Pate "Delicate"

Pate "Delicate"

Category: Cold meals and snacks

Ingredients
beef liver	1 part
bulb onions	1 part
fat	0.5 frequent
salt pepper	taste

Cooking method

• I bring to your attention a recipe for pate, which will not leave anyone indifferent. I already hear criticism about the fat content of this dish. BUT! It is very tasty, tender, albeit fatty, but sometimes you can pamper yourself and your loved ones.
• So put the onion, liver and lard in a saucepan and simmer for 2 hours. Your favorite cartoon can be an assistant in this. Grind the finished ingredients in any way convenient for you: meat grinder, food processor, blender. The pate will seem liquid to you, because the onion gives a lot of juice. (The consistency is similar to applesauce, so the juice can be brought to the desired thickness.) Add salt and pepper to taste. Transfer well chopped pâté into deep bowls.
• 
• And send it to the refrigerator. The paste will solidify there.

Note

There are many recipes for pate on the forum, but I did not find this. My mother constantly makes such a paste at the request of friends for their holidays. For a more spectacular look, replace part of the bacon with butter and pour the molds in layers.
I hope you enjoy it too.

[knob]

Yes, you will definitely like it! I already like! I'm cooking. Right tomorrow. knob, Thank you!

Tanya! I hope you enjoy it!
Py. Sy I forgot to write in the recipe that the pate turns out to be sweetish - there are a lot of onions.
And when it seems that the pate is already well crushed, it is worth twisting it again, so to speak with a control shot

Oh, I love liver pates, yours definitely in the bookmarks! Nothing that is fat, but undoubtedly delicious

[knob]

knob, how can you not like the pate with bacon? I already like it))) I'll wait for the liver and do it))
can you chicken?

I also like it already. Is the lard still not salted or ready-made?

Girls! I did it with chicken liver and even pork liver. The pate is delicious, but with beef (I think) it tastes better. I use unsalted lard. But what's the difference. At the end of cooking, you will add less salt.
And I guess I was very categorical when I said about onion juice that it should not be drained. Thinking at night, I decided to "soften" my statement a little. We all live in different areas, eat different foods. I did not take into account the amount of precipitation in your places (it affects the juiciness of the onion), the feeding of the piglets (lard or not). Therefore, adjust the juiciness of the product, focusing on the consistency. Looks like applesauce (not steep).

[knob]

knob, thank you friend)))) I will make it from chicken, while there is no good beef
Can you eat raw or salted lard?

Tanyusha! I use raw bacon, but I think that salty will do.

[knob]

the pate turns out to be sweetish - a lot of onions.

Sweetish is even tastier!
Everything in the fridge freezes. But only half, and licked the other half hot. Delicate, true, but good bright taste. And I also poured a little Provencal herbs, as mush loves. And I put raw lard, thin and not too high-quality, rather the trimming of lard is the cheapest. And tasty - wonderful! knob, the biggest thanks! I love pate, I often buy, well, now the shopping is over. Quick and easy to prepare, you can often do it.

Tanya! How glad I liked it. I, too, while pouring into molds, will try so that the porzayka becomes kind of tiddly.
I do the same with bacon. Nowadays you can't run away to buy expensive products, so all kinds of trimmings are used.
Py.Sy I also like this pate because the minimum set of simple products (not lobster with bananas) gives an excellent result

I also like this pate because a minimal set of simple products (not lobster with bananas) gives an excellent result.

Yes, yes, yes, this is also good! Which is not confusing. I'm scared of such recipes, where lobster-bananas, immediately close.

[knob]

I also cooked it. knobThank you very much for posting the recipe! The result is a delicious pate with a minimum of effort, and not expensive. I stewed everything in a slow cooker, grinded it in a blender soup cooker on the Pulse program, tried it and I am happy. I liked it very much!

Sveta! I am very, very happy.

I apologize wildly that I "fit in", I haven't come here for a long time, and so 5 kopecks - instead of bacon, a bed of handwritings (bacon with a layer of meat) with a skin on the bottom of the pan is indicated (if it sticks like that, we remove it anyway), thanks for reminding it is really tasty

Tanya, I apologize for the late answer. Only today I found a message in the mail. Yes, before, I also used the under-wrap in the pate. It was very tasty. Nowadays, it’s a little expensive. Therefore, cheap bacon in pate, and I would rather eat the pork fat fried with onions, or bake it, or smoke it.

A button, but do you extinguish without water at all? Only due to onion juice and melted fat?
And then did you try to bake the finished pate in tins? And then I'm used to baking pate

[Olga VB]

We eat the pate from Uncle Sam, I will make sure.
I love pates
Olga VB, Olga, try to bake. You will tell me later

Olga! Water is absolutely unnecessary. Onions give a lot of juice. This is enough, and sometimes even in excess. But about baking, I can not advise anything. Thanks to lard, the liquid base acquires a creamy structure. When baked, the bacon will be liquid, and the onion juice will evaporate. Here, only the experience, which the son, will show what happens.

Already done, not with lard, but with the udder.
Therefore, I took a little less onion, but still it turned out pretty liquid (nothing evaporates in the MV).
Now it will cool down a little, if it does not thicken, I will bake it.
By the way, did anyone try to freeze the finished pate?

Olya! I was freezing the pate! The frost did not affect the taste, but the structure changed slightly. After defrosting in the refrigerator, the pate became loose, but not critical.
I can't say anything about replacing the fat with the udder. It seems to me that it turned out to be a completely different product. ... It will be interesting to know the result of the experiment.

I froze one vessel, and baked the other a little in a micron.
Yes, the product, of course, turned out to be different (I also added a drain. Butter could not stand it), but what we started to try while still warm was very tasty, albeit a little thin. But on the bread it kept a little bit, did not spread.
I wonder what after the refrigerator will be

And if I come across normal bacon, I still try this recipe.

Olga, you shouldn't choose good bacon for pate. Good lard is good in itself. On the pate, you can take greasy trimmings, you can take solid fat. It will go well with the liver and will be delicious. And you got a new pate. You can expose a separate recipe. I'm sure there will be fans!