Hi all!

Here everyone is asking me about the wonderful grape-caramel liver that Masha and I served for steaks a la Rossini, and I like her more than once. Ok, let me tell you again in great detail. So, after MK I decided to once again compare the taste of my signature citrus chicken liver and the “simply fried” one. Gentlemen are heaven and earth! If the liver (tender and beautiful, freed from the ducts) is stupidly fried in a frying pan, and quite quickly (like Heston, 20 seconds on each side a couple of times), then we get yes (!) a delicate texture and a pinkish tint. But! The coarseness and specific tart-bitter taste remain. But if you hold this whole thing for the same minute and a half in large bubbles of grape caramel, you get happiness, happiness, and no aftertaste, grains in the texture and other disgrace. This is some hocus pocus, like below...

And here's what we need:

– chicken liver – 100-150 g,

– grapefruit (juice) – 1 pc.,

– sugar – 20 g (1 tbsp without a slide),

– salt – 8 g (1 tsp without a slide),

– butter – 1 tsp.

Everything is incredibly simple and varied, but there are some correct rules:

1. Citrus juice can be any kind, but not too aggressive - pure lemon juice will not work. But all sorts of mixtures of grape, pomelo, orange and lime are welcome. Specifically, here I added a little lime to the grapefruit juice - only ½ lime for 1 grape...
2. The sugar-salt ratio in caramel... This is also individual, I like the ratio 5:2...
3. Butter can be replaced with any vegetable oil, but do not forget that in small doses it is butter that works as a flavor enhancer...
4. I add it in small portions, but you have to remember that the caramel gets very dark after the third addition. If you cook a lot of product at once, like we do at MK, then it’s better to work in 2 frying pans...
5. The liver itself, of course, should be of the highest quality possible, and not frozen 5-7-10 times.

So, first we make caramel from citrus juice, sugar, salt and butter; the order in which the products are added is not important, because The bubble formation time is approximately the same in either case. So, the main principle is to achieve a caramel taste that is pleasant to you and exactly at the moment when medium-large bubbles appear (this is after 5-7 minutes), immerse the cut liver fragments in this lava...

True, the size of the bubbles immediately decreases, but not for long, don’t be alarmed. Important! The more and more often you turn the liver, the better. Besides! Once the bubble size reaches its maximum (by this point the fire should be medium), we get what? That's right, the maximum coverage of the product surface is no longer a planar effect, but a very volumetric one...

To go with the liver, I made a salad of crispy greens with sprouts and mango; for the sauce, I combined the remaining caramel with cream and whipped it with soy lecithin. Sprinkled with chicken crackling crumble...

I have already written about this magical crumble and

Hi all!

Here everyone is asking me about the wonderful grape-caramel liver that Masha and I served for steaks a la Rossini, and I think I’ve already announced it more than once. Ok, let me tell you again in great detail. So, after MK I decided to once again compare the taste of my signature citrus chicken liver and the “simply fried” one. Gentlemen - this is heaven and earth! If the liver (tender and beautiful, freed from the ducts) is stupidly fried in a frying pan, and quite quickly (like Heston, 20 seconds on each side a couple of times), then we get yes (!) a delicate texture and a pinkish tint. But! The coarseness and specific tart-bitter taste remain. But if you hold this whole thing for the same minute and a half in large bubbles of grape caramel, you get happiness, happiness, and no aftertaste, grains in the texture or other disgrace. This is some hocus pocus, like below...

And here's what we need:

Chicken liver - 100-150 g,

Grapefruit (juice) - 1 pc.,

Sugar - 20 g (1 tbsp without a slide),

Salt - 8 g (1 tsp without a slide),

Butter - 1 tsp.

Everything is incredibly simple and varied, but there are some correct rules:

1. Citrus juice can be any kind, but not too aggressive - pure lemon juice will not work. But all sorts of mixtures of grape, pomelo, orange and lime are welcome. Specifically, here I added a little lime to the grapefruit juice - for 1 grape there is only ½ lime...


2. The sugar-salt ratio in caramel... This is also individual, I like the ratio 5:2...


3. Butter can be replaced with any vegetable oil, but do not forget that in small doses it is butter that works as a flavor enhancer...


4. I add it in small portions, but you have to remember that the caramel gets very dark after the third addition. If you cook a lot of product at once, like we do at MK, then it’s better to work in 2 frying pans...


5. The liver itself, of course, should be of the highest quality possible, and not frozen 5-7-10 times.

So, first we make caramel from citrus juice, sugar, salt and butter; the order in which the products are added is not important, because The bubble formation time is approximately the same in either case. So, the main principle is to achieve a caramel taste that is pleasant to you and exactly at the moment when medium-large bubbles appear (this is after 5-7 minutes), immerse the cut liver fragments in this lava...

True, the size of the bubbles immediately decreases, but not for long, don’t be alarmed. Important! The more and more often you turn the liver, the better. Besides! Once the bubble size reaches its maximum (by this point the fire should be medium), we get what? That's right, the maximum coverage of the product surface is no longer a planar effect, but a very volumetric one...

To go with the liver, I made a salad of crispy greens with sprouts and mango; for the sauce, I combined the remaining caramel with cream and whipped it with soy lecithin. Sprinkled with chicken crackling crumble...

Ingredients:

Chicken liver 500 g

Apples (sweet and sour) 2-3 pcs., depends on size

Dried apricots - 4-6 pcs.

Brown sugar - 1 tbsp.

Soy sauce - 2-3 tablespoons.

Freshly ground black pepper

A mixture of vegetable and butter for frying

How to cook:

I was inspired to prepare all the dishes with fruit - here, you know, there is a harvest in the garden: we invite all our relatives to collect it, well, we must somehow use it for personal selfish purposes... Moreover, summer is not eternal! Of course, there is always fruit in the supermarket... BUT! then pollinated by a geneticist uncle, but we only had a bee and a worm hanging out and having fun, of course, they left traces (all sorts of wormholes), but it’s not scary... at least not as scary as the geneticist uncle- pervert! Brrr! Guy on the apple tree...

First of all, soak the dried apricots in warm water.

Rinse the liver by itself and cut off all the excess that is “not liver”, that is... Pour in soy sauce, marinate for a couple of hours, maybe overnight... Oh, do you want to cook right away? so be it. It will still work...

Wash the apples and the centers, tails and “butts”, as well as “bad places” - each naturally pollinated apple (sorry for the sexual motives on the culinary site!) has “bad” places, so we cut all this out, but do not clean it. We cut them into thin half-moon slices so that they do not darken (and apples, sorry, not pollinated by someone else, usually have a higher iron content, which leads to darkening of the apple pulp) - put them in water with lemon juice.

Let's proceed directly to creating the dish:

Strain the liver from the sauce (over a bowl),

Strain the dried apricots (without a bowl) and cut them thinly like matches,

Strain the apples and place them on a paper towel.

Grind the pepper not very finely (I crush it in such a nice mortar),

Heat 1 tablespoon in a frying pan. brown sugar - no more, otherwise you will eat the liver for dessert... do not leave the frying pan and, like a watchful falcon, catch the moment when the sugar begins to melt. And as soon as he...

You begin to act quickly and harmoniously: put apple slices in sugar and let them caramelize on each side until golden brown, take them out and put them in another bowl - it doesn’t matter which...

DO NOT WASH the pan! This is important, there are remnants of caramel, and since we won’t be able to lick them off (after all, it’s hot!) we use it further in preparing the dish. We put fat in a frying pan and heat it up, fry whole pieces of liver on both sides in hot fat until golden brown. If you like the color of the liver, scatter dried apricots between the pieces of liver and simmer for a couple of minutes...

Add apples, soy sauce and pepper, cover with a lid and bring to condition. And the condition is this: the apples should be softened, that is, a sauce will form... That's it, ready! Unusually tender and tasty! I served it with (damn!) “pasta”, or in our opinion, cones (noodles are noodles in Africa, only pasta in Italy!), but not because I so wanted to ruin my noble, exquisite dish, but solely following the lead of some who understand nothing about haute cuisine and... sausage scraps!