We try the “Hame” pate: with goose liver, with poultry, with turkey - I ate it! Reviews of household appliances and food products, cooking recipes and useful tips

Goose liver pate

How to choose the right ingredients

If you use frozen liver, make sure there is not enough ice on it. Otherwise, it has already been defrosted and it may not be fresh.
If you take fresh liver, pay attention to the color. The lighter the liver, the younger the bird was.
The color of the liver should be uniform, without blood clots or fat.

Ingredients

Goose liver	350 g
Onion	300 g
Carrot	100 g
Butter	150 g

Cooking process

Place the frying pan on the stove and put half the oil on it.
While it melts, finely chop the onion and grate the carrots. First fry just the onion for a couple of minutes, and then add the carrots to it and cook for another 7 minutes, stirring all the time so that nothing burns.
Rinse the liver with running water and cut into small pieces.
Transfer the frying into a blender, place the second part of the oil in the frying pan and after a minute the liver.
Add some salt. Fry for 5-7 minutes until it becomes soft and juicy.
Then add it to the vegetables and mix with a blender to the desired consistency. Let the pate cool and eat.

Pate recipe video

In this video, a seemingly menacing man carefully prepares goose liver pate at home for his family. He does everything skillfully, comments and tells stories while cooking, so it will be interesting for you to watch.

Goose pate

Goose pate is an airy, delicate appetizer, which is prepared not only from goose liver, but also from goose meat, with the addition of fat, onions, carrots and spices.

In general, pates are a mass of various products ground into a paste, which is spread on bread, crackers, toast and served as a snack.

This dish is presented on store shelves in a large assortment, but you will get much more benefits from the pate you prepare yourself, and the taste of such a dish will be several times better.

Benefits and harms

Pate is a popular dish that we are used to eating for breakfast and serving at buffets and celebrations. But how useful is it and how often can you include it in the menu?

Benefit

Homemade goose pate, made from natural products, contains many useful elements. Vitamins, minerals, nutrients, all this can be obtained by eating pates.

Thanks to the presence of fats in the composition, the dish turns out to be very satisfying and saturates the body for a long time. In addition, a small amount of fat is beneficial for the body, gives the skin elasticity and smoothes out wrinkles.

It is recommended to consume this dish in small quantities once or twice a week, because goose liver contains unique amino acids that are difficult to obtain from other foods.

Harm

But, like all food products, goose pate should be consumed in moderation. This is a high-calorie dish, in most cases it is served with flour products, so excessive consumption can lead to digestive problems and obesity.

It is very important to observe the terms and rules for storing goose pate, again, due to the presence of fat, which quickly deteriorates and oxidizes. You should also carefully choose pate in stores, avoiding too cheap products with synthetic additives in their composition.

How to cook goose pate at home

To prepare the simplest goose pate, you need to prepare the following products:

goose liver and meat;
goose fat or butter;
onion;
garlic.

Instead of fat or butter, you can use vegetable, unrefined, odorless oil. In addition to meat and liver, other offal products are used when preparing pate, as well as mushrooms, olives, carrots, nuts, boiled eggs, herbs and spices. Sometimes cognac or brandy is added to pates, so the dish gets an interesting aroma and taste.

To prepare pate, both fresh and frozen meat products are suitable, which are defrosted on the bottom shelf of the refrigerator before cooking. It is necessary to have a blender or meat grinder, with the help of which a paste-like homogeneous structure of the pate is obtained.

After all the products are prepared, you can start cooking:

wash the meat, remove the tendons;
clean goose liver from bile ducts and film, soak in milk for 40-60 minutes to soften;
chop the meat and liver and simmer until cooked;
separately fry the onion, garlic and other ingredients, if they are present in the recipe;
mix everything in a blender bowl, add spices and grind;
If the pate turns out dry, add cream, broth or sour cream and heat for several minutes over medium heat.

Recipe

Goose meat is fattier than chicken, so homemade goose pate is richer and more nutritious. The recipe is simple and does not require much time or ingredients to prepare. It can be supplemented with any ingredients to your taste.

We will need:

250-300 grams of liver;
200-250 grams of goose meat;
60 grams of fat;
1 onion;
2 cloves of garlic;
spices.

Preparation:

Prepare the liver and meat, rinse, remove tendons and ducts.
Melt the fat, add chopped onion and garlic and simmer until soft.
Add meat and liver, cut into small pieces, to the vegetables.
Cook for 20 minutes, remove from heat and cool slightly.
Mix everything in a blender bowl, season with spices and grind until smooth.
You can grind the pate through a sieve, so it will be more tender and airy.

Rules for choosing pate

Store-bought pates also have a pleasant taste and can help out when you don’t have enough time to prepare them at home. Such pates will bring benefits and diversify the feast, the main thing is to choose the right, high-quality product.

First of all, you need to study the composition of the product. Natural pate contains at least 55% meat and liver, the rest is onions, fat, spices and other vegetables. The content of soy, starch, dyes, taste and smell enhancers is unacceptable.
It is very easy to check for the presence of soy and starch in an already opened pate. Soy gives the product a heterogeneous structure interspersed with small grains, while natural pate has a uniform consistency. Also, the presence of grains may indicate that the composition contains crushed bones or cartilage. You can determine whether there is starch in the composition by dripping iodine onto the pate; the blue color will indicate the presence of starch.
The color of high-quality goose pate is beige or slightly grayish. Bright brown or pink colors indicate the presence of dyes.
Be sure to pay attention to the expiration date and production date. Pate in a metal can can be stored for 2 years without adding preservatives, and if manufacturers decided to save money and chose polymer packaging, the shelf life will be 2-4 weeks. If a longer period is indicated on the package, this means that it contains significant amounts of preservatives. It is better to avoid such a product.
The container itself should be free of rust, drips, dents and scratches.

Storage periods and rules

It is advisable to consume homemade goose pate immediately after cooking. If this is not possible, and you have prepared more than you can immediately eat, you need to take care to properly store the product in the refrigerator.

The pate can be placed on cling film and rolled into a roll, or placed in a glass container with a lid. Purchased pate must also be immediately transferred to a glass or porcelain container so that it does not oxidize due to the metal.

Another storage method is pasteurization. This product can be stored for several months.

As for store-bought pate, shelf life depends on the packaging:

pate is stored in polymer packaging for 14-30 days;
in tin containers 2-3 years;
open pate can be kept in the refrigerator for no longer than 5 days if it is transferred to a glass container;
You can keep the pate at room temperature for no more than 3-4 hours.

Submission rules

Goose pate is an ideal appetizer, a hearty breakfast and an addition to various dishes. It is usually served with white or rye bread, but there are other ways to serve and use the pate.

As a snack, goose pate is spread on toast, homemade garlic croutons, crackers, and filled into tartlets and profiteroles.
The goose pate starts with mushrooms, squid, boiled eggs, and quail.
They make the filling into pies, pies, pancakes, ravioli and dumplings.
They prepare puff salads, rolls with butter and egg omelet.
Use as a layer in pancake or zucchini cake.

Serving depends on your imagination and taste preferences.

You can put the goose pate in a beautiful plate, decorated with herbs, lettuce and olives, or immediately spread it on bread and serve in the form of canapés or small sandwiches, in small portioned molds with butter, or put the pate in the form of figures, for example, a hedgehog, this option Children will definitely like it. Experiment and surprise your guests and family with an original and mouth-watering presentation of this delicious dish!

Source: https://www.poedim.ru/content/1899-gusinyy-pashtet

How to cook pate in a slow cooker

Cooking pate in a slow cooker is even easier than in a frying pan, and even healthier.
To do this, use the same recipe as presented above, but with some adjustments.
Vegetables should not be fried, but stewed in oil.
To do this, place the chopped vegetables and butter in a multicooker and set the “Stew” mode for 30 minutes.
Then open the slow cooker, add liver and salt to the vegetables and simmer for another 1 hour. At the end, beat everything with a blender, let the pate cool and serve.

Some tips

To remove all the bitterness from the liver and make it more tender, soak it in milk for a couple of hours.
Instead of butter, you can use goose fat to make the pate even more flavorful.
Even if you love vegetables very much, do not put too many of them, otherwise you will overpower the taste of the liver.

Recipe 8: goose liver pate (with photos step by step)

liver 1 kg
lard 150 grams
butter 100 grams
onion 2 pieces
eggs 1 piece
2 carrots
broth 50 grams

Cut the prepared carrots and onions into half rings.

The liver, thoroughly cleaned of ducts and films, is cut into small pieces (the shape can be arbitrary). Note: to make the film easier to separate, scald a piece of liver with boiling water.

Place lard on a heated frying pan; it should be cut into small cubes. Let's let it simmer a little in the heat so that it melts. And the cracklings can be removed. Fry carrots and onions in hot fat until half cooked. The carrots should change color and the onions should brown slightly.

Add liver to vegetables. Don’t forget to stir the contents of the pan and, if necessary, reduce the heat so that the onions don’t burn. The liver cooks quickly, so do not overcook it.

Grind the cooled liver together with the vegetables through a meat grinder (you can use a blender), add butter to the container with the resulting minced meat, and pour in the broth.

The mass must be thoroughly mixed, or better yet, beaten until a homogeneous consistency is obtained. The finished pate can be used to make sandwiches and stuff eggs.

If you want to please your household with delicious and satisfying sandwiches, try making goose liver pate at home, which is much more nutritious and healthier than store-bought ones of dubious origin, and at the same time not at all financially costly. My recipe with photos will help you. Prepared at home from real natural products, this pate can even be used for children’s menus, and it will also be useful for pregnant women, because the liver contains a lot of useful elements and vitamins. Making this delicious snack at home is quite simple and easy. To prepare it you will need the most ordinary products, just a few minutes and the tender liver mass will be ready. Can be served for breakfast or dinner, making it an ideal snack. This dish will be very useful for a festive feast, because liver pate is considered a delicacy. Be sure to try this one too.

- liver - 200 gr., - onion - 1 pc., - carrots - 1 pc., - milk - 100 ml., - salt - to taste, - lard - 50 gr., - black pepper (ground) - to taste. .

Additional Information

Instead of goose liver, you can use chicken liver. Cooking time – 40 minutes, yield – 8 servings.

How to cook with photos step by step

1. Take a large onion, peel it, chop it into large rings and fry in melted lard until transparent over medium heat. Recommendation. You should not use vegetable oil for frying ingredients, as it imparts a slight bitterness to the finished product. It is better to take lard or goose fat. 2. We also peel the carrots, cut them into large pieces and add them to the onions, fry further. 3. We sort through the liver, while paying attention to the presence of bile. If it is present, carefully remove it, then wash it and cut it into several parts, then add it to the vegetables. 4. Fry everything well, add salt to taste and spices. 5. Remove from heat, let cool, and use a blender to blend at least twice. The ideal option is three times, with this approach the pate becomes tender and airy. Then pour in the milk, stir and return to the pan again, simmer for a few minutes until the desired thickness. 6. When the finished pate has cooled, put it in the refrigerator. We use it as needed to make sandwiches. Before serving, decorate with fresh herbs. This pate can be stored in the refrigerator for 5 days. Also pay attention to this

Content

Among all the recipes for liver pates, it is the goose liver appetizer that is considered the softest and most refined. It is soft on its own, but when cooked correctly with the right ingredients, it has an amazing taste. Sandwiches with goose liver pate are eaten very quickly, the product does not even have to be stored.

There are many recipes for making goose liver pate at home, all of them are simple and can be completed in a short time. And additional products only enhance the taste of the dish.

Other options

Goose liver is more expensive and harder to find in supermarkets than other animal meats, so you can use a cheaper but equally tasty option and make a chicken breast pâté. It turns out just as tender if you know how to cook it correctly.

If you like vegetable pate, you can make bean pate, it will also be healthy. Or make beef liver pate if you suddenly see a promotion for it in the store. But pates can be prepared not only from meat, which is especially important during Lent. You can make mushroom pate, which is very flavorful and just melts in your mouth.

Goose liver pate: what is it called and why?

This dish is unique not only in France, but throughout the world. It is prepared from goose liver and is called pate, although the ingredients for it are almost never crushed until smooth. And there is one simple explanation for this. But first you need to say what goose liver pate is called. And only after that you can start preparing it.

In French, the name of the pate is foie gras. In Russian the dish is called “foie gras”. Translated, this means “fatty liver.” For its preparation, the offal of a goose fed in a special way is actually used. To make the liver large and fatty, the bird is placed in a cage. Then the goose is force-fed, literally by the hour. This diet leads to an increase in offal in an amount 10 times greater than normal.

So why is foie gras still a pate? The fact is that the fatty liver of a goose after heat treatment turns out to be so tender that it simply melts in the mouth and, accordingly, does not need additional grinding. Thus, the finished dish resembles a real pate in taste and consistency. It turns out so dense that it is cut into slices rather than spread on bread, as most people are used to.

In addition to natural goose liver, other ingredients can be added to the pate. But their content should not exceed 50%. In France, this is enshrined at the legislative level.

Option 3: Goose pate with garlic and sour cream

To infuse today's appetizer with a particularly bright aroma and slightly spicy taste, we recommend including dried dill and fresh garlic in a simple recipe. It will be delicious!

Ingredients

490 grams of goose liver;
half a glass of sour cream;
three cloves of garlic;
medium-sized onion;
oil in a frying pan;
salt/nutmeg/pepper;
dried dill;
55 grams of butter for the pate.

How to cook

Leave the butter so it can thaw. After this, peel the garlic and onion. Cut the liver into two parts and trim off the remaining fat.

Wash the ingredients one by one. Coarsely chop the root vegetables. Heat the oil in the bottom of the frying pan over high heat. Add onion.

After a couple of minutes of frying, throw in (carefully!) the liver pieces. Continue cooking for another 7-8 minutes. Then add spices (salt, nuts, dill and pepper) and garlic.

Pour sour cream over everything, reduce heat and cover with a lid. Simmer the aromatic contents of the pan for another 12-13 minutes.

At the last stage, transfer the hot liver into a bowl, into which immediately add the butter, which has become soft by this point.

Grind the goose liver pate with a blender. Having obtained a strong viscous structure, place the mass in a ceramic or glass container. Place on the middle refrigerator shelf. Serve after a couple of hours.

Since this time we will be stewing the liver, we recommend using a non-greasy, more liquid version of this dressing. This way it will dissolve faster in the liquid that will be present in the pan, and the pate will be well soaked.

History of the dish

Although the foie gras recipe belongs to French cuisine, the technology of force-feeding geese in order to obtain fattier and higher-quality liver was invented by the ancient Egyptians 4,000 years ago. They raised their poultry on figs. Later, this same technology was adopted from them by Jews, who ate only goose fat, and sold the liver itself, which was considered non-kosher, at a profit. But the Romans, on the contrary, prepared only the offal of geese and ducks. Foie gras was one of the most popular dishes of the ancient world.

The first recipes for foie gras date back to the 4th-5th centuries. But they do not contain a step-by-step description of the preparation process. But in French cookbooks, starting from the 17th century, all actions are described in stages. That is why France is considered the birthplace of foie gras.

In French, foie gras is called foie gras. It is believed that the word foie, which translates as “liver,” comes from the Latin ficatum, which means “fig.” But the ancient Egyptians fed geese with figs.

Today, France is considered the leader in the production of goose liver. Hungary, Belgium, Spain, the USA and Poland are not far behind the French. And in the Alsace region, a special breed of birds is raised, the liver of which weighs up to 1.2 kg.

Foie gras with pear: ingredients

To prepare the most famous goose liver dish, you will need the following ingredients:

goose liver - 500 g;
pear - 1 pc.;
cognac - 70 ml;
butter - 20 g;
salt - ½ tsp;
black pepper - ½ tsp;
sugar - ¼ tsp;

The liver can be used either as whole pieces or as a block, but always raw. Any pear will do. But please note that they must first be soaked in cognac, and only after that proceed to the liver.

Mushroom pate recipe

You need to take dried mushrooms, soak them and boil them, and leave the resulting broth after boiling.
Onions must be cut into thin half rings, fried in vegetable oil, then add goose liver cut into small pieces and simmer for 15-20 minutes.
After this, the resulting mixture must be scrolled in a meat grinder several times, add seasoning (salt, pepper, ginger), mushrooms and butter.
The resulting mass is placed on a dish and left to be stored in the cold.

Step-by-step preparation of the dish

The foie gras recipe includes the following sequence of actions:

Cut the liver lengthwise into plates 0.8-1 cm thick. The pieces should not be too thin, since a lot of fat will be released from them during the frying process.
Salt the goose liver plates and add black pepper.
Place the pieces in a dry frying pan preheated over medium heat. No need to add vegetable oil or butter. The fat contained in the liver will be enough.
Fry the pieces on each side for exactly 1 minute. Transfer foie gras to a clean plate. Drain the fat from the pan. It can also be used to prepare other dishes.

Pears in cognac

This stage of cooking foie gras can be broken down into steps:

Peel the pears and cut into 4-6 pieces. Pepper them a little, add sugar and cognac. Stir the pears in alcohol and leave for 40-60 minutes at room temperature to marinate.
In a thick-bottomed saucepan or frying pan, melt a piece of butter and fry the fruit in it, after draining the juice. The fire must be high so that the pears cook quickly and do not fall apart.
After a couple of minutes, pour the alcohol in which they were soaked onto the almost ready fruits. At the same stage, it is recommended to flambé the pears. To do this, you need to lower a burning match into cognac. A fire will immediately break out. If there is little alcohol, it will go out on its own. If this happens after 30 seconds, cover the saucepan with a lid.

Serve foie gras immediately with cognac pear. To do this, you can place the liver on a slice of whole grain bread and pour over the remaining juice.

Savory pate recipe

This recipe is somewhat more expensive, but the result will cover these costs.

First you need to take the shallot and chop it finely and fry it in butter and lard until transparent, then add the finely chopped liver. Since the liver cooks quickly, it takes 5-6 minutes for it to be ready.

Place the roasted mixture, green pepper, 40 ml into a blender. brandy or whiskey, grind until smooth, then place on a dish and sprinkle with a pinch of cayenne pepper. Leave in the cold to form a pate.

Goose liver terrine

The following dish is an excellent appetizer option for a holiday table. This is a real delicacy, with a soft, refined taste and pleasant aroma. Terrine, or baked pate, is both soft and dense in texture. It can be served as a snack on crackers or toast.

Preparing terrine is not difficult at all:

Goose liver (1 kg) cut lengthwise into three layers.
In one container, combine 150 ml of port wine and 50 ml of cognac.
Place all 3 layers of liver in a 25 cm long baking dish. Sprinkle each layer with salt, pepper and nutmeg and pour over the alcohol mixture.
Cover the pan with cling film and refrigerate for 5 hours.
Preheat the oven to 150 degrees.
Prepare a deep baking tray. Place the terrine pan in it, covering it with foil or covering it with a lid. Pour enough hot water into the pan so that it reaches the middle of the pan.
Cook the terrine for 20 minutes. Then remove the pan from the oven, remove the lid, and place a weight of 0.2 kg on top of the liver.
Cool the dish first at room temperature and then in the refrigerator for 12 hours.

Option 5: Goose pate with liver and poultry

In addition to hearts or gizzards, poultry meat is sometimes added to the pate. This is especially true when the entire goose is cut at once and numerous small trimmings remain. Let's try this option too.

Ingredients

215 grams of goose meat;
395 grams of goose liver;
salt/nutmeg (nutmeg) for pate;
135 grams of butter;
onions (large);
vegetable oil;
black pepper;
salt/water/laurel for cooking meat;
half a glass of cream.

How to cook

Wash the trimmings and remaining meat from the goose. Set aside. Now clean the washed liver and cut it into several, if possible, identical pieces.

Boil the goose meat in a small volume of water with the addition of salt and laurel. The required time is 8-9 minutes. Turn off the stove.

Heat the oil in a wide, thick frying pan. Throw in chopped, peeled onions. Fry for about two minutes.

Then add the liver. At medium heat, continue the simple process for ten minutes.

Only now add salt, nutmeg and any type of pepper (in our case, black). Pour in cream (non-fat). Turn the burner down to low.

At the end, throw in the boiled pieces of meat. Cover the contents of the pan with a lid. Simmer for about a quarter of an hour until the cream is completely absorbed and the bird becomes tender and crumbly.

Place all prepared ingredients into a container for a stand blender. Immediately add soft pieces of butter. Beat the goose liver pate for one to two minutes.

Once you get a thick consistency, transfer the snack to a dry, suitable container and put it in the refrigerator. If it seems to you that it is a little dry, add a little cream or full-fat sour cream without stopping vigorous stirring.

The simplest goose liver pate

As a rule, foie gras is not ground until smooth. There is simply no need for this, since the liver, containing so much fat inside, is already so soft that it literally melts both in the pan and in the mouth. But if you wish, you can also prepare the more familiar goose liver pate. The following step-by-step instructions will tell you how to do it:

Melt pork fat (100 g) in a frying pan and fry 3 onions and 2 carrots, chopped as desired.
After 5 minutes, add goose liver (0.5 kg) to the vegetables, cutting the offal into small pieces. Cook for 10 minutes. At the very end add 2 tsp. salt, 1 tsp. black pepper and ½ tsp. nutmeg.
Transfer the liver with vegetables (without fat) into a convenient bowl and grind with an immersion blender until smooth.
Return the pate to the pan, pour 200 ml of milk into it. Simmer the dish covered for another 5 minutes, then cool and serve.

Cooking steps

Peel and rinse the vegetables, and then chop them finely.

The shape of the prepared vegetables does not matter at this stage, because later the pate will need to be ground in a blender.

Remove the films and seals from the goose liver, washed under running water, and then cut into small pieces approximately the same size as shown in the photo.

In a deep cast iron or other heavy skillet, melt the pork fat and then add the vegetables. Fry them with constant stirring until the onion becomes transparent.

At the same time, the carrots should soften a little.

Add the liver to the vegetables and mix all the ingredients of the pate thoroughly in the pan. Fry the food until done. The process will take you at least ten minutes. A minute or two before the end of cooking, add salt, ground allspice and nutmeg.

Remove the almost finished pate from the heat and transfer it to a blender, straining out any unabsorbed fat. Grind the product to your desired consistency

Carefully place the pate back into the pan and pour cow's milk over the mixture. Mix the ingredients well, and then simmer the pate under the lid for seven minutes.

Transfer the finished dish to a dry container and cool. After this, you can immediately serve the pate to the table. The product is considered edible for three days. But it should be stored in the refrigerator in a tightly closed container.

Use foie gras to make sandwiches.

Bon appetit!

Poultry by-products can easily be turned into a variety of delicious dishes. For example, goose liver pate is very popular among housewives. Additional appetizing additives will make it even tastier and more tender.

Duck liver pate

Almost 90% of foie gras is not made from goose liver. And all because raising ducks is more economically feasible than raising geese. This dish turns out to be more budget-friendly, and almost anyone can prepare it. And you need to do it like this:

Cut the duck liver into 1.5 cm pieces each.
In a frying pan with a little olive oil, fry shallots (4 pieces) until golden brown.
Add liver pieces to the onion. Fry them on one and the other side for 1 minute. Season with salt, pepper, and Provençal herbs to taste.
Grind the ingredients with a blender to a fine consistency, adding 30 ml of cognac if desired. Give the finished pate a beautiful shape, then cool it in the refrigerator for 2 hours.

Cooking technology with cognac

For such a dish, you should choose cognac without flavorings. Alcohol will not be felt in the finished dish.

Ingredients:

goose liver - half a kilo;
onion – 3 heads;
garlic – 4-5 cloves;
carrots – 2 pcs.;
lard (pork) – 280-300 g;
milk – 1 full glass;
salt, nutmeg, allspice - to taste;
cognac – 40-50 ml.

Preparation:

Cut fresh lard into small pieces. Place it in a frying pan and fry until slightly golden brown.
Add onion, garlic and carrots to the lard. Cook all ingredients together until vegetables soften.
Chop the liver without films into pieces. Add it to the pan last. Fry the offal in lard until cooked, but do not allow the slices to brown.
Allow the mixture to cool well, then pass through a meat grinder.
Return the resulting mixture to the frying pan. Add milk, cognac, all the specified spices and salt. Simmer everything together over low heat for 6-7 minutes.
Blend the resulting liver pate with a blender. This stage will make the mass softer.
Return the pate to the heat and bring to a boil. This will help extend the shelf life of the product in the refrigerator.

Serve the finished treat chilled.

How to serve foie gras

This goose liver dish is served either with a side dish or simply with bread or crackers in the form of a sandwich. So that the dense pate can be easily cut into portioned pieces, it must be cooled well, and removed from the refrigerator 15 minutes before starting to prepare the snack.

When serving, foie gras is cut into thin slices no more than 1 cm thick. The tender liver harmonizes well with sweet sauces and red wine.

Author: Maria Sukhorukikh
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Submission rules

Goose pate is an ideal appetizer, a hearty breakfast and an addition to various dishes. It is usually served with white or rye bread, but there are other ways to serve and use the pate.

As a snack, goose pate is spread on toast, homemade garlic croutons, crackers, and filled into tartlets and profiteroles.
The goose pate starts with mushrooms, squid, boiled eggs, and quail.
They make the filling into pies, pies, pancakes, ravioli and dumplings.
They prepare puff salads, rolls with butter and egg omelet.
Use as a layer in pancake or zucchini cake.

Serving depends on your imagination and taste preferences. You can put the goose pate in a beautiful plate, decorated with herbs, lettuce and olives, or immediately spread it on bread and serve in the form of canapés or small sandwiches, in small portioned molds with butter, or put the pate in the form of figures, for example, a hedgehog, this option Children will definitely like it. Experiment and surprise your guests and family with an original and mouth-watering presentation of this delicious dish!

Goose liver pate is a healthy, very tasty treat for breakfast. Prepare the most delicious recipe from our selection!

goose liver - 500 g;
pork fat - 100 g;
onions - 3 pcs;
carrots - 2 pcs;
milk - 200 ml;
salt - 2 tsp;
ground allspice - 1 tsp;
nutmeg - 0.6 tsp.

To prepare goose liver pate, we need to fry the onions and carrots. To do this, chop the carrots and onions as desired. It doesn't matter how you cut them, because then they will need to be put through a meat grinder.

Heat a frying pan on the stove and melt the pork fat in it. I have leftover fat from frying lard. In the original, by the way, they recommended taking lard, frying it, and then using it together with the fat in pate. I decided that I would make do with only fat - no lard.

Cut the goose liver into small pieces, removing films and fibers if possible.

In a frying pan with heated fat, fry the onions and carrots until golden brown. Lastly, add the liver and fry for just a few minutes (until the color of the liver changes).

Remove the future pate from the heat and let it cool slightly (to make it easier to work with). Then we twist the pate through a meat grinder or grind it into a homogeneous mass in a food processor.

Place the pate back into the pan, heat it up, add salt and spices and pour in the milk. Mix well and fry for 5 minutes over medium heat.

If desired, you can pulse the pâté again in a food processor to make it smoother. Only after this will it be necessary to fry the pate again (for sterility - then the goose liver pate can be stored normally in the refrigerator for several days). I didn’t do this; I wanted to leave small grains of ingredients.

We transfer the goose liver pate into a container where it will be stored and put it in the refrigerator for at least a couple of hours so that the pate has time to harden.