Pate in the microwave. Homemade liver pate

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Sandwiches with meat pate are tasty and satisfying, but preparing it is a rather lengthy process. Below is how to make meat pate several times faster than the traditional method using a microwave oven.

What you need to make meat pate in the microwave

To prepare meat pate you will need:
Pork, lamb liver, bacon, smoked ham (all 200 grams);
2 onions and 4 cloves of garlic;
Two eggs;
100 grams of white bread;
A bunch of any garden greens;
4 tablespoons broth;
Pepper and salt.

How to cook pate in the microwave

At all stages of preparing the pate, the microwave oven must be turned on at full power.

First, pork, lamb liver and bacon are passed through a meat grinder, the bread is finely chopped, dried and pounded, the onion is finely chopped, the garlic is also pounded, and all this is mixed well.

Then beat the eggs, add broth, chopped herbs, pepper and salt, mix everything too, combine this mixture with the previously prepared minced meat, and again subject everything to thorough mixing.

The ham is finely chopped and placed in a baking dish so that it covers its bottom. Place minced meat on top of the ham, level its surface and lightly press down. Place the remaining pieces of ham on top of the minced meat. Then cover the dishes with heatproof paper and place in the microwave for 20 minutes.

After this, the vessel is taken out, kept for 20 minutes to cool its contents at room temperature, then a weight is placed on the pate and, when it has cooled completely, put it in the refrigerator.

This is how quickly you can make meat pate in the microwave. It is served cold.

Hi all!

Today I will tell you about another cooking method homemade liver pate.

To prepare liver pate at home we will need:

Liver – 0.5 kg,
carrots – 1 large or 2 small,
onion - 2 medium,
garlic – 1 clove,
butter or ghee - 1 tablespoon,
milk - 180 ml,
salt and spices to taste,
If desired, add bay leaf and peppercorns, which are removed after cooking the liver.

Homemade pate can be prepared from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, remove films and thick ducts, cut into large pieces. Chop all vegetables coarsely, carrots can be grated on a coarse grater. Vegetables will give homemade liver pate tenderness and juiciness.

You can prepare homemade liver pate according to this recipe in a Dutch oven, frying pan or Dry Cooker with a lid. Just add the liver and the rest of the ingredients for the pate, add milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

Place the liver, onions, carrots, garlic, and milk in a bowl for cooking in a microwave oven and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about the same amount as milk. After the microwave signal, let the liver sit in it for another 5 minutes. Well, I advise salting the liver after it is cooked, hot.

You can prepare the ingredients for homemade liver pate in a slow cooker. ,

It’s very easy to prepare homemade liver pate in a multicooker, it will save you from the stirring process :) Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the “baking” program and set the cooking time to 35 minutes. Use the start button to start the process. Our slow cooker is cold, so we increased the cooking time a little. It is advisable to salt the liver at the end of cooking.

Place in a container to cool in the refrigerator, I used a silicone mold for cupcakes.

I have compiled a detailed photo recipe for liver pate for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for deviled eggs and potato boats. And liver pate will make a delicious roll with butter.

Chicken liver pate is almost a delicacy, but preparing it is akin to a small culinary feat. However, the process can be made faster and less troublesome if you use a microwave. How to make chicken liver pate in the microwave is described below.

What you need to make chicken liver pate

You will need:
Half a kilo of chicken liver;
250 grams of margarine or butter;
One finely chopped small onion;
60 milliliters chicken broth;
A clove of crushed or finely chopped garlic;
A quarter tablespoon of dry seasoning;
A pinch of cloves;
Three quarters of a teaspoon of table salt;
One quarter teaspoon of pepper.

How to make chicken liver pate in the microwave

All prepared ingredients must be combined in a glass container and covered with a lid. Then place the dish in the microwave and turn it on at medium power. Cooking time – 14-18 minutes, readiness criterion – to taste.

After this, the mixture from the dishes is poured into a mixer, and then whipped until smooth. The resulting mass is again placed in the container and cooled until solidified. All.

Prepared chicken liver pate is served with toast or dry biscuits.

Tender and incredibly tasty chicken liver pate, prepared at home - for breakfast, snack, lunch or dinner!

Homemade chicken liver pate in a blender. I liked it very much: you can use it for sandwiches, it’s great as a snack for a feast, and you can put it in a container in the refrigerator and use it for several days. The recipe for this pate is very simple and does not require much effort or time.

Chicken liver – 0.5 kg
Onion – 2-3 heads (medium)
Carrots – 2 pieces (medium)
Bay leaf – 1-2 small
Butter – 100 grams
Sunflower oil – 1-2 tbsp. spoons
Water – about 1 cup
Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if necessary, defrost it, then trim the veins, bile ducts, etc. Rinse and drain. Some people soak chicken livers in milk for two hours to remove the bitterness, but experience shows that chicken livers are not bitter anyway.

Peel the onion and cut into half rings. Not necessarily “jewelry”, since then the whole mixture will be ground into a single mass. Heat vegetable oil in a frying pan, fry the onion until light golden brown over medium heat, stirring occasionally (fry for about 10 minutes on average).

Peel the carrots, cut into rings (or whatever you like, finely or grated) and add to the onion, mix and fry for a couple of minutes. After this, add the liver, bay leaf and a glass of water (so much water is needed that it practically covers the liver with onions and carrots). Add salt (half a teaspoon of salt), bring to a boil, reduce heat.

Next, simmer covered over low heat for about 30 minutes until all ingredients are ready. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the remaining will make the homemade chicken pate more tender). During these 5-10 minutes of evaporation of the water, you should first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the heat, with nutmeg (a little less than cinnamon). Turn off, keep covered for a few minutes, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is quite soft, so choose the attachment based on the instructions for your blender). If the flask is small, you can beat it in two batches, then mix them thoroughly. Chicken pate is ready!

Before eating, chicken liver pate can be placed in the refrigerator for a short time. Serve with a sprig of greens. Since the taste is very delicate, it is better to take bread with a neutral taste.

Recipe 2: Homemade chicken liver pate

I present to your attention the simplest set of ingredients, chicken liver pate, because even in this version it is very tasty and tender! Preparing the simplest pate will not take much time, but it will require following some principles.

chicken liver - 500 g;
onions - 1-2 pcs.;
carrots - 1 pc. (150 g);
salt - to taste;
ground black pepper - to taste;
vegetable oil or butter - 100 ml (for frying);
water for cooking liver.

To make the pate tender and elastic, you need to wipe the ingredients hot or beat them with a blender.

Then add grated carrots. After adding carrots to the onions, mix the vegetables and, covering the pan with a lid, simmer until the carrots are fully cooked, stirring occasionally, for 12-15 minutes. The roast should be tender and not overcooked.

The final stage. Drain the water from the liver, add a gentle fry, lightly pepper and salt.

Recipe 3: Chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, prepare pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

chicken liver - 500 g
white onion 1 piece
white wine (any) - 100 g
garlic - 1 clove
heavy cream - 100 g
butter - 1 tbsp.
olive oil - 3 tbsp.
ground coriander - 0.5 tsp.
nutmeg pinch
pepper, h.m. pinch
salt to taste

for cranberry jelly:

cranberries - 200 g
red wine vinegar - 1 tbsp.
sugar - 3 tbsp.
gelatin - 10 g
salt - 0.5 tsp.
ground black pepper - to taste.

Before you start preparing chicken liver pate, you need to rinse the liver thoroughly under running water, remove all films and dry it with a paper towel. Mix vegetable and butter in a preheated frying pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt and pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain slightly pink inside, otherwise it will start to taste bitter.

Pour in the cream as soon as it boils, turn off the stove and cool slightly.

Transfer the liver and onion to a blender, adding the sauce little by little, and puree the pate until smooth. The density can be adjusted as desired.

Place the pate in the molds, cover with cling film and leave to cool completely.

Place the cranberries in a saucepan, add a glass of water, and let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.

After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. To avoid any pits, it is better to strain the mixture through a fine sieve.

When the jelly has cooled to room temperature, pour it into the pate molds and refrigerate until completely set.

Serve with croutons for wine or champagne.

Recipe 4: chicken pate with onions and carrots (step-by-step photos)

For breakfast, we suggest you prepare chicken liver pate with carrots and onions at home in 15 minutes. It is prepared with melted cheese and vegetables, without butter. A very light, low-fat dish. It takes a quarter of an hour to prepare the pate according to this recipe, and the ingredients given in the recipe will yield 700 g of pate.

chicken liver – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
processed cheese – 1 pc.;
bay leaf – 1 pc.;
salt – 5 g;
vegetable oil – 15 g.

So, how to make chicken liver pate. We take the liver, wash it, remove everything unnecessary: bile, pieces of fat, films, cut each liver in half. Cut the carrots into slices, finely chop the onion.

Cook the liver for 7 minutes with bay leaf and pepper, chop finely. Blanch the carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, sautéed onions and pieces of liver in a blender. Salt to taste. Add melted cheese and mix the pate with cheese at low speed. If the pate is very thick, add a little broth in which the liver was cooked.

To make it convenient to prepare sandwiches with the finished pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Bon appetit!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and, most importantly, such a pate is quick and easy to prepare. The butter should be at room temperature; under no circumstances should it be heated, otherwise the finished pate will not look very attractive and this will also spoil the taste of the pate.

Chicken liver - 500 grams.
Onions - 1-2 pieces.
Carrots - 1 piece.
Chili pepper - to taste.
Salt, freshly ground black pepper - to taste.
Butter - 60-70 grams.
Vegetable oil - 2-3 tablespoons.
Bay leaf - 1-2 pieces.

Rinse the chicken liver under running water, dry it, trim off everything that is inedible, cut into 2-3 parts.

Peel the onion and cut into half rings or quarter rings. Heat vegetable oil in a frying pan and lightly fry the onion. Season the onion with salt and pepper, this will make the onion more aromatic and tastier.

Peel the carrots and cut into small cubes, add to the pan with the onions.

Cover the pan with a lid and simmer the carrots over low heat for about 5 minutes, do not forget to stir.

Then transfer the liver and fry the liver over high heat with constant stirring.

The liver should change color. When quickly fried, the liver remains juicy and tender.

Pour 100-150 ml of hot water into the frying pan, add finely chopped hot peppers, bay leaves and simmer covered over low heat for 20-25 minutes. Test the liver and carrots for doneness; they should be soft. And also adjust according to your taste for salt and spiciness. If the liver is already soft and there is still a lot of water in the pan, then remove the lid to allow the excess water to boil away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll through a meat grinder 2 times, use the smallest grill.

Add soft butter, beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or a glass jar. Keep refrigerated.

Chicken liver pate, great spread on toast.

Recipe 6: Homemade chicken liver pate with butter

I present to you the simplest chicken liver pate, but in an original design. More precisely, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances and subtleties in preparing liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a formal table.

chicken liver – 800 gr
carrots - 300 gr
onion - 300 gr
butter - 120 g
vegetable oil - 100 ml
cognac - 2 tbsp.
table salt - 0.5 tsp.
ground black pepper - 1 pinch
nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 parts and trim off the white veins. You need to fry the liver in a deep, wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried it in 2 steps. Don’t put a lot of pieces at once, as then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown. This will take no more than 5 minutes. As soon as red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set it on fire. It was difficult for me to capture the flambéing process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the aroma of cognac remains. Remove the finished liver from the frying pan and transfer it to another bowl to cool.

In the same oil where we fried the liver, add the onion, peeled and cut into medium pieces. Fry it over low heat.

Then add the carrots, chopped on a coarse grater. You can just chop it finely enough with a knife - we will still need to puree it later.

Cook covered until the vegetables are soft. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into a pate. You can use an immersion blender, but I prefer it in a food processor (attachment - Metal blade). In addition, you can even grind it through a meat grinder twice. First we punch through the chicken liver, as it takes up quite a lot of space.

Then add fried vegetables. The vegetable oil that remains after cooking can be poured out or added to the pate - as you wish. Grind everything again, adding salt and ground black pepper to taste.

And finally, add soft butter (100 grams), which must be removed from the refrigerator in advance. We will leave the remaining 20 grams for decorating the pate.

Let's beat everything again so that the mass becomes smooth and homogeneous - this is a pate, after all. Basically, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather, a hemp). Since at this stage it still doesn’t hold its shape well, the pate needs to be prepared, that is, cooled thoroughly.

To do this, transfer most of the pate onto a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. Place the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and use a molding ring to make something like this. If there is such a ring (I just recently purchased one myself), use a one and a half liter plastic bottle cut off on both sides. This little thing has served me well for many years.

We'll also add a couple of knots to it. Then use a fork to make irregularities like the bark of a tree. It is very easy.

And finally, the tree rings, for which we left those 20 grams of soft butter. We simply apply it to improvised wood cuts with a knife, and then draw a spiral with a toothpick or wooden skewer. And a small highlight is the ax with which we, in fact, cut down our pate tree. It is cut from raw carrots. Just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And then use a knife to cut out the hatchet, as your imagination allows.

Let's liven up our picture a little with fresh herbs - sprigs of parsley will come in handy.

And now it’s time to surprise your family or guests at the table with our unusual and spectacular-looking, yet very easy-to-prepare chicken liver pate. Try it too, everything will work out!

Recipe 7, step by step: how to cook chicken liver pate

One of the favorite breakfasts in cold and dank weather is warm toast with tender chicken liver pate and sweet hot tea. The butter melts on the hot bread, soaking the toast, making the liver pate even tastier. This pate is prepared very simply and quickly; if you don’t have a blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out just as good. You can store chicken liver pate for about a week in the refrigerator, covering it with a lid or parchment paper to prevent it from drying out.

350 g chicken liver
180 g butter (1 pack)
2 cloves garlic
salt.

Melt half a stick of butter in a large frying pan. Wash the liver, cut into large pieces, dry a little so that the oil does not splatter, and place in a frying pan.

Fry the liver until crispy on one side and only then turn over. Fry until crusty on the second side. The liver inside should turn pink, the blood should stop secreting.

Remove the finished liver from the pan. Peel the garlic, cut in half and remove the core. Place the garlic in the oil where the liver was fried, reduce the heat slightly, and fry the garlic until soft. While frying the garlic, turn it over so that it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Place the fried chicken liver and garlic in a blender, pour in the oil in which everything was fried, and add salt (about half a level teaspoon). Grind everything until smooth.

Transfer the chicken liver pate into a mold or jar, compact well and level the surface.

Melt the remaining butter over low heat.

Carefully, so as not to get any protein sediment, pour the oil onto the liver pate.

Cool the delicious chicken liver pate to room temperature, then place in the refrigerator to set.

Recipe 8: delicious chicken liver pate

Incredibly tasty and tender, satisfying and nutritious - chicken liver pate is prepared quickly and quite simply. A minimal set of products makes an inexpensive and very healthy snack. I offer you my favorite recipes for chicken liver pate at home with photos that make it especially tender and tasty.

Liver pate can be served both for breakfast and for dinner by making sandwiches. You can decorate them with herbs, finely chopped onions or pickled cucumbers, fresh tomatoes, cut into thin slices.

Or you can put it on foil or cling film and form it into a roll with butter and herbs. Place the finished roll in the refrigerator for a couple of hours, and then cut into portions. Such deliciousness can also be served on a holiday table.

The finished pate can be stored in the freezer. Before serving, put it in the microwave for a few minutes and you can prepare sandwiches for breakfast

900-1000 grams of liver;
one onion;
two carrots;
100 ml sunflower or olive oil;
70-100 grams of butter (more is possible);
parsley - three to four sprigs;
salt and pepper to taste.

Process the chicken liver - cut off the veins and fat. Rinse, place in a bowl, add salt, pepper and leave for twenty minutes.

At this time, peel the carrots and pass through a coarse grater. Heat a frying pan and add oil. Add carrots and lightly fry.

After ten minutes, add diced onion to the carrots. Fry until soft.

By the way, if you have an immersion blender with good power (from 600 W), then you can cut vegetables into large pieces. The main thing is to stew them well. I cook pate often, and cut carrots and onions into slices 1-2 cm thick. Then I simmer well in a frying pan with a lid.

Place the liver in the pan with the vegetables. Step 5. Simmer the liver and vegetables for ten to fifteen minutes. This time is enough for the liver to become soft and not overcook, turning into a dry solid mass.

Pass the vegetable-liver mass through a meat grinder or blender at least twice.

Add butter, mix well.

The pate is ready, you can treat your family with a delicious treat, and put part of the snack in a plastic bag and put it in the freezer.

Chicken liver- a valuable nutritious product, indicated for consumption by both adults and children, starting from the age of six months. It is enough to introduce it into the diet at least once a month to avoid vitamin deficiency. AT 12- it is actively involved in the formation of red blood cells. By consuming chicken liver you can get rid of anemia. It is also rich in vitamins A,WITH, contains calcium, sodium, copper, iron, zinc, selenium. In addition, chicken liver is a pantry staple. folic acid, which is especially necessary for children and pregnant women. I have been preparing chicken liver pate for many years, ever since I had a microwave oven in my kitchen. This gentle “spread” on bread is very helpful during breakfasts and easy to prepare, literally in three counts: one, two, three... and done!

You will need:

chicken liver 500 gr
butter 200-250 gr
small onion 1 piece
dry wine 4 tbsp.
garlic 1 clove
hops-suneli 0.25 tsp.
ground cloves pinch
salt 0.75 tsp
ground black pepper 0.25 tsp.

Advice:Since this pate is cooked in a microwave oven, use special dishes suitable for this type of oven and with a volume of 2.5-3 liters, because In smaller containers, when boiling, the contents may overflow. If you have a small microwave oven, then cook the pate in a smaller bowl in two batches, dividing the ingredients in half.

If you don't have a microwave, cook the pate in a heavy-bottomed saucepan on the stove. Combine all ingredients and simmer covered, making sure the liver does not dry out. When the liver is ready, beat everything with a blender.

Step-by-step photo recipe:

Wash the liver and place in a colander to drain excess water.

Chop finely onion, grind butter And garlic, add to the pan.

Add to liver salt, pepper, ground cloves And khmeli-suneli.

Pour 4 tbsp. dry or semi-dry wine. When heated, the alcohol from the wine will completely evaporate and it will add a slight sourness to the finished dish.

Cover the pan with a lid and cook in the microwave 18 minutes at power 500 . During the cooking process it is necessary stir once contents of the pan.

This is what happened.

Let the liver stand for 5-10 minutes, cool, then transfer the contents to a stationary blender, cover it with a lid and beat until smooth. You can beat the pate with a hand blender, but be careful not to get burned by the hot splashes.

Pour the pate into metal container or in glass jar and when it has completely cooled down, put it in the refrigerator.

The pate must good to cool down, then spread it on bread or crackers and eat with pleasure.

Very tasty with homemade bread.

The cooled pate can be squeezed into small pieces using a pastry bag. tartlets for caviar, garnished with herbs, quail eggs and cherry tomatoes. In this form, it will become an exquisite holiday snack, and these little “cakes” will be eaten with pleasure by children who usually “don’t like liver very much.”

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