Liver pate

Step-by-step preparation

Cooking time: 2 hr 45 mins

1. STEP 1

   

   How to make liver pate for the winter? Prepare the necessary ingredients. Choose any liver: turkey, chicken, pork, beef. I used chicken. Remove the butter from the refrigerator in advance; it should be at room temperature. Prepare the jars and lids: wash the jars with soda and dry them, and boil the lids. It is not necessary to sterilize the jars, because they will be sterilized along with the pate. Also prepare a slow cooker.

2. STEP 2

   

   Remove the films from the liver and, if necessary, cut out the fat and veins. Rinse the liver and dry it with paper towels or place in a colander to get rid of excess water. Cut the liver into small pieces. Pour vegetable oil into the multicooker bowl and turn on the “Fry” mode. When the oil is hot, place the liver in the multicooker bowl and fry it, stirring occasionally, for 15-20 minutes until cooked.

3. STEP 3

   

   Wash the carrots and onions, peel and finely chop. I cut the carrots into circles and the onion into quarter rings. Here, cutting does not play a big role, since in the future the vegetables will be chopped with a blender.

4. STEP 4

   

   When the liver is ready, place it in a deep bowl, blender bowl or food processor, and place the chopped vegetables in the multicooker bowl. Add more vegetable oil if necessary. Fry the carrots and onions, stirring occasionally, for 10-15 minutes until the carrots are soft.

5. STEP 5

   

   Grind the liver using a blender or food processor. I used an immersion blender.

6. STEP 6

   

   When the vegetables are ready, place them on the liver and chop them as well.

7. STEP 7

   

   Add softened butter, salt, pepper to the liver with vegetables and mix everything with a spoon until smooth.

8. STEP 8

   

   Place the pate into prepared jars and cover them with sterilized lids. Line a clean multicooker bowl with a cloth napkin and place the jars in it. Fill the multicooker bowl with water up to the hangers of the cans. More or less than the specified amount of water may be used. Turn on the “Steaming” or “Boiling” mode. Sterilize the jars within 20-30 minutes after the water boils.

9. STEP 9

   

   At the end of the sterilization process, roll up the lids of the jars, turn them upside down and leave until they cool completely. Store the finished pate in a cool place. Happy preparations!

Comments on the recipe

Corason

24.10.2023

4.6

The slow cooker turned out to be a great helper. I made liver pate for the winter. I used pork liver, trimmed off all the veins and membranes and roughly chopped it. I also used onions and carrots according to the recipe. I used frozen carrots. I fried everything in vegetable oil in a frying pan and then blended it with an immersion blender. The spices included salt, pepper, paprika and nutmeg. At the end, I added soft butter and blended again with a blender. I sterilized the jars in a multicooker-pressure cooker for about 25 minutes. I did not open the multicooker until everything had cooled down completely. Otherwise, the banks could burst. After I rolled it up, I think that my pate won’t last long in jars. Incredibly delicious! There are no words! Naturally, I left the liver pate for testing. It is so tender and aromatic, the taste is rich. Magnificent pate! Many thanks to the author!