Liver Pâté Poached in a Bag
A wonderfully tasty, tender pâté. From my own experience, even people who don't like liver will eat this one — and the kids are wild about it. It keeps well in the fridge, though never for long (it disappears in a flash). It even works as the meat course alongside a side dish. A truly all-purpose pâté.
Olga
Recipe author
Liver Pâté Poached in a Bag
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
13 g
Fats 54 %
25 g
Carbohydrates 17 %
8 g
300 kcal
GI:
25
/
0
/
75
- Grind the liver, fatback, onion, and garlic through a meat grinder. Add the eggs, salt, and pepper (at this point I also go over it with an immersion blender, which makes the pâté smoother and lump-free). Stir the flour into the mixture. Spoon it into ordinary plastic bags (I get 4 small ones), tie them tightly, place them in a pot of cold water, and set it over the heat. Cook for 1.5–2 hours after it comes to a boil. Chill and enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 871 kcal/100g
- Rendered pork fat - 947 kcal/100g
- Pork cracklings - 895 kcal/100g
- Fatback - 797 kcal/100g
- Salo (cured fatback) - 658 kcal/100g
- Garlic - 143 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Pepper - 26 kcal/100g
- Chicken liver - 140 kcal/100g
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