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Hepatic pate with apples. Liver pate with nuts

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 suitable for both holidays and daily use. Liver pate with apples and nuts is prepared quite simply and quickly, but the taste is so refined and exquisite that it certainly deserves all praise. The pate, made from healthy beef liver according to this simple recipe, has a thick consistency and a 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 well-absorbed form, which is necessary for the hematopoietic system, so it is very useful and must certainly be present in the diet of children and adults. This is why the liver pate sandwich is a great snack and a worthy alternative to sausages and other common sandwich toppings. And since most children are not very fond of traditional dishes offal, then this tender and delicious pate from beef liver is quite capable of replacing them. Adding grated apple and pieces to the pate walnuts give it a slightly unusual, but pleasant aroma and taste and make this dish not just an everyday meal, but quite a noble or even festive dish.

Offer your family and guests an exquisite liver paste with apples and nuts, and they can get not only pleasure, but also the undoubted benefit from this wonderful offal. Tart pieces of walnuts go well with the deep taste of beef liver, and a fresh apple gives this pate a delicate aroma and light refreshing sourness. If you not just spread the pate on bread, but artistically lay it on crackers or toasted croutons using a pastry bag, then your guests will never forget this great liver snack. Be sure to try it and you will see for yourself!

Useful information

How to cook liver pate with apple and nuts - an original recipe for beef liver pate with step by step photos

INGREDIENTS:

  • 500 g beef liver
  • 1 bol. onion
  • 1 bol. Apple
  • 50 g walnuts
  • 70 g softened butter
  • 3 - 4 teeth. garlic
  • salt, pepper mix, a pinch of nutmeg

COOKING METHOD:

1. In order to prepare liver pâté 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 prying it off the edge with a knife and gently pulling it off the entire surface. In addition, it may contain areas of rigid connective tissue and large vessels, which should be carefully cut out.

2. Peel the onions and cut into small cubes.

3. Peel and seed the apple and grate on a coarse grater.

Advice! To prepare liver pâté, you must use a sweet and sour apple with dense pulp, for example, the varieties Granny Smith, Semerenko or Antonovka.


4. Walnuts fold into a bag and grind with a rolling pin or a meat hammer to a coarse state. To do this, put the bag of nuts on a cutting board, put a tea towel on top so as not to perforate the bag, and knock with a meat hammer or roll it several times with a rolling pin. This technology allows you to get more large pieces of nuts and less waste, which is inevitable when using a blender.

5. Melt 20 g of butter in a frying pan, put the 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 the grated apple, salt and a mixture of aromatic peppers in a frying pan, mix everything thoroughly and cook over medium heat for 13 - 15 minutes until the excess liquid boils down. At the end of cooking, stir and make sure that the dish does not burn.

8. Put the liver out of the pan into a bowl, cool until warm and chop until smooth. homogeneous mass using a blender.

9. Add the minced garlic and the remaining soft butter(50 g), then process the liver pate again with a blender.

10. At the last stage, put chopped nuts and a pinch of nutmeg in the pate and mix 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 resealable container and keep it in the refrigerator for 2 hours before use, so that it infuses and obtains the correct consistency. Bon Appetit!

Liver pate with apple

Liver pate sandwiches

I recently made homemade beef liver pate. It is SO delicious ... It can be spread on a slice of brown bread or white buns ... especially if the bread is dried in a pan ... First, you take a bite, gliding smoothly over the pate, then - crunch of a brittle fried crust, and finally - a combination of meat and bread! And the pate is also with an apple ... light fruity sourness sets off this wonderful taste)))

I give the recipe.

Composition of liver pate with apple

  • Beef liver - 600 g;
  • Pork lard - 100 g. Or take melted 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 bitter capsicum);
  • Ground nutmeg - 0.5 teaspoon;
  • Salt to taste;
  • Dill, parsley or basil greens - a small bunch;
  • Butter - 100 g.

What is liver pate made of - composition

How to make apple liver pate

  • Clean the liver from film and blood vessels. Cut into small pieces.

How to remove the film

  • If you have a frozen liver, then removing the film is faster and more convenient than with a fresh one. It is necessary to slightly defrost the liver, wash it in cold water and remove the film. And then, after the final defrosting, rinse the liver again.
  • Remove the whip from a fresh liver like this: wash it in cold water, scald it with boiling water (or hold it in hot water for 20-30 seconds). This will make it easier for you to separate the film from the liver.

Prepare the rest of the pate ingredients

  • Chop the onions finely, grate the carrots on a coarse grater.
  • Peel and core the apple and cut into slices. Peel the ginger and finely grate. Finely chop the garlic and herbs.
  • Cut the pork fat into small pieces and put in the pan. Melt the lard from the pieces over low heat under the lid.
  • When the pieces of bacon turn light brown and shrink, add the onions. After 5 minutes, add the carrots. Simmer until softened. Watch out for bacon and vegetables - stir so that they do not burn.
  • Add the pieces of liver to the pan. Fry everything over medium heat until tender. Signs of readiness: the liver has changed color + there is no blood inside the cut piece. The liver fries quickly, watch it (the longer it tastes on fire after being cooked, the more rubbery and drier it will become).
  • Add apples to the finished liver. After 5 minutes of stewing, add ginger, herbs and garlic. Salt and pepper. Mix. Simmer for a couple of minutes. Cool down.
  • Transfer the dish from the skillet to a food processor or blender. Add softened butter (remove from the refrigerator in advance). Grind everything into a paste. Give it a try. Salt if necessary.
  • Cover the finished pate and refrigerate. After 20-30 minutes, it will set (animal fats will freeze) and will be ready for use.

Homemade liver pate

Making liver pate in pictures

Fry vegetables in melted lard Fry-stew the liver in lard with vegetables Apple slices for pâté
Liver with vegetables and an apple in a pan You need to grind fried vegetables with liver in the pate Oil can be added after grinding the main components of the pate or simultaneously with them
Homemade pate from the liver

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