Chicken liver roll. Recipe by Julia Vysotskaya

By-products have long been recognized as healthy, nutritious and dietary. Among them, the liver especially stands out for its qualities. It is included in diets, recommended to be given to children, and almost prescribed as medicine. But here’s the disappointment: many people don’t really like this product. Most of the complaints relate to the specific smell and peculiar taste that are present in almost all dishes made from this offal. Liverworts can help picky people fall in love with it. Their recipe is quite simple, which is important in our global busyness. The taste bears little resemblance to “purebred” liver and at the same time can be varied with spices, herbs and sauces. In a word, not a dish, but a gift from above!

Secrets of success in experiments

Before you start preparing liverworts, choosing a recipe and delving into seasonings, planning which ones to use, carefully read what professional chefs advise.

1. When frying liver cutlets, you can get by with just one offal mixed with an egg. However, as is the case with minced meat, liverworts without additives will turn out flat and harsh. A component is required that will add airiness - the same soaked bread, for example.
2. Liver cutlets, unlike others, turn out tastier if they are fried in margarine or - complete chic - in butter.
3. To compact and thicken the liverwort dough, it is better to give it time to rise (about an hour), even if this is not indicated in the recipe.
4. Long-fried liver cutlets become tasteless and slightly resemble rubber when chewed.
5. Any recipe recommends soaking pork and beef liver intended for liverworts in milk in order to remove some of the inherent bitterness from the offal.
6. Those who strive for extremely airy cutlets, after frying, can simmer the liverworts for a few minutes under the lid, adding a little broth (mushroom broth will be especially good) or just water. Just don’t overdo it with liquid, otherwise the dish will turn out “wet”, which will negatively affect its taste.

Option 3: Liver cutlets in the oven (with rice)

To prepare minced liver, you need boiled rice, the amount of the finished product is indicated. The type of cereal does not matter

But it is important that it does not stick together, that is, it is better to boil it in a large amount of water, drain it in a colander and in no case overcook it

Ingredients

• 500 g of any liver;
• 250 g white rice;
• 100 g onion;
• 1 egg;
• salt pepper;
• flour or some breadcrumbs.

How to cook

Step 1:

Grind the liver, chop the onion, combine them in one bowl and add boiled rice. Break a chicken egg into the total mass, add spices to taste, mix the mass well, let the minced meat stand for half an hour in the refrigerator, be sure to cover the bowl.

Step 2:

We prepare a baking sheet on which we will bake the cutlets in the oven or take a mold and grease it with oil. You can use a silicone mat. In this version, we simply place it on a baking sheet. There is no need to lubricate anything. Preheat the oven to 230 degrees.

Forming cutlets. Since the minced meat is a little weak and sticky, we wet our hands. We take a little, round it up and put it on a board sprinkled with flour or crackers. We form several balls, then sprinkle them on top and on the sides. We take it in our hands again, level it a little, and transfer it to a baking sheet. We make all the cutlets. You don't need to add a lot of breadcrumbs or flour.

Step 4:

Place the baking sheet in the oven and bake the liver cutlets for about 15 minutes. Since the temperature is high, they will not dry out. Then turn off the oven, open the door slightly, let the cutlets stand for another 2-3 minutes, and take them out.

You can try making cutlets with buckwheat porridge in the same way. It also goes great with liver.

It’s just important not to overcook the cereal, let it remain crumbly, that is, don’t add more than two parts of water

Just cutlets

If you have never made liverworts from liver before, the recipe offered here is quite suitable for practicing and practicing your skills. It doesn’t even require an exact ratio of ingredients; everything is done “by eye.” The liver and onions are ground, eggs are driven into the minced meat (approximately one for every half a kilogram of offal), it is seasoned with salt and the spices that you have chosen. Flour is added with kneading until the mass begins to resemble a thick but flowing dough. The main thing with it is not to overdo it: pour about half a glass per half kilo, mix well and wait a little, since the minced meat will certainly thicken a little later. When you are satisfied with the consistency, start frying.

Useful tips

Recommendations will help you avoid difficulties. Liver is a meat product, so its selection and preparation must be taken seriously:

• The minced meat is made in a similar way to minced meat suitable for cutlets. The mass should be dense, excess liquid must be removed.
• The crumb of bread added inside will make the beef liver cutlets fluffy and absorb excess moisture.
• Small oat flakes must be added to the standard ingredients of the dish. Later they will swell a little, giving the cutlets tenderness. The presence of oatmeal in the dish is almost invisible.
• Pour some water into the frying pan and simmer the liver cutlets there. The water will soon evaporate, and the dish will become slightly tender.

And the main thing is the time frame. Undercooked liver is harmful and hazardous to health; it is better to keep it under the lid a little longer than indicated, setting the heat to minimum.

• liver300 gr
• egg2 pcs
• onion 1 piece
• mayonnaise 2 tbsp. l.
• oat flakes30 gr
• salt, pepper to taste

Calories: 143 kcal

Proteins: g

Fat: g

Carbohydrates: g

• To prepare beef liver cutlets you will need onions. It needs to be cleaned, then rinsed. Cut into medium cubes, you can chop.

  

  

  

  

  

  

  

• Heat the frying pan and quickly fry the chopped onion pieces. It doesn't take long for it to soften and turn golden.
• Wash the liver and cut it into medium pieces.
• You will definitely get delicious cutlets from beef liver if you grind the liver in a meat grinder or use a blender - the result will be the same.
• The number of eggs is selected according to the mass of meat. You will need 4 pieces per kilogram of liver. Having broken them into a separate small bowl, beat them thoroughly with a fork. Once finished, carefully add to the liquid liver.
• Seasonings include salt and regular black pepper. After stirring the ground beef, you need to add a couple of spoons of homemade mayonnaise.
• According to the step-by-step recipe, beef liver cutlets require oatmeal. Its amount varies depending on the consistency of the mixture. The mass should become thick but sticky.
• It is convenient to prepare liver cutlets from beef liver in a large form with round cells. Desserts are usually baked in such forms. After greasing the cells with oil, carefully lay out the minced meat with a spoon, distributing it evenly.
• If there is no special shape, a regular flat one will do. To prevent the delicious beef liver cutlets from burning, cover the bottom of the pan with a sheet of foil and place the cutlets on it. Setting the oven to 200 degrees, bake the liverworts for 10-15 minutes, time may vary.

Time frames are important. If you overdo it, the beef liver cutlets will come out dry. It is not enough to withstand - they will be raw from the inside. It is not advisable to include half-raw meat in the diet, especially for children.

The dish is universal, any side dish will suit it: tender puree, boiled buckwheat or rice, steamed vegetables. Liver cutlets remain tasty even after cooling. They make excellent sandwiches; just put the liverwort on the bread and garnish with lettuce or herbs. If the dish seems a little dry, you can add a sauce to add some spice.

“Semolina” liverworts from the liver: recipe with photos

You'll have to do a little magic here. Firstly, the liver is ground in splendid isolation, and the onion is rubbed with a grater. Secondly, the egg is beaten with a pinch of salt before adding. Thirdly, semolina is used instead of flour - two spoons per half a kilo of liver. Fourthly, you will need to add a spoonful of thick sour cream. All this is kneaded and set aside for at least a quarter of an hour so that the semolina has time to swell. All these “tricks” will yield tender and lush liverworts. The recipe, by the way, insists on using turkey by-product: it makes the best cutlets.

Option 1: Classic liver cutlets in the oven (with semolina)

To prepare such liver cutlets in the oven, you additionally need semolina. It will absorb excess liquid, make the mass stronger, and will only have a positive effect on the taste. The minced meat will need a little time to infuse and strengthen. You can use beef or chicken liver at your discretion. The cutlets are baked on a silicone mat or in a mold made of this material.

Ingredients

• 250 g liver;
• 40 g onion;
• 2 tbsp. l. semolina;
• 50 g sour cream;
• salt pepper;
• 0.5 eggs.

Step-by-step recipe for classic liver cutlets

Step 1:

Wash and examine the liver. If suddenly yellowish or greenish traces of bile are visible on the chicken product, then they need to be cut off, otherwise the cutlets will taste bitter. Be sure to shake off the droplets of water and twist the liver through a meat grinder. You can grind it with a blender, since there is only a small amount of product, it will turn out quickly.

Step 2:

You can chop the onion with the liver, but it is better not to do this, as the vegetable liquefies the mass. Chop it into crumbs, add it, add spices and semolina. You also need to add half an egg or add one small piece. To separate the egg into two parts, beat it with a fork, then pour it. Stir the minced meat, leave for at least a quarter of an hour, you can leave for up to 50-60 minutes.

Step 3:

Prepare a silicone mat, turn on the oven to preheat to 220 degrees

It is important not to dry out the cutlets, so we do not set the temperature low. You can put them in a large-diameter silicone mold, that is, use it instead of a mat

Step 4:

Using a spoon, scoop out the minced liver with semolina, lay out small oval or round cutlets, leaving two centimeters or a little more between them.

Step 5:

Place the baking sheet with the cutlets in the oven, bake for a quarter of an hour, do not lower the temperature. After 10 minutes, when the crust has strengthened, you need to take out the baking sheet and quickly grease the cutlets with sour cream.

You can also make cutlets from pork liver, but the offal must first be thoroughly washed and then soaked in fresh milk. It will get rid of unpleasant taste and bitterness, and the dish will delight you with tenderness. If there is no milk, then black tea will do, but it must be cooled before using.

Cutlets on rice

Another wonderful liverworts - the recipe with photos will definitely convince you of this. A pound of offal is ground in a meat grinder or blender along with a two-hundred-gram piece of unsalted lard. Two medium onions are finely chopped. You can also pass them through a meat grinder along with the other ingredients, but then the minced meat will turn out to be too watery, and our goal is to achieve a certain viscosity. Half a cup of rice is cooked until almost done. You can take any variety of cereal, but it is better to stick to a fairly sticky variety. Everything is mixed, seasoned with spices and salt, and the base for the liverworts is ready.

Beef liver cutlets

Perhaps the easiest way to prepare such cutlets. Any novice cook can cope with the recipe, so definitely take note of the recipe.

Ingredients:

• 300 g beef liver
• 1 onion
• Salt
• Pepper
• 1 egg
• 3 tbsp. spoons of flour
• Vegetable oil

Cooking method:

1. Remove the films from the liver, rinse and cut into small cubes.
2. Peel, rinse and chop the onion using a meat grinder or blender.
3. In a deep container, mix the onion and liver, add salt and pepper to taste.
4. Beat the egg into the minced liver and mix. Then add flour and mix thoroughly again until smooth.
5. Grease the frying pan with vegetable oil and let it warm up.
6. Spoon the liver mass into the pan in portions.
7. Fry the cutlets on both sides, then place them on a paper towel, thereby removing excess fat.

Liver plus carrots

Until now, we have used cereals as thickeners. However, there are liverworts whose recipe replaces them with vegetables. The most successful option is with carrots. It needs to be cooked until cooked, but so that the root vegetable does not spread under your hands. The carrots are passed with the offal and onions through a meat grinder, and apart from eggs and spices, the minced meat does not need anything else.

Delicate liver soufflé

For liver soufflé we need:

• 0.5 kg chicken liver
• 300 g fresh cabbage
• 3 carrots
• 1 onion
• 3 eggs
• 0.5 cups milk
• 50 g mayonnaise
• salt, ground pepper
• a pinch of soda
• vegetable oil
• greenery

Preparation:

1. The liver must be washed, cleaned of excess and ground in a meat grinder. Salt and pepper.

2. Finely shredded cabbage, lightly fry in vegetable oil.

3. Peel the carrots and onions, chop them and simmer in a frying pan.

4. Beat eggs with milk and salt.

Combine the liver, cabbage, carrots, egg mixture and add 3 cups of water, soda, mix everything thoroughly.

5. Place our mixture in a form greased with vegetable oil and bake for 20 minutes at 180 degrees. 5 minutes before the end of cooking, grease the soufflé with mayonnaise and keep it in the oven.

6. Transfer to a dish and decorate with herbs.

Chopped liverworts

Since there are similar cutlets made from meat, why not be made from offal? And the point is not the lack of a blender or at least a meat grinder in the kitchen, but the different consistency of the minced meat. Individual pieces of liver stand out against the general background very elegantly, creating a completely new sensation from the cutlets. To prepare such liverworts, the recipe requires very finely chopping the offal - this is the only difficulty in its implementation. Afterwards, the liver is mixed with onions (in this case it is better to grind them), flour, seasonings and eggs. And you definitely need to let the minced meat sit. Twenty minutes will be enough.

Beef liver cutlets recipe

One of the best offal is beef liver, this concerns nutritional value and taste. True, when fried it can be a bit harsh, but liver cutlets will delight you with both appearance and taste.

Products:

• Beef liver – 500 gr.
• Onions – 1-2 pcs.
• Flour – 4 tbsp. l.
• Raw chicken eggs – 2 pcs.
• Salt.
• Seasonings and spices.
• For frying - vegetable oil.

Algorithm of actions:

1. Clean fresh beef liver from films, rinse, and place in a meat grinder. Twist into minced meat.
2. Peel the onions, rinse under running water, and pass through a meat grinder along with the liver. You can, of course, cut the onion into cubes, but very small ones.
3. Add eggs and flour to the minced meat. Add salt and pepper to taste. The consistency of the minced meat will not be thick; rather, it will resemble medium-fat sour cream.
4. Heat a frying pan, add vegetable (any) oil.
5. Wait until the oil is hot, use a small ladle or tablespoon to form cutlets and place in a frying pan.
6. Fry on both sides, remember that the frying process goes very quickly.

Now let someone in the household try to say that beef liver is not tasty. You can serve this dish as a side dish with rice, pasta, potatoes, or simply prepare a salad of fresh vegetables - tomatoes and cucumbers.

Cutlets in a casing

Until now, we have looked at ordinary liverworts, the recipe for which involves regular frying, even if the minced meat contains a different set of products. Now we want to offer a method that is a little more complicated, but gives an excellent result that your family will certainly approve of. The only difficulty you may encounter is purchasing pork fat, but this task can be handled without much difficulty. A glass of buckwheat is poured with boiling water in the evening. Two onions and the same number of carrots are chopped and fried, after which they are ground together with half a kilogram of liver. The minced meat is combined with the cereal and seasoned at your discretion. The mesh is cut into portioned squares, a spoonful of mass is wrapped in each. The “packages” are quickly fried: in this process, the wrapper becomes transparent, and its filling becomes more tender. The liverworts are laid out in pots lined with cabbage leaves, a third is filled with boiling water and put into the oven, covered, for a third of an hour.

What is needed to make liver cake?

Before you start cooking, make sure you have all the necessary ingredients on hand. You must have:

• 1 kg of liver;
• 400 g sour cream;
• 2 chicken eggs;
• wheat flour;
• pepper and salt to taste;
• vegetable oil.

The cake can be made from different types of liver: pork, beef, turkey or chicken. Chicken and turkey liver will provide the most tender and delicate taste. Pork or beef liver cake “crusts” will have a more distinct meaty flavor.

Simple and unusual: liverwort with cabbage in a slow cooker

Chicken offal is more suitable for children: it has a more delicate structure, is easier to digest and contains less fat. And adults will probably enjoy liverworts made from chicken liver. The recipe with the photo will surely convince you to at least try this dish. If you also add cabbage, you will get an incredibly tasty and healthy dish. In addition, if you have a multicooker and lack time, you can build one large liverwort, which is then cut like a pie. Half a kilo of cabbage is shredded as thinly as possible, salted and carefully kneaded with your hands: this will make the vegetable softer and release juice. Half a kilogram of chicken liver is ground in a meat grinder or blender and mixed with three eggs, a glass of sour cream and a couple of spoons of semolina. When the mass is mixed until smooth, add cabbage; You can add salt only after this, since the shredder already contains a certain amount of salt. The multicooker bowl is lubricated, the minced meat is distributed in it, the device is turned on for baking, and the timer is set for an hour and a half. Then the surface is sprinkled with cheese, and the baking is turned on for another ten minutes. Just before serving, this recipe for chicken livers recommends sprinkling the finished dish with chopped herbs.

Chicken liver roll. Recipe by Julia Vysotskaya

I’ll be honest - I don’t like any liver in any form, except in pate. And since this product is very healthy, I try to prepare it this way. I have an ambiguous attitude towards Yulia Vysotskaya’s recipes. I like many of them because of their originality. However, when reading them, I often see some inconsistencies or inaccuracies.

Where do they come from? Probably, Julia publishes them not on the day of preparation and not the next, but much later. Due to this, some points are lost. However, this is just my guess.

If the dish is simple, this is not critical, but if you prepare something more complex, difficulties may arise.

Today I decided to share with you, dear Alimero readers, a recipe for an amazing chicken liver roll and talk about some of the nuances of its preparation and small deviations from Julia’s recipe.

Ingredients:

• 1,000 g chicken liver
• 1,000 ml milk
• 300 g butter
• 100 ml olive oil
• 2 medium carrots
• 2 chicken eggs
• 2 onions
• 50 ml cream 25% fat
• 1 bunch of dill
• 30 ml cognac
• spices (coriander, pink, green, black and white pepper)
• salt to taste

Additionally:

- paper napkins

- foil

Preparation:

We need fresh liver. Therefore, if it was in the freezer, it should first be defrosted and then rinsed thoroughly.

Pour a liter of milk and leave for 3 hours or overnight. I chose the second option so I could start cooking in the morning.

Now you will need paper napkins. I took the most common ones. Plus I provided a large tray for convenience.

You need to dry the liver by spreading it on napkins.

Heat a frying pan by placing 1 tbsp on it. butter and 2 tbsp. olive Fry the liver so that it does not become hard, but until there is no blood at all.

Boil carrots, cut into small cubes. Chop the onion. Sauté together with 2 tbsp. butter.

Boil and chop the eggs.

Next comes a happy time for blender owners! Liver, onions with carrots, eggs, 50-70 g of butter and cream need to be crushed in it at high speed.

For those who, like me, don’t have a blender, we go the old beaten path - using a meat grinder. But here there are two options:

1. Scroll once - the pate will be coarsely ground, which, in principle, is good in its own way.

2. Scroll 3-4 times. Then the pate will become airy and very tender... That’s what I decided to do.

Knowing the characteristics of my meat grinder (the softer the source material, the harder it is), the first two times I skipped the liver, onions, carrots and eggs. In the third rotation I added butter and in the fourth - cream.

So, the mass is ready. Ground spices, salt and cognac should be added to it. It can be replaced with port wine, or, in extreme cases, with vodka.

Stir everything well and put it in the refrigerator for now, covering it with a lid.

Make the filling - combine chopped dill, 200 g of softened butter and 50 ml of olive oil. There are two nuances here:

1. The first one is not so significant - Yulia Vysotskaya’s recipe includes a bunch of parsley, not dill. I made this pate this way and that way. I liked it much better with dill, but the parsley seemed too coarse for such a delicate roll.

2. The second nuance is already significant. Julia simply says about the butter filling: “cool in the refrigerator.” How long is unknown, but this point is fundamental in this case.

Experimentally, I found that it is necessary to cool until it reaches a thick and stable consistency, but not until it completely hardens - the mass should be well spread out with a spoon.

So, put the mixture in the refrigerator for several hours to achieve the required consistency. When it is optimal, remove the pate from the refrigerator, spread the foil and spread the pate on it in an even layer.

Top center along the entire length - oil mixture.

When I did it for the first time, I put the oil mixture in the cold for 40 minutes. As a result, it began to spread over the pate layer, which made it difficult to combine it into a roll.

So, you need to roll up the foil with the pate so that you get a roll.

Place in the refrigerator for at least overnight.

The cross-sectional appearance of the pate will depend on what layer of pate and butter filling you placed and how. The number of rolls is also at your discretion. You can make 1 large or 2-3 smaller ones. I made two medium rolls from this mass. One in cross-section looks like this:

And the second one with oil inclusion is closer to the top. There is less oil filling here, it turned out to be more dietary.

The pate turns out very tasty and tender-tender! And I’m telling you this, I’m not a special fan of liver , but in this form I’m ready to eat it and eat it!

Despite the fact that the recipe cannot be called quick, I used it to prepare this pate in February - 3 times! My family and guests liked it so much!

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How to decorate a liver cake?

First you need to prepare the sauce that will be used to coat the cake:

• you need to take 3 cloves of garlic and turn them into pulp;
• add 200 g of mayonnaise, black pepper and a little vegetable oil to the garlic;
• Having mixed the mixture until a homogeneous consistency, proceed to spreading the cakes;
• grease the cakes with mayonnaise, starting from the bottom and ending with the top - like a cake;
• as a rule, six cake layers coated with sauce are enough to form a cake of the required height;
• decorate the top of the cake with mayonnaise;
• It is advisable to serve the dish already cut into portions.

Liver cake is a hearty dish that will perfectly feed guests and decorate a holiday table. Prepare a cake from your favorite type of liver, decorating it with the mayonnaise that best suits the taste preferences of your family and guests.