Chicken liver
How to make a sandwich, pie, hot and salads
Chicken liver is a delicate substance with a complex
character. It must be carefully processed before cooking, otherwise, you will
get a bitter taste and unpleasant texture. You need to fry carefully - quickly,
easily, without taking your eyes off, otherwise, the liver will dry out and
lose its charm. It must be carefully combined with other products - the liver
is not ready to be everyone's friend.
But if you fulfill all the simple requirements, then the
liver will behave perfectly: it will easily change its taste and enter into a
strong union with neighboring components if they suit it in advance.
In this article, the chefs of Moscow and St. Petersburg tell about how not to harm the liver and how to highlight all its advantages - lightness, taste, and amazing airiness.
Liver and Tzatziki sandwich
Chicken liver makes a great sandwich. Clean the liver of all the excess, beat it with a blender, add salt, pepper, and a little sesame and sesame oil. The result will be a thick slurry. Rub a cold pan with butter and pour this slurry inside, the thickness of the layer is about half a centimeter. Turn on the heat above medium When you realize that one side is cooked, flip the pie with a wide spoon. Frying should take no more than five minutes. Then fry two slices of plain toast in a dry frying pan. From the liver pie, cut into shape to match the shape of the bread. First bread with homemade tzatziki sauce with lots of cilantro, top with liver, lettuce and a little tomato, tzatziki again, and bread on top. Cut diagonally for the coolest sandwich.
Bruschetta with chicken liver
"You need good rye and wheat bread. Fry them on a grill
or in a dry frying pan - they should be crunchy on the outside and soft on the
inside. We put the already cleaned liver in a frying pan with vegetable oil and
fry until medium-good. When almost cooked, add large parsley leaves and
shallots Finely chopped. Stir, put everything on the board, quickly chop with a
knife, add salt and pepper. Put this mixture on toast and add either grated
horseradish or a few drops of balsamic cream on top.
Liver salad with honey sauce
First you have to prepare the honey sauce. Take liquid flower honey, and mix it with water in equal parts. Add a third of vinegared, a pinch of thyme, a pinch of soy sauce, a small piece of ginger, and a dash of cayenne pepper. Put on the stove. Cook. Over low heat, taste, wait until the vinegar evaporates and its acid disappears. When the sauce looks like syrup, remove it from the stove and let it brew for 10 minutes. At this time, remove the liver from chips and debris, and quickly fry in a frying pan - 1 minute on each side If you have 200g of liver, add about 150ml of the sauce to the pan. Caramelize the liver in it for a few more minutes. Then put the liver on a plate, and pour the sauce it was cooked in. Put the tasty lettuce leaves, and coarsely chopped tomatoes next to it, and coat with oil olives.
Liver salad with grapefruit and yogurt
This is magic in its purest form. Soak 200 grams of liver in
cold saltwater for two hours. Sift 100 grams of flour, mix with two bursts of
cumin, salt, and pepper. Dry the liver on a napkin, then roll each piece of it
into this mixture and fry over medium heat in a mixture of sunflower and
vegetable oils. Do not overcook the liver so that it does not dry out.
Remove the veins and peels from one grapefruit, leaving only
the pink pulp. In a deep bowl, mix 100 grams of watercress, 50 grams of
spinach, and grapefruit pieces. Add salt and pepper. Pour over the herbs with a
mixture of yogurt and marmalade - the proportions and consistency by eye, make
it look like a sauce. Mix gently. Put the salad on a plate and put a few pieces
of warm liver on it.
Liver with prunes
Liver is an important component of pate. And pate in Russia, and throughout the world, goes well with something sweet. Based on this logic, I cook the liver, combining it with sweets - for example, with prunes. Take a 0.5 kg package of liver chicken Put it on a paper towel to release moisture Heat a frying pan with vegetable oil and a spoonful of butter Cut a small carrot and half an onion into small cubes Cut half of the white leek into thick rings, Fry, until golden brown Take 200 grams of prunes, cut the fruits into 3 -4 pieces, we add to the vegetables. The plum will return the sugar, and the mass will thicken a little. Season with salt and pepper and stir in the liver. Fry very quickly from all sides over high heat. It is better to stir the liver with a silicone spatula - it will not violate the integrity of the product. Then pour 50 ml From bourbon. At this point, you can lure the kids and light the alcohol on fire - everyone will be happy. You can also rotate the pan to raise the heat. When the bourbon has evaporated, turn off the heat, put the lid on the pan, and start eating after five minutes.
Tomato Liver
Kuchmachi is found in
Georgia, and it's made using beef offal. For those who do not like meat or fat,
this dish is made from chicken liver. Remove the membrane and mucus and immerse
it in cold water for 10-15 minutes. The liver turns brown. Light brown and
slightly swollen.Fry onions and garlic in vegetable oil until golden brown. Put
chicken livers in the pan - you can not fry for long, max 5 minutes. While the
liver turns brown, add a pinch of tomato paste and fresh tomato cubes To the
liver. We add salt, add red pepper, coriander, spices (salty - ed ...). It
turns out the second fragrant dish - vegetables with chicken liver. Part of
this dish is a sauce in which you can dip bread.
Liver cake
Liver pancakes are a
common story. Wash the liver, remove the films, salt, sprinkle pepper, freeze a
little and pass through a meat grinder. You will get minced meat that looks
like dough. Add eggs, flour, water, and any seasoning you like. As a result,
you should get a mass similar in consistency to pancake batter. We take a
frying pan in which pancakes are usually fried, pour vegetable oil, and prepare
a thin liver pancake, fry on both sides - for a minute each. There should be
several such pancakes.
Put the finished
pancake on a plate, put mashed garlic mixed with dill, sour cream, or yogurt in
the middle. Top with another pancake and garlic sauce again. It is good if
there are 6-7 such layers. Put this stack of pancakes in the fridge, and when
they harden, cut them into triangles."
Chicken liver with spices
Chicken livers can be
marinated and then fried in different ways. Buy a kilogram of the beautiful
beautiful liver, scarlet-like candy. Dip in a mixture of spices: 1 teaspoon of
mustard powder, granulated garlic, smoked paprika, and 1 and a half tablespoons
of dry onion powder, keep in the refrigerator for a few hours.
Then fry them in a
hot, thick-walled frying pan quickly and quickly so that they do not dry out.
Furthermore, there are three options for event development. Alternatively, add
a large piece of good butter to it, melt quickly and stir in the liver. Or
instead of butter, pour fatty coconut milk from a jar into the liver. Or spray
some niches in there and vaporize them.
Or you can do it even
easier: wrap this spiced liver in rice flour and quickly fry in vegetable oil,
and at the end also add a large piece of butter.
Pate
Put a kilo of
liver and mix it with a blender. Fry 200 grams of onions, 30-40 grams of
garlic, a pinch of nutmeg, and coriander in the butter, then add the cream to
form the sauce, simmer. When the contents of the pan cool to 60 degrees, mix
with the liver Punch in a blender Add salt to taste and 50 grams of softened
butter Pour this mixture into a tall mold or muffin tin Cover with foil, put
the mold in a tray, where you will pour boiling water first Send all this for
50 minutes in a preheated oven to 120 degrees. If the mold is frozen, take it
out and beat it again in the blender, adding as much soft butter as you
want.
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