Hello dear friends. Today we are preparing the liver. The liver is not only useful, but also a versatile product from which you can successfully make many original and wonderful dishes. For example, a spectacular, tasty and elegant serving roll of liver with butter.
The appetizer is perfect for a festive table, a light breakfast or a snack. It is prepared from any kind of liver, I combine the fillings with all kinds of products, the appetizer is cut into neat slices easily, it does not crumble, and it turns out in large quantities. Serve the dish, laying it on a dish in one layer, or make small ones.
- If pork or beef liver is used, then it is dipped in hot water for 1 minute, then it will be easier to get rid of the film.
- For tenderness of the product, the main ingredient is soaked in milk.
- The by-product should have a rich red color, be elastic and smooth.
- In order for the dish to have a uniform consistency, the mass is passed through a meat grinder two or three times.
- The liver can be prepared in several ways. The main component is fried or boiled. More juicy - boiled.
- In the composition of the pate, in addition to the main ingredients (carrots and onions), you can add boiled eggs, alcoholic drinks, cream, garlic, herbs, cheese ...
Ingredients:
- Pork liver - 600 grams.
- Carrots and onions - 2 pcs.
- Pork fat and butter - 100 grams each.
- Salt and ground pepper - to taste.
- Vegetable oil - for frying.
Cooking:
Peel the carrots, rinse and cut into cubes.
Remove the husk from the bulbs, wash, wipe with a dry cloth and cut into any shape.
Remove the film from the liver, remove the bile ducts, rinse and cut into cubes. Do not cut it very finely, otherwise it will burn and dry out during frying.
Set the pan on the fire, pour in the oil and heat. Put fried carrots with onions.
Lightly fry the vegetables over medium heat and send the prepared offal to them.
Fry food over medium heat until fully cooked. 10-15 minutes before the end of cooking, season with salt and pepper. If you like spicy food, then add red pepper, curry or chili.
When frying the ingredients, you should be careful not to overcook the liver, otherwise the dish will turn out dry. But it also cannot be left raw. Readiness is determined by piercing or a small incision - there is no blood, you can remove it from the fire.
After that, install a meat grinder with a medium or fine grate, pass lard and fried foods through it.
Twist the mass 2-3 times, maybe more, because. the more uniform the texture, the tastier the appetizer will be. Add 20 grams of butter to the pate and mix well.
Wrap a bamboo mat with cling film or take parchment paper and lay out the liver mixture in an even layer of a rectangular shape. Tamp it down tightly.
Remove the butter from the refrigerator in advance so that it reaches room temperature. If desired, you can beat it with a mixer. Then apply a thin layer on the liver pate.
Using a mat (cling film), roll up the food and wrap it in cling film. Place in the fridge for an hour to set and soak.
Then remove the cling film, cut the roll into portioned pieces and serve for the meal.
Bon Appetit. If you liked the recipe, share it with your friends, press the buttons of social networks.
Chicken - 1 kg
30-40 minutes before cooking, take the butter out of the refrigerator so that it has time to become soft.
Peel the onion, cut into small pieces and fry in sunflower oil until golden brown.
Hard-boil the eggs and cover with cold water so that they are easy to peel. We clean the eggs and chop finely.
Salt the liver, pepper and fry in a pan in vegetable oil until a blush appears. When the liver is a little fried, cover the pan with a lid and simmer for about 10-15 minutes until cooked. Next, remove the liver from the stove and cool.
Now, using a meat grinder or blender, knead the liver. It is better to skip the liver through a meat grinder twice, so that the mass is more tender. Next, add 100 g of butter, cognac to the liver and mix thoroughly.
We start to roll
To roll the roll, we take cling film and a sheet of mat (as for sushi). You can also use a thick napkin covered with foil.
Spread the liver mass on cling film or foil, forming a thickness of about 1-2 cm. Mix the remaining 200 g of butter with mustard and finely chopped herbs, add eggs. We spread the mixture of butter and eggs on top of the liver, evenly distributing around the perimeter. The far edge of 2-3 cm can be left without filling, so that after twisting the roll is completely covered with liver.
We carefully roll the roll, while trying to clamp it well, so that later, when cutting, it does not lose its shape. Also, for convenient cutting, the roll must be kept in the refrigerator for about 3 hours. In order not to weather, we wrap the roll in cling film.
Before serving, cut the liver roll into portioned pieces about 1-1.5 cm thick. We cut together with cling film so as not to damage the shape of the roll when unrolling. With already cut pieces, the film is removed much easier.
Liver roll is ready! You can decorate it with dill and serve it as an independent snack. Try, cook and share your impressions. Good appetite!
We also recommend trying for comparison another roll recipe already from beef liver and with the addition of vegetables. Due to the vegetables, the liver roll turns out to be even more tender!
With a minimum of hassle, in a few simple culinary steps, we turn an ordinary liver pate into an elegant, presentable roll with a contrasting butter filling. We combine the fried liver with juicy onions and sweet carrots, puree with a blender, roll it into a “roll” with a thin oil layer and put it in the refrigerator until solidified / compacted.
Ready-made liver roll with butter is easily cut into portioned pieces, easily applied to bread and retains the delicate, silky texture inherent in a standard pate. The recipe applies to all types of liver - you can use beef, pork, chicken and other offal.
Ingredients: 
- chicken liver (or other) - 500 g;
- onion - 150 g;
- carrots - 100 g;
- salt, pepper - to taste;
- vegetable oil (for frying) - 2-3 tbsp. spoons;
- butter - 100 g.
Liver roll with butter step by step recipe with photo
- The liver, washed several times under running water, cut into medium-sized pieces. Dry in a hot frying pan with vegetable oil for 2-3 minutes, setting the maximum heat.
- Then turn over the pieces, fry the second side for a couple of minutes.
- We load onion, previously peeled and chopped into small cubes, as well as carrots, grated with large straws, to the whitened liver, mix the mixture. Having reduced the heat, steam the contents of the pan under the lid for 10-15 minutes - until the liver is fully cooked and the onions and carrots are softened. Salt/pepper.
- After cooling, we shift the liver with vegetables into a convenient bowl, using the submersible nozzle of the blender, grind the mass to a minimum grain size (or pass the ingredients through a meat grinder twice).
- We cover the working surface with a sheet of thick foil, spread the liver mass with an even layer about 1 cm thick on top.
- We take the butter out of the refrigerator in advance, let it melt as much as possible at room temperature. We distribute the already thoroughly softened creamy butter mass in a thin layer over the pate. For convenience, we first dip a clean tablespoon in hot water and wipe it dry - using this method, the oil will be smeared much easier.
- Further, helping with foil, carefully fold the liver "canvas" into a roll, similar to making rolls.
- Wrapped in foil, put the pate in the refrigerator for 3-4 hours. During this time, the oil will harden, and the appetizer itself will “get stronger” and will better keep its shape. After the specified time, a delicious liver roll with butter can be spread on bread and brought to the table!
Bon Appetit!
This beef liver roll recipe seems to contain a large amount of butter. But this excess guarantees the finished product softness, tenderness and eliminates dryness.
Ingredients:
- beef liver - 1 kg;
- carrots - 300 g;
- onion - 300 g;
- butter - 500 g;
- salt, pepper to taste.
Cooking liver roll
Cutting and preparing beef liver
It is better to use a thin edge of beef liver, as it has fewer hard vessels. Rinse fresh liver. Remove the film by picking it up with a sharp knife and pulling it with your hand.
Cut into large pieces and remove the vessels.
Place liver pieces in boiling water and cook for 10 minutes. Remove the liver from the pan, put it in a large plate and cool.
Vegetables
Peel and wash carrots and onions. Grate the carrots, and finely chop the onion.
Melt 150 g of butter in a frying pan. Fry carrots and onions over medium heat, salt while frying.
Roll
In a meat grinder, pass the boiled liver three times through a fine grate along with carrots and onions. Do not be lazy and scroll the products exactly 3 times, then the finished liver roll will be tender.
During the second scrolling, straighten the liver mass on salt and black pepper. After the third scroll, add 100 g of softened butter and mix well.
Put the liver mass on parchment paper in the form of a rectangle with a thickness of 0.6-0.8 cm.
Cut the remaining butter into 0.3 cm thick cubes, put on top of the liver mass.