I really love liver dishes, and those who do not like, I think, simply do not know how to cook it đ I share with my readers another recipe for a tender oven baked liver with milk and cheese and enclosed a step by step photo report. This dish, simple in its preparation, is suitable not only for children's and dietary menus, but will also decorate the festive table, in the recipe you can use beef, pork, lamb, chicken or goose liver, in general, whatever is at hand.
I baked beef liver in the oven. You can cook any liver according to this recipe with vegetables, for example, carrots and onions, I used zucchini here, and someone may like apple slices. If you decide to use potatoes in this recipe for baked liver, then lightly boil the potatoes until half cooked in a "uniform", because you cannot cook a tender liver for a long time so that it is not overdried.
To bake the liver in milk, we need:
Cut the beef liver into large slices 2-2.5 cm thick, you can beat it off, but to be honest, I had no time to do it. There is no need to grind the bird's liver.
Soak the liver in milk and let stand for a while. How much to soak the liver in milk for this recipe, you ask? Well, about as long as you will be preparing vegetables and.
I peeled off the zucchini and cut it into circles and added some salt. If the zucchini season has already passed, and it was not in the freezer, make a pillow of sauteed grated carrots and onions. Or bake the liver in milk without vegetables at all.
Cheese, better hard, not processed, grate on a coarse grater. Cheese or Adyghe cheese works great with the liver in the oven, so in addition, the calorie content of the dish decreases. I treated you in the spring.
Put the pieces of liver in a deep baking sheet with sides on a layer of vegetables (zucchini), lightly salt and add spices (at your discretion), do not forget that there is also a lot of salt in the cheese. Add milk, you can use the milk in which the liver was soaked.
Sprinkle the beef liver with cheese and send it to the oven preheated to 180 degrees. Bake the liver in milk with cheese for 25-30 minutes.
This is what I advise you to cook the second liver dish in the oven:
Cooking the liver is not an easy task. Delicate and delicious, it can be an ideal main course, or an appetizer to your everyday or even festive table. In addition to its pleasant taste, the liver also has a number of vitamins necessary for the human body, and baking in the oven, with a minimum of fat, can increase the benefits of this product even more.
Ingredients:
Preparation
Cut the shallots into quarters and fry in melted butter, sprinkle with salt, until soft. Once the onion is soft, sprinkle it with sugar and leave to caramelize until golden brown.
Put on a baking sheet, greased with olive oil and covered with foil and put in an oven preheated to 200 degrees for 15 minutes. Salt and pepper the baked liver, then put it on a baking sheet and serve with caramelized onions and arugula, sprinkled with balsamic vinegar.
Ingredients:
Preparation
Before cooking, the pork liver should be thoroughly washed, as well as cleaned of films, bile ducts and veins. Sift the flour, mix it with ground cumin, a good pinch of salt, pepper, garlic and ground cloves. Dip the pieces of liver in the flour mixture and put on a baking sheet greased with vegetable oil. We bake the liver at 190 degrees for 25-30 minutes or until golden brown. Serve pieces of liver with lemon, herbs and your favorite sauce. A glass of beer will not be superfluous.
Ingredients:
Preparation
We thoroughly clean the liver and wash, then fill it with wine, put the bay leaf and garlic passed through a press. Let the liver marinate for about 2-3 hours.
Wash vegetables, peel and cut into large pieces. Put the vegetables on a greased baking sheet and put the whole marinated piece of liver on top. Sprinkle everything with salt, pepper, pour the rest of the oil on top and put in an oven preheated to 200 degrees for 30-35 minutes.
Ingredients:
Preparation
Pour 125 ml of wine over the currants and set aside for a while. Mix the remaining wine with garlic and cloves and bring to a boil. how only the wine will boil down to 80 ml, we filter it.
Fry the liver on a tablespoon of oil for about 2 minutes. Whisk the half-baked liver together with the wine and the remaining butter, and gently combine the resulting pate with whites whipped until soft peaks. Salt and pepper the mixture, pour into a mold and place on a baking sheet filled with water. Cooking for 40 minutes at 160 degrees.
Mix the currants with gelatin soaked and dissolved in water and pour the cooled soufflé with the resulting jelly. We leave the jelly in the refrigerator until it solidifies and serve with a fresh baguette.
Liver treats are not only incredibly cheap, but also healthy, because the offal of a poultry is a source of minerals and vitamins. In this collection, we will find out why chicken liver is so remarkable in the oven, as well as how to bake it properly. Especially for visitors to our culinary site, we offer the best options for your choice of dishes.
The liver is a delicate product and in some countries the bird's liver is considered a delicacy. At the same time, chicken liver is not so expensive - every family can afford this ingredient.
Cooking chicken liver usually begins with soaking - this is necessary so that it does not taste bitter after baking. Also, if you wish, you can add more flavor to the dish with the help of seasonings and spices, perfect for starters from liver and hot peppers.
How much to bake a delicacy is an urgent question, because you need not only to bake the liver properly, but also to be able to preserve all its useful properties. So, poultry liver contains a lot of iron and vitamin A. Of course, these valuable substances cannot be found in the same volume as in beef liver or other red meat, but nevertheless this product is rightfully considered a dietary one.
Usually, the liver is not cooked for too long - there is no need for this, and the chicken liver bakes much faster. So if you chop the liver into small pieces, then they will have to be done in the oven for no more than 8-10 minutes.
Our step-by-step recipes below will teach you how to cook a bird's liver not only quickly and with benefits for the body, but also incredibly tasty - so that even the most capricious homemade fickle dishes will be completely delighted with your cooking.
Baked vegetables are a great company for a delicate ingredient, but also such a dish is especially tender and can be eaten even if you are dieting and keeping track of calories.
We check the readiness of the dish by carefully removing the baking sheet from the oven and piercing the potato slice with a toothpick. If the vegetable is ready, then the rest of the ingredients are also baked.
Serve baked chicken liver best with mashed potatoes.
It is best to serve such an appetizer hot, complementing it with a side dish of boiled or fried vegetables.
As you can see, oven chicken liver can be an excellent substitute for poultry meat, the price of which is increasing day by day. The main thing is not to be afraid to try new recipes and dishes!
The modern housewife has a huge selection of products, recipes and cooking methods. After all, every cook wants to cook not only tasty, but also healthy dishes for the household. Traditionally, the liver is fried in a pan, but this selection contains recipes according to which the main process takes place in the oven.
The liver contains a large number of important nutrients. As long as you eat chicken liver in moderation and minimize your intake of other less nutritious cholesterol-rich foods, the following meal can be a smart addition to a healthy diet.
Your mark:
Time for preparing: 45 minutes
Quantity: 4 servings
We wash and cut the liver into portions. We peel onions, garlic, carrots, after washing.
Chop the carrots with a grater. Pour oil into the pan. Add the bow. Fry for about a minute. Then add the carrots. We fry for another two minutes. Then add the liver. We stand for ten minutes.
At this time, peel the tomatoes and cut them into cubes. Rub the cheese with a coarse grater.
After the time has passed, we transfer the liver to a baking dish. Add salt, pepper, garlic on top. After that, put the tomatoes on the liver, coat with sour cream in the form of a mesh and sprinkle with cheese.
Cover the form with foil. We put in an oven already heated to 170 degrees for fifteen minutes.
Of all the by-products, beef liver is the least favorite among many. This is because it turns out to be quite dry when frying, but if you use the oven, the result will please both the hostess and the household.
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In the oven, the beef liver will reach the desired condition. It will keep a delicious crust on top, but inside it will be soft and tender. Boiled potatoes and pickled cucumber for such a dish is the best side dish!
Pork liver, according to doctors, is the most useful for humans. It contains the most vitamins and useful elements. The product becomes even more useful when cooking in the oven.
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The rosy crust looks appetizing and hides an incomparable taste. A little fresh herbs, finely chopped, turn the dish into a delicious treat!
In the oven, you can bake potatoes not only with pork liver, but also chicken. The dish will turn out to be dietary, but the cooking method itself will be more useful.
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The hostess has 40 minutes while the liver is being prepared, during which time you can make a salad of fresh vegetables, set the table beautifully. After all, the family is ahead of a festive dinner and a new tasty dish.
Potatoes are the traditional "partner" of the liver in dishes, the second place is for rice. Usually boiled rice is served with fried liver, but one of the recipes suggests cooking them together, and at the last stage you will need an oven.
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The rice will be saturated with vegetables and liver juice, but will be crumbly. It can be served in the same dish or transferred to a beautiful dish. And add some fresh, chopped greens.
The liver often becomes very dry during the cooking process, but sour cream saves the day. If you add it during stewing over an open fire or during baking, then the healthy product will retain its delicate softness. This recipe uses chicken liver, but pork or beef is fine.
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Sour cream on top forms a golden brown crust, but inside the dish will remain tender. Greens will add freshness and brightness!
The liver has a very specific flavor that not everyone likes. To make it less pronounced, and the dish more tasty, housewives soak the product and add onions.
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If you put a slice of fresh sour apple on top of the onion and bake it, you get a Berlin-style liver. Interpreting the well-known phrase, "with a slight movement of the hand ...", the hostess, slightly changing the recipe, gets a new dish, and even from German cuisine.
For baking today, a dish or baking sheet is most often used. A hundred years ago, every housewife had pots for such a business. If there are such pots in a modern house, then it's time to get them out and cook the liver. It will be soft, tender, and the way of serving will greatly delight the household.
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This dish does not need a side dish, just a little fresh herbs.
Not all children love the liver, mother's stories about its benefits do not work on them. To feed a child with a liver-based dish, you can serve it in an unusual way, for example, in the form of a casserole. She will be perceived with a bang and will definitely ask for supplements.
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Remove from the mold, cut nicely and serve on a large platter. The side dish is the one that home-grown people love, rice, buckwheat, potatoes are equally good. Greens are a must!
If the household is tired of fried or baked liver, then it's time to switch to "heavy artillery". It is necessary to prepare a liver soufflé, which no one can resist. And in the name you can hear the echo of some foreign delicacy.
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A sprig of parsley or dill will be a beautiful decoration for a liver soufflé, as a side dish - fresh or stewed vegetables.
The liver is both tasty and healthy, but there are several secrets to its preparation. It is recommended to soak beef and pork liver in milk or cream. 30 minutes will make it more tender. There is an advice to sprinkle the liver with soda, then rinse thoroughly - the effect will be the same.
Liver goes well with onions and carrots, and they are present in almost all recipes. You can also bake it with celery, tomatoes, zucchini and eggplant.
Black hot pepper, ground into powder, paprika, oregano, basil are good as seasonings.
We are waiting for your comments and ratings - this is very important for us!
Oven baked chicken liver is a recent discovery of mine. And, you know, now, for the most part, I'm going to cook chicken liver that way. I liked absolutely everything in this recipe for cooking chicken liver in the oven. And the fact that there is no oil splashing in all directions, as when frying the liver, and the taste of the dish, and the ease of preparation. And most of all I was struck by the appearance of the finished oven-baked chicken liver. Every bite was just perfect. The liver retained its integrity and shape, while each individual liver was nicely browned, but remained juicy.
Chicken liver is cooked in the oven with onions, bay leaves, salt and literally a pinch of pepper. A little sunflower oil is also added, which improves the taste and appearance of the finished dish, and also prevents the pieces of liver from sticking together during baking. The recipe is so easy to prepare that it is hard to believe. A minimum of expended effort - and you get a great dish that can be self-sufficient (such a liver, and with a piece of rye bread and a vegetable salad - a miracle as well). Or you can prepare a simple side dish for baked chicken liver, for example, mashed potatoes or boiled buckwheat - and your dinner is ready. In general, whatever one may say, but chicken liver in the oven is a worthy and interesting dish. I sincerely recommend it to you too, dear readers :)
Cooking time: 40 minutes
Servings - 4If you have frozen chicken liver, thaw it. I had freshly bought chilled chicken livers. Before cooking the liver, it should be thoroughly washed. It is convenient for me to do this in a colander.
Transfer the washed chicken liver to a bowl and add to it the onion, salt, pepper and sunflower oil cut into rings.
We mix the liver with the above ingredients with our hands and send it to a form in which we will bake it later. We put the bay leaf in the form to the liver, slightly âdrowningâ it in the total mass.
We send the form with chicken liver to bake in the oven, preheated to 200 degrees.
After 20 minutes from the start of baking, we take the liver out of the oven and turn the pieces over to the other side, thereby allowing each piece to bake and brown evenly.
After another 20 minutes, take out the baked chicken liver from the oven. The dish is ready. The total baking time for me was 40 minutes. But you should consider the amount of baked liver. That is, it will take 45 or 50 minutes for 1 kg of liver.
Oven baked chicken liver is ready. Look at these pieces, they look very appetizing and ruddy. Take my word for it, inside every piece has retained its juiciness. The liver was not overdried.