Liver pate: 3 unusual variations

The liver is a very useful product for the body, it contains iron, copper, calcium, zinc, sodium, and it is also important that just one portion of liver provides a daily and even monthly norm of many vitamins. You can cook many delicious dishes from it.

The FoodOboz editorial team has selected 3 recipes for delicious liver pate that will definitely become a delicious meal.

1. Liver pate with pickled cucumbers

Ingredients:

• chicken liver - 500 g
• onion - 3 pcs.
• carrots - 1-2 pcs.
• pickled cucumber - 5 pcs.
• eggs - 3 pcs.
• vegetable oil - 1-2 tbsp.
• salt, pepper - to taste

Method of preparation:

1. Wash, cut the liver and fry in vegetable oil.
2. Peel the onion, cut it into small cubes, grate the carrots on a coarse grater and fry them separately.
3. Boil the eggs.
4. Put the onion, carrots, liver and eggs in a blender and beat until smooth.
5. Cut the pickled cucumbers into small cubes, add to the paste, season with salt and pepper and mix thoroughly.

Put the finished dish in the refrigerator for a couple of hours and eat.

2. Liver paste in 10 minutes

Ingredients:

• Chicken liver - 800 g
• Onions - 2 pcs
• Carrots - 1 pc
• Salt - to taste
• Butter - 50 g
• Greens - for decoration

How to cook:

1. Wash, chop and fry the liver in vegetable oil.
2. Cut the carrots into slices and throw them in the same place, onions into rings, salt and pepper everything and cover with a lid so that everything is well stewed for 15-20 minutes.
3. Put everything in a blender, blend until smooth, add the chopped butter, mix and refrigerate for 1 hour.

Before serving, chop the herbs and garnish the paste.

3. Liver pate with beans and wine

Ingredients:

• beef liver - 500-600 g
• beans - 80-100 g
• garlic - 2 cloves
• red dry wine - 3 tbsp.
• vegetable broth - 200 ml
• onion - 1 pc.
• cottage cheese - 100 g
• dry basil - 1/2 tsp.
• pepper - 1/4 tsp.
• salt - 1/2 tsp.
• bay leaf - 1-2 pcs.
• greens - for decoration

Method of preparation:

1. Wash the liver, cut into large pieces along with the onion, add salt, pepper, water - cook for about 30-40 minutes.
2. It is better to soak the beans overnight, then drain the water, pour in new water, put the beans in and cook for 1-1.5 hours.
3. After the liver and beans are cooked, let them cool and transfer to a blender, whisk until smooth.
4. Add a little broth and cheese, garlic and mix, form a "sausage", put it in foil and refrigerate for 23 hours.

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