Chicken liver pate will be all right. Liver pate from Alla Kovalchuk and Roman Medny (Everything will be delicious). Classic pork liver pate

09.01.2022

This time Nadezhda Matveeva was visited by the fashionable expert of the television magazine of useful tips “Everything will be good” Roman Medny. Under the strict guidance of the national culinary specialist Alla Kovalchuk, he will learn many secrets of making the most delicate pate. And also - an incredible secret of how to get a delicate, creamy pate instead of a flat, rubber mass. And what a light touch will keep the pâté from drying out and make it beautiful, that photographers in culinary magazines will go crazy with envy.

Classic pork liver pate

Ingredients:

Pork liver - 800 g
Butter - 250 g
Carrot - 1 pc.
Onion - 2 pcs.
Garlic - 3 cloves
Cognac - 40 ml
Salt - a pinch
Sugar - 1.5 tsp
Black ground pepper - a pinch
Bay leaf - 2 pcs.
Dried thyme - 1 tsp
Vegetable oil for frying

Cooking method:

Wash the pork liver, rub with salt, remove the films. Cut, cut from the thick, central part of the vein and duct. Pour cold water, add sugar, bring to a boil. Remove the foam, put the bay leaf. Boil 25 minutes. Peel the garlic, press down, fry it in vegetable oil, remove from the oil. Cut the onion into quarters, grate the carrots on a coarse grater, sauté the vegetables in garlic butter under the lid. Dry the boiled liver, cut into pieces 3 by 4 cm. Put it on vegetables, fry the liver for 1-2 minutes, remove from the stove, pour cognac and set it on fire. Grind the liver with vegetables in a meat grinder with small holes, then grind with a blender until a homogeneous, pasty state. Beat the softened butter until fluffy, then add the grated liver one tablespoon at a time, mixing gently. Put salt, pepper and a teaspoon of dried thyme. Put the finished pate in a mold, pour with melted butter. Send to the refrigerator for 1-2 hours.

Chicken liver parfait with toasted sage

Ingredients:

Chicken liver - 450 g
Butter - 250 g
Olive oil - 100 ml
Onion - 1 pc.
Garlic - 2 cloves
Cognac - 50 ml
Salt - a pinch
Ground black pepper - a pinch
Sage - 12 leaves
Dried chopped paprika - for garnish

Cooking method:

Remove connective tissue from the liver. Heat the olive oil in a frying pan and fry the sage until crispy, about 30 seconds, then put the chicken liver in the same oil. Fry in one layer until browned but still pink in the middle, about 3 minutes. Pour in brandy and cook for 1 more minute. Peel and chop the onion with garlic, fry over low heat until the onion softens. Grind the liver together with fried onions and garlic into a smooth puree. Add melted butter along the wall, mix thoroughly. Season with salt and pepper. Pour the pate into molds, cover with foil on top. Put the molds on a baking sheet in an oven preheated to 200 ° C for 15 minutes, also put water on the lower level of the oven. After baking the form with parfait, fill it with melted butter, garnish with roasted sage, chopped dried paprika. Put in the refrigerator for 1-2 hours.

INGREDIENTS

Pork liver - 800 g
Butter - 250 g
Carrot - 1 pc.
Onion - 2 pcs.
Garlic - 3 cloves
Cognac - 40 ml
Salt - a pinch
Sugar - 1.5 tsp
Black ground pepper - a pinch
Bay leaf - 2 pcs.
Dried thyme - 1 tsp
Vegetable oil for frying

COOKING METHOD

My liver, rub with salt, remove the film. We cut, cut out from the thick, central part of the vein and duct. Pour cold water, add sugar, bring to a boil. Remove foam, add bay leaf. Cook for 25 minutes.
We clean the garlic, crush it and fry it in vegetable oil, then take it out. We cut the onion into four parts, rub the carrots on a coarse grater, sauté the vegetables in flavored garlic oil under the lid.
We dry the boiled liver, cut it into pieces of 3x4 cm and spread it to the vegetables. Fry the liver for 1-2 minutes, remove from the stove, pour cognac and set it on fire.
Grind the liver with vegetables in a meat grinder with small holes, then grind with a blender until a homogeneous pasty state. Beat the softened butter until fluffy, then add the grated liver to it by 1 tablespoon, gently mixing.
Add salt, pepper and 1 teaspoon dried thyme.
We put the finished pate in a mold, pour with melted butter. We send it to the refrigerator for 1-2 hours.

Chicken liver parfait with toasted sage

INGREDIENTS

Chicken liver - 450 g
Butter - 250 g
Olive oil - 100 ml
Onion - 1 pc.
Garlic - 2 cloves
Cognac - 50 ml
Salt - a pinch
Ground black pepper - a pinch
Sage - 12 leaves
Dried chopped paprika - for decoration

COOKING METHOD

Remove connective tissue from the liver.
Heat the olive oil in a frying pan and fry the sage until crispy, about 30 seconds. Then put the chicken liver in the same oil. Fry until browned and pinkish in the middle, about 3 minutes. Add cognac and cook for 1 more minute.
Peel and finely chop the onion and garlic, fry over low heat until the onion softens. Grind the liver together with fried onions and garlic into a smooth puree. Pour melted butter over the wall, mix thoroughly. Season with salt and pepper.
We spread the pate in molds, cover with foil on top. We put the forms on a baking sheet in an oven preheated to 200 ° C for 15 minutes. We put a container with water on the lower level of the oven.
After baking, the form with parfait is poured with melted butter, decorated with roasted sage and chopped dried paprika. We put in the refrigerator for 1-2 hours.

In this issue, you will learn how to cook a gourmet French appetizer - liver pâté. Culinary Alla Kovalchuk will reveal the secrets of cooking two types of tender and tasty pate at once: classic pork liver pate And chicken liver parfait with toasted sage. The stylist will learn how to cook the perfect pâté Roman Copper.

“After a trip to a film festival in France, I just fell in love with French cuisine,” said Roman. “I especially liked the liver pâté, which was served in a small family hotel where I stayed with friends. We were going home, we decided to ask for a recipe for pate - they didn’t give it! The hostess decided to keep it in the strictest confidence, even a generous surcharge for accommodation did not help. “Just think, what a swell,” I say to my friends, but I’ll make such a pate for you at home in no time. What I blurted out, I myself do not understand. So that you understand, I am a person completely far from the kitchen, I only have coffee and scrambled eggs so far. And so I cooked the liver, passed it through a meat grinder with onions, salted and peppered and it's ready. But it was not there, the pate does not look like a pate: loose, dry, and even bitter and salty. My friends were left hungry and now they don’t even come to me for tea - they are afraid of getting poisoned, and they tease me all the time. Teach me how to cook the best pâté in the world!”

Alla Kovalchuk will teach you how to cook a classic pork liver pate and chicken liver parfait with toasted sage, revealing all the subtleties of cooking these dishes.

Classic pork liver pate

Ingredients:
Pork liver - 800 g
Butter - 250 g
Carrot - 1 pc.
Onion - 2 pcs.
Garlic - 3 cloves
Cognac - 40 ml
Salt - a pinch
Sugar - 1.5 tsp
Black ground pepper - a pinch
Bay leaf - 2 pcs.
Dried thyme - 1 tsp
Vegetable oil for frying

Cooking method:

Wash the pork liver, rub with salt, remove the films. Cut, cut from the thick, central part of the vein and duct. Pour cold water, add sugar, bring to a boil. Remove the foam, put the bay leaf. Boil 25 minutes. Peel the garlic, fry it in vegetable oil, remove from the oil. Cut the onion into quarters, grate the carrots on a coarse grater, sauté the vegetables in garlic butter under the lid. Dry the boiled liver, cut into pieces 3 by 4 cm. Put it on vegetables, fry the liver for 1-2 minutes, remove from the stove, pour cognac and set it on fire. Grind the liver with vegetables in a meat grinder with small holes, then grind with a blender until a homogeneous, pasty state. Beat the softened butter until fluffy, then add the grated liver one tablespoon at a time, mixing gently. Put salt, pepper and a teaspoon of dried thyme. Put the finished pate in a mold, pour with melted butter. Send to the refrigerator for 1-2 hours.

Chicken liver parfait with toasted sage

Ingredients:
Chicken liver - 450 g
Butter - 250 g
Olive oil - 100 ml
Onion - 1 pc.
Garlic - 2 cloves
Cognac - 50 ml
Salt - a pinch
Ground black pepper - a pinch
Sage - 12 leaves
Dried chopped paprika - for garnish

Cooking method:

Remove fatty layers from the liver. Heat the olive oil in a frying pan and fry the sage until crispy, about 30 seconds, then put the chicken liver in the same oil. Fry in one layer until browned but still pink in the middle, about 3 minutes. Pour in brandy and cook for 1 more minute. Peel and chop the onion with garlic, fry over low heat until the onion softens. Grind the liver together with fried onions and garlic into a smooth puree. Add melted butter along the wall, mix thoroughly. Season with salt and pepper. Pour the pate into molds, cover with foil on top. Put the molds on a baking sheet in an oven preheated to 200 ° C for 15 minutes, also put water on the lower level of the oven. After baking the form with parfait, fill it with melted butter, garnish with roasted sage, chopped dried paprika. Put in the refrigerator for 1-2 hours.

INGREDIENTS

Pork - 700 g
Fresh brisket - 350 g
Onion - 4 pcs.
Carrot - 1 pc.
Champignons - 200 g
Eggs - 1 pc.
Rosemary - 4 sprigs
Ground thyme - 1 tsp
Black ground pepper - 1 tsp.
Nutmeg - 1/3 tsp
Bay leaves - 4 pcs.
Salt - 1 tsp
Cognac - 2 tbsp. l.
Cream - 100 ml

COOKING METHOD

My meat. We clean carrots and onions. We send all the ingredients to boiling water and cook for 40 minutes.

We clean the onions and mushrooms. Cut them into small cubes. Fry the onion for 2 minutes. Add mushrooms to it and fry for another 3 minutes. Then pour the vegetables into a bowl.

We pass the cooked meat, onions and carrots twice through the fine grate of the meat grinder. Add thyme, nutmeg, egg, cognac, cream, salt, pepper to the minced meat and knead everything.

Cut the fresh undercut into slices and lay it on the bottom of the pate mold. Top - part of the minced meat, then - a layer of fried vegetables and minced meat again. Add a sprig of rosemary and bay leaves on top. We cover with slices of undergrowth.

Wrap each mold in foil and place on a baking sheet. Pour boiling water into the bottom of the pan. Bake the pâté in the oven for 30 minutes at 180°C.

Beef pate

INGREDIENTS

Beef (flank) - 500 g
Carrot - 1 pc.
Onion - 2 pcs.
Butter - 100 g
Vegetable oil - 20 ml
Nutmeg - 3 g
Coriander seeds - 3 g
Marjoram - 3 g
Sugar - 1/2 tsp
Salt - 1 tsp
Ground black pepper - 1/2 tsp

COOKING METHOD

We cut the meat into cubes and fry it in a vegetable-cream mixture for 2 minutes - until a light crust.

We clean vegetables. Cut the carrot into strips, and the onion into cubes. Add vegetables to meat and saute for 3 minutes.

Pour everything into a cauldron, pour boiling water, cover with a lid and put on a large fire. When the water boils, reduce the heat to a minimum and simmer the dish for an hour.

We pass the finished meat and vegetables twice through the fine grate of the meat grinder. Mix the mass with grated coriander seeds, marjoram, nutmeg, salt, pepper and sugar.

Add broth and soft butter. Knead the mass with a mixer.

Chicken pate roll

INGREDIENTS

Chicken breast - 400 g
Champignons - 100 g
Oranges - 1 pc.
Cream (20%) - 60 ml
Cognac - 1 tbsp. l.
Salt - 1/2 tsp
Pepper - 1/2 tsp

COOKING METHOD

Cut the mushrooms into 4 pieces. We pass the chicken fillet twice through the fine grate of the meat grinder. Remove the zest from half the orange and mix with minced meat.

Add cognac, cream, salt, pepper to it and knead everything well. Lubricate a sheet of parchment with butter and spread a layer of minced meat on it.

On one side of the minced meat, distribute the mushrooms in a strip and form a roll. We wrap it in parchment, and then in foil.

Put the roll on a baking sheet. Bake in the oven for 30 minutes at 170°C.

See also ("Everything will be delicious!")

Folk culinary specialist Alla Kovalchuk taught to cook two types of incredible and tasty at once liver pate And chicken liver parfait with toasted sage.

On a visit to Nadezhda Matveeva the fashion expert of the TV magazine of useful tips looked in Everything will be good lover of french cuisine Roman Copper, who told his sad story of making liver pate.

- After a trip to a film festival in France, I just fell in love with French cuisine, Roman said. - I especially liked the liver pâté, which was served in a small family hotel where I stayed with friends.

We were going home, we decided to ask for a recipe for pate - they didn’t give it! The hostess decided to keep it in the strictest confidence, even a generous surcharge for accommodation did not help. “Just think, what a swell,” I say to my friends, but I’ll make such a pate for you at home in no time. What I blurted out, I myself do not understand.

So that you understand, I am a person completely far from the kitchen, I only have coffee and scrambled eggs ideally. And so I cooked the liver, passed it through a meat grinder with onions, salted and peppered and it's ready. But it was not there, the pate does not look like a pate: loose, dry, and even bitter and salty. My friends were left hungry and now they don’t even come to me for tea - they are afraid of getting poisoned, and they tease me all the time. Teach me how to cook the best pâté in the world!

Well, could you Nadezhda Matveeva don't help Roman? She immediately called for help. Alla Kovalchuk, who knows many secrets how to get a tender, creamy pate instead of a flat, rubbery mass. And what a light touch will keep the pâté from drying out and make it beautiful, that photographers in culinary magazines will go crazy with envy.

RECIPE: Classic Pork Liver Pate

Ingredients:

Cooking method:

Peel the garlic, press down, fry it in vegetable oil, remove from the oil. Cut the onion into quarters, grate the carrots on a coarse grater, sauté the vegetables in garlic butter under the lid. Dry the boiled liver, cut into pieces 3 by 4 cm.

Put it on the vegetables, fry the liver for 1-2 minutes, remove from the stove, pour over with cognac and set it on fire. Grind the liver with vegetables in a meat grinder with small holes, then grind with a blender until a homogeneous, pasty state.

Beat the softened butter until fluffy, then add the grated liver one tablespoon at a time, mixing gently. Put salt, pepper and a teaspoon of dried thyme. Put the finished pate in a mold, pour with melted butter. Send to the refrigerator for 1-2 hours.

RECIPE: Chicken liver parfait with toasted sage

Ingredients:

Chicken liver - 450 g
Butter - 250 g
Olive oil - 100 ml
Onion - 1 pc.
Garlic - 2 cloves
Cognac - 50 ml
Salt - a pinch
Ground black pepper - a pinch
Sage - 12 leaves
Dried chopped paprika - for decoration

Cooking method:

Remove connective tissue from the liver. Heat the olive oil in a frying pan and fry the sage until crispy, about 30 seconds, then put the chicken liver in the same oil. Cook in one layer until browned but still pink in the middle, about 3 minutes.

Pour in brandy and cook for 1 more minute. Peel and chop the onion with garlic, fry over low heat until the onion softens. Grind the liver together with fried onions and garlic into a smooth puree. Add melted butter along the wall, mix thoroughly.

Season with salt and pepper. Pour the pate into molds, cover with foil on top. Put the molds on a baking sheet in an oven preheated to 200 ° C for 15 minutes, also put water on the lower level of the oven. After baking the form with parfait, fill it with melted butter, garnish with roasted sage, chopped dried paprika. Put in the refrigerator for 1-2 hours.

Watch and learn how to cook delicious homemade liver pate right now in the new episode of the show Everything will be delicious on our website website!

Watch online show Everything will be delicious! - Delicate liver pate. Part 1

Watch online show Everything will be delicious! - Delicate liver pate. Part 2

Watch online show Everything will be delicious! - Delicate liver pate. Part 3

Watch online show Everything will be delicious! - Delicate liver pate. Part 4