Liver: cooking recipes

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

The liver is a storehouse of nutrients and trace elements. Deservedly considered the queen of offal.

A real delicacy is goose liver.

Dishes prepared according to the recipe from the liver Foie gras were very fond of the famous Austrian composer Mozart.

Beef, pork or chicken dishes are more affordable.

The difference between cooking recipes with liver from each other is in the preparation of products, cooking time.

In the article, we will consider not only recipes with liver, but also the rules for its preparation. If the product is not subjected to primary processing, its taste can spoil the whole dish later.

Preparing the liver

The first thing you need to know is that the fresher the product, the more bitter it is. This applies to both chicken and pork liver.

It is better to cook a non-frozen product. After freezing, the liver changes its texture and will no longer be so elastic. Chicken liver after defrostingsoften and begin to disintegrate.

Next, you need to know how to cut it. It is important to clear all excess veins and vessels. Do this carefully so as not to crush the bile. Otherwise, the whole product will be so bitter that it will be impossible to get rid of the unpleasant aftertaste.

After the liver is washed and cleaned, it must be soaked.

You can do this in water, and best of all in milk.

Pour it in for a few hours. During the entire time, the fluid must be changed every hour.

After throw off the liver in a colander and rinse under running water.

Dry with paper towel.

After that, the product can be cooked.

Chicken or turkey liver will take less time to cook than pork or beef.

Next, consider recipes not only from chicken, pork or beef products, but also how to cook Foie Gras.

Tender chicken liver with sour cream sauce

Very useful and most affordable offal.

Ingredients:

• Half a kilo of chicken liver.
• One large onion or two small ones.
• Glass of sour cream.
• Vegetable oil for frying.
• Bunch of fresh herbs.
• Fine s alt.
• Mixed ground peppers.

Cooking

One hundred grams of the dish has 300 kcal.

At the first stage, we start processing. We wash, clean and soak the liver. The chicken product does not need several hours of soaking. Half an hour is enough.

Afterwards, rinse and dry again.

Cut in half and leave in a bowl.

Meanwhile, clean, wash and cut the onion in any order.

Heat the pan and pour in the sunflower oil.

First, fry the onion until golden brown. This will take no more than five minutes.

After adding offal and fry for another five minutes, while stirring constantly.

In a separate container, dilute sour cream with a few tablespoons of boiled water, add spices. Pour the mixture into the pan. Reduce the heat and simmer the dish for about three minutes.

It will take you no more than twenty minutes to prepare a simple recipe for a very tasty liver. Serve with potatoes or rice.

Liver salad recipe

This is a fairly simple and dietary dish that is perfect for both lunch and a snack.

Ingredients:

• 200 grams of chicken liver.
• Same amount of green peas.
• One chicken egg.
• A couple of tablespoons of low-fat yogurt.
• Fine s alt.
• Mixed ground peppers.
• Half a cup of pickled onions.
• Six lettuce leaves.

Cooking process

One hundred grams of the dish accounts for no more than 90 kcal.

Boil the prepared liver for no more than 10 minutes.

Hard boil chicken egg.

Peel the onion, cut into small cubes and pickle in a solution of water and nine percent vinegar at the rate of one to one.

Lettuce leaves are well washed from the ground anddry on a towel.

Cool the egg, peel and cut into half rings.

Tear the lettuce leaves with your hands and put them on a plate. We also send onions and eggs here. We rub the offal on a grater or finely chop it, and send it to the rest of the ingredients.

Throw the peas in a colander to glass the water and add to the dish. S alt and pepper to taste. Mix all ingredients and season with yogurt.

Salad is great for dieters.

It will take no more than half an hour to prepare a delicious liver recipe with peas.

Tips for making delicious chicken livers

This is a product that is almost impossible to spoil. The advantage over other by-products is that it does not require long-term heat treatment. But nevertheless, without knowing the basic rules of cooking, any recipe with chicken liver can be spoiled.

1. In order for the dish to turn out tender, you need to buy not frozen, but chilled liver.
2. So that the by-product does not become hard during cooking, after a golden crust appears on it, cover the pan with a lid and leave to stew for a few minutes.
3. It is very important after you wash the liver, do not send it immediately to a hot frying pan. Dry well with a paper towel first.
4. When choosing meat, pay attention to its color. The liver should be a bright, rich red color without any spots.
5. In order to achievegolden brown, do not lay out the whole liver at once. This will cool the pan and the food will simmer instead of frying. Therefore, you will have to cook in several stages.
6. It is better to add s alt at the end of cooking, otherwise the liver may turn out tough.
7. The readiness of a dish is quite simple to determine. You need to press it with a spoon. If a small dent forms, then the by-product is ready and can be served.

Goose liver

Cooking a famous but rare delicacy is easy.

For its preparation we need:

• One goose liver.
• 12 grapes.
• Orange juice.
• Fine s alt. You can use marine or iodized.
• Mixed ground peppers.
• Greens for decoration.

Method of cooking goose liver

Let's look at a step-by-step foie gras liver recipe.

Step one.

Rinse, separate from excess films and cut into slices up to two centimeters thick. Goose offal does not need soaking, as it initially has a delicate taste.

Step two.

Heat the pan and sprinkle with s alt.

Step three.

S alt and pepper the liver. We send it to the pan. Fry for five seconds on one side and ten on the other. Remove to a plate.

Step four.

Put the grapes in a frying pan and pour over the orange juice. Evaporate no more than one minute.

Pour the goose liver with ready-made sauce.

Decorate with washed greens.

The "original" pork liver recipe

Pork liver is an offal, which is not much inferior to chicken liver in its beneficial properties.

Ingredients:

• 150 grams of pancetta.
• Two medium sized apples.
• Half a kilo of liver.
• Glass of apple juice.
• One head of onion.
• A tablespoon of Dijon mustard.
• Half a cup of heavy cream.
• A quarter teaspoon of dried sage.

Cooking method

Before you start cooking, wash the liver, clean it and soak it in milk.

Meanwhile, prepare the rest of the ingredients.

Apples are peeled and freed from grains. Cut into cubes.

Fry the pancetta in a frying pan and put it on a napkin so that the glass is excess oil. Leave the fat that is rendered in the pan for frying offal and onions.

Peel the onion, wash and cut into small cubes. We take out the liver from milk and wash it. Wipe off excess liquid. Cut into small cubes.

Slightly fry offal with onions in a hot frying pan and put on a plate. Pour apple juice into a frying pan and evaporate over low heat until half of the entire liquid. We return the offal with onions and pancetta back. Add chopped apples and simmer under a closed lid.

Start making the sauce. To do this, mix mustard, cream and dried saffron in a separate container. Mix all the ingredients and send to the pan. We extinguish no moreten minutes.

Pork liver chops

Pork offal, due to its delicate texture, holds its shape well even after beating.

You can safely cook the liver in batter or breadcrumbs. The dish goes well with a vegetable side dish. Also goes well with various sauces and gravies.

Ingredients:

• Two chicken eggs.
• One clove of garlic.
• Breadcrumbs.
• Half a kilo of liver.
• Grated parmesan.
• Lettuce.

Cooking

Let's consider a step-by-step liver recipe with a photo.

At the first stage - we wash, clean and soak the liver in milk.

On the second - we beat off the offal, covering it with cling film so that the juice is not sprayed on the sides. Each piece should be no thicker than half a centimeter.

At the next stage, mix the grated garlic with fine s alt and rub the liver with it.

Next, prepare the breading in three different containers. In one we shake the eggs. In the second we rub the parmesan. In the third we pour crumbs from crackers.

Heat the sunflower oil in a frying pan. Dip each piece in an egg, then roll in cheese and breadcrumbs alternately.

Schnitzel fry on each side for three minutes.

Lettuce leaves are washed, dried and put on a flat plate. Top with pork schnitzel.

Secretscooking delicious pork liver

1. As already found out, in order to get rid of bitterness, the liver must be soaked in milk. This will not only get rid of the unpleasant taste, but also give it a delicate creamy aroma.
2. To make it juicy, you can fry the offal for no more than twenty minutes.
3. It is better to s alt the dish at the end of cooking.

Beef liver with cheese

There are a large number of recipes with beef liver, consider the simplest, but still delicious.

Ingredients:

• Half a kilo of beef offal.
• Onion head.
• 100 grams of hard cheese.
• Vegetable oil for cooking.
• Fine s alt.
• Mixed ground peppers.

Cooking method

Let's look at the liver recipe with a photo.

Just like pork, beef offal must be washed, cleaned and soaked in milk.

Cut into small pieces.

Peel the onion and cut into thin half rings.

Send the liver to a hot frying pan and fry for two minutes. Add onion, s alt and pepper. Fry for a few more minutes, while constantly stirring so that the offal does not burn.

After we take out the liver and put it in a baking dish and sprinkle with grated cheese. Send to the preheated oven to bake for five to seven minutes.

Stroganov's liver

Ingredients:

• Half a kilo of liver.
• Half a cup of sour cream.
• A tablespoon of tomato paste.
• One and a half tablespoons of starch.
• Iodized s alt.
• Mixed ground peppers.
• Bunch of fresh herbs.
• Half a glass of water.
• One and a half tablespoons of dry mild mustard.
• A tablespoon of butter.
• Two bay leaves.
• Bunch of fresh green onions.
• A few tablespoons of vegetable oil for frying the ingredients.

Cooking process

Let's look at another liver recipe with onions.

Rinse the liver, remove the film, dry it on a paper towel. Soak in milk. Cut into small pieces.

S alt, pepper and sprinkle with starch. Peel the onion and chop it into small cubes.

Heat two frying pans on the stove. In one, melt the butter and add a spoonful of vegetable oil.

In the second, pour one tablespoon of vegetable oil and fry the onion until golden brown.

In the first pan put the liver in one layer, fry for about three minutes, then turn over and fry for the same amount of time.

After the onion is fried, put it in the liver and add the bay leaf.

In a separate container, dilute tomato paste with water. We also send sour cream and mustard here. Mix all the ingredients until a single mass is formed and pour into a pan with a liver.

Bring all contents to a boil. Reduce the fire and simmer for tenminutes.

Meanwhile, wash the greens, dry and finely chop.

Sprinkle with herbs after turning off the dish.

Serve with any side dish. It can be potatoes, rice or buckwheat.

The secrets of cooking beef liver

1. First of all, the tender beef offal must be freed from the film that envelops it from all sides. If this is not done, the dish will turn out tough.
2. Remove vessels and veins.
3. Be sure to soak in milk, as beef liver has a pronounced bitter taste.
4. Cut into small pieces.
5. Fry no more than five minutes on each side. Otherwise, it will turn out tough.
6. S alt at the end of cooking.
7. Before frying, coat each piece in flour to make it crispy.