Pork liver - a fine product to diversify the house menu. Liver pancakes, cakes, casseroles, pies with a liver, gravies - it is possible to list infinitely. In preparation of pork liver there are no special difficulties, and dishes leave tasty and economical, pork liver costs not much.
It is required to you
- - pork liver;
- - cream;
- - creamy and olive oil;
- - vegetables.
Instruction
1. Having decided to prepare a pork liver, get a fresh product – the taste of a ready-to-eat meal will depend on it directly. The good liver has to have uniform brown color without any spots, and in a section its surface porous, a little granular and damp. A smell is fresher than a liver usually slightly sweetish if the aroma of a product gives sourness, you shouldn't buy it – it usually demonstrates long storage, freezing and a defrosting. The dry surface of a liver can also prove long stay on a counter.
2. If you don't want to prepare a liver in day of purchase, it is better to freeze it as it is worth storing long it in such look. This product consists of rather large amount of water therefore at usual storage it will become dry, and the ready-to-eat meal will turn out as a result not especially tasty.
3. Before preparation clean a pork liver from a film that in a consequence it turned out especially juicy and gentle. Then wash it and keep at least half an hour in usual cold water or milk is also to add a liver of juiciness and will make it softer. There is also one more nuance in preparation of this product – salt it only right at the end when the liver is already ready, otherwise it can turn out harsh.
4. Prepare a liver according to the traditional recipe – extinguish it in sour cream with onions, carrots and greens. For this purpose soak this offal a whole piece in milk within 1.5 hours, then remove rough streaks and cut small bars. Clean and grate carrots. Cut onions with half rings. In a deep frying pan on sunflower oil fry onions and carrots to semi-readiness. Add pork liver to vegetables, fry everything together, periodically stirring slowly. As soon as the offal begins to change color, put couple of tablespoons of sour cream in a frying pan, mix, add a glass of hot water or milk on 500 g of a liver. Close a frying pan a cover, reduce fire, you extinguish a liver about 20 minutes. From time to time mix gravy. Don't forget to salt to taste right at the end and to add when giving to a table small cut parsley.
5. As a garnish the boiled or baked in an oven potatoes, pea or mashed potatoes, buckwheat cereal, paste, boiled rice with vegetables or mushrooms perfectly will approach a stewed liver in sour cream. A stewed or fresh vegetables will also be fine addition to such dish, and low-calorie and useful.
6. Bake a liver in a pot with oranges and apples – it is possible to surprise with such dish guests pleasantly. For preparation cut a liver pieces, roll in in flour with a pinch of a black sprinkling pepper and fry on a desi to a golden crust. In a separate frying pan roast couple of bulbs cut with half rings, and put together with a liver in pots, salt. Add the apple and orange cut large into cubes, pour in 3-4 tablespoons of cream in each pot and send to the oven warmed up to 200 wasps for 20 minutes. Give a ready liver directly in pots, having strewed with fresh greens. Thanks to fruit the liver will gain pleasant sweet-sour smack.
7. Experiment with ingredients – instead of fruit the pork liver can be baked in pots with potatoes, mushrooms or just vegetables. Only pieces of a liver and potato have to be approximately identical size to prepare evenly. Use cream, chicken or vegetable broth, water will approach and just. All ingredients can be strewed with a grated cheese that the dish turned out under a ruddy and tasty crust. From seasonings the black or white pepper, rosemary, bay leaf will approach.
8. Fry pork liver on naked flame. Cut previously washed up liver on large pieces of the identical size and string them on skewers, alternating to thin pieces of fresh fat and any vegetables at choice. Fat will make a shish kebab more juicy and gentle. Establish skewers on a brazier and prepare in the usual way within 15 minutes. At the end strew directly during cooking with mix from salt, black and paprika, a ground coriander. Before cooking the liver can be soaked in milk or to sustain half an hour, having mixed with dry mustard. And instead of fresh fat the fat grid in which it is necessary to inwrap each piece will approach. It is possible to find it in the market in meat pavilions. During cooking the liver will incorporate all fat, grids it won't be visible, and the shish kebab will turn out especially juicy.
9. From pork liver paste will turn out tasty and gentle. For its preparation fry 500 g of the liver cut on pieces in a frying pan. It has to be fried thoroughly well. At the end salt. Separately to a spasseruyta on a desi couple of bulbs and carrots cut by straws or thin bars. Cool everything, and then mix in the blender a liver with vegetables, 2 tablespoons of a desi, black pepper and favourite greens. Distribute ready mix an even layer in the capacity of the suitable size, fill in with a thin layer of the kindled fat, cover and remove in the fridge at several o'clock. When paste stiffens, serve it to a table with crunchy long loaf, greens and fresh cucumbers – there will be a tasty and useful snack.
10. Use pork liver and for preparation of salads. Previously fry it in a desi without any additives, cool to room temperature and mix with red onions, arugula and a garden cress, add cherry tomatoes and a little paprika. Pour over a ready-to-serve salad the gentle dressing mixed from 1 tablespoon of lemon juice, the same amount of olive oil and 1 h a spoon of Dijon mustard.