Liver pate with raw apple recipe. Chicken liver pate with apples. How to make liver pate with apple
Today I want to offer you interesting recipe not only original and tasty, but also healthy and not too high-calorie snacks from beef liver, which is suitable for both holidays and daily use. Liver pate with apples and nuts is prepared quite simply and quickly, and the taste is so refined and refined that it certainly deserves all praise. The pate made from healthy beef liver according to this simple recipe has a thick consistency and deep, rich taste. At the same time, it is easily spread on bread and is simply ideal for breakfast, as it contains a lot of protein, which satisfies hunger for a long time, and also gives strength and endurance for an effective start to the day.
As you know, the liver contains a lot of iron in a highly digestible form, which is necessary for the hematopoietic system, so it is very useful and should certainly be present in the diet of children and adults. That's why the liver pate sandwich is... great snack and a worthy alternative to sausages and other usual sandwich fillings. And since most children don’t really like traditional dishes from offal, then this tender and tasty beef liver pate is quite capable of replacing them. Adding to pate grated apple and pieces walnuts They give it a slightly unusual, but pleasant aroma and taste and make this dish not just everyday food, but quite a noble or even festive dish.
Offer your family and guests an exquisite liver paste with apples and nuts, and they will be able to get not only pleasure, but also undoubted benefits from this wonderful offal. Tart pieces of walnuts go well with the deep taste of beef liver, and fresh apple gives this pate a subtle aroma and light refreshing sourness. If you don't just spread the pate on bread, but artistically place it on crackers or toasted croutons using a pastry bag, then your guests will never forget this magnificent liver appetizer. Be sure to try it and see for yourself!
Useful information How to prepare liver pate with apple and nuts - original recipe beef liver pate with step-by-step photosINGREDIENTS:
- 500 g beef liver
- 1 patient onion
- 1 patient apple
- 50 g walnuts
- 70 g softened butter
- 3 – 4 teeth. garlic
- salt, pepper mixture, pinch nutmeg
COOKING METHOD:
1. To prepare liver pate with nuts and apple, first prepare everything necessary ingredients. Rinse the beef liver thoroughly and cut into medium-sized cubes.
Important! Beef liver is usually covered with a film that must be removed by lifting it from the edge with a knife and carefully pulling it off the entire surface. In addition, there may be areas of tough connective tissue and large vessels that should be carefully excised.
2. Peel the onions and cut into small cubes. 
3. Peel the apple and grate it on a coarse grater.
Advice! To prepare liver pate, you need to use a sweet and sour apple with dense pulp, for example, Granny Smith, Semerenko or Antonovka varieties.
4. Walnuts Place in a bag and chop using a rolling pin or meat mallet until it becomes coarse crumbs. To do this, place the bag of nuts on a cutting board, throw a kitchen towel on top so as not to make holes in the bag, and tap with a meat mallet or roll several times with a rolling pin. This technology allows you to get more large pieces of nuts and less debris, which is inevitable when using a blender. 
5. Melt 20 g of butter in a frying pan, add chopped onion and fry it over medium heat for 6 - 8 minutes until transparent. 
6. Add the liver to the onion and fry it on all sides for 8 - 10 minutes, stirring occasionally. 
7. Put grated apple, salt and a mixture of aromatic peppers into a frying pan, mix everything thoroughly and cook over medium heat for 13 - 15 minutes until excess liquid boils away. At the end of cooking, stir and make sure that the dish does not burn. 
8. Place the liver from the frying pan into a bowl, cool until warm and grind into a smooth, homogeneous mass using a blender. 
9. Add the garlic passed through the press and the remaining soft butter (50 g), then process the liver pate again with a blender. 
10. At the last stage, add chopped nuts and a pinch of nutmeg to the pate and mix everything thoroughly with a spoon. 
Delicate and spicy liver pate with nuts and apple is ready! For ease of storage and use, it is better to transfer it to a plastic container or other sealable container and keep it in the refrigerator for 2 hours before use so that it infuses and acquires the correct consistency. Bon appetit!
We lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you look slimmer,” he says, and advises making the kitchen less comfortable for relaxation. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.
We lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at a table.
We lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you become slimmer,” he says, and advises serving food in portions. The study found that people eat 19% less if they don't have bowls of food in front of them to add to their plate.
Losing weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you get fit,” he says, and advises placing healthy foods in prominent places so they're immediately obvious whether you open the refrigerator, cupboard or pantry. If you simply move fruits and vegetables from the container to the most accessible shelf of the refrigerator, your consumption will triple within a week!
Liver pate with apple
Sandwiches with liver pate
I recently made homemade beef liver pate. It's SO delicious... You can spread it on a slice of black bread or a white bun... especially if you dry the bread in a frying pan... First, you take a bite, sliding smoothly along the pate, then - the crunch of a brittle fried crust, and finally - the combination of meat and bread! And the pate also has apple... light fruity the sourness sets off this wonderful taste)))
I give you the recipe.
Composition of liver pate with apple- Beef liver – 600 g;
- Pork lard – 100 g. Or take rendered lard – 3 heaped tablespoons;
- Onion – 1 head;
- Carrots – 1 piece;
- Apple (sour) – 1 piece;
- Ginger – 1 piece about 4 cm long;
- Ground black pepper – 0.5 teaspoon (you can take a small piece of hot capsicum);
- Ground nutmeg – 0.5 teaspoon;
- Salt - to taste;
- Dill, parsley or basil - a small bunch;
- Butter – 100 g.
What is liver pate made from - composition
How to make liver pate with apple- Clean the liver from film and vessels. Cut into small pieces.
- If you have a frozen liver, then removing the film is faster and more convenient than with a fresh one. You need to slightly defrost the liver, wash it in cold water and remove the film. And then, after final defrosting, rinse the liver again.
- You need to remove the whip from a fresh liver like this: wash it in cold water, scald it with boiling water (or keep it in hot water for 20-30 seconds). This will make it easier for you to separate the film from the liver.
- Finely chop the onion, grate the carrots on a coarse grater.
- Peel and core the apple and cut into slices. Peel the ginger and grate it on a fine grater. Finely chop the garlic and herbs.
- Cut the lard into small pieces and place in a frying pan. Melt the lard from the pieces over low heat under the lid.
- When the lard pieces turn light brown and shrink, add the onions. After 5 minutes, add carrots. Simmer everything until softened. Keep an eye on the lard and vegetables – stir so they don’t burn.
- Add liver pieces to the pan. Fry everything over medium heat until done. Signs of readiness: the liver has changed color + there is no blood inside the cut piece. The liver fries quickly, keep an eye on it (the longer it sits on the fire after it’s ready, the rubberier and drier it will become).
- Add apples to the finished liver. After 5 minutes of simmering, add ginger, herbs and garlic. Salt and pepper. Mix. Simmer for a couple more minutes. Cool.
- Place the dish from the pan into a food processor or blender. Add softened butter (remove from refrigerator in advance). Grind everything into a pate. Try it. If necessary, add salt.
- Cover the finished pate with a lid and place in the refrigerator. After 20-30 minutes it will set (animal fats will solidify) and will be ready for use.
Homemade liver pate
Cooking liver pate in picturesFry vegetables in rendered lard Fry and stew the liver in lard with vegetables Apple slices for pate
Liver with vegetables and apple in a frying pan Need to be ground fried vegetables with liver in pate Oil can be added after chopping the main components of the pate or simultaneously with them
Homemade liver pate
This is simply an ideal dish for a picnic, as the pate travels well and is easy to serve, even in spartan conditions. All you need to go with it is fresh, fluffy bread or baguette and a glass of chilled white wine. Therefore, if you plan to take the pate on the road or on a picnic, immediately put it in jars.
The recipe for this pate, with photos of preparation step by step and expert advice, will also appear in the June issue (No. 6) of the Ukrainian edition of the magazine "Liza. Bon appetit" of the publishing houseBurda. It is with this recipe that I begin my collaboration with a wonderful magazine, which, in our open spaces, is familiar to everyone who is interested in cooking. Now, my most interesting recipes can be found there too.
As a rule, many people avoid pork liver in the case of preparing pates due to the notorious bitterness. In this pate, thanks to the cooking method and the apples, it is not felt. And when I served the pate at a family feast and people close to me began to guess what kind of liver it was made from, there was no question of pork: duck, turkey... And this is just budget pork liver, which is cooked correctly, full of flavor and taste.
And so that the pate has a silky consistency and pleasant rich taste, rub it through a sieve and don’t skimp on the butter!
To ensure that the jelly on pork liver pate is clean and transparent, before pouring, cool both the pate and the jelly well. Because under the influence of heat, the oil will begin to flow out of the pate, making the jelly cloudy.
Ingredients
- 500 grams pork liver, cut into small pieces
- 130 grams of butter, room temperature
- 50 grams smoked brisket, cut into cubes
- 2 medium onions, cut into half rings
- 1 large sour apple, peel, cut into cubes
- 60 ml cognac or other brandy
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1 tsp Sahara
- Salt to taste
For the jelly:
- 150 ml apple juice
- 8 grams gelatin
- 40 ml water
1) Brown the bacon over medium heat with 30 grams of butter.
Add onion, sugar and a little salt. Simmer everything together until the onion is soft.
2) Add the liver and simmer, turning occasionally, until half cooked. Add the apple and simmer for about 2 more minutes, until the apples are soft and the liver is cooked. Pour in cognac or other brandy and bring to a boil. Remove from heat.
3) Place everything in a blender bowl and beat well until smooth.
Pass the pate through a fine sieve.
