The liver must be in the diet of each person.
This product is especially recommended to be used by children, pregnant women and people suffering from diabetes.
The liver has not only beneficial properties, but also has a bright aroma and taste.
From it prepare the first and second courses, as well as snacks and salads.
Salad “Liver under the fur coat” - the basic principles of cooking
For salad “Liver under a fur coat” use boiled chicken, beef or pork liver.
Beef liver must be cleaned of films and veins. The film can be easily removed if you pour boiling water over your liver.
Chicken liver is a delicate product, which, moreover, is prepared very quickly. When processing chicken liver, special attention should be paid to bile. It must be cut out so that the bag does not burst and the bile does not get on the product.
The liver is boiled, then crushed with a grater or blender and spread in a deep dish. Vegetables are boiled, minced in the same way as the liver, and spread them in layers on top of the liver. Each layer is coated with mayonnaise.
Recipe 1. Salad “Liver under the fur coat” with pickled cucumbers
Ingredients
Half a kilo of beef liver;
parsley;
onions - 200 g;
green salad;
200 g carrots;
table salt and ground red pepper;
200 g of beets;
200 g of mayonnaise;
pickle;
100 g ras oils.
Method of preparation
1. Wash the liver, cut out the ducts and clean the film. In a lightly salted water lay out the liver, and cook until soft. Fully cool and cut into thin, short straw.
2. Peel and wash the onions and carrots. Shred feathers onions. Carrots cut into thin strips. Heat the oil in the pan. Put onion in it and fry until ruddy. Roasted onions shift in the plate. In the same pan put a carrot, stirring constantly, fry until soft. Vegetables during roasting salt and pepper. 3. Cucumber salted finely crumbled. Peel the beets, rub with large chips.
4. Salad form layers in this order:
- chopped liver;
- fried onions;
- finely chopped pickled cucumber;
- braised carrot;
- chopped beets.
On each layer we make a mesh of mayonnaise. We decorate with parsley sprigs and lettuce leaves.
Recipe 2. Salad “Liver under a fur coat” with cheese
Ingredients
half a kilo of beef liver;
mayonnaise;
two bulbs;
butter;
sour cream - 80 g;
three eggs;
cheese - one hundred grams;
two carrots;
three potatoes;
green onions and cranberries.
Method of preparation
1. Mine and boil potatoes and carrots. Drain and cool the vegetables completely. Remove the rind from the vegetables with a knife and chop them on a coarse grater. One carrot is left whole to be used for decoration.
2. Wash the liver under the tap, clean the films and ducts. Once again, rinse and dip with disposable towels. Cut it into medium pieces, put it in lightly salted water and boil until soft. You can fry the liver and then bring it to readiness by stewing in sour cream.
3. Clean the onion, wash it and chop it in small pieces. Put in hot oil and fry it until transparent.
4. Boiled liver and fried onions skipped through a meat grinder or grind in a blender. Season the liver pate with red pepper and salt, add the sour cream and grind well to make a pasty mass.
5. We clean the boiled eggs and separate the whites from the yolks. Spread the yolks in a bowl and knead with a fork. Protein rub a large shavings. We grind cheese on a large grater segment.
6. On a wide, flat dish, form the salad in this order:
- potato chips mixed with sour cream. We salt;
- liver paste;
- cheese chips;
- grated carrot;
- pounded yolks;
- chopped proteins.
Each layer is coated with mayonnaise. Boards also grease with mayonnaise. We decorate the salad with circles of carrot, finely chopped green onions and cranberries.
Recipe 3. Salad “Liver under a fur coat” with garlic
Ingredients
500 g chicken or beef liver;
mayonnaise - half a cup;
100 grams of cheese;
black pepper and sea salt;
2 potatoes;
4 garlic cloves;
3 carrots;
70 g onions;
eggs - 3 pcs.
Method of preparation
1. Wash vegetables and boil in uniform until soft. Cool, peel off with a sharp knife and rub carrots and potatoes on a fine grater.
2. Wash the liver, cut the film and streaks. If you are using chicken liver, carefully check that there are no bags of bile left. Rinse and wet again with napkins. Beef liver cut into pieces, and cook the chicken whole.
Cook the liver at your discretion. Boil, fry or stew. Salt, pepper.
3. Peeled onion finely crumble, and fry in hot oil until golden brown. Put the fried onions to the liver.
4. Rub the cheese with coarse chips. Peel the garlic through the garlic press. Put the cheese chips in a plate and add garlic to it.
5. Grind the liver with the fried onions in a blender or in a meat grinder.
6. Separately rub the yolks and proteins. Arrange them in separate plates.
5. Now start shaping the salad. Place a serving ring in the center of the flat dish. If you don't have one, make it out of a plastic bottle. Put all the ingredients in the following order:
- grated potatoes. Salt and coat with mayonnaise;
- Liver pate. Cover the layer with a double portion of mayonnaise;
- Cheese chips. Grid Mayonnaise;
- grated carrot. Brush with mayonnaise;
- Egg white chips. Mayonnaise mesh;
- baby yolk.
Cover the ring with a saucer and put the plate in the fridge overnight so that the salad is well soaked. Remove the ring before serving.
Recipe 4. Salad “Liver under a fur coat” in Kaluga
Ingredients
two eggs;
chicken liver - half a kilogram;
150 grams of cheese;
Sour cream and mayonnaise;
two carrots; 100 grams of walnuts;
three green apples.
Method of preparation
1. My liver under the tap, cut off connective tissue and bile. Put it in lightly salted water and cook until ready. Then the water is drained and the liver is completely cooled. Cut the finished product into small pieces.
2. Boil carrots and eggs. Remove the peel from carrots and grind on a coarse grater. We clean the eggs, grind as carrots. We spread in a separate plate. Apples and cheese with three large chips.
3. We take in equal proportions sour cream and mayonnaise. Mix them in a deep bowl. Salt and pepper slightly.
4. Putting the salad in the following sequence:
- finely chopped chicken liver;
- grated carrots;
- crushed eggs;
- cheese chips;
- grated apple;
- chopped nuts.
Each layer is richly lubricated with creamy mayonnaise sauce. Sent in the fridge soak for several hours.
Recipe 5. Salad “Liver under rice fur coat”
Ingredients
half a cup of basmati rice;
a bunch of green onions;
350 g chicken livers;
60 g ras. oils;
250 g onions;
a mixture of peppers and sea salt;
3 eggs;
90 g homemade mayonnaise;
bunch of dill.
Method of preparation
1. Rinse the rice well under the tap until the water is clear. Prepare it according to the package instructions.
2. Crumble the peeled onions in small pieces. Put in a pan with hot oil and fry until golden brown.
3. Sort through the dill and onion. Rinse, lightly dry and finely chop.
4. Boiled hard-boiled eggs cool and chop on a fine grater.
5. Rinse the liver under running water. Cut out bile and connective tissue. Boil in lightly salted water, adding to it a few peas of allspice and bay leaves. Cool completely and rub on a fine grater. It will be easier to make if you send it to the freezer for a few minutes. 6. Dish cover with leaves of green salad. Form layers of lettuce on them, each spreading homemade mayonnaise:
- grated chicken liver;
- fried onions;
- boiled rice;
- finely chopped greens;
- grated chicken eggs.
Sprinkle the salad with chopped dill and place it in the refrigerator for at least half an hour.
Recipe 6. Salad “Liver under the fur coat” with grapes
Ingredients
200 g chicken livers;
100 grams of cheese;
vegetable oil;
green grapes - 100 g;
mayonnaise;
pine nuts - 50 g;
curry;
2 garlic cloves;
champignons - 100 g;
2 cucumbers fresh.
Method of preparation
1. Wash my liver, remove connective tissue and bile. Boil the liver until fully cooked and cut into small pieces. Take a deep salad bowl. Putting the liver to the bottom of the salad bowl.
2. Mix mayonnaise with curry, add to the mixture peeled and crushed garlic through the garlic press. Mix well. Lubricate the liver layer with the sauce.
3. Clean the champignons, cut into thin slices and fry in hot oil until golden brown. Cool and lay on the liver layer. Sprinkle mushrooms with pine nuts.
4. Wash cucumbers, wipe them off with a napkin and chop them up into thin strips. Spread evenly on mushrooms and grease mayonnaise-garlic sauce.
5. We remove the grapes from the twigs, rinse and dry slightly. Finely cut each grape. Put the crushed grapes in the fourth layer and sprinkle with nuts.
6. Rub cheese on small chips. Sprinkle the salad on top with the obtained chips. Decorate with whole grapes and sprinkle with pine nuts. Put the salad in the fridge for two hours so that it is thoroughly soaked.
Recipe 7. Salad “Liver under the fur coat” with prunes
Ingredients
350 g chicken livers;
120 g of mayonnaise;
75 g onions;
150 grams of cheese;
100 g carrots;
100 g of prunes.
Method of preparation
1. Clean and wash vegetables well. Onion finely chopped. We will carrot on a large grater. Pour oil into a frying pan, heat it and lay out chopped onion. Pass it to transparency, then lay out the carrot chips and continue to stew the vegetables together until the carrots are soft. 2. We wash the liver, cut off all unnecessary. Regime her in small pieces and fry in hot oil until cooked.
3. Soak prunes in warm water. Leave for five minutes, drain the water, and dry the berries. Cut prunes into strips.
4. Form the salad:
- fried liver;
- vegetable frying;
- strips of prunes.
We coat each layer with mayonnaise. On top of all plentifully sprinkled with cheese chips. We send the salad in the fridge for the night.
Salad “Liver under the fur coat” - tips and tricks from the chef
- The liver for this salad can not only be boiled. It can be fried or stewed in sour cream or cream.
- To make beef liver soft, soak it in milk for several hours.
- Not only mayonnaise can be used for smearing layers. It can be sour cream or a sauce made from mayonnaise or sour cream.
- If you chop the liver in a blender or grated, add sour cream to the mixture so that it does not turn out dry.
