Simultaneously simple and refined, chicken liver salad will surely appeal to connoisseurs of healthy offal. The products included in its composition are quite ordinary: red cabbage, apples. The raspberry jam, the base of the sauce, is also nothing unusual. But from all this you can create something delicious!

The salad is zesty, fresh and beautiful. The thick, velvety liver flavor is complemented by caramelized apples and sweet and sour raspberry sauce (by the way, it can be replaced with sweetened raspberry puree). A bed of red cabbage is used as a backdrop, and this striking setting adds a picturesque touch to the dish.

The salad is also attractive because it combines cool, juicy cabbage with warm apples and liver, as well as a thick raspberry sauce, which is also cooked over a fire. And therefore, in order to experience the amazing balance of cold and warm, the dish should be served immediately after cooking.

It is suitable for any table. If you want to add variety to a weekday evening, please do so, especially since everything is prepared very quickly. But liver salad with raspberry sauce is especially good on a festive table: on large plates it looks bright and extremely appetizing!

Cooking time: 15 minutes / Yield: 1 large portion or 2 small

Ingredients

• chicken liver 150 grams
• red cabbage 100 grams
• apple 1 piece
• raspberry jam 2 teaspoons
• whole grain mustard 1 teaspoon
• vegetable oil 2 tbsp. spoons
• vermouth 1.5 tbsp. spoons
• lemon juice 1 tbsp. spoon
• sugar 1 tbsp. heaped spoon
• flour 1 tbsp. spoon without slide
• salt, pepper to taste.

Preparation

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First, shred the red cabbage. While the liver and apples are cooking, the vegetable will release juice and soften.



Cut the liver into slices, remove a large vessel from it.



Add flour, salt and pepper to the liver.



Quickly coat the liver in flour.

Heat the vegetable oil in a frying pan over high heat and fry the liver. Cook for 4 minutes, turning the pieces. It should be remembered that chicken liver cooks very quickly - make sure that it remains tender and soft inside.



Place the liver on top of the cabbage.



Pour the remaining oil after frying into a small bowl.

Now remove the core of the apple and cut it into slices.



Melt sugar in a frying pan and bring it to a caramel color.



Add apples to caramel and warm them up. It should cover the slices on all sides, so turn them over as they cook. Lightly add salt and pepper to the slices.



Place caramelized apples on top of the liver.



To prepare the sauce, pour the oil back into the pan, add vermouth, lemon juice, mustard and jam.



Bring the sauce to a boil and simmer briefly over low heat until it thickens slightly.



Generously pour raspberry sauce over the liver salad, garnish with fresh herbs and serve.

Beef liver is a great way to add variety to meat dishes!

For a 400 g piece of liver (about 2 servings) we will need:


Tomato paste – 1 tbsp. spoon
Sour cream 20% – 3 tbsp. spoons
Grain mustard (or Dijon) - 1 tbsp. spoon without slide
Shallots – 2-3 pcs.
Thyme – 2-3 sprigs
Capers – 1 tbsp. spoon
Vegetable oil – 3 tbsp. spoons
Hot water – 3-4 spoons
Salt, pepper to taste


If your liver is in a steam room, just immerse it in cold water for 10 minutes. Then the films that need to be removed will immediately become visible. If the liver is defrosted (we defrost it a day before cooking, on the bottom shelf of the refrigerator), then it needs to be soaked in milk so that it does not become hard during cooking. Soak for no more than an hour. This will relieve the liver of odor, blood clots and make it tender.


For such cases, I keep sterile surgical gloves in my medicine cabinet. We cut out all the ducts from the liver and remove the film. And your hands are clean, and the liver does not slip in your hands.


Cut the liver into pieces with a side of at least 3 cm.


Cut the shallots into slices.


Mix sour cream, tomato paste, capers, mustard in a bowl. Add 3-4 tablespoons of hot water to prevent the sour cream from curdling.


Heat vegetable oil in a frying pan. Lightly fry the onion, add the liver. And fry over high heat for 3-4 minutes, constantly shaking the pan and turning the pieces over. They should be covered with a crust on all sides to “seal” the juices inside.


Pour the sour cream mixture over the liver and reduce the heat to low. Add thyme. As soon as the sauce begins to bubble, take out and cut one piece of liver for testing. If the blood is no longer oozing, turn off the frying pan, cover with a lid and leave for 10 minutes.


You can serve it with buckwheat porridge, rice, pasta, or mashed potatoes.
Bon appetit!

I suggest you prepare a quick and very tasty chicken liver dish. The liver is useful at any age, its composition includes: iron, phosphorus, manganese, potassium, B vitamins. The liver helps improve vision, helps with chronic fatigue syndrome, and is indicated for weakened immunity.

So, let's prepare the necessary products. To prepare chicken liver in sour cream and mustard sauce, we will need: chicken liver, sour cream, mustard, onion, vegetable oil for frying and sugar. You can salt the dish to your taste, or you don’t have to salt it at all.

Wash the liver, cut into small pieces. Roll each piece in flour and fry in hot oil until crispy.

The pieces are crispy on the outside and tender on the inside. Let's put the liver on a plate for now and make our wonderful sauce. Let's cut the onion arbitrarily, you can do it this way, you can do it smaller.

Fry the onion a little in sunflower oil, adding a little sugar. This is the golden onion we got.

Add sour cream, stir, bring to a boil. Add mustard. There is no need to increase the amount of mustard, otherwise its bright taste will overshadow the taste of the liver itself.

That's it, our dish is ready, so simple and fast. Place crispy pieces of chicken liver on a plate and serve our wonderful thick sauce separately. You can serve it with your favorite side dish, or just with a salad of fresh vegetables.

Chicken liver in sour cream and mustard sauce is an easy to prepare and very tasty dish!

You can also mix the liver with the sauce, the pieces will remain crispy on the outside and tender on the inside. Bon appetit!