I suggest you move for a moment to France, namely to its southwest, where traditional dish are goose pates. I ask you to pay attention to the famous phenomenon that scientists around the world have dubbed the "French paradox" - comparatively low level cardiovascular diseases in French residents with a high-calorie diet and an abundance of fat.

Mutually exclusive paragraph, you say? However, this generally accepted fact is completely real. And one of the secrets, as scientists explain, is eating goose liver. I’ll tell you about the pate, where the main ingredient is goose liver...

Pate tested over the years goose liver- ideal for breakfasts and snacks. And it's very easy to prepare.

So let's get started. Fresh lard cut into small pieces. Place it in a frying pan and fry until slightly golden brown.

When the lard is fried, add chopped onions, garlic and carrots to it. In the famous pate" foie gras"Carrots are not added. I recommend trying to make pate with carrots, as it will change the color of the unsightly-looking pate, plus add a touch of sweetness, which is very tasty.

Fry carrots, garlic and onions in lard until golden brown.

Add the goose liver, peeled from films and cut into pieces, as the last thing. Fry in lard with vegetables for just a couple of minutes and turn off the heat.

Allow the goose pate mixture to cool and then grind it through a meat grinder.

Place the already rolled minced meat back into the frying pan. Add all the other ingredients to it: milk, cognac, allspice, nutmeg and salt to taste. Stir and simmer everything on the fire, stirring, for about 5 minutes.

Remove the pate from the heat and blend with a blender until it becomes softer. Put it on the fire again and bring to a boil. This is necessary in order to kill all bacteria after blending, so that the pate can be stored in the refrigerator for several days.

Place the hot goose pate into jars or plates. It needs to stand in the cold for at least two hours to harden.

Decorate the frozen goose liver pate as desired. Most easy way- This is a decoration made from mayonnaise.

Bon appetit!

Goose pate is an airy, delicate appetizer, which is prepared not only from goose liver, but also from goose meat, with the addition of fat, onions, carrots and spices. In general, pates are a mass of various products ground into a paste, which is spread on bread, crackers, toast and served as a snack. This dish is presented on store shelves in a large assortment, but you will get much more from the pate you prepare yourself. more benefit, and the taste of such a dish will be several times better.

Benefits and harms

Pate – popular dish, which we are used to eating for breakfast, serving at buffets and celebrations. But how useful is it and how often can you include it in the menu?

Benefit

Homemade goose pate made from natural products, contains many useful elements. Vitamins, minerals, nutrients, all this can be obtained by eating pates.

Thanks to the presence of fats in the composition, the dish turns out to be very satisfying and saturates the body for a long time. Besides a small amount of fat is good for the body, gives skin elasticity and smoothes out wrinkles.

Harm

But, like all food products, goose pate should be consumed in moderation. This high-calorie dish, in most cases it is served with flour products, That's why overuse can lead to digestive problems and obesity.

It is very important to observe the terms and rules for storing goose pate, again, due to the presence of fat, which quickly deteriorates and oxidizes. You should also carefully choose pate in stores, avoiding too cheap products with synthetic additives in their composition.

How to cook goose pate at home

To prepare the simplest goose pate, you need to prepare the following products:

• goose liver and meat;
• goose fat or butter;
• garlic.

Instead of fat or butter you can use vegetable unrefined oil without smell. In addition to meat and liver, other offal products are used when preparing pate, as well as mushrooms, olives, carrots, nuts, boiled eggs, herbs and spices. Sometimes cognac or brandy is added to pates, so the dish gets interesting aroma and taste.

Both fresh and frozen are suitable for making pate. meat products, which are defrosted on the bottom shelf of the refrigerator before cooking. It is necessary to have a blender or meat grinder, with the help of which a paste-like homogeneous structure of the pate is obtained.

After all the products are prepared, you can start cooking:

• wash the meat, remove the tendons;
• clean goose liver from bile ducts and film, soak in milk for 40-60 minutes to soften;
• chop the meat and liver and simmer until cooked;
• separately fry the onion, garlic and other ingredients, if they are present in the recipe;
• mix everything in a blender bowl, add spices and grind;
• If the pate turns out dry, add cream, broth or sour cream and heat for several minutes over medium heat.

Recipe

Goose meat is fattier than chicken, so homemade goose pate is richer and more nutritious. The recipe is simple and does not require much time or ingredients to prepare. It can be supplemented with any ingredients to your taste.

We will need:

• 250-300 grams of liver;
• 200-250 grams of goose meat;
• 60 grams of fat;
• 1 onion;
• 2 cloves of garlic;
• spices.

Preparation:

1. Prepare the liver and meat, rinse, remove tendons and ducts.
2. Melt the fat, add chopped onion and garlic and simmer until soft.
3. Add meat and liver, cut into small pieces, to the vegetables.
4. Cook for 20 minutes, remove from heat and cool slightly.
5. Mix everything in a blender bowl, season with spices and grind until smooth.
6. You can grind the pate through a sieve, so it will be more tender and airy.

Rules for choosing pate

Store-bought pates are also different. pleasant taste and are able to help out when time is short home cooking not enough at all. Such pates will bring benefits and diversify the feast, the main thing is to choose the right, high-quality product.

1. First of all, you need to study the composition of the product. Natural pate contains at least 55% meat and liver, the rest is onions, fat, spices and other vegetables. The content of soy, starch, dyes, taste and smell enhancers is unacceptable.
2. It is very easy to check for the presence of soy and starch in an already opened pate. Soy gives the product a heterogeneous structure interspersed with small grains, while natural pate has a uniform consistency. Also, the presence of grains may indicate that the composition contains crushed bones or cartilage. You can determine whether there is starch in the composition by dripping iodine onto the pate; the blue color will indicate the presence of starch.
3. The color of high-quality goose pate is beige or slightly grayish. Bright brown or pink colors talk about the presence of dyes.
4. Be sure to pay attention to the expiration date and production date. Pate in a metal can can be stored for 2 years without adding preservatives, and if manufacturers decided to save money and chose polymer packaging, the shelf life will be 2-4 weeks. If a longer period is indicated on the package, this means that it contains significant amounts of preservatives. It is better to avoid such a product.
5. The container itself should be free of rust, drips, dents and scratches.

Storage periods and rules

It is advisable to consume homemade goose pate immediately after cooking. If this is not possible, and you have prepared more than you can immediately eat, you need to take care to properly store the product in the refrigerator.

The pate can be placed on cling film and roll into a log or place in a glass container with a lid. Purchased pate must also be immediately transferred to a glass or porcelain container so that it does not oxidize due to the metal.

Another storage method is pasteurization. This product can be stored for several months.

As for store-bought pate, shelf life depends on the packaging:

• pate is stored in polymer packaging for 14-30 days;
• in tin containers 2-3 years;
• open pate can be kept in the refrigerator for no longer than 5 days if it is transferred to a glass container;
• at room temperature You can keep the pate for no more than 3-4 hours.

Submission rules

Goose pate serves perfect snack, hearty breakfast and addition to various dishes. It is usually served with white or rye bread, but there are other options for serving and using pate.

1. As a snack, goose pate is spread on toast, homemade garlic croutons, crackers, and filled into tartlets and profiteroles.
2. They start with goose pate, mushrooms, squid, boiled eggs, quail.
3. They make the filling into pies, pies, pancakes, ravioli and dumplings.
4. Cooking puff salads, rolls with butter and egg omelet.
5. Use as a layer in pancake or zucchini cake.

The presentation depends on your imagination and taste preferences. You can put goose pate in beautiful plate, decorated with herbs, lettuce and olives, or immediately spread on bread and serve in the form of canapés or small sandwiches, in small portioned molds with butter, or lay out the pate in the form of figures, for example, a hedgehog; children will definitely like this option. Experiment and surprise your guests and family with an original and mouth-watering presentation of this delicious dish!

Description

Goose liver pate- a delicacy that is revered in all parts of the planet. The most expensive looking This pate is considered a dish called foie gras. The price of such a product is high, so not everyone can afford to taste this delicacy. We suggest you prepare a delicacy that is cheaper, but no less tasty and nutritious, the main component of which will also be goose liver.

You don’t have to look for products for making goose liver pate in overseas stores; it will be enough to visit the nearest rural market or supermarket with a farm section. Yes, and you can buy liver there highest quality: no freezing or hidden processing to increase shelf life.

Experienced cooks know a huge number in various ways preparing goose liver pates. Many articles have been written about this dish and no fewer videos have been shot. This makes it difficult to choose just one thing. I would like to note that, no matter which method you choose for yourself, this option will definitely be a win-win.

We found the best reviews specifically for this homemade pate, so without any doubt we prepared it with our own hands. Now, in turn, we share our experience and secrets with readers.

How to make a real restaurant-quality French pate from goose liver without special effort at home, you will learn in this recipe with step by step descriptions all stages of preparation. For clarity, we attach a photograph of the main action to each step.

Cook with us and feed your household only high-quality and healthy dishes, because homemade delicacies, including pates, can never be replaced with store-bought analogues! Great mood your family will be a reward for their work, and breakfast sandwiches with delicious and high-calorie pate, prepared with love, will be an excellent energy “refueling”.

Ingredients

• 
  (500 g)
• 
  (100 g)
• 
  (3 pcs.)
• 
  (2 pcs.)
• 
  (200 ml)
• 
  (2 tsp)
• 
  (1 tsp)
• 
  (1/2 tsp)

Cooking steps

Cooking delicious homemade pate for goose liver, start by preparing the carrots and onions. Peel and rinse the vegetables, and then chop them finely. The shape of the prepared vegetables does not matter at this stage, because later the pate will need to be ground in a blender.



Remove the films and seals from the goose liver, washed under running water, and then cut into small pieces approximately the same size as shown in the photo.



In a deep cast-iron or other thick-walled frying pan, melt pork fat, and then place vegetables in it. Fry them with constant stirring until the onion becomes transparent. At the same time, the carrots should soften a little.



Add the liver to the vegetables and mix all the ingredients of the pate thoroughly in the pan. Fry the food until done. The process will take you at least ten minutes. A minute or two before the end of cooking, add salt, ground allspice and nutmeg.



Remove the almost finished pate from the heat and transfer it to a blender, straining out any unabsorbed fat. Grind the product to your desired consistency.



Carefully place the pate back into the pan and pour in this mixture cow's milk. Mix the ingredients well, and then simmer the pate under the lid for seven minutes.



Ready dish transfer to a dry container and cool. After this, you can immediately serve the pate to the table. The product is considered edible for three days. But it should be stored in the refrigerator in a tightly closed container..



Use foie gras to make sandwiches.



Bon appetit!

Pate recipes

goose liver pate

for 30-40 sandwiches

20 minutes

270 kcal

5 /5 (2 )

We have all seen expensive French pates in supermarkets and heard about foie gras. But not everyone knows that this is just goose liver pate, which we can prepare at home.

This does not require a lot of products or time, but the result exceeds all expectations: tender, sweet and aromatic pate, which goes perfectly with fresh bread.

Goose liver pate has its benefits and harms, because it is quite high in calories and can bring us extra pounds.

If you use it in moderation, then it also has many benefits: the liver contains a lot of iron, vitamins A and B (B7, B5, B12). It is useful for patients with anemia and strengthens the body as a whole.

Goose liver pate

How to choose the right ingredients

• If you use frozen liver, make sure there is not enough ice on it. Otherwise, it has already been defrosted and it may not be fresh.
• If you take fresh liver, pay attention to the color. The lighter the liver, the younger the bird was.
• The color of the liver should be uniform, without blood clots or fat.

Kitchenware and appliances: knife, frying pan, blender, grater.

Ingredients

Cooking process

Pate recipe video

In this video, a seemingly menacing man carefully prepares goose liver pate at home for his family. He does everything skillfully, comments and tells stories while cooking, so it will be interesting for you to watch.

Goose liver pate

350g goose liver, 300g onions, 100g carrots, 150g butter.

https://i.ytimg.com/vi/4oC32dUVyq0/sddefault.jpg

https://youtu.be/4oC32dUVyq0

2016-11-09T06:15:59.000Z

How to cook pate in a slow cooker

• To remove all the bitterness from the liver and make it more tender, soak it in milk for a couple of hours.
• Instead of butter, you can use goose fat to make the pate even more flavorful.
• Even if you love vegetables very much, do not put too many of them, otherwise you will overpower the taste of the liver.

Other options

Goose liver is more expensive and harder to find in supermarkets than meat from other animals, so you can use a cheaper one, but no less tasty option and do

Foie gras doesn't have to be fatty like foie gras. An appetizer made from healthy goose liver turns out to be the most delicious and healthy, and preparing it is no more difficult than usual.

Goose liver pate recipe

Ingredients:

• goose fat – 85 g;
• onion – 1 pc.;
• goose liver – 1 pc.;
• dried Provencal herbs– 1/4 teaspoon;
• garlic – 1 clove;
• salt, pepper - 1/4 teaspoon each;
• cognac – 1 teaspoon.

Preparation

Melt the goose fat in a thick-walled frying pan and fry finely chopped onion in it for about 30 seconds. Afterwards, add diced goose liver, dried Provençal herbs, garlic, salt and pepper to the lightly fried onions. Continue cooking for another 1.5-2 minutes, constantly stirring the contents of the pan.

Transfer the liver fried with onions into a blender and add cognac. We turn the liver into a pate and place it in the mold. Before serving, the goose pate should stand in the refrigerator for about 2 hours.

Goose giblet pate

Ingredients:

• goose offal (heart, liver, stomach) – 100 g;
• shallots – 3 pcs.;
• garlic – 2 cloves;
• butter – 3 tbsp. spoons;
• olives - a handful;
• tomato puree – 1 tbsp. spoon;
• salt, pepper, dried chili - to taste.

Preparation

Melt a tablespoon of butter in a frying pan. Finely chop the onion and garlic and fry until transparent. Rinse the giblets and roughly chop them. Place the giblets in the pan and add another tablespoon of oil. Once the goose giblets are fried until tender, they can be placed in a blender bowl along with a handful of olives, remaining oil, tomato puree and spices. Beat the pate until smooth and leave to cool in the refrigerator.

Goose liver pate recipe

Ingredients:

• goose liver – 225 g;
• butter – 225 g;
• Armagnac – 2 tbsp. spoons;
• mustard powder – 2 teaspoons;
• fresh thyme – 1 teaspoon;
• garlic – 2 cloves;
• salt, pepper - to taste.

Preparation

Place a piece of butter in a frying pan and fry the goose liver in it for about 5 minutes. Ready liver transfer to a blender.

Add about 150 grams of butter to the same frying pan and melt. Pour the oil into the blender to the liver. We complement the future pate with Armagnac, mustard powder, garlic and chopped thyme. Beat the pate in a blender for about 10 minutes. Divide the pate into 2 ramekins. Melt the remaining 50 grams of butter and pour it on top of the pate (such an oil film will prevent the surface of the pate from weathering and will also preserve the product on for a long time.). Leave the pate in the refrigerator until completely cooled.

Homemade foie gras with oranges

Ingredients:

• butter – 175 g+55 g;
• goose liver – 450 g;
• shallots – 2 pcs.;
• garlic – 2 cloves;
• Orange juice– 2 teaspoons;
• orange zest– 1 tbsp. spoon;
• salt pepper;
• orange liqueur.

Preparation

Before preparing goose pate, the goose liver itself should be thoroughly washed and left on a paper towel. Melt 15 g of butter in a frying pan and fry in it first the first half of the entire liver, and only then the second. Frying time per batch should not exceed 4-5 minutes so that the liver is still slightly pink inside. Place the fried liver in a blender.

Melt another 15 g of butter and fry the chopped onion and garlic in it. Add the zest to the sauté and continue cooking until the onion becomes soft. Add liqueur, salt and pepper to the pan. Pour the contents of the frying pan into a blender and add the remaining oil there. Beat the pate until smooth.