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Calf liver with onions and apples

Calf liver with onions and apples


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I revised an older recipe! And a miracle came out!

  • calf liver approx. 800 g,
  • yellow onion 4 pieces,
  • ionatan apples 4 pieces,
  • butter 50 g.,
  • sunflower oil,
  • iodized salt,
  • freshly ground pepper,
  • semi-dry white wine

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Calf liver with onions and apples:

The liver is cleaned, washed and cut into suitable slices. Melt the butter in a pan, add the pieces of liver and leave to fry, covered over low heat for approx. 10 minutes, turning on each side. Meanwhile, peel the onion and apples, then cut them into slices. Put the onion to harden in oil in another pan, over low heat, covered, approx. Ten minutes. Season with salt and pepper, add the apple pieces, leaving on low heat, approx. 5 minutes, to "join" the tastes. When the liver slices are almost ready, add the onion and apple mixture, semi-dry white wine, approx. 100 ml and leave to cook, covered, approx. 5 minutes. Serve hot with potato dumplings or natural potatoes. Good appetite!

Tips sites

1

veal liver can be replaced with pork liver


Calf liver with onions and apples - Recipes

Chicken liver with caramelized apples icircn coconut oil, served with couscous & ndash a different dinner, a little out of the ordinary, which I liked a lot! The slightly bitter taste of the liver goes perfectly with caramelized apples. By the way, did you know that this is an older Moldovan recipe that our grandmothers used to eat? I did not ..))) I chose to caramelize apples, & icircns & # 259 I am sure & # 259 that pears or quinces would be welcome to this & # 259 re & # 539et & # 259! Enjoy happy cooking! )))

Ingredient:

  • 500 gr chicken liver
  • 2 apples
  • 1 tablespoon & # 539 & # 259 coconut oil
  • 1 tbsp & # 539 & # 259 butter
  • 1 tablespoon of sugar
  • a score powder & # 539i & # 537oar & # 259 (optional)
  • minced pepper mix
  • salt to taste
  1. Caramelize apples in a 1-tablespoon coconut oil (If you do not have coconut oil, replace it with a tablespoon of butter), a spoonful of sugar and a powder of scorch.

2. Remove the apples from the pan when they are ready, add a tablespoon of butter to the same pan and sauté the chicken liver for a few minutes. Flavor the liver with a mixture of ground peppers and match the taste with a little salt. Mmmmmm & hellipce smell & icircn buc & # 259t & # 259rie. You are advised not to dry your liver too much if you want a creamy and delicious texture. It cooks very quickly, practically in about 3-4 minutes it is ready.

3. At the end, prepare a platter and arrange the caramelized apples and the liver in them. If desired, decorate with green. I had fresh basil, and I'm sure it would have gone and some green onion tails or a few strands of parsley.

S & # 259 ave & # 539i poft & # 259 mare, minte & icircmp & # 259cat & # 259 & # 537i anima bun! Come to the table and it's hot!

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Liver pate with onions and caramelized apples

Another arrears from Christmas, from the same family with rillettes, but more with blood-blue, like that :). Chicken liver pate with caramelized onions and equally caramelized apples, all rubbed with butter and mustard. A wonder to spread on black bread.

So, for a two serving of pate (that is enough for an appetizer for two people) you need half a box of liver (300 grams) that you harden in olive oil, seasoned with salt and black pepper. After 10 minutes, put a little brandy or, even better, armagnac (thanx dad :)) and leave them on low heat, cover with a lid, to make them free. About 6-7 minutes. If they run out of liquid, add a little water.

Meanwhile, in a little olive oil, fry a sliced ​​red onion and half an apple, peeled and diced. Add a teaspoon of grated sugar to get the caramel color. :).

When the livers are ready, mix them in a blender until they become a fine paste, which you transfer to another bowl. Add a tablespoon of quality butter, a teaspoon of Dijon mustard and caramelized onions and apples. Then put the pate in a form, even in a bowl lined with foil, so that you can easily remove it when it is cold and to keep its shape. Leave it in the fridge for a few hours or even overnight.

Of course, onions and apples can be replaced with olives, mushrooms, capers or whatever else inspires you at the moment.


Spicy veal stew

I went through a few places in this world, maybe not as much as I would have liked, but I can say that I saw many beautiful places that left me breathless, and I met people and habits so different. It is a law that, wherever I go, I live a culinary experience, along with wandering the lands. And I proudly say that in our country we ate the tastiest food!

The tastiest food was cooked in my kitchen this week! With a little help from my parents, who sent me a very nice package with some young veal, I made a delicious stew, slightly spicy, with tender meat and fragrant sauce.

First I prepared a good saucepan, which goes into the oven and has a lid to stifle.

I used about a kilogram of veal muscle, which I cut into cubes, and hardened it in two tablespoons of oil, until it caught a little color.

Then I took the meat out of the pan, set it aside, and in the oil I put a large onion and 4-5 cloves of chopped garlic. After they hardened, I added a red capsicum pepper and 2 sliced ​​carrots.

After a few minutes, I put the meat back in the pan, over the vegetables, I added 3-4 tablespoons of tomato paste and a cup of hot bone soup. I'm lucky that my family has plenty of beef and I had plenty to make soup, but a cup of hot water also works.

I mixed, put the lid on and let it boil for half an hour, over low heat, stirring occasionally. After half an hour I took the lid off and let the sauce drop for another 15-20 minutes.

After it had dropped, I cut 2 diced potatoes and a hot green pepper, and put them in the stew.

I seasoned with thyme, pepper, salt, a little hot paprika, mixed well and put the pan in the oven, over low heat, for about 40 minutes. The potatoes are cooked, the meat is tender, the sauce has shrunk and become creamy.

At the end I sprinkled a little Parmesan cheese, greens and a little more hot pepper.


What is white truffle?

White truffle is just one of the assortments of truffles (underground mushrooms, which grow in symbiosis with certain deciduous trees) that are found in Romania. Even those who have not had the chance to consume them, know about truffles that they are very expensive, and white truffles (Tuber Magnatum Pico) is one of the most expensive. Fortunately, in our country there is a wealth of truffles, through deciduous forests. Insufficiently exploited, we can still find them at prices that would seem unreal to a Frenchman, for example.

All these mushrooms have an intense scent that can transform any dish, but white truffle is extremely, extremely fragrant. Where do I get this truffle from? I received it as a gift. An expensive gift and I thank my friend who thought of me as a person who will know what use to give to this wonder.

From the image above you can see that the white truffle & # 8230 is not exactly white. The truth is that it has a much lighter color than black truffle (which is really black) and the core has a pleasant color of coffee with milk. I keep it sacred in the fridge, covered with rice, because rice is a very good desiccant and keeps it safe from unwanted molds, and I use it sparingly.

White truffle butter

For this preparation, I used about 1 teaspoon of grated truffle, which is already a lot, in addition, a few fine slices at the end.

I mixed the finely grated truffle with 50 grams of butter, a pinch of pepper and a pinch of salt. I formed two balls, which I put in the freezer.

Broccoli puree

As with any colorful vegetable, if you want broccoli to retain its beautiful color, that vibrant green that we love so much, it's very important to be blanched. Bleaching involves an intermediate preparation in which the semi-cooked vegetables suffer a thermal shock. Therefore, prepare a bowl with very cold water and ice cubes. Boil salted water on the stove and add the broccoli bunches. Boil for 1-2 minutes, then remove with a whisk and place directly in ice water.

After blanching, the vegetables will retain their color even if they are cooked for up to 15-20 minutes more.

For the broccoli puree I used 150 grams of broccoli, 2 shallots, 1 small clove of garlic, 20 grams of butter, 2 tablespoons of liquid cream, 150 ml. chicken soup, salt and pepper. Saute the chopped shallots and garlic in butter, add the blanched broccoli, chicken broth and cook everything under the lid until the broccoli is soft (10 minutes). Strain with a blender, add cream, salt and pepper to taste and pass through a sieve.

Baked pumpkin puree

100 grams of baked pumpkin, 2 shallots, garlic to taste, 20 grams of butter, 1 nutmeg powder, 1 pinch of coriander powder, 1 turmeric powder, chili, salt and pepper. Fry in chopped shallot and crushed garlic in butter, add the peeled baked pumpkin and spices to taste. Pass and pass through a sieve.

Glazed chestnuts in soup and onion

I would say that these were the tastiest item on the plate. What if I do it again in the future? Um, I don't think so. It was awful. First I soaked the whole chestnuts in water overnight. I peeled them the next day, after cutting them with a knife. I would say that this thing went very easily and I was really full of optimism. Chestnuts, however, still have a thick, rough skin, not at all edible. I had to eliminate that one too. For this, I scalded the chestnuts for 2 minutes, in small slices, then I scalded myself terribly, trying to get that damn skin off them. If they caught a cold, the skin would harden again and not peel for anything in the world! I decided that 5 portion chestnuts are enough :).

After cleaning them, I hardened a julienned onion in a little butter, added the peeled chestnuts and covered them with beef broth. I cooked them over a very low heat until they softened, then I pan-fried them in a piece of butter, 1 teaspoon of brown sugar, salt, freshly ground pepper and a drop of the soup in which they were cooked.

It looks like white wine with saffron

A very simple preparation that can be a side dish. Peeled pears are cut in half and peeled from the seed box. Separately, place a glass of semi-dry white wine. Pour the hot wine over the pear halves and add 1 saffron powder dissolved in a little hot soup. Fill the liquid with soup, just enough to cover the pears. Keep the heat very low so that it never boils until the pears soften, then keep in the liquid until serving.

Colored chives

I sautéed the chives for 2-3 minutes in butter, I added hot soup to cover it and grated beets (raw) about the size of an egg. I simmered the chives in the red liquid until it softened and colored.

Ghebe sote

Just before mounting the dish, I pan-fried the fresh ghebele in a little butter, I added salt and pepper and a pinch of finely grated garlic.

Calf sparrow & # 8211 cooking in pan and oven

Any meat must be removed from the refrigerator at least one hour before cooking. I did the same with these slices of veal sparrow. I preheated the oven to 190 degrees. I seasoned the meat with salt (and such a piece I thought deserved a more special salt for which I thank Andrei) and pepper.

I browned the meat in a well-heated pan in which I added a drop of oil. About 2-3 minutes on each side. I sprinkled a pinch of chopped rosemary on the meat already drawn in the pan. I kept the meat warm, finishing it in the oven for 4 minutes, a quarter of an hour before assembling the plate. For 10 minutes after I took it out of the oven, I let the sparrow rest.

Calf sparrow with white truffle and pears in wine & # 8211 mounting the plate

The moment when the steak would be ready, finished and rested for about 5 minutes, it had to be perfectly synchronized with all the other garnishes. So the purees were heated. The truffle butter balls were taken out of the freezer, given through flour, egg and breadcrumbs. Immediately, they were fried for 30 seconds in an oil bath heated to 175 degrees, just enough to catch a golden crust. Warm pears removed from the liquid and drained on absorbent towels, as well as chives. We're kind of ready. :)

Next, place it on the plate: start with the two purees and the chestnuts, then add all the other elements in turn. I add a few drops of red wine sauce.

And ready, my skilled shopping boy and his happy wife are immersed in this beauty, and the autumn landscape disappears in a few minutes.

The piece of resistance I would say was the butter and truffle sauce, hidden in its crispy coating. But from now on, the whole plate was exceptionally tasty, balanced and the elements perfectly harmonized.


Buckwheat with chicken liver

This dish is healthy and satisfying, suitable for lunch and dinner. If you strictly follow the recommendations of the recipes, then the chicken liver will come out soft, melting in your mouth. For this to prove exactly that, you should fry it for no more than eight minutes! The total cooking time is half an hour, because the cereals are cooked for a short period of time.

To get 4 servings, we need the following ingredients in quantities:

  • 450 g of chicken liver
  • 3 cloves of garlic
  • 2 onions
  • 2 tablespoons. tablespoons soy sauce
  • 2 tablespoons. spoons of honey
  • salt and spices as desired.

Cooking time & # 8211 30 minutes.

Prepare these products, wash the buckwheat and liver. First, boil the cereal, two glasses of salt water should be added to a glass of buckwheat. While it is preparing, take a cookie: remove all the veins and films from it and cut into small pieces.

Cut the onion and fry in a hot pan until golden brown, then send the chopped garlic cloves to the pan. After three minutes, pour soy sauce and honey. Mix well. Now you can switch to the liver. Put the pan and cook on low heat for five to seven minutes, otherwise it will turn sour. Finally, sprinkle with salt and spices, cover with a lid and let it sweat. Serve the dish, decorate it with a sprig of greens and fresh vegetables.


What ingredients do we use for the veal liver recipe

  • 300 grams of veal liver cleaned of skin and veins
  • salt
  • pepper
  • 1-2 tablespoons olive oil
  • 4-5 cloves of garlic for the juice
  • 4-5 tablespoons white wheat flour.

How do we prepare veal liver like in a restaurant?

Slice the liver into 1.5 cm slices, do not add salt, roll the slices in flour, shake, put the pan on the fire with 1-2 tablespoons of olive oil.

Heat, put the slices in the pan and fry for 2 minutes on one side, 2 on the other & # 259, again 1 minute on one side & # 537i and 1 minute on the other & # 259. Now add a tablespoon of butter and melt and sprinkle the slices for 30 seconds. Remove with a tongs for steak and leave to rest for about 5 minutes, salt and pepper. With some slices of cold grilled polenta and mujdei with you you can make your life more beautiful, you can be better and you can even love your neighbor.

The average of the grades given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Pan-fried veal liver, restaurant-like recipe, very tender


Pork liver, tenderized in milk

We are not very fans of pork liver, but once a year, I try to prepare it in different ways.
This time I tried the option of frying it in milk.
It turned out good, but the chicken liver is getting better!
I post this recipe in the idea that maybe someone prefers pork liver and you can even feel the difference of its tenderization in milk.
I know this technique from an older colleague, she always brought us to work, after the holidays, pork liver frozen in milk, then fried or prepared with sauce.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 1 kg pork liver
  • 500 ml of fresh milk
  • 1 red onion
  • salt to taste
  • spice mix (Spicy & Hot)
  • thyme
  • 2 was dafin
  • a paprika powder
  • 4-5 cloves of garlic
  • 200 ml of sparkling wine
  • 30 ml oil
  • 3 tablespoons tomato paste with baked peppers

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]
Wash the liver well and portion it into 2 cm thick pieces.
Prick the slices of liver from place to place, place them in a bowl with a lid and pour cold milk over them to cover them.
Refrigerate the dish for at least half a day, if we really want to soften the liver.
I kept it from evening until noon the next day.
The next day, drain the liver well, place it in a non-stick pan in which we put a little oil and grind spices on it, sprinkle the paprika, thyme and a pinch of salt, add two bay leaves, cover fry the pan and let it simmer for about 15 minutes, during which time we turn the liver from side to side.
After the liver takes on a light crust, add the finely chopped red onion, the sliced ​​garlic and mix them between the liver slices, then after 5-6 minutes, add the wine and cover the pan again, letting the liver simmer over low heat. 15 minutes, after which we add the tomato paste with baked peppers, prepared at home, or just the tomato paste, if we don't have baked peppers.
Leave the dish on the fire for another 10 minutes, then we can serve it simply, or with a potato garnish.

TIPS:
You can replace sparkling wine with red wine, and the sauce can be seasoned to taste, sweeter or spicier.


Content

  • The hat: is of medium size for fully developed fungi with a diameter of about 6-12 (15) cm, being initially convex as with the edge twisted inwards, and then, at maturity, it becomes more and more flattened and in old age deepened in center with irregular corrugated surface. The cuticle is smooth, moist and with a frosted edge in youth. The color of the hat varies between purplish, purple-brown and reddish-brown.
  • Slats: they are very thick, thin, rounded, more or less decurrent at the foot. Their color tends between light purple, violet and brown-purple.
  • Foot: it has a height of 6-10 (12) cm and a width of 1.5-2.5 (3.5) cm, it is full, fibrous, something elastic being usually cylindrical, but sometimes strongly convex towards the fluffy base. Its color is purple or violet-gray with radial fibers such as small white-silver flakes.
  • Meat: it is fragile and fragile in the hat, somewhat fibrous in the leg, being pink-purple. The smell is characteristically strong fragrant, pleasant sweet-bitter taste.
  • Microscopic features: has uncolored spores, ellipsoidal, hyaline, with a size of 6-8.5 x 3.5-4.5 microns. Their powder is a dark pink. [7] [8]
  • Chemical reactions: The sponge is discolored with brown phenol with sulfovanillin(De) immediately pale purple and with dark gray Guaiacum tincture. [10]

L. naked with very bulging leg

L. nude, witch circle

Lepista nuda can be easily confused with other species of similar coloring, such as with Clitocybe nebularis, (limited edible, whitish hat, gray or gray-brown, rather similar in appearance to Lepista nuda, whitish to creamy-yellow blades, typical very aromatic smell and some flour, pleasant taste), [11] [12] Cortinarius balteatus (young edible), [13] Cortinarius alboviolaceus (inedible, in youth with gray-purple blades, smell and taste of raw potatoes), [14] Cortinarius camphoratus (inedible, quite similar in appearance and smell to Lepista nuda, in youth with purple blades like colored flesh, fades when cut), [15] Cortinarius cyanites (inedible in youth with blue-violet lamellae, brown-violet in old age, sweet smell and bitter taste), [16] Cortinarius glaucopus (edible), [17] Cortinarius iodine (edible, with mucous cuticle, in youth with purple lamellae, the flesh being white, odor and taste unostentatious), [18] Cortinarius purpurascens (edible, stronger purple-purple, with purple lamellae, whitish leg with violet hues, the flesh being whitish to gray-brown with hues of blue or a light purple, not very pleasant smell and sweet taste), [19] Cortinarius salor (edible, with mucous cuticle, in youth with purple lamellae, the flesh being whitish to gray-brown with shades of blue, odor and unobtrusive taste), [20] Cortinarius traganus (poisonous), [21] Cortinarius violaceus (edible, blue-violet hat, lamellae and flesh, cedar smell and pleasant taste), [22] respectively Lepista glaucocana (edible, bluish-gray cuticle, gray-purple or pink lamellae, earthy odor), [23] Lepista personata (edible, pale gray-brown hat, whitish to bluish-gray lamellae, pleasant odor), [24] Lepista sordida (edible, smaller and lighter in color, strong aromatic odor, somewhat earthy, sometimes cyanide, [25] forms of the brown species even with Tricholoma populinum (edible, low value). [26]


Pork or veal liver pate

& Icirc & # 539i must:
500 kg pork or beef liver
100 g butter
2 tablespoons oil
100 ml brandy or dry white wine
1 onion & # 259
2 cloves of garlic
salt
fresh pepper & # 259t m & # 259cinat
5 tablespoons aspic or 1 gelatin sachet & # 259
2 bay leaves
peppercorns & # 537i and allspice

1. Wash the liver and clean the skin as much as possible. Peel the onion and garlic and chop them gently.
2. In a large frying pan, melt 75 g of butter and oil. & Icircn & # 259bu & # 537i chopped onion & # 259, p & acircn & # 259 becomes glassy & # 259. Add the garlic and the chopped liver to the pieces and mix until the color changes. Extinguish with the white wine, on which you gradually pour and put the bay leaves and peppercorns and allspice, for a pleasant aroma. Let it boil over low heat until the liver softens and the sauce decreases. Do not add salt until the liver does not soften.
3. After the liver has cooled, pass it through the mincer to which you attached the small sieve and mix it with the remaining butter, salt and pepper. taste.
4. Line a cake tray with plastic wrap. Spread the liver pate evenly over the layer, and put a thin layer of gelatin on top or aspic as a result of boiling the ear or the ingredients for the meatballs. This layer prevents the color of the pate from changing on the surface. You can also put a thin food foil on top, which will be in contact with the pate.
Put the tray in the fridge until the next day, when you turn the pate over and cut it into thin slices.

Advice: White wine or brandy freeze the liver, do not hesitate to use them. Salt and the addition of tomato broth affect the liver, no matter what preparation they use.