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What to add to pate to make it tender and not bitter: the most successful recipe

Kateryna YagovychFood
The most delicious liver pate. Source: pexels.com

Liver pate is the perfect quick appetizer for a festive table. But to make it really tasty and tender, in addition to liver, you should also add smoked bacon. It is also a very good idea to pour jelly over the whipped liver mass.

The idea of making a delicate liver pate with jelly is published on the Instagram page of food blogger Irina with the nickname ty4ka_ira . The mass hardens very quickly.

What to add to pate to make it tender and not bitter: the most successful recipe

Ingredients:

  • liver - 500 g
  • smoked lard - 100 g
  • soy sauce - 2 tbsp
  • onion - 2 pcs.
  • carrot - 1 pc.
  • pepper
  • cream 30% - 50 g
  • butter - 100 g

Ingredients for jelly:

  • water - 100 g
  • gelatin - 10 g
  • soy sauce - 100 g
  • red wine - 100 g
  • sugar - 2 tbsp. spoons

Method of preparation:

What to add to pate to make it tender and not bitter: the most successful recipe

1. Cut the liver into pieces and add soy sauce.

2. Fry the smoked lard, carrots and onions in a frying pan.

What to add to pate to make it tender and not bitter: the most successful recipe

3. Season with pepper and add the liver.

4. Fry for 15 minutes and add cream.

What to add to pate to make it tender and not bitter: the most successful recipe

5. Simmer for another 15 minutes.

6. Meanwhile, make the jelly. Add warm water to the gelatin and let it swell.

What to add to pate to make it tender and not bitter: the most successful recipe

7. Dissolve the gelatin in water, put it on the fire and add soy sauce, wine and sugar.

8. Cook for a few minutes.

What to add to pate to make it tender and not bitter: the most successful recipe

9. Blend the liver and vegetables in a blender, add the butter and blend again.

10. Put into plates and pour over the jelly.

What to add to pate to make it tender and not bitter: the most successful recipe

11. Wait until the mass is completely frozen.

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