Roll of liver pate in a multicooker Panasonic SR-TMH18

Roll of liver pate in a multicooker Panasonic SR-TMH18

Category: Meat dishes

Ingredients
Chicken or beef liver	500 g
Big carrot	1 PC.
Large bulbs	2 pcs.
Nutmeg	¼ h. L.
Salt	1.5 tsp.
Black pepper	0.5 tsp
Butter (you can do more, to taste)	~ 150 g
Vegetable oil, for frying (can be replaced with lard)	~ 80 ml

Cooking method

• Turn on the "Baking" mode for 40 minutes. Pour vegetable oil into a multicooker, put the liver (whole chicken, beef pieces). Meanwhile, peel the onions and carrots. Cut onion into half rings, carrot into slices. Put vegetables in a slow cooker and cook until the end of the mode, stirring several times.
• When the regime is over, cool the liver with vegetables a little, and grind it warm in a blender or meat grinder, adding salt, pepper, nutmeg.
• Spread cling film on the table, and evenly put the pate, on the pate thin slices of butter.
• Roll up the roll and put in the refrigerator.
• Chop before serving, slightly thicker than sausage.
• 

Note

Since childhood, I love this version of the pate, not a single holiday could do without it (my mother cooked in a frying pan, frying vegetables and liver in turn).

It is very convenient to store such a roll in the freezer, and it looks beautiful on the table.

Bon Appetit !

PS: I can't insert the third photo, I'll try later.

[Mihalina]

Mihalina, here's a photo.
This is a different roll, I whipped it up, with cold butter, therefore, the drawing on the cut is not very even. But, we liked nothing.



The roll, you guessed it, is on the right.

I have always made such a pate, but today I came across this topic and realized that I was not the only one such liverworm. I don't have a multicooker, so I use a frying pan. First, I fry diced onions and carrots grated on a coarse grater, and then add pieces of liver (any - today, for example, there was pork) and bring it to readiness, but do not dry it out. Then I grind everything in a blender with butter until smooth.


And then I also put the oil, only in the middle


And form a sausage (or several)


And in the refrigerator until it cools completely

So in the context

Thanks, great recipe. very tasty - just like a store-bought one, but everything is natural. I made a turkey liver from a turkey, but I don't know how all these livers differ from each other.
I just didn’t manage to roll it up, it broke and I had to mix it again in a combine and just put it in a container. Teach you how to roll up so beautifully.

[Prank]

Prank , to health
Was the roll rolled up with a film?

I do not know the truth how all these livers differ from each other.

They differ in taste, and very much.

Kind people! I remembered that I had chicken fillet in my cartoon, completely raw, but it should have been already cooked in the morning. She ran. Associations, e-mine!

PS: the roll is excellent. I make pâté all the time, but I haven’t tried it with rolls!

And a roll of cognac with nutmeg.

Scarecrow, give a photo! Or have you already eaten everything?

Scarecrow, give a photo! Or have you already eaten everything?

Photo of what ?! I have no pictures. I didn't do it now.

I finally can always make such a paste: liver, carrots, black pepper, nutmeg, bay leaf, cognac and butter. For a penny. There is only brandy and no bay leaves. I never wrapped it in a roll. Therefore, I say that the roll is excellent. I know it!

Where's the lavrushka?

[Scarecrow]

Girls, you won't have time to send an answer

Scarecrowwhile I'm there "Lingerie!" I read, and in the end I believe that the author has already "run away" to this very underwear - the author turns out to be here!

And a roll of cognac with nutmeg.

And I, for a long time, have not been doing something with cognac. After a couple of bites, the taste dulls and I no longer feel it. It's the same with tea with bergamot ...

[Qween]

Where's the lavrushka?

Sinus.

In pate, of course. When you stew the liver with vegetables, put the lavrushka there, then get it.

Qween

No, I left when I was writing, that is, not today. And ... did not reach, by the way!

Girls, and I make a "classic" pâté from beef liver, I use fresh bacon, onion, black pepper, l / leaf, carrots in LARGE pieces I fry the carcass in a cauldron together with the liver. Then I make a roll, like Anya's, only I beat the butter, and the third layer I have is a carrot one (I take out the carrots from the cauldron, I clean the brownish plaque from the liver, pass it through a meat grinder or grind it in another way). It turns out very nice and tasty.

[LiudmiLka]

LiudmiLka, an interesting design option. I can imagine how beautiful it is. I would, now, eat the pate ...

Everyone would have eaten! : nyam: Here are liverworts! The liver is never tasteless, and the liver paste is even more so! Thank you girls for reminding you of such a yummy!

Anya, everyone likes the taste and the look. For 500 g of liver (I only take beef, I don't really like the taste of veal, I don't recognize pork at all) - 100 g of lard. Sometimes I also add parsley root. And carrots and butter - by eye, so that the layers are obtained. I pay a lot of attention to not overcooking the liver, so that the pate is juicy.

[Prank]

Prank , to health
Was the roll rolled up with a film?

They differ in taste, and very much.

Of course, I turned it off with the film, as I did the first turn and fell apart, maybe it was dry.
Or you can at least roughly describe the taste of different livers. And how much pate can be stored at +1? Thank you.
In the store, I used to buy baked types in foil tins - you also need to try this, although it's so tasty.

[Prank]

PrankApparently, the pate turned out to be dry.
Correction options:
1. You may have dried out your liver. The longer the liver is fried, the drier it will be. If you do not want to be mistaken with the stage of readiness, then try the liver during cooking.
2. Carrots and onions should be put in a lot, not sparing them - this gives both juiciness and taste.
3. Butter can also be put without hesitation.

About the taste of different types of liver:
It is difficult to describe the taste as everyone has different tastes. For example, I don’t like the smell of turkey by-products, including liver, I don’t like pork either, from nutria - I just hate it. You have to try everything, and decide for yourself, because everyone has different tastes.

I don't keep pate in the refrigerator for a long time (4 days), but I often freeze it.

The pate will last much longer in the refrigerator if not a drop of onions, carrots and other vegetables are added to it at all. Only spices, oil.

[LiudmiLka]

LiudmiLka , here I agree with you. Paste from carrots spoils especially quickly - a few hours on the table, and the paste is already sour.
But the absence of vegetables affects the taste of the pate negatively - for my taste.

Although, I can say for sure (from experience) that if the components are cooked, not fried, and it is imperative to put lard or poop (instead of butter), then the pate is stored well.

Here is my pate roll, which I laid out in the next Temko:

[Zhivchik]

Zhivchik , very tasty roll.
And there is a photo in that topic, it seems like it hasn't gone anywhere.

[Zhivchik]

Zhivchik , very tasty roll.
And there is a photo in that topic, it seems like it hasn't gone anywhere.

Qween, Thank you!
Oh, there really is a photo. And then I went yesterday from the Opera there was no photo.
Well, okay, let it be in this Temko too.

I liked the proportions of liver to vegetables very much. Delicate, balanced taste. The whole family is delighted! Thank you!

Thanks a lot for the recipe !!!
Very tasty