A warm salad, fragrant pate from Jamie Oliver and mushroom cabbage rolls with a delicate chicken liver will not leave you indifferent.
1. Cabbage rolls with mushrooms, chicken liver and caviar
1 fork of Savoy, Peking or white cabbage (about 800 g), sea salt to taste, 100 g of dried mushrooms, 1 glass of chicken or vegetable broth / water, 1 cup of poultry, 2 tablespoons of olive oil, 1 onion, 350 grams raw mushrooms, ground black pepper to taste, 250 grams of chicken liver, ½ cup of white wine, 1 bunch of parsley, ½ cup of grated parmesan, and 2 cups of tomato paste.
|Fish in Greek
Put the head in boiling salted water for 5 minutes. Take out cabbage, cut off the upper soft leaves and put the fork back into the pan. Repeat these steps until you have 16 cabbage leaves for cabbage leaves.
Soak the dried mushrooms for 15 minutes in ½ cup of warm water. When they become soft, pull out and grind them. With the help of a strainer, strain the liquid from under the mushrooms into an empty saucepan. Add broth or water to it and bring to a boil over medium heat.
Go through and rinse the polub. Put it in a saucepan with boiling broth, season with salt, cover and cook for about 25 minutes over low heat. Groats should be slightly undercooked. Then remove the flask from the fire and cool it.
Heat olive oil in a frying pan, add the chopped onion and cook it for 5 minutes until it softens. Add chopped raw mushrooms, salt, pepper and fry for another 5 minutes.
Season the liver with salt and pepper. Put it in a frying pan with mushrooms, add fire and fry for 3-4 minutes, stirring constantly. Add the ceps, pour in the wine and cook for a few more minutes. Remove the frying pan from the heat and cool.
Mix well the hepatic mixture, chopped parsley, parmesan, pancake and spices. Remove the stiff base from the cabbage leaves. Approximately divide the filling into 16 parts. Place the filling in the middle of the cabbage leaf and wrap it.
Put the cabbage rolls in a roasting dish, cover it with parchment and bake in a preheated oven for up to 190 ° C for 20 minutes. Then pull out the form, remove the parchment, pour the cabbage rolls with tomato paste and put in the oven for another 15-20 minutes. Before serving, sprinkle them with parmesan and greens.
2. Pasta with chicken liver
250 g paste (eg rigatoni), 2 tablespoons butter, 2 tablespoons olive oil, 4 small onions, 250 g chicken liver, sea salt – to taste, ground black pepper to taste, ¼ glass of dry white wine, a few sprigs of fresh sage, 2 tablespoons of boiled beans, 3 tomatoes, a little grated parmesan.
Boil the pasta to a degree of al dente (follow the instructions on the packaging for this) and flip it over the colander. Leave for a ¾ cup of water, which was cooked pasta.
Preheat in a frying pan over a tablespoon of butter and olive oil. Lay the onion, cut into thin rings and fry for 4-5 minutes, until it softens.
Add to chicken liver, salt, pepper and fry for 2 minutes. Then turn the liver over, pour in the wine and cook for another 2 minutes, periodically pouring the meat with fat from a frying pan. With a scoop, scrape off the frying pan from the bottom of the pan and divide the large pieces of liver in half.
Add sage leaves, beans, pre-kneaded with a fork, chopped tomatoes, remaining butter and water from pasta. Sprinkle with salt and pepper. Cook until almost all the liquid has evaporated from the frying pan.
Put the pasta in the pan, mix and cook for a few minutes. The paste should warm up well. Before serving, sprinkle the dish with grated Parmesan, sprinkle with the remaining olive oil and sprinkle with black pepper.
3. Tomato soup with chicken liver
4 tablespoons of olive oil, 2 tablespoons of flour, 5 large tomatoes, 5 glasses of water, 100 grams of chicken liver, salt to taste, a pinch of dried thyme.
Preheat in a deep saucepan 3 tablespoons of olive oil, add flour and fry it for several minutes, stirring occasionally.
Rub the tomatoes on a grater and put them in a sauté pan with flour. Cook, stirring constantly, 10-15 minutes. Then pour in water and wait for the mixture to thicken a little. Then whip it with a blender.
Heat the remaining olive oil in a frying pan. Lay the diced liver and fry until it is browned from all sides. Add the liver to the tomato soup, season with salt and mix.
Put the soup on a slow fire for a few minutes, so that it warms up well. Before serving, sprinkle the soup with a dried thyme.
4. Warm salad with chicken liver and apples
- 400 g of chicken liver;
- sea salt – to taste;
- ground black pepper – to taste;
- 2 tablespoons of vegetable oil;
- 1 medium bulb;
- 1 large red apple;
- ¼ cup white balsamic vinegar;
- a handful of raw hazelnuts;
- a handful of raisins;
- several branches of fresh rosemary;
- 200 grams of assorted greens.
For nut filling:
- ¼ cup raw hazelnut;
- ¼ cup of water;
- 2 tablespoons of olive oil;
- 2 tablespoons of white balsamic vinegar;
- 1 tablespoon of raisins;
- ¼ teaspoon of sea salt.
Rinse the liver under cold running water. Dry well and remove the film and veins. Salt and pepper.
Heat the vegetable oil in a frying pan and fry the liver for about 1 minute on each side. Inside, the meat should remain rosy, and outside – brown. Put the liver on a plate.
Cut the onions into thin half rings, and divide the apple into 12-16 lobules. Put onions and apples in a frying pan on which the liver was cooked, add salt and pepper. Fry over medium heat for about 5 minutes until they have a golden hue. If necessary, add more oil.
Pour into the onions and apple vinegar, add hazelnut, raisins, chopped rosemary and mix. Then put the liver in the frying pan and mix it again. Remove from heat, cover and let stand for 5 minutes.
Mix all the ingredients for filling and grind them in a blender until a smooth cream consistency is obtained. Spread the assorted greens on plates, top with a liver with apples and onions and pour with nut filling.
5. Pate from chicken liver
300 g butter, a little olive oil, 2 small onions, 2 cloves of garlic, 400 g of chicken liver, a few sprigs of fresh sage, 50 ml of brandy, sea salt – to taste, ground black pepper to taste, a pinch of ground nutmeg.
Spread half the softened butter in a heat-resistant baking dish and place in a preheated oven to 110 ° C for about 10 minutes to allow the oil to melt. Then put it in a bowl and let it cool down a bit. The melted butter should turn yellow. And if there is some white oil somewhere, just take it away.
Preheat the olive oil in a frying pan and fry the chopped onions and garlic over low heat for 10 minutes until they soften. Transfer the vegetables to a plate.
Wipe the frying pan with a paper towel and lay on it the chicken liver, after removing all the films and veins from it. Add almost all the sage leaves and fry the liver over high heat for 2 minutes on each side. Outside the meat should be lightly browned, and inside – to remain rosy.
If you burn the liver, it will lose its delicate texture.
Pour brandy into the frying pan. By the way, if you do not want to add alcohol, you can replace it with a saturated chicken broth. Then put the meat out for a minute and remove it from the heat.
Beat the liver, onions and garlic with a blender until smooth. Add the remaining butter and whisk again. Season with salt, pepper and nutmeg. Stir and place the pate in a bowl or jar.
Sprinkle the mixture with the remaining sage leaves and cover with melted butter. Put the finished dish in the refrigerator for an hour. If you chill the pate from the chicken liver a couple of days, it will get an even more intense flavor. And under the untouched crust of melted butter, the dish can be stored for up to two weeks.
Before serving, spread the pastry with fried pieces of bread and sprinkle with greens.
6. Fried chicken liver with a crispy crust
370 grams of chicken liver, ½ cup of flour, ½ teaspoon ground black pepper, 1 teaspoon of salt, 1 egg, several tablespoons of olive oil.
Rinse the liver in a colander and dry well. Mix the flour, pepper and salt. Dip each piece of liver into the beaten egg, and then roll in flour.
Heat the oil in a frying pan and fry the liver over medium heat for 3-4 minutes on each side until a crusty crust is formed.
Serve the liver with any spicy sauce.
7. Baked chicken liver in bacon
100 g of olives, 240 ml of mustard, 450 g of chicken liver, 450 g of bacon.
Slice the olives in small pieces, and then mix with mustard.
Rinse the liver and remove veins and films. Cut the bacon into thin strips. Dip each butt into a mustard mixture and wrap in a strip of bacon. Secure it with a skewer so that the bacon does not open when cooking.
Put the liver on a baking sheet and bake in a preheated oven for up to 175 ° C for about 20 minutes. The liver should be well baked, and bacon – covered with a ruddy crust.
8. Crostini with chicken liver and onions
1 small onion 2 tablespoons butter 3 tablespoons olive oil 1 teaspoon cinnamon ¼ cup flour 1 teaspoon ground cayenne pepper salt to taste ground black pepper to taste 250 g chicken liver 2 tablespoons of balsamic vinegar, 8 slices of baguette.
Cut the onion into very thin rings. Preheat in a frying pan over a tablespoon of butter and olive oil. Put the onion in a frying pan, add the cinnamon and fry until the onion is softened and browned.
Mix the flour, cayenne pepper, salt and pepper. Roll the liver in this mixture. Heat the remaining butter and a tablespoon of olive oil in a frying pan. Fry the liver for 2-5 minutes on each side. The time depends on what kind of roast meat you prefer. Put the liver in a bowl.
Pour vinegar into this frying pan and scrape off the remains of the pecan from the bottom. Then put the liver and onion there and once again fry a little, sprinkling with the resulting sauce.
Fry the baguette slices in another frying pan, having previously greased them with the remaining olive oil on both sides. Lay the liver and onions on a baguette right before serving, so that the bread does not soften.