Liver. Recipes for every taste

Is it possible to cook every day a different, but inexpensive meal, which, moreover, will differ in unequal taste? Of course. To do this, it is enough to learn how to cook, for example, dishes from the liver. Easily accessible byproduct is rich in vitamins, iron, calcium, amino acids. Delicacies, which can be cooked from it, are simply unthinkable. So, we cook the liver.

Recipes are simple, so the products will require the most trivial: onions, carrots, mushrooms, spices, sour cream, mayonnaise.

Bird's liver. Recipes for pies

To make pate from chicken liver, you need to take 100 grams of crushed fresh loaf. Mix them with a glass of strong chicken broth, stirring, keep on fire until a dense, homogeneous mass is obtained.

Chicken or duck liver is very carefully cleaned from the film, using a blender or meat grinder to grind to a homogeneous mass, which is then mixed with bread paste. Start to beat thoroughly in a blender or a mixer, adding gradually salt, pepper, a quarter of a glass of the most fatty cream, as much cognac. The whipped mass is spread into a mold, it is cooked in the oven for about an hour.

Important: the pate should be tightly covered, so that it does not change color from pink to gray. Cooled dish is put in the refrigerator so that it "ripens".

For less refined pate it is enough to take only onions, carrots, liver. The recipe is simple: first everything is cooked until ready, then it is beaten with a mixer with the addition of butter, pepper, salt.

If there is no time for a long time to tinker with the preparation of a complex pate, you can do easier. For this dish, recipes can be cooked with any kind: pork, chicken, beef ... In one bowl, firstly fry the onions with mushrooms, and in the other - the by-products. When the contents of both frying pans are ready, they are combined, pre-emptying the oil. Add sour cream, pepper, garlic, spices to taste. To prepare this dish will take no more than half an hour.

Fans of unusual flavors can recommend a sweet liver. Recipes for its preparation provide for various additives, but the method is the same. The liver is well fried in butter, put into a deep container. In the same oil extinguish the sweet additives at the rate of 1 part for 2 parts of the by-product. It can be raisins, sweet apples, grapes, cherry plums, apricots or non-acid cherries. Stewed berries sprinkle the liver, salt, add pepper. As a side dish for this dish, potatoes or rice are the most suitable. Sweet liver, the recipes of which are simple and uncomplicated, has a pleasant sweet and sour taste, an original fruity aroma.

The lamb liver is prepared a little longer. Recipes from all housewives are different, but usually they are united by one: the product must be wrapped in flour mixed with lots of spices before frying. Flour, first, forms a crust that will not allow the liver to dry. Secondly, mixing with the sauce, which will be served to the prepared dish, will make it thicker, tastier.

So, the flour is mixed with pepper, salt, zira, cumin or any other favorite spices. Fry the pieces to a crust on high heat. Ideally, the liver should remain pink in the middle.

For the sauce, the remaining fat from the frying is ground or whipped in a blender with a small amount of walnuts, a spoon of cognac, sweet pepper, basil, cherry plum. The fried liver is poured with sauce. A spicy hot dish can be an excellent snack.

The sauce can be prepared according to another recipe, and then put out the liver in it.

In the fat left in the frying pan, add a blended tomato (it can be replaced with sauce "in Georgian" or ketchup), basil, dill, coriander, Tabasco sauce, a spoonful of soy sauce. Salt and sugar in the sauce is added, focusing on the taste. The mixture is poured over the finished liver, allowed to boil, immediately removed. Sharply, tasty, fragrant.