For real gourmet: a salad with oranges and chicken and not only ...

Hospitable hostesses are always in constant search, what would be such an occasion once again to please their friends and relatives during the feast. It should be noted that the search for new recipes and the preparation of dishes on them - the occupation is not just cognitive, but very pleasant and fascinating. Today let's touch on such a topic as salads with offal, in particular a salad with chicken liver.

As you know, any cooking begins at the store stage. Well, or the market. Therefore, to start a couple of words, let's say about the rules for selecting ingredients. You want your salad with oranges and chicken to go well? Then read carefully!

Ahead of the events, let's say that for this dish you need a chicken liver. Yes, it's chicken. Unfortunately, the situation to date is such that this same by-product, but from beef, can easily turn into a hard and chewable process in the process of heat treatment. And it will be guilty of this not only the hostess with her inadequate culinary skills. There is every reason to believe that the liver is so "pumped" that it lasts longer. It is done by wholesale suppliers or already at the level of retail trade, alas, is unknown. But the fact remains that the beef liver is not the same as before.

So, so that the future salad with oranges and chicken passed with a cheer, carefully inspect the chicken liver on the counter. Pieces should be smooth and have a brown color. If the by-product has a whitish shade, it may already be spoiled or subject to special treatment (maybe more than once) for further storage. If the liver is already packed in trays, note whether there are pieces of ice and streaks in the container. Sellers are very "fond" of repeatedly defreezing and freezing food. And also - to interrupt labels, where such important information is indicated, such as production date, packing date and expiry date. And to this also pay close attention. To oranges, special claims can not be made, as well as to other ingredients of the dish.

Bought a byproduct (500 g) bring home, unfreeze on the bottom shelf of the refrigerator if it was frozen. Put the liver in a colander and rinse under running cold water for 5 minutes , and then cut into small pieces. In a frying pan heated with vegetable oil, fry the by-product for 15 minutes, no more. Do this regularly, but do not stir constantly. At the very end, slightly salt and pepper to taste. In this recipe, a salad with oranges and chicken will go like a light snack dish, taken to call a salad-cocktail.

Lay the chicken liver on a paper towel to get rid of excess oil. One orange wash, peel, split into slices and remove all the film and, of course, bones. It should be done very carefully, so that in the end we get pieces of orange, not its individual fibers. One apple (Golden will be good) also wash, clean, remove the core and cut into small cubes. Put the liver and fruit in a salad bowl, salt-pepper (if you see it necessary) and fill 2-3 tablespoons of sour cream. Put a salad in the croissants or other portioning container. Each portion sprinkle pomegranate seeds from above. Everything, your salad with oranges and chicken is ready for use.

In continued use of the same by-product, we offer you a couple more recipes, however, more satisfying than the above.

Warm salad with chicken liver and beans

The head of onion is cut into cubes and fried in a frying pan with vegetable oil until transparent. Add to the onion 300 g chopped small pieces of chicken liver and 2 finely chopped garlic teeth. Fry for another 7-10 minutes. Drain from canned jar with white beans water, and beans add to the liver with onions. Cover with a lid, leave for another 10 minutes on a warm stove and mix. At the bottom of the salad bowl, lay the leaves of the green salad, then the salad. On top decorate with fresh herbs.

Salad with chicken liver and carrots

Boil 300 g of chicken liver until cooked (15 minutes after boiling water) and cut into small pieces. 2 onions onions in a frying pan with vegetable oil until golden. Put the liver, onions and carrots in Korean (300 g) in a salad bowl, mix, salt-pepper to taste and season with mayonnaise. Take the salad in the fridge for an hour or three.