Offal has long been recognized as useful, nutritious and dietary. Among them, the liver stands out for its qualities. It is included in diets, it is recommended to give to babies, they are almost prescribed as medicines. But here's the chagrin: very many do not like this product too much. Most of the claims relate to the specific smell and peculiar taste, which are present in almost all dishes from this offal. Livermen can help picks love him. Their recipe is quite simple, which is relevant for our global employment. The taste is a little like a “purebred” liver and at the same time it can vary with spices, herbs and sauces. In a word, not a dish, but a gift from above!
Secrets of luck in experiments
Before you start cooking liverworts, choose a recipe and delve into the seasonings, planning which ones to use, carefully read what professional chefs advise.
- Frying cutlets from the liver, you can do with one by-product mixed with the egg. However, as in the case of minced meat, liverworts without additives will turn out flat and harsh. It requires a component that will give airiness - the same soaked bread, for example.
- Liver cutlets, unlike others, turn out to be tastier if they are fried in margarine or, completely chic, in butter.
- To seal and thicken the dough for the liver, it is better to give it time to distance (about an hour), even if it is not indicated in the recipe.
- Long fried liver patties become tasteless and slightly resemble gum when chewing.
- Pork and beef liver, intended for the liver, the recipe, and anyone advises to soak in milk, in order to remove some inherent bitterness from the offal.
- Those who aspire to extremely airy patties, after frying, can extinguish the liverworts under the lid for several minutes, adding a little broth (mushroom will be especially good) or just water. Just do not overdo it with the liquid, otherwise the dish will turn out “wet”, which will negatively affect its taste.
Just cutlets
If you have never before prepared liver from the liver, the recipe offered here is quite suitable for training and developing skills. For him, you won’t even need the exact ratio of ingredients, everything is done “by eye”. The liver and onion are ground, eggs are hammered into the minced meat (tentatively - one for every half a kilogram of offal), it is seasoned with salt and those spices that you looked after. Knead flour is added until the mass begins to resemble a thick, but flowing dough. The main thing with it is not to overdo it: after pouring about a half a glass a pound, mix well and wait a bit, since the meat will certainly thicken a little later. When the consistency satisfies you, proceed to frying.
“Semi” liverworts from the liver: recipe with photo
You’ll have to do a little magic here. Firstly, the liver is grinded in splendid isolation, and the onion is rubbed with a grater. Secondly, the egg is beaten with a pinch of salt before introduction. Thirdly, semolina is taken instead of flour - two spoons per pound of liver. Fourth, you will need to add a spoonful of thick sour cream. All this is kneaded and set aside at least a quarter of an hour so that the semolina has time to swell. All these “tricks” will yield tender and magnificent liverworts at the exit. The recipe, by the way, insists on the use of turkey offal: cutlets are best made from it.
Rice Chops
One more wonderful liverworts - the recipe with a photo will surely convince you of it. A half-kilo of the offal is grinded with a meat grinder or a blender along with a two hundred gram slice of unsalted lard. Two medium onions finely chopped. You can also pass them along with the other components through a meat grinder, but then the mince will turn out to be too watery, and our goal is to achieve a certain viscosity. Half a glass of rice is cooked until almost cooked. Grain variety can be taken any, but it is better to stop on a fairly sticky variety. Everything is mixed, seasoned with spices and salt, and the basis for the liver is ready.
Liver plus carrot
Until now, we have used cereals as thickeners. However, there are liverworts whose recipe replaces them with vegetables. The most successful option is with carrots. It needs to be cooked until cooked, but so that the root crop does not creep under your hands. Carrots are passed with an offal and onions through a meat grinder, and apart from eggs and spices, minced meat does not need anything else.
Chopped liverworts
Since there are similar meat cutlets, why not be it from offal? And the point is not in the absence of a blender in the kitchen facilities or at least a meat grinder, but in a different consistency of minced meat. Individual pieces of the liver stand out very elegantly against the background, creating a whole new sensation of cutlets. To prepare such liverworts, the recipe requires very finely chopped offal - this is the only difficulty in its implementation. After the liver is mixed with onions (it is better to grind it in this case), flour, seasonings and eggs. And be sure to leave the minced meat to stand. Twenty minutes will be enough.
Shell cutlets
Until now, we have considered ordinary liverworts, the recipe of which involves the usual frying, even if the minced meat includes a different set of products. Now we want to offer a way a little more complicated, but it gives an excellent result, which your family will probably approve. The only difficulty you may encounter is buying a pork fat net, but this task can be dealt with without too much difficulty. A glass of buckwheat is poured with boiling water in the evening. Two onions and as many carrots are chopped and fried, after which they are ground together with a half kilogram of liver. Stuffing is combined with cereal and seasoned at its discretion. The grid is cut in portioned squares, a spoonful of mass is wrapped in each. The “packages” are quickly fried: in this process, the wrapper becomes transparent, and its filling becomes more tender. The liverworts are laid out in pots lined with cabbage leaves, poured with boiling water for a third and sent to the oven under the lids for a third of an hour.
Simple and unusual: a liverwort with cabbage in a slow cooker
Chicken offal is more suitable for children: it has a more delicate structure, is easier to digest and includes less fat. Yes, and adults probably will appreciate the chicken liver. A recipe with a photo will surely convince you of the need to at least try this dish. If you add cabbage, you get incredibly tasty and healthy food. In addition, if you have a slow cooker and no time, you can build one large liver machine, which is then cut like a pie. A pound of cabbage is chopped as thin as possible, salted and carefully wrinkled with hands: this will make the vegetable softer and let the juice flow. A half kilogram of chicken liver is ground with a meat grinder or a blender and mixed with three eggs, a glass of sour cream and a couple of spoons of semolina. When the mass is mixed until smooth, cabbage is added; salt can be salted only after that, since the shredder already carries a certain proportion of salt. The bowl of the multicooker is lubricated, the forcemeat is distributed in it, the device is turned on for baking, and the timer is set for an hour and a half. Then the surface is sprinkled with cheese, and the baking is turned on for another ten minutes. Before serving, this chicken liver liver recipe recommends sprinkling the finished dish with chopped herbs.