Liver - a storehouse of nutrients and trace elements. Deservedly considered the queen of offal.
A real delicacy is the goose liver.
Dishes prepared according to the recipe from the liver of Foie gras were very fond of the well-known Austrian composer Mozart.
Beef, pork or chicken dishes are more affordable.
The difference between cooking recipes with liver from each other is in the preparation of products, cooking time.
In the article, we will consider not only recipes with the liver, but also the rules for its preparation. If the product is not amenable to primary processing, its taste can subsequently ruin the entire dish.
Liver preparation
The first thing you need to know is the fresher the product, the more it is bitter. This applies to both chicken and pork liver.
It is better to cook an unfrozen product. After freezing, the liver changes its texture and will no longer be so elastic. Chicken liver after thawing can soften and begin to decay.
Next, you need to know how to cut it. It is important to clear all excess veins and blood vessels. Do this carefully so as not to crush the bile. Otherwise, the whole product will be so bitter that it will be impossible to get rid of an unpleasant aftertaste.
After the liver is washed and cleaned, it must be soaked.
You can do this in water, and best of all in milk.
Fill it for several hours. Throughout the time, the fluid must be changed every hour.
Then discard the liver in a colander and rinse under running water.
Dry with a paper towel.
After this, the product can be prepared.
Cooking chicken or turkey liver will take less time than cooking pork or beef.
Next, consider recipes not only from chicken, pork or beef products, but also how to cook foie gras.
Tender chicken liver with sour cream sauce
Very useful and most affordable offal.
Ingredients:
- A pound of chicken liver.
- One large onion or two small ones.
- A glass of sour cream.
- Vegetable oil for frying.
- A bunch of fresh herbs.
- Fine salt.
- A mixture of ground peppers.
Cooking
For one hundred grams of food, 300 kcal.
At the first stage, we proceed to the processing. We rinse, cleanse and soak the liver. Chicken product does not need soaking for several hours. Enough half an hour.
Then rinse and dry again.
Cut in half and leave in a bowl.
Meanwhile, we clean, wash and chop the onions in any order.
We heat the pan and pour the sunflower oil.
Initially, fry the onions until golden brown. This will take no more than five minutes.
Then add the offal and fry for another five minutes, while stirring constantly.
In a separate container, dilute sour cream with several tablespoons of boiled water, add spices. Pour the mixture into the pan. Reduce the heat and simmer the dish for about three minutes.
To prepare a simple recipe for a very tasty liver, you will need no more than twenty minutes. Serve with potatoes or rice.
Liver Salad Recipe
This is a fairly simple and dietary dish that is perfect for lunch, as well as for a snack.
Ingredients:
- 200 grams of chicken liver.
- The same amount of green peas.
- One chicken egg.
- A couple of tablespoons of non-fat yogurt.
- Fine salt.
- A mixture of ground peppers.
- Half a glass of pickled onions.
- Six lettuce leaves.
Cooking process
One hundred grams of the dish does not exceed 90 kcal.
Boil the prepared liver for no more than 10 minutes.
Hard-boiled chicken egg.
We clean the onion, cut into small cubes and pickle in a solution of water and nine percent vinegar at the rate of one to one.
Rinse the lettuce leaves off the ground and dry by spreading it on a towel.
Cool the egg, clean and cut into half rings.
Tear lettuce leaves with your hands and put in a plate. Here we send onions, eggs. Grate the offal or finely chop it, and send it to the rest of the ingredients.
Throw the peas in a colander to a glass of water and add to the dish. Salt and pepper to taste. Mix all the ingredients and season with yogurt.
Salad is perfect for those who are on a diet.
To prepare a delicious liver with a recipe with peas, you will need no more than half an hour.
Tips for making delicious chicken liver
This is a product that is almost impossible to spoil. The advantage over other offal is that it does not require prolonged heat treatment. Nevertheless, without knowing the basic rules of cooking, any recipe with chicken liver can be ruined.
- In order to make the dish tender, you need to buy not frozen, but chilled liver.
- So that the offal does not become stiff during cooking, after a brown crust appears on it, the pan must be covered and left to stew for several minutes.
- After washing the liver, it’s very important not to send it immediately to a hot pan. Dry well with a paper towel first.
- When choosing meat, pay attention to its color. The liver should be a bright, rich red color, without any spots.
- In order to achieve a golden crust, you should not spread the whole liver at once. This will cool the pan and the product will be stewed instead of frying. Therefore, it will be necessary to cook in several stages.
- It is better to salt already at the end of cooking, otherwise the liver may turn out to be stiff.
- The readiness of the dish is easy to determine. You must click on it with a spoon. If a small dent forms, then the offal is ready and it can be served on the table.
Goose liver
Cooking a famous but rare delicacy will not be difficult.
To prepare it, we need:
- One goose liver.
- 12 grapes.
- Orange juice.
- Fine salt. You can use sea or iodized.
- A mixture of ground peppers.
- Greens for decoration.
Method for preparing goose liver
Consider a step-by-step recipe for foie gras liver.
Step one.
We rinse, separate from excess films and cut into plates up to two centimeters thick. The goose by-product does not need to be soaked, since it initially has a delicate taste.
Step Two
Heat the pan and sprinkle with salt.
Step Three
Salt and pepper the liver. Sent to the pan. Fry for five seconds on one side and ten on the other. Remove on a plate.
Step Four
Spread the grapes in a pan and pour orange juice. Evaporate no more than one minute.
Pour the goose liver into the prepared sauce.
Decorate with washed greens.
"Original" pork liver recipe
Pork liver - an offal, which in its useful properties is not much inferior to chicken.
Ingredients:
- 150 grams of pancetta.
- Two medium sized apples.
- Half a kilogram of the liver.
- A glass of apple juice.
- One onion head.
- A tablespoon of Dijon mustard.
- Half a glass of fat cream.
- A quarter teaspoon of dry sage.
Cooking method
Before proceeding with the preparation, the liver is washed, cleaned and soaked in milk.
In the meantime, prepare the rest of the ingredients.
Peel the apples and free from grains. Dice.
Fry the pancetta in a pan and spread it on a napkin so that the glass is excess oil. The fat, which is melted in a pan, is left to fry offal and onions.
We clean the onion, rinse and cut into small cubes. We take out the liver from milk and wash it. Wipe off excess fluid. Cut into small cubes.
Fry the giblets with onions in a hot frying pan and put on a plate. Pour apple juice into the pan and evaporate over half the liquid over low heat. We return the offal with onions and pancetta back. Add chopped apples and simmer under a closed lid.
Getting to the sauce. To do this, mix mustard, cream and dried saffron in a separate container. Mix all the ingredients and send to the pan. Stew no more than ten minutes.
Pork liver chops
Pork offal, due to its delicate texture, holds its shape well even after beating.
You can safely cook the liver in batter or breadcrumbs. The dish is perfect for a vegetable side dish. Also in harmony with various sauces and gravy.
Ingredients:
- Two chicken eggs.
- One clove of garlic.
- Breadcrumbs.
- Half a kilogram of the liver.
- Grated Parmesan.
- Lettuce leaves.
Cooking
Consider a phased liver recipe with a photo.
At the first stage, we rinse, clean and soak the liver in milk.
On the second - we beat off the giblets, covered with cling film, so that the juice does not spray on the sides. Each piece should be no thicker than half a centimeter.
At the next stage, we mix the grated garlic with small salt and rub the liver with it.
Next, prepare the breading in three different containers. In one, we open the eggs. In the second we rub the parmesan. In the third, pour crumb crumbs.
In a pan, heat the sunflower oil. Dip each piece in an egg, then roll in cheese and bread crumbs alternately.
Schnitzel fry on each side for three minutes.
We wash the lettuce leaves, dry it and put on a flat plate. We have pork schnitzel on top.
The secrets of cooking delicious pork liver
- As already found out, in order to get rid of bitterness, the liver must be soaked in milk. This will not only save her from unpleasant taste, but also give a delicate creamy aroma.
- In order to make it juicy, fry offal can be no more than twenty minutes.
- It is better to salt the dish at the end of cooking.
Beef liver under cheese
There are a large number of recipes with beef liver, consider the simplest, but delicious.
Ingredients:
- Half a kilogram of beef offal.
- Onion head.
- 100 grams of hard cheese.
- Cooking oil for cooking.
- Fine salt.
- A mixture of ground peppers.
Cooking method
Consider a liver recipe with a photo.
As well as pork, beef offal must be washed, peeled and soaked in milk.
Cut into small pieces.
We clean the onion and cut into thin half rings.
We send the liver to a hot pan and fry for two minutes. Add onion, salt and pepper. Fry for a few more minutes, while stirring constantly so that the offal does not burn.
After we take out the liver and put it in a baking dish and sprinkle with grated cheese. We send in a preheated oven to bake for five to seven minutes.
Stroganoff liver
Ingredients:
- Half a kilogram of the liver.
- Half a glass of sour cream.
- A tablespoon of tomato paste.
- One and a half tablespoons of starch.
- Iodized salt.
- A mixture of ground peppers.
- A bunch of fresh herbs.
- Half a glass of water.
- One and a half tablespoons of dry mild mustard.
- A tablespoon of butter.
- Two bay leaves.
- A bunch of fresh chives.
- A few tablespoons of vegetable oil to fry the ingredients.
Cooking process
Consider another liver and onion recipe.
We wash the liver, remove the film, dry it on a paper towel. Soak in milk. Cut into small pieces.
Salt, pepper and sprinkle with starch. We clean the onion and chop the small cubes.
On the stove we heat two pans. In one, melt the butter and add a spoonful of vegetable.
In the second, pour one tablespoon of vegetable oil and fry the onions until golden brown.
Put the liver in one layer in the first pan, fry for about three minutes, then turn over and fry the same amount of time.
After the onion is fried, put it in the liver and add the bay leaf.
In a separate container we breed tomato paste with water. We also send sour cream and mustard here. All components are mixed until a single mass is formed and poured into a pan with the liver.
All contents are brought to a boil. Reduce the heat and simmer for ten minutes.
In the meantime, wash the greens, dry and chop finely.
Sprinkle with herbs after the dish is turned off.
Serve to any side dish. It can be potatoes, rice or buckwheat.
Secrets of Cooking Beef Liver
- First of all, tender beef offal must be freed from the film, which envelops it from all sides. If this is not done, then the dish will turn out tough.
- We remove the vessels and veins.
- Be sure to soak it in milk, as beef liver has a pronounced bitter taste.
- Cut into small pieces.
- Fry no more than five minutes on each side. Otherwise, it will turn out tough.
- Salt at the end of cooking.
- Before frying, we envelop each piece in flour so that it acquires a crisp.