The turkey was mostly previously classifiednutritionists to diet food. Even in Soviet and post-Soviet times such meat was rather non-mass - it was simply difficult to get it. Recently, the situation has changed, and the turkey can be increasingly seen (of course, in a cut form) on the shelves of supermarkets, in the market, in special meat shops. And such a wonderful dish, like turkey liver pate, can afford to cook, probably, every woman in our country. It is inexpensive and available in its recipe. And to make turkey liver pate at home means to provide yourself and loved ones with excellent tasty breakfasts (after all, it is very good to use it as a spread on sandwiches) or an exquisite French-German dish for a festive, for example, New Year's table. Well, let's try to build?
A little bit about pate
Pate, like most of the world famous andpopular dishes, have a rather confused history, including several opinions about their place of origin. For centuries, the Germans and the French have been unsuccessfully fighting for primacy in the matter of the “small homeland” of food (and there is also a version that tasty liver pate appears as food for patricians and senators at the famous feasts of ancient Rome). According to one legend, he was invented by the cook of the ruler of Strasbourg. The Duke ordered a special mission to his chef to create a snack from French cuisine. And in 1778 the first pate appeared (albeit from goose liver).
Turkey liver pate at home
If you worry that quality and tastythe product cannot be made in the conditions of a usual kitchen, then you do it absolutely in vain! Even a very inexperienced hostess can get a great turkey liver pate. There is nothing difficult to do right now, no. Therefore, dear hostesses, cast aside all these excuses - and begin cooking!
Ingredients
As mentioned above, liver pateTurkey is not the kind of food that consists of a large number of hard-to-reach and expensive foods. We will need only a kilo of turkey liver (preferably fresh than frozen), a couple of onions, a couple of carrots, vegetable oil for frying, cream (quite a bit) for flavor, spices and salt.
Liver paste. Step-by-step recipe
- The turkey liver (you can take chicken as an option, just turkey is tastier and more tender) cut into not too large chunks. Frozen pre-thawed.
- We take a good big frying pan and fry the liver in a vegetable butter. As already mentioned, the by-product is very gentle, so we make this process not too long, otherwise it will harden.
- Separately, fry onion, chopped randomly, until golden brown. There we add after and sliced carrots. Fry until it changes color.
- All the ingredients are put in one bowl,add butter (its amount varies from a few spoons to a 200-gram pack, who loves it better). Melt it is not required beforehand. We add quite a bit of spices and salt so as not to interrupt the delicate taste.
- We grind with a hand blender until a homogeneous mass is obtained (it is possible to use a meat grinder, just a blender faster and more conveniently).
- The resulting turkey liver paste is put in convenient plastic containers and sent to cool in the fridge.
This dish can be served on the table, spreading it onbread, and you can - on a small plate as an independent dish. Garnish with parsley. Well in harmony with pickles and sauerkraut.
Dietary option
According to the ingredients he is practically nothingdifferent from the previous recipe. The difference is rather in the way of cooking. For those who follow their figure, or those who can not be fried, boil all the components (but not too long so as not to lose the taste). Then cool and turn into a homogeneous mass with the same blender. As you can see, everything turned out as quickly and simply as possible. And at the same time it is very tasty and economical (you can, for example, cook breakfast sandwiches for several days). By the way, about the storage of the product: this dish does not stand for a long time, even in the refrigerator, since the liver is a perishable food. Therefore, it is necessary to eat pate quickly (2-3 days), but usually there is no hitch for the people because of the yummy!
Other cooking options
Recipes from turkey liver are quite diverse and include not only pate:
- For example, you can try roasting in batter.For this you will need: a pound of liver, four raw eggs, mustard, a couple of spoons of sour cream and flour, pepper and salt. Beat the eggs with a broom and add mustard plus sour cream, a little salt. Beat again and add flour. And if it turned out thick, add a little water (milk). The batter is ready. We cut the liver in portions and slightly beat off with a wooden mallet. Pepper-salt to taste. Put the pan on the fire and pour vegetable oil to a good temperature. We dip pieces of the liver into the batter and spread it on the pan (it is important that they do not touch, otherwise they will not be evenly fried). Fry for a short time - 3-5 minutes on each side on medium heat. Serve with a side dish (for example, mashed potatoes or boiled rice), decorate with fresh greens. You can also serve as a supplement and winter pickles: cucumbers, tomatoes, cabbage.
- You can also try turkey liver recipesin sour cream. One of them is extremely simple, but tasty. For a kilo of liver, you need to take a glass of thick sour cream, a glass of milk, half a cup of flour, onion, spices and lean oil for frying. Onion cut into half rings and fry until golden brown. At this time, we cut the liver large and soak briefly in milk, and mix the flour with salt and spices and add to the onion. Drain the liver from excess moisture and fry for several minutes on each side (inside - half-baked). Add onions and sour cream to the liver, cover with a lid and stew for a quarter of an hour, but no more. During this time, the main ingredient will reach full readiness, but will remain soft and fragrant.
