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.
If you and I, dear readers, are not vegetarians, then we are well aware that meat products play an important role for our body. An equally important role in a full-fledged balanced diet is played by offal, or liver.
Offal contains a whole set, such as vitamins A, B1, B5 (the liver and heart are especially rich in them), B6, B12 (kidneys and heart are leaders). Offal contains important substances such as biotin, which affects metabolism and plays a big role in skin and hair health, choline, folic acid and inositol. Liver contains iron, copper, calcium, magnesium, etc. in large quantities.
And of course, for culinary specialists, offal is an important product that requires the scope of imagination and skill in preparing various dishes from them. Today we are visiting liver and dishes made from it.
If you just take a boiled lung, cut it into pieces and add it to the liver poached in a pan and simmer it all together, you will get a wonderful dish. It can be served with mashed potatoes, rice or pasta. Just add your favorite spices to it.
And what delicious minced meat for pies and pies is obtained from liver! We talked about this before. And then I gave a recipe for a delicious soup "hashi" from offal.
Now, the recipes.
Liver stewed with mushrooms
Would need
500 g of liver, 1 cup of chopped dried mushrooms, 4 tablespoons of melted lard, 4 tablespoons of sour cream, 1 onion, pepper and salt to taste.
Rinse the liver, cut into small pieces, fry. soak, boil, finely chop and fry with onion, cut into rings. Place the liver, mushrooms and onions in a pot, pour over the decoction of mushrooms, add sour cream and tomato paste and simmer until tender.
Serve with boiled potatoes and a salad of fresh vegetables.
Homemade beef liver pate
Let's take
0.5 kg of beef liver, 100 g of smoked pork belly, 50 g of smoked lard, 1 onion, 4 cloves, 1 glass of cognac, salt, ground black pepper to taste.
We will cook the liver, pork belly, garlic and onion until the liver turns pink on the cut. Then we pass everything together through a meat grinder, add salt, ground black pepper, pour cognac and mix well.
We put the prepared mass into a mold, cover it with slices of lard, parchment on top and put the mold on a baking sheet with hot water. We will bake the pate in an oven preheated to 120 C for 1.5 hours.
Cool the pate without removing it from the mold, put it on a dish and cut into thin slices.
Liver with champignons and tomatoes
For 1-2 servings you will need
200 g liver, 3-4 small onions, 100 g champignons, 1 tbsp. a spoonful of margarine or butter, 1/2 teaspoon salt, 1/2 g pepper, 1/2 can of chopped canned, 1 garlic clove, 1/2 teaspoon basil.
Wash and dry the liver. Cut it into cubes or thin slices. Peel the onions and mushrooms if you are using fresh mushrooms. Melt some of the butter over medium heat in a skillet. When it is calcined, put the liver there. Fry until the liver becomes a delicate brown color on all sides. Transfer the liver to a saucepan.
Fry the onion and then the mushrooms in the remaining oil. Salt and pepper. Transfer the onions, mushrooms and tomatoes to a saucepan. Stir and cook covered for about 10 minutes. Season with crushed or crushed garlic and basil.
Serve the liver with boiled potatoes, pasta or rice.
Liver pate
Let's take
500 g liver (beef, veal or pork), 100 g bacon, 100 g butter, 1 parsley and 1 onion.
Wash the liver, remove films and bile ducts and cut into small pieces, and peeled carrots, parsley and onions into thin slices. Fry all this until fully cooked with bacon, also cut into pieces, adding 1 bay leaf and a few peas of allspice.
After that, skip all the ingredients 2-3 times through a meat grinder. It is very important to properly fry the liver without overcooking it, otherwise the pate will not turn out as juicy as it should be. Place the mashed liver in a saucepan, add salt, pepper to taste and beat with a spatula, gradually adding butter.
Transfer the prepared pate to a glass or porcelain dish and cool.
Zrazy from the liver
Would need
800 g liver, 2 onions, 100 g bacon, 2 pickled cucumbers, salt, ground pepper, 1 cup sour cream, 1 tbsp. a spoonful of flour, greens.
Cut the prepared liver (remove the film and cut out the bile ducts), cut into slices, lightly beat off, sprinkle with finely chopped onions, overlay with strips of bacon, thin circles of cucumbers, roll up, tie with a white thread and fry the zrazy in boiling fat. Add liquid, salt, pepper and simmer over low heat until tender.
Remove the zrazy from the pan, remove the threads, on the remaining liquid, add sour cream and flour.
Serve with boiled potatoes and salad.
Beef liver in white wine
Let's take
400 g beef liver, 1/2 cup dry white wine, 1/4 cup cream (20-30% fat), 1 tbsp. a spoonful of finely chopped basil, 2-3 tbsp. tablespoons refined vegetable or unrefined olive oil for frying. In addition, you will need
12 grapes, cut in half and pitted, 30 g butter, wheat flour for thick double breading, 1 tbsp. a spoonful of finely chopped dill, salt, black pepper.
Cut the liver into portioned slices 1.5 cm thick, marinate for 1 hour in the cold (in) in a tightly closed enameled or glass dish in a mixture of wine, cream and half of the total amount of basil, turning or shaking vigorously every 15 minutes for marinating uniformity.
After an hour, remove the slices from the marinade, letting it drain well from each piece. Arrange on a plate, salt and pepper to taste on one side and on the other, each piece is generously rolled in flour scattered in another plate. Set aside for 1 minute (so that the breading has time to soak) on a sheet of writing paper. Then gently roll on each side and sides again and quickly fry in a pre-heated pan with vegetable oil. Once for 1-2 minutes (the fewer minutes, the more valuable vitamins that are indispensable in winter, which are practically absent in plant foods!) Fry first on one side, then on the other, remove from the pan on slightly warmed portioned plates.
In a pan that remains on fire, immediately pour the entire marinade. Put the peeled grapes and the remaining basil, bring to a boil over high heat and, without reducing the heat, boil for 20 minutes, stirring vigorously. Then remove from heat, let cool slightly while stirring for 20-30 seconds, add butter and finely chopped fresh dill, mix everything quickly and thoroughly.
Pour the resulting sauce over the hot liver, which is served on the table, sprinkled with fresh chopped herbs on top, with a side dish to taste.
Mashed potatoes or potatoes boiled in a saturated salt solution are great with this dish.
Potato with liver in a pot
Boil 1 kg of potatoes in their skins for 10 minutes, then peel with a sharp knife and cut into slices. Lightly fry 2-3 finely chopped onions. Cut 500 g of liver into slices and quickly fry.
In a well-oiled pot, put potatoes, liver, onions in layers, a little bacon and spices on the top layer of the liver, cover with the last layer of potatoes, pour 1/4 l of beef broth and simmer in the oven until tender.
It turns out a very tasty and appetizing dish!
Glazed pate
For pate, take
1280 g beef liver or 1200 pork (mutton), 100 g butter or margarine, 36 g onions, 50 g milk or broth, 100 g processed cheese, 10 g nutmeg, pepper.
Glazing will require
150 g butter or margarine, 30 g sour cream, 5 g sugar, 10 g mustard, salt.
Remove the film from the liver, cut into pieces and fry with onions, put in a saucepan and simmer with a small amount of broth or milk until tender, season with salt and spices. We pass the prepared liver through a meat grinder, beat it well. Cut the cheese into cubes and mix with the finished pate. We form the resulting mass into round loaves and cover with glaze made from margarine with sour cream. We wrap the molded pate in cellophane or parchment paper and put it in the cold.
Berlin-style veal liver
Let's take
4 slices of veal liver 150 g each, 2 large onions, 3 large apples, 3 tbsp. tablespoons of premium flour, 100 g of butter, twice on the tip of a knife of white pepper, salt.
We clean the liver slices from the films, remove the bile ducts, wash and dry with a napkin.
Peel the apples, remove the core and cut the whole apples into 8 transverse slices - each so that rings are obtained. Roll the liver in flour, shake off excess flour. Melt 1/3 of the butter in a frying pan. Brown the apple slices on both sides on it and transfer to a warm place (so as not to cool down). In the same oil, brown the onion, cut into rings, and also set aside in a warm place.
Roll the liver slices in flour again. In another frying pan, heat the rest of the oil and fry the liver slices on it for 1.5-2 minutes on each side, pouring the oil from under the apples and onions. Pepper the liver, put it on a heated dish and cover with fried apples and onions on top.
The dish will be delicious if instead of apples, cover the liver with round slices of fried fresh pineapple.
Warsaw-style flaki - tripe
Take
1 kg beef tripe, 400 g vegetables, 500 g beef bones, 60 g fat, 30 g flour, nutmeg, red pepper, black pepper, ginger, marjoram, salt, 50 g Swiss (or similar) cheese.
Thoroughly clean the scar with a knife, rinse several times in warm water, scrub with salt and brush, rinse again. Pour cold water 2-3 times, boil, strain the water, pour over the scar with cold water. Wash vegetables. Wash the bones, pour cold water over them, boil the broth, pour 1/2 liter of broth, put the scar in the remaining one, cook until soft, adding half of the vegetables by the end of cooking. Tripe cook for about 4 hours. Cut the remaining vegetables into strips, put on melted fat, pour in 1/8 l of water and cook under the lid until soft. Melt 30 g of fat, brown the flour on it until a light golden hue, knead, dilute with cold broth, boil. Remove the finished scar from the fire, cool in the broth. Then take it out, cut into thin strips, put in the sauce, add vegetables (the mixture should resemble soup in thickness), salt, season to taste with pepper, nutmeg. Serve in a soup bowl. Separately serve grated cheese, red pepper, ground ginger and marjoram.
Tongue and heart are, of course, giblet delicacies. And deliciously cooked, they will not leave anyone indifferent!
Tongue stewed with vegetables and cheese
Take
2-3 boiled tongues (beef or pork), 2 large carrots, 2-3 onions, cheese, 3 tbsp. spoons of tomato paste, vegetable oil, salt and any seasoning to taste.
Peel the tongue, cut into rings. Onion cut into cubes. Grate carrots on a coarse grater. Stew onions and carrots in vegetable oil. Salt, season and add the tomato paste, slightly diluted with water (you can use the broth). In any form that is closed with a lid ("duckling" or a saucepan), lay out layers of tongue, stewed vegetables, cheese, previously grated on a coarse grater, and so on. The last layer should be cheese (it is better to use smoked sausage). Simmer for approximately 40 minutes. Watch that the cheese is melted, but not all the juice has boiled away.
jellied tongue
Let's take
150 g of tongue, 10 g of carrots and onions, 1/4 egg, 50 g of meat jelly, 50 g of horseradish (sauce), pepper, bay leaf, parsley, salt.
Wash the tongues, boil them with roots and spices, dip them in cold water and immediately remove the skin from them. Prepare jelly: remove fat from the broth, carefully drain the liquid and add soaked gelatin into it (in a ratio of 6: 1).
For 1 liter of broth, 40 g of gelatin is required. Pour the broth into a salad bowl or portion molds. When the jelly hardens, put pieces of the tongue, decorate with boiled egg slices and herbs. Separately, serve horseradish sauce with sour cream or vinegar.
Tongue in sour cream sauce
Boil 0.5 kg of beef tongue in salted water for 3 hours, then peel it and cut into pieces. Fry 300 g of any mushrooms with 2 onions and mix it all with the tongue. Take 500 g of sour cream, 1 cup of peeled walnuts, 2-3 cloves of garlic, salt and pepper to taste. Turn the nuts through a meat grinder or crush by hand. Add mashed garlic and add all this to sour cream, salt and pepper. Put the tongue with mushrooms in a saucepan and pour the resulting sauce and put in a preheated oven for 15-20 minutes.
Beef tongue with parmesan
Take
1 beef tongue (1 kg), about 100 g of lard (bacon), 2 onions, 3 carrots, 250-300 ml of dry white wine, 250 g of cheese, 1-3 tbsp. tablespoons (to taste) chopped parsley, 1-4 tbsp. tablespoons (to taste) chopped green onions, 75 g melted lard, 25 g butter, salt, black pepper.
Rinse the tongue thoroughly with water, stuff with pork lard, cut into strips. Heat the melted lard in a saucepan, put the tongue together with onions and carrots, cut into small cubes, salt, pepper, pour dry white wine, add chopped parsley and green onions (quantity - to taste) and leave over low heat (so as not to quickly boiled) under a closed lid. Immediately after boiling, which is best determined without opening the lid, by the sound or by placing your hand on the lid handle and feeling the gurgling of boiling, reduce the heat to a minimum and leave to cook with the lid closed for 3 hours.
After 3 hours, remove the tongue from the pan and place in cold water for 1-2 minutes. Remove the skin from the tongue and put the tongue back into the pan, close the lid, bring to a boil, simmer for 5-7 minutes over low heat, turn off the heat and, without opening the lid, let the tongue cool in the sauce formed during cooking.
When the tongue has cooled down a little, take it out of the pan and cut it into very thin slices with a very sharp knife, cut the cheese in the same way. Preheat oven to 180 degrees.
Place a layer of cheese slices on the bottom of an ovenproof pan, then a layer of tongue slices, another layer of cheese, etc., ending with a layer of cheese. When laying in a pan, pour each layer on top with the sauce with vegetables formed during the preparation of the tongue, calculating it so that it is enough for all layers. After finishing the bookmark, pour everything on top with melted butter and put in the oven for about 15 minutes at a temperature of 180 degrees Celsius until a beautiful golden crust forms.
Serve hot with rice.
Heart stewed with vegetables
Take
500 g of heart, 3 tablespoons of fat, 600 g of potatoes, 2 onions, 2 carrots, 1 celery root and parsley, 1 pickle, 4 tablespoons of sour cream, salt, black peppercorns, 1 bay leaf, parsley.
Cut the heart, rinse, soak for 2-3 hours in cold water, rinse again and cook beef for 3-4 hours, pork - 2-2.5 hours. Add salt shortly before the end of cooking.
Cool the finished heart in the broth, cut across the fibers into slices, put in a deep frying pan or patch, add a little hot broth. Cut into small cubes and fried potatoes, carrots, celery, parsley, onion, pickled cucumber, season with salt, pepper, bay leaf, sour cream and simmer until cooked under the lid.
Serve to the table, sprinkled with finely chopped parsley.
Kidneys in sour cream
Would need
800 g kidneys, 2-3 carrots, 2 turnips, 4-5 potatoes, 3-4 pickles, 1 cup sour cream, 1 tablespoon tomato paste, 2-3 garlic cloves, spices, salt and pepper to taste.
Beef, pork or lamb kidneys cut in half, pour cold water and soak, changing the water, for 3-4 hours. Then pour cold water, bring to a boil and drain the water. Repeat this procedure two more times. Pour the kidneys treated in this way with hot salted water and cook until cooked for about an hour.
Cool the finished kidneys by putting them in cold water, and then cut into thin slices and fry. Cut potatoes and carrots into cubes, fry. Put kidneys, potatoes, carrots and turnips cut into cubes in a saucepan, pour sour cream and simmer for 10-15 minutes. Then add peeled and sliced pickles, pepper, salt, bay leaf. 5 minutes before readiness, put tomato paste and tomato sauce, crushed garlic.
Well, next time we will look at recipes for poultry liver dishes.
15 offal dishesBy-products are usually called by-products of fresh primary processing of carcasses. These include: liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea, ears. Offal dishes are tasty, nutritious and high-calorie, and they also contain a huge amount of minerals necessary for the body. Therefore, despite the unattractive appearance of these products, they should not be neglected. Culinary experts from many countries have long been successful in using offal recipes in the preparation of the most exquisite dishes.
1. Boiled heart
2. Pork ears fried with breadcrumbs
3. Buckwheat porridge with liver in a slow cooker
4. Potato roll with giblets
5. Berlin-style liver with onions and apples
6. Roast offal
7. Stuffed liver roll
8. Meat terrine with offal
9. Liver cutlets with eggplant
10. Pork heart stewed with vegetables in cheese sauce
11. Beef liver stroganoff with mushrooms
12. Liver pate with vegetables
13. Stewed pork entrails with apple
14. Beef tail stewed in aromatic sauce
15. Veal kidneys a la julienne
1. Boiled heart
Ingredients:
1 veal / beef heart
1 head of onion
3 garlic cloves
black peppercorns
Bay leaf
greenery
salt
Cooking:
In a saucepan with salted water, put a veal or beef heart - washed, without films.
Boil the heart for 4-5 hours, at least 30, maximum 60 minutes before the heart is ready, put garlic, onion, bay leaf, pepper into the pan.
Cool the finished boiled heart, cut into small pieces, arrange on a flat plate and sprinkle with herbs.
2. Pork ears fried with breadcrumbs
Ingredients:
1 glass of crackers
6 pig ears
1/2 cup vegetable oil
Cooking:
Peel, pour boiling water over pork ears, put in water and boil until soft.
Put the dried and chopped ears in a pan, add vegetable oil, fry until they are browned, sprinkle the dish with breadcrumbs at the end.
Pork ears fried with breadcrumbs can be served with fresh salads.
3. Buckwheat porridge with liver in a slow cooker
Ingredients:
500 g chicken / beef liver
1.5 multi-glasses of water
1 multi-glass of buckwheat
1 head of onion
4 tbsp sour cream
greenery
salt
Cooking:
Prepare the liver: rinse and chop the chicken, and if cooked from beef, soak for about an hour in cold water, and then chop, finely chop the onion.
Lubricate the multicooker bowl with vegetable oil, shift the liver, cover with onions, cook for 15 minutes in the "Baking" mode, add buckwheat, pour water, season with black pepper and salt, pour in sour cream, cook buckwheat porridge with liver in a multicooker in the "Pilaf" mode until signal.
Arrange the finished dish on plates, sprinkle with chopped herbs.
4. Potato roll with giblets
Ingredients:
500 g potatoes
200 g giblets
1 egg
1 cup semolina
1 tbsp vegetable oil
flour
pepper
salt
Cooking:
Boil potatoes in their skins, pour over cold water and peel, mash, add butter, egg, flour, salt the resulting sparse dough.
Frying and stirring, brown semolina, pour three cups of boiling water, salt and mix, leave the porridge to cool.
Twist the fried offal in a meat grinder, combine them with semolina, pepper and mix.
Roll out 3 rectangles of potato dough, the length should be equal to the size of the baking sheet, put the filling along the long edge, roll up.
Before baking, grease each potato roll with offal with vegetable oil, bake the rolls for 30 minutes.
5. Berlin-style liver with onions and apples
Ingredients:
500 g beef liver
2 green apples
1 bulb
1 tsp sweet paprika
1/2 tsp curry
flour
vegetable oil
ground black pepper
salt
Cooking:
Cut the beef liver into portioned pieces and beat off through the film, then breaded in flour.
First you need to fry the pieces in vegetable oil until browned on one side, then salt and pepper them, turn them over to the second side and fry as well as the first.
When the liver is ready, it should be transferred to a paper towel, which will absorb unnecessary fat.
Cut the peeled apples into slices, fry them over moderate heat until soft in the filtered oil that remains after frying the liver, then remove from the oil.
When all the ingredients are ready, put the apples on the dish first, then the liver, and finally the onion.
Before serving, the Berlin-style liver with onions and apples is heated in the microwave for 2-3 minutes at full power or 5-7 minutes in the oven at 175 degrees.
6. Roast offal
Ingredients:
Heart 320 grams
light 300 grams
kidneys 320 grams
vegetable oil 2 cups
onion 4 heads
broth 150 grams
tomatoes 4 pieces
garlic 2 cloves
dill greens 40 grams
salt to taste
spices to taste
Cooking method:
Soak the kidneys in cold water, after removing the ureters, then cut into cubes of 20-25 g. Boil the heart and lungs first, then cut into cubes of 20-25 g and fry in oil along with onions, garlic and tomatoes, diced. Sprinkle with salt and pepper.
Combine offal, pour a small amount of broth, salt, pepper and simmer over low heat until tender.
When serving roasted offal, sprinkle with finely chopped herbs. Serve fried potatoes as a side dish (see the recipe on the website), decorate with herbs.
7. Stuffed liver roll
You can stuff such a roll with any filling - meat, mushroom, vegetable ...
Ingredients
Beef liver 800 gr
Pork fat 300 gr
Carrot 1 pc large
Bulb 1 pc large
Fat mesh pork (offal) about 100 gr
Filling
250 any smoked meat
Carrot 1 piece medium
Onion 1 pc medium
Salt, pepper, seasonings to taste
Cooking method
Cut the liver and bacon into small pieces, fry until fully cooked in a frying pan, did not add oil
Finely chop the onion, grate the carrots on a coarse grater, fry in vegetable oil
Grind fried liver, lard and vegetables in a meat grinder, salt, season with pepper and spices, then beat in a blender
Finely chop the smoked meat, grate the carrots on a coarse grater, finely chop the onion, fry the vegetables in vegetable oil, then combine with the smoked meat, salt and pepper, the filling is ready
Spread the prepared mesh, put the minced liver on it, smooth
Make a hole and put our stuffing in it
Using the grid, roll up in the form of a roll, carefully (the grid breaks easily), roll everything into a grid, transfer to a baking sheet
Put in a preheated oven 200 gr and bake until golden brown for 20-25 minutes, everything is ready, you can use it both warm and cold, bon appetit!
8. Meat terrine with offal
Ingredients
450g meat: turkey (thigh fillet) and pork in a 1:1 ratio
chicken hearts 150g
chicken liver 150g
1 egg
1 tsp corn starch (or potato starch)
30ml cream 10%
1/2 tsp ground paprika
1/4 tsp ground black pepper
shape 21cm /11cm
salt to taste
20g butter
Cooking method
Pass the meat through a meat grinder. Add salt, paprika, black pepper, egg, starch. Mix.
Add cream. Mix
Cut off excess fat and blood vessels from chicken hearts, cut into 2 parts lengthwise.
Remove the films from the liver, cut into several pieces (rather large)
Fry the hearts and liver in butter for 2-3 minutes. As soon as the offal turns white, remove from heat. Salted a little. Let it cool down a bit.
Then minced meat and offal were mixed. The baking dish was smeared with butter, the minced meat was laid out, leveled and pieces of butter were laid out on top. We closed the form with foil and put in an oven preheated to 160g for 1 hour. Place a baking sheet with water on the bottom of the oven.
9. Liver cutlets with eggplant
Liver cutlets can be made much tastier if you add eggplant to the minced meat and serve with mushroom sauce. In this case, the liver cutlets will not be dry and, moreover, they will not be bitter.
Ingredients:
Beef liver - 400 gr.
Eggplant - 1 pc.
Eggs - 1 pc.
Salt, pepper - to taste.
Roasted walnuts and pine nuts - 4 tbsp.
Onion - 1 head.
Sauce Ingredients:
Mushrooms - 400 gr.
Luke - 1 piece.
Cream - 200 ml.
Butter - 25 gr.
High-grade flour - 1 tbsp.
Water.
For breading:
Crackers ground.
Potato starch.
Flour.
Recipe:
Peel the eggplants and cut them in half. Salt the eggplants and leave them to stand for half an hour. Boil the liver or fry it and twist it into a meat grinder. We also grind onions, eggplants and nuts in a meat grinder. Add the egg, previously beaten with a fork, to the minced meat, and mix everything together well. We form cutlets from minced meat with wet hands, bread them in breadcrumbs and fry in a pan. When all the cutlets are fried, proceed to the preparation of the sauce.
Chop the onion and put it in a frying pan to fry in butter. We also put chopped mushrooms here. Mushrooms can be twisted into a meat grinder. When the mushrooms are fried, add a little salt and pepper them. Sprinkle the mushrooms with flour and mix thoroughly. First, add half a glass of boiling water so that it spreads over the pan, mix. Next, pour the cream into the pan and boil a little all together. That's all, the dish is ready, put the cutlets on a dish, pour over the sauce and serve.
10. Pork heart stewed with vegetables in cheese sauce
Most often, offal (heart, kidneys, lungs, etc.) is used to make fillings for pancakes and pies, but few people know that full-fledged main courses can be prepared from them. I want to offer you a recipe for pork heart stew with vegetables, I'm sure you'll like it.
Ingredients:
Pork (or beef) heart - 3 pcs;
Onion - 1 large onion;
Carrots - 200 gr;
Cheese - 200 gr;
Flour - 1 tbsp;
Salt and other seasonings - to taste.
If instead of pork you will stew beef heart, then the cooking time will need to be increased, since it is much rougher and tougher.
Cooking method:
We cut the hearts in half, rinse thoroughly and cut (preferably small so that it is stewed faster) into strips. Peel the onion and cut into half rings, and chop the peeled carrots on a coarse grater.
We spread the heart cut into strips in a saucepan and lightly fry in oil. After 5 minutes, add chopped vegetables there and fry everything together for about 7-8 minutes, add a little broth or just water inside. After that, we continue to simmer the heart with vegetables over a very low heat for about an hour.
When the pieces of the heart become soft - they are ready, add pre-grated cheese, flour, your favorite spices for meat and salt to the stew, after which, stirring occasionally, simmer everything for about 15-20 minutes.
You can serve a stewed heart on the table with any side dish (potatoes, cereals, pasta, etc.), preferably sprinkled with fresh herbs on top.
11. Beef liver stroganoff with mushrooms
The recipe for beef stroganoff, beloved by all of us, is not made from meat, but from liver and wild mushrooms. And if you have a problem with forest mushrooms, you can use purchased ones, for example champignons, I think beef stroganoff with champignons will be no less tasty than mine.
Ingredients:
Liver (beef or pork) - 0.5 kg;
Mushrooms (any forest mushrooms: white, boletus, etc.) - 200 g;
Bulb onion - 2 heads;
Bulgarian pepper - 2 pcs;
Tomatoes - 1 pc;
Sour cream - 200 g;
Thyme - 2-3 sprigs;
Vegetable oil;
Salt, pepper and other spices of your choice.
Cooking:
We clean the liver from all the films and cut it into small strips (this is easier to do if the liver is a little frozen).
We cut the pre-boiled and cooled mushrooms, tomatoes and bell pepper in the same way, and finely chop the onion.
First, fry the mushrooms well in a pan, adding onions to them at the very end (so as not to overcook and burn).
In another pan or in the same pan, but putting the mushrooms fried with onions in some dish, fry, and then simmer the liver under the lid for a couple of minutes. Then add fried mushrooms with onions to the pan to the finished liver, mix and leave to simmer for about three more minutes.
Now add the chopped vegetables and thyme to the already well-stewed liver with mushrooms, and continue to simmer for another 5 minutes until the vegetables are ready. Only when the tomatoes and bell peppers are stewed in beef stroganoff add sour cream, salt and pepper.
After another 5-7 minutes of stewing, our beef stroganoff with liver and mushrooms will be ready.
Instead of a side dish for beef stroganoff, I used rice, but you can serve it with boiled or mashed potatoes.
12. Liver pate with vegetables
Ingredients of the pate:
500 g pork or beef liver,
250 g bacon,
2 pcs carrots,
onion head,
parsley root and celery root,
a couple of peppercorns
nutmeg.
Cooking:
We clean the liver from films and lived, cut into small pieces. It is advisable to pre-soak the pork liver for 1 hour in cold water. We cut the lard into cubes and lightly fry until a blush appears, in it we fry the chopped vegetables. Then add the liver inside, a little boiling water and simmer until fully cooked.
The main thing here is not to overdo it, because if the liver is stewed for too long, it will become tough and completely tasteless. After the liver with vegetables is ready, we pass everything through a meat grinder twice.
To make the liver pate even more tender and fluffy, it must be rubbed through a sieve, and then seasoned and whipped until the pate mass becomes light and airy. We wrap the finished pate in cellophane film or parchment in the form of a roll, and before serving, cut into beautiful slices.
13. Stewed pork entrails with apple
Pork 200 gr.
Meat offal 200 gr.
Heart 200 gr.
Pork liver 200 gr.
Hot pepper 1 pc.
Onion 3 pcs.
Cilantro, coriander 0.5 tsp
Suneli hops 0.5 tsp
Green cilantro 1 bunch.
Parsley 1 bunch
Salt to taste
Garlic to taste
Apples 2 pcs.
White wine vinegar 1 tbsp.
Cooking method
This culinary recipe was taught to me by my old great-grandmother, who lived all her life in the village. She cooked in a Russian stove, so I remembered the taste for many years. But I have already improved it. I added herbs that are sold with us and it turned out such a wonderful meal.
What to start from. We take pork intestines and wash them well, first with soda, so that there is no foreign smell left, then we rinse thoroughly under running water. Then cut and put on fire. Drain the first water. Add the lungs, liver, heart to the intestines and cook until tender.
Meanwhile, fry the onion. The more it is, the tastier this dish will be.
Our insides are cooked. Now we cut them into pieces and throw them into the pan for our frying. We also add an apple here, it should be sweet and sour and cut into slices, all our seasonings, garlic and vinegar. Let it simmer another fifteen minutes. This dish should be served hot.
14. Beef tail stewed in aromatic sauce
Ingredients
Beef tail - 1 piece (about 800g)
Oil "Ideal" olive - 3 tbsp.
Onion - 2-3 pieces
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Salt - to taste
Thyme (dried) - ½ tsp
Bay leaf - 1 piece
Freshly ground pepper - to taste
Dry red wine - 200 ml
Tomato slices - 150 ml.
Wheat flour - 1 tbsp
How to cook
Rinse and dry the tail. Cut the tail into pieces of about 4 cm. Roll the pieces in flour on all sides. Pour the olive "Ideal" into the bowl of the multicooker and cook the pieces of the tail on the "Frying" program, turning over a couple of times.
At the end of the program, add onion, cut into large cubes, carrots, cut into large cubes and whole garlic cloves. Place the tomatoes. Put spices (bay leaf, thyme, pepper and salt) into the multicooker bowl, mix everything and pour in red wine. Select the "Stew" program and cook the meat for 2-3 hours, depending on the offal (the younger the original product, the faster the meat will cook). You can leave it on the “Lag” program for another 30 minutes-1 hour. If necessary, add a little water during cooking.
Serve the stewed tail pieces together with the resulting sauce with potatoes or boiled rice.
15. Veal kidneys a la julienne
Ingredients
1. Veal kidneys - 0.5 kg
2. Onion-1 large onion
3. Celery root - a piece with a medium apple
4. Sweet pepper - 1 piece medium
5. Cream 20% -200 ml
6. Ground red pepper - 0.5 teaspoon (or if possible)
7. Sweet ground paprika - 1 teaspoon
8. Ground black pepper - to taste
9. Thyme-pinch
10. Hard cheese, preferably spicy-50 g
11. Vegetable oil-1 tbsp. a spoon
12. Table mustard - 1 teaspoon
How to cook
1. Clean the veal kidneys from excess fat, cut lengthwise and soak in cold water for 5 hours, changing the water every hour. Then chop the kidneys coarsely. Pour fresh cold water, bring to a boil, drain the water, pour boiling water and boil for 5 minutes. Throw the kidneys on a sieve and dry. Cut into slices.
2. Peel, rinse and chop the vegetables.
3. Heat the oil and lightly fry the onion and celery. Put the kidneys and fry until crusty. Add pepper, heat through.
4. Pour everything with cream, bring to a boil and simmer, reducing heat to a minimum. Salt, add mustard, peppers and thyme, mix well and bring to a boil.
5. Preheat the oven to 200 degrees. Put a layer of side dish - rice - or mashed potatoes in molds. Put the kidneys on top and sprinkle generously with finely grated cheese.
6. Sprinkle paprika on top and bake in the oven until golden brown. Serve hot with a glass of dry white wine and fresh vegetables.
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. 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 it 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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