101 recipe dishes from the liver - choose the best!

The liver is one of the most useful by-products. The cookbook offers us 101 recipes from the liver: it can be fried, stewed, boiled, baked, stuffed, and before that marinate, soaked in milk, wine and soy sauce - the choice is yours! Contained in by-products vitamins, micro- and macro elements (especially iron) are very well absorbed by the human body. In addition, dishes from the liver of chicken allow not only to diversify the menu, but also to save money from the family budget, because the chicken liver is one of the most inexpensive products. People with weakened health, pregnant women, nursing mothers, children under three years of age, and adolescents are advised to eat foods containing the liver for the prevention and treatment of iron deficiency anemia.

Recipe for liver dishes: in Berlin, in Brazilian, in French ...

The kitchen always reflects the characteristics of the national character. For example, a real German, solid and accurate in everything, likes natural food, which will be easy to prepare and necessarily satisfying. The French prefer a refined and complex taste. Brazilians are cheerful and light people. Their hot character requires wine and spices. Perhaps, each people has its own original recipe for liver dishes, reflecting a unique local flavor and peculiarities of attitude to life. Let's consider some recipes.

The liver is in Berlin

If we are going to cook a liver in Berlin, then it will take a half a kilo of beef liver, onions (3-4 pieces), margarine for frying (not more than 100 g), flour for breading (3 tablespoons). Of course, following the example of real Berliners, we will soak, dry and clean the liver of films. We cut it into large pieces of the same size and each roll in flour. Fry the liver on margarine (five minutes on each side). Ready to put the pieces on the dish. In the remaining fat in the frying pan with the juice that has been isolated, roast the onion, cut into half rings, to a brown tinge - and the sauce is ready. Liver poured aromatic onion dressing and with pleasure we eat, washing down with good German beer. Perhaps this is the easiest recipe for liver dishes. As they say, simply and tastefully!

The liver is in Brazilian

In the evening we will prepare marinade: mix the juice of half a lemon, half a glass of white wine, grated onion. We add a teaspoon of marjoram, a pinch of black pepper powder, one bay leaf, a pinch of salt. Prepared veal liver thinly cut into slices and put into a marinade, let's stay overnight on the shelf of the refrigerator. In the morning we'll take the liver out of the marinade and fry for 3 minutes, then we'll put out another 3 minutes under the marinade. While the liver is extinguished, we will clean one banana, stir it with a fork, add it to an almost ready dish and mix it. Serve with rice, drink with grape wine.

Pate of chicken liver and pork

Chicken liver (250 g) rinse, clean and soak in milk for a day. Grind in a meat grinder 100 g of pork pulp, 250 g of lard, prepared liver, onion, chive clove. In the resulting mass, stirring well, add a pinch of salt, nutmeg, beaten egg chicken, 3 tablespoons brandy. Heat the oven to 190 degrees. Put the pate in a ceramic mold, cover with foil. Shape with pate in another form of a larger size, with ¾ of hot water, and bake. After an hour and a quarter, we take out the product, we pour out the hot water from the mold, and for another half an hour we send the future masterpiece to bake. Baked pate should be cooled first at room temperature, while the secreted juice and fat is removed. The cooled pate should be wrapped in a film and sent for a day or two to the refrigerator.
The French warn: if you do not eat pork lard, add fat bacon to the pate. Otherwise, you can not achieve the necessary tenderness and juiciness of the product. When the pate ripens in two days, serve it with wine and pickled vegetables.

Now you know how to make pate from the liver. Bon Appetit.