Content
- 1 How to make turkey liver pate
- 2 Classic turkey liver pate
- 3 Recipe for turkey liver pate with prunes
- 4 Turkey liver pate with cream
- 5 Recipe for turkey liver pate with mushrooms
- 6 Turkey pâté recipe with sour cream
- 7 Turkey liver pate with nuts and pumpkin
- 8 How to cook turkey liver pate in the oven
- 9 Turkey liver pate in batter
- 10 Storage rules
- 11 Conclusion
It's easy to make turkey liver pate at home, but it turns out to be much tastier than what is sold in stores. Surprisingly, most housewives prefer purchased products, missing out on an excellent opportunity to pamper loved ones with a homemade delicacy, which is considered a delicacy of French aristocrats.
How to make turkey liver pate
Turkey liver pate is served for lunch and dinner. For it, poultry offal is used, and when cooking they are guided by a variety of recipes: with sour cream, prunes, cream, mushrooms, pumpkin, cognac and even apricot jelly.
To make a homemade turkey liver snack airy and appetizing, experienced housewives resort to the following secrets:
- The poultry liver can be boiled, fried or stewed. The most delicious pate is obtained from fried liver, as well as from stewed with vegetable additives.
- Before starting cooking, the offal must be soaked in a small amount of milk for about an hour.
- Most recipes for these snacks include vegetables. The most common are onions and carrots, less often pumpkin and beets are used. To give the dish a more original taste, you can supplement it with mushrooms or dried fruits.
- Butter adds a delicate consistency to the product. It cannot be replaced with budget spreads. In order to save money, you can take sour cream, whipped cream.
- The liver mass must be passed through a meat grinder twice, or use a blender.
- During frying, a large amount of juice is released from the turkey liver. If the task is to fry the offal with vegetables, then they must be laid out in the pan in advance, or after the liquid has been evaporated.
Classic turkey liver pate
You can serve a liver snack as a spread for toasts and sandwiches, filling for tartlets. Plus, pate can be a self-sufficient dish. To prepare it according to the classic recipe, you will need:
- 1 kg of turkey liver;
- 250 ml of milk;
- 200 g carrots;
- 200 g of onions;
- 180 g butter;
- 20 ml of brandy;
- granulated sugar to taste;
- a pinch of salt;
- a pinch of ground black pepper.
Oil film protects the paste from crusting
How to cook:
- Rinse the liver, cut out the vessels.
- Soak in milk for an hour, then rinse again.
- Grate the carrots and chop the onion.
- Fry the vegetables, sprinkle with sugar. Processing time is a quarter of an hour.
- Add the liver, leave the pan on the fire for another 15 minutes.
- Pour in 20 ml of brandy, simmer for a few minutes, turn off the heat. Cool down.
- Grind the mass thoroughly using a blender or mixer, adding butter to it.
- Chill the pate for a few hours.
Recipe for turkey liver pate with prunes
Compared to the classic recipe, pate has a more original taste, to which prunes and currant confiture, jelly are added. In consistency, it turns out to be very delicate. For a snack, the following products are required:
- 400 g turkey liver;
- 1 head of onion;
- 15 prune berries;
- 3 tbsp. l. red currant jam;
- 50 g butter;
- 2 eggs;
- 150 g uncooked smoked bacon;
- 200 ml of cream;
- 50 ml brandy;
- a pinch of nutmeg;
- pepper;
- salt.
You can put slices of prunes on the finished pate
Actions step by step:
- Hold the washed prunes in brandy.
- Fry chopped onions in a mixture of butter and vegetable oil.
- Clean the turkey liver from the ducts, cut it into pieces together with uncooked smoked bacon.
- Place them in a blender bowl and grind together with boiled eggs, prunes, fried onions, cream and jam. Sprinkle with spices.
- Prepare one large or several small baking dishes. Put the resulting mass in them, cover tightly with baking foil.
- Set the temperature in the oven to 180 degrees. Pour some water on a baking sheet, the layer should be about 3 cm. Place the form with liver pate. You will get a water bath. Keep the dish on it for about 80 minutes, then cool.
- Melt a piece of butter in a frying pan, pour it over the pate. Put the appetizer in the refrigerator.
Turkey liver pate with cream
The pate turns out to be airy and has an exquisite taste if the turkey liver is stewed in cream. This is the secret of this recipe. To bring it to life, you will need:
- ½ kg turkey liver;
- 200 ml of cream;
- 1 head of onion;
- 100 g butter;
- 100 ml of sunflower oil;
- a pinch of ground black pepper;
- a pinch of salt.
The higher the fat content of the cream, the tastier the dish will be.
Recipe step by step:
- Rinse the turkey liver, dry and cut.
- Chop the onion.
- Fry the offal for 5-7 minutes.
- Add the onion to the pan, turn on high heat and hold for 3 minutes, then reduce the intensity, simmer for another 5.
- Pour in the cream, sprinkle with salt and pepper, wait until it boils.
- Then cover the pan with a lid, simmer for another quarter of an hour.
- Transfer the stew to a blender, beat. The pate should be smooth and smooth.
- Transfer it to molds.
- Melt the butter in the microwave, pour over the snack, put it in the cold.
Recipe for turkey liver pate with mushrooms
The main features of the pate, which is prepared according to this recipe, are satiety and mouth-watering mushroom aroma. The appetizer can be eaten on its own or spread over bread. For cooking, you need to take:
- 400 g turkey liver;
- 100 g of champignons or any forest mushrooms;
- 1 carrot;
- 1 head of onion;
- 180 g butter;
- 3 tbsp. l. vegetable oil;
- 1 clove of garlic;
- a pinch of salt;
- a pinch of pepper;
- fresh herbs.
Finished sandwiches can be garnished with chopped herbs and spices.
Paste recipe step by step:
- Wash the turkey liver, remove films and ducts, cut into pieces and fry.
- Boil the mushrooms for 15-20 minutes, combine with the liver. Season with pepper and salt. Simmer under the lid.
- Chop a garlic clove, add to the liver.
- Fry the carrots and onions separately.
- Combine everything and pass through a meat grinder several times.
- Soften a piece of butter at room temperature. Beat it in a blender with paste. It will turn out to be plastic.
- Decorate the pate with mushroom pieces and herbs.
Turkey pâté recipe with sour cream
For turkey liver pate with sour cream, you can take fresh or boiled vegetables. The snack with raw onions and carrots should be consumed within 1-2 days after preparation. The shelf life is short. To make a soft, mouth-watering pate, you need to take:
- 100 g turkey liver;
- 1 carrot;
- 50 g sour cream;
- 100 g of cheese;
- 2 garlic cloves;
- 1 egg.
You can stuff tartlets with pate, use when making sandwiches
How to cook:
- Boil the egg and carrots.
- Place the turkey liver in cool water for soaking for several hours, then boil.
- Pass the garlic through a press.
- Grind the ingredients in a blender, adding sour cream, herbs and spices.The appliance must be operated at maximum power so that the pate is smooth and tender.
- Store the snack in the refrigerator in a plastic or glass container.
Turkey liver pate with nuts and pumpkin
One of the most original liver pate is prepared with the addition of walnuts and pumpkin pulp. The appetizer comes out unusual and tasty at the same time. She needs the following products:
- ½ kg turkey liver;
- 200 g pumpkin;
- 1 head of onion;
- 3 tbsp. l. walnuts;
- 100 g butter;
- 3 tbsp. l. vegetable oil;
- 2 tbsp. l. dry white wine;
- 5 black peppercorns;
- 10 pink peppercorns.
Dry juniper berries will be a good addition to the recipe, you will need 5-7 pieces
Cooking method:
- Cut the pumpkin pulp into small cubes and brown a little. Pour in wine and simmer until the drink has evaporated.
- Fry chopped onions. Transfer to a plate, and in its place add the liver, fry.
- Combine the liver and onion, chop in a meat grinder, season with black and pink pepper pounded in a mortar.
- Season with salt, sprinkle with ground nuts, add soft butter and stewed pumpkin pulp. Mix thoroughly again.
- Arrange the pate into forms, put in the refrigerator.
How to cook turkey liver pate in the oven
The method of cooking liver pate in the oven allows you to make the dish less high-calorie. In addition, it acquires a pleasant pinkish tint without any special additives. For cooking, you need to take:
- 250 g turkey liver;
- 70 ml of butter;
- 1 egg;
- 50 ml of milk;
- ½ tsp dried thyme;
- a pinch of salt;
- a pinch of ground black pepper.
Serve liver pate with vegetables and herbs
Actions step by step:
- Keep the liver in cold water for an hour, then rinse, transfer to a blender.
- Sprinkle with salt, thyme, pepper, break an egg, add milk. Grind.
- Put 40 g of soft butter in a blender, beat again.
- Distribute the pate into the molds by passing through a sieve.
- Place in a deep bowl with boiling water. The water should cover half of the molds.
- Send the appetizer to the oven for 25-40 minutes, depending on the size of the molds. The larger they are, the longer the pate will take. Temperature regime - 180 degrees.
- Cool, pour with melted butter.
Turkey liver pate in batter
The liver of a turkey acquires a mild, delicate flavor even when fried in batter. This compares favorably with most offal. To prepare it, you need:
- 600 g turkey liver;
- 50 g flour;
- 2 eggs;
- a pinch of pepper;
- a pinch of salt.
For decoration when serving, use herbs, pomegranate berries, slices of vegetables
Recipe step by step:
- Rinse the turkey liver, grind in a blender, sprinkle with spices.
- Dip first in flour and then in beaten egg mass.
- Heat fat in a frying pan.
- Fry the liver on both sides, then simmer for a few minutes under the lid.
Storage rules
The shelf life of homemade turkey liver pate depends on how it is made. If the snack is not canned, then it must be kept in the refrigerator at a temperature of +5 degrees and a humidity of no more than 70%. The product remains usable for 5 days.
Conclusion
Homemade turkey liver pate is a good addition to family, holiday lunches and dinners. The lightness, tenderness, sophistication of this appetizer once won the love of French aristocrats, and now they have become available to everyone. Therefore, do not miss the opportunity to cook a dish with your own hands, from fresh products.
