If you care about your health, then you definitely need to include dietary steam food in your diet. According to nutritionists, this type of heat treatment allows you to save more useful substances, a lot of vitamins and all the richness of microelements in the products. In addition, there are times when switching to a steam diet is simply vital. This refers to restrictions on the use of fried foods for various diseases of the gastrointestinal tract, cardiovascular system or metabolic disorders.
Do not be mistaken and consider steamed, no-bake dishes to be less tasty, bland and monotonous. On the contrary, the food is juicy, tender, tasty and less high-calorie. In addition, steaming is quick and convenient, and cooked meals are easier for the body to digest. And that's not all the benefits of steam food processing. It should be noted that the process of cooking in a double boiler excludes the addition of water, in which some useful substances usually dissolve, during the cooking and stewing process. In addition, after steaming products, they practically retain their natural appearance and therefore look more aesthetically pleasing and appetizing.
Please note: for steam cooking, it is best to use environmentally friendly products, since all kinds of nitrates and pesticides remain in the products during steam processing and do not evaporate. That is why steam diets are so popular today, not only among people suffering from any diseases, but also among those who adhere to proper nutrition and prefer a healthy diet.
It should be noted that a properly organized diet based on steam products has no time frame, so the steam diet can be followed for as long as you like. Steam food will help not only to satisfy the feeling of hunger and get pleasure, but also easily improve the body, strengthen the immune system.
Not all housewives know that you can cook tasty dishes from the liver with a couple. First of all, such an offal as the liver is useful because it contains many nutrients: lysine, amino acids, tryptophan, B vitamins, phosphorus, magnesium, zinc and other substances that can have a beneficial effect on the general condition of the body. You can steam both beef and chicken liver. The cooking time is 30 minutes. You should know that in order for the liver to turn out tender, juicy and fragrant, it is recommended to hold it in milk for some time, but if there is no milk, you can soak the liver in plain water.
Next, the liver (about 700 g) must be washed, the film should be removed from the beef liver. Then wait until the water drains and the liver dries slightly, and only after that cut the offal into small portions. Sprinkle the finished liver with salt and pepper to taste, and then leave to brew for a couple of minutes.
While the liver is saturated with spices, onions and carrots can be prepared. Root crops should be washed, peeled and cut into small cubes. In this case, the onion can be cut into half rings. Next, the infused pieces of liver should be lightly dipped in flour and put in a double boiler, in the so-called rice bowl. You can also use a food container. Top the pepper with a layer of onions and carrots.
Steamed liver takes about 15-25 minutes. If desired, then you can add a couple of tablespoons of sour cream to the liver, mix everything and steam for another 10 minutes. If the diet is strict, then the offal should be cooked only with the addition of a small amount of salt without onions and carrots, for about half an hour.
The main advantage of the steamed diet is that the products contain a minimum amount of fats, harmful carcinogens, but a lot of water-soluble minerals, trace elements, vitamins and other nutrients that are easily and quickly absorbed by the body.
Despite the difficult name, making beef liver pate is not difficult. In addition, there are several cooking options.
The recipe that is the basis of this dish.
Required products:
- a small pack of butter;
- about 600 grams of beef liver;
- onions and carrots - 3 pieces each;
- 200 grams of fat;
- two cloves of garlic;
- salt, pepper, bay leaf.
Cooking process:
- Prepare a medium sized saucepan. Place pre-cut foods in it: liver, onions and carrots. Also put a few bay leaves and pepper. Pour all this with cold water and cook for about one hour. And before removing from the stove, about 5 minutes - salt.
- When the required time has passed, drain the water, remove the boiled foods and grind them through a meat grinder along with lard and garlic.
- Add butter to the ingredients and refrigerate.
How to cook in a slow cooker
Liver pate from beef liver can also be prepared in a slow cooker.
Required products:
- 200 grams of cream;
- 500 grams of liver;
- one bulb;
- a small package of butter;
- salt and black pepper.
Cooking process:
- In a multicooker cup, you need to put about half a package of oil, then diced onion and fry it for about 15 minutes without closing the lid. The general cooking mode should be “Baking”, and the time should be 40 minutes.
- While the onion is being prepared, we prepare the liver: we wash it, cut it and add it to the bowl. We cook everything together for another 15 minutes.
- Pour cream and spices here. Keep it still for 10 minutes.
- All that is left is to grind the products through a meat grinder or combine, mix with the oil that remains and put in the refrigerator.
With prunes
You can diversify the taste of this dish with the help of dried fruits, such as prunes.
Required products:
- about 10 pieces of prunes;
- half a kilogram of liver;
- a few tablespoons of olive oil;
- salt, a little butter and cream.
Cooking process:
- Wash the prunes well and let them dry.
- While it dries, take care of the liver. Wash it, remove all excess, cut into pieces and fry in olive oil for about five minutes. At this stage, you need to add a piece of butter with cream. To make the liver even softer, cover the pan with a lid and cook it over low heat for about 15 more minutes, remembering to add salt.
- Grind prunes and liver in a food processor, transfer to a container and put in the refrigerator to cool.
diet recipe
You can also make pate with a minimum amount of carbohydrates. An ideal option for those who are on a diet, but do not want to deny themselves delicious food.
Required Ingredients:
- one carrot and two onions;
- two small spoons of olive oil;
- about a kilogram of beef liver;
- a spoonful of butter;
- pepper, salt, bay leaf and herbs as desired.
Cooking process:
- First, boil the liver, after cutting it into pieces. Cooking will take about 25 minutes, it should become soft. In the same water, put a bay leaf and one onion.
- While the liver is cooking, sauté the chopped onion in olive oil in a pan. You can add a little broth so that it does not fry, but it is stewed.
- Also boil carrots, in a saucepan or in a slow cooker.
- Now place all the ingredients in a blender and puree. Put butter and olive oil.
- If as a result the pate turns out to be too thick, then just pour a little broth into it, in which the liver was cooked.
With butter
Butter will give the pate a special delicate taste.
Required ingredients for cooking:
- 100 grams of fat;
- onion and carrot;
- a pack of butter;
- beef liver - about 800 grams;
- spices of your choice, salt and black pepper are usually used.
Cooking process:
- In this recipe, it is advisable not to immediately go to cooking, but first fill the liver with water, add a little soda and leave it to soak for a couple of hours. This is done in order to remove a specific flavor.
- During this time, you need to prepare other products: cut the fat into pieces and fry it a little in a pan.
- Carrots are rubbed, onions are cut and all this is added to the fat. It takes about five minutes to prepare.
- Put the liver there and fry for another five minutes, so that it becomes lighter. We fall asleep spices, cover with a lid and simmer until everything is ready.
- Now you need to wait until the resulting roast has cooled down and grind it in a blender. Put the butter, mix and remove to cool.
In the form of a roll
An option when you need a beautiful and neat presentation. You can use any pate recipe, classic, with dried fruits or butter.
The main thing is that after all the ingredients are ground in a blender, you need to use cling film. Spread it on the surface, put the resulting mass on top in an even layer and roll into a sausage. Tie the edges, and put the pate in the refrigerator overnight. After 7-10 hours, it can be freed from the cling film and cut into portions.
Pate with boiled beef liver
Different recipes have different cooking options. The liver can be fried or boiled, and this method ultimately makes the pate less high-calorie and more useful.
Required products:
- half a kilogram of liver;
- two carrots;
- 150 grams of butter;
- one bulb;
- spices.
Cooking process:
- First, cut the liver into pieces and fill with water. Let her sit for a couple of hours. So the dish will turn out more tender, and will not be bitter.
- Put the carrots in the pan to boil, and after a while add the liver there. At this stage, nothing can be salted, otherwise the product will become solid.
- While these ingredients are boiling, prepare the onion: chop it and fry in a pan with a little oil.
- Now all products need to be passed through a blender to a puree state. This can also be done with a meat grinder, but then it is best to skip it twice, then the dish will turn out soft and airy. Now you can add oil, mix well, salt and pepper.
- Place in the refrigerator for a while to set.
With the addition of mushrooms
Mushrooms are a great protein addition to pâté. In addition, they will give the dish a new interesting taste.
Required products:
- onions and carrots - one each;
- a pack of butter - 100 grams;
- half a kilogram of mushrooms;
- 500 grams of beef liver;
- herbs and spices to your liking;
- two bay leaves.
Cooking process:
- Grind the liver and mushrooms, wash. We leave the liver in cold water, and at this time boil the mushrooms for about 20-30 minutes.
- Then we begin to fry, first the mushrooms, so that all the released liquid evaporates. Then add the liver, grated carrots and chopped onions there. Salt and pepper the mass. You can add greens.
- Bring all the products in the pan to readiness and mash through a meat grinder or food processor. Add butter, mix well and chill.
I really love liver pate and used to make it quite often - simply, quickly and tasty, and then I somehow forgot and abandoned this business, but recently I realized that I missed sandwiches with homemade pates and decided to cook it again. But not the way I usually did it - fry everything and chik-chik through a meat grinder. I decided to cook the pate in a double boiler. Everyone remembers that I now have a Philips steamer, which I use regularly and with pleasure, so I thought - why not try steaming pate. It worked out great!
- 400 g chicken liver
- 1 small onion
- 2 small carrots
- 100 ml cream 10%
- 1 tbsp. l. cognac
- 1 tsp herbes de provence mixes
- salt and black pepper
Cut the onion and carrot, fry in vegetable oil, stirring occasionally. At the end of frying, add a mixture of herbs and fry for a couple more minutes.
Rinse and clean the liver. Skip the liver and onions with carrots through a meat grinder. Add cream, cognac, salt and black pepper, mix well.
Put the mass in a suitable form, cover with a film or foil. Put in a double boiler (I cooked on the 2nd level, the form did not fit on the first level) and cook for 60-75 minutes. Refrigerate after cooking.
Oooo delicious!!
As for the cooking time, I first set the timer for 60 minutes. When the time was up, I took out the form with the pate, and it seemed to me that it was not ready yet - "broth" accumulated along the edges of the form, and it seemed to me that the liver was still damp. So I returned the mold to the steamer and cooked for another 20 minutes. If you put it not in ceramic forms, but, say, in silicone or in a rice bowl, then the cooking time can be reduced - ceramics need some time to warm up.
The finished pate can be cranked in a blender if you want a more uniform consistency.
The “broth” released during the cooking process can be drained, or you can not drain it, but simply mix the pate properly, then it will be more homogeneous, see which consistency you like best. I did not pour anything and mixed.
Herbs and spices can be added according to your taste. And the same can be done with beef liver, of course. Onions and carrots can not be fried, but I wanted to fry them so that there is more taste and aroma.
Worthy of repetition.
And I also time this pate to the current round in the community gotovim_vmeste2 . This week we are invited to cook savory dishes from children's books; I already signed my love for the works of Astrid Lindgren and prepared something, inspired by her books, for the previous creative round. This time I leafed through some children's books and again returned to Lindgren and her Emil from Lenneberg. Remember that chapter in which Emil fed the old men from the almshouse for Christmas dinner? The list of dishes he put on the table can be read like a song:
And the holiday began. Emil, Alfred and little Ida began to carry everything they could carry from the pantry. And I want to tell you what they put on the table.
Dish with fingers.
Dish with pork sausage.
Dish with pork jelly.
Dish with liver pate.
Dish with fried sausage.
Dish with meatballs.
Dish with veal meatballs.
Dish with smoked brisket.
Dish with cereal sausage.
Dish with potato sausage.
Dish with herring salad.
Dish with corned beef.
Dish with salted beef tongue.
A dish with a large Christmas ham.
Dish with a head of Christmas cheese.
Dish with white bread.
A dish with sweet bread on molasses.
A dish with rye bread.
Jug of juniper kvass.
Jug with milk.
A bowl of rice porridge.
Tray with cheese cakes.
Vase with prunes.
Dish with apple pie.
A bowl of whipped cream.
Vase with strawberry jam.
Vase with ginger pears.
Whole baked suckling pig decorated with icing sugar.
That, it seems, is all. I could forget three, well, maybe four, at most five dishes, but I listed everything else.
It is unlikely, of course, that they cooked liver pate in a double boiler in Katkhult ... but nevertheless :)
Homemade liver pate? There is nothing easier! Read the recipe to the end and become practically an expert in making pâtés. You will become a real expert when you try to cook it yourself a couple of times.
I won’t lie that children like this dish, they can’t stand it at all. And my wife and I love it! Fast, tasty, there is something to spread on bread in the morning, and most importantly, everything is only natural, without food additives and preservatives.
What will we cook the pate from?
We will cook pate from beef liver, they say that it is more useful than, for example, pork.
For our recipe liver pate we need the following products:
- liver (mandatory ingredient), approximately half a kilo
- butter, gram 200
- onions, one or two onions
- salt, pepper to taste
How to cook liver pate
We take a piece of fresh beef liver. For me, it’s a direct discovery that beef is spelled with a soft sign! All my life I thought that it was necessary to write "beef".:)
Cut it into pieces about the size of a matchbox. We will still buzz it on a blender, it's just more convenient to fry it.
We throw the liver into the pan and start frying it in butter. You don’t need to throw oil all at once into the pan, just a little bit, it will still come in handy for us.
While the liver is fried, chop the onion and also send it to the pan.
Salt and pepper to your liking and stir occasionally until the onion is tender. The onion should be completely soft. Adjust the heat so that everything is fried and does not burn.
When the onion and liver are ready, take a deeper bowl and pour the hot liver into it directly from the pan. We spread everything: liver, onion, butter. We leave nothing.
We take a blender and grind the liver. The blender mixes everything thoroughly and you get a homogeneous mass, almost a paste.
But that is not all. Now the most important thing. We throw in a cup until the liver has cooled, butter and a blender turn the liver and butter into a homogeneous mass.
The butter will melt as the liver is still hot and will mix evenly with the liver.
Now we cover the cup with a lid and put it in the refrigerator so that the liver pate, firstly, freezes, and secondly, does not deteriorate.
But before hiding in the refrigerator, be sure to spread a piece of bread with still warm beef liver pate.
