Traditional recipes

Pork liver in sauce

Pork liver in sauce

We put the liver in cold water and leave it for about 10 minutes, then we wash it until no blood comes out, after which we drain it.

Put water in a saucepan and put on the fire, when heated add the pieces of liver and let it boil a few roasts (enough to take foam)

In a frying pan add the oil and when heated add the chopped onion and let it cook for a while then add a little water, tomato paste and let it boil, add the chopped tomatoes and tomato juice, liver, add salt, pepper and basil to taste,

Let it simmer until a sauce is formed, at the end add the crushed garlic and leave for about 2 minutes on the fire,

We served with polenta


Tongue with sour cream sauce

Tongue with sour cream sauce is a recipe Extremely appreciated by lovers of fine foods. There are fine slices of pork tongue or beef tongue, in silky sour cream sauce, discreetly flavored with nutmeg, butter and white pepper.

There 's a velvet on the palate & # 128578

2. Make the sour cream sauce

Diced onions as finely as possible or put on a small grater, simmer in butter and a little soup in which he boiled the tongue. It takes 10 minutes to soften.

The flour and sour cream are mixed together with 300 ml of the soup in which it boiled language, then strain through a sieve, not to have lumps. Pour everything over the onion and season with salt, pepper and nutmeg. Now add the crushed garlic clove.

Careful!!

The nutmeg is put very little, as many as 3-4 times on the small grater, because it is extremely strong in taste.

I invite you to see more recipes with organs of all kinds & # 128578

Bring everything to a boil and if necessary, add a little more soup to make a fluid sauce. Now add the finely sliced ​​tongue and bring to the boil.

Turn off the heat, let it breathe for 10 minutes, then serve & # 128578


Pork in mustard sauce & # 8211 an ideal recipe to serve with pasta

Pork in mustard sauce

The recipe is ideal to serve with pasta, is easy to prepare, is made in a short time and is suitable for a quick dinner.

Pork ingredient in mustard sauce

  • 300gr pork
  • 50 ml dry white wine
  • 150 ml sour cream
  • 1 tablespoon mustard
  • 2 tablespoons flour
  • onion
  • salt, pepper, paprika

Method of preparation

We cut the meat into thin slices, cover it with a bag and beat it a little with the meat hammer as in the slices.

In a bowl mix 2 tablespoons of flour with a teaspoon of salt, a teaspoon of pepper and a teaspoon of paprika pass the slices through mixed flour.

In a pan, heat 1 tablespoon of oil and fry the slices of meat on both sides for 2-3 minutes.

Remove the meat and heat the chopped onion in the pan, then turn off everything with wine, let it evaporate a little, add the sour cream and season with salt and pepper, add the mustard and pour another 150-200ml of water.

Leave the sauce until it starts to boil and add the meat, let it boil for 5 minutes on each side.

It is ideal to serve meat with sauce next to pasta.

1.Ingredient 2. Meat covered with a bag 3. Beaten meat until thin slices are obtained 4. Thin battered meat 5. Two tablespoons of flour 6. A teaspoon of salt 7. A teaspoon of pepper 8. A teaspoon of sweet paprika 9. Pass the slices of meat through the flour 10. Meat mixed with flour 11. Meat slices given through flour 12. A tablespoon of butter in a hot pan 13. Fry the slices of meat 14. Finely chopped onion 15. Fried meat 16. Quality onion 17. White wine sec 18. Onions quenched with wine 19. Add cream 20. Season with pepper 21. Season with salt 22. Add a tablespoon of mustard 23. Pour water over the sauce 24. Place the meat in the sauce 25. Pork in mustard sauce 26.Presentation suggestion 27.Presentation suggestion

Slow Cooker 5.7L HingedLid

Sandwich-Maker DuraCeramic High Gloss Deep Fill

Slow cooker 5.0 L Digital DuraCeramic Sautéed

f good and the chicken version

Liver pate is very good, I prepare chicken liver more often.

Cornel Hentiu, December 11, 2014

How about enibahar and nutmeg, to taste?

constanta proca (Chef de cuisine), May 28, 2010

Doina Varga (Chef), March 10, 2010

Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.

burdulea maria elena (Chef de cuisine), February 3, 2010

I think I will try a small amount, but with bird liver.

Cely Snijec (Chef de cuisine), January 30, 2010

Why do we need a concentrated cube of mushrooms?

burdulea maria elena (Chef de cuisine), November 7, 2009

It looks beautiful! In the days when there were more of us in the family, when there were children at home, I used to make pate when cutting pork, it was perfectly tasty.

Doina Varga (Chef), October 6, 2009

Sidy (Chef), October 1, 2009

Good pate, Doina. I don't boil the liver but I make it stewed with onions then cold, I put it through the mincer. I also add some boiled eggs and green parsley.

stone flowers (Chef de cuisine), October 1, 2009

Very tasty, very beautiful. Congratulations! (usual)

Doina Varga (Chef), October 1, 2009

Alexandrina (Chef), October 1, 2009

Congratulations for the presentation! Indeed, the homemade pate is excellent, to my taste.

vera (Chef), October 1, 2009

I prepare with butter and add a little cognac! ft interesting recipe and beautifully presented!


Tips for advice

The liver is very useful for the human body. These include elements such as vitamins A and B, as well as minerals. The choice of the product must be approached with special care, because you can easily prevent yourself from obsolete by-products, which not only lose their beneficial properties, but also have a characteristic pampered aroma.

So you need to pay attention to the following features:

  1. First of all, you need to look at the color of the liver. The quality product has a brown color with a burgundy shine. In this case, if the product has a too yellowish hue, it means that the liver is out of date, as well as the disease of the bird with salmonella, which is easily transmitted to a person and is expressed by severe headaches, indigestion and fever.
  2. Then it is necessary to determine the smell of organs. A fresh product has a pleasant odor, but in the case of prolonged sticking, the liver has a faint odor of ammonia.
  3. When pronounced blood clots and blood vessels are found on the liver, the product cannot be used for preparation. These signs suggest that he is feeding the bird antibiotics. For animals, these drugs are beneficial and protect them from disease, but in humans, an allergic reaction is possible.
  4. Green spots can often be found on the liver, indicating damage to the gallbladder when slaughtering poultry. In this case, the product will have a bitter taste, which is unlikely to appeal to anyone
  5. Frozen liver also has its own characteristics. If there is an orange hue on it, it is worth refusing to buy, because it has been frozen for a long time When re-freezing the product begins to crumble.

Before preparing the product, special care must be taken to thaw. It is necessary to defrost in the refrigeration room at a temperature not exceeding + 5 болееС. Only in this way, the by-product retains its beneficial properties.

After complete thawing, the product is washed under cold water and released from the film and bile ducts.

ingredients Number of
purified water & # 8211 250 ml
chicken liver & # 8211 300 g
onion & # 8211 150 g
carrots & # 8211 150 g
refined sunflower oil & # 8211 50 ml
wheat flour & # 8211 10 g
tomato paste & # 8211 10 g
salt and spices & # 8211 at personal discretion
Cooking time: 20 minutes Calories per 100 grams: 78 Kcal

This option of preparing chicken liver will take a short time, but the result is a fragrant plate in a sweet and sour sauce. Another remarkable advantage of the recipe is the caloric decrease of the liver. Therefore, an aromatic plate can be used even during the diet.

How to cook a dish:

  1. Rinse the by-product in cold water, remove from the film
  2. Peel, wash and dry the vegetables
  3. Heat the pan on the stove, add vegetable oil. Put the prepared liver there and fry until all the separate liquid evaporates
  4. Onions, cut into crescents and add to pan. Fry for five minutes
  5. Cut the carrots into thin cubes and add to the pan. Also fry for five minutes
  6. Add the required amount of flour to the liver and vegetables and mix quickly
  7. There, add the tomato paste and mix, then pour all the prepared water
  8. Add a little salt and spices, cover with a lid and cook the dish for 15 minutes.

& Quot; pork recipe & quot

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This is my favorite recipe, I cook it with pleasure at any time of the year.

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Pork liver with mushrooms and apple sauce served with rice garnish and raisins in vinegar donut baskets

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Pie dough with pork liver

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We take the pork liver and clean it very well of the skins. Once cleaned, you put it through the mincer and it

Food with Mexican vegetables, potatoes, liver and pork chops

Put the two chops to soak with salt and pepper and put them in the fridge overnight. Wash and clean

Mexican vegetables with liver, potatoes and pork chop

Wash the chicken liver well and put it to boil. We put them in a frying pan in which a little heat has been heated


The liver is portioned. Onions, carrots, parsley root are washed, cleaned and sliced. Boil the macaroni in salted water and a little oil for about 10 minutes, then pass it through a stream of cold water and drain well. Extract the lemon juice.

Stew the liver in oil and 100 ml of water, then remove from the bowl, sauté the vegetables, add the flour dissolved in 50 ml of cold water, sour cream, 750 ml of boiled water, mustard and cook for 15 minutes. Strain the obtained sauce over the pieces of liver, add salt, pepper and bay leaves and boil everything for another 20 minutes. Add the wine at the end.

The dish is served hot, garnished with macaroni, sauce and decorated with lemon slices.


If you like it, share it with your friends!





Ingredient:

For 4 servings
8 slices of pork breast (you can use chops, ribs, pork neck)
Soy sauce for sprinkling steak
Salt and pepper to taste
8 slices of pineapple compote (or raw)

For baked potatoes:
8 medium potatoes
Margarine or butter for potatoes
Vegetable for sprinkling over potatoes

For the caramelized sauce:
2 tablespoons honey
3 tablespoons brown sugar
200ml soy sauce
150ml tomato juice
1 large onion
2 hot peppers
Frying oil

Method of preparation:
Peel the potatoes and wash them. Grease the potatoes with margarine or butter and sprinkle with vegeta. We need 8 squares of aluminum foil, which we grease on one side with margarine. We put each potato separately on an aluminum foil and wrap it. We put the packed potatoes in the preheated oven for 30 minutes, in the meantime we look at them and turn them on the other side.



Peel an onion, finely chop it and put it in a little oil.


Wash the hot pepper, cut it into thin slices and add it to the pan to harden over the onion.


When the onion and hot pepper have hardened enough, add honey and brown sugar. Leave on the fire for 3 minutes and mix.


Then add the soy sauce, broth and let everything boil for 4-5 minutes.


We put the sauce in a bowl and we pass it with the vertical blender until it becomes pasty, then it is served with the steak and various garnishes.


We fry the pork breast in a grill pan. We salt it and pepper it on both sides, and towards the end, after it is browned on both sides, we sprinkle it on both sides with a little soy sauce and let it fry for a few more seconds.




After frying the meat, in the same pan, fry the pineapple slices.



Put in a plate 2 pieces of pork breast, 2 slices of pineapple, 2 baked potatoes and caramelized sauce and serve.



Pork steak with bone and spicy sauce

All it takes for a hearty meal is a juicy steak with a light garnish. In this recipe we offer you some tricks on how to prepare steak and garnish, to add entertainment to your cooking habits!

Ingredients

  • 4 pork steaks
  • 1 red sweet pepper
  • 100 g green ice cream beans
  • 2 cloves of garlic
  • 1 red hot pepper
  • 30 g butter
  • Oregano, salt and red paprika to taste
  • 150 g couscous

The preparation process

Fry the steak on both sides in vegetable oil over high heat.

Peel the garlic and chop it with a knife, wash the red pepper and cut it into juliennes.

The prepared meat is taken from the pan and placed in a clean plate. Then prepare the sauce in the same pan: add the butter, in which you will first fry the garlic, hot and sweet peppers, and after 1 min. add salt, oregano and paprika. Add the green beans to the already prepared sauce.

The meat is incorporated back into the sauce and left to simmer for a short time over low heat.

In a separate bowl, prepare the couscous according to the instructions on the package. The meat is served with a garnish of couscous and beans.


Homemade liver pate & # 8211 after trying this recipe you will no longer buy pate from the store

I like to eat toast with pate. I recently discovered a simple homemade liver pate recipe. I tried it right away and I really liked the taste of the pate. Since then I have given up buying pies from the store.

Ingredient:

  • 5 onions, 1 kg poultry liver
  • 1.5 kg pork belly, 1.5 kg pork shoulder
  • 1 tablespoon salt, 1 teaspoon ground pepper
  • 8 cloves of garlic, a handful of almonds
  • A handful of blueberries

Method of preparation:

We wash the meat (belly and shoulder), dry it and cut it into pieces. Sprinkle salt over the meat and put it in a larger baking dish (we can grease the baking dish with a little butter).

Peel the garlic cloves and put them whole in the meat bowl. We clean the onion and cut it in four, then we add it to the meat dish. Pour the water and put the dish in the preheated oven at 18019 degrees. Leave the meat in the oven until soft.

While the meat is in the oven, prepare the liver. We clean it well and put it through a meat grinder. We then put it in the fridge. We also give the meat with onion and garlic through the mincer.

Mix the meat with the liver and add a handful of ground almonds and a handful of blueberries. Season with salt and pepper. Put the mixture prepared in this way, in clean jars. We close the jars and sterilize them for 90 minutes.

We then let them cool and store them in a cool and cool place. After a few days, we can open the first jar. Serve the pate with fresh bread or toast. Good appetite!


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