Simultaneously simple and sophisticated, a salad of chicken liver certainly will appeal to connoisseurs of a useful by-product. The products included in its composition are quite ordinary: red cabbage, apples. Raspberry jam, the base of the sauce, is also nothing out of the ordinary. But from all this you can cook something amazing!

The salad is spicy, fresh and beautiful. Thick, velvety liver taste complemented with caramelized apples and sweet and sour raspberry sauce (by the way, it can be replaced with sweetened raspberry puree). A pillow of red cabbage is used as a background, and this spectacular serving adds to the picturesqueness of the dish.

The salad is also attractive because it is cool. juicy cabbage It combines with warm apples and liver, as well as a thick raspberry sauce, which is also cooked on fire. And therefore, in order to feel the amazing balance of cold and warm, the dish should be served immediately after preparation.

It is suitable for any table. If you want to diversify a weekday evening - please, especially since everything is prepared very quickly. But the liver salad with raspberry sauce on top is especially good. holiday table: on large plates, it looks bright and extremely appetizing!

Cooking time: 15 minutes / Yield: 1 large portion or 2 small

Ingredients

• chicken liver 150 grams
• red cabbage 100 grams
• apple 1 piece
• raspberry jam 2 tsp
• whole grain mustard 1 teaspoon
• vegetable oil 2 tbsp. spoons
• vermouth 1.5 tbsp. spoons
• lemon juice 1 st. a spoon
• sugar 1 tbsp. spoon with slide
• flour 1 tbsp. spoon without slide
• salt, pepper to taste.

Cooking

Chop first red cabbage. During the time that the liver and apples are being prepared, the vegetable will release juice and soften.



Cut the liver into lobes, remove a large vessel from it.



Add flour, salt and pepper to liver.



Quickly roll the liver in flour.

Heat well in a frying pan strong fire vegetable oil and send the liver to fry. Cook for 4 minutes, turning the pieces over. It should be remembered that chicken liver cooks very quickly - make sure that it remains tender and soft inside.



Put the liver on top of the cabbage.



Pour the remaining oil after frying into a small bowl.

Now remove the core from the apple and cut it into slices.



Melt the sugar in a pan and bring it to a caramel color.



Send apples to caramel and warm them up. It should cover the slices on all sides, so turn them over while cooking. Lightly salt and pepper the slices.



Lay the caramelized apples on top of the liver.



To prepare the sauce, pour the oil back into the pan, add the vermouth, lemon juice, mustard and jam.



Bring the sauce to a boil and simmer a little. small fire until it thickens slightly.



Water generously liver salad raspberry sauce, garnish with fresh herbs and serve.

Beef liver is great for diversifying meat dishes!

For a 400 g piece of liver (about 2 servings), we need:


Tomato paste - 1 tbsp. a spoon
Sour cream 20% - 3 tbsp. spoons
Grain mustard (or Dijon) - 1 tbsp. spoon without slide
Shallots - 2-3 pcs
Thyme - 2-3 sprigs
Capers - 1 tbsp. a spoon
Vegetable oil - 3 tbsp. spoons
Hot water - 3-4 tablespoons
Salt, pepper to taste


If your liver is a steam room, you just need to lower it into cold water for 10 minutes. Then the films that need to be removed will immediately become visible. If the liver is thawed (we defrost a day before cooking, on the bottom shelf of the refrigerator), then it must be soaked in milk so that it does not become hard when cooked. Soak for no more than an hour. This will rid the liver of odor, blood clots and make it tender.


For such cases, I keep sterile surgical gloves in the first-aid kit. We cut out all the ducts from the liver, remove the film. And the hands are clean, and the liver does not slip in the hands.


Cut the liver into pieces with a side of at least 3 cm.


Cut the shallots into slices.


Mix sour cream in a bowl tomato paste, capers, mustard. Add 3-4 spoons hot water: so that the sour cream does not curdle.


Heat up vegetable oil in a frying pan. Lightly fry the onion, add the liver. And fry over high heat for 3-4 minutes, constantly shaking the pan and turning the pieces. They should be crusty on all sides to "seal" the juices inside.


Pour the liver with sour cream mixture, reduce the heat to a minimum. Add thyme. As soon as the sauce gurgles, we take out and cut one piece of the liver for testing. If the blood no longer oozes, turn off the pan, cover with a lid and leave for 10 minutes.


You can serve with buckwheat porridge, rice, pasta, mashed potatoes.
Bon Appetit!

I suggest you cook a quick and very tasty dish from chicken liver. The liver is useful at any age, it includes: iron, phosphorus, manganese, potassium, B vitamins. The liver improves vision, helps with chronic fatigue syndrome, and is indicated for weakened immunity.

So let's prepare necessary products. For cooking chicken liver in sour cream mustard sauce we need: chicken liver, sour cream, mustard, onion, vegetable oil for frying and sugar. You can salt the dish to your taste, you can not salt at all.

Wash the liver, cut into small pieces. Roll each piece in flour, fry in hot oil until crispy.

The pieces are crispy on the outside and tender on the inside. Let's put the liver on a plate for now, let's do our wonderful sauce. Let's cut the onion arbitrarily, it can be so, it can be smaller.

Slightly fry the onion sunflower oil by adding a little bit of sugar. Here we have such a golden ray.

Add sour cream, stir and bring to a boil. We add mustard. The amount of mustard does not need to be increased, otherwise its bright taste will overshadow the taste of the liver itself.

Everything, our dish is ready, so simple and fast. We spread the crispy pieces of chicken liver on a plate, separately serve our wonderful thick sauce. You can serve it with your favorite side dish, or simply with a salad of fresh vegetables.

Chicken liver in sour cream mustard sauce - easy to prepare and very tasty dish!

You can also mix the liver into the sauce, the pieces stay crispy on the outside and tender on the inside. Bon Appetit!