What can you cook delicious pork liver. Pork liver with sour cream

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How to cook pork liver quickly and tasty

Pork liver is the most dietary part of the pork carcass. It contains:

129 cal / 100 g of product, so you can safely take it into the diet for weight loss.

Ascorbic acid only

27 mg / 100 g liver. A powerful antioxidant carotene strengthens the immune system and increases resistance to stress.

The liver is a popular offal food in many cultures. Affordable price allows people to consume the liver in the right amount for the body.

Pork liver dishes can be served as an appetizer, main course, accompanied by various side dishes and be the main part of warm salads. The liver can be consumed boiled, fried or baked. In any case, the dishes with it are tasty and healthy.

Several culinary masterpieces from pork liver for those housewives who fell in love with this offal with all their heart and soul.

Pork liver pate

Pate is an excellent anointed sandwich for breakfast. It is easy to prepare, but it takes a little more time to boil the liver. About an hour on low heat.

• 0.8-1 kg of liver;
• 1-2 onions of medium size;
• 3-4 cloves of garlic;
• 2-3 leaves of lavrushka;
• 100 g butter melted butter;
• 1 tsp coarse pink salt;
• 1 tsp black pepper (peas).

The liver will not require pre-soaking, but for safety net it can be done in 15 minutes. Pour it with milk, mineral or plain water and add a little sugar. After that, the by-product should not be washed, but immediately lowered into a saucepan and poured with water to the very top.

Bring the water to a boil over high heat and reduce to medium, cook for 40-45 minutes. We wash the finished liver with water, and filter the broth through a fine sieve into another pan.

We return the pork liver to a clean broth, add garlic, spices and simmer for another 5-10 minutes over low heat. We cut the finished sub-product into small pieces and get rid of the bile ducts. We send the liver itself to the blender, as well as onion and garlic from the broth. We grind until a paste-like consistency is formed.

The pate is ready, it remains to add melted butter to it and you can safely spread it on a piece of fresh bread. Finely chopped greens and fresh onions will add a special taste to the pate.

• Pink salt is rich in trace elements and is much healthier than table salt, but you should not abuse it in cooking. No more than one full teaspoon per day;
• Liver broth can be used to boil rice or pasta.

Fried pork liver "Cretan Savore"

In Crete, fried liver is eaten at least twice a week. This dish is often used as an appetizer for dry white and red wine.

A few decades ago in Crete "Savora" was part of the Christmas table. This tradition originated in the Cretan villages, when not every family could afford to keep a pig.

Before Christmas, the slaughter of a pig was carried out by the landowner of the village with his relatives. The meat was divided among all the inhabitants, but some got only offal in the form of a liver and lungs.

The poor, wanting to prolong the pleasure of eating something meat, tried to keep the suitability of fried liver for a long time. This is how vinegar appeared in this dish, which is a natural preservative that preserves the product from spoilage and sets a special taste tone.

Subsequently, many foods appeared in Crete using a substantial amount of vinegar. For example, vinegar sausages and meat apaki are simply adored by the locals of the island.

Vinegar is indispensable both in cooking and in everyday life. Its ability to kill germs, allows you to use it when washing dishes and do not need to resort to harmful chemicals.

Before frying, it is better to clean the liver of a pig from the film, then the dish will turn out to be more tender.

Cut the offal lengthwise into finger-thick slices. Salt and roll in flour.

Put these slices into the heated oil in a frying pan and fry over medium heat on both sides for several minutes until golden brown. Then simmer them over low heat under the lid for 10-15 minutes, turning the slices over once.

After checking readiness, sprinkle with rosemary. Increase the heat and pour some vinegar into the pan. As soon as it stops sizzling, mix the liver in a pan and immediately put it on a plate.

Note: Red wine can be used instead of vinegar.

Greek stifado from pork liver

In Greece, various kinds of stifado are prepared. The main ingredient of this dish is onions in large quantities and a lot of tomato sauce.

Fresh tomatoes are used in summer, and tomato dressings are used in winter. Stifado is cooked with different types of meat, as well as chicken and other types of liver.

• 1 kg of pork liver;
• 0.5 kg of small onions;
• A bunch of fennel;
• 400 g of tomato paste;
• Black pepper (peas);
• cinnamon stick;
• Olive oil;
• Salt to taste.

Heat 100 ml of olive oil in a saucepan. Throw the cubed liver into the pan, stirring all the time, bring to a golden color on several sides.

Reduce the fire and cover with a lid. Simmer for 10-15 minutes. Coarsely chop the onion and add to the pan to the offal to stew for another 12-15 minutes.

Increase the heat and pour one glass of water into the pan and let it boil. Immediately salt and pepper and add finely chopped fennel.

Simmer again on low heat for 5-7 minutes. Add cinnamon stick and tomato paste. Let the dish simmer for 10-15 minutes.

After about 40-50 minutes Stifado is ready. We serve such a dish with a side dish in the form of mashed potatoes, boiled rice or pasta. Pork liver can be the main ingredient in warm salads.

Considering that such dishes are considered not entirely healthy food, the question arises: how do the Greeks manage to be famous for centenarians?

It’s just that in Crete they also consume a variety of fresh salads with medicinal herbs and only natural ingredients in huge quantities. Dietary salads are an integral part of any Cretan table.

Diet salad with arugula and pork liver

This is a very healthy salad. You will need:

• Cherry tomatoes;
• Fresh lettuce leaves;
• green onion;
• Arugula;
• Any hard cheese;
• Soy sauce;
• A spoonful of natural honey.

Cut the pork liver into slices the thickness of a finger and lightly fry in a pan. Then pour them with soy sauce, add honey, pour 100 g of water and simmer until tender.

In the meantime, prepare lettuce leaves, rinse well and chop coarsely into a deep plate. Cut cherry tomatoes into two halves.

Pass the cheese through a large grater. Finely chop the green onion and arugula. Mix everything and add warm liver to the salad.

Ready salad can be poured with fresh lemon juice or vinegar. It is better to fill the salad with 0.3% extra virgin olive oil. Multivitamin salad is ready.

Venetian Pork Liver

In the countryside near Venice, there is an ancient holiday called the Day of the Pig. In this way, the locals celebrate the abundance and well-being of the village.

• 1 kg of pork liver;
• 1 kg of onion;
• 150 g of olive oil;
• 100 ml balsamic vinegar;
• 2 tsp brown sugar;
• One bunch of parsley;
• 300-400 ml of red wine;
• Black peppercorns;
• Salt.

Clear the by-product from the film and bile ducts. You can pour over a little boiling water to make the film come off easier. Wash and cut into medium cubes.

In a deep frying pan, sauté the chopped onion in half the olive oil. When the onion is slightly golden, add vinegar and sugar.

Let it simmer on low heat until caramelised. Put the finished onion in a separate bowl.

In the same pan, lightly fry the liver, adding the rest of the olive oil. We extinguish with wine, salt and pepper.

Return the onion to the skillet and sprinkle with finely chopped parsley. Mix thoroughly and leave to simmer, reducing the heat to a minimum.

Such a delicious dish goes well with potatoes baked in the oven.

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Diet dish of pork liver

• Two pieces of liver;
• Big bow;
• Red pepper;
• Green pepper;
• yellow pepper;
• A bunch of parsley;
• Olive oil;
• Lemon juice.

Cut the liver into thin slices, wash and dry. Spread on a preheated pan with 2-3 tbsp. l. olive oil.

Fry a little on each side for a few minutes to brown. We cut the vegetables in a convenient way, large or small and add to the pan.

Mix for one minute. Pour in a glass of warm water. Cover with a lid and simmer until fully cooked over low heat.

At the end, salt the dish and add the juice of half a lemon. Sprinkle with chopped parsley and let it brew under the lid for 5-10 minutes and serve.

• Salt directly at the end so that the liver does not become rubbery.

Pork liver is a nutritious and healthy meat product that can be cooked in a variety of ways - stew, fry, bake with vegetables, make meatballs and even a cake! Cooking pork liver dishes will not take much time, and to make them tasty and fragrant, you need to carefully study the chosen recipe and strictly follow its recommendations.

Pork liver fried in a pan

Pork liver stewed in a pan with onions is a great option for a hearty lunch. The finished offal can be used for salads, or consumed as an independent dish.

Required Ingredients:

• liver - 500 grams;
• vegetable oil - 25 grams;
• pepper (black) and salt - 3-4 grams each;
• flour - 140 grams;
• two bulbs.

Cooking:

1. Release the offal from the bile ducts, remove the film and wash thoroughly. It is recommended to soak the liver in milk for two hours, then its taste will become more tender.
2. Peel the onion and chop into half rings.
3. After that, cut the pork into square pieces and process them with flour.
4. In a frying pan, heat vegetable fat, place the liver in it, salt, season with pepper and fry on both sides until a brown crust appears.
5. Now add the onion to the pan and fry it along with the pork until it acquires a golden hue. It should be borne in mind that prolonged heat treatment will make the by-product tough, so it should be cooked no more than 8-10 minutes.

Fried pork liver turns out to be very appetizing, it is ideal for boiled potatoes, black rice and pickled cucumbers.

Cooking Stroganoff

Those who prefer to eat right should definitely include a pork liver dish prepared according to this recipe in their menu. The calorie content of Stroganoff meat is only 150 Kcal (per 100 grams), besides, it retains all the healthy vitamins.

Required Ingredients:

• fresh offal - 650 grams;
• milk yogurt (drinkable) - 280 ml;
• carrot;
• sea ​​salt - 5 grams;
• two bulbs;
• spices (basil, oregano, coriander) - 7 grams.

Cooking:

1. Wash the liver, peel and soak in cold water for an hour. Then cut into long slices.
2. Chop the onion into half rings, cut the carrots into strips. Simmer the vegetables in a skillet without fat for about 2 minutes to soften them.
3. Now add the offal to the carrots and onions, fry it on both sides in vegetable oil.
4. Put yogurt in a pan, salt and pour spices. After that, simmer for half an hour under a closed lid.

Delicious pork is ready, it is recommended to serve a dietary liver dish with a salad of tomatoes and cucumbers.

In a slow cooker with vegetables

The use of an electric oven allows housewives to significantly save time and effort on cooking meat dishes. Pork liver in a slow cooker with vegetables has a rich, pleasant taste, so it is perfect for an adult and children's table.

Required Ingredients:

• liver - 580 grams;
• large onion;
• one carrot;
• three bay leaves;
• one large tomato;
• sweet pepper - 270 grams;
• refined oil - 20 ml;
• small zucchini;
• a small bunch of dill and cilantro.

Cooking:

1. Put the offal in salted water and wait three hours. The liquid in which it will be must be changed periodically.
2. Then cut the liver into cubes. Peel, wash and chop all vegetables into small cubes.
3. Pour oil into the multicooker and put the pork. Set the mode "Frying" and fry the liver until golden brown.
4. Then put vegetables, bay leaf into a bowl with meat and mix. Select the "Extinguishing" function, lower the lid and cook for about 45-50 minutes.
5. To keep the pork soft, you need to salt the stews at the end of cooking.

It is recommended to cover a hot dish of vegetables and liver in a slow cooker with chopped herbs, then arrange on plates and serve.

Pork liver with sour cream

A chic treat for dinner, which all household members will definitely appreciate, is a fragrant liver stewed in sour cream. The dairy product makes pork especially tender and gives it a unique, creamy taste.

Required Ingredients:

• pork liver - 750 grams;
• carrots and onions - 2 pcs.;
• sour cream - 60 grams;
• three cloves of garlic;
• seasonings (for meat), salt - at your discretion.

Cooking:

1. Remove all films and excess fat from the liver, wash and cut into cubes. Then soak in milk for 40-50 minutes.
2. Cut the onion into slices, carrot into cubes, chop the garlic under pressure.
3. Place the pork pieces in a deep frying pan with refined oil and fry thoroughly on all sides for about seven minutes.
4. Then add vegetables, salt, season with spices and simmer for another three minutes.
5. Pour the contents of the pan with sour cream, mix, cover and cook for fifteen minutes.

Ready-made liver in sour cream can be consumed hot and cold, with stewed eggplant, pasta or any cereals.

How delicious to stew with potatoes?

This wonderful dish is prepared quickly and so simply that even an inexperienced cook can handle it. To make the treat tasty, you need to pick up a fresh liver, crumbly potatoes and use a lot of fragrant spices.

Required Ingredients:

• offal - 1 kg;
• potatoes - 5-6 pcs.;
• tomato paste - 25 grams;
• onion - 110 grams;
• 2 cloves of garlic;
• greens (any) - 80 grams;
• spices, spices and salt - to your taste.

Cooking:

1. Peel potatoes, put in a frying pan and fry in vegetable fat until it softens a little.
2. Remove the husk from the onion, rinse it with water and cut into half rings. Chop the garlic into cubes.
3. Clean the liver and wash thoroughly. Then chop it, place it in a separate pan and fry together with the onion, stirring regularly, for about 8 minutes.
4. Put fried potatoes in a cauldron, add liver to it and pour garlic. Then season with seasonings and salt.
5. Put the tomato in a bowl and dilute with water to make a semi-liquid mixture. Then pour it into a cauldron with products and stir well.
6. Fill the contents of the cauldron with water so that it slightly covers all the ingredients, then turn on the stove and simmer for 12 minutes.

Before use, fill the treat with chopped herbs and offer to try it in combination with adjika, sour cream sauce and grain bread.

Pork liver cutlets in a pan

To surprise relatives and friends with an original and healthy dinner, you can fry liver cutlets. They turn out to be especially lush and appetizing if you add semolina to the minced meat. This will not add calories to the dish, but only improve its taste and appearance.

Required Ingredients:

• pork liver - 650 grams;
• onions - 2 pcs.;
• semolina - 160 grams;
• a mixture of peppers - 6 grams;
• salt - to your taste;
• egg;
• flour or small crackers - for breading;
• sour cream - 25 grams;
• two cloves of garlic;
• cheese (hard varieties) - 150 grams.

Cooking:

1. First you need to make minced meat from the liver. To do this, free the offal from the veins, wash with running water and cut into large pieces.
2. Peel the onion and divide into four parts.
3. Grind the prepared products in a meat grinder.
4. Beat the egg into the minced liver, add pepper, sour cream, salt and chopped garlic. Then pour semolina, mix well and refrigerate for half an hour.
5. Then form cutlets from the liver mass, roll them in breadcrumbs or flour and fry on both sides in hot oil.

Until the cutlets have cooled down, you need to put them on a large dish and cover with grated cheese. Serve with lettuce and fresh tomato slices.

Delicious liver cake

A magnificent pork liver cake is quite a versatile dish - it can be a full dinner with the family or become a spicy snack on the festive table. You can make a meat cake very easily from inexpensive and affordable products.

Required Ingredients:

• pork liver - 0.7 kg;
• carrot;
• bulb;
• three raw eggs;
• mayonnaise - 180 grams;
• one boiled egg;
• flour - 85 grams;
• chopped greens - 70 grams;
• walnuts (small) - 120 grams;
• starch - 40 grams;
• clove of garlic;
• seasonings and salt - to your taste.

Cooking:

1. Grind the liver cleaned from veins and films in a blender.
2. Put raw eggs in minced meat and salt. Then add flour, starch and mix. You should get a semi-liquid, meaty dough.
3. Heat the frying pan, pour oil into it and bake liver pancakes, frying them on both sides.
4. Cool the finished pancakes and put them in a pile.
5. To make the filling for the cake, you need to peel the onions and carrots, and then cut them into small cubes.
6. Fry vegetables in vegetable fat in a frying pan. Then add chopped garlic, chopped egg (boiled), mayonnaise to them and stir.
7. Cover the meat pancakes with plenty of filling and form a cake out of them, putting the “cakes” on top of each other.
8. Send the finished treat to a cold place for three hours.

Before serving, grease the liver cake with mayonnaise, sprinkle with herbs and nuts, then divide into portions and offer to guests.

Boiled pork liver salad

For a festive banquet, you can cook a delicious salad of boiled pork liver. Thanks to the excellent combination of ingredients, the dish turns out to be nutritious, fresh, with a very interesting taste that will delight all invited guests.

Required Ingredients:

• pork offal - 0.3 kg;
• carrot;
• two pickled cucumbers;
• canned green peas - 1 can;
• salt - to taste;
• bulb;
• mayonnaise - 70 grams;
• black pepper - 3 grams;
• green onions - 5-6 feathers.

Cooking:

1. Clean and wash the liver. After that, boil it, and then cool it.
2. Peel the onion and carrot and chop into strips. Send them to the pan and fry in sunflower oil.
3. Cut the boiled liver into oblong sticks.
4. Chop pickled cucumbers into cubes.
5. In a large plate, combine sliced ​​\u200b\u200bfrom the liver and cucumbers, then add stewed vegetables to them and mix.
6. Open a jar of peas and pour it into the salad.
7. Season the dish with salt, put pepper, mayonnaise and gently stir.

The meat salad is ready, it remains to decorate it with green onions, slices of pickles and serve with hot sauce, boiled potatoes or fresh vegetables.

Delicate pate with butter

A piece of fresh crispy bread smeared with fragrant pork liver pate and a cup of hot, fragrant tea is an excellent breakfast before the start of a hard day. A savory snack can be prepared in the kitchen to pamper your loved ones during a homemade meal.

Required Ingredients:

• liver - 0.8 kg;
• one carrot;
• bulb;
• cream - 70 ml;
• paprika, turmeric - a pinch;
• butter - 75 grams;
• salt - 6 grams.

Cooking:

1. Finely chop carrots and onions.
2. Wash the liver, remove all films, vessels from it and cut into medium pieces.
3. In a pan with butter, fry the onion and carrots until light brown.
4. Send pork to the stewed vegetables and fry with them for about ten minutes. Transfer the cooked liver to a plate.
5. In the pan where the food was stewing, pour the paprika with turmeric and pour the cream. Heat the mixture well, but do not boil. Then turn off the stove and cover the pan with a lid.
6. Grind the liver fried with vegetables in a meat grinder. Then pour the cream with seasonings into the resulting mass and add salt.
7. Place the meat mixture in a blender, grind to a mushy consistency and transfer to a beautiful bowl.

You can use the finished pate immediately, or pre-cool it - then it will become even tastier.

Liver? Housewives begin to ask such a question when this offal is in their hands. Lots of options. We offer some of them.

pork: recipes

Liver with vegetables and herbs is prepared according to the following recipe. The amount of ingredients depends on the number and taste of the eaters. You can take about a kilogram of liver and season it with any number of vegetables. There are no strict limits in this recipe. And you will need a liver, onions, lard, tomatoes, salt, cilantro, green capsicum and Bulgarian.

Pork with onions and vegetables: cooking steps

Heat up the cauldron. Cut a piece of fat (100 grams is enough for a kilogram of liver) into thin slices. Put them on the bottom.

Cut the onion into half rings, put it on a layer of fat. Salt.

Defrost the liver (if not fresh), rinse and cut into small pieces. Place it on top of the bow. Salt, sprinkle with pepper.

Chop the cilantro (large bunch), sprinkle the liver with it. Place sliced ​​tomatoes on top. Next - chopped basil (it is better to take purple). Finish the bookmark with a whole pod of hot pepper and chopped bell pepper.

Cover the cauldron with a lid and put on a large fire. As soon as squashing appears in the container (i.e., the fat has melted and the food has begun to fry), reduce the heat and wait about 15 minutes.

After the time has elapsed, open the lid, mix everything and put it on a tray or plate. Now you know what to cook from pork liver. This dish is hearty, tasty and not time-consuming.

Liver stewed in sour cream

Haven't decided what to cook with pork liver yet? Then check out the following recipe. It is considered one of the most popular. Ingredients:

• liver weighing 500 grams;
• a few (3-4) tablespoons of sour cream of any fat content;
• medium bulb;
• a spoon (tea) of flour;
• salt pepper.

Cooking technology

Treat the liver first. From it you need to cut off the films and fat. Then cut into medium sized slices. Finely chop the onion and fry until golden brown and translucent in oil. After that, put the pieces of the liver in the pan and fry at the maximum level of fire so that the parts of the offal quickly “grab” from the sides and turn a little white. This will take about 4 minutes. Stir flour into sour cream and put the mass into the liver. Pepper, sprinkle with salt. Stir. Simmer the liver for about 4 minutes. Briefly cover the pan with a lid. You can add a spoonful of tomato paste to the dish. Then the liver will look like goulash. If the gravy is thick, it can be thinned with water. Stewed liver is best served with a side dish of rice, buckwheat or pasta.

If you decide what to cook from pork liver, do not disregard the recommendations for its selection and preparation. If possible, try to buy fresh liver, not frozen. A piece needs to be smelled to make sure that the product is not spoiled. The color of the offal should be between dark and too light. There should be no veins or spots. Dishes made from the liver are guaranteed not to be bitter if it is first soaked in milk.

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

Secrets of selection, processing and preparation

How to choose the right liver

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

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

1. First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver 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 give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is 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 make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. So that the liver, especially pork, does not get 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 lightly salted water. This trick should also rid the dish of bitterness.
3. But to mask the specific liver taste, products with strong, pronounced aromas will help. Onions, garlic, chili peppers, and fragrant herbs such as thyme or sage are good choices.

How to cook juicy liver

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

Dishes from the liver

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups of milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the by-product: if the volume of milk indicated 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 in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. 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 up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

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

Cooking

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 melted butter into a separate bowl and set aside to cool. For the pâté, only refined yellow butter is required, light residues can be discarded.

Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

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

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place 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 oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

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

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food 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. Place a large saucepan over medium heat, 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 pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings 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!

Pork liver is a source of amino acids, vitamins and minerals. It contains more iron than beef, so it is especially useful for people with low hemoglobin. Some do not like it because of the slight bitterness. But you just need to be able to cook pork liver deliciously.

Pork liver, unlike beef liver, is more tender, so it is ideal for making pates, liver sausages, liver pies. Cooking the liver, start with the correct processing:

1. Cut out the ducts.
2. If you plan to fry, rub it with salt, leave for eight to ten minutes, then remove the film. To prepare minced meat, you can not remove the film.
3. To remove bitterness and specific flavor, soak for several hours in milk.
4. To make the offal tender when frying, beat it off.

Pork liver pate

As mentioned above, pork liver makes delicious pâtés. Take 0.5 kg of meat and liver, 1 tbsp. spoon of cognac and sherry, 2 heads of shallots, 1 clove of garlic, 2 sprigs of parsley, ¼ teaspoon of grated ginger, 1/8 teaspoon of ground cloves, nutmeg, cinnamon, hot pepper, ground allspice, 1 tsp. a spoonful of salt, 250 g of bacon.

Twist the meat and liver in a meat grinder. Put all the ingredients in the minced meat and mix with a blender until smooth. Place two thin pieces of bacon in the bottom of a small deep dish. Put the liver mass on it, cover with bacon on top. Put the mold in a large container, pour water and put in the oven. "Water bath" will help to achieve a smooth and delicate texture. Set to 170˚C and bake for an hour and a half.

Remove the finished pate from a large container, wrap in foil, press down with a load and leave to cool. This technique will make the pâté dense and finely textured.

Pork liver in a pan

Pork liver goes well with onions. Fry the onion in vegetable fat and remove it from the pan. Fry the offal in the same fat. To make the pork liver soft and juicy, fry the pieces in a pan for one minute on each side, then close the lid, reduce the heat and simmer for 10-15 minutes. Put the liver on the onion and serve with boiled rice or stewed vegetables.

How to cook soft and juicy liver

Lovers of delicious homemade food are often interested in how to cook the liver so that it is soft and juicy. There are several simple recipes that will allow you to easily achieve this and please your family with your favorite dish.

How to cook soft and juicy chicken liver

You will need:

• • 0.5 kg of chicken liver;

• • 3 onions;

• • 1 carrot;

• • 4 tbsp. spoons of medium-fat sour cream;

• • salt and pepper.

Soft and juicy chicken liver in sour cream is one of the most famous varieties of the dish. Chicken liver is considered the softest and most pliable in cooking, so it is enough to rinse it and hold it in cool water for 30 minutes, after which you can already start cooking. Clean it from the bile ducts and film, cut into small bars. Salt and pepper.

Cut the onion and carrot into small cubes, then fry over medium heat until golden brown. Roll the liver pieces in flour and fry in vegetable oil in a separate pan until a crust forms. Add onions and carrots, then simmer for 15 minutes over low heat, covering the pan with a lid. Periodically add a tablespoon of water so that the dish does not burn and is well stewed.

Add 2-3 tablespoons of sour cream to the liver and simmer for another 10-15 minutes, stirring occasionally. Check the finished dish for firmness. If you want the liver to be softer and juicier, you can add another 1-2 tablespoons of water and hold on fire longer until the dish matches the desired taste properties.

How to cook soft and juicy pork liver

You will need:

• • 0.5 kg of pork liver;

• • 5 st. spoons of flour;

• • 2 tbsp. spoons of mayonnaise;

• • 2 tbsp. spoons of sour cream;

• • 1 onion;

• • spices.

Pork liver has a high blood content, which makes it more bitter than chicken. After washing the liver, soak it in cold water for another 1-1.5 hours. Then remove the veins and rinse again under running water. Cut into small cubes so that later they are well fried and become soft and juicy.

Roll the liver in flour, adding salt and spices to it. Heat the pan and fry the liver in vegetable oil. Please note that at this stage the dish should not be brought to a fully cooked state, so remove the liver when it begins to secrete juice abundantly and put it on a plate.

Prepare the sauce for further stewing pork liver. Pour a glass of water into a saucepan, then bring to a boil. Add mayonnaise and sour cream, stir. Place the liver pieces and diced onion into the simmering sauce. Simmer over low heat for 20 minutes until the dish is the desired degree of softness.

How to cook soft and juicy beef liver

You will need:

• • 500 g beef liver;

• • 2 carrots;

• • 2 onions;

• • 3 cabbage leaves;

• • 1 st. a spoonful of milk;

• • 1 st. a spoonful of buckwheat;

• • pork adipose tissue;

• • salt.

Beef liver is the most tough and bitter, but it is quite possible to cook it deliciously in the form of so-called liverworts. Boil buckwheat in salted water. Peel the beef liver from the film, cut into cubes and soak for half an hour in milk. Chop the onion and carrot and saute in vegetable oil. Pass the liver pieces and vegetable fry through a meat grinder or chop in a blender. Mix the resulting minced meat with the finished one and salt to taste.

Cut the pork fat grid into 10 × 10 cm squares. Wrap a tablespoon of liver mass in them, making some kind of cabbage rolls. Fry the blanks in vegetable oil until crispy, then place them in a pot or heat-resistant form, covering it with cabbage leaves. Pour a small amount of boiling water into the dishes, cover with foil or a lid and cook in an oven preheated to 180 degrees for 20 minutes.

How delicious to fry pork liver

Many housewives are concerned about the question of how it is tastier to cook the liver so that it is not tough. This recipe helps to ensure that the liver is juicy and soft. It will take about half an hour to prepare such a gravy.

You will need

• - 500 g of pork liver;
• - 300 g of kefir;
• - salt and black ground pepper to taste;
• - 1 bulb head;
• - 1 fresh carrot;
• - vegetable oil for frying.

Instruction

Prepare a pan in which you will fry all the ingredients. Peel the onion, finely chop it. Peel the carrots and rub it on a coarse grater. Place carrots and onions in a greased skillet.

Cut the liver into strips (the smaller, the better). Add to vegetables and fry over medium heat until the liver stops bleeding.

Add kefir, salt and pepper, reduce the heat to a minimum and simmer the liver for 20 minutes until tender.

Helpful advice

To make it easier to cut the liver, it must be chilled, so do not defrost it completely. The longer you fry the liver, the tougher it will be. Therefore, it must be stewed on a small fire. All purpose seasoning can be used in place of salt and pepper. To make it easier to wash your hands and cutting board of liver blood, use cold water.

Pork liver is a great product to diversify your home menu. Liver pancakes, cakes, casseroles, liver pies, gravy - the list is endless. There are no particular difficulties in cooking pork liver, and the dishes come out tasty and economical, because pork liver is inexpensive.

You will need

• - pork liver;
• - cream;
• - butter and olive oil;
• - vegetables.

Instruction

Having decided to cook pork liver, purchase a fresh product - the taste of the finished dish will directly depend on this. A good liver should have a uniform brown color without any spots, and in section, its surface is porous, slightly grainy and moist. The smell of fresh liver is usually slightly sweet, but if the amber of the product gives off sourness, you should not buy it - this usually indicates long-term storage, freezing and thawing. The dry surface of the liver can also prove a long stay on the counter.

If you do not want to cook the liver on the day of purchase, it is better to freeze it, since it should be stored for a long time only in this form. This product consists of a sufficiently large amount of water, so during normal storage it will become dry, and the finished dish will end up not very tasty.

Before cooking, clean the pork liver from the film, so that later it turns out to be especially juicy and tender. Then wash it and soak it for at least half an hour in ordinary cold water or milk - this will also add juiciness to the liver and make it softer. There is one more nuance in the preparation of this product - salt it only at the very end, when the liver is ready, otherwise it may turn out to be harsh.

Cook the liver according to the traditional recipe - stew it in sour cream with onions, carrots and herbs. To do this, soak this offal in a whole piece in milk for 1.5 hours, then remove the coarse veins and cut into small cubes. Peel and grate the carrots on a coarse grater. Onion cut into half rings. In a deep frying pan in sunflower oil, fry the onion and carrot until half cooked. Add the pork liver to the vegetables, fry everything together, stirring occasionally. As soon as the offal begins to change color, put a couple of tablespoons of sour cream in the pan, mix, add a glass of hot water or milk per 500 g of liver. Close the pan with a lid, reduce the heat, simmer the liver for about 20 minutes. Stir the gravy from time to time. Do not forget to salt to taste at the very end and add finely chopped parsley to the table when serving.

Boiled or oven-baked potatoes, pea or mashed potatoes, buckwheat porridge, pasta, boiled rice with vegetables or mushrooms are perfect as a side dish for liver stewed in sour cream. Stewed or fresh vegetables will also be a great addition to such a dish, and low-calorie and healthy.

Bake the liver in a pot with oranges and apples - this dish can pleasantly surprise guests. To prepare, cut the liver into pieces, roll in flour with a pinch of ground black pepper and fry in butter until golden brown. In a separate pan, fry a couple of onions, cut into half rings, and put them together with the liver in pots, salt. Add an apple and an orange cut into large cubes, pour 3-4 tbsp into each pot. spoons of cream and send to the oven preheated to 200 ° C for 20 minutes. Serve the finished liver directly in the pots, sprinkled with fresh herbs. Thanks to the fruit, the liver will acquire a pleasant sweet and sour taste.

Experiment with the ingredients - instead of fruits in pots, pork liver can be baked with potatoes, mushrooms, or just vegetables. Only the liver and potato pieces should be about the same size to cook evenly. Use cream, chicken or vegetable broth, plain water will do. All ingredients can be sprinkled with grated cheese to make the dish under a golden and tasty crust. From seasonings, black or white pepper, rosemary, bay leaf are suitable.

Roast the pork liver over an open fire. Cut the previously washed liver into large pieces of the same size and string them on skewers, alternating with thin pieces of fresh lard and any vegetables of your choice. Salo will make the barbecue more juicy and tender. Set the skewers on the grill and cook in the usual way for 15 minutes. At the end, sprinkle right during cooking with a mixture of salt, black and red pepper, ground coriander. Before cooking, the liver can be soaked in milk or kept for half an hour, mixed with dry mustard. And instead of fresh fat, a fat net is suitable, in which you need to wrap each piece. You can find it in the market in meat pavilions. During cooking, the liver will absorb all the fat, the grid will not be visible, and the barbecue will turn out to be especially juicy.

Pate will turn out delicious and tender from pork liver. To prepare it, fry 500 g of liver, cut into pieces, in a pan. It should cook well. Salt at the end. Separately, sauté a couple of onions and carrots in butter, cut into strips or thin sticks. Cool everything, and then mix the liver with vegetables in a blender, 2 tbsp. tablespoons of butter, black pepper and your favorite herbs. Spread the finished mixture in an even layer in a container of a suitable size, pour a thin layer of melted fat, cover and refrigerate for several hours. When the pate hardens, serve it to the table with a crispy loaf, herbs and fresh cucumbers - a tasty and healthy snack will come out.

Use pork liver for salads as well. Pre-fry it in butter without any additives, cool to room temperature and mix with red onion, arugula and watercress, add cherry tomatoes and a little bell pepper. Pour the finished salad with a gentle dressing mixed from 1 tbsp. tablespoons of lemon juice, the same amount of olive oil and 1 teaspoon of Dijon mustard.

note

Pork liver is not only a satisfying, but also a healthy product. It contains many amino acids, vitamins A, E and K, group B, the daily norm of copper and cobalt.

Almost every hostess tries to diversify the festive menu. You can surprise guests and please loved ones by preparing quail under the marinade This is a delicious and unique dish.

You will need

• • quail (4 pcs.);
  • bacon (4 strips);
  • onions (2 pcs.);
  • apple (1 pc.);
  • chicken liver (200 grams);
  • vegetable oil;
  • flour (1 tablespoon);
  • pepper to taste.
  • Marinade:
  • soy sauce (1 tablespoon);
  • olive oil (1 tablespoon);
  • honey (1 teaspoon);
  • paprika (1 teaspoon).
  • Salad:
  • white cabbage (200 grams);
  • carrots (1 pc.);
  • celery (1 pc.);
  • rhubarb (50 grams);
  • tarragon greens;
  • olive oil.