Material difficulties always happen. Unpleasantly, but they appear, it would seem, at the most inopportune moment. But I want to eat something. Therefore, always any housewife has in stock a couple of recipes for economy class dishes. What is called cheap and cheerful, and most importantly, something delicious. The only drawback of such dishes is often a somewhat longer cooking time, but this is more than compensated by the deliciousness and usefulness of the dish, so we will prepare a cake from the liver.
The liver is undeservedly considered a lower quality product than meat pulp. The neglected name "offal" generates even greater contempt for the liver. But we will break stereotypes and convince you that all this is just groundless insinuations. Dishes from the liver have always been considered a delicacy, it is important to just make an effort and put your soul into it.
The main task is to choose the right product. For this dish, it is better to take chilled liver than frozen, and it does not matter at all whether it is beef, pork or poultry. But if it’s a little easier with bird’s entrails, then we have to deal with others more meticulously. Chilled liver better defines its defects: it should be uniformly moist, without dry patches, not light or dark, blood on the cut is not brown, but dark red, the smell is a bit sweet and must be marked with the stigma of a veterinarian.
It is known that preparation of dishes from the liver requires much less time than from meat: with prolonged heat treatment it becomes excessively stiff and even bitter, most importantly, do not overexpose it on fire. They chose an offal, now it is necessary to prepare it correctly in order to make a delicious cake from the liver. We remove the film from the liver, for this you need to pry it with a sharp knife and pull with your fingers, it is well removed, cut large ducts from a piece. Pour a liter of milk or whey into the bowl , place the liver there and leave it to be soaked for 1-1.5 hours, after which it will be softer and with a pleasant smell.
How to make a cake from the liver? To do this, bake pancakes, and this is done like this: pass pieces of the liver through a meat grinder or wipe in a blender. Add 100 grams of milk to this mass, and beaten eggs (2 pieces) - knead all this. Sift here 200 grams of wheat flour through a fine-mesh sieve (when sifted, it becomes friable, enriched with oxygen, which means the product will be more magnificent) and thoroughly knead until smooth. We will bake pancakes in a cast-iron frying pan of an average diameter of 15-18 cm. We put it on medium heat and grease it with vegetable oil. When the pan is heated, pour the liver dough and smooth over the entire surface so that the layer is even, swaying the pan. Pancake bake on each side for 4-6 minutes. Strongly do not overdo it so that it does not turn out tough. 4-6 pancakes come out of the test.
Next, we prepare the layer so that the cake from the liver is high, tasty and nutritious. We cut into cubes 150-200 grams of onions, grind with a middle hole 200 grams of carrots. In a frying pan in olive oil, simmer the vegetable mass until tender 10 -13 minutes. We prepare cream - impregnation for the “cake of the liver” dish: for this, mix high-calorie mayonnaise (200) grams with fat sour cream (at least 25%) in equal quantities. This will give a more unusual taste to the cake.
Well, now from all the prepared ingredients we will collect a cake from the liver. We spread the pancake on a flat dish and cover it with a layer of vegetable mass, pour generously on top with cream-impregnation, then put the second pancake on and everything is in the same order. With the remnants of the cream, we lubricate the side parts so that decorations for the cake are well attached to it. To do this, cook hard-boiled chicken eggs (three pieces) and separately grind the proteins and yolks into small crumbs. Sprinkle with protein the sides of the cake, and decorate the top with the yolk. To improve the beauty of our dish, cut out several roses from the peel of a tomato and put them on yolks. At the base of the flowers we spread on a leaf of parsley or a sprig of dill. And the view is wonderful and the taste is excellent.