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

Cooked goose liver pate at home turns out to be more tasty and healthy in comparison with products that can be purchased in stores. The appetizer comes out tender and airy, melts in your mouth and leaves a pleasant aftertaste. For her, you can take not only the liver, but also meat, season with carrots, onions and your favorite spices.

What is the name of the goose liver pate

Goose liver pate is a hallmark of French cuisine. In this country, the dish is traditionally served at the Christmas table. The French call it foie gras. In , the name sounds like “foie gras”. The word “foie” is translated as “liver”. It is believed that it comes from the Latin “ficatum”, which means “fig”. This has its own explanation. To prepare a delicacy, they take the liver of birds, which are fed according to certain rules. They are kept in cages, organize meals by the hour. This technology for fattening geese, which makes the liver fatter, was invented in ancient Egypt. The birds were given figs as food, hence the name.

The benefits and harms of goose liver pate

Pate is popular in Our Country and is often homemade, eaten for breakfast, or served at buffet tables. The undoubted advantage of delicacies is the presence of valuable substances in the composition:

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

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

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

The snack is high in calories, it should be eaten 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 the product is 190 kcal. 100 g contains 39 g of fat, 15,2 g of protein. There are no carbohydrates.

What to eat with goose liver pate

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 make delicious combinations with figs or jam from them, berry and fruit sauces, fried mushrooms or baked apples.

How to cook goose liver pate

It is customary to call pates a mass that has been grated until smooth. It is spread on toast, bread, but not crushed to a paste. The offal after heat treatment has such a soft, delicate texture that it does not need to be ground.

To select a quality goose liver, you need to pay attention to color. It should be brownish, 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, friability. If the liver has an orange tint, then most likely it was thawed and then refrozen. And the presence of greenish spots indicate improper cutting of the bird. This color gives a bursting gallbladder.

The product should have a pleasant light shade.

Goose liver pate: a classic recipe with cream

To please loved ones with a truly delicious goose liver pate at home, it must be thoroughly cleaned, then the ingredients must be prepared. For ½ kg of offal, you must take:

• 1 bulb;
• 100 g butter;
• 3 tbsp. l. fat cream;
• a pinch of black ground pepper;
• a pinch of nutmeg;
• salt;
• 1 st. l. oil.

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

Actions:

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

How to make goose liver pate with sour cream and garlic

To make the appetizer fragrant and spicy, the liver pate recipe can be varied with garlic and dried dill. For a delicacy, you will need the following products:

• ½ kg goose liver;
• ½ st. sour cream;
• 1 head onion;
• 3 garlic cloves;
• 50 g butter;
• 3 art. 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 to the table after it has been in the refrigerator for 2-3 hours.

Recipe for goose liver pate at home:

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

Goose liver pate on cognac

It doesn’t take much time to prepare snacks. And the result is such that the dish can be served for any festive feast or buffet. For him it is necessary:

• ½ kg goose liver;
• 200 ml of milk;
• Xnumx fat;
• 2 carrots;
• 1 head onion;
• 3-4 garlic cloves;
• 50 ml brandy;
• 2 tsp. salts;
• 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 cook goose liver pate:

1. Cut the fat into small pieces, fry until crusty in a pan.
2. Chop carrots, garlic cloves and onions. Add to a frying pan with bacon and hold everything together on fire until a golden crust appears.
3. Clean offal from films, cut. Saute with vegetables for a few minutes.
4. When the mass has cooled, pass it through a meat grinder. Put back into the pan.
5. Pour in milk and cognac. Season with pepper and nutmeg, salt.
6. Stew 5 minutes.
7. Grind in a blender.
8. Simmer again, bring to a boil.
9. Arrange the finished snack in jars, cool in the refrigerator.

Homemade goose liver and heart pate

You can make pate not only from goose liver. Often housewives add other offal to it, for example, hearts. The dish acquires new taste notes. It requires:

• 300 g goose liver;
• 200 g goose hearts;
• 1 head 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. Goose hearts clean, rinse.
2. Take the dishes for cooking, fill with water, add bay leaf and salt.
3. Boil the hearts for half an hour over medium heat.
4. Drain the broth, cut each heart in half.
5. Rinse and divide the liver into several parts.
6. Shred the onion.
7. Put hearts and onions in a preheated pan, fry for 10 minutes.
8. Add goose liver, leave for another 10 minutes.
9. Pour sour cream, sprinkle with spices, mix the ingredients.
10. Reduce the heat, simmer the dish until the liquid has evaporated.
11. Transfer the hot mass to a blender, combine with butter, chop. The consistency should be viscous.
12. Keep the snack in the refrigerator for several hours so that it freezes.

Diet goose liver pate

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

• ½ kg goose liver;
• 1 bulb;
• 1 st. fat-free sour cream;
• Bay leaf;
• a pinch of nutmeg;
• a pinch of salt.

If the offal is not cut before cooking, it will retain 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 the whole to boiling water.
3. Divide the peeled onion in half, also put in a saucepan.
4. Boil for half an hour, drain the broth.
5. Add sour cream.
6. Grind everything until smooth.
7. To cool.

Goose liver and meat pate recipe

Liver pate made from goose liver and meat comes out very nutritious. It is eaten with crispy rye or white bread. For cooking you need to take:

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

Ready delicacy can be decorated with mayonnaise and herbs

Stages of work:

1. Chop the peeled onion.
2. Goose liver and meat cut into small pieces.
3. Put the fat in the pan, simmer the onion.
4. Put meat products there, leave for 20 minutes. Stir while frying.
5. Cool the mass, put it in a blender, grind with garlic to a paste.

How to make goose liver pate with carrots

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

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

A delicacy decorated with a sprig of greens 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. Put the goose liver into this mixture and simmer on each side for 5-7 minutes.
3. Salt, sprinkle with pepper.
4. Pour in the cream. Remove from stove after 2 minutes.
5. Separately, fry the chopped carrots and onions until soft.
6. Grind the liver with a blender.
7. Combine with vegetables and pass through a blender again.
8. Put the appetizer in cream pans.
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 to the table.

Storage Rules

Homemade goose liver pate is best consumed immediately after it has been cooked. You can store it in the refrigerator, packed in cling film or a glass container. It is impossible to keep a snack in a metal container, it oxidizes.

You can store the product 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 texture and melting taste are liked by both undemanding people and real gourmets. In order for the hostess to find her own zest 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 of hostesses about goose liver pates show how widely this dish is applicable.

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