It will be useful for any housewife to know how to cook the liver, because this is a product loved by many, which is different useful composition and high nutritional value... The variety of offal dishes excites the imagination, so it is worth learning how to cook the most exquisite of them in order to amaze guests at a holiday or household members on weekdays.

Secrets of cooking liver

For most chefs, preparing the liver is a difficult process, but it happens due to the inability to select and process the product. You should learn how to cook the liver so that it turns out to be soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here and simple dishes such as salads, pies, cakes, or pancakes with gravy.

You can cook roast as a second course, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver, how to make each of them - the instructions will tell you. The offal types are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any culinary specialist to choose a liver to get tasty food at home. For anyone fresh product characterized by a pleasant sweetish aroma, no damage, no large vessels, the surface is elastic and smooth:

• Chicken liver is a brown-burgundy shade with a shiny surface and a sweetish aroma. Frozen by-product should not be orange and with a thick layer of glaze.
• Veal liver has a light brown color, a moist elastic consistency, without a gray coating.
• Beef liver has the color of a ripe cherry with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.
• Pork liver Brown, with a smooth surface without spots.

How much to cook

How much the liver is cooked depends on the type and processing of the offal. Stew the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook chicken liver for 10 minutes, pork liver, which must first be soaked in milk or water, for 20 minutes, and beef liver - 10 minutes. For even frying or stewing, cooks are advised to pre-cut a large piece into thin slices.

Liver dishes - recipes with photos

Today it will not be difficult for any chef to find necessary recipes from the liver. It is better to choose for this step by step recipe how to cook a liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. Combine the offal well with juicy vegetables - carrots, onions, and pour sour cream or cream. Homemade recipe liver is useful to everyone.

Liver cutlets recipe step by step

• Cooking time: 30 min.
• Servings Per Container: 10 Persons.
• Calorie content: 167 kcal.
• Purpose: for lunch.
• Cuisine: author's.

The quick thing is to make liver cutlets, which are great for lunch or dinner when served with mashed potatoes or porridge, noodles with sauce. Fresh vegetables are also well suited as a side dish for cutlets made from any kind of liver. Suitable for a child chicken liver, and for an adult - pork or beef, soaked first in milk.

Ingredients:

• liver - 0.75 kg;
• onions - 20 g;
• carrots - 40 g;
• eggs - 70 g;
• potato starch - 25 g;
• sunflower oil - 50 ml.

Cooking method:

1. Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
2. Fry in a greased skillet on both sides until golden brown.

Liver cake

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie content: 308 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

As a hearty snack, a recipe for how to make a liver cake is suitable. It looks like a real confectionery masterpiece, but in fact it becomes a meat meal, which is great for a festive table. Guests will be surprised when they see it in front of them, and will be even more amazed at the rich mouth-watering taste of the amazing food. For a well-soaked meal, place it in the refrigerator for 6 hours before serving.

Ingredients:

• hard cheese - 50 g;
• wheat flour - a glass;
• eggs - 3 pcs.;
• milk - a glass;
• pork liver - half a kilo;
• sunflower oil - 50 ml;
• mayonnaise - 2 packages;
• dill - 10 g.

Cooking method:

1. Peel the liver from the film, grind with a blender, add flour, eggs, salt.
2. Pour in milk to get a thick dough. Cook a few cakes in a skillet.
3. Grease the cakes with mayonnaise, fold with a cake, sprinkle with grated cheese and chopped dill.
4. After 6 hours of infusion, serve, cut into portions.

Soup

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 64 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Hearty, but dietary, it turns out puree chicken liver soup, which is good to serve on dinner table losing weight. For the first to satisfy even a child, it is worth taking a chicken liver, which is more tender in consistency. Added zucchini, cauliflower and potatoes give food benefits and vitamins, and boiled rice groats... Making such a puree soup is not so easy.

Ingredients:

• potatoes - 200 g;
• zucchini - ½ pcs.;
• carrots - 1 pc.;
• cauliflower - 0.3 kg;
• rice - 40 g;
• chicken liver - 150 g;
• olive oil - 20 ml.

Cooking method:

1. Boil the liver in salted water for 10 minutes, grind with a blender.
2. Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
3. Combine both masses, slowly boil, season with olive oil and salt.
4. Optionally use beef broth to dilute thick soup or add cream to it.

Chicken liver, fried in sour cream

• Cooking time: 40 min.
• Servings Per Container: 8 Persons.
• Calorie content: 146 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty second dish perfectly saturates the body, gives strength and energy. Best of all, the liver in this design is combined with simple side dishes - rice, buckwheat, barley, it is easy to prepare it and in a dietary manner with vegetables. Expressed meaty taste with the creaminess of sour cream sets off the pungency of onions.

Ingredients:

• chicken liver - 1 kg;
• onions - 50 g;
• sour cream - a glass;
• vegetable oil - 30 ml.

Cooking method:

1. Chop the onion, fry in oil until golden, add the liver, stirring occasionally, and bring to a half-cooked state.
2. Season with sour cream, salt, simmer for 20 minutes.

Salad

• Cooking time: 30 min.
• Servings Per Container: 7 Persons.
• Calorie content: 115 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

Quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables, you will get experienced hostess... It can be served warm or hot, but even when cooled, it is very tasty and does not lose its benefits. Refueling can serve classic mayonnaise, low-fat sour cream or natural yoghurt with garlic and chopped herbs.

Ingredients:

• red beans - 200 g;
• chicken liver - half a kilo;
• onions - 150 g;
• carrots - 200 g;
• vegetable oil - 20 ml;
• canned mushrooms - 150 g;
• sour cream - 75 ml.

Cooking method:

1. Chop the onion into cubes, grate the carrots, fry in a pan with butter.
2. Boil the liver and beans separately, cut the meat into strips.
3. Chop the mushrooms, mix all the ingredients.
4. Season with salt, sour cream and pepper.

Stroganoff in a multicooker

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 130 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Complexity of preparation: medium.

A recipe for cooking is considered traditional for Russian cuisine, which has been popular for several centuries. Modern housewives have gained an advantage in cooking snacks thanks to the presence of a multicooker, which will make the food perfect in consistency, prevent it from burning and retain all the juiciness and aromas of the added spices.

Ingredients:

• beef liver - 0.75 kg;
• milk - 2 tbsp.;
• sour cream - a glass;
• butter - 50 g;
• onions - 2 pcs.;
• green onions - a bunch;
• dill - a bunch.

Cooking method:

1. Cut the liver into strips, pour over milk, drain after 35 minutes.
2. Cut the onions into rings, fry in a multi-cook mode and a temperature of 160 degrees for 5 minutes. Add the liver, stirring occasionally, cook for 6 minutes, pour over the sour cream.
3. Bring to softness, season with salt and pepper. Decorate with chopped herbs.

Pan beef liver recipe

• Cooking time: 35 min.
• Servings Per Container: 8 Persons.
• Calorie content: 188 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: simple.

Another classic recipe is in a frying pan, which turns out to be evenly fried and appetizing. This option refers to the fact that delicious can be prepared from the liver to please all family members or even surprise guests by serving them such a snack right in a small-diameter frying pan. About the secrets of making homemade meals will tell the recipe for the liver.

Ingredients:

• beef liver - 0.6-0.7 kg;
• onions - 40 g;
• olive oil - 60 ml;
• flour - 40 g;
• garlic - 5 cloves.

Cooking method:

1. Cut the liver into pieces, beat off through cling film, pepper, roll in flour, fry on each side for 2 minutes, season with salt.
2. Fry chopped onion with crushed garlic in the same oil, place the liver on top, leave to brew under the lid for 5 minutes.

Pate

• Cooking time: 45 min.
• Servings Per Container: 10 Persons.
• Calorie content: 215 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Complexity of preparation: medium.

A delicious spread on sandwiches will be boiled beef liver pate. It can be eaten with rye or wheat bread as a snack or a bite to tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and charge you with vigor for the upcoming school day. How to cook beef liver correctly and how to do it homemade pate from it for snacks, will tell you the recipe.

Ingredients:

• beef liver - 0.55 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 200 g.

Cooking method:

1. Soak the liver for 10 minutes in cold water, changing it a couple of times, to release bitterness.
2. Boil the carrots, chop the onion and fry until golden brown.
3. Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
4. Mix all the ingredients, scroll twice through a meat grinder. Salt and pepper.

With mushrooms in sour cream sauce

• Cooking time: 30 min.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: easy.

To get a soft liver under sour cream sauce, it is poured with fat sour cream or cream, stewed with spices and mushrooms. It turns out incredible delicious snack, goes well with mashed potatoes, boiled pasta or cereals. Best to cook chicken offal because it turns out to be exquisitely tender and not so high in calories.

Ingredients:

• chicken liver - 0.6 kg;
• champignons - 200 g;
• onions - 200 g;
• water - 50 ml;
• carrots - 100 g;
• sour cream - 250 ml;
• flour - 40 g;
• hops-suneli - 10 g;
• dill - 30 g.

Cooking method:

1. Preheat a frying pan, fry chopped onions, mushroom plates, grated carrots until the moisture evaporates.
2. Add the liver, after 5 minutes season with salt, spices, flour. Pour sour cream with water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 71 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Tasty and aromatic liver is baked in the oven along with potatoes and other vegetables. Preparing a 2 in 1 dish - side dish and main dish - is easy, in less than an hour, without taking into account soaking. Any vegetables are suitable for a side dish - onions, zucchini, carrots. Optionally, you can add green beans, eggplant and tomatoes. To get a delicious crust, you can sprinkle the food with cheese crumbs when done.

Ingredients:

• chicken liver - 0.25 kg;
• potatoes - 200 g;
• zucchini - 200 g;
• carrots - 100 g;
• onions - 50 g;
• water - 250 ml;
• milk - half a glass;
• sunflower oil - 20 ml.

Cooking method:

1. Pour milk over the liver for an hour.
2. Cut onion and zucchini into cubes, potatoes into slices, grate carrots.
3. Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, close the lid.
4. Cook in the oven for 25 minutes at 195 degrees.

The main question for culinary experts is how to cook the liver deliciously so that it turns out to be soft and without bitterness. Chefs with extensive culinary experience offer the following secrets on how to properly prepare an offal:

1. Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda and water for 2-3 hours will help to remove the bitterness and specific taste of the liver.
2. So that the product is not hard, dry and rubbery, you need to salt it at the end.
3. Before boiling, the beef liver must be cleaned of the film - rinsed cold water, pour warm for a couple of minutes, make an incision in the film and separate with your thumb.
4. Pig film is even easier to remove because it is thin. The offal is washed, scalded with boiling water, after cutting with fingers, a film is removed from one side.
5. Bitterness can be imparted by large veins and vessels. A sharp knife will help to remove them, which must be placed along the vessels and ducts.
6. For tenderness and softness of liver slices, it is better to cook them thinly cut, up to 1.5 cm thick.
7. You can cook a juicy liver if you fry for 5 minutes on each side in a well-heated frying pan. To make an appetizing crust, roll the pieces with flour.
8. The offal goes well with apples.

Video

You can cook many interesting and delicious dishes... The liver cake is the best of them all. This dish will be devoured by both cheeks even by those who do not like liver.

Liver cake - basic cooking principles

Many housewives hesitate to cook liver cake considering that it is long and troublesome. Yes, you will have to tinker, but in fact, everything is not as scary as it seems.

Pancakes for the cake are made from chicken, beef or pork liver... It is better, of course, to use chicken offal, since the poultry liver cooks faster and has delicate taste... The liver is washed, all excess is removed and passed through a meat grinder. Eggs, sour cream and flour are placed in the resulting base for the dough. To prevent pancakes from turning out rubbery, put eggs at the rate of one piece per 200 g of offal.

Pancakes are baked from the dough, being careful not to be too thick.

When all the pancakes are ready, they begin to prepare the filling. To do this, peel and finely chop the onion. Peeled carrots are passed through the large holes of the grater. Then the vegetables are fried until soft and cooled.

Mayonnaise or sour cream is used for the sauce. Garlic is squeezed into it through a press and mixed.

Then spread the pancake on a flat dish, grease it with mayonnaise-garlic sauce and lay out the vegetable filling. Cover with the next pancake and repeat the layers. So they collect the cake until the pancakes and filling run out.

You can use vegetables, eggs or corn for decoration.

You can use slices in the interlayer fresh tomato or green onions.

Recipe 1. Beef liver liver cake (step by step)

Ingredients

beef liver - 400 g;

three eggs;

fresh herbs;

200 ml of milk;

50 ml of sunflower oil;

100 g flour;

two onions;

sea ​​salt;

two carrots;

a pinch of ground allspice.

Cooking method

1. We wash the liver under the tap, cut off the films and cut into small pieces. We pass the offal through a meat grinder or grind in a blender.

2. Add eggs to the liver mixture, salt, pepper and, gradually adding flour, knead the dough without cocks. Now pour in the milk and shake well with a whisk.

3. Pour some oil into a preheated pan. Take a little dough with a ladle and pour it into the pan. We quickly distribute it along the bottom and bake the pancake on both sides, for two minutes on each. Cool the finished pancakes.

4. Peel and finely chop the onion. Three coarsely peeled and washed carrots. Passing vegetables in sunflower oil until soft.

5. Put the pancake on a flat dish, grease it with mayonnaise and lay out the fried vegetables. Cover with the second pancake and repeat the procedure. Thus, we collect the whole cake. Decorate it with chopped herbs and leave to soak for an hour.

Recipe 2. Chicken liver liver cake (step by step)

Ingredients

chicken liver - 600 g;

salt;

three raw eggs;

parsley;

three boiled eggs for decoration;

two large onions;

garlic - three cloves;

two large carrots;

flour - 80 g;

small boiled carrots;

refined vegetable oil - 50 ml;

mayonnaise - 300 g;

20% sour cream - 100 ml.

Cooking method

1. Thoroughly rinse the chicken liver and clean it from gall bladders (if any) and films. Cut the offal into small pieces and place it in a bowl. Add eggs, sour cream and flour. Grind everything with an immersion blender until smooth. Salt and mix.

2. Heat some oil in a frying pan. We collect a little dough with a ladle, pour it into the pan and distribute it over the entire surface, turning from side to side.

3. Fry pancakes over medium heat. As soon as the pancake begins to lag behind the walls, turn it over with a spatula and continue to fry until golden brown.

4. Peel the bulbs and finely chop them. Peel the carrots and three on a coarse grater. Fry vegetables over medium heat for ten minutes. At the end, pepper and salt. Cool and divide into equal piles according to the number of pancakes.

5. Squeeze the peeled garlic into mayonnaise and stir.

6. Put the first pancake on a flat plate. We coat it with mayonnaise-garlic sauce and distribute the fried vegetables. Cover with the second pancake and collect the cake, repeating the layers.

7. Separating the yolks from the whites in boiled eggs... We rub them separately and place them on different plates.

8. Grease the top and sides of the liver cake with sauce. Sprinkle with yolk on top, and sprinkle the sides egg white... We make a rose from boiled carrots and decorate the cake with it. We lay out the branches of greenery on the sides. We leave ready cake soak for several hours.

Recipe 3. Liver cake (step by step recipe) with melted cheese

Ingredients

vegetable oil;

a glass of milk;

half a glass of flour;

two chicken eggs.

Filling 1

four onions;

vegetable oil;

two carrots.

Filling 2

100 g processed cheese;

a bunch of dill;

garlic - two prongs.

Cooking method

1. We clean the beef liver from veins and films. Cut the offal into pieces and scroll through the meat grinder. Drive eggs into the resulting liver mixture, salt and shake. Pour in milk and continue to shake with a whisk until smooth. Add flour and knead the dough without lumps.

2. Put a frying pan on the fire, pour in vegetable oil and heat it up. Pour in about half a ladle of the liver mass and fry until the pancake begins to lag behind the walls. Then carefully turn over with a spatula and fry for another three minutes. So we fry all the pancakes and cool.

3. Prepare the first filling. Peel and wash carrots and onions. Pass the carrots through the large holes of the grater. Finely chop the onion. Fry vegetables until golden brown, transfer to a plate and cool.

4. Prepare the second filling. Cheese finely three. Rinse the greens, dry and grind. Add it to the cheese. Squeeze peeled garlic here. Add mayonnaise and mix.

5. Put the pancake on a flat plate, grease it with mayonnaise and spread the vegetable filling, distributing it evenly throughout the pancake. Cover with the second pancake and grease it cheese filling... We continue to collect the cake in this way, alternating toppings. We put in the refrigerator for impregnation, then cut and serve.

Recipe 4. Liver cake (step by step recipe) with tomatoes and omelet

Ingredients

half a kilogram of chicken liver;

black pepper;

four eggs;

white onion head;

100 g flour;

150 ml of milk;

two tomatoes;

two quail eggs;

black olives.

Cooking method

1. Wash the liver, clean it from all excess and grind it through a meat grinder or in a blender. Add the egg and flour to the resulting mixture, mix so that not a single lump remains. Pour in a couple of tablespoons of milk and shake with a whisk. Season with pepper and salt.

2. Heat the frying pan with a little oil well. Spoon the liver mass out and spread it evenly over the bottom. Cover and fry for three minutes. Then gently turn over and fry for the same amount of time.

3. Beat three eggs with the remaining milk. Shake vigorously with a whisk. Fry thin omelettes from this mixture.

4. Wash, wipe and cut the tomatoes into thin slices.

5. Now put together the cake in the following sequence: liver pancake, grease with mayonnaise, omelet, grease it with mayonnaise, tomato slices. Repeat layers in this order until you run out of liver pancakes. Decorate the cake as you like and leave it in the refrigerator to soak for a few hours.

Recipe 5. Liver cake (step by step recipe) in a slow cooker

Ingredients

400 g pork liver;

vegetable oil;

two eggs;

black pepper;

two eggs;

70 g of hard cheese;

two onions;

two carrots;

garlic - three prongs.

Cooking method

1. The washed and cleaned liver is passed through a meat grinder. We clean the onion. Finely chop half and add to the liver mixture. We also drive in eggs, salt, pepper and, gradually adding flour, beat everything well with a whisk.

2. Pour the resulting liver dough into a greased bowl. We install it in the appliance, close the lid and start the baking program. We cook for 25 minutes. Remove the cake with the steam basket, turn it over and cook for another ten minutes.

3. Finely chop the peeled onion. Peel the carrots and chop them through the large holes of the grater. Fry vegetables in vegetable oil, pepper, salt, until soft.

5. Take out the finished liver cake from the bowl, cool on the wire rack and cut in half lengthwise.

6. Put the bottom crust on a flat plate, coat it with mayonnaise-garlic sauce and evenly distribute half of the vegetable filling. Cover with the second cake layer.

7. Mix the remaining vegetable filling with the sauce and grease the surface of the cake with the resulting mass. Sprinkle generously with finely grated cheese on top and put in the refrigerator overnight to soak.

Recipe 6. Liver cake (step by step recipe) with eggplant

Ingredients

half a glass of milk;

half a kilo of beef liver;

onion head;

two eggs;

Cup wheat flour;

baking powder;

30 ml of vegetable oil.

150 g soft cheese;

eggplant;

50 g walnuts;

two cloves of garlic;

parsley and cilantro.

Cooking method

1. Twist the prepared liver with an onion through a meat grinder. Add eggs to the resulting mass, pour in milk and vegetable oil, add salt, baking powder. Gradually adding flour, knead the dough without lumps, the consistency of thick sour cream. Make thin pancakes from the dough.

2. Bake the eggplant in the oven, put it under pressure for half an hour, peel and chop. Pour boiling water over the tomato, remove the skin and finely chop. Walnuts chop finely. Pass the garlic through a press. Chop the greens. Add mayonnaise to vegetables and stir.

3. Assemble the cake by spreading the filling on each pancake. Lubricate the sides with mayonnaise. Sprinkle finely grated cheese over the top and sides of the cake. Leave to soak for half an hour.

Mayonnaise can be replaced with fatty sour cream.

Sprinkle the top of the cake and sides with crumbs from rye croutons.

Flour can be replaced with bran or starch.

The filling will be tastier if you add fried mushrooms to it.

And minerals, and is also well absorbed by the body. However, many people dislike liver because of its specific taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fanatic out of any fastidiousness.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

1. pay attention to appearance product. The liver should be firm, soft, moist and shiny, free from scratches or damage. Stains and blood clots are unacceptable. They may indicate a ruptured animal's gallbladder, which automatically gives the liver a bitter taste.
2. The liver color should be neither too light nor too dark. Remember: good beef liver has a tinge ripe cherries, pork is reddish brown, chicken liver color varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweet, metallic aroma. A sour smell indicates that the food is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it itself should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to cook soft liver

1. First you need to remove all vessels, veins and films. In the case of beef liver, this is quite easy to do. But, to facilitate the procedure, you can hold it in warm water for several minutes. The pork liver film is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will add extra softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To soften the product, you can simply beat it off with a hammer. Just don't forget to put the liver in cellophane, otherwise it will creep.

How to make delicious liver

1. So that the liver, especially pork, does not taste bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also remove the bitterness from the dish.
3. But to disguise the specific liver taste products with strong, pronounced aromas will help. Good choice will become onions, garlic, chili peppers and fragrant herbs such as thyme or sage.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, fry each side in a well-heated skillet for 5 minutes (or less).
2. If you dip pieces of liver in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of juicy and soft liver... It is recommended to simmer it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It picks up moisture, so it's better to add it at the end.

Liver Dishes

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 1/2 cups milk
• 60 g butter divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Preparation

Rinse the liver gently under cold water, place in a bowl and cover with milk. It should completely cover the offal: if the amount of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step well in advance and let it sit for 1–2 hours.

Place half in a large skillet and melt over medium heat. Add the onion, cut into rings, until tender, and set aside on a plate.

Place the remaining butter in the same skillet. Remove the liver from the milk, pat dry with paper towels, and roll in the flour, salt and pepper mixture. When the butter has melted, turn the heat up and place the liver slices in the skillet.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preference, but you shouldn't fry the liver too much. It is enough for it to brown well on the outside, but on the inside remains a little pink.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch ground mace (nutmeg);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Preparation

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt; this should take about 10 minutes. Then strain the ghee into a separate bowl and remove to cool. For the pate, only refined yellow oil is required; light residues can be thrown away.

Peel both finely and garlic. Heat a small amount in a skillet olive oil... Saute the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the skillet with paper towels, turn up the heat, and place the liver with most of the sage leaves. Fry the liver on each side for two minutes, until browned on the outside and pink on the inside. If overcooked, she will lose her delicate texture and the pate will turn out grainy.

Add brandy. Be careful, alcohol can catch fire. Season with salt and pepper and simmer for about a minute.

Remove the liver from heat and, along with the onions and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate into a prepared container, sprinkle with sage leaves on top and use a spoon to cover with the rest of the ghee. Put the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of the oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g pork liver;
• 3 tablespoons of pork fat;
• 1 shallots;
• 500 g fresh forest mushrooms;
• 3 tablespoons olive oil or butter;
• 1 large onion
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Preparation

Preheat a large skillet over high fire, put pork fat and when it melts, add the liver. Fry it on all sides until brown.

Transfer the browned liver with the chopped shallots to a saucepan and simmer for 20-25 minutes. When the liver is hard (or when a cooking thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Put a large pot on the medium fire, heat oil in it and add. When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the saucepan. Continue cooking until the mushrooms are tender. Then add thyme and chopped sage leaves. Mix well and pour the sherry and white wine into a saucepan.

Raise the heat to high and wait for half of the liquid to evaporate from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into a saucepan and stir. Taste the dish, salt and add more seasoning if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Bon Appetit!

It turns out that not all cakes are desserts. One such that can be considered to a greater extent a snack that looks gorgeous on festive table, and I want to tell you.

Liver cake, a very tasty and high-calorie dish that looks and is eaten with great success and dignity, both on holidays and on weekdays, for example, for breakfast.

Its preparation is not difficult, and special products are not required.

Liver cake is simple, fast, tasty and satisfying

Chicken liver liver cake recipe without mayonnaise

We'll start making liver cake by baking pancakes.

To bake liver pancakes, you need 700 g of chicken liver, 2 eggs, 1 onion, a glass of milk and a glass of flour, seasoning and salt

Prepares liver pancake dough

Break 2 eggs into a bowl, pour half a glass of milk, add 1 teaspoon of spices and half a glass of flour, stir everything well

Grind the liver in a blender, add the onion there and bring to a puree state

We connect the liver with the dough, mix

Add flour, half a teaspoon of salt, determine by density, add a little milk if necessary

Stir the liver dough, add 2 tablespoons of vegetable oil

We bake liver pancakes

In a frying pan, heat a little vegetable oil, pour in the liquid liver dough

Fry the pancake on one side, turn it over and fry the other side

Put the finished pancakes on a plate

Making the filling

For the filling, peel three carrots and 1 onion

Grate the carrots and cut the onion into small cubes

Fry onions in vegetable oil, add carrots

When the onions and carrots are soft, add half a teaspoon of salt, seasoning, close the lid and leave on the off stove to cook the vegetables

Cooking the sauce

In sour cream of 20% fat, squeeze 1 large clove of garlic through the garlic

Finely chop a bunch of parsley with dill and add some of the greens to the sauce, the second part of the greens will be used to decorate the cake

Making a cake

We coat the first pancake with sauce

Laying a layer of fried vegetables

In the same way, we lay all the layers of the cake, coat the top and sides with sauce

Decorating the cake

To decorate the cake, use finely chopped yolk and white of a boiled egg, the remaining greens and red bell pepper

We lay out the egg and greens

Cut a bow out of pepper, you can do whatever you get

We put it in the refrigerator for 2 hours so that it is soaked.

Step-by-step recipe for a delicious liver cake with beef liver

Delicious, easy-to-make homemade beef liver cake

Essential ingredients for this wonderful dish

We prepare food, clean vegetables, rinse the liver

Cut the liver into pieces and pass through a meat grinder

Add sour cream to the liver, drive in an egg, salt, pepper and add flour, stirring

Hepatic pancake dough put in a preheated pan and cook pancakes, frying from both sides

• Chop the onion finely
• We spread it to fry in vegetable oil in a pan
• Grate carrots
• Add to onion, mix
• Simmer over low heat until tender

To prepare the sauce, add finely chopped herbs and crushed garlic to mayonnaise, mix everything

Add cooled vegetables to the sauce, mix

We collect the cake, coat each pancake with sauce with vegetables

Decorate the finished liver cake with herbs and fresh carrot roses

Simple step-by-step pork liver cake recipe

Now let's see if the recipe for making a pork liver cake is different.

Cooking required list products and start

Cooking liver pancakes

1. We wash the pork liver
2. We pass through a meat grinder twice or grind in a blender
3. Drive in 2 eggs
4. Pour in milk
5. Add salt and pepper to taste
6. Whisk everything well
7. Add flour and mix everything again
8. Preheat the pan
9. Add some vegetable oil
10. We bake pancakes from the prepared dough, like ordinary flour pancakes
11. Ready-made put on a plate to cool

Cooking the filling

1. Cut the onion as small as possible
2. Fry the onions in vegetable oil in a pan until golden brown
3. We grate carrots on a coarse grater
4. We send it to the pan, where the onions are fried
5. Fry until the carrots are soft and golden brown
6. Add salt and pepper to taste

We collect our cake

1. Add garlic crushed through a garlic to mayonnaise
2. Lubricate the bottom of the prepared dish with a thin layer, on which we will collect the cake
3. We put the first pancake and grease it with a layer of mayonnaise
4. On top of the mayonnaise, lay the fried vegetables in a thin layer
5. Cover with the next pancake and, in the same order, mayonnaise and vegetables
6. In this way, we lay out all the resulting pancakes.
7. Divide pre-fried vegetables into small portions according to the number of pancakes
8. Coat the top and sides of the cake with a thick layer of mayonnaise

Decorating the cake

1. Peel boiled eggs
2. Separate the whites from the yolks
3. Grate the yolks and whites separately on a fine grater

4. We decorate the side of the cake with squirrels and make a border around the edge

5. Fill the middle of the cake with yolks

6. Cut into thin strips from boiled carrots, twist them in the form of a rose and decorate the cake

7. Spread dill sprigs over carrot roses

Here is such a beautiful, appetizing liver cake.

How to make liver omelet cake - recipe video

1. Before cooking, peel the liver of films, rinse well and fill with milk for 1 - 2 hours to remove bitterness from the liver
2. As a cake filling, you can use this recipe - mix 400 g of cottage cheese with 200 g of soft cheese sandwich, add crushed garlic, finely chopped greens, black and red peppers
3. For the sauce, instead of mayonnaise, you can use sour cream with a fat content of 20% or more
4. A very original taste is obtained from the cake if it is sprinkled on the sides and on top with chopped rye croutons
5. The cake turns out to be very tasty if you add some finely chopped mushrooms to the filling during frying of carrots and onions and simmer together.
6. For cooking dietary meal With chicken liver, instead of flour, you can use 3 tbsp. spoons of bran and 2 tbsp. tablespoons of starch, and instead of mayonnaise, make a sauce from non-fatty cottage cheese mixed with egg yolks and mustard
7. Before serving, let the cake soak and brew for at least 2 hours, preferably in the refrigerator

Examples of decorating a liver cake

Garnish with cucumber, cheese, ham Decoration green onions, carrots, eggs Decoration with carrots, beets, herbs Garnish with tomato, green onions, mayonnaise Garnish with cheese, olives Decorating with herbs, bell peppers

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