Hospitable hostesses are always in constant search of something to once again please their friends and relatives during a feast. It is worth noting that the search for new recipes and cooking dishes according to them is not just an educational activity, but very pleasant and exciting. Today let's touch on a topic such as salads with offal, in particular salad with chicken liver.
As you know, any cooking begins at the store stage. Well, or the market. Therefore, to begin with, a few words about the rules for choosing ingredients. You want your salad with oranges and chicken to work out well? Then read carefully!
Ahead of events, let's say that for this dish you will need chicken liver. Yes, it’s chicken. Unfortunately, the situation today is such that the same by-product, but from beef can easily turn into something tough and difficult to chew in the process of heat treatment. And not only the hostess with her insufficient culinary skills will be guilty of this. There is every reason to believe that the liver is somehow “pumped up” so that it is stored longer. This is done by wholesale suppliers or already at the retail level, alas, is unknown. But the fact remains - beef liver is not the same as it was before.
So, so that the future salad with oranges and chicken went off with a bang, carefully examine the chicken liver on the counter. Pieces should be smooth and brown. If the offal has a whitish hue, it may have already been spoiled or has been subjected to special treatment (maybe more than once) for further storage. If the liver is already packed in a tray, pay attention to whether there are pieces of ice and smudges in the container. Sellers are very "fond" of repeatedly defrosting and freezing products. And also - to interrupt the labels, where such important information as the production date, packaging date and expiration date is indicated. And also pay close attention to this. For oranges, special claims can not be made, as well as for other ingredients of the dish.
Bring the by-product (500 g) brought home, thaw on the bottom shelf of the refrigerator, if it was frozen. Put the liver in a colander and rinse under running cold water for about 5 minutes , and then cut into small pieces. In a frying pan heated with vegetable oil, fry the offal for about 15 minutes, not more. At the same time regularly, but do not constantly stir. At the very end, add a little salt and pepper to taste. In this recipe, a salad with oranges and chicken will go like a light snack dish, called a cocktail salad.
Put chicken liver on a paper towel to get rid of excess oil. Wash one orange, peel, cut into slices and remove all the membranes and, of course, the bones. This should be done very carefully so that in the end you get pieces of orange, and not its individual fibers. One apple (Golden variety will be good) also wash, peel, remove the core and cut into small cubes. Put the liver and fruit in a salad bowl, salt and pepper (if you see the need for it) and season with 2-3 tablespoons of sour cream. Put the salad in a bowl or other portioned container. Sprinkle each portion on top with pomegranate seeds. Everything, your salad with oranges and chicken is ready to eat.
In continuation of the use of this by-product, we bring to your attention a couple more recipes, however, more satisfying than the above.
Warm salad with chicken liver and beans
Dice the onion head and fry in a pan with vegetable oil until transparent. Add to the onion 300 g chopped in small pieces of chicken liver and 2 finely chopped garlic prongs. Fry for another 7-10 minutes. Drain the water from the canned jar with white beans, and add the beans to the liver with onions. Cover, leave on a warm stove for another 10 minutes and mix. At the bottom of the salad bowl lay the leaves of green lettuce, then lettuce itself. Garnish with fresh herbs on top.
Chicken liver salad with carrots
Boil 300 g of chicken liver until tender (about 15 minutes after boiling water) and cut into small pieces. Fry 2 onions in a pan with vegetable oil until golden brown. Put the liver, onions and carrots in Korean (300 g) in a salad bowl, mix, salt and pepper to taste and season with mayonnaise. Put the salad in the refrigerator for three hours.