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Print Recipe
Liver Pate Baked in the Oven Recipe
I want to share my recipe for liver pate. But, not simple, but baked in the oven. The time spent on cooking is more than repaid by the result: the expressive taste, delicate texture and ruddy crust distinguish it from the usual raw pate. This recipe was developed many years ago, the whole family liked the pate, I hope that you will not be disappointed.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the cake from the buns, cut into large pieces and soak in milk.
    Cut the cake from the buns, cut into large pieces and soak in milk.
  2. Fry the prepared liver in vegetable oil for 2 minutes on each side, then transfer it from the pan to a separate bowl. This pate can also be made from pork or beef liver, but in this case you will need a longer heat treatment (fry longer and simmer over low heat).
    Fry the prepared liver in vegetable oil for 2 minutes on each side, then transfer it from the pan to a separate bowl.
This pate can also be made from pork or beef liver, but in this case you will need a longer heat treatment (fry longer and simmer over low heat).
  3. In the same pan, fry the coarsely chopped onion and carrot. Fry, stirring, over medium heat until golden brown, about 4-5 minutes. Pour boiling water into the pan (level with the vegetables), add bay leaf and allspice. Cover and simmer for 10 minutes.
    In the same pan, fry the coarsely chopped onion and carrot. Fry, stirring, over medium heat until golden brown, about 4-5 minutes. Pour boiling water into the pan (level with the vegetables), add bay leaf and allspice. Cover and simmer for 10 minutes.
  4. Remove the lid, lightly salt the vegetables, put the fried liver on top, which you also add a little salt. If necessary, add boiling water. Cover the pan with a lid, simmer everything together for another 5-6 minutes. Then remove the vegetables and liver from the pan and leave to cool.
    Remove the lid, lightly salt the vegetables, put the fried liver on top, which you also add a little salt. If necessary, add boiling water. Cover the pan with a lid, simmer everything together for another 5-6 minutes. Then remove the vegetables and liver from the pan and leave to cool.
  5. Meanwhile, prepare a baking dish. Cut the fat into thin plates and put it on the inside of the wall and the bottom of the mold. It is not necessary to place the pieces close together, it is possible at some distance from each other.
    Meanwhile, prepare a baking dish. Cut the fat into thin plates and put it on the inside of the wall and the bottom of the mold. It is not necessary to place the pieces close together, it is possible at some distance from each other.
  6. Let's go back to the liver and vegetables. Add the pressed roll to them and mix, then pass everything through a meat grinder. I do this once, but, if desired, you can scroll twice to get a more uniform texture. Now mix everything well, add salt and spices if necessary. I prefer nutmeg and white pepper. Ground ginger and cinnamon are also good. To make the pate more tender, I add the milk in which I soaked the bun. As a result, you should get about the same mixture as in the photo.
    Let's go back to the liver and vegetables. Add the pressed roll to them and mix, then pass everything through a meat grinder. I do this once, but, if desired, you can scroll twice to get a more uniform texture. Now mix everything well, add salt and spices if necessary. I prefer nutmeg and white pepper. Ground ginger and cinnamon are also good. To make the pate more tender, I add the milk in which I soaked the bun. As a result, you should get about the same mixture as in the photo.
  7. It remains to put the pate in the prepared form, put a few pieces of bacon on top, cover and bake in the oven. And there are two options. First: bake at T = 200-220 * C for 40-50 minutes. During this time, the bacon should "melt" at least half, and soak the pate. At the same time, the pieces of fat retain their shape, but there is no golden crust on top.The second option: bake at T = 240 * C. In this case, the fat will melt much more, the pieces will lose their shape, but they will be fried and a ruddy crust will appear on the pate. I prefer the second option, but, at the request of my saloezhka husband, this time I have prepared option No. 1. We wait until the pate cools down (or we don't wait) and enjoy)
    It remains to put the pate in the prepared form, put a few pieces of bacon on top, cover and bake in the oven. And there are two options.
First: bake at T = 200-220 * C for 40-50 minutes. During this time, the bacon should "melt" at least half, and soak the pate. At the same time, the pieces of fat retain their shape, but there is no golden crust on top.The second option: bake at T = 240 * C. In this case, the fat will melt much more, the pieces will lose their shape, but they will be fried and a ruddy crust will appear on the pate.
I prefer the second option, but, at the request of my saloezhka husband, this time I have prepared option No. 1.
We wait until the pate cools down (or we don't wait) and enjoy)
  8. Bon appetit!
    Bon appetit!
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