Mistresses do not really like pork liver, because it is much tougher than beef. But if not a very popular offal is properly processed before cooking, then wonderful dishes are obtained from such a liver.
Pork liver pretreatment
When buying a liver in the market or in a store, pay attention to its freshness. A solid product has a uniform color, a fresh smell, and when pressed on a piece, it does not leave a dent. You should not buy frozen pork liver - it is not suitable for most dishes, except perhaps only for pate. Before cooking, process the liver in this way:
- Using a thin, sharp knife, remove the top film.
- Cut out the tough ducts that are sometimes found in the liver.
- Rinse the liver with running water and pat dry with a towel.
- Place the pieces in a bowl and pour cold milk over them.
- Keep the liver in milk for 3-4 hours, and then discard it in a colander.
- When all the milk drains from the liver, start cooking any dishes from it.
Delicate pork liver pate
The technology for preparing this dish is as follows:
- Cut three medium onions into thin half rings. Put the workpiece into the melted pork lard(50 g) and simmer on fire until a light pinkish color. When the onion is ready, turn off the stove.
- In another pan, melt another 50 g of lard and put 1 kg in it pork liver, cut into a 2 * 2 cm cube. Fry the by-product until the red juice released from it becomes transparent, and the liver pieces are slightly browned.
- Put the previously fried onion into the pan with the liver and add a pinch of salt, pepper, ground bay leaf and grated nutmeg. Simmer everything together for 5-7 minutes.
- Pass the hot liver and onions two or even three times through the smallest grate of the meat grinder.
- Transfer the liver mass to a container and add 100 g of soft butter there.
- Take an immersion blender and blend the pâté very thoroughly until it is fluffy. In this process, add a little more salt to taste and if the house has very good cognac, then pour it in. Cognac is enough just 1 teaspoon.
- Shape the pâté into a sausage and wrap it in cling film.
- After the pate lies in the refrigerator for 5-6 hours, cut it into slices and serve on the table with toasts, fresh bread or salted crackers.
Fragrant liver in sour cream
Add flavor to this dish spices. It is better to take them fresh, but if it is impossible to buy them, you can use dry ones.
- Cut the liver soaked in milk across into pieces 1 cm thick. Beat each piece a little with a kitchen hammer.
- Melt in a frying pan butter, after mixing it with vegetable oil.
- Roll each broken piece of liver in flour mixed with salt and ground pepper.
- Fry the liver in oil until golden brown.
- Put the fried liver in a saucepan and fill it with sour cream.
- Bring the dish to a light boil and only then put the sprigs of parsley, rosemary and thyme in it.
- Simmer the liver under the lid for 10 minutes, and then turn off the stove.
- After half an hour, remove the sprigs of greens from the sauce.
- Serve the liver with mashed potatoes or pasta.
For this dish you will need the following products:
- Liver - 1 kg;
- Milk for soaking - 0.5 l;
- Butter - 70 g:
- Vegetable oil - 2 tablespoons:
- Flour - 100 g;
- Salt - 1 tbsp.
- Ground pepper - 1/2 tsp:
- Parsley, thyme, rosemary - 1 sprig each:
- Sour cream - 0.5 l.
Asian spicy liver with vegetables
This dish should be served hot - that's exactly what it tastes like. And to prepare it, you need to stock up on a vogue pan, the surface of which warms up very evenly and the liver in it cooks very quickly.
- Pork liver (300 g) cut into strips resembling thin noodles. Sprinkle all the pieces potato starch(3-4 tablespoons).
- In a vogue pan, heat 2 tablespoons of sesame oil and put the whole liver into it at once.
- Stirring with a wooden spoon, fry the liver for 1-2 minutes.
- Add turnips (50 g), carrots (50 g), onions (50 g), asparagus beans (50 g), sweet peppers (50 g) cut into thick long pieces to the liver. Fry all together for another 1 minute, remembering to stir the dish.
- Pour 70 ml into the pan soy sauce, 1 tbsp. liquid honey and 1 tbsp. orange juice. Mix everything very quickly and arrange the dish on portioned plates.
- For beauty and taste, sprinkle the spicy liver with finely chopped green onion or sesame seeds.
The liver is a product rich in protein and vitamins.
At proper cooking pork liver turns out to be very tasty, and together with vegetables, tender and hearty meal.
Moreover, the preparation does not require large time or material costs.
One of the options cooking- frying.
Basic principles of cooking fried pork liver with onions and carrots
It is necessary to choose a fresh liver.
Before cutting, it is advisable to freeze the product a little, you will get neat pieces.
Films and bile ducts will add unnecessary rigidity to the dish, so they must be carefully removed.
They fry the liver on pork fat, lard, various types vegetable oils.
Good seasonings for this product are black and allspice, Bay leaf, suneli hops, garlic.
In combination with sour cream, milk, cream, the liver turns out to be especially tender.
When cooking it with onions, carrots, you need to take a lot of vegetables, especially onions.
Simple and fast: pork liver fried with onions
Basic Recipe fried pork liver with onions. Requires a minimum of products, and provides maximum benefits and taste. The main condition is a high-quality liver and its proper preparation.
Ingredients
Half a kilo of pork liver
Two or three large onions - depends on desire
Salt, black ground pepper
Refined or pork oil melted fat for frying - 2 tablespoons.
Cooking method
Pork liver is best taken chilled, but not frozen. Cut it into small pieces.
Melt fat or butter in a frying pan, heat it up harder and put the liver.
Stir fry. Meanwhile, peel and chop the onion.
After ten minutes of frying, add onion to the pan and salt the dish.
Stir, hold until the onion begins to blush. Pepper and cover with a lid for a couple more minutes. Turn off the fire.
Such a liver is good with any side dish, as well as just with fresh vegetables.
This is a classic: a recipe for fried pork liver with onions and sour cream
Just fried liver with onions - the dish is somewhat dry. Especially if used with mashed potatoes, buckwheat, where some kind of sauce is desirable, and not just fried pieces. Sour cream can act as a sauce. Interacting with onion and flour, it gives the desired consistency, and also emphasizes the taste of the main components.
Ingredients
400 g pork liver
200 g onion
A couple of spoonfuls of flour
Packing sour cream in 500 ml - you can take less, but the more sour cream, the tastier the sauce.
bay leaf
Ground black pepper or other spices as desired
A little oil or fat for frying.
Cooking method
Remove veins, films from the liver, cut to your taste - cubes or thin long slices.
Heat up a frying pan with oil, fat and send the liver there.
Stir so that all the pieces are in oil.
Peel the onion and chop as small as possible.
Immediately add the onion to the liver, salt a little and fry over a good fire.
After ten minutes of constant stirring, when a blush appears, put a bay leaf and sprinkle with pepper.
Mix again, put sour cream, cover the container, reduce the heat.
Five minutes is enough for sour cream to form delicious sauce to fried liver with onions.
Remove the laurel, turn off the stove, let stand for a couple of minutes and serve.
Such a dish can be consumed without a side dish - with fresh soft white bread.
Double tenderness: how to fry pork liver with onions and carrots to make it soft, not greasy and very beautiful
This dish is useful both for every day and for the festive table. If filed big dish fragrant liver with tender sautéed vegetables and herbs as a main course or cold appetizer guests will be pleasantly surprised. And thanks to the combination of fried liver, onions and carrots, the recipe gets additional flavor nuances. To make it tasty and tender, you need to follow some cooking rules.
Ingredients
600 g pork liver
400 g onion or more
2 large carrots
A glass of milk
Bread flour
A little vegetable oil
1/2 teaspoon seasoning A mixture of peppers or freshly ground black pepper
Salt to taste.
Cooking method
Remove films, veins from the liver, rinse.
Cut the liver into plastics, if they are very large - cut into pieces. You should get flat pieces less than a centimeter thick and one or two matchboxes in area.
Lightly beat off the pieces, covering them with polyethylene so that there is no splashing.
Place the liver in a container with milk and leave for an hour. This will add tenderness to the dish.
Drain the milk, let the liver drain well, dry with a napkin.
Sprinkle with salt, half a serving of pepper and mix.
Pour flour into a plate. Warm up the oil.
Take pieces of liver, roll in flour and put in hot pan. Fry on both sides until browned.
When piercing the liver, the finished liver should not release red juice. If this happens, you need to fry it. In order not to burn, regulate the fire.
When all the pieces are fried and laid out on a platter, it's time for vegetables.
Finely chop the peeled onion and send to the pan.
While it is fried, peel and chop the carrots. You can circles, bars, you can curly cutting.
When the onion becomes soft and transparent, it's time for carrots. Throw it into the pan, add a little salt and pour the rest of the pepper. Stir, let the main moisture evaporate and cover with a lid.
Hold for 5-10 minutes, stirring occasionally. The onion should become ruddy, but not fried, and the carrots should be soft.
Spread the vegetables evenly on top of the liver, making sure that each piece has a serving of onions and carrots.
For a hot meal suitable side dish from potatoes, rice, and when cold, it can be supplemented with a sauce such as mayonnaise or sour cream and used for a sandwich.
Unusually and unusually tasty - fried liver with mushrooms, onions and pumpkin
An unusual set of products gives quite a pleasant result: pork liver with onions goes well with mushrooms and even pumpkin. The main thing is to properly prepare all the ingredients of this dish so that they are neither too dry nor greasy.
Ingredients
400 g pork liver
200 g of mushrooms - fresh or frozen mushrooms are perfect, you can use champignons
200 g pumpkin
1 medium onion
Half a glass of cream
A little sunflower oil for frying
Salt, ground black pepper.
Cooking method
We start cooking with onions. Peel, cut into medium cubes and send to a frying pan with oil.
When the onion begins to turn from transparent to golden, add mushrooms to it. If they are large, pre-cut. Small mushrooms will go whole.
After 10 minutes, put the diced pumpkin pulp and continue to fry for another 10 minutes.
Remove vegetables from skillet. In the same oil, quickly fry the liver cut into pieces until golden brown, adding a little salt.
Put vegetables to the liver, add right amount salt, pepper, pour in the cream, heat for a couple of minutes until boiling.
Serve with a side dish or on its own with chopped parsley, dill.
Pork liver roast with vegetables
onions, carrots, sweet pepper- great neighbors fried liver. A dish with vegetables comes out light and pleasant. The satiety of the main product - pork liver - with onions, carrots and peppers is complemented by bright taste sensations. Can be used without garnish. This dish goes well cold as well.
Ingredients
200 g pork liver
2-3 bulbs
Pair bell peppers
large carrot
Mixture of ground peppers
Tablespoon of starch
Refined oil for frying.
Cooking method
Wash the liver, clean from films, ducts, cut into large, but not thick.
Mix the starch with the egg, salt, pepper, put the liver in this mass and leave for an hour. In case of force majeure - at least for half an hour.
At this time, you can cook vegetables. Peel onions and sweet peppers, chop into rings. Peeled carrots cut into thin sticks.
Fry in oil over high heat. It is necessary that the vegetables are ruddy, but not overcooked.
We remove the vegetables and put the liver in the pan. We spread one piece in a kind of batter from eggs and starch. You need to fry quickly, be sure to check the readiness.
great way Serving: With a special mold, make a disk of rice or mashed potatoes on a plate. Put the fried liver on top, on it the vegetable component.
Dish based on Jiz-byz - fried pork liver with onions, potatoes and a heart
Jiz-byz - Azerbaijani dish, for which lamb liver and vegetables are used. Lamb is not to everyone's taste, and it is not always possible to find the insides of a lamb, even if desired. Therefore, the Russified version of this dish is a set of pig hearts, liver fried with onions and potatoes.
Ingredients
600 g pork liver and heart equal proportion
Two tablespoons pork fat
butter spoon
2 medium onions
3-4 potatoes
Seasoning Khmeli-suneli
Cooking method
In order not to be distracted from the frying process, it is better to prepare the ingredients in advance. To do this, clean the vegetables. Cut the potatoes into cubes, chop the onion coarsely, but thinly.
Cut the washed offal into cubes, like potatoes.
You will need a large deep frying pan.
Heat the oil and pork lard and send the heart there first. Fry for five minutes or more over high heat.
Add liver pieces to the heart. Also quickly fry, stirring constantly.
The next turn is potatoes. It must not only be fried for about five minutes, but also covered with a lid and held over medium heat along with offal.
After 5 minutes, open the pan, put the onion, salt and mix everything. Fry again covered.
A few minutes before readiness, you need to add seasoning and, stirring again, bring the dish to the softness of the potatoes.
After turning off, hold for a couple of minutes under the lid, and then serve, sprinkled with herbs.
Fried pork liver with onions and carrots in sour cream
Fry the liver and then stew a little with a delicious mixture of vegetables and sour cream - what could be better? fried delicious pieces soaked nice sauce and become soft and fragrant. Fried pork liver with onions and carrots in sour cream is prepared quite simply, but if desired, it will take its place on the festive table as a hot dish with a side dish of potatoes or rice.
Ingredients
600 g pork liver
2 pieces of onions and carrots
A couple of cloves of garlic
2 tablespoons of sour cream and milk
Odorless oil
Any seasoning as desired.
Cooking method
Soak the liver without a film, cut into slices half a centimeter thick, in water or milk. After an hour or more, drain and pat dry.
Chop the onion into cubes. Coarsely grate the carrot. Cut the garlic into plastics.
Heat a large frying pan with oil, spread the liver pieces.
When the bottom is fried, quickly turn over and spread the vegetables on top, salting it all.
Mix sour cream and milk, add spices, pour the contents of the pan.
Leave the fried liver with onions and carrots to languish for 15-20 minutes, until all components are fully cooked.
Secrets and tricks of cooking fried pork liver with onions and carrots
With any recipe, soaking the liver in milk will only benefit the dish.
Soaking helps get rid of some of the bitterness that the liver may have.
Liver in boiling oil splashes. Do not forget about this and protect your face and hands. Rolling in flour reduces the chance of splashing.
Thin plates of pork liver can fall apart when frying. Therefore, you need to turn them over carefully, but it is better to make pieces thicker, about a centimeter.
So that the liver does not dry out, you need to fry on high heat until golden brown.
The leftover fried liver with onions and carrots can be quickly turned into a pate using a blender and a piece of melted butter.
Enjoy your meal!
Offal greatly diversifies the list of both everyday and festive dishes. We will not mention expensive “details” like the tongue or completely junk like the udder and abomasum. However, the usual liver for everyone can decorate the table very much, since you can cook a liver (pork, chicken, beef) with a lot of different ways. And every time you get an amazing and invariably successful result!
Features of cooking pork liver
It is considered tougher and less tender than chicken, which is why some cooks neglect it. And it’s completely in vain, because there are tricks that contribute to the “softening” of her character. Just before you cook pork liver, you can, firstly, soak it in milk. In half an hour, she will not yield to chicken in any way. Secondly, the liver should be salted just before removing it from the stove - salt under the influence of temperature makes it less plastic. Thirdly, no longitudinal cuts - we cut only across the fibers. And fourthly, it is necessary to fry the liver very quickly. Overcooked in a frying pan - got a sole.
Experienced chefs do not advise to abuse spices when "communicating" with the liver. Her own taste is quite pronounced, but unobtrusive, bright seasonings will kill him.
Just frying
One of the most popular ways to cook pork liver is to fry it. It is also the fastest and least labor intensive. To make it tasty, it is better to soak the liver for an hour and a half in cold water, wash and cut into small long pieces. Grated carrots and a medium-sized onion, chopped with rings, are fried almost until cooked in sunflower oil (four minutes). The liver is put to them and fried until a deep brown color. Next, water is poured (possibly with the addition of sour cream or mayonnaise) in such an amount that the liquid covers both the liver and vegetables. When it boils, it is necessary to simmer until the fried pork liver becomes soft. Be sure to stir during frying and preferably when stewing. Salt, of course, is necessary at the end of cooking.
Pork liver with sour cream
Among all the options for how to cook pork liver, one of the most successful is the use of sour cream. What is good about this method is that it is not necessary to soak the liver in milk for a long time. You will first have to fry the rings (or, if the heads are large, half rings) of the onion. Peppered and salted slices of the prepared liver are rolled in flour, laid out directly on the onion and quickly fried. When the pieces become a beautiful brown color, fat sour cream is added, the container is covered with a lid and stewed for another five minutes. Shortly before turning it off, it's a good idea to add dill or other herbs that don't smell too strong.
Liver chops
If anyone does not know, they are very well obtained from pork liver. True, before you cook pork liver in the form of chops, you need to rinse it well, remove the film and put it in milk for half an hour. It will take about half a liter for 350 g of liver. Each piece of offal after "milk aging" must be carefully, without hype, beat off and dip in batter. It is made from two eggs beaten with salt, pepper, four tablespoons of milk and the same amount. wheat flour. Slices soaked in batter are fried in a hot frying pan to a seductive crust loved by everyone. Chops are juicy, soft and very "liver".
Liver casserole
However, roasting does not exhaust the methods by which pork liver can be cooked. Recipes can be implemented with other culinary activities. One of them begins (but does not end there!) with boiling the liver. 200 grams of it are laid in boiling water, where carrots cut into quarters, salt, parsley and allspice-peas are added. When the liver is cooked and slightly cooled, it is cut into small pieces. These slices should be put in a frying pan, greased with butter (not vegetable!) Oil. They evenly laid out plates of 2 cloves of garlic. You can also pepper if you wish. From above, the future "pie" is sprinkled breadcrumbs and baked in a well-heated oven.
Liver paste
Most often it is prepared from chicken offal. However, pork liver pate is also very tasty and easy to prepare. For its production, a pound of liver is taken, which must be coarsely chopped, put in a saucepan with cold water and cook. Please note: pork liver is cooked quite quickly, and in the overcooked state it loses its taste qualities. Therefore, readiness is checked regularly. A couple of large onions are chopped into 4-6 parts and fried in sunflower oil. First, only the liver passes through a blender (or through a meat grinder, but this is worse, you have to use it twice), then onions, seasonings and 100 g of butter are added. Garlic can be added if desired, but many do not like it in pate. All components are again passed through a meat grinder or blender - and you can spread the pate on bread.
Prepare pork liver before cooking: sprinkle with salt, grind and leave for 10 minutes to easily remove the film and cut out the veins. After that, soak the pork liver in cold water or milk for 2-3 hours. Then squeeze lightly and rinse, boil -.
Cooking rules
1. Choose a good liver - whole and evenly dark in color. If the product is frozen, then it is better to defrost on the bottom shelf of the refrigerator.2. For softness, to remove the smell and possible bitterness, pour water or even milk is better, as it softens offal; soak the liver for 1.5-2 hours to remove bitterness and make the liver softer.
3. Remove the film - the problem is that it is thin and cannot really be grasped, it is constantly torn. To make it easier, after soaking, rub the offal with salt and leave it for 10 minutes. After, prying off the edge of the film with a knife, effortlessly pull off the film from the entire liver.
3. Pour water into a saucepan, place over medium heat, let it boil.
5. Salt boiling water - a teaspoon of salt is enough, large quantity salt can "kill" the offal - in other words, make it tougher.
6. Put the liver, cook for 40-50 minutes. If in a hurry, cut the liver into cross pieces and cook for 30 minutes. During this time, the liver is completely cooked.
7. Check the readiness of the liver by piercing it with a fork - the offal should respond pliantly to piercing.
Method in a pressure cooker
Boil the pork liver for 7 minutes after the pressure builds up, then wait for the pressure to drop for another 20 minutes. There is no noticeable speed when cooking the pork liver in a pressure cooker, but this method is good when all the pans are busy - and you still need to cook offal. The only nuance of the method is that it will not work to remove the foam and the bitterness characteristic of the pork liver can turn into ready meal. To avoid this, soak the offal in milk and add more spices when cooking.
Boiled pork liver pate
Productspork liver - 200 grams
onion - 1 small head
parsley root - 1 piece
bacon - 50 grams
lemon juice- 1 teaspoon
sugar - 1 teaspoon
butter - 150 grams
nutmeg - 10 grams
salt, pepper - to taste
Cooking in a saucepan
Soak the pork liver, cut into pieces with a side of 3 centimeters, cook in a small amount water with the addition of spices and finely chopped bacon. Pass through a meat grinder 2-3 times (and it is better to strengthen the result with a blender). Salt the pate mass, add butter, lemon juice, mixed with sugar, and mix well. Roll the warm pâté mixture into a thick sausage, wrap in foil. keep fresh pork pate in the refrigerator (in the tray) for a maximum of 5 days.
Serve on sandwiches with cucumber, red fish, herbs.
Fkusnofakty
Usually, pork liver is boiled for salad, pate, pies, or pre-boiled before frying cutlets. As a separate dish, pork liver is not boiled because of the bitter taste. But pork liver useful- the content of vitamins of group B (work nervous system and mental activity), besides, its boiled calorie content is only 110 kcal / 100 grams, so pork liver regularly appears in the kitchens of Russian families. It is not recommended to offer a dish to children under one year old, after all, pork offal is too heavy food for a fragile body. Pork liver is very fond of our smaller brothers (cats and dogs) - for them it is enough to pour boiling water over the offal.Price offal - from 150 rubles / 1 kilogram (average in Moscow as of May 2018). When choosing delicious, pay attention to appearance and the color of pork liver - the film is not cut anywhere, the color is uniform without spots.
Shelf life boiled pork liver - 2 days, chilled - up to 5 days, vacuum-packed - up to 1 week.
Salad with boiled pork liver
ProductsPork liver - 250 grams
Chicken fillet - 100 grams
Eggs - 2 pieces
Mayonnaise / sour cream - 1 tablespoon
Salt, pepper, herbs - to taste
Recipe
Boil pork liver. Boil chicken and eggs. Rub the liver coarse grater or finely chopped, finely chop eggs and chicken. Put all the ingredients in a bowl, add salt, herbs and seasonings, season with sour cream, mix, and serve immediately. With pleasure. :)
What do we cook?
- Pork
It will be useful for any housewife to know how to cook the liver, because this is a product loved by many, which differs useful composition and high nutritional value. The variety of offal dishes excites the imagination, so you should learn how to cook the most delicious of them in order to amaze guests at a holiday or household on weekdays.
Liver Cooking Secrets
For most cooks, cooking liver is complex process, but this is due to the inability to select and process the product. You should learn how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here and simple meals like salads, appetizers in the form of pâtés, cakes, or fritters with gravy.
As a second course, you can cook roast, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver, how to do each of them - the instructions will tell you. Types of offal are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.
How to choose the right liver
It will be important for any cook to choose a liver to make tasty food at home. Any fresh product is characterized by a pleasant sweetish aroma, the absence of damage, large vessels, the surface is elastic and smooth:
- Chicken liver - a brown-burgundy hue with a shiny surface and a sweetish aroma. Frozen offal should not be orange and with a thick layer of glaze.
- Veal liver has a light brown color, moist elastic texture, without a gray coating.
- Beef liver has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.
- Pork liver brown in color, with a smooth surface without spots.
How much to cook
How much the liver is cooked depends on the type and processing of the offal. You need to stew the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook chicken liver for 10 minutes, pork, which must first be soaked in milk or water, 20 minutes, and beef - 10 minutes. For even frying or stewing, cooks advise pre-cutting a large piece into thin slices.
Liver dishes - recipes with photos
Today it will not be difficult for any culinary specialist to find desired recipes from the liver. It is better to choose step by step recipe, how to cook the liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. Combine offal well with juicy vegetables- carrots, onions, and pour sour cream or cream. homemade recipe liver is useful to everyone.
Recipe for liver cutlets step by step
- Cooking time: 30 min.
- Servings: 10 persons.
- Calorie content of the dish: 167 kcal.
- Destination: for lunch.
- Cuisine: author's.
Cooking liver cutlets is quick, which are perfect for lunch or dinner, if served with mashed potatoes or cereals, noodles with sauce. Fresh vegetables also well suited as a side dish for cutlets made from any kind of liver. Suitable for a child chicken liver, and for an adult - pork or beef, first soaked in milk.
Ingredients:
- liver - 0.75 kg;
- onion - 20 g;
- carrots - 40 g;
- eggs - 70 g;
- potato starch - 25 g;
- sunflower oil - 50 ml.
Cooking method:
- Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
- Fry in a pan, greased with oil, on both sides until golden brown.
Liver cake
- Cooking time: 1 hour.
- Servings: 10 persons.
- Calorie content of the dish: 308 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
As hearty snack fit recipe how to make liver cake. It looks like a real confectionery masterpiece, but in fact it becomes a meat meal that is great for holiday table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, appetizing taste. amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.
Ingredients:
- hard cheese - 50 g;
- wheat flour - a glass;
- eggs - 3 pcs.;
- milk - a glass;
- pork liver - half a kilo;
- sunflower oil - 50 ml;
- mayonnaise - 2 packages;
- dill - 10 g.
Cooking method:
- Peel the liver from the film, chop with a blender, add flour, eggs, salt.
- Pour in milk to make a thick dough. Cook some cakes in a frying pan.
- Lubricate the cakes with mayonnaise, fold the cake, sprinkle with grated cheese and chopped dill.
- After 6 hours of infusion, serve on the table, cut into portions.
Soup
- Cooking time: 1 hour.
- Servings: 3 persons.
- Calorie content of the dish: 64 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Hearty, but dietary, it turns out soup-puree from chicken liver, which is good to serve on the dining table for those who are losing weight. In order for the first to satisfy even a child, it is worth taking chicken liver, which is more tender in texture. Added zucchini, cauliflower and potatoes give the benefits and vitamins to food, and boiled rice groats. It's not easy to make this soup.
Ingredients:
- potatoes - 200 g;
- zucchini - ½ pcs.;
- carrots - 1 pc.;
- cauliflower - 0.3 kg;
- rice - 40 g;
- chicken liver- 150 g;
- olive oil- 20 ml.
Cooking method:
- Boil the liver in salted water for 10 minutes, chop with a blender.
- Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
- Combine both masses, boil slowly, season with olive oil, salt.
- Optionally, you can use beef broth for dilution thick soup Or add cream to it.
Chicken liver fried in sour cream
- Cooking time: 40 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 146 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Traditional for many families is chicken liver, fried with onions in sour cream. This hearty second dish perfectly saturates the body, gives strength and energy. Best of all, the liver in this design is combined with simple side dishes- rice, buckwheat, barley, it is easy to cook and in a dietary way with vegetables. The pronounced meat taste with creaminess of sour cream sets off the sharpness of the onion.
Ingredients:
- chicken liver - 1 kg;
- onion - 50 g;
- sour cream - a glass;
- vegetable oil - 30 ml.
Cooking method:
- Chop the onion, fry in butter until golden, add the liver, stirring, bring to half-cooked.
- Season with sour cream, salt, simmer for 20 minutes.
Salad
- Cooking time: 30 min.
- Servings: 7 persons.
- Calorie content of the dish: 115 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
Quickly make a liver salad that is rich in taste due to the combination of mushrooms, beans and traditional vegetables, it will turn out experienced hostess. It can be served warm or hot, but even when cooled, it is very tasty and does not lose its benefits. Refueling can serve classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.
Ingredients:
- red beans - 200 g;
- chicken liver - half a kilo;
- onion - 150 g;
- carrots - 200 g;
- vegetable oil - 20 ml;
- canned champignons - 150 g;
- sour cream - 75 ml.
Cooking method:
- Chop the onion into cubes, grate the carrots, fry in a pan with butter.
- Boil the liver and beans separately, cut the meat into strips.
- Grind mushrooms, mix all ingredients.
- Salt, season with sour cream, pepper.
Stroganoff in a slow cooker
- Cooking time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 130 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Traditional for Russian cuisine is the recipe for cooking, which has been popular for several centuries. Modern housewives have gained an advantage in preparing snacks due to the presence of a slow cooker, which will make food ideal in consistency, prevent burning and retain all the juiciness and flavors of the added spices.
Ingredients:
- beef liver - 0.75 kg;
- milk - 2 tbsp.;
- sour cream - a glass;
- butter - 50 g;
- onion - 2 pcs.;
- green onions - a bunch;
- dill - a bunch.
Cooking method:
- Cut the liver into strips, pour milk over it, drain after 35 minutes.
- Cut the onions into rings, fry in the multi-cook mode and a temperature of 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour over the sour cream.
- Bring to softness, salt, pepper. Decorate with chopped herbs.
Recipe for beef liver in a pan
- Cooking time: 35 min.
- Number of servings: 8 persons.
- Calorie content of the dish: 188 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: simple.
Another classic recipe is in a pan, which turns out to be evenly fried and appetizing. This option refers to the fact that delicious can be prepared from the liver to please all family members or even surprise guests by serving such an appetizer directly to them in a small diameter frying pan. About the secrets of making homemade dish tell the recipe for the liver.
Ingredients:
- beef liver - 0.6-0.7 kg;
- onion - 40 g;
- olive oil - 60 ml;
- flour - 40 g;
- garlic - 5 cloves.
Cooking method:
- Cut the liver into pieces, beat off through a cling film, pepper, roll in flour, fry on each side for 2 minutes, salt.
- In the same oil, fry the chopped onion with crushed garlic, put the liver on top, leave to brew under the lid for 5 minutes.
Pate
- Cooking time: 45 min.
- Servings: 10 persons.
- Calorie content of the dish: 215 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
A delicious spread on sandwiches will be pate from boiled beef liver. It can be eaten with rye or wheat bread as a snack or as a snack for tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and energize for the upcoming school day. How to cook beef liver correctly and how to do it homemade pate from it for snacks, the recipe will tell.
Ingredients:
- beef liver - 0.55 kg;
- carrots - 2 pcs.;
- onion - 1 pc.;
- butter - 200 g.
Cooking method:
- Soak the liver for 10 minutes in cold water, changing it a couple of times to release bitterness.
- Boil the carrots, chop the onion and fry until golden brown.
- Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
- Mix all the ingredients, scroll twice through a meat grinder. Salt, pepper.
With mushrooms in sour cream sauce
- Cooking time: 30 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: easy.
To get soft liver under sour cream sauce, it is poured with fat sour cream or cream, stewed with spices and mushrooms. It turns out incredible tasty snack, which goes well with mashed potatoes, boiled pasta or cereals. Cook the best chicken offal, because it turns out exquisitely tender and not so high-calorie.
Ingredients:
- chicken liver - 0.6 kg;
- champignons - 200 g;
- onion - 200 g;
- water - 50 ml;
- carrots - 100 g;
- sour cream - 250 ml;
- flour - 40 g;
- hops-suneli - 10 g;
- dill - 30 g.
Cooking method:
- Preheat the pan, fry the chopped onion, mushroom plates, grated carrots until the moisture evaporates.
- Add the liver, after 5 minutes season with salt, spices, flour. Pour sour cream with water, add chopped dill. Simmer for 15 minutes.
With potatoes in the oven
- Cooking time: 1.5 hours.
- Servings: 5 persons.
- Calorie content of the dish: 71 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Delicious and fragrant, the liver is baked in the oven along with potatoes and other vegetables. Preparing a 2 in 1 dish - a side dish and a main dish - is easy, in less than an hour, without soaking. For a side dish, any vegetables are suitable - onions, zucchini, carrots. Optionally you can add green beans, eggplant and tomatoes. To get an appetizing crust, when ready, you can sprinkle the products with cheese crumbs.
Ingredients:
- chicken liver - 0.25 kg;
- potatoes - 200 g;
- zucchini - 200 g;
- carrots - 100 g;
- onion - 50 g;
- water - 250 ml;
- milk - half a glass;
- sunflower oil- 20 ml.
Cooking method:
- Pour the liver with milk for an hour.
- Cut the onion and zucchini into cubes, slice the potatoes, grate the carrots.
- Lightly fry all the vegetables, add the liver. After a few minutes of frying, pour water, salt, pepper, close the lid.
- Put to cook in the oven for 25 minutes at 195 degrees.
The main question for cooks is how to cook the liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare an offal:
- Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda with water for 2-3 hours will help remove the bitterness and specific taste of the liver.
- So that the product is not hard, dry and rubbery, you need to salt it at the end.
- beef liver before boiling, you need to clean the film - rinse with cold water, pour warm for a couple of minutes, make an incision on the film and separate with your thumb.
- Pork wrap it is even easier to remove because it is thin. The by-product is washed, scalded with boiling water, the film is removed with fingers after incision on one side.
- Large veins and vessels can give bitterness. It will help to remove them. sharp knife, which must be placed along the vessels and ducts.
- For tenderness and softness of the liver pieces, it is better to cook them thinly sliced, up to 1.5 cm thick.
- You can cook a juicy liver if you fry for 5 minutes on each side in a well-heated pan. To get a delicious crust, roll the pieces with flour.
- Offal goes well with apples.
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