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Musaca with liver pate

Musaca with liver pate


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... inspired by the recipe posted by madi_marin, but adapted to my taste

  • 1 kg of potatoes
  • 400 g of pate
  • 3 tablespoons sour cream
  • 5 eggs
  • 150 g cheese
  • 3 cloves garlic
  • pepper, greens
  • 100 ml of milk

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Mousse with liver pate:

Boil the potatoes in their skins, then peel and crush. Add the pate, sour cream, greens, pepper, beaten eggs and crushed garlic. Grease a tray and line with breadcrumbs. Place half of the composition, then I place the cheese sheets, and at the end the other part of the composition.

Bake for about 20 minutes. Remove the tray and pour the warm milk on top and leave the tray for another 15 minutes in the oven.

Tips sites

1

Before adding the pate, taste it; if it is too salty do not add salt!

2

I used sliced ​​cheese because that's how I had it in the house, so that in the middle you can see a white stripe.


5 new liver dishes that you will be delighted with. An excellent selection!

Team Bucătarul.eu offers you 5 original recipes from chicken liver or beef, which are easy and quick to prepare. If you like liver dishes, you will surely appreciate these extraordinary recipes that are not only tasty but also healthy. To get a soft and tender liver, you need to soak it in milk beforehand, then prepare it according to the recipe. The recipes below will help you expand your gastronomic horizon!

Liver dishes

1. Juicy liver roasts

They are better than traditional meat ones! Just let them rest under the lid. Thus the roasts will become juicy and particularly tender.

INGREDIENTS

-700 g of beef or chicken liver

-4 tablespoons oatmeal (extra fine)

-1 tablespoon of herbs

METHOD OF PREPARATION

1. Peel a squash, grate it and squeeze the juice. Add eggs, semolina, salt, pepper and herbs, mix well. Add the oatmeal, mix and refrigerate for 2 hours or overnight.

2. Place the liver mass with a spoon in a hot pan with a little oil. Fry the roasts on both sides for 2 minutes. Put the roasts in a deep bowl, cover them with a lid and let them sit for 10 minutes. Serve them with a light vegetable salad.

2. Homemade foie gras from chicken liver

A French delicacy of ingredients accessible on your table. Experts say that this snack is very similar in taste to the original. If you want to extend the shelf life, then you need to pour in the form of chicken fat pate and close it tightly. Such a product can be stored in the refrigerator for up to 2 weeks.

INGREDIENTS

-3 tablespoons of melted chicken fat

METHOD OF PREPARATION

1. Wash the liver, soak it in milk for a few hours (in the refrigerator). Then drain the milk. Melt 50 g of butter in the pan and fry the liver for 5 minutes. Let it cool.

2. Melt the chicken fat in another pan and fry the chopped onions. Pour in the wine, add the thyme and simmer until the liquid has partially evaporated.

3. Combine the liver with the onion mass, add the remaining butter, salt and pepper to taste, mix with the blender until smooth.

4. Place the resulting mass in a form lined with baking paper or cling film. Refrigerate for 3-4 hours to harden.

3. Liver puff with carrot

This is an original liver snack for the holiday table and an excellent alternative to sandwiches for sandwiches. A dietary food that will be to the liking of children!

INGREDIENTS

-0.5 teaspoon of herbs

METHOD OF PREPARATION

1. Clean the liver of skins and channels, wash it and put it through the mincer. Put the carrot through the large grater, cut the onion. Add the vegetables to the chopped liver.

2. Beat the eggs with the cream in another bowl and add the salt and herbs. Add the mixture to the liver mass.

3. Grease the baking tin with butter and pour the resulting mass. Place the liver form in the preheated oven at 190 degrees for 40-50 minutes. Take the toothpick test.

4. Allow the soufflé to cool in the form, then serve it at the table.

4. Liver as in Alexandria

This is one of the most successful ways to prepare chicken liver. You can easily prepare a delicious dinner at the multicooker. You will get a more original dish, if you complete the recipe with a sweet-sour apple, cut into slices. Serve the liver with a light garnish or thin sticks.

INGREDIENTS

-1 pinch of ground red pepper

-1 socket of ground coriander

-2 teaspoons of apple cider vinegar

METHOD OF PREPARATION

1. If the livers are large, then cut them in half, and if they are small, then leave them whole. Cut the bell peppers and onions into half slices, chop the garlic with a knife.

2. Fry the livers in a hot pan with a little oil. Fry them for 3-5 minutes, stirring constantly.

3. Add the vegetables, garlic and salt. Cook for 2-3 minutes. Pour the vinegar, add the spices and fry for about 5 minutes, stirring until ready.

5. Appetizer check with liver

The cake is very tender and filling: everything you need for a family dinner. Serve it with any sauce, salad or simply with sliced ​​fresh vegetables.

INGREDIENTS

-1 socket of baking soda

METHOD OF PREPARATION

1. Boil the liver in lightly salted water, strain it and let it cool. Cut it into cubes and put it in a bowl. Add the chopped greens, diced boiled eggs and starch. Add the finely chopped onion.

2. Mix the egg with sour cream and baking soda in a separate bowl. Add flour, liver filling, salt and pepper to taste, mix.

3. Grease the baking tin with butter and sprinkle with flour or breadcrumbs. Pour the resulting mass into the mold and bake the cake at 200 degrees for 25-30 minutes. Take the toothpick test.


Homemade creamy pate

Like everyone else, I am of the opinion that everything that is made in the house is clearly superior to the products on the shelf, no matter which shelf we are talking about. And I heard another word that I really liked: "The food you buy must not have ingredients." Which I totally agree with and try to apply as much as possible.

This week I replaced the commercial pate with a homemade one, much creamier and healthier.

I stocked up on about 500 grams of chicken liver, which I cleaned and kept in milk for about 2-3 hours.

Then I heated a saucepan with 50 grams of butter, put a large chopped onion and hardened for 6-8 minutes, until it softened. I added liver, some thyme, and salt.

I cooked over medium heat for about 5-8 minutes, just as long as the livers were cooked on the surface. Then I added 50 milliliters of cognac and 3 cloves of chopped garlic.

I left it on the fire for another 5 minutes, then I stopped. After they cooled down a bit, I poured everything I had in the pan into a bowl and pureed.

I added another 30 grams of cold butter and then flavored with a tablespoon of truffle oil.

To counterbalance the intense taste of liver and truffles, I peeled a small pomegranate and put it in the pate, for a touch of freshness. I filled 4 ramekin with this composition.

After that, I melted another 100 grams of butter and lightly poured it through a sieve over the pate.

Leave it to cool for at least two hours before eating and take it out of the fridge 10-15 minutes before the feast.

*Some of the dishes used by Aura Crăciun are part of the Casual Cook range, available in Auchan and on eMAG.


Why do I always choose Scandia Sibiu pies?

  • Traditional recipe. They are inspired and prepared pies even today according to the recipes of Josef Theil, the founder of the Scandia factory, in 1922.
  • Clean labels. Scandia Sibiu pies do not contain E's, ie they do not have preservatives, dyes or artificial flavors.
  • Store in a bain-marie. products Sbutter preserved by the classic bain-marie method, the one used by our mothers and grandmothers when they put zacusca, vegetables or jam for the winter.

  • Wholemeal pate. Each pate contains meat and liver from a single species, ie the species are not mixed: pork pate contains meat and liver only from pork, and similar to chicken s.a.
  • The range of wholemeal pies is very varied, for all tastes: chicken, turkey, pheasant, goose, duck, pork. The recipe for Croutons with turkey pate and onioncaramelized, you can use any of the products from the Scandia Sibiu whole pate range, depending on your tastes and preferences.

Ingredients for 2 servings of Crostini with turkey pate:

  • 4 slices of wholemeal bread
  • 250g wholemeal turkey pate Scandia Sibiu
  • 3 red onions, large, cut into slices
  • 3 tablespoons olive oil
  • 50g brown sugar
  • 130ml water
  • 2 tablespoons balsamic vinegar
  • a pinch of salt

Preparation Crostini with turkey pate

  1. Heat the olive oil in a pan, sauté the onion until it is soft and it starts to brown. Saute onions for about 6-8 minutes.
  2. Add brown sugar and water, mix. Leave on the fire until the sugar is melted. Lower the heat and let the pan simmer for 10-15 minutes or until the mixture is thick and sticky. Add balsamic vinegar, mix very well. Let cool completely before serving.

Fry each slice of bread in a toaster or on the grill, then grease it with a generous layer of Scandia Sibiu whole turkey pate. A layer of caramelized onions follows. I promise you will love the recipe Croutons with turkey pate and that it will become your favorite for a summer snack, a dinner with friends, an excellent appetizer for any holiday meal.

Croutons with turkey pate fit with a plate of cheese, with cold salads or on plates with bruschetta or even sandwich spread. May you be the best!


Pate Homemade Chicken Liver Recipe

Ingredient:

  • chicken liver - 0, 5 kg
  • Onions - 2-3 heads (medium)
  • carrots - 2 pieces (middle) leaf
  • Bay - 1-2 small
  • Butter - 100 g
  • sunflower oil - 1-2 tablespoons. spoon
  • Water - about 1 cup
  • salt, nutmeg, cinnamon, black pepper, ground

In some recipes, put onions and carrots less, but I like the texture and taste of liver pate with lots of vegetables.

The process of making homemade chicken pate

  1. Prepare liver: If you want to thaw, then cut the veins, bile ducts, etc. Rinse and let drain… Someone steeps chicken liver in milk for two hours to remove the bitterness, but experience shows that it is chicken liver and so it does not taste bitter.

  1. peel onions and cut into rings and a half. Not necessarily "jewelry", because then the whole mixture is ground in one meal. Heat the vegetable oil in a pan, fry the onion until the gold ignites over medium heat, stirring occasionally (fry for about 10 minutes).

  1. Peel carrots, cut into rings (or as you wish, you can bury, you can hurry) and add to the onion, stir and fry for a few minutes. After that, add the liver, bay leaf and a glass of water (it takes so much water that it practically covers the liver with onions and carrots). Salt (half a teaspoon of salt), bring to a boil, reduce heat.

  1. After that, boil under the lid on low for about 30 minutes until all the ingredients are ready. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, just a little, let cool, and the rest will make the chicken bread weaker). During these 5-10 minutes of water evaporation must first be sprayed with a mixture of cinnamon (pinch), and then, before stopping the fire, nutmeg (slightly smaller than cinnamon). Turn it off, keep it under the lid for a few minutes, then open the lid and cool it.
  2. When the liver with onions and carrots cool, add a piece of butter (about 100 grams), and mix in the blender (the mass is soft enough so that the nozzle is chosen based on your blender instructions). If the balloon is small, you can whip it in two batches, then mix them well. Chicken pate ready!

Before use, the chicken liver pate can be refrigerated for a while. Serve with a sprig of green. Because the taste is very delicate, it is better to take bread with a neutral taste. Bon appetit, Roma readers!


Healthy homemade pate

We present you a healthy homemade pate recipe accessible to everyone. It only takes a few minutes and you will need the following:

  • 550 g of chicken liver
  • 1 onion
  • 1 clove of garlic
  • 2 bay leaves
  • 80g butter
  • 2 hard boiled egg yolks
  • 1 tablespoon mustard
  • 1 teaspoon thyme
  • salt
  • ground pepper

For starters, you need to wash the liver and leave it in cold water for 30 minutes. Then, we put it in a saucepan with the onion cleaned and cut in half, the clove of garlic, salt, pepper and bay leaves. Cover everything with water and put on the fire. When the foam forms, take it and let it boil for 30 minutes. After the liver has boiled, let it cool. We put the liver in the robot, together with the onion, butter and yolks. The whole composition is mixed until it becomes a fine paste. Then add salt and pepper to taste, thyme and mustard and mix for the last time.


  • 650 g of chicken liver
  • 250 g butter (200 + 50)
  • 200 ml cooking cream
  • 4 tablespoons olive oil
  • 1 onion
  • 2 cloves of garlic
  • 150 ml vegetable soup (can also be chicken or even water)
  • 1 tablespoon grated salt
  • 1 bay leaf
  • pepper to taste
  • a teaspoonful of nutmeg

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Musaca with liver pate - Recipes

Liver and ham bite

This food is completely different from the old liver casserole and is a good choice for a regular healthy meal. It is full of aromas of ham, mustard seeds, spicy sage, carrots and yellow turnips. Serve with some boiled green vegetables or a crunchy salad.

Ingredients

    700 g peeled potatoes and cut into thin slices 2 tablespoons sunflower oil 400 g sliced ​​lamb liver 2 slices of ham cleaned of mice and finely chopped 2 finely chopped onions 200 g yellow turnips diced 200 g diced carrots 2 tablespoons flour 450 ml broth, preferably homemade 1 tablespoon freshly chopped sage or 1/2 teaspoon dried sage 3 teaspoons mustard seeds 15 g butter

Preheat the oven to 190 ° C (position 5). Put the potatoes in a large saucepan and pour enough boiled water to cover them. They are boiled. When they boil, boil for another 4-5 minutes or until tender. Drain well but be careful not to break the slices.

While the potatoes are boiling, heat the oil in a Teflon pan and brown the liver slices on both sides for about 1 minute, turning them once. Put the liver in a saucepan.

Add the ham, onion, turnips and carrots to the pan and fry for 10 minutes or until the ham and onion turn golden. Sprinkle the flour over the vegetables, mix and then pour the broth. Add sage, 2 teaspoons of mustard and salt and pepper to taste. Bring to the boil, stirring.

Ham and vegetable mixture are placed over the liver. Arrange the potato slices on top, overlapping them and completely covering the vegetables and liver. Melt the butter in a saucepan over low heat and add the remaining 1 teaspoon of mustard. Grease the potatoes with the mustard with butter and add more salt and pepper.

Bake in the oven for 45 minutes or until the potatoes are browned and tender. Serve directly from the pan.


Liver bite and fillet muscles

Preheat the oven to 190 ° C (position 5). Put the potatoes in a large saucepan and pour enough boiled water to cover them. They are boiled. When they boil, boil for another 5–5 minutes or until tender. Drain well, but be careful not to break the slices.

While the potatoes are boiling, heat the oil in a Teflon pan and brown the liver slices on both sides for about 1 minute, turning them once. Put the liver in a saucepan.

Add the ham, onion, turnips and carrots to the pan and fry for 10 minutes or until the ham and onion turn golden. Sprinkle the flour over the vegetables, mix and then pour the broth. Add sage, 2 teaspoons of mustard and salt and pepper to taste. Bring to the boil, stirring.

Ham and vegetable mixture are placed over the liver. Arrange the potato slices on top, overlapping them and completely covering the vegetables and liver. Melt the butter in a saucepan over low heat and add the remaining 1 teaspoon of mustard. Grease the potatoes with the mustard with butter and add more salt and pepper.


Duck pate

If the beautiful weather has not mobilized you to go out for a picnic, maybe this pate recipe will make it, which I convinced even small children. The phase is as follows: I didn't like homemade pate. It seemed heavy from the tons of butter and stifling from the grainy texture. Well, that's history since I discovered the solution: mascarpone instead of butter and blender for the finest pate you've ever eaten.

To get started, you need:

  • 1 kg duck (or chicken) liver
  • 250g mascarpone at room temperature
  • 1 large onion
  • 2 cloves of garlic
  • 5 thyme stalks, leaves only
  • 5 tablespoons brandy
  • sea ​​salt
  • 100g butter for sealing dishes with pate + 2 more tablespoons for cooking
  1. Start by clearing the butter that will seal the jars with patties. Specifically, melt 100 g of butter over low heat. You will see that a foam appears on the surface, which you easily put aside, the fat is in the middle, and the milky side is at the bottom. Drain the fat in a bowl (with this we will seal the dishes with pate), and do not rush to throw the white part, because we use it.
  2. Melt a tablespoon of butter in a pan, along with a little olive oil. On low heat, fry the chopped onion, crushed garlic and thyme (keep a few more pieces for the final decoration). For 5 minutes, let the vegetables sweat and leave their sweetness, without changing their color, then put them in the bowl of the robot.
  3. Melt another tablespoon of butter and a drop of olive oil to soak the liver. That means, of course, high heat for 4-5 minutes. Sprinkle with brandy and tilt the edge of the pan toward the flame to ignite. Put the livers over the onion in the bowl of the robot, add the remaining white part of the clarified butter, salt and mix until you get a paste. Wait for it to cool, then mix (also with the robot) the mascarpone. The consistency must be very fine. If the pate has granules, use a blender with a bowl.
  4. Put the pate in the forms and seal it with clarified butter, then decorate with a drizzle of thyme. Consume it in three days from breaking the seal, otherwise it stays well for two weeks, thank you in the fridge.

Text & Photo: Anca Aldea

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8 Comments

Very interesting recipe with mascarpone! :)
To try & # 8230.

what can i replace mascarpone with? My little girl is intolerant to cow's milk proteins and more recently I think so to soy proteins.
thank you

Try some tofu cream.

Or, if you want to avoid soy, you can try making a cream from inactive yeast flakes. But, I guess, the quality of the finished product will not be as successful as the basic recipe seems.

Interesting idea with mascarpone :)
I would add some raisins soaked in brandy on the bottom of the jars. Or some onion jam next to the slices of pate.
Thanks for the recipe!

Interesting ideas. :) Another idea would be some hot pepper jam.

Yes, mascarpone is crazy. I didn't know the butter sealing thing. And no brandy.

We are homemade pate fans, and we will try this recipe too, but I don't understand how to seal with butter, melt butter and put it on top, because when it hardens, it creates a protective layer. with foie gras from the trade? Sorry question & # 8230but I'm really a little confused! Thank you in advance!



Comments:

  1. Mu'tasim

    Idea good, I support.

  2. Chad

    What good topic

  3. Earh

    There is something in this. Thanks a lot for the info, now I will know.

  4. Kajigrel

    You have missed the most important thing.



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