From time immemorial, pancakes have been served at our table with a wide variety of fillings. For example, a pancake filling from the liver can turn this rather simple dish immediately into a satisfying snack. What then to say about meat fillings from poultry, fish, caviar, jam, cottage cheese, it’s even difficult to list them all. Only pancake recipes - hundreds, and even fillings recipes much more.
We want to tell you how the filling is prepared from the liver, and where else besides pancakes it can be used. First of all, you need to remember a few rules and strictly abide by them. The consistency is of no small importance - the liquid filling for pancakes from the liver will immediately begin to flow out. And excessively crumbling contents can wake up on clothes. You can take any liver, but the bird's liver (chicken, turkey) is less bitter. If you still bought pork or beef, then it is better to soak it first in milk - the bitterness will go away, and the finished liver will have a more delicate taste. Remove the film before cooking. This by-product is prepared quickly, but it is not recommended to digest or overcook it: the product will turn out dry, and your filling for liver pancakes will not be soft and uniform.
After you familiarize yourself with the basic rules, you can begin to consider the first recipe.
Pancake dough: 7 eggs, 3 tablespoons of sugar, 2 cups of flour, a liter of milk, a couple of tablespoons of vegetable oil and salt.
We break the eggs into a bowl and grind with sugar and a pinch of salt. Then pour two glasses of flour, pour warm milk, stir constantly. Cover with a towel and leave in a warm place for 20 minutes. Then add two tablespoons of vegetable oil to the dough and mix with a whisk again. Bake over medium heat. With a brush dipped in vegetable oil, grease with a thin layer a hot pan only once before baking. Then we bake pancakes one by one.
Filling for pancakes from the liver: 500-600 g of chicken liver, 2 medium onions, 3 boiled eggs, salt and pepper to taste, 40 g of vegetable oil.
Wash the liver thoroughly, let the liquid drain. Chop the onions finely, as if to fry, and lightly pass until transparent in vegetable oil. Here we put pieces of the liver and fry another 8-10 minutes over medium heat. Readiness of the liver is checked by the level of its softness. Then we pass everything through a meat grinder or blender. We put the liver mass to cool. Boil hard-boiled eggs. Cool down. Then we cut the boiled eggs in half, separate the proteins from the yolks. We wipe the yolks , add to the liver mincemeat and mix everything to the desired consistency (the puree mass should keep its shape like whipped cream), adjust it with the oil on which the onion was fried.
When the filling has cooled, we cut each pancake into two parts. On the edge of the pancake, put a teaspoon of liver and turn into a bag. When folding with one edge, close the filling so that it does not fall out later. All the little bags are folded with an openwork edge up. It will turn out not only tasty, but also beautiful. But the remaining halves of the proteins will also be filled with liver filling, and we have got another dish - stuffed eggs.
The second recipe we wanted to introduce you to is liver pies. The dough for this recipe will be used purchased. And it will be pies or pie - it depends on you. We will need the following products: puff yeast dough, beef liver - 0.5 kg, 1 large carrot, 2 onion heads, 100 g butter, spices.
The filling for liver pies is somewhat different from the filling for pancakes. Here, as a rule, one or two more ingredients are added (for example, carrots or mushrooms), and the consistency of the filler is steeper. For this, it is better to cut the liver into small cubes. Onions and carrots are also finely chopped and fried in butter, put the liver there and fry for 7-8 minutes. After we add a glass of broth or just boiling water, cover with a lid and simmer until the liquid evaporates. Add salt and pepper to the finished stuffing, add nutmeg. Now put the filling on the cake, cover it with a second layer of dough, pinch the edges and send to the oven for 40 minutes.
Enjoy your meal.