The liver deservedly is the most popular offal which isn't conceding to meat or a bird by the number of recipes. It is cooked, extinguished, baked, pounded in paste, added to soups and salads. Besides, prepare any dish from pork liver, and you not only satisfy appetite, but also improve the state of health.
It is required to you
- For a cream soup:
- - 400 g of pork liver;
- - 500 ml of meat soup;
- - 1 carrots;
- - 1 leek;
- - 1 root of parsley;
- - 80 g of a desi;
- - 60 g of flour;
- - yolks of 2 eggs;
- - 200 ml of 10% cream;
- - salt;
- For a shish kebab:
- - 400 g of pork liver;
- - 100 g of fat;
- - 10-12 cherry tomatoes;
- - 3 segments of garlic;
- - on 1/4 tsps of a cracked dried ginger, carnations and mixes of pepper;
- - salt;
- For salad:
- - 450 g of pork liver;
- - 4 potatoes;
- - 4 carrots;
- - 3 pickles;
- - 1 napiform bulb;
- - 3 boiled eggs;
- - 150-200 g of mayonnaise;
- - 1/3 tsps of ground black pepper;
- - salt;
- For sauce:
- - 700 g of pork liver;
- - 2 bulbs;
- - 160 g of 25% sour cream;
- - 80 g of flour;
- - 60 ml of water;
- - 1/3 tsps of ground black pepper;
- - salt.
Instruction
1. A cream soup from pork to a pecheninarezhta a liver into small pieces, carrots, leek and a root of parsley – on cubes. Warm vegetable oil and lay out in it the prepared ingredients. Fry them several minutes on moderate fire, stirring slowly with a scapula then pour a half-glass of broth.
2. Close ware a cover and you extinguish contents half an hour, having lowered temperature to a minimum. Cool the turned-out subfrying a little and pound it by means of the blender in homogeneous mass.
3. Fry thoroughly flour in 50 ml of vegetable oil, part with the remained broth and you weary 15 minutes on weak fire. Filter sauce through a sieve or a gauze, mix with liver puree, boil and salt. Shake up cream with vitelluses and enter into soup.
4. A shish kebab from pork to a pecheniporezhta a liver rectangular plates about 8 mm thick, fat – not thick slices of 3х3 cm in size. Spread out fat small squares on a flat plate and powder with grated or davleny garlic.
5. Rub pieces of a liver I will merge also spices, put them in half and enclose fat. String them on skewers, alternating to cherry tomatoes. Fry a shish kebab on strong fire no more than 7 minutes. Will tell you the flowing juice about its readiness, it has to be transparent with a grayish shade, but not pink.
6. Puff salad from pork to a pechenivarita a liver of 15 minutes in unsalted water, get and let's cool down. Grate it, add some salt to taste, fill in 100 ml of broth and mix. Crush carrots and onions on a large grater, brown in vegetable oil to softness.
7. Cook potatoes in a uniform, clean and rub. Arrive also with cucumbers, merge excess liquid. Add to an offal and to each vegetable weight on a spoon of mayonnaise and stir.
8. Collect salad by layers in such order: potato, half-portions of a liver, carrot and onions fried vegetables, the second half of a liver, cucumbers. Powder salad with chopped eggs and decorate at discretion.
9. Sauce for spaghetti from pork to a pechenirazrezhta a liver on bars, thinly chop bulbs. Roast in vegetable oil at first onions, then put to it an offal and prepare 3-4 minutes a baking plate by a cover. Meanwhile connect sour cream to water and pour in a frying pan. Mix everything, season with pepper, I will merge and take on weak fire of 6 more minutes.