Goose liver pate: what is the name, benefits and harms, calorie content, reviews

Homemade goose liver pate turns out to be more tasty and healthy in comparison with products that can be purchased in stores. The appetizer comes out tender and airy, melts in the mouth and leaves a pleasant aftertaste. For her, you can take not only the liver, but also meat, season with carrots, onions and your favorite spices.

What is the name of goose liver pate

Goose liver pate is a visiting card of French cuisine. In this country, the dish is traditionally served at the Christmas table. The French call it foie gras. In Russian, the name sounds like "foie gras". The word "foie" is translated as "liver". It is believed to be derived from the Latin ficatum, which means fig. This has its own explanation. To prepare the delicacy, they take the liver of birds, which are fed according to certain rules. They are kept in cages, meals are organized by the hour. This technology of feeding geese, which makes the liver more fatty, was invented in ancient Egypt. The birds were given figs as food, hence the name.

The benefits and harms of goose liver pate

Pate is popular in Russia, it is often prepared at home, eaten for breakfast or served at buffets. The undoubted advantage of delicacies is the presence of valuable substances in the composition:

• B vitamins;
• vitamin A;
• vitamin E;
• calcium;
• Selena;
• magnesium;
• zinc;
• iodine;
• potassium;
• phosphorus.

The pate contains amino acids that are difficult to obtain with other food. It is recommended to use it 1-2 times a week. At the same time, it is contraindicated in such cases:

• overweight and obesity;
• high cholesterol levels;
• individual intolerance.

The snack is high in calories, you need to eat it in moderation so as not to gain excess weight and not suffer from digestive problems

Calorie content of goose liver pate

The calorie content of 100 g of the product is 190 kcal. 100 g contains 39 g of fat, 15.2 g of protein. There are no carbohydrates.

What is goose liver pate eaten with?

Goose liver pate is served as a snack. It is cut into slices about 1 cm thick. This is done just before serving so that the product does not lose its aroma and taste. It is eaten with yeast bread, which is lightly fried in advance.

The delicacy can be supplemented with other products. For example, even at home, you can make delicious combinations with figs or jam from it, berry and fruit sauces, fried mushrooms or baked apples.

How to make goose liver pate

It is customary to call pates a mass that is ground until smooth. It is spread on toast, bread, but not crushed into a paste.After heat treatment, the by-product has such a soft, delicate consistency that there is no need to grind it.

To choose a quality goose liver, you need to pay attention to the color. It should be brownish, homogeneous. The lighter the color, the younger the bird was. Preference should be given to products with a smooth, clean surface, without damage, blood and fat clots, looseness. If the liver is orange, it is most likely thawed and then re-frozen. And the presence of greenish spots indicates improper cutting of the bird. This color is given by a bursting gallbladder.

The product should have a pleasant light shade.

Goose liver pate: a classic recipe with cream

To please loved ones with a truly delicious goose liver pate at home, it must be thoroughly cleaned, then the ingredients must be prepared. For ½ kg of offal, you need to take:

• 1 onion;
• 100 g butter;
• 3 tbsp. l. heavy cream;
• a pinch of ground black pepper;
• a pinch of nutmeg;
• salt;
• 1 tbsp. l. oils.

If the pate turns out to be thick, you can add a little cream and beat again in a blender.

Actions:

1. Remove the film and pieces of fat from the offal, if any. Rinse gently in running water, pat dry with paper towels.
2. Cut into small cubes.
3. Peel the onion, chop coarsely.
4. Put a frying pan on the fire, pour in vegetable oil.
5. Fry the onions, add the liver cubes after a few minutes of processing. Leave for 20 minutes, stir.
6. Season with salt, nutmeg and pepper before removing from heat.
7. Pour in the cream.
8. Mix the mixture thoroughly and transfer to a blender.
9. Add a cube of softened butter.
10. Grind with a blender. The mass should become homogeneous.
11. Put it in a container and leave until it hardens.

How to make goose liver pate with sour cream and garlic

To make the appetizer aromatic and pungent, the recipe for liver pâté can be varied with garlic and dried dill. For a gourmet dish, you will need the following products:

• ½ kg of goose liver;
• ½ tbsp. sour cream;
• 1 head of onion;
• 3 garlic cloves;
• 50 g butter;
• 3 tbsp. l. vegetable oil for frying;
• a pinch of dried dill;
• a pinch of nutmeg;
• a pinch of black pepper;
• salt.

You can serve the pate to the table after it has stood in the refrigerator for 2-3 hours.

Homemade liver pâté recipe:

1. Cut off fat from offal, divide into 2 parts.
2. Remove the butter from the refrigerator to soften.
3. Chop the garlic and onion.
4. Take a frying pan, heat vegetable oil on it.
5. Fry the onions and liver.
6. After 10 minutes add spices: dried dill, nutmeg, pepper and salt, chopped garlic.
7. The final stage is grinding the fried mass using a blender with the addition of soft butter.
8. When it becomes homogeneous and viscous, transfer to glass or ceramic dishes for cooling, put in the refrigerator.

Goose liver pate on cognac

It does not take a lot of time to prepare a snack. And the result is such that the dish can be served for any festive feast or buffet table. For him you need:

• ½ kg of goose liver;
• 200 ml of milk;
• 300 g lard;
• 2 carrots;
• 1 head of onion;
• 3-4 garlic cloves;
• 50 ml of brandy;
• 2 tsp salt;
• a pinch of nutmeg;
• 1 tsp allspice.

Heat treatment of the dish kills bacteria and allows you to store the delicacy in the refrigerator at home for several days

How to make goose liver pate:

1. Cut lard into small pieces, fry until crusty in a pan.
2. Chop carrots, garlic cloves and onions. Add to a frying pan with bacon and keep everything together over the fire until golden brown.
3. Peel the offal from films, cut. Fry with vegetables for a few minutes.
4. When the mass has cooled down, pass it through a meat grinder. Put back in the pan.
5. Pour in milk and brandy. Season with pepper and nutmeg, and season with salt.
6. Simmer for 5 minutes.
7. Grind in a blender.
8. Put simmer again, bring to a boil.
9. Arrange the finished snack in jars, cool in the refrigerator.

Homemade goose liver and hearts pate

You can make pate not only from goose liver. Housewives often add other by-products to it, for example, hearts. The dish acquires new flavors. It requires:

• 300 g goose liver;
• 200 g of goose hearts;
• 1 head of onion;
• 50 g butter;
• 1 tbsp. sour cream;
• Bay leaf;
• a pinch of pepper;
• salt;
• a pinch of nutmeg;
• vegetable oil for frying.

Serve with slices of fresh bread

How to cook at home:

1. Peel and rinse the goose hearts.
2. Take cooking utensils, fill with water, add bay leaves and salt.
3. Cook the hearts for half an hour on a medium-intensity fire.
4. Drain the broth, cut each heart in half.
5. Rinse and divide the liver into several parts.
6. Chop the onion.
7. Put hearts and onions in a preheated pan, fry for 10 minutes.
8. Add goose liver, leave for another 10 minutes.
9. Pour with sour cream, sprinkle with spices, mix the ingredients.
10. Reduce heat, simmer the dish until the liquid evaporates.
11. Transfer the hot mass to a blender, combine with butter, grind. The consistency should be viscous.
12. Hold the appetizer in the refrigerator for several hours so that it freezes.

Diet goose liver pate

Goose pate is a high-calorie dish, it contains fats; in the process, the ingredients are fried in vegetable oil. To prepare a dietary snack, you can boil the onion and liver, and take sour cream instead of heavy cream. For the dish you need:

• ½ kg of goose liver;
• 1 onion;
• 1 tbsp. fat-free sour cream;
• Bay leaf;
• a pinch of nutmeg;
• a pinch of salt.

If the offal is not cut before cooking, it will retain its juiciness.

Goose liver pate recipe:

1. Put a saucepan with cold water and 1-2 bay leaves on high heat.
2. Peel and rinse the offal, add whole to boiling water.
3. Divide the peeled onion in half, also put in a saucepan.
4. Cook for half an hour, drain the broth.
5. Add sour cream.
6. Grind everything until smooth.
7. Refrigerate.

Goose liver and meat pate recipe

Liver pate from goose liver and meat comes out very nutritious. It is eaten with crispy rye or white bread. For cooking you need to take:

• 2 pcs. goose liver of medium size;
• 200 g of goose meat;
• 50 g goose fat;
• 1 head of onion;
• 2 garlic cloves;
• a pinch of salt;
• a pinch of ground black pepper.

The finished delicacy can be garnished with mayonnaise and herbs

Stages of work:

1. Chop the peeled onion.
2. Cut the goose liver and meat into small pieces.
3. Put the fat in the pan, simmer the onion.
4. Put meat products there, leave for 20 minutes. Stir during frying.
5. Cool the mass, put it in a blender, chop it with garlic until it becomes a paste.

How to make goose liver pate with carrots

Homemade liver pate can be eaten for breakfast, taken with you as a snack to work, or cooked for a picnic in nature. For the dish you need to take:

• 600 g goose liver;
• 1 carrot;
• 1 head of onion;
• 100 ml cream 15%;
• 70 g butter;
• a pinch of ground black pepper;
• a pinch of salt;
• 2 tbsp. l. vegetable oil.

The delicacy, decorated with a sprig of herbs and peppercorns, looks beautiful and appetizing.

How to cook at home:

1. Take a little butter (about 20 g), combine with 2 tbsp. l. vegetable oil, melt over low heat.
2. Put the goose liver into this mixture and simmer on each side for 5-7 minutes.
3. Season with salt, sprinkle with pepper.
4. Pour in the cream. Remove from the stove after 2 minutes.
5. Separately fry the chopped carrots and onions until soft.
6. Grind the liver with a blender.
7. Combine with vegetables and pass through a blender again.
8. Put the appetizer in the bowls.
9. Take 50 g of butter, melt, pour the pate on top of it so that it does not dry out.
10. Hold the dish in the refrigerator for about half an hour, after which you can serve it to the table.

Storage rules

Homemade goose liver pate should be consumed immediately after it has been cooked. You can store it in the refrigerator by wrapping it in cling film or glass container. It is impossible to keep a snack in a metal container, it is oxidized.

You can store the product at room temperature for no more than 3-4 hours. In the refrigerator and in suitable packaging - up to 5 days.

Conclusion

Making goose liver pate at home is easy. Its delicate texture and melting taste appeal to both undemanding people and real gourmets. In order for the hostess to find her zest in pate recipes, you can experiment with your favorite seasonings, add black pepper, nutmeg, garlic, rosemary, capers, sun-dried tomatoes to the appetizer. The housewives' reviews of foie grasses show how widely this dish is applicable.

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