The liver is one of the most useful offal. The cookbook offers us 101 recipes for liver dishes: you can fry, stew, cook, bake, stuff, and before that, pickle, soak in milk, wine and soy sauce - the choice is yours! The vitamins, micro and macro elements contained in by-products, especially iron, are very well absorbed by the human body. In addition, dishes from chicken liver can not only diversify the menu, but also save the family budget, because chicken liver is one of the most inexpensive products. For people with poor health, pregnant women, nursing mothers, children under three years of age, and teenagers, nutritionists recommend eating liver-containing foods to prevent and treat iron deficiency anemia.
The recipe for dishes from the liver: in Berlin, in Brazil, in French ...
The cuisine always reflects features of a national character. For example, a true German, thorough and accurate in everything, loves natural food, which will be easy to prepare and always satisfying. The French prefer a refined and sophisticated taste. Brazilians are fun and easy people. Their hot character requires wine and spices. Perhaps, every nation has its own original recipe for dishes from the liver, reflecting the unique local flavor and features of attitude to life. Consider some recipes.
Berlin Liver
If we are going to cook the liver in Berlin, then we need a pound of beef liver, onions (3-4 pieces), margarine for frying (not more than 100 g), flour for breading (3 tbsp). Of course, following the example of real Berliners, we will soak, dry and clean the liver of the films. We cut it into large pieces of the same size and each roll in flour. Fry the liver on margarine (five minutes on each side). Put the finished pieces on a dish. In the fat remaining in the pan with the juice that has stood out, fry the onion cut into half rings to a brown hue - and the sauce is ready. Pour over the liver with aromatic onion dressing and eat with pleasure, washed down with good German beer. Perhaps this is the simplest recipe for liver dishes. As they say, simply and tastefully!
Brazilian liver
In the evening, prepare the marinade: mix the juice of half a lemon, half a glass of white wine, grated onion. Add a teaspoon of marjoram, a pinch of black pepper powder, one bay leaf, a pinch of salt. Thinly prepared the veal liver, cut into slices and put into the marinade, leave to spend the night on the shelf of the refrigerator. In the morning we take out the liver from the marinade and fry for 3 minutes, and then simmer for another 3 minutes under the marinade. While the liver is stewing, peel one banana, mash it with a fork, add to an almost ready dish and mix. Serve with rice, drink with grape wine.
Chicken liver and pork paste
Rinse chicken liver (250 g), clean and soak in milk for a day. Grind in a meat grinder 100 g of pork pulp, 250 g of lard, prepared liver, onion, chive. In the resulting mass, mixing well, add a pinch of salt, nutmeg, beaten chicken egg, 3 tablespoons of brandy. Preheat the oven to 190 degrees. Place the paste in a ceramic mold, cover with foil. Immerse the pate pan in another larger pan filled with hot water and bake. After an hour and a quarter we take out the product, pour hot water out of the mold, and send the future masterpiece for another half hour. The baked paste should be cooled first at room temperature, while the released juice and fat are removed. The cooled paste must be wrapped in plastic and sent for a day or two to the refrigerator.
The French warn: if you don’t eat pork fat at all, add greasy bacon to the paste. Otherwise, you cannot achieve the necessary tenderness and juiciness of the product. When the paste has matured in two days, serve it with wine and pickled vegetables.
Now you know how to make paste from the liver. Enjoy your meal.