Goose liver pate: what is it called, benefits and harms, calorie content, reviews

Homemade goose liver pate is more tasty and healthy than products that can be purchased in stores. The snack comes out tender and airy, melts in your mouth and leaves a pleasant aftertaste. For it, you can take not only liver, but also meat, season with carrots, onions and your favorite spices.

What is goose liver pate called?

Goose liver pate is the hallmark of French cuisine. In this country, the dish is traditionally served at the Christmas table. The French call it foie gras. In Russian the name sounds like “foie gras”. The word "foie" is translated as "liver". It is believed to come from the Latin "ficatum", meaning "fig". This has its own explanation.To prepare the delicacy, they take the liver of birds, which are fed according to certain rules. They are kept in cages and eat according to the clock. This technology for feeding geese, which makes the liver fattier, was invented back in Ancient Egypt. Figs were given to birds as food, hence the name.

The benefits and harms of goose liver pate

Pate is popular in Russia and is often prepared at home, eaten for breakfast or served at buffets. The undoubted advantage of delicacies is the presence of valuable substances in their composition:

• B vitamins;
• vitamin A;
• vitamin E;
• calcium;
• Selena;
• magnesium;
• zinc;
• iodine;
• potassium;
• phosphorus.

The pate contains amino acids that are difficult to obtain from other foods. It is recommended to use it 1-2 times a week. At the same time, it is contraindicated in the following cases:

• overweight and obesity;
• elevated cholesterol levels;
• individual intolerance.

The snack is high in calories, you need to eat it in moderation so as not to gain excess weight and not suffer from digestive problems

Calorie content of goose liver pate

The calorie content of 100 g of product is 190 kcal. 100 g contains 39 g of fat, 15.2 g of protein. There are no carbohydrates.

What do you eat goose liver pate with?

Goose liver pate is served as an appetizer. It is cut into slices about 1 cm thick. This is done immediately before serving so that the product does not lose its aroma and taste.It is eaten with yeast bread, which is lightly fried in advance.

The delicacy can be supplemented with other products. For example, even at home you can create delicious combinations with figs or fig jam, berry and fruit sauces, fried mushrooms or baked apples.

How to cook goose liver pate

Pate is usually called a mass that has been ground until smooth. It is spread on toast and bread, but not ground into a paste. After heat treatment, the by-product has such a soft, delicate consistency that there is no need to grind it.

To select high-quality goose liver, you need to pay attention to color. It should be brownish and uniform. The lighter the color, the younger the bird was. Preference should be given to products with a smooth, clean surface, without damage, blood and fat clots, or friability. If the liver has an orange tint, then most likely it was thawed and then re-frozen. And the presence of greenish spots indicates improper cutting of the bird. This color is caused by a burst gallbladder.

The product should have a pleasant light shade

Goose liver pate: classic recipe with cream

To please your loved ones with a truly delicious goose liver pate at home, you need to thoroughly clean it, then prepare the ingredients. For ½ kg of offal you need to take:

• 1 onion;
• 100 g butter;
• 3 tbsp. l. heavy cream;
• a pinch of ground black pepper;
• a pinch of nutmeg;
• salt;
• 1 tbsp. l. oils

If the pate turns out to be thick, you can add a little cream and blend again in a blender.

Actions:

1. Remove film and pieces of fat, if any, from the offal. Rinse thoroughly under running water and dry with paper towels.
2. Cut into small cubes.
3. Peel the onion and chop coarsely.
4. Place a frying pan on the fire, pour in vegetable oil.
5. Fry the onion, after a few minutes of processing add the liver cubes. Leave for 20 minutes, stir.
6. Season with salt, nutmeg and pepper before removing from heat.
7. Pour in the cream.
8. Mix the mixture thoroughly and transfer to a blender.
9. Add a cube of softened butter.
10. Grind using a blender. The mass should become homogeneous.
11. Place it in a container and leave until it hardens.

How to make goose liver pate with sour cream and garlic

To make the appetizer aromatic and spicy, the recipe for liver pate can be varied with garlic and dried dill. For this delicious dish you will need the following products:

• ½ kg goose liver;
• ½ tbsp. sour cream;
• 1 onion;
• 3 garlic cloves;
• 50 g butter;
• 3 tbsp. l. vegetable oil for frying;
• a pinch of dried dill;
• a pinch of nutmeg;
• a pinch of black pepper;
• salt.

You can serve the pate after it has been in the refrigerator for 2-3 hours.

Homemade goose liver pate recipe:

1. Trim the fat from the offal and divide it into 2 parts.
2. Remove the butter from the refrigerator until it softens.
3. Chop the garlic and onion.
4. Take a frying pan and heat vegetable oil on it.
5. Fry onions and liver.
6. After 10 minutes, add spices: dried dill, nutmeg, pepper and salt, chopped garlic.
7. The final stage is grinding the fried mass using a blender with the addition of soft butter.
8. When it becomes homogeneous and viscous, transfer it to a glass or ceramic bowl to cool, and put it in the refrigerator.

Goose liver pate with cognac

It doesn't take much time to prepare the snack. And the result is such that the dish can be served at any festive feast or buffet. It requires:

• ½ kg of goose liver;
• 200 ml milk;
• 300 g lard;
• 2 carrots;
• 1 onion;
• 3-4 garlic cloves;
• 50 ml cognac;
• 2 tsp. salt;
• a pinch of nutmeg;
• 1 tsp. allspice.

Heat treatment of the dish kills bacteria and allows you to store the delicacy in the refrigerator for several days at home.

How to make goose liver pate:

1. Cut the lard into small pieces and fry until crispy in a frying pan.
2. Chop carrots, garlic cloves and onions. Add to the frying pan with lard and keep everything together on the fire until golden brown.
3. Peel the offal from films and cut it. Fry with vegetables for a few minutes.
4. When the mass has cooled, pass it through a meat grinder. Place back into the pan.
5. Pour in milk and cognac. Season with pepper and nutmeg, add salt.
6. Simmer for 5 minutes.
7. Grind in a blender.
8. Put it on simmer again and bring to a boil.
9. Place the prepared snack into jars and cool in the refrigerator.

Homemade goose liver and heart pate

You can make pate not only from goose liver. Housewives often add other offal to it, such as hearts. The dish takes on new flavor notes. It requires:

• 300 g goose liver;
• 200 g goose hearts;
• 1 onion;
• 50 g butter;
• 1 tbsp. sour cream;
• Bay leaf;
• a pinch of pepper;
• salt;
• a pinch of nutmeg;
• vegetable oil for frying.

Serve with slices of fresh bread

How to cook at home:

1. Peel and rinse goose hearts.
2. Take a cooking vessel, fill it with water, add bay leaf and salt.
3. Cook the hearts for half an hour over medium heat.
4. Drain the broth and cut each heart in half.
5. Rinse and divide the liver into several parts.
6. Chop the onion.
7. Place the hearts and onions in a preheated frying pan and fry for 10 minutes.
8. Add goose liver, leave for another 10 minutes.
9. Pour sour cream, sprinkle with spices, mix ingredients.
10. Reduce heat and simmer the dish until the liquid has evaporated.
11. Transfer the hot mass to a blender, combine with butter, and grind. The consistency should be viscous.
12. Keep the appetizer in the refrigerator for several hours until it hardens.

Dietary goose liver pate

Goose pate is a high-calorie dish, it contains fats, and during the process the ingredients are fried in vegetable oil. To prepare a dietary snack, you can boil onions and liver, and use sour cream instead of heavy cream. For the dish you need:

• ½ kg goose liver;
• 1 onion;
• 1 tbsp. low-fat sour cream;
• Bay leaf;
• a pinch of nutmeg;
• a pinch of salt.

If the offal is not cut before cooking, it will retain its juiciness

Recipe for goose liver pate:

1. Place a saucepan with cold water and 1-2 bay leaves over high heat.
2. Peel and rinse the offal, add it whole to boiling water.
3. Divide the peeled onion in half and also place in the pan.
4. Cook for half an hour, drain the broth.
5. Add sour cream.
6. Grind everything until smooth.
7. Cool.

Goose liver and meat pate recipe

Liver pate made from goose liver and meat turns out to be very nutritious. It is eaten with crispy rye or white bread. To prepare you need to take:

• 2 pcs. medium-sized goose liver;
• 200 g goose meat;
• 50 g goose fat;
• 1 onion;
• 2 garlic cloves;
• a pinch of salt;
• a pinch of ground black pepper.

The finished delicacy can be decorated with mayonnaise and herbs

Stages of work:

1. Chop the peeled onion.
2. Cut the goose liver and meat into small pieces.
3. Place the fat in a frying pan and add the onion.
4. Place meat products there and leave for 20 minutes. Stir while frying.
5. Cool the mixture, put it in a blender, and grind with garlic to a paste.

How to make goose liver pate with carrots

Homemade liver pate can be eaten for breakfast, taken with you as a snack to work, or prepared for a picnic in nature. For the dish you need to take:

• 600 g goose liver;
• 1 carrot;
• 1 onion;
• 100 ml cream 15%;
• 70 g butter;
• a pinch of ground black pepper;
• a pinch of salt;
• 2 tbsp. l. vegetable oil.

The delicacy, decorated with a sprig of herbs and peppercorns, looks beautiful and appetizing.

How to cook at home:

1. Take a little butter (about 20 g), combine with 2 tbsp. l. vegetable oil, melt over low heat.
2. Place goose liver into this mixture and simmer on each side for 5-7 minutes.
3. Salt and sprinkle with pepper.
4. Pour in the cream.After 2 minutes, remove from heat.
5. Separately, fry the chopped carrots and onions until soft.
6. Grind the liver using a blender.
7. Combine with vegetables and pass through the blender again.
8. Place the snack in bowls.
9. Take 50 g of butter, melt it, pour it on top of the pate so that it does not dry out.
10. Keep the dish in the refrigerator for about half an hour, after which you can serve it.

Storage rules

It is advisable to consume homemade goose liver pate immediately after it has been prepared. You can store it in the refrigerator, wrapped in cling film or a glass container. You cannot keep the snack in a metal container, it will oxidize.

The product can be stored at room temperature for no more than 3-4 hours. In the refrigerator and in suitable packaging – up to 5 days.

Conclusion

Making goose liver pate at home is easy. Its delicate consistency and melting taste appeal to both people who are undemanding about food and real gourmets. To help the housewife find her own twist in pate recipes, you can experiment with your favorite seasonings, add black pepper, nutmeg, garlic, rosemary, capers, and sun-dried tomatoes to the appetizer. Reviews from housewives about goose liver pates show how widely applicable this dish is.

Reviews

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