tastier than those sold on store shelves.

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.