Turkey liver pate. Turkey liver pate: a delicious recipe Turkey meat pate at home

Turkey was mainly previously classified by nutritionists as a dietary food. And in Soviet and post-Soviet times, such meat was quite rare - it was simply difficult to get. Recently, the situation has changed, and turkey can be increasingly seen (in cut form, of course) on supermarket shelves, at the market, and in specialty meat stores. And such a wonderful dish as turkey liver pate can probably be prepared by every housewife in our country. It is inexpensive and available in its recipe. And making turkey liver pate at home means providing yourself and your loved ones with excellent tasty breakfasts (after all, it is very good to use as a spread on sandwiches) or an exquisite Franco-German dish for a festive, for example New Year's, table. Well, let's try to build it?

Pates, like most world-famous and popular dishes, have a rather confusing 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 a delicious liver pate appears as food for patricians and senators at the famous feasts of Ancient Rome). According to one legend, it was invented by the cook of the ruler of Strasbourg. The Duke entrusted a special task to his culinary specialist to create an appetizer from French cuisine. And then in 1778 the first pate appeared (albeit from goose liver).

If you are worried that a high-quality and tasty product cannot be produced in a regular kitchen, then you are doing it completely in vain! Even a completely inexperienced housewife can easily make an excellent turkey liver pate. There is nothing difficult about doing it right now. Therefore, dear housewives, put all these excuses aside - and let's start cooking!

As mentioned above, turkey liver pate is not a dish that consists of a large number of hard-to-find and expensive products. We only need a kilo of turkey liver (preferably fresh than frozen), a couple of onions, a couple of carrots, vegetable oil for frying, butter (just a little) to add flavor, spices and salt.

Cut the turkey liver (you can also use chicken liver, but turkey is just tastier and more tender) into not too large pieces. Pre-defrost the frozen one.
Take a good large frying pan and fry the liver in vegetable oil. As already mentioned, the offal is very delicate, so we do not take this process too long, otherwise it will become stale.
Separately, fry the onion, cut as desired, until golden brown. Then add chopped carrots. Fry until it changes color.
We put all the ingredients in one bowl, add butter (its quantity varies from a few spoons to a 200-gram pack, depending on your preference). There is no need to melt it first. We add very little spices and salt so as not to interrupt the delicate taste.
Grind with a hand blender until a homogeneous mass is obtained (you can also use a meat grinder, it’s just faster and more convenient to use a blender).
We transfer the resulting turkey liver pate into convenient plastic containers and send it to cool in the refrigerator.

This dish can be served to the table, spread on bread, or on a small plate as an independent dish. Decorate with parsley. Goes well with pickled cucumbers and sauerkraut.

Diet option

In terms of ingredients, it is practically no different from the previous recipe. The difference is rather in the method of preparation. For those who are watching their figure, or those who cannot eat fried foods, we boil all the ingredients (but not for 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’s very tasty and economical (you can, for example, make sandwiches for breakfast for several days). By the way, regarding the storage of the product: this dish does not last long, even in the refrigerator, since liver is a perishable product. Therefore, you need to eat the pate quickly (2-3 days), but usually people don’t have any problems with it, because it’s delicious!

Other cooking options

Turkey liver recipes are quite varied and include not only pate:

For example, you can try frying in batter. For this you will need: half a kilo 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, sour cream, and a little salt. Beat again and add flour. And if it turns out thick, add a little water (milk). The batter is ready. Cut the liver into portions and lightly beat with a wooden mallet. Pepper and salt to taste. Place the frying pan on the fire and pour in the vegetable oil until it reaches a good temperature. Dip the pieces of liver into the batter and place them in a frying 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 over medium heat. Serve the finished dish with a side dish (for example, mashed potatoes or boiled rice), garnish with fresh herbs. You can also serve winter pickles as an addition: cucumbers, tomatoes, cabbage.
You can also try recipes from turkey liver in sour cream. One of them is extremely simple, but delicious. For a kilo of liver you need to take a glass of thick sour cream, a glass of milk, half a glass of flour, onions, spices and lean oil for frying. Cut the onion into half rings and fry until golden brown. At this time, cut the liver coarsely and soak it briefly in milk, and mix the flour with salt and spices and add to the onion. Dry the liver to remove excess moisture and fry for several minutes on each side (the inside is half-raw). Add onion and sour cream to the liver, cover with a lid and simmer for a quarter of an hour, but no more. During this time, the main ingredient will be completely cooked, but will remain soft and aromatic.

Do you love snacking, but think it's not healthy? A dish called “Turkey Pate” will help dispel this myth. By spreading this pate in a thin layer on a piece of toast, bread or diet bread, you will receive that necessary charge of useful energy that is so necessary.

This dish is a kind of lifesaver, as it is quite universal, easy to prepare and can fill some gaps in the menu. It can be consumed not only as a snack, but also as one of the breakfast options or as an addition to the main course.

Let's find out how to cook turkey pate at home and choose the right one in the store.

What is turkey pate?

The homeland of the pate is still unknown, since two countries are fighting for this right: France and Germany. It is also known that the first pate was made from goose liver, and it was invented in the 18th century. Initially, the dish was served only to royal families, but later this delicacy became available to ordinary people.

Pate is a substance made from ground meat or offal. Adding vegetables or herbs enriches the taste. In post-Soviet countries, liver pate is considered the most popular, and absolutely any liver is used.

Turkey pate is prepared in three ways: from meat, from liver, or a mixture of these two components. In addition to the main ingredient, carrots, onions, zucchini, herbs, milk or butter are used. For a homogeneous mass, it is twisted several times in a meat grinder or whipped using a blender. To make the taste of the pate more refined, you can add wine or nuts to it.

Store-bought turkey pate may contain turkey liver and meat, as well as a host of other completely unhealthy ingredients, including: stabilizers, starch, dyes, soy and flavor enhancers.

Useful and harmful properties of turkey pate

Turkey meat is considered a very healthy and dietary product. Nutritionists especially recommend it to people suffering from various diseases of the gastrointestinal tract and diabetics. Turkey meat is also useful for small children as a first complementary food and during periods of active growth.

The liver also contains amino acids, a large group of vitamins and collagen, which are so necessary for the full functioning of the body.

Unfortunately, industrial pates, which stores offer us in a wide range, cannot be called useful. It is quite difficult for an ordinary person to determine the composition of turkey pate by eye, so there are special laboratories to determine the quality of the product and, unfortunately, the results are mostly disappointing. They sometimes contain ingredients that are not listed on the package.

Some pate recipes contain lard. Manufacturers argue that real pate should be fatty. People with gastroenterology problems should use this pate especially carefully. Fatty foods, even in small quantities, can cause discomfort in the gastrointestinal tract.

Eating pate with baked goods may not have a very good effect on your figure. Using black bread or bread made from whole grain flour will help to minimize the calorie content of this dish; diet bread is also suitable.

How to choose turkey pate in the store

When you don’t have time to cook at home or have difficulty purchasing high-quality raw materials for making turkey pate, this dish can easily be bought in any store or large supermarket.

When choosing such an industrial product, you need to be extremely careful. Experts in the field of consumer protection recommend paying special attention to 3 things:

compound;
best before date;
color and consistency.

Depending on which turkey pate is purchased, meat or liver, meat or liver should always come first, and their share should be at least 50%. Next comes fat; in a good and high-quality product its content should not exceed 25%. The remaining quarter comes from vegetables, root vegetables, grains and seasonings. If the composition contains other ingredients in the form of soy and starch, such a pate should be avoided.

It is also worth paying attention to the manufacturing rules. It is better to give preference to those brands that are manufactured in accordance with GOST, as there is less chance of running into solid fat in the composition.

The expiration date for turkey pate varies from person to person. The packaged pate by weight will not be stored for very long. Its optimal shelf life is no more than 30 days. If the expiration date on such a pate is more than 1 month, then you should not purchase it. This indicates the presence of a huge amount of preservatives.

Turkey meat or liver pate, which is sold in tin or glass containers, has a longer shelf life: 1 year for glass and 2 years for tin. As with loose pate, if the shelf life exceeds the standards, it is better to discard such pate.

When purchasing a product in a tin or closed package, it is difficult to determine its color and consistency. Therefore, the control check will take place directly at home. A good quality pate should always have a grayish tint, whether it is made from meat or liver; if its color is too pink or brown, this indicates the presence of dyes in it. The consistency of industrial pate in a jar is always uniform, without separation or fatty layers.

Making a classic turkey liver pate

No matter how delicious store-bought pate is, homemade pate is always tastier, and besides, you choose its ingredients. The simplest and most budget-friendly option for turkey pate is the classic liver pate. It's quite simple to prepare and you only need a few ingredients:

turkey liver - 500 g;
carrots - 2 large root vegetables;
onion - 3 large heads.

Preparation:

First, wash the liver and cut it into medium-sized pieces. To give the offal a more delicate texture or taste, you can soak it in milk for several hours.
Meanwhile, cut the onion and carrots into cubes.
Fry one at a time in a small amount of vegetable oil. It is better to take oil without a pronounced taste.
Add the liver to the vegetables fried until half cooked, cover with a lid and simmer until cooked. Halfway through the process, salt and pepper the dish to taste.
Cool the finished liver and vegetables slightly and puree using a blender bowl or grind several times in a meat grinder.
Pour 50 grams of melted butter into the prepared mass.

Storing and eating ready-made pate

Homemade turkey pate does not last long. No more than 7 days. But, as a rule, the dish is very tasty and is eaten much faster.

If you want to prepare homemade pate for future use, then this can be easily done. Place the pate into pre-sterilized jars and refrigerate. The shelf life of this pate is up to a month.

Opened store-bought pate can be stored for no more than 3 days in the refrigerator.

The finished pate can be eaten as a spread on a sandwich, or as a filling for various tartlets, pies and pancakes. You can stuff mushroom caps with turkey meat pate and bake them with cheese in the oven or use them as a filling for eggs or vegetable rolls made from eggplant and zucchini.

Homemade turkey liver pate is delicious and tender. If you cook according to this recipe, it turns out very juicy. And you don’t need to spend a lot of time and ingredients for this. And as everyone has known for a long time, homemade food is much tastier and healthier than store-bought food. Therefore, cook with love and please your loved ones and loved ones, and, of course, yourself.

Ingredients

To prepare turkey liver pate at home you will need:

turkey liver - 400 g;

carrots (medium size) - 1 pc.;

onion (medium size) - 1 pc.;

ground allspice - 1/3 tsp;

salt - 1/3 tsp;

butter - 30 g + 20 g;

black peppercorns - 3-4 pcs.;

bay leaf - 2 leaves.

Cooking steps

Wash the liver under running water. We remove the veins and film. We remove excess moisture from the liver with napkins.

Peel the onions and carrots and cut them into large strips.

Heat the frying pan, add 30 grams of oil, add turkey liver and start frying. When the liver releases juice, add vegetables, salt, pepper and bay leaves to the frying pan. Fry over low heat with the lid closed, stirring occasionally. When the liquid has evaporated, remove from heat.

Place the liver and vegetables into a blender bowl (remove and discard the bay leaf), beat until smooth.

Transfer to the pan, level the top with a fork, pour in melted butter and place peppercorns on top, put in the refrigerator until completely cooled.

Delicious, juicy homemade turkey liver pate is ready.

Bon appetit!

– it is often prepared both on weekdays and on holidays. At the same time, other options for pate base are completely undeservedly bypassed. Meanwhile, chicken fillet pate and turkey pate also turn out to be very tasty. By the way, I cook the latter even more often than the liver one - everyone in my family really likes it.

In addition to its excellent taste, homemade turkey pate has a pleasant texture and appetizing appearance. And preparing it is not at all difficult and relatively quick. So if you’ve never made turkey fillet pate before, you need to fix that urgently: I’m sure you’ll really like the result.

By the way, this dish can be a hearty appetizer for a holiday table, an option for a nutritious sandwich, and an excellent breakfast: there are a lot of options. I will be happy to share with you how to make turkey pate.

Ingredients:

300 g prepared turkey fillet;
50 g butter;
2-3 tablespoons of the juice released during roasting of the turkey (or meat broth) - optional;
1 large onion;
1 medium-sized carrot;
1 tablespoon vegetable oil;
salt, ground black pepper, nutmeg - to taste.

How to make homemade turkey pate:

For this pate we need ready-made turkey fillet - boiled or baked in the oven. I prefer to cook from baked turkey fillet, the recipe for which I told you about earlier.

Wash the carrots, peel them and grate them on a coarse grater. Peel the onion, rinse and cut into thin half rings.

Heat the vegetable oil in a frying pan, add the onions and carrots, mix and sauté under the lid for 8 - 10 minutes, until soft.

Cut the turkey into small pieces that will easily fit into the hole in the meat grinder.

We twist the turkey three times along with the sauteed vegetables until a homogeneous structure is obtained.

Since the resulting mass is too dense for pate, add melted butter (melt the butter in a microwave oven or in a water bath).

Mix. If necessary, add little by little the juice released during roasting of the turkey, stirring the pate all the time until you obtain a soft, tender consistency that allows you to spread the pate on bread.

That's all, a very tasty turkey pate is ready.

Turkey pate can be cooked from either fillet (drumstick, breast or thigh) or turkey meat on the bone. I like the option better - on the bone, because when boiled, a richer broth is obtained, which is then used to dilute the pate and for some kind of soup.

From the specified amount of ingredients, two small portions of pate are obtained. Ready-made turkey pate is most often poured with melted butter, berry or wine jelly. Take note of the option of filling or serving the pate with.

To prepare turkey pate at home, prepare the ingredients according to the list.

It is recommended to marinate the drumstick for at least three hours. To do this, the drumstick meat is cut in two places along to the bone and rubbed with spices, for example ground allspice. Additionally, you can rub with a small amount of cognac.

Then pour boiling water over the drumstick, bring to a boil, skim off the foam, and drain the water.

Pour boiling water over again, bring to a boil, remove the foam (there won’t be much of it), reduce the heat, add a whole or half onion, pepper and cook over medium boil until boiled.

It took me a little over an hour and a half, add salt at the end. The meat should come off the bone well and be, so to speak, overcooked in a good sense.

To make pate, you need to remove the meat from the bone, remove fat, veins and skin. Add boiled onion, but if you don’t like it, then fry another portion of onion in butter until soft.

Grind the ingredients to a fine structure using a blender or in a meat grinder with a fine attachment or twice with a medium one. Dilute the mixture with butter and/or broth until it becomes soft.

I added about 30 g of softened butter and 3 tablespoons of broth.

If necessary, add salt to the finished pate to taste.

Divide the pate among bowls.

Pour melted butter over the cooled pate and add dry Provençal herbs. I have one portion filled with almost 50 g of butter, and the second with Beurre Rouge sauce.

Place the turkey spread in the refrigerator. You can serve immediately after the butter has set, but it is recommended the next day. Do not store for a long time, maximum - three days.