Composition / ingredients
Step-by-step cooking
Step 1:
How to make turkey liver pate? Prepare the products. It is better to take the liver fresh, but if you have frozen, first defrost it and it is better if it is defrosted in the refrigerator, so the liver will retain juiciness. In order for the liver to turn out juicy, tender and not bitter, I usually soak it in milk for an hour. Wash and peel the vegetables. Remove the butter from the refrigerator so that it becomes soft.
Step 2:
Prepare the liver in any way — you can fry, put out, boil. I put it out in a frying pan with a little water, it took me 40 minutes. Boiled will be more tender and dietary. If you like fried, fry on each side for five minutes and simmer for 20 minutes under a closed lid with a little water. To prepare the pate, the liver does not have to be cut into portions, you can fry or boil it whole.
Step 3:
Chop the onion and fry over low heat in a frying pan in vegetable oil until transparent, about five minutes.
Step 4:
Grate carrots on a coarse grater or chop finely and add to the onion. Fry the vegetables together, stirring, until tender. Let the vegetables and liver cool down.
Step 5:
Send the liver, onion, carrot to the blender bowl, add soft butter, salt and add spices to taste (I didn't add anything except salt, so as not to interrupt the delicate taste of the liver). Grind the products until smooth. Everything didn't fit in my bowl at once, I crushed it in two stages. Arrange the pate in containers or jars and send it to the refrigerator. That's all, the delicious pate is ready, bon appetit!
I've cooked pates before, but from turkey liver for the first time. The pate turned out to be very tender and delicious. Cooking it is not difficult at all. According to this recipe, it turns out quite a lot. If the pate turns out to be too steep, you can add a little boiled water during the grinding process. I took a large carrot and there was a lot of it in the pate, but I like it better, if you like it when there are fewer carrots in the pates, choose medium carrots for it. You can store such a pate in the refrigerator in a tightly closed container for no more than five days. Pate can be a decoration of the festive table, it will perfectly match with pickles, sauerkraut, fresh vegetables. It can be a great addition to the first and second courses.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Root vegetables are best washed with a brush or a hard sponge under running water.
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Turkey liver - 276 kcal/100g
