Turkey turkey pâté: delicious recipe

The turkey was previously primarily classified by dietitians as diet food. Yes, and in the Soviet and post-Soviet times, such meat was quite non-mussel - it was simply difficult to get. Recently, the situation has changed, and the turkey can be seen more often (naturally, in a fragmented form) on the shelves of supermarkets, in the market, in meat special shops. And such a wonderful dish, as a pate from the liver of a turkey, can probably be prepared by every mistress in our country. It is inexpensive and affordable in its recipe. And making turkey liver pate at home means to provide oneself and loved ones with excellent delicious breakfasts (because it is very good to use as a sandwich spread) or an exquisite Franco-German dish for a festive, for example New Year's, table. Well, let's try to build?

A little bit about pâtés

Pates, like most world-famous and popular dishes, have a rather confusing history, including several opinions about their place of origin. For the first time in the matter of the "small homeland" of food for ages, the Germans and the French have been unsuccessfully fighting (and there is also the version that a delicious liver pate appears as food for patricians and senators at the famous feasts of Ancient Rome). According to one of the legends, it was invented by the cook of the ruler of Strasbourg. The Duke ordered a special assignment to his cook, so that he created a snack from French cuisine. And in 1778 there was the first pate (true, from the liver of the goose).

Pate of turkey liver at home

If you are worried that a quality and delicious product can not be made in a typical kitchen, then you are doing it in vain! An excellent pate from the liver of a turkey may well turn out even for a very inexperienced mistress. Nothing difficult is to do it right now, no. Therefore, dear housewives, reject aside all these excuses - and start cooking!

Ingredients

As already mentioned above, turkey liver pâté is not a dish, which consists of a large number of hard-to-reach and expensive products. We need only a kilo of liver turkey (better fresh than frozen), a pair of onions, a couple of carrots, lean oil for frying, creamy (quite sensitive) - for flavoring, spices and salt.

Liver paste. Step-by-step recipe

1. The liver of a turkey (you can take a chicken as an option, just a turkey taste better and more tenderly) cut into not too large chunks. Frozen pre-defrost.
2. We take a good large frying pan and fry the liver on lean oil. As already mentioned, the byproduct is very gentle, therefore we make this process not too long, otherwise it will become stale.
3. Separately fry the ray, cut randomly, to a golden hue. Then add the cut carrots. Fry until it changes its color.
4. All the ingredients are piled in one bowl, add butter (its number varies from a few spoons to a 200-gram pack, who loves as much as possible). Melt it in advance is not required. We add very few spices and salt, in any case not to break the delicate taste.
5. Grind the hand blender until a homogeneous mass is obtained (you can use a meat grinder, simply a blender faster and more convenient).
6. The resulting pate from turkey liver is transferred to convenient plastic containers and sent to cool in the refrigerator.

This food can be served to the table, spreading on bread, or it is possible - on a small plate as an independent dish. We decorate with parsley. It is in good harmony with salted cucumbers and sauerkraut.

Dietary option

By ingredients, it almost does not differ from the previous recipe. The difference, rather, in the way of cooking. For those who watch their shape, or those who can not fried, all the ingredients boil (but not too long to not lose flavor). Then cool and turn into a homogeneous mass with the same blender. As you can see, everything turned out just as quickly and simply. And at the same time it is very tasty and economical (you can, for example, cook a few sandwiches for breakfast for a few days). By the way, in occasion of storage of a product: the given dish longly does not maintain, let even in a refrigeration cabinet as the liver concerns perishable products. Therefore, you need to eat the pate quickly (2-3 days), but usually for this people have no hitch any, because yummy!

Other cooking options

Recipes from the liver of the turkey are quite diverse and include not only pâté:

• For example, you can try roasting in batter. To do this you need: a pound of liver, four eggs of raw, mustard, a couple of spoons of sour cream and flour, pepper and salt. We beat eggs with a broom and add mustard plus sour cream, a little salt. Once again, beat and pour flour. And if it turned out densely, we add a little water (milk). The clay is ready. We cut the liver portionwise and lightly beat off with a wooden hammer. Perch-salt to taste. Put the frying pan on the fire and pour lean oil to a good temperature. We immerse the liver in pieces and lay them on the pan (it is important that they do not come in contact, otherwise they will not be evenly fried). Fry for a short time - 3-5 minutes from each side on medium heat. Ready-made food is served with a side dish (for example, mashed potatoes or boiled rice), decorated with fresh herbs. You can serve as a supplement and winter pickles: cucumbers, tomatoes, cabbage.
• You can also try the recipes from turkey liver in 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, onions, spices and butter for frying. Cut the onion into semi-rings and fry until golden. At this time, the liver is cut large and soaked for a short time in milk, and the flour is mixed with salt and spices and added to the onions. The liver is dried from excess moisture and fried for a few minutes from each side (inside - half-baked). Add to the liver onions and sour cream, cover with a lid and stew for a quarter of an hour, but no more. During this time, the main ingredient will fully reach the ready, but will remain soft and fragrant.