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Any liver, beef, poultry or pork, is a delicacy product. Pork liver of them has the brightest aroma and taste, coarse-grained structure and it is darker than veal.
Not everyone includes it in their menu, experiencing some warning and fear of a slight bitter aftertaste, which is not always possible to overcome. However, there are many ways to cook delicious pork liver in order to benefit from it and inexpensively diversify daily and festive meals.
As for Cognac, we can change it for Cognac, Whiskey, Sweet White Wine, Pedro Ximénez, Dry White Wine, Porto, etc. you can use ground green pepper or pink pepper, after all you know, almost anything is possible in the kitchen, now, the subject of liquid cream, although it does not seem to be very important to give a creamy texture to the final result. Then it is important to put the pate in airtight containers so that it does not darken, and also longer, the taste will change as the days go by, more rounded and intense.
In a hot skillet over medium heat, leave olive oil and butter until completely melted. Then add the onion, shallot, garlic and Brown color for bleaching, it's time to add freshly ground black pepper, do not cut, do without fear, salt and thyme leaves.
How to cook delicious pork liver
Hematopoietic substances that are contained in any liver are perfectly absorbed from a fried, boiled and stewed product, and the myth of the need to use half-baked liver has long been refuted by nutritionists and happily rejected by culinary specialists. The liver preserves during cooking, and then easily gives away all the useful trace elements and vitamins that it contains. But there are practically no harmful products acquired during the life of an animal, because in addition to the hematopoietic task, the liver, or rather its enzymes, neutralizes and destroys all toxins that enter the body from the external environment with water, air and food. And the remnants of medicines and substances unhealthy for humans, which are used in the cultivation and feeding of pigs, are destroyed by heat treatment.
We add the liver and we suffer well. When the liver is gilded, we raise the fire and sprinkle cognac, light and clap until the alcohol evaporates. Now add cream and leave to simmer, remove from heat and granules to form a smooth paste, and place the pâté in airtight containers and cover with a thin layer of melted butter before closing.
Let stand at least 12 hours in the refrigerator before serving. Sarapatel is a typical dish very popular in the northeastern region, mainly in the states of Pernambuco and Ceara. From pork, you can enjoy several parts, such as loin, rib, shank, foot, belly, knee, fillet, shovel and others. For example, ham is made with an animal shank. In an Asian dish, seasoning is added, not blood. The recipe can also be prepared with offal from baby, lamb and other animals.
Rules for cooking pork liver
Before you give an answer to the question of how to cook delicious pork liver, you must choose it correctly and successfully prepare it before cooking.
- Fresh liver has a pleasant smell, is evenly colored, there are no suspicious spots, and is covered with a slightly rough, shiny film.
- The liver must be washed. If there is fat, remove it, then pour hot water over it, pick up the film from the edge with a sharp knife with a long thin blade and pull it off with a quick movement.
- Cut out the bile ducts.
- Soak whole or cut into large pieces of liver to remove bitterness in water. You can also use milk and even cream. In addition, in various cookbooks, before preparing delicious pork liver, they suggest soaking it in milk whey or vinegar solution (150 ml of ready-made table vinegar 9% per 1 liter of water), sometimes the liver is poured with a solution of alcohol to make pate. Soaking time is determined by the "age" of the animal and the solution. It ranges from 30 minutes to 24 hours.
- Rinse the liver in water and cut into pieces for cooking.
A lot of recipes in world culinary how to cook delicious pork liver describe the use of ground offal, raw or heat-treated. It is on these recipes that we will focus in our article. Main character, but not the only one in this area - liver paste.
It was from this dish that the sarapatel appeared. According to the state or country in which it is produced, there are several recipes for this typical food, such as Bahian sarapatel, beef sarapatel, goat sarapatel, chicken sarapatel, lamb sarapatel, cuiabano sarapatel, etc.
With the colonization of Brazil, the Portuguese brought the paddock, vegetable garden and backyard, as well as various plants such as coconut trees, lemon, orange, cider, rice, parsley, spinach, as well as animals such as pigs, goose, ducks, among others. The pink pig arrived in the country already domesticated. Being an animal is much more attractive than others in order to have its soft, fat and new flesh. In addition, he produced more puppies than most other animals, being an economical and efficient breeding advantage.
Fry the chopped onion until lightly crisp, add finely grated carrots to it and fry until it softens. After cooling the vegetables, add mayonnaise to them to make minced meat convenient for spreading. Boiled and finely grated potatoes and eggs can be added to minced meat to increase the quantity or change the taste. Spread this stuffing and put them on top of each other, as for a traditional pancake cake. When all the pancakes are spread and folded, trim and spread the side surface with mayonnaise. Spread the topmost pancake with mayonnaise, put thin circles of cucumber on it, decorate asymmetrically with green onion feathers. Appearance easy to complement with a slice of lemon, olives or olives. A ready-made cake for beauty can be put on lettuce leaves, served with assorted fresh vegetables.
Therefore, the Portuguese menu consisted of pork and its derivatives. For many, pigs were a forbidden food according to religion, for others, a pure animal that brought people a moment of fraternization, since when a person made recipes with him in Portugal, it was customary to invite his friends. The sarapatel recipe arrived in Brazil through the Portuguese.
The past of pork is turbulent, sometimes animal dishes were successful, sometimes their consumption was forbidden. In ancient times, the Egyptians believed that the animal transmitted prose and other parasites, therefore it was considered an unclean animal. The Jews also believed that the pig was considered unclean, according to biblical accounts.
Puff pies with liver pate
YOU WILL NEED:
- puff pastry packaging
- 400 g prepared pork liver
- 3 eggs
- 3 art. l. breadcrumbs
- 2 large onions
- 3 art. l. butter or butter margarine
- 1 st. l. chopped parsley
- ground sage
- ground marjoram
- 1.5 st. l. cognac or brandy
- salt, pepper
COOKING METHOD:
For the Romans and Greeks, the pig was a big banquet dish and is also dedicated to Greek gods in sacrifice. During the Middle Ages, the pig was still highly favored by kings and consumed at large banquets. In other cultures, it indicated abundance and wealth. However, at present, this will depend on individual beliefs or a specific country on the consumption of pork or other parts of it. But the advice from the Ministry of Health on meat consumption is that it should be bought from trusted places and also be very clean and well fried.
Divide the dough into layers, put on plates or cutting boards and defrost at room temperature. Dry the liver and cut. Put a grate with large holes in the meat grinder and chop the liver. Beat a little in a separate bowl 2 eggs, pour into the liver, add breadcrumbs, mix. Randomly chop the onion very finely, stew for several minutes in melted butter or margarine, sprinkle with parsley, a pinch of marjoram and sage, pour in the cognac and then simmer for another 3 minutes, transfer to the minced liver. Season with salt and pepper, mix thoroughly.
⇒ 2 lbs. sarapatel ⇒ 5 garlic cloves ⇒ 4 tomatoes ⇒ 3 large onions ⇒ 1 bell pepper ⇒ 3 bay leaves ⇒ 4 tablespoons vinegar ⇒ ½ cup oil ⇒ lemons, coriander, onion, salt, flavor optional. Then scald in boiling water; After that, cut the pieces into cubes and season Bay leaf, chopped onions, chopped tomatoes, finely chopped peppers, garlic, vinegar, onions, cilantro and peppers, add some of the blood; Put the oil on the fire and add the scraper. Let it be good; Add water gradually until the mixture is cooked; Take the rest of the blood and add it to the scraper.
- Wash the pork parts with lemon.
- Let it cook and then serve.
Roll out the dough thinly enough. Next, cut out 8 circles with a diameter of about 12 cm and 8 circles with a smaller diameter, about 10 cm, using tea and coffee saucers. Grease a baking dish or non-stick baking sheet with margarine or any oil, sprinkle a non-coated baking sheet on top of the oil and create an even layer of semolina or breadcrumbs. Put large circles there, prick each with a fork in several places. Beat 1 egg. For each circle, put 2 tbsp. l. minced liver, grease the edges of the dough with a beaten egg. From above, close with circles of a smaller diameter, press them around the perimeter. Coat the top surface with egg and prick with a fork several times. Bake in a hot oven at 210 - 225℃ for about 25 minutes. Serve pies warm or cooled to room temperature.
Do you have a sensitive stomach and there are those who prefer not to know what they are eating? So, the best thing to stop is to read this, because in this article we will talk about dishes prepared from the bowels, internal organs and mioles. According to tradition, one of the great events in the Portuguese villages from the north to the south of the country took place during the slaughter of a pig. Everything was used, even animal entrails, to make the famous sausages.
In addition to sausages, there are several dishes highly prized in Portuguese gastronomy that involve the less "noble" parts of the animal, but are nonetheless delicious. Take the risk of proving some of them. It is a stew made with pigs or infants that uses the animal's blood, usually flavored with cumin. The accompaniment is they are potatoes cooked into slices that accompany baits with good onions. This dish has a special ingredient: vinegar.
Offal, including pork liver, occupy a worthy place not only in healthy and clinical nutrition but also in haute cuisine. Offal, tongue, heart, kidneys and, of course, the liver take 4th or 5th place in the number of recipes in gourmet and daily cuisine. However, knowing how to cook tasty pork liver, it must be borne in mind that purine bases and, which are present in pork liver, are contraindicated in gout and cardiovascular problems, and its juice effect can adversely affect the stomach with high acidity.
This is a very popular dish in old Lisbon taverns and is accompanied by cooked grains and white rice. But what was once a treat that was prized in taverns is now a trendy food praised by athletes as a new source of protein choice.
In England, there are already packs available for sale at gyms to be consumed as post-workout snacks in a lighter version. Pork Sandwich - At first we said that everything is used in pork, and here's another piece of evidence: the rind is the thick skin of roasted pork. This is an appetizer that can still be found at more traditional fairs. It comes with mustard and a very fresh mini.
Pork liver, whose recipes are popular due to the favorable combination of benefits and low prices, is a frequent guest of the everyday home menu. The only disadvantage of offal is that they must be properly handled: it is cleaned of films, washed, and then proceed to further culinary manipulations.
It's one of those little dishes that we taste in a glass of Alsace wine. But since this is a relatively simple recipe, it will be easy for you to make your own. Useful advice: If dumplings fall apart when cooked in water, you need to add a little flour.
Finely chop the liver and fresh bacon. Chop shallots, garlic and parsley. Beat eggs like an omelet. Combine a mixture of shallots, garlic and parsley, beaten eggs, semolina and liver flour and ground bacon. Boil a large pot of salt water. Boil, stabilize to boil. Using two teaspoons, place small portions of the mixture into the boiling water. Placed on mints cookies, then remove them with a skimmer and leave them down the drain.
Everyone's favorite offal is pork liver, the recipes of which have found a place in the cuisines of many peoples. Appreciated for its high content of trace elements, ease of preparation and versatility, it becomes part of the diet of the whole family and is prepared from time to time in a new way. Offal fried with vegetables is considered a classic.
Features of selection and preparation
Melt some butter with a small amount of butter in a frying pan. Pour the sausages into the pan and be careful when average temperature for 10-15 minutes, turning regularly. You can serve these dumplings simply with a green salad and a glass of Pinot Noir, or serve them with sauerkraut and Alsatian white wine.
It's just thanks to the onions and a good dose of spicy chili, which liver is prized in my home. In fact, it is high in protein and iron. Only recommendation: only bought by our trusted butcher who guarantees its origin.
- Cleanse the liver by removing the coating covering it and cut it into pads.
- Slice the onion thinly.
- Combine the bow, just decorate them.
- Mix occasionally and regularly with salt and pepper.
Ingredients:
- flour - 55 g;
- liver - 490 g;
- vegetable oil - 35 ml;
- champignons - 115 g;
- chicken broth - 230 ml;
- celery stalk - 1 pc.;
- a handful of parsley.
Cooking
- Before you cook pork liver tasty and soft, it is cleaned from films and soaked in water for at least 4 hours.
- The slices are rolled in seasoned flour, browned in hot oil, and then mixed with chopped vegetables and mushrooms.
- After five minutes, when the celery has softened, pour in the broth and boil for another 5 minutes.
Fans of original combinations will love the duo of liver and apples. The not-too-sweet fruit contrasts nicely with the giblets, and the crispy bacon adds variety to the texture of the dish. For adherents of the classics - a thick creamy sauce with Dijon mustard in the base.
They are usually butcher-ready but easy to make at home; enough pork liver, mesh and two flavors typical of Tuscan cuisine, bay leaves and wild fennel seeds. original recipe would also require the use of bay plums or wild fennel stalks to close the frogs, but these have now been replaced by the most practical and readily available wooden nails. When it comes to baking, the classic casserole is always the best dish for baking.
The last note is very important in regards to cooking; pork livers should be well cooked, but not overcooked, in which case they will become indigestible. The ideal accompaniment is "herbs" to be seasoned in cooking oil; once the liver was cooked in lard, which then served as a preservative. Fat, chilled, hardened, and the frogs stayed for a long time.
Ingredients:
- pancetta - 155 g;
- apples - 2 pcs.;
- liver - 440 g;
- Apple juice- 190 ml;
- onion - 115 g;
- Dijon mustard - 5 g;
- fat cream - 145 ml;
- a pinch of dried sage
Cooking
- After browning the pancetta, transfer the pieces to a napkin, and use the rendered fat to fry the giblets and onion rings.
- Fried pork liver with onions is sent to a separate plate, and in its place, pour in the juice and evaporate it to half of the original volume.
- Return the iron, pancetta and add the rest of the ingredients from the list.
- Continue frying for another 5-7 minutes.
If you are wondering what can be cooked from pork liver, then cutlets can become an alternative to boring dishes. Since the minced offal itself does not hold its shape well, it makes sense to mix it with minced beef.
Spinach, beets or strawberries, already boiled. . Soak lukewarm water in water to soften it. Cut the liver into small saucepans, put it on a plate and season with salt, pepper and fennel seeds. Cut a clean square, put in a spoonful of liver and make a bundle, which will be closed with a bay leaf and a needle.
Come to the end of the ingredients. Put olive oil and two garlic cloves in a saucepan; lighten it slightly, then place the liver and be careful turning them for about ten minutes. At this point, if they tend to dry out too much, you can add half a glass of wine or some water and cook them for another ten minutes.
Ingredients:
- ground beef - 980 g;
- liver - 460 g;
- a sprig of rosemary;
- oregano - 2 teaspoons;
- a pinch of chili flakes.
Cooking
- Preparation of pork liver begins with its stripping and washing.
- Next, the first pair of components is passed through a meat grinder, flavored with spices and a pinch of salt.
- From the resulting mass, form cutlets of the desired size and cook on the grill.
This recipe will help you cook pork liver quickly and tasty. Within its framework, the offal whipped with spices can simply be supplemented with flour / semolina, and you can start cooking on fire. Ready-made pancakes are served hot, in the company of sauces of your choice, both as an appetizer and as an addition to the main course.
Once ready transfer them to a plate and cover them to keep them warm; into a saucepan, put pre-cooked vegetables, salt and pepper, and let it flavor for five minutes. Add the frogs and heat for a few minutes for the flavors to meld to perfection.
They are ready; bring them to the table while still hot. Subscribe to my newsletter, receive my recipes for free at e-mail! Then cut the liver into small slices, just under one centimeter thick, and the bacon is bacon, one for each liver. Mix well with your hands so that they are completely covered with flavored bread. Spread the net on the table and cut it around wider squares more or less regularly. Cover each kebab with a bread crouton.
Ingredients:
Cooking
- Pork liver, the recipes of which are distinguished by their simplicity, is only difficult to prepare. Strip it from the films, rinse thoroughly and soak in water / milk.
- Pass the slices through a meat grinder along with the rest of the ingredients from the list.
- Brown the resulting mass in portions for a couple of minutes on each side.
Pork liver chops
Given the tenderness and fragility, the by-products hold their shape well even after beating. You can check this by making pork or breading, in the manner of a schnitzel. Such a meat supplement will be relevant for any vegetable or cereal side dish, it is in harmony with many sauces and gravies.
Ingredients:
- eggs - 2 pcs.;
- garlic clove - 1 pc.;
- bread crumb - 1 tbsp.;
- grated parmesan - 25 g;
- liver - 440 g.
Cooking
- Having covered the giblets with a film, beat them to a uniform thickness of half a centimeter. Rub it with mashed garlic and salt.
- Dip the chops in the egg and sprinkle the outside with the cheese and crumb mixture.
- Keep the schnitzels on fire for 3-4 minutes on each side.
From offal, you can make not only hot, but also classic snacks, like cakes. Pork liver cake is a recipe loved by many adherents of hearty and inexpensive dishes, and therefore it has a lot of variations. Below is a basic version that can be varied with herbs, hard / processed cheeses and vegetables.
Ingredients:
- liver - 540 g;
- eggs - 3 pcs.;
- flour - 185 g;
- sour cream - 95 g;
- mayonnaise - 115 g;
- a handful of greens to choose from for decoration.
Cooking
- Beat the raw liver into minced meat and combine it with a couple of the following items from the list. Don't forget seasonings.
- Pour a ladle of batter at a time to make thin pancakes.
- Spread each of the pancakes with sour cream and mayonnaise sauce and sprinkle with herbs on top.
Any housewife knows the answer to how tasty it is to fry pork liver: let the pieces brown with vegetables, and then pour sour cream sauce and simmer until cooked. A thick, satisfying and full of taste addition to any side dishes of cereals is ready. If desired, the base of the sauce is supplemented with tomatoes, mustard, spices.
Ingredients:
- liver - 740 g;
- onions - 135 g;
- sour cream - 370 g;
- water - 115 ml;
- flour - 35 g.
Cooking
- Sprinkle the prepared slices with salt and roll in flour. Each hold on fire until golden brown.
- Put the onion in the pan and let it soften.
- Pour the contents of the dishes with a sauce of water and sour cream.
- Simmer the pork with gravy until the sauce thickens and the ingredients are ready.
Do not think that pork liver recipes are similar to each other and it is impossible to beat the product in a new way. You can use an affordable and widespread product even in restaurant-class dishes, the main thing is to choose all the original additions correctly. After such an appetizer, the question: what can be cooked from pork liver will disappear forever.
Ingredients:
- spinach - 145 g;
- oranges - 2 pcs.;
- a handful of walnuts;
- butter - 45 g;
- liver - 430 g;
- bacon - 35 g;
- lemon juice - 25 ml;
- balsamic glaze, pomegranate seeds - for serving.
Cooking
- Divide the main product into small slices and fry each in butter until ready.
- Arrange the liver on a plate, on top of the spinach leaves drizzled with lemon juice. Place citrus slices next to it, sprinkle everything with nuts, pomegranate and crispy bacon, and drizzle with balsamic glaze before serving.
One of classic recipes pork liver - a pate that is convenient for serving during a meal in the buffet format and favorably decorates the table at banquets. What distinguishes this recipe from all others is its heterogeneous texture, which is easily achieved simply by carefully chopping the ingredients by hand.
