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Wash the liver well and let it drain in a strainer.
Chop the onion and heat it in hot oil until it becomes slightly glassy, add the diced liver.
After the liver is penetrated, let it cool and chop it with a blender or put it 2-3 times through a meat grinder.
Mix the butter until it becomes frothy and add it together with the salt and pepper.
Homogenize everything until incorporated.
Calf liver pate
We really like this recipe we borrowed from Daniel & # 8211 big brother :)
It is a recipe with a special taste and which is very easy to prepare.
400 g veal liver / chicken
100 g bacon
salt, pepper, paprika, cinnamon
1 teaspoon sugar
2 sprigs of green onion
1 cup of milk
three slices of bagel
optionally some hot peppers
The bread is soaked in milk. Chop the onion and bacon, brown them in a pan with the finely chopped hot pepper.
Sprinkle with salt, pepper, paprika and add the liver, let it brown until crispy and add the cinnamon.
Then add the sugar and mix until caramelized, leave to cool. Drain the bread well and put it in the blender together with the mixture from the pan and mix until it becomes a homogeneous mixture.
Pour into a bowl and garnish with finely chopped green onions. Let it cool.
An attribute of French and Belgian cuisine alike, pâté is the generic name for spreads of wine, flavored with wine and spices. The best known of the pâtés remains the liver pâté which has become popular all over the world.
Prepared from poultry liver (chicken, goose, duck, etc.), rabbit, pork, beef and rarely lamb or sheep, the pâté has a special taste and flavor, directly influenced by the quality of alcohol and other ingredients added to the mixture .
Preparation time: 45 minutes (plus 4 hours for cooling)
- 500 grams of poultry liver
- 200 grams of bacon
- 1 onion
- 1 clove of garlic
- 50 grams of butter
- 150 grams of ghee
- 2 tablespoons chopped parsley
- 4 tablespoons sherry (Porto or other fortified wine)
- 1 teaspoon salt
- 3-4 bay leaves
- Peel a squash, grate it and cut it into small pieces.
- Peel the onion and garlic. Chop the onion and grind the garlic.
- Cut the bacon into cubes.
- Melt the butter (50 grams) in a deep frying pan or saucepan.
- Add the onion and fry until glassy.
- Add the bacon and lightly brown for 3-5 minutes.
- Add the crushed garlic and brown for a minute.
- Add the livers and fry for about 20 minutes, over low heat, in the pan covered with a lid.
- Add salt, pepper, parsley and wine. Stop the fire.
- Allow the mixture to cool for 10 minutes and then pass it through a mixer.
- Place the pâté in a deep plate, level it, decorate with bay leaves and cover with melted ghee. (see photo)
- Allow the pâté to cool, cover the plate with cling film and refrigerate for at least 4 hours.
Liver pâté is eaten as such, spread on slices of toast or can be used for various fillings, such as stuffed eggs.
Pork liver pâté replace the wine with 4 tablespoons of cognac and add 1 tablespoon of raisins. For this variety, you can also replace butter and ghee with lard.
Beef liver pâté & # 8211 replace the wine with high quality brown rum.
Rabbit liver pâté & # 8211 replace the fortified wine with Merlot.
Duck or goose liver pâté & # 8211 add to the mixture 1 tablespoon finely chopped dried apricots or grated peel of 1 orange. [/ note]
Calf liver pate, excellent for breakfast but also for a dinner with a rich salad. Creamy, aromatic and fine, homemade pate is the first recommended by nutritionists anemic diet, due to its high iron content. I highly recommend it to both children and the elderly. Lime butter goes perfectly with the pate, cutting from the intense liver taste and bringing balance to the recipe.
We start with the liver, which we wash and drain and then in a large pan. With a little oil and a little butter from the top (25 g), simmer it until lightly fried.
We clean and cut the onion and pepper as we want, not too small because it will be on the robot anyway. We put everything in the pan with the liver. We throw a sprig of rosemary for a good aroma and let it cook, turning the liver from time to time. Make sure it's messy and splashes ugly.
When it is ready, let it cool a little more and put it on a robot or meat machine. The important thing is that it comes out fine. Add salt, pepper, nutmeg and soup that you put according to how soft it is required. At least a cup is needed.
Remove the liver from the food processor and mix with a mixer in it. Add in it and mix with butter the butter at room temperature until it becomes a fluffy composition. Pour the pate into jars or a ceramic and sealable bowl with butter that has a flavor that goes perfectly with this veal pate.
Butter for sealing
1. Put the butter in a pan over very low heat. It should not reach frying, add sliced onions and green garlic. The larger broken parsley is placed over the onion. Lime juice is added to onions and butter. Be sure to mix in one direction and just melt and draw your flavors from the greens.
2. Grate a little lime and put it in the pan with salt. Be careful that it tastes like salted butter and feels sour. If the onion leaves the water, let it evaporate slightly and leave only the butter.
3. Pour the butter through a sieve over the pate put in jars or ceramic bowl and leave to cool. Decorate with red peppercorns.
Good appetite in sunny mornings!
The nutritional value of the liver & icircn children's nutrition
Poultry liver, due to its high content of iron and vitamin A, is an optimal choice for one of the first protein-based foods introduced in the baby's diet, protecting the little one from anemia. However, unlike other sources of protein, it brings an important nutritional intake to the diet and due to a high content of folic acid, vitamin A and vitamin B12, all extremely important in the physical development of the little one. So:
- - balances and supports the production of red blood cells
- vitamin A in the form of retinol, alpha and beta-carotene, including lycopene - supports healthy vision
- vitamin B2 or riboflavin - for the repair and complete development of body tissues, including skin
- zinc, phosphorus and magnesium - boost the immune system and ensure the development and support of the immune system
- proteins - to keep skin, hair and nails healthy
- selenium - to maintain the level of iodine necessary for the proper functioning of the thyroid gland
|Calories 47 |
Calories from fat 16
Total fat 2g
Saturated fats 1g
Trans fat 1g
|Vitamin A 75%|
Vitamin C 13%
Vitamin B12 79%
Folic Acid 40%
Eggs stuffed with liver pate and dried tomatoes
Ingredients for eggs stuffed with pate and dried tomatoes:
- 10 eggs
- 1 chicken or pork liver pate
- 30 grams butter
- 100 grams of dried tomatoes from the jar
- 1 teaspoon mustard
How to prepare eggs stuffed with pate and dried tomatoes:
Boil hard-boiled eggs. After peeling them, cut them in half, lengthwise, and remove the yolks in a bowl. Rub the yolks with the pate, butter, mustard and add the finely chopped dried tomatoes. Before filling the egg halves with pate and dried tomatoes, taste the composition and season it with salt and pepper to taste.
You can garnish the eggs stuffed with pate and dried tomatoes with larger ground black pepper.
- Tip for hard boiled eggs:while boiling the eggsso that your yolk comes out the way you like!
Eggs stuffed with pate
Although it is very simple to go to the store and buy a good pate to use for this recipe, we also give you the homemade pate recipe, in case you want to prepare it yourself, so that you have control over ingredients. You know all too well that store products taste great, but they are also full of preservatives and flavors.
For liver pate, you need:
- a liver (poultry, pork, veal) of 300 g
Method of preparation:
1. Wash the liver and clean it carefully, so that no traces of iron remain, because it can give a bitter taste to the pate. If you want the pate to be white, you can keep the liver in milk for a few hours.
2. Bring salt water to a boil, and when it boils, put the liver in it and let it boil for about 10 minutes. You check it with a fork stuck in the thick part of the liver: it is ready when no blood comes out of it. The liver should be left to cool in the water in which it was boiled.
3. When the liver is cold, cut 2-3 slices in the middle (they will remain whole in the pate). The rest of the liver is passed through a sieve, along with two scrambled yolks. Put the resulting paste in a bowl and rub with butter until smooth. Add the sliced pate to the cream and you're done!
Now, for eggs stuffed with liver pate, you don't have to do much. Boil hard-boiled eggs, peel them, cut them in half, remove the yolk and chop it, mixing it with a tablespoon of liver and a little parsley. Put the mixture in half of the egg. After you have finished all the eggs, place them on a plate garnished with lettuce leaves. You can also prepare a yogurt sauce for these stuffed eggs or you can leave them as such, because they are quite tasty and without.
Of course, as I said, you don't have to make the pate at home. If you use a commercial pate, still mix it with a little butter before mixing with the yolk, to obtain a very fine cream.
Next time you have a festive meal, don't forget this recipe eggs stuffed with pate, because I'm safe with her!
The liver is one of the superfoods that should be found in the diet of those who want to increase muscle mass or who do intense training.
A good source of protein, minerals (iron, zinc, selenium, phosphorus, potassium) and vitamins (vitamin B12, folic acid, choline). It has a high content of cholesterol (around 300mg per 100g) and vitamin A. Excess vitamin A can be harmful in the long run, even deadly (there are known cases of explorers who died intoxicated with vitamin A after eating liver polar bear). However, it appears that naturally occurring vitamin A reduces the risk of lung cancer and emphysema, especially in smokers. It also contains relatively large amounts of purine bases, being contraindicated in those prone to gout (including those with high uric acid, but apparently healthy).
Depending on the animal from which it comes, nutritional values may vary. Special attention should be paid to the liver that comes from intensively raised animals, through forced feeding, hormones, antibiotics. It can concentrate various toxic agents or various unhealthy molecules.
Although on many products in supermarkets it says "liver", as in "liver", when we read the label carefully, we find the liver in a more coded place, after the pork fat, starch, water, sugar, etc.
As with other foods, a reduced thermal preparation (boiling, baking) is preferable and less classic and comfortable & # 8222grill & # 8221. I tried to remove all the burned areas from this veal liver, absolutely delicious, tender and nutritious. However, I ate almost all the mashed potatoes, I had a long day and needed more energy from carbohydrates, especially since it was sprinkled with a glass of wine.
As a nutritional supplement, we find dehydrated liver tablets, very useful to supplement the protein intake in the diet because they bring different proteins from those in milk. Milk protein is widely used in nutritional supplements because it is cheap, easy to produce and marketed in the form of protein powders. Milk protein is not necessarily the best choice and it should not be the only source of protein in your diet or supplements.
Two words about the Chef
Alexandru Dumitru is a Chef passionate about cooking and fascinated by the ingredients that the Romanian land gives. After sharpening his knives and culinary knowledge abroad, together with great Michelin-starred Chefs, Alexandru returned to the country, where he began a real hunt for local ingredients - in the market, on farms, in forests and in people's households. Exploring and experimenting, he creates his dishes based on these seemingly simple but tasty ingredients. Last year, in 2019, the Gault & ampMillau Romania Guide named him Chef of the Year. Now you can taste his dishes at the Anika restaurant, a restaurant with experimental improvisation cuisine, which has as a starting point the local ingredients and as inspiration the rare, old, Romanian recipes.