Liverworts: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Offal has long been recognized as he althy, nutritious and dietary. Among them, the liver stands out for its qualities. It is included in diets, it is recommended to give it to babies, it is almost prescribed as medicine. But here's the chagrin: a lot of people don't like this product too much. For the most part, the claims relate to the specific smell and peculiar taste that are present in almost all dishes from this offal. The liverworts can help picky eaters fall in love with him. Their recipe is quite simple, which is relevant with our global employment. The taste bears little resemblance to a "thoroughbred" liver, and at the same time it can diversify with spices, herbs and sauces. In a word, not a dish, but a gift from above!

Secrets of good luck in experiments

Before you start cooking liverworts, choose a recipe and delve into the seasonings, planning which ones to use, carefullyread what professional chefs advise.

1. When frying liver cutlets, you can get by with one offal mixed with an egg. However, as in the case of minced meat, liverworts without additives will turn out flat and harsh. A component is required that will add airiness - the same soaked bread, for example.
2. Liver cutlets, unlike others, are tastier if they are fried in margarine or - full chic - in butter.
3. To compact and thicken the dough for liverworts, it is better to give it time to distance (about an hour), even if this is not indicated in the recipe.
4. Long-fried liver patties become tasteless and slightly chewy gum.
5. Pork and beef liver, destined for liverworts, the recipe, and any, advises soaking in milk in order to remove some of its inherent bitterness from the offal.
6. Those who strive for extremely airy cutlets, after frying, can put out the liverworts under the lid for several minutes, adding a little broth (mushroom will be especially good) or just water. Just don't overdo it with the liquid, otherwise the dish will turn out "wet", which will negatively affect its taste.

Just cutlets

If you've never made liver liverworts before, the recipe here is perfect for practice and skill building. It does not even require the exact ratio of ingredients, everything is done "by eye". The liver and onions are ground, eggs are driven into the minced meat(approximately - one for every half a kilogram of offal), it is seasoned with s alt and those spices that you have looked after. Flour with kneading is added until the mass begins to resemble a thick, but fluid dough. The main thing with it is not to overdo it: after pouring about half a glass per pound, mix well and wait a bit, because the minced meat will certainly thicken a little later. When you are satisfied with the consistency, start frying.

"Semolina" liverworts from the liver: recipe with photo

Here you have to do a little magic. Firstly, the liver is ground in splendid isolation, and the onion is rubbed with a grater. Secondly, the egg is beaten with a pinch of s alt before being introduced. Thirdly, semolina is taken instead of flour - two tablespoons per pound of liver. Fourth, you will need to add a spoonful of thick sour cream. All this is kneaded and set aside for at least a quarter of an hour, so that the semolina has time to swell. All these "frills" will give tender and lush liverworts at the exit. The recipe, by the way, insists on using turkey offal: cutlets are best made from it.

Cutlets on rice

Another wonderful liverwort - the recipe with the photo will definitely convince you of this. A pound of offal is ground with a meat grinder or blender along with a two-hundred-gram piece of uns alted lard. Two medium onions finely chopped. You can also skip them along with the rest of the ingredients through a meat grinder, but then the minced meat will turn out to be too watery, and our goal is to achieve a certain viscosity. Half a cup of rice is cooked almost until tender. Varietyyou can take any cereal, but it is better to stop at a fairly sticky variety. Everything is mixed, seasoned with spices and s alt, and the base for the liverworts is ready.

Liver plus carrot

Until now, we have used cereals as thickeners. However, there are liverworts whose recipe replaces them with vegetables. The most successful option with carrots. It needs to be cooked until cooked, but so that the root crop does not spread under the arms. Carrots are passed with offal and onions through a meat grinder, and besides eggs and spices, minced meat does not need anything else.

Chopped liverworts

Since there are similar cutlets from meat, why not be them from offal? And the point is not in the absence of a blender or at least a meat grinder in the kitchen, but in a different consistency of minced meat. Separate pieces of the liver stand out from the general background very elegantly, creating a completely new feeling from cutlets. To prepare such liverworts, the recipe requires very finely chopped offal - this is the only difficulty in its implementation. After the liver is mixed with onions (in this case it is better to just grind it), flour, seasonings and eggs. And be sure to leave the stuffing to stand. Twenty minutes will be enough.

Cutlets in the shell

Until now, we have considered ordinary liverworts, the recipe of which involves the usual frying, even if the minced meat includes a different set of products. Now we want to offer a slightly more complicated method, butgiving an excellent result that your family will surely approve. The only difficulty you may encounter is the purchase of porcine adipose tissue, but this task can be handled without much difficulty. A glass of buckwheat is poured with boiling water in the evening. Two onions and the same number of carrots are chopped and fried, after which they are ground together with half a kilogram of liver. Minced meat is combined with cereals and seasoned at your discretion. The grid is cut into portioned squares, a spoonful of mass is wrapped in each. “Packages” are quickly fried: in this process, the wrapper becomes transparent, and its filling becomes more tender. The liverworts are laid out in pots lined with cabbage leaves, filled with boiling water for a third and sent to the oven under the lids for a third of an hour.

Simple and unusual: liverwort with cabbage in a slow cooker

Children are more suitable for chicken offal: it has a more delicate structure, is easier to digest and includes less fat. Yes, and adults will certainly like liverworts from chicken liver. The recipe with a photo will surely convince you of the need to at least try this dish. If you also add cabbage, you get an incredibly tasty and he althy dish. In addition, if you have a slow cooker and no time, you can build one large liverwort, which is then cut like a pie. A pound of cabbage is chopped as thin as possible, s alted and diligently rumpled with hands: this way the vegetable will become softer and release the juice. Half a kilogram of chicken liver is ground with a meat grinder orblender and mixed with three eggs, a glass of sour cream and a couple of tablespoons of semolina. When the mass is mixed until smooth, cabbage is added; you can s alt only after that, since the shredder already carries a certain proportion of s alt. The multicooker bowl is lubricated, minced meat is distributed in it, the device is turned on for baking, and the timer is set for an hour and a half. Then the surface is sprinkled with cheese, and baking is turned on for another ten minutes. Already before serving, this chicken liver liver recipe recommends sprinkling the finished dish with chopped herbs.