Liver in the sauce, many consider the top culinary art.
That's because this dish has an exquisite taste, and not everyone knows how to cook it. The reason is ignorance of the elementary rules that should be followed during the preparation of the liver.
Because a simple liver is equivalent to delicacies, if it is properly processed and cooked.
Liver in Sauce - General Cooking Principles
The sauce to the liver, you can choose at your discretion. As a result, the dish may have a savory tomato flavor or a delicate, creamy. There are recipes with little tricks, having tried such dishes right away, it is even impossible to determine which product is their basis.
The liver is a rather delicate product, the preparation of which requires certain knowledge. To master them is quite simple, as a result, any dish with a liver will be a real work of culinary art.
The basic rule is the selection of only the freshest products. The liver must be fresh, without any signs of damage. No need to be lazy to touch the product before buying and determine the degree of freshness on the smell. The liver must be firm and have a pleasant, milky smell.
First, we prepare the liver properly, then we supplement it with various ingredients that will be part of the sauces. Many products are combined with it. Therefore, the dishes, which are based on this by-product, can be very different. They should be prepared as often as possible, because the liver is a dietary product that includes many vitamins and minerals, it actively increases the level of hemoglobin in the blood.
Equally delicious can cook chicken, turkey, pork and beef liver. But for different types certain recipes may be applicable, which will emphasize the taste of the product and fully reveal its properties.
The most successful options for cooking liver in sauce will be given below.
Chicken Liver in Vegetable Sauce
A great recipe for cooking in the summer season.
Ingredients
• chicken liver - half a kilogram;
• one large carrot;
• two small bell peppers or one large pepper, we take varieties of juicy and sweet pepper;
• one hundred grams of white cabbage;
• large onion;
• three cloves of garlic;
• a mixture of peppers;
• vegetable oil for roasting liver and vegetables.
Cooking method
1. Wash the liver under running water in a colander. Give the drain.
2. We put the pan on a moderate fire, pour a little vegetable oil and wait until it warms up. We lay out each piece of the liver separately. Fry on each side for 3-4 minutes, until a light brown soft crust forms on its surface. The liver must be raw inside, don't let that bother you.
3. When the liver is ready - remove it from the pan and lay it on a separate plate. Top with a little salt and pepper.
4. Peel carrots and cut into circles of approximately 3 mm. thick If the carrot is thick, it can be cut in half lengthwise and cut into semicircles.
5. Onions are also peeled, cut into half rings of the same thickness as the carrot.
6. Cut the pepper in half, remove the stalk and seeds, wash well. Halves again, cut along and cut the pepper into strips of about 5 mm. thick
7. Cabbage cut into squares about 2x2 cm.
8. Cut the garlic into small straws.
9. Again, put a clean pan on the stove, pour a little vegetable oil. We wait until it is sufficiently heated, and lay out the carrot. Fry it for 5 minutes on medium heat, while stirring, so as not to burn.
10. To the carrot lay out onions and pass a further 3-4 minutes.
11. Put cabbage, mix everything, turn off the gas and simmer for 7-10 minutes. In the process, the vegetables will need to mix 2-3 times.
12. Then add sweet pepper, garlic, salt and pepper mixture, mix everything and cover with a lid. Stew for about ten minutes on low heat.
13. Remove the lid and add about a glass of water. You can use chicken lean broth. Try for the presence of salt and pepper. Stew for 15 minutes.
14. Then put the liver in the pan and mix everything. Without a lid stew on low heat for another 5 minutes. At the end you can add parsley.
Beef liver in pomegranate juice sauce
Unusual combination of products in liver delicacy.
Ingredients
• beef liver - 600 gr .;
• soy sauce - 50 gr .;
• pomegranate juice - 400 ml;
• a leaf of lettuce for each serving;
• fresh parsley for decoration;
• ground black pepper.
Cooking method
1. Cut the liver into steaks about 2 cm thick.
2. Put them in a bowl and pour the soy sauce, add the pepper and mix. Leave for half an hour. It can be longer.
3. Meanwhile, prepare the sauce. To do this, pour the sauce into a small container and set on low heat. We evaporate the juice until the volume is 2 times less. That is, the finished sauce should be about a glass. Its readiness can be determined using a regular tablespoon. If it became slightly viscous when drained from a spoon, then the sauce is ready. It does not need to add any seasoning, salt or sugar.
4. The sauce should cool completely, after which it thickens even more.
5. Begin to fry the liver. Put the pan on the fire and pour a little olive oil. You can use and sunflower. The fire must be moderate. Spread steaks in the pan, they should not be located close to each other. On each side, fry for 3 minutes. Inside, steaks should be pink and soft.
6. Put a leaf of lettuce on each plate, lay out the steak and pour it over the sauce. Decorate with a leaf of parsley.
Chicken Liver in Mushroom & Cheese Sauce
A dish with a refined and delicate flavor.
Ingredients
• chicken liver - half a kilogram;
• champignons - 300 gr .;
• one and a half processed cheese;
• half onion;
• half onion;
• butter for frying;
• 2 cloves of garlic.
Cooking method
1. We wash the liver, cut it into separate lobes, fry in butter until golden brown forms for about 3-4 minutes on each side. Lay out and slightly add. You can add a little black pepper.
2. Heat the frying pan with a small piece of butter, when it melts, we start to fry the mushrooms. Beforehand, they should be washed and cut into about 6 parts each.
3. Mushrooms fry until golden brown, add a little salt.
4. Peel the onion and cut into thin half-rings. We spread to the mushrooms, mix and fry for another 3 minutes.
5. Pour 300 ml into the pan. water or broth. We are waiting for the sauce to boil.
6. Rub cheese on a coarse grater or cut into a small cube. You should choose soft varieties that melt easily. We spread to the sauce of mushrooms and onions. Cover with lid and wait until they are completely melted. The sauce should be creamy. We salt. Add the chopped garlic.
7. We spread the finished liver and simmer another 5 minutes.
Pork liver in sour cream sauce
Original presentation of the classic recipe.
Ingredients
• pork liver - 300 gr .;
• mayonnaise - half a cup;
• sour cream - a glass;
• some flour for obvalivaniya liver;
• medium bulb;
• fresh parsley;
• black pepper.
Cooking method
1. Wash the liver and cut into pieces about the size of a finger.
2. Mix with mayonnaise, add black pepper and leave to marinate for about half an hour.
3. Onion cut into half rings.
4. Heat the pan and pour a small amount of sunflower oil.
5. Fry onion until golden brown.
6. In another pan, begin to fry the liver. Pour some flour into a flat plate. Heat the pan over moderate heat, pour the oil for roasting. When it warms up, roll each piece of liver in flour and put it on the griddle. Fry on each side for 2-3 minutes.
7. Put the prepared liver to the onions, add sour cream. All mix and simmer on medium heat for 5-7 minutes. The liver in the marinade is tender, and the sauce has a creamy consistency. At the end add the right amount of salt, pepper and chopped parsley.
Liver chops in cream and mushroom sauce
Can be served as a snack.
Ingredients
• chicken liver - half a kilogram;
• flour;
• egg - 1;
• mayonnaise - a teaspoon;
• soy sauce - 30 ml .;
• fatty cooking cream - a glass;
• champignons - 100 gr .;
• butter and sunflower for roasting;
• black pepper.
Cooking method
1. Wash the liver, add some salt and pepper. Slightly beat off with a hammer. Pieces of the liver while maintaining the shape.
2. Beat the egg together with a teaspoon of mayonnaise and 50 ml. water slightly salted.
3. Pour sunflower oil into the pan, heat it well. When the pan warms up, start over medium heat to fry chops. To do this, each piece of the liver is first rolled down on both sides in flour, then we dip it into an egg and spread it on the pan. Fry on each side for 5 minutes.
4. Start cooking the sauce. Wash my mushrooms and chop finely. Heat the pan with butter, fry the mushrooms for 5 minutes, add salt and pepper. Pour the cream with soy sauce into the pan and simmer for 5 minutes more.
5. Sauce before serving should cool completely. Lavishly water them chops. Serve better on lettuce leaves.
Chicken Liver in Fresh Tomato and Basil Sauce
Spicy summer dish, tasty and very healthy.
Ingredients
• liver - 400 gr .;
• fresh tomatoes - 3 large;
• a good bunch of basil;
• some fresh red pepper;
• dried paprika;
• small onion;
• 3-4 cloves of garlic;
• olive oil for roasting;
• half tablespoon of sugar.
Cooking method
1. Fry the liver in olive oil for 3 minutes on each side. At the end add some salt. Putting the liver to the side.
2. Tomatoes are mine. Pour water into the pot and wait for it to boil. Then put the tomatoes in boiling water for a few seconds. We remove them from the skin. Previously, you can make cuts, so she took off quickly.
3. Onion cut into half rings. Fry until golden brown. Cut the tomatoes first in half, then in half centimeters thick. We spread the sliced tomatoes to the onion, which is still fried. To them add the chopped garlic and finely chopped a piece of hot pepper.
4. Add some water, about half a cup. Salt to taste.
5. Wash the basil under running water, chop quite coarsely and add to the sauce.
6. Season everything with paprika, add sugar and mix everything.
7. Put the liver to the sauce, simmer for about five minutes. You can optionally add chopped parsley.
Pork liver in onion sauce
Spicy dish with a french accent.
Ingredients
• pork liver - 300 gr .;
• chicken broth (can be from a cube) - a glass;
• large onion;
• Red pepper;
• butter for roasting;
• hard cheese, better - Parmesan - 100 gr .;
• some flour.
Cooking method
1. Cut the liver into slices about the thickness of the little finger.
2. Heat the frying pan, melt a piece of butter. It should not be too much in the pan.
3. Each piece of the liver collapses in flour and fry everything on each side for 3-4 minutes. In the end, salt and sprinkle with a small amount of red pepper. It will take about 1/5 tsp.
4. On another skillet begin to fry the onion in butter. Pre it should be cut into thin half rings. Pass it until it becomes soft.
5. Pour the broth into the pan and simmer until onion is fully cooked. The process will take about 10 minutes. Excess liquid will evaporate, the sauce will acquire the desired consistency.
6. Put the liver in a bowl, pour the sauce.
7. Rub cheese on a fine grater.
8. Generously sprinkle them with liver sauce.
9. Put the bowls in the microwave for 2-3 minutes to melt the cheese.
10. Serve directly in drinking bowls.
Liver in Sauce - Tricks and Tips
Here are a few recommendations that will help prepare any liver correctly:
1. You can not salt the liver at the beginning of cooking. It is possible only at the end of roasting.
2. Fry it on low heat, the pan should not be too hot.
3. Marinade will make the liver softer, but you can not add salt to it.
4. It is better to under-liver the liver than to overdry.
5. So that the liver is soft and fragrant, when roasting in vegetable oil in the cooking process, you should put a small piece of butter on the pan.
6. Liver is always washed before cooking, otherwise it will taste bitter.
If you follow these simple rules, your liver will never be hard and dry.
