We hasten to the aid of everyone who, at the mention of stewed liver or fried liver, conjures up in their minds associations with unappetizing, tough pieces of questionable taste. Because the situation needs to be corrected urgently! Properly cooked liver- a dish that you can’t tear yourself away from and can’t forget.

The most important thing when frying the liver- time. It is extremely important not to over-expose the product, otherwise you will end up with pieces of sole. But the accompaniment is no less important! Sweetish pear and seasoned golden onion perfectly complement the flavor palette.

Beef, veal, and pork liver are suitable for this dish. You don’t need to soak it in milk first, because at the final stage we will stew the liver with the addition of cream. It is desirable that they be fatter - 33% is ideal.

Ingredients

Preparation

1. 1 Rinse the liver, remove films, remove ducts, cut into large pieces. Heat vegetable oil in a frying pan, fry the liver until golden brown (but no more than 7 minutes). While frying, add salt and pepper to taste. Transfer the liver to a bowl.
2. 2 In the fat remaining after frying the liver, fry the pear slices, peeled from seeds. Then transfer them to a separate bowl.
3. 3 Place the onion, cut into thin rings, into the same frying pan; add butter, coriander and allspice to it. Stir and fry the onion until it has a distinct caramel color. Pour in water and wine, cook, stirring occasionally, until the liquid has evaporated by half.
4. 4 Pour the cream into the pan and wait until it boils again. Return the liver to the pan and cook covered for 2 minutes. Serve with pears over mashed potatoes or rice.

After reading any cooking guide, you might think that salad is a cold dish. Includes vegetables, a lot of greens, mayonnaise - many people think so (and it’s impossible without mayonnaise). And the salad is served as an appetizer.

In the modern world, salad has long become a dish that includes much more than a trivial snack. Along with the usual and favorite salads, you can find very unusual and often exotic combinations of ingredients. However, they say that in the Middle Ages they were much simpler - greens, onions, garlic and olive oil. Sounds a lot like great vitamin green sauces, doesn't it?

It is unlikely that you should limit yourself to the usual mixtures of chopped vegetables as a salad. is definitely too good, but try learning how to make warm salads. Using not only vegetables, but also completely unexpected combinations. For example, in Chinese cuisines, cooks boldly combine seemingly incompatible products and get sweet-sour, sweet-spicy, etc. And as a dressing, most often, vegetable oil, vinegar, and soy sauce.

Warm, nutritious salads are usually difficult to call salads. Rather, they are more like main courses. In warm salads, ready-to-eat meat, fish, and seafood are mixed with cold vegetables or even fruits. Moreover, such salads do not require dressing or there should be very little of it. As a rule, warm salads are very savory dishes.

Here's an example of a salad with pears. Pear is an autumn fruit. Those pears that grow in summer are too juicy and sweet for salad. I remember as a child we happily ate pears from my grandmother’s garden, getting dirty with sweet juice and fighting off annoying wasps. The winter pear is much larger, denser and does not flow as much juice. Great for salad.

Today we prepared a very tasty warm salad with chicken liver. Chicken liver, ripe autumn pears and soy sauce dressing. A nutritious dish with an original pleasant taste. With all the abundance of recipes for this salad, guessing and choosing is almost useless - the salad will always be excellent.

Salad with chicken liver. Recipe

Ingredients (2 servings)

• Chicken liver 350 g
• Ripe pears 4-5 pcs.
• Soy sauce 2-3 tbsp. l.
• Flour 3-4 tbsp. l.
• Vegetable oil 3-4 tbsp. l.
• Salt, black pepper, dry herbs Taste

1. Recently, chicken giblets have been sold by weight - fresh, not frozen. Previously, buying a kilogram of chicken livers was very problematic. Now you just need to get to the store. Usually we buy a packaged product in vacuum packaging - chilled. Very comfortably.

   A few pears, chicken liver and just a little time

2. Unlike, to prepare a salad with chicken liver, the chicken liver must be prepared first. Chicken livers must be washed to remove remnants of the bile ducts, films and blood clots. Next, cut the liver into medium-sized pieces. I think you can't go wrong by cutting the livers into four pieces.
3. An important point: you need to dry the liver pieces with a paper napkin. Otherwise, after sprinkling with flour, it may turn out, and the salad will turn out with an abundance of dough.

   Dry the liver pieces with a paper towel

4. Salt and pepper the liver pieces to taste. By the way, the dish can be quite spicy. It is advisable to add 1-2 pinches of aromatic herbs: dill, basil, savory. Stir and leave for a few minutes.

   Salt and pepper the liver pieces to taste. It is advisable to add 1-2 pinches of aromatic herbs: dill, basil, savory

5. Peel the pears with a sharp knife. It's better to be spicy, otherwise a lot of juice will leak out. Cut each pear into thin slices and remove the core.

   Peel the pears and cut each pear into thin slices and remove the core

6. A small digression. A warm salad will be even tastier if there are twice as many pears as chicken liver. Each pear weighs 150-200 grams. For 350-400 grams of chicken liver, it is better to take 4-5 pears.
7. Roll the dried chicken liver in flour and place in the oil heated in a frying pan. The fire should be medium.

   Roll dried chicken liver in flour and place in oil heated in a frying pan.

8. Fry the chicken liver until golden brown and turn over. Fry on the other side and turn again. Fry the liver until cooked, checking for pink juice inside. By the way, we sometimes cook amazing or, I advise, from liver!

   Fry until golden brown and turn over

9. Place the prepared pear slices into a deep salad bowl. Place slightly cooled fried liver on top and pour 2-3 tbsp. l. good soy sauce. Mix very carefully. Salad with chicken liver and pear should consist of separate pieces.

   

Friends, today I suggest you prepare a recipe for “chicken liver with pear”. You have unexpected guests and you want to treat them to a real gourmet dish? Chicken liver stewed with pear in cheese sauce will surprise everyone who tries this dish.

With a wonderful combination of sweet and tart flavors, this dish will warm you up on a cold rainy day. If you complement our culinary delight with a side dish of buckwheat, you will get a wonderful hearty and healthy lunch or dinner.

Chicken liver is a storehouse of protein, B vitamins, especially vitamin B12. This offal is one of the best sources of vitamin A and . Liver is also rich in iron, making it the number one food for people with low hemoglobin.

Chicken liver with pears recipe

Ingredients:

• chicken liver 500g.
• onion 1 pc.
• blue cheese with mold 100g.
• 2/3 cup cream 20%
• large pear 1 pc.
• salt, pepper, thyme, marjoram, ginger
• buckwheat
• handful of walnuts
• vegetable oil.

Cooking liver stew with pear

1. Cook buckwheat in salted boiling water. Prepare the liver, clean it of yellow membranes, wash it, cut it into two parts.
2. Finely chop the onion and place it together with the liver in a frying pan with vegetable oil. Lightly fry the liver and onions for a few minutes.
3. First cut the pear into two parts, remove the seeds, then cut into pieces. add pears, ½ cup water and simmer over low heat for three minutes.
4. Pour in the cream, add the crumbled cheese and stir until the cheese dissolves. Add thyme, marjoram, ginger (dry to your taste) and simmer until the sauce thickens and the onions, liver and pears become soft. At the very end, add salt and pepper. Chop the walnuts.

Serve the liver with pears and buckwheat sauce, sprinkle with chopped walnuts on top. The dish will go perfectly with or

Warm salads are a fashionable topic: they are prepared quickly, are nutritious, and do not affect the waistline. A light, tasty lunch is what a warm salad is, and weight-watchers will understand me.

Warm salads are an invention of Mediterranean cuisine. Perhaps the climate of this region is conducive to “light” culinary solutions, because you can have a warm salad for lunch. The combination of meat and fruit also comes from sunny countries - southern France, Italy, Spain. As for the presence of ginger and soy sauce in the salad recipe (not at all, however, optional), this is a direct consequence of the fact that everything is globalized, and cooking is no exception. When French cuisine meets Mexican cuisine and Far Eastern ingredients are part of an Italian recipe, it simply means we live in a global world.

Today is a bright culinary experiment: a salad of tender chicken liver and caramelized pears. You can add some chicken gizzards to the liver (I add them), they will make the structure of the salad appetizingly tough.

Ingredients

• chicken liver 200 g
• pear 1-2 pcs.
• sweet onion 1 pc.
• sugar 1 tbsp.
• rosemary
• ginger to taste
• grapes for serving
• soy sauce
• ground pepper
• greens for serving
• tomatoes for serving

How to make a warm salad from chicken liver and fruit

To give tender chicken liver even more tenderness with a hint of creamy taste, keep it in a bowl of milk for 10-15 minutes. Then rinse the liver well with cold water. If you decide to add ventricles, you don't need to do this to them.

Cut the offal into large pieces.

Pour some vegetable oil into the pan and flavor it - add a sprig of rosemary and a small piece of ginger and fry lightly.

Prepare flour for breading the liver, dip it in and place in a frying pan to fry. Add the ventricles (without flour) to the liver.

Fry the offal, turning it occasionally to prevent it from burning. It will take 5-7 minutes to cook, don’t keep it longer, you risk getting dry, tough meat.
Place the prepared pieces of liver and gizzards into a bowl.

Now for the side dish. Finely chop the onion, slice the pears (remove the core if desired).

Place pears and onions in the same pan.

Sprinkle the sugar over the pears, wait a few minutes to let the sugar begin to caramelize, and pour in a little water to catch any pan juices and soften the browned bits. After a few minutes you will have a sauce and will need to reduce it slightly to thicken it further. Add soy sauce and ground pepper to it.

Turn off the heat, add the prepared liver and gizzards to the pears, stir. You probably noticed that we did not salt the liver during the cooking process. To prevent it from being hard, it is better to do this after the dish is cooked. Considering that the recipe uses soy sauce, you will need less salt than usual.

Slice the grapes, remove the seeds, and add them to the salad.

Place the salad beautifully on a wide plate and sprinkle grapes on top.

Add colorful tomatoes and herbs. To give the dish a finished look, you can drizzle it with balsamic.
Serve the chicken liver salad warm.