Animal liver, lungs, kidneys, heart are the basis for nutritious and very tasty minced meat, from which many dishes are prepared. Knowing the liver recipe, you can fry pies with ready-made minced offal, bake pies, make spring rolls, pasta in a navy style, and stew cabbage.
In any recipe for minced liver, onion is an obligatory ingredient.
Ingredients
Salt 1 tsp Ground black pepper 2 pinches Vegetable oil 50 grams Onion 3 pieces) Butter 50 grams Pork liver 300 grams Pig's heart 500 grams Light pork 500 grams
- Servings: 12
- Preparation time: 60 minutes
- Cooking time: 30 minutes
liver mince recipe
By learning how to cook offal correctly, you can always feed your loved ones tasty and satisfying. The desired consistency of minced meat made according to the recipe from liver is clearly visible in the photo: the finished product should turn out juicy, uniform, not dry, but not watery either. In general, the one that will be good both in baking and in a hot second course.
The proposed recipe uses pork offal, but you can take beef, chicken, mix them in your own way. Not only lungs are good in minced meat, but also kidneys and chicken stomachs.
How to cook:
- Rinse offal well under cold running water.
- Cut off the film from the lungs, remove the trachea, cut the heart in half and rinse inside.
- Cut offal into small pieces.
- Pour the heart and lungs with cold water two fingers above the level of the meat pieces and send to a strong fire.
- After boiling, salt and cook at a medium boil for 1 hour.
- Pass the raw liver through a meat grinder.
- Fry one peeled onion in oil.
- When the onion is browned, pour in the liver mass and fry until the moisture evaporates. It is very important not to dry out the liver. As soon as the pieces begin to fry, turn off the pan.
- Cut the boiled lungs and heart into small pieces and pass through a meat grinder.
- In a separate pan, fry the remaining onions, cut into cubes, along with the scrolled liver. Salt to taste, pepper.
- Connect the liver, heart and lungs, add butter, mix. If minced meat is dry, add broth.
Let the liver cool down and use it to prepare any dish of your choice.
Yeast pies with liver
Recipes for liver dishes are varied, but pastries are especially loved in our country. Having learned how to cook pies with liver filling, you can always please the household with a simple but very tasty dish. Please note: the dough is prepared in a non-dough way, but it turns out tender and light.
Ingredients:
- 1.5 st. milk;
- 15 g live yeast or 6 g dry;
- 500 g flour;
- 1 tsp salt;
- 1 st. l. Sahara;
- 2 tbsp. l. vegetable oil in the dough;
- 50 ml of vegetable oil for the pan;
- 1 kg minced liver.
How to cook
- Pour the yeast, sifted flour, salt and sugar into the milk heated to 40 ° C, pour in the oil and gently knead the elastic dough. It will be sticky at first, and that's okay. As you knead, the dough will become smooth, elastic and well lagging behind your hands.
- Leave the dough in a warm place for 20 minutes.
- When it rises, dust your work surface with flour.
- Use your hands to separate dough balls the size of a walnut and form into small balls.
- Cover everything with a towel and let rest for another 15 minutes.
- Roll each ball into a cake, spread the minced meat with a teaspoon in the center and form pies.
- Leave them to rest for 20 minutes. under the towel.
- Fry in hot oil, turning the patties as they brown.
If the liver is left, put it in a food container and put it on the shelf of the refrigerator or in the freezer.
Dishes with liver are tasty and satisfying. Cooking minced meat from offal is not difficult, and it is easy to find a use for it.
For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. It looks like there is a resurgence of interest in Liver today. There are a lot of requests for this product on the Internet. That is why I decided to show you today how to properly cook liver, that is, what is processed from the failure of animals. It is traditionally believed that these are the lungs, heart and liver.
All this is very cheap in the market, in comparison with meat. Why not give it a try, even though it's considered a second-rate product? Cheap and cheerful! You will cook this whole set, and there will be enough for everything - for naval pasta (next time I will definitely tell you how to cook them), pies, dumplings, sausages, pancakes and much more.
Please do not confuse store liver, or what they call liver, liver sausage . Or store-bought pies with the so-called liver. All this did not lie next to a real liver. And now you are convinced of this! Let it be a high-calorie dish, and then you have to, but it was very tasty ...
Products
- Lungs, liver, heart (failure) - 500 gr.
- Onion - 300 gr.
- Butter - a piece
- Vegetable oil - for frying
- Salt and pepper - to taste
- Bay leaf - optional
- Garlic (optional) - 3-4 cloves
How to cook liver at home - step by step instructions with photos
We wash the failure, and leave it in the water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. Large pieces will be cut into smaller pieces, because then the water is guaranteed not to run away when it boils, as is often the case. Therefore, it will be necessary then to carefully monitor!
Step 1. Soak up the failure and remove the hymen
Pour water into a large saucepan, bring to a boil and send the lungs and heart to boil. After five minutes, we will drain this one, pour another water, and cook in it. And we will cook the liver, if it is. If not, then it doesn’t matter, it will turn out no less tasty without this ingredient. It is also necessary to thoroughly wash, remove all unnecessary and cut into pieces convenient for frying. It would be nice to soak it in milk before that.
Step 2. Soak the liver in milk and cut into pieces
Let's send the liver pieces to the pan, let them fry, not steam, until a brown crisp. And we'll take care of the bow. There should be a lot of it in the liver. Do not be sad that your family will not accept it. They will be so engrossed in their food that they will not notice the treacherous presence of fried onions. We fry it so that it becomes transparent. Take your time, because the first two ingredients take at least an hour to cook. By the way, you can salt and pepper the onion now, at the end of frying.
Step 3. Cut the onion and fry
Have you made sure that the heart and lung are ready? We cool them by laying them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. We just have to cut into pieces convenient for grinding in a meat grinder.
Step 4. Cool the failure and cut into pieces
By the way, if you do not have, say, a liver, replace it with another product. On the same chicken liver, a piece of beef, or put an udder. This is how every time you add something new, you will diversify the taste of the liver filling. And now we turn on the meat grinder, or set the usual one, and grind pieces of the liver, lung and heart.
Step 5. Grind the liver, lungs and heart in a meat grinder
Pour the oil from the pan along with the onion into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the stuffing turns out to be dry, you can add a little broth to it, in which the failure was cooked, warmed butter. It will be even tastier and more tender!
Step 6. Connect the onion and minced meat
By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. The taste will not change from this, but this option will appeal to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before stuffing, you can overcook it for a short time and add a piece of butter.
Step 7. Overcook the minced meat and add a piece of butter
How to make liver even more appetizing: some useful tips
- You don't need to put a lot of salt, pepper will do its job.
- Let the quantity of all ingredients be approximately the same.
- If anything, you can arrange a mixture, that is, put beef lungs, a pork heart, and so on. By the way, liver is super tasty if you put your tongue in it, lard!
- Do not forget to follow the foam, which will appear abundantly as soon as the water boils in the pan, where there is already a failure. That's why you need to cut them into pieces.
- In the broth in which the failure is cooked, you can add carrots, bay leaves, garlic, etc.
- You can not grind all the parts, because all the stuffing cannot be used at once.
- If you add more butter, you can make something like a pate, which you then spread on a bun.
There are many recipes using liver: in homemade cakes, soups, dumplings, etc. What is a liver - even novice cooks know. Offal of domestic animals (cows, pigs) is fried in olive, vegetable or butter, boiled, stewed, seasoned with spices. Scrolling the cooked offal through a meat grinder, they get delicious liver fillings for pies that will impress any gourmet. Liver is much cheaper than meat, but often surpasses it in nutritional value.
What is liver made of?
Liver is the insides of poultry (ducks, geese, chickens, turkeys), which are often referred to as "offal", and domestic animals (pigs, cows, rams) used in cooking. Offal such as diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys are suitable for cooking. The use of these organs for cooking homemade soups, dumplings, fritters significantly reduces the cost of food, while maintaining nutritional value, even exceeding it in comparison with meat dishes.
Different parts of the liver have a certain nutritional value. For example, for 100 g of beef liver (calorie content 183 kcal), there are 14.4 g of proteins, 12.8 g of fat, 3.2 g of carbohydrates. By regularly consuming beef liver, pork liver, rich in trace elements, especially iron, which has a beneficial effect on the blood-forming organs, you can forget about low hemoglobin. Care should be taken to offer dishes with liver to the elderly due to the high content of vitamin D in liver mince, which is harmful to the body of the elderly, but beneficial to children. Leaver consists of:
- liver;
- kidneys;
- hearts;
- lungs;
- trachea;
- diaphragms;
- stomach (abomasum, mesentery);
- udder.
Leaver homemade in cooking
How to cook beef or pork liver? The internal organs for minced meat (heart, kidneys, liver, lungs) are boiled in lightly salted water with one bay leaf until tender (it is better to cook offal separately). After boiling water, the offal is boiled with the lid ajar over medium heat: lungs - an hour and a half, heart - an hour and a half, liver - 20 minutes, kidneys - 1 hour. Before cooking, the kidneys are soaked for 3-4 hours in cold water, changing it periodically, and the liver - 35 minutes. in milk, so it will be more tender.
The boiled, cooled entrails are scrolled through a meat grinder with onions and carrots fried in vegetable oil. The minced meat is kneaded with hands, adding salt, ground black pepper to taste, a little broth in which the offal was cooked. Store the workpiece in a cold place in glass containers, jars, watering with fat melted from lard (lard).
Liver is ideal as a filling for dumplings, pancakes, pies, cold and hot snacks. What is prepared from offal:
- abomasum (stomach), udder, heart are used for Azerbaijani khash, Polish flaki soup;
- kidneys are suitable for cooking second courses, soups, hodgepodges;
- pates, second fried dishes, canned food are more often prepared from the liver;
- stewed dishes of national Belarusian, Russian cuisine with porridges are prepared with mesentery;
- from pork diaphragms, lard, kidneys, liver, heart, lungs, a saltison meat appetizer is prepared - an analogue of the German brawn;
- liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.
liver recipes
Not only the nutritional value of liver is important in cooking, but also the budget of dishes, a variety of recipes. Offal is fried, stewed, boiled, supplemented with spices, seasonings that give a unique piquancy to food. You can add mushrooms, finely chopped greens, fried onions, rice, hard-boiled chicken eggs to the filling. By-products are subjected to different types of heat treatment:
- The liver is boiled with bay leaf, fried with spices (rosemary, zira, coriander).
- Before use, it is recommended to blanch raw pork liver (cut into large pieces, boil for about 6 minutes in salted water, rinse with clean cold water). Thanks to this method, the liver stops bitter, becomes tender, juicy.
- Second courses, which include vegetables and flour (blank, scars, flasks), are prepared with the udder, stomach, heart, while the offal is subjected to many hours of cooking.
- Original schnitzels are prepared from the udder, which are breaded in breadcrumbs and then fried.
- Boiled kidneys are suitable for soups, hodgepodges, in stew - for main courses.
Naval pasta
- Time: half an hour.
- Servings: 10 persons.
- Calorie content of the dish: 219 kcal.
- Purpose: second, lunch, dinner.
- Cuisine: international.
- Difficulty: easy.
At first glance, such a simple everyday dish as naval pasta can be changed beyond recognition by using minced liver instead of the usual minced meat with onions. Lamb giblets saturate the pasta with an inimitable tart aroma. If the smell, the taste of lamb is unusual, the use of pork or beef entrails is allowed. Naval pasta is prepared from a pre-made liver very quickly, but if you take the insides raw, you need to additionally take into account the cooking time - an hour and a half.
Ingredients:
- pasta - 0.5 kg;
- beef giblets (heart, lungs, liver) - 0.5 kg;
- large onion - 2 pcs.;
- garlic - 3 cloves;
- butter, olive oil - 30 g each;
- salt - to taste;
Cooking method:
Rustic pies
- Time: 2 hours.
- Servings: 12 persons.
- Calorie content of the dish: 183 kcal.
- Purpose: lunch, afternoon snack.
- Cuisine: Russian.
- Difficulty: medium.
Delicious liver pies are perfect for a hearty breakfast, lunch with broth or just as an afternoon snack. If the dough is kneaded with live yeast, then it is better to put it overnight, “fast” yeast will reduce the time by 4 or more hours. If desired, diversify the liver filling by adding crushed hearts and lungs. Hearts, liver, ventricles of birds (turkeys, chickens) cook even faster, they are also suitable for rustic pies.
Ingredients:
- flour - 700 g;
- milk - 500 ml;
- beef liver - 1 kg;
- egg - 1 pc.;
- carrots - 1 pc.;
- onion - 2 pcs.;
- butter - 20 g;
- vegetable oil - 6-7 tablespoons;
- yeast - 9 g;
- sugar - 3 tablespoons;
- salt - 1.5 tsp;
- ground black pepper - to taste;
Cooking method:
Vareniki
- Time: 2.5 hours.
- Servings: 12 persons.
- Calorie content of the dish: 235 kcal.
- Purpose: lunch, dinner.
- Cuisine: Ukrainian.
- Difficulty: medium.
Very tasty, juicy dumplings are obtained stuffed with a mixture of offal: liver, lung, heart. Buds can give a specific flavor that not everyone likes, so it's best not to use them. Liver stuffing can be purchased in advance, or by frying offal with salt and black pepper, grind them with a blender. Due to kefir or fermented baked milk, the dough turns out to be very tender, plastic, easy to mold.
Ingredients:
- liver - 350 g;
- wheat flour - 2.5 cups;
- egg - 1 pc.;
- kefir (any fat content) or fermented baked milk - 1 tbsp.;
- medium bulb - 1 pc.;
- vegetable oil - 2 tablespoons;
- salt - 1 tsp;
- ground black pepper - to taste;
- water for cooking;
- sour cream - 2 tbsp.
Cooking method:
Pancakes with liver
- Time: 1 hour..
- Servings: 5 persons.
- Calorie content of the dish: 140 kcal.
- Cuisine: Russian.
- Difficulty: easy.
The recipe for custard pancakes is suitable for housewives who love satisfying, healthy, varied feeding of households. Pork liver filling can be supplemented with other insides: heart, lung. Pancakes can be cooked with yeast or kefir, and if you add a couple of tablespoons of vegetable oil to the dough before frying, you can bake them in a pan without adding oil.
Ingredients:
- boiled pork liver - 300 g;
- wheat flour - 1 tbsp.;
- egg - 1 pc.;
- kefir - 1 tbsp.;
- boiling water - ½ tbsp.;
- sugar - 1 tbsp;
- onion - 2 pcs.;
- salt - 1.5 tbsp;
- soda - ¼ tsp
Cooking method:
Solyanka
- Time: 4 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 201 kcal.
- Purpose: lunch, dinner, first.
- Cuisine: Russian.
- Difficulty: high.
Solyanka is by no means an everyday dish; it is difficult to call it a budget option. With the preparation of such a soup, you can please the family gathered for a festive dinner. The soup is thick, rich and warming. The spicy sour-salty taste is especially liked by men. The recipe for such a hodgepodge will take pride of place in the cookbook of the hostess who loves to pamper the household with delicacies.
Ingredients:
- meat bones - 0.5 kg;
- smoked ribs - 0.5 kg;
- beef kidneys - 100 g;
- beef heart - 100 g;
- beef tongue - 100 g;
- udder - 50 g;
- onions - 2 pcs.;
- olives - 100 g;
- pickled cucumbers barrel - 3 pcs.;
- cucumber pickle - 100 ml;
- capers - 50 g;
- tomato paste - 2 tablespoons;
- olive oil and butter - 30 g each;
- lemon - a few slices;
- allspice, salt - to taste;
- greens - 1 bunch;
- sour cream - to taste.
Cooking method:
Pork liver pate
- Time: 5 hours 40 minutes.
- Servings: 12 persons.
- Calorie content of the dish: 183 kcal.
- Cuisine: European.
- Difficulty: medium.
Pork pate is a hearty everyday dish that will take its rightful place on the festive table if served in tartlets, puff baskets, on crackers, toasts, decorated with mayonnaise and herbs. Some housewives, when making pate, additionally add garlic, carrots, and favorite spices to the mass. An important condition for perfect taste is a fresh, red-brown liver without bile ducts or blood clots. Milk with sugar, in which it can be soaked, will give a special tenderness to the liver.
Ingredients:
- pork liver - 1 kg;
- lard - 100 g;
- onions - 3 pcs.;
- butter - 100 g;
- bay leaf - 1 pc.;
- ground black pepper - 1/3 tsp;
- dill - 1 bunch.
Cooking method:
Liverwurst
- Time: 3 hours.
- Servings: 12 persons.
- Calorie content of the dish: 326 kcal.
- Purpose: breakfast, lunch, snack.
- Cuisine: European.
- Difficulty: high.
Boiled homemade liverwurst is served with a side dish as a second course or cut into sandwiches. It will delight households with a delicate meat aroma, excellent taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is a classic, if desired, such a composition can be diversified with pork, veal, beef liver.
Ingredients:
- boiled liver - 2 kg;
- cleaned intestines - 5 pcs. 6 meters long;
- eggs - 16 pcs.;
- onion - 3 pcs.;
- sour cream - 500 g;
- salt - to taste;
- seasoning - to taste.
Cooking method:
Potato rolls with liver
- Time: 5 hours.
- Servings: 16 persons.
- Calorie content of the dish: 233 kcal.
- Purpose: lunch, afternoon snack, dinner.
- Cuisine: Russian.
- Difficulty: high.
Cooking potato rolls with liver will take a lot of time, this recipe cannot be called simple, but the result will surely please the hostess. Yeast dough on mashed potatoes combined with liver filling will create a feeling of a festive dinner. Rolls are tasty, appetizing, satisfying, beautiful. They are not ashamed to offer guests as a main dish.
Ingredients:
- liver - 2 kg;
- mashed potatoes - 400 g;
- potato decoction - 200 ml;
- eggs - 2 pcs.;
- flour - 650 g;
- onion - 0.5 kg;
- vegetable oil and butter - 100 ml each;
- instant yeast - 8 g;
- sugar - 30 g;
- salt - 10 g;
- crushed black pepper - to taste.
Cooking method:
Liver fritters
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 149 kcal.
- Purpose: breakfast, lunch, dinner, children's table.
- Cuisine: Russian.
- Difficulty: easy.
The recipe for liver pancakes allows the use of any liver: pork, beef, chicken. Pancakes are healthy, they cook very quickly, thanks to onions they turn out fragrant, juicy. Children will like such food, enrich the daily diet of those who do not really like the liver in its pure form, but suffer from a lack of useful trace elements, especially iron.
Ingredients:
- beef liver - 600 g;
- egg - 1 piece;
- wheat flour - 2 tbsp;
- onion - 1 piece;
- vegetable oil - 50 ml;
- salt - to taste.
Cooking method:
Liver cake with Korean carrots
- Time: 2 hours.
- Servings: 12 persons.
- Calorie content of the dish: 208 kcal.
- Purpose: lunch, dinner, festive table.
- Cuisine: Asian.
- Difficulty: medium.
A hostess who wants to surprise guests with non-traditional, savory, bright snacks will come to the rescue with a recipe for liver cake with Korean carrots. If you have time, you can cook such an appetizer yourself, or purchase it in a store, saving time. There are no unconditional recommendations for choosing a liver: chicken, pork, beef are suitable. The cake turns out to be high-calorie, so it is undesirable for those who are on a diet to abuse it.
Ingredients:
- beef liver - 1 kg;
- eggs - 2 pcs.;
- onion - 3 pcs.;
- fresh carrots - 2 pcs.;
- Korean carrots - 200 g;
- garlic - 4 cloves;
- vegetable oil - 50 ml;
- flour - 4 tablespoons;
- mayonnaise - 400 g;
- hard cheese - 100 g (optional);
- salt - to taste;
- sugar - 1 tbsp;
- water - 200 ml;
- table vinegar - 2 tablespoons;
- ground black pepper - to taste.
Cooking method:
Video
All gourmets of the world are divided into those who love offal, and those who cannot eat it. And for those, for others, we have collected simple and healthy recipes that you must try.
Offal, or giblets, is commonly called the internal organs of animals, as well as the head, ears, udder, tail. Liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea: despite the unattractive appearance of these products, they should not be neglected. "Pickles" from offal are not only very tasty, but also contain a huge amount of minerals necessary for the body. The chefs of the best restaurants prepare gourmet dishes from offal. And in order to beat off the specific smell that is characteristic of any offal, experts recommend soaking in milk, rubbing with salt or pickling with herbs and vegetable oil.
Offal is used in many national recipes of a particular cuisine. For example, the national delicacy haggis comes from Scotland. The legend of its appearance, by the way, is similar to the stories of the appearance of most offal dishes.
A long time ago, at Scottish castles, cooks slaughtered lamb for the festive table for the nobility, did not throw out the insides, but allowed the servants to keep them for cooking. And so an unusual dish appeared - haggis.
True, there is another version. The wives of the highlanders, who went to sell a flock of sheep to the fair, prepared food for the journey - chopped offal of sheep cooked on fire. And they “wrapped” them in the stomach - it was convenient and practical. But one way or another, for the first time, poor people began to eat offal.
Interesting Facts:
- about 40% of tourists who come to Scotland believe that haggis is an animal;
- Robert Burns, famous Scottish poet, wrote an ode to haggis! To this day, there is a tradition: on January 25 of each year, this laudatory poem is read, haggis is eaten and whiskey is drunk;
- Haggis is the most famous national dish of Scotland. And although it does not have a very attractive appearance, everyone who has ever heard of him and has been in Scotland could not resist the temptation to try him;
- today, in restaurants, haggis is served with pearl barley risotto and a glass of Scotch whiskey - dram, which means "sip" in slang.
Especially for Passion.ru readers - a recipe for a dish from the Scottish Cage restaurant.
haggis
You will need:
- lamb stomach - 1 pc.
- heart - 1 pc.
- liver - 1 pc.
- lard - 200 g
- onion - 3 pcs.
- salt - 1 teaspoon
- black pepper - ½ teaspoon
- cayenne pepper - ¼ teaspoon
- nutmeg - ½ teaspoon
- broth - ¾ cup
Cooking:
Thoroughly wash the lamb stomach from all sides and soak for a day (we change the water every few hours). We cut the offal into a cube, about 5-6 mm. Fry in bacon with chopped onions. Stew the fried offal for about an hour. You can add lamb broth if you like. Ten minutes before readiness, put the spices: pepper, nutmeg. We cool, do not stuff the stomach very tightly, since when cooking its walls will shrink. Boil the haggis for three hours in salted water, adding water as it boils away. Once cooked, bake in the oven for five minutes to remove excess moisture and get a crust.
Kuchmachi
Here is another similar legend. Earlier in Georgia, rich people, when they slaughtered cattle, took the meat for themselves, and gave the legs, head and offal to the poor. Once the owner of the yard came to his shepherds, felt a pleasant and appetizing smell and saw that they were eating a dish of giblets - kuchmachi. He was invited to join the meal. The taste of the food amazed this man. Since then, when cattle were slaughtered, he took the offal for himself, and gave most of the meat to the peasants. He really liked the kuchmachi.
You will need:
- beef liver - 116 g
- Pork undercuts - 62 g
- duck-suneli - 1 g
- adjika - 7 g
- fresh garlic - 4 g
- kondari - 1 g
- cloves - 0.5 g
- red onion - 12 g
- vegetable oil - 10 ml
- vinegar - 5 ml
- pomegranate seeds - 20 g
- fresh herbs - 10 g
- salt pepper
Cooking:
Liver (offal, beef liver, beef lungs, heart, kidneys) rinse, peel. Grate large pieces with spices (salt, hops-suneli, utsko-suneli, red pepper, hot pepper and crushed pomegranate seeds). Boil until tender in boiling water, add vinegar. Then cut the liver into small pieces. Fry in a pan with olive oil. When serving, garnish with pomegranate seeds and green leaves.
The rest of the dishes offered by restaurants have similar stories, we will not repeat ourselves, but we share recipes!
Veal cheeks on potato gratin
You will need:
- veal cheeks - 500 g
- onion - 150 g
- carrots - 150 g
- celery - 150 g
- garlic - 20 g
- flour - 30 g
- vegetable oil - 50 ml
- sage - 1 g
- thyme - 1 g
- rosemary - 1 g
- white wine - 700 ml
- water - 1.5 l
- vegetable broth - 1.5 l
- peeled tomatoes in their own juice - 300 g
- cream - 140 ml
- boiled potatoes - 100 g
- parmesan cheese - 50 g
- sweet paprika - 1 g
- salt, pepper - to taste
Cooking:
Onion, garlic, carrots and celery cut into small cubes. Peel the beef cheeks from the veins, cut into pieces of about 150 g each. Salt, pepper, dip in flour (bread) and fry in vegetable oil.
Fry vegetables in the same pan. Add the finely chopped thyme, sage and rosemary, then pour in the white wine.
After the wine is stewed, pour in the vegetable broth. Then salt, pepper, add peeled tomatoes. Put all the ingredients in the oven with the lid closed for at least two hours (you may have to increase the time to three hours) at 180 degrees until the cheeks are soft.
After the cheeks are cooked, boil the potatoes and cut into slices. Prepare a porcelain container by filling its bottom with cream (30 ml). Put the potatoes there and add the remaining cream, sprinkle with salt, pepper, paprika and parmesan cheese.
Bake everything in the oven for 10 minutes, then remove and put the veal cheeks on top of the potatoes.
Hare kidneys stewed with cumin and barberry in round bread
You will need:
- hare kidneys - 150 g
- onion - to taste
- garlic - to taste
- champignons - 100 g
- loaf of white bread - 1 pc.
- cumin - 5 g
- barberry - 5 g
- sour cream - 100-150 g
- cheddar cheese - 50-100 g
Cooking:
We take the hare kidneys and fry them with finely chopped onion and garlic until golden brown. Separately, fry the small champignons whole.
In the meantime, we cut out the middle of the round bread to make a container, and put it in the oven, burning from the inside so that a crust forms and the bread cannot absorb the sauce.
We spread the fried kidneys and mushrooms in bread, then put cumin, barberry and pour sour cream to the top. Rub generously on top of cheddar cheese, put in the oven for 20 minutes. As soon as you smell the aroma, take out the dish.
When you eat deliciousness, do not forget to dip the bread cheese crust into the resulting sauce.
Salad with chicken liver and toast
You will need:
- chicken liver - 60 g
- salad mix - 50 g
- mustard sauce - 40 g
- cherry tomatoes - 10 g
- radish - 5 g
- green onions - 5 g
- garlic - 15 g
- thyme - 7 g
- Dijon mustard - 12 g
- honey - 50 g
- red wine - 300 ml
- granulated sugar - a pinch
- rosemary - a pinch
- salt, pepper, vegetable oil - to taste
Cooking:
For demi-glace sauce, fry garlic, rosemary, thyme in vegetable oil. After adding the wine, boil for 10 minutes over medium heat. Put the Dijon mustard, honey, sugar, salt and pepper into the pan, mix thoroughly, cook for two minutes.
Combine the two consistency, mix and simmer over low heat for 25-30 minutes. Cool the finished sauce and strain through a sieve.
For salad, fry the liver in a pan. Put a mix of salads, cherry tomatoes cut into four parts, radish slices (cut into thin slices), and a prepared liver into a deep bowl. Serve the finished dish with chilled demi-glace sauce.
Chicken soup with homemade noodles
You will need:
- chicken broth - 200 ml
- carrots - 14 g
- chicken breast - 30 g
- greens - 5 g
- noodles - 15 g
- garlic oil - 3 g
- quail egg - 1 pc.
- chicken hearts - 20 g
- chicken stomachs - 20 g
- salt, pepper - to taste
Cooking:
Stew the grated carrots in a skillet over medium heat, adding garlic oil. Boil chicken breast, separately - quail egg, noodles, chicken hearts and stomachs.
Add all the ingredients to the chicken broth and bring to a boil, cook for two to four minutes. Add salt, pepper, herbs.
Pancakes with buckwheat porridge and offal
You will need:
- wheat pancakes
- minced meat with buckwheat and offal
- sour cream - 50g
For pancakes:
- wheat flour - 600 g
- sugar - 100 g
- vegetable oil - 100 g
- egg - 1 pc.
- salt - 1 g
- milk - 4 cups
In a deep bowl, knead the dough for pancakes. Sift flour and combine with sugar, salt, add milk. Beat the egg separately and fold into the batter. Mix everything so that there are no lumps. Bake pancakes in a hot pan with vegetable oil.
For filling:
- boiled buckwheat - 450 g
- chicken broth - 250 g
- boiled offal - 700 g
- onion - 300 g
- butter - 70 g
- dill - 10 g
- salt / pepper - 4 g
- giblet broth - 100 g
Filling preparation:
Separate the giblets from the veins and boil in salted water until tender (40-50 minutes). Cut the onion into small cubes and fry in butter until golden brown. Punch the finished giblets with a blender. Boil buckwheat until cooked with the addition of broth from giblets. Let the porridge stand under the lid and steam it completely. Mix it with chopped giblets and onions. Salt and pepper to taste. Stir and add a little broth from giblets to the finished minced meat for juiciness. We wrap the filling in ready-made pancakes.
Buckwheat porridge with giblets
You will need:
- boiled buckwheat - 150 g
- giblets (chicken hearts, stomachs and liver) - 50 g
- vegetable broth - 50 ml
- onion - 25 g
- butter - 10 g
- salt, pepper - to taste
- parsley - 5 g
Cooking:
Boil buckwheat. Finely chop the offal and fry with onions. Then add vegetable broth, salt, pepper, boiled buckwheat to them and cook for another five to six minutes. Add butter and leave on fire for three minutes. Remove from heat, transfer to a dish and add chopped parsley.
Salad with rabbit liver
You will need:
- spinach - 20 g
- pear - 20 g or 1 slice
- pumpkin pulp - 20 g
- cherry tomato - 1 pc.
- rabbit liver - 80 g
- pomegranate sauce - 20 ml or 1 tbsp. a spoon
- dry white wine - 10 ml or 2 teaspoons
- sugar - 20 g or 2 teaspoons
- butter - 20 g
- lemon juice - 10 ml or 2 teaspoons
- olive oil - 10 ml or 2 teaspoons
- sunflower oil - 20 ml or 1 tbsp. a spoon
- egg - 1 pc.
- sea salt - a pinch
Cooking:
Fry rabbit liver in sunflower oil. Mix with spinach. Put half the butter, a teaspoon of sugar, a slice of pear into the pan. Pour in a teaspoon of wine, half a lemon juice and a teaspoon of olive oil. Evaporate the wine over low heat and caramelize the pear for about five minutes.
Cut the pumpkin into cubes and caramelize in the same way as a pear, but a little longer, about eight minutes. Prepare a poached egg.
Put the liver with spinach in a slide in the middle of the plate. Drizzle with pomegranate sauce. Put a poached egg on top, season with salt.
Decorate the dish with cherry halves and caramelized pear and pumpkin.
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