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Autumn is in full swing and therefore for you there is a real explosion of your favorite and very nutritious dishes from “Everything will be delicious!” The chief national culinary specialist of Ukraine, Alla Kovalchuk, together with the expert of the TV magazine “Everything will be good” Olga Metelskaya will prepare the perfect cake with juicy veal liver and a delicious vegetable layer. He will also teach you how to cook natural homemade mayonnaise and chicken liver muffin.
The show is an in-house development of the STB channel, thanks to which everyone can learn to cook or improve their culinary skills. The TV project airs every Saturday and Sunday at 09:00.
The experts of the project were the best culinary experts of Ukraine - Hector Jimenez-Bravo, Sergey Kalinin, Tatyana Litvinova and Alla Kovalchuk. Together with host Nadezhda Matveeva, each episode of the program they will teach guest stars all the secrets and intricacies of culinary skills.
See Cake made from juicy veal liver and a vegetable layer. Part 4 online at tochka.net
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April 14, 2016Not everyone likes liver dishes. Some people find it a bit dry, others don’t like the specific taste. Meanwhile, it is no secret that this offal is useful, especially for children, mature people and those who are weakened after surgery or illness. Therefore, Alla Kovalchuk’s liver cake will be useful to all caring mothers and wives: it is so tasty that even the most capricious people eat it with appetite. The delicate taste and airy structure appeal to everyone.
Preparing pancakes
For Alla Kovalchuk’s liver cake to be a success, you need to correctly make the cake layers that it will consist of. The author of the recipe recommends taking 600 grams of veal liver for them and immersing it in hot water for about five minutes. Then the surface film is removed from it, the offal is cut and the veins are removed. Pieces of liver are minced twice; Before the second time, add a spoonful of vegetable oil to the mixture for complete homogeneity. Four eggs are combined with half a liter of medium-fat milk and melted creamy vegetable mixture (20 g). A glass of flour is fried in a dry frying pan. Both are gradually introduced into the minced meat in portions. The result should be a substance similar in thickness to sour cream. It is seasoned with Adyghe salt. The “dough” is poured into a ladle, like pancake dough, only a little thicker, and fried on both sides until browned. 
Filling and assembly
This liver cake is made with carrots and onions, which need to be prepared in advance. Four onions are finely chopped and simmered until soft, after which 4 carrots, grated coarsely, are added to them. The joint stewing lasts about seven to ten minutes, after which the vegetables are strained off from water and excess oil.
All that remains is to assemble the liver cake “From Alla Kovalchuk” into a single whole. To do this, each cake is coated with mayonnaise (preferably homemade), on which a layer of filling is placed. The mass should not reach about a centimeter to the edge of the cake. The entire top “pancake” is smeared with mayonnaise, decorated, and the soaking device is hidden in the refrigerator for an hour. 
Liver cake: a delicious recipe with an unusual filling
It is by no means necessary to use only the filling described. You can, for example, use mushrooms, fried until tender and ground. But it’s much more interesting to make spicy currant jelly for the “cream”.
The basis is a liver cake from Alla Kovalchuk: the “shortbreads” are made according to her recommendations. For the filling, you need to squeeze the juice out of the berries - you will need a glass of it. A tablespoon of gelatin is poured with a small volume of water (cold) and set aside until it swells. The juice is mixed with finely ground spices: cardamom, red hot pepper, cinnamon and allspice. Take a third of a spoonful of all spices. Gelatin is dissolved until smooth over low heat, carefully poured into the juice, and mixed. Take plates with a diameter equal to your “pancakes”. The mixture is poured over them and put into the cold until it hardens. When assembling the cake, each cake layer is thinly spread with mayonnaise, and a layer of spicy jelly is carefully placed on top.
Source: fb.ruCurrent
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INGREDIENTS
- Veal liver - 600 g
- Eggs - 4 pcs.
- Milk (2.5%) - 500 ml
- Flour (fried) - 200-250 g
- Onion - 4 pcs.
- Carrots - 4 pcs.
- Sunflower oil - 80 ml
- Homemade mayonnaise - 500 ml
- Adyghe salt - 30 g
COOKING METHOD
- Place the veal liver in hot water for 3-5 minutes. Then remove the thin top film from it.
- Cut the liver into several pieces and remove the veins. We pass the liver through a meat grinder twice. After the first time, add a little sunflower oil to the minced meat to make it as homogeneous as possible.
- Mix eggs, milk and melted vegetable-cream mixture. Gradually add minced meat and flour fried in a dry frying pan. Bring the liver dough to the state of sour cream. Season with Adyghe salt
- Pour the liver dough into a heated frying pan with oil by the ladle. Fry over medium heat until a crust appears - about 3-5 minutes. After this, turn over and fry the liver cake for about 2-3 minutes until fully cooked. We also bake 9 more flatbreads.
- Prepare the filling for the cake: cut the onion into cubes and fry until soft. Grate the carrots on a coarse grater and add to the onion along with two tablespoons of boiled water. Simmer the vegetables together for another 8-10 minutes. Place the onions and carrots in a colander to cool and drain excess oil.
Forming a cake
- On each flatbread, first evenly distribute the mayonnaise (leaving 1 cm from the edge), and then the carrot and onion filling.
- Cover the top flatbread completely with mayonnaise.
- Garnish with grated hard-boiled yolk and sprigs of herbs
- Place the liver cake in the refrigerator for an hour
Chicken liver muffin
INGREDIENTS
- Chicken liver - 200 g
- Onion - 2 pcs.
- Hard cheese - 100 g
- Parsley - 50 g
- Carrots - 1 pc.
- Vegetable-cream mixture - 20 g
- Sunflower oil - 100 ml
- Milk (2.5%) - 125 ml
- Eggs - 3 pcs.
- Flour - 180 g
- Baking powder - 10 g
- Sugar - 10 g
- Salt - 5 g
- Pepper - 2 g
COOKING METHOD
- Cut the onion and carrots into small cubes and fry in a vegetable-cream mixture until golden brown. Add chicken liver, cut into small pieces, and fry everything together for another 5 minutes, stirring constantly
- Salt and pepper to taste. Add sugar, mix
- Grate the cheese on a coarse grater. Chop parsley
- Mix eggs, milk and sunflower oil. Add grated cheese and flour with baking powder. Stir cooled vegetables and chicken liver into the dough
- Pour the dough into a mold lined with parchment and place in the oven preheated to 180°C for 45-50 minutes.
Homemade mayonnaise
INGREDIENTS
- Eggs - 2 pcs.
- Salt - 10 g
- Sugar - 25 g
- Boiled water - 50 ml
- Mustard - 5 ml
- Lemon juice - 15 ml
- Sunflower oil - 300 ml
COOKING METHOD
- Mix eggs, salt, sugar, cold boiled water, table mustard and lemon juice
- Beat with a mixer or immersion blender. Add sunflower oil to the mixture in a thin stream, continuing to beat until smooth.
Adyghe salt
INGREDIENTS
- Garlic - 2 cloves
- Ground red pepper - 2-3 g
- Ground black pepper - 2-3 g
- Coriander - 2 g
- Khmeli-suneli - 1 g
- Salt - 10 g
COOKING METHOD
Mix all the spices. Cut two cloves of garlic and grind everything together in a mortar or pestle.
How to make liver cake: video recipe. Part 1
Veal liver cake
Ingredients:
Veal liver - 600 g
Eggs - 4 pcs.
Milk (2.5%) - 500 ml
Flour (fried) - 200-250 g
Onion - 4 pcs.
Carrots - 4 pcs.
Sunflower oil - 80 ml
Vegetable-cream mixture - 20 g
Homemade mayonnaise - 500 ml
Adyghe salt - 30 g
Cooking method:
Place veal liver in hot water for 3-5 minutes. After this, remove the thin top film from it. Cut the liver into several pieces and remove the veins. Pass the liver through a meat grinder twice. After the first time, add a little sunflower oil (1 tbsp) to the minced meat to make it as homogeneous as possible.
Mix eggs, milk and melted vegetable-cream mixture. Gradually add minced meat and flour fried in a dry frying pan. Bring the liver dough to the state of sour cream (15% fat). Season the Adyghe with salt.
Pour the liver dough by the ladle onto a 5mm thick frying pan heated with oil. Fry over medium heat until crust appears, about 3-5 minutes. After this, turn over and fry the liver cake for about 2-3 minutes until fully cooked. Bake 9 more cakes in the same way.
Prepare the filling for the cake. Cut the onion into cubes and fry until soft. Grate the carrots on a coarse grater and add to the onion along with two tablespoons of boiled water. Simmer the vegetables together for another 8-10 minutes. Place the onions and carrots in a colander to cool and drain off excess oil.
Form the cake: on each flat cake, evenly 3 mm thick, first spread mayonnaise (leave 1 cm from the edge), then carrot and onion filling 7 mm thick.
Spread the top layer with mayonnaise to the edges. Garnish according to your own preferences, for example, with grated hard-boiled yolk and sprigs of herbs.
Place the liver cake in the refrigerator for one hour.
Chicken liver muffin
Ingredients:
Chicken liver – 200 g
Onion – 2 pcs.
Hard cheese – 100 g
Parsley – 50 g
Carrots – 1 pc.
Vegetable-cream mixture – 20 g
Sunflower oil – 100 ml
Milk (2.5%) – 125 ml
Eggs – 3 pcs.
Flour – 180 g
Baking powder – 10 g
Sugar – 10 g
Salt – 5 g
Pepper – 2 g
Cooking method:
Cut the onion and carrots into small cubes and fry in a vegetable-cream mixture until golden brown. Add chicken liver, cut into small pieces, and fry everything together for another 5 minutes, stirring constantly.
Salt and pepper to taste. Add sugar. Stir. Grate the cheese on a coarse grater. Chop the parsley. Mix eggs, milk and sunflower oil. Add grated cheese and flour with baking powder. Stir cooled vegetables and chicken liver into the dough.
Pour the dough into a mold lined with parchment and place in an oven preheated to 180°C for 45-50 minutes.
Homemade mayonnaise
Ingredients:
Eggs - 2 pcs.
Salt - 10 g
Sugar - 25 g
Boiled water - 50 ml
Mustard - 5 ml
Lemon juice - 15 ml
Sunflower oil - 300 ml
Cooking method:
Mix eggs, salt, sugar, cold boiled water, table mustard and lemon juice. Beat with a mixer or immersion blender. Add sunflower oil to the mixture in a thin stream, continuing to beat until smooth.
Adyghe salt
Ingredients:
Garlic - 2 cloves
Ground red pepper - 2-3 g
Ground black pepper - 2-3 g
Coriander - 2 g
Khmeli-suneli - 1 g
Salt - 10 g
Cooking method:
Mix all the spices. Cut two cloves of garlic and grind them together in a mortar or pestle.
