The liver – the product very desirable for a diet, contains in it many useful substances. And here on our tables it appears recently seldom. One of the reasons that the store liver often turns out dryish. It isn't a recipe - such it is initially. But it is possible to cope with this problem if to make liver fritters which at addition of the "correct" ingredients dry won't be precisely. This dish which steadily is pleasant to both children, and adults. It can be offered for lunch or a dinner, and can decorate a holiday table at certain simple "manipulations".
It is required to you
- - Liver;
- - mayonnaise;
- - eggs;
- - flour;
- - onions;
- - vegetable oil;
- - salt;
- - spices;
- - knives;
- - cutting board;
- - meat grinder;
- - bowls;
- - frying pan.
Instruction
1. Decide from what liver you want to make fritters. An optimal variant – beef liver, unlike pork it doesn't taste bitter, and differs from chicken in "stronger" forcemeat. Certainly, it is just the recommendation. If desired it is possible to buy any, the main thing – that it wasn't repeatedly frozen and thawed, from such liver almost for certain nothing good will turn out. In shop pay attention to structure of an offal. If canals are visually noticeable, it is better to choose other packing. One more important thing to which it is necessary to pay attention – date of development. Especially it is important for not frozen liver having quite short term of realization. Frozen - without loss of quality it is stored much longer, but also here it is impossible to buy after the expiration. The shop neglecting health regulations and selling goods of an inadequate state by and large isn't credible.
2. Undress a liver and cut out bilious channels a sharp knife. So it is less than the probability that you will cut off much. Then start removal of a film. For this purpose grope its edge and, carefully pushing a baking plate it a finger, kind of advance it to the center. In such a way it is significantly simpler to skim from a liver nevertheless, than a knife. From a chicken, duck, indyushachy offal usually don't skim.
3. Cut a liver rather small pieces which without effort will creep in a mouth of your meat grinder. Put them small parties, otherwise there is a risk to splash walls or a window. Nevertheless the liver is not meat, forcemeat from it turns out significantly more liquidly. Alternate laying of an offal and onions, - of course, it can be chopped, fried and added to forcemeat later. But it is pleasant to much when fritters from a liver are absolutely uniform, for them the found onions pieces more – not the best option. Salt forcemeat and season with a black pepper.
4. Prepare other ingredients for liver fritters – mayonnaise, eggs, flour. Choosing mayonnaise, you don't seek to limit its fat content strictly. The idea to reduce consumption of fats – is clear and is welcomed, here only mayonnaise – not that product which will help with it. Just think at the expense of what (if not at the expense of vegetable oil) it has the structure. The answer is obvious – at the expense of emulsifiers, that is certain chemical reagents connecting water. Unfortunately, what admonitions of rather natural naturalness of a product wouldn't be extended by producers, all this is no more than a marketing mix. Either fat, or artificial emulsifier, the third for purchased mayonnaise isn't given.
5. Mix 1 kg of forcemeat from a liver from 50 g of mayonnaise, hammer 2 eggs, put 30 g of wheat flour. For supporters of healthy food flour can be replaced with bran – wheat or oat, a rye middlings doesn't approach. Their taste is no matter combined with taste of fritters from a liver. Well mix weight, it has to turn out homogeneous. Let's stand a little – minutes 10-15 enough. At this time flour will inflate and will become some kind of binding agent that in a tandem with the emulsifying properties of eggs and mayonnaise will allow forcemeat to gain the correct texture for fritters.
6. Heat a frying pan. It is possible to take pig-iron, it is possible aluminum with non-stick coating. The main thing that it was ideally clean. Any product to a dirty frying pan will begin to stick immediately then - to burn and impact to a dish absolutely unseemly relish. Pour vegetable oil, heat it before light release of white smoke. Take a spoon liver forcemeat and spread in the boiling fat. Fry fritters 2-3 minutes from each party, then shift in a bowl, covering with a towel and a cover that didn't cool down. By the way, cooled down they are very tasty too, they can be eaten just like that, and it is possible – having put on sandwich.
7. For a holiday make liver cake. On 300 g of cream cheese (or soft cottage cheese) take 150 g of pickled cucumbers, on 30 g of fresh greens of parsley and fennel, 4 boiled eggs. Mix ingredients a fork (or by means of the blender working at low turns, - nevertheless we don't need gruel). Other option of a stuffing – on 400 g of the baked eggplants crushed in puree, 100 g of the walnuts peeled and chopped by quite large pieces. The third – 250 g of processed cheese, 100 g of mayonnaise and 30 g of garlic mixed in homogeneous mass. (The weight of ingredients is specified for 1 kg of the prepared forcemeat from a liver.) It isn't necessary to do everything at once, one cake – one stuffing and please, don't forget to salt.
8. Picking cake, begin with the choice of a dish or a plate where you plan to construct "design". We need ware with very low sides, and it is better - without sides in general. For lack of that it is possible to collect and serve cake on a round or square cutting board. Don't worry that ugly blank spaces will be visible – we by all means will decorate them with lemon pieces, greens, olives, olives, a capers, leg-base crabmeats from carrots – yes you never know where the imagination will bring. Spread fritters from a liver in one row, further coat with a stuffing, the last layer has to be nachinochny. If desired you can cover cake with mayonnaise and strew with cheese shaving – then it will resemble by the form Napoleon. But it is possible to leave "as is", having strewed with greens or as it was recommended slightly above – to decorate the vegetables suitable to taste. The cake made from liver fritters before giving needs to be held in the fridge.