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Chicken liver with mashed potatoes and donut sauce

Chicken liver with mashed potatoes and donut sauce


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An easy recipe for tired corporate people! With dedication for my girlfriend :)

  • 500 gr chicken liver
  • 1 tablespoon oil
  • salt
  • SPICES
  • mashed potatoes
  • kapia pepper sauce

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken liver with mashed potatoes and donut sauce:

We prepare the puree first, because the liver is made quickly.

We wash the liver and clean it of skins and iron scraps.

Prepare a pan in which we put a tablespoon of oil and then add the liver, let it simmer with the lid on the pan, but not too much, otherwise it becomes inaccurate. Add salt and spices when almost ready.

We prepare the plates by arranging according to the imagination, adding the kapia pepper sauce.

We have a craving!

Tips sites

1

You can find the recipe for kapia pepper sauce here //retete/ardei-kapia-in-sos-tomat-73432.html


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  • 1500 gr of chicken liver
  • 2 medium onions
  • 3 cloves of garlic
  • 100 ml of sunflower oil
  • salt to taste
  • pepper
  • thyme
  • sweet and smoked paprika
  • 100 ml concentrated soy sauce

Here's how easy it is to prepare the Chicken Liver recipe with onion and garlic, in soy sauce!

First rinse the chicken livers well in cold water, then drain and clean them.

In a wok, or kettle if we have it, heat the oil. Add the well drained livers and let them brown over medium to high heat. Turn them from one side to the other to brown them evenly, and when they change color, add the finely chopped onion and 2 cloves of grated garlic. Slowly mix these ingredients between the livers, cover the bowl with a lid and reduce the heat. Stir from time to time, but be very careful not to crush the liver.

After 10-15 minutes, lift the lid and sprinkle the liver with the soy sauce. Add a little thyme, a clove of grated garlic, pepper and paprika and let the livers cook in the sauce for about 10 minutes. As I said, the onion melts in the liquid in the bowl and turns into a delicious sauce. We only add salt if necessary, given that the soy sauce is very salty.

We serve the delicious chicken liver with onion and garlic in soy sauce, with your favorite garnish and a salad. They can also be served with polenta.

We served them with a potato garnish and a radish salad.

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Liver with White Sauce

Put the oil in a Teflon pan, preferably, and when it has warmed up a little, put the livers. Heat a little on both sides, until they form a light crust, then add water and let it simmer.

The livers are prepared over medium heat. When they have penetrated halfway, add the thyme, and when they have penetrated well, add the pepper, salt and vegeta. These are added to taste.

Separately mix the crushed garlic, flour and sour cream. Take the juice from the liver and gradually place it over the sour cream and garlic, in order to dilute the sour cream and so that it does not harden when it is placed over the liver. Put the sour cream slowly in the pan, stirring constantly. When the sauce has set well, turn off the heat.
The livers are served with polenta and, if desired, can be served with various pickles.
Good appetite.


Chicken liver with onion and kaizer, in pink sauce with wine

This recipe has born, I tell you honestly, from the desire to use what I had in the fridge: some chicken liver, some mushrooms, a little kaizer and sour cream. And we liked the result so much that we said that it is worth sharing the recipe with you, that it is not known when you need to quickly prepare something good. The slightly smoked kaizer perfectly complements the livers, the vegetables give an extra taste, and the creamy sauce, made from sour cream and a little tomato, pampers the taste buds. And to turn the dish a little towards the Mediterranean basin, I perfumed it with dried oregano. Very simple, fast and with quite a few calories!

At the request of the "public", I prepared some french fries as a garnish for the liver, but some pasta works very well. Or eat the liver with just a slice of bread.

Let's not forget, you are invited to support Dino Gurmandino in the BLOGourmet Gala. Enter http://www.harbour.ro/blogourmet/vot.php and vote. Gurmandino is listed in the categories: & # 8220the best recipe blogger & # 8221, & # 8220the most complex way to present a recipe & # 8221 and & # 8230 & # 8220foodporn & # 8221 :).

Ingredients (for 4 servings):
& # 8211 chicken liver 400 g
& # 8211 mushrooms 400 g
& # 8211 onion 1 pc. large (230 g)
& # 8211 garlic 3 large cloves (15 g)
& # 8211 mashed tomatoes 1 tbsp (20 g)
& # 8211 dry white wine 100 ml
& # 8211 sour cream (20% fat) 100 g
& # 8211 kaizer 100 g
& # 8211 1 tablespoon olive oil
& # 8211 butter 20 g
& # 8211 oregano 1/2 tbsp
& # 8211 salt, pepper

Heat the oil and butter in a large skillet. Cook the onion and garlic (slices). When the onion takes on a little color, add the kaizer, cut into sticks. Then put the chicken livers (clean the skins and any fat, wash and wipe with water, by dabbing with a paper towel). Leave for a minute, turn the livers on the other side and pour the wine. Leave for another one or two minutes, add the mushrooms (cut into slices), reduce the heat, cover the pan with a lid and leave for about 10 minutes, stirring occasionally. When the livers are preserved, add the sour cream and mashed tomatoes.

Mix lightly, add the oregano and season with salt and pepper. Bring to the boil, simmer for a minute or two and turn off the heat. Serve immediately, plain or with your favorite garnish.


Chicken liver recipe with onions - ingredients and preparation

In this recipe I offer you ingredients for two servings generous chicken liver with onion:

  • 700 grams of chicken liver
  • 2 large white onions
  • 3 tablespoons sunflower oil
  • a teaspoon of paprika
  • salt and pepper to taste
  • a few sprigs of freshly chopped parsley
  • 3-4 teaspoons of tabasco sauce (optional)

Method of preparation:

Wash the liver well under running cold water until the water is clear. Peel a squash, grate it and squeeze the juice (to remove the risk of bitter taste). Wash again under running cold water until the water is clear.

Spread the livers on a kitchen towel and lightly dab their surface to keep them dry.

Cut the onion into scales (not very thin) and throw it in a wok in which you heated the oil. Sprinkle a pinch of salt over the onion and let it harden, under the lid, for about 5 minutes, on a very low heat. The onion should not burn, but just soften and take on a yellowish tinge.

When the onion is hardened, pour the liver into the wok and mix gently with a spoon. Not very energetic, so as not to break them. Put the teaspoon of paprika over them and mix lightly again. Leave the livers under the lid on low heat for 8-10 minutes. No more, otherwise they will harden, get a dark color and the taste will be bitter and heavy. Stir in the wok from time to time to fry the liver evenly on all sides.

Turn off the heat, add salt and pepper to taste, the tabasco sauce and sprinkle with chopped parsley for a note of freshness.


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Liver in donut and tomato sauce

Because I really like livers, this month I chose for the challenge Weekend with growth, hosted by Laura, a recipe with livers that I really liked and that I invite you to try if you are a fan of poultry liver.

Ingredient:
& # 8211 500 g poultry liver
& # 8211 2 donuts (mine weren't very baked)
& # 8211 a cup of tomato juice
& # 8211 an onion
& # 8211 3 cloves of garlic
& # 8211 salt, pepper and oregano

Method of preparation:
& # 8211 the liver washes well in 3 waters and drains very well
& # 8211 is fried in hot oil, 3-4 minutes on each side
Peel an onion, finely chop and place over the liver
& # 8211 when the onion has softened, add the donuts, clean the seeds and cut into small pieces
& # 8211 cook for another 5-6 minutes
& # 8211 then add the tomato juice, 50 ml water, finely chopped garlic and simmer until the sauce decreases
& # 8211 before turning off the heat (about 5 minutes before) season with salt and pepper to taste
& # 8211 can be served with polenta, mashed potatoes, etc.


Recipe Low Carb

For the preparation of this absolutely delicious lunch, I used again something that I never particularly enjoyed: chicken liver. When I bought them, I didn't know what else to buy them for and I just knew I wasn't really a fan of that. That's because in the old days, we always ate them fried and mashed potatoes. And they were so kind. And I kept thinking about the net after some more special and different recipes. And I found this combination of sweet onion and liver that not only looked good but looked promising. Sweet onion is that big white onion, but I also think you can use red or other onions. Next time I want to make onion slices, but I'm still thinking about how to replace the flour that upsets our diet.

Finally, what I used for this way:

& # 8211 400 grams of chicken liver

& # 8211 white wine and a cure for red wine like white wine seemed too little (about 150 ml of white wine was initially required)

How we carry out our activity: in that big pan of mine, the one that is difficult to handle, I put some oil, about enough to cover the whole surface and I left it on the stove for a while to heat up. Big and beautiful onion, I cleaned it and cut it into thicker slices like that. And when the oil warmed up, I put all the onions there that started sizzling and spreading hot oil splashes over my hand & # 8211 that's not very pleasant. And I let it calm down and soak for about 10 minutes, stirring from time to time to make sure that each round is fried in a balanced way. If I were an advanced cook, I would know how to handle this pan and this mixture and throw them up like that. But still, I don't make jugglers with so much hot oil that you can barely clean the kitchen. We don't add anything now, no salt, no wine, no water because the onion would soften too much. And the goal is to stay crispy / crunchy. It softened anyway, but it was still good.

When the onion softened and decreased in volume, I put the liver. They have been washed well beforehand and cut into smaller pieces to make sure they are well fried. And I added them to the pan. And I kept watching them so that they were well fried. When all this mixture seems well enough done, it's time for spices and wine (wines, in my case). So I put a little salt, a little pepper, a little more paprika and wine. And I left it on the stove for about 5 minutes. And that's enough. No, in fact, it's not ready that I chopped the dill and put it there too, but after you turned off the stove.

As a number of carbohydrates, unfortunately, there are about many: fried or boiled onions have about 10 grams of carbohydrates. You read on the net somewhere that the fixed number of carbohydrates in onions could never be determined. It is only approximate as a reaction to high blood sugar when eating 50 grams of onions. Finally, my 2 big and beautiful onions weighed around 400 grams together, that's how these very big sweet onions are. I appreciate, to be sure, a total of 50 grams per pan. There were 4 servings in total, but because you also added the sweet paprika in a considerable amount, I will increase it to 15 grams of carbo, to be even safer. Although the picture looks like a porridge, I assure you that there were both liver and onion and that it was excellent. As a garnish, I used celery puree (which also comes immediately).


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