Stewed liver with pears. Chicken liver with pears Chicken liver with pear reviews

Despite the fact that such liver with pears, with its sophistication and not simple taste, would successfully take root in a restaurant menu, the dish gives a feeling of home comfort. I prepared veal liver, my favorite, but in this recipe the type of liver is not important. If desired, you can prepare poultry liver, luxurious rabbit liver, and even simple pork liver this way. Pears and onion sauce with a little wine and spices will elevate any of them. Only the beef liver was too tough and intense in flavor. Despite its sophistication, this dish is easy and fairly quick to prepare.

An ideal complement to tender liver would be. Together with it, the dish will give you a feeling of warmth and comfort. Also, potatoes will perfectly absorb the aromatic sauce, so I don’t even recommend another side dish.

I will repeat once again, in particular for those who are new to this site, and let the regular readers who know everything and do it right forgive me, do not overcook the liver. The liver should be pink inside and release pink juice when pierced, but without blood. Gray liver is already overcooked. It is bitter, dry and hard and therefore not liked. The liver, pink inside, is very juicy, tender and even somewhat sweet, depending on its type. And when it is pink, and not blood red, then it has already reached a safe stage of readiness. And the time has come to remove it from the heat, not forgetting about the residual heat, thanks to which the cooking process in the hot liver slowly continues for some time, even after removal from the heat.

When preparing poultry liver, you can leave it whole. It is better to divide the rabbit liver into 2 parts.

3-4 servings:

Ingredients

600 grams veal or pork liver, cut into approximately 6-8 mm thick
30 ml vegetable oil
30 grams butter
2 medium pears, cored, cut into 8 pieces each
2 small onions, cut into half rings
1/2 tsp. ground coriander
1/2 tsp. ground allspice
150 ml dry white wine
50 ml water
100 ml cream 30%
Salt to taste
Freshly ground black pepper to taste

1) Salt the liver and season with fresh ground black pepper.

2) Heat a large frying pan with vegetable oil and place the liver in one layer. Brown on both sides and fry until done. The liver should be pink inside and release pink juice when pierced (but no blood).

3) Transfer the liver to a clean plate and place the pears in the frying pan. Brown on both sides until the pear is soft.

4) Transfer the pears to a clean plate, and add oil and onions to the frying pan. Add salt to taste, fry, stirring, until the onion is soft. It should turn golden.

5) Add the spices and fry everything together for another minute until you can smell the distinct aroma of the spices.

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.

You can simply fry beef liver for every day. But if it’s for a festive table, you want something not everyday. I liked cooking liver with pear. The pear really complements the taste of beef liver. It’s delicious both hot and cold. Therefore, you can cook it slowly, put it on the table earlier and not worry about it getting cold when your guests arrive.

I always soak the liver in milk. First, peel off the films and cut into pieces. For this dish you can use any liver. The liver should be cooked when it is completely defrosted or taken fresh.

This will make the liver soft and juicy. If time is pressing, you can soak for about twenty minutes. And the longer the liver stays in milk, the better.

Peel the pear and cut out the core. Please note that the pear has a core with grains; remove them completely.

Peel the onion and cut into strips.

The liver was infused in milk. Salt, dip in flour and fry in sunflower oil on all sides until half cooked.

Mix the onion and pear, add salt and pepper and add flour.

The liver is always cooked over low heat, because it will become hard on high heat.

We move the fried liver to one edge of the frying pan, put butter on the free edge and prepared onions and pears on top.
Butter gives a beautiful, appetizing taste to pears and onions.

Salads A detailed step-by-step description of how to prepare the “Green Salad with Pears” dish. Be sure to try it Watercress 100 g. Lettuce 1 pc. Pears 2 pcs. Chopped celery stalk 1 pc. Olive oil 3 tbsp. Roquefort cheese 100 g. Mustard 1 tbsp. White wine vinegar 1 tbsp. Separate the head of lettuce into leaves. Core the pears and cut into slices. Place watercress, lettuce, pears, celery and cheese in a large bowl. Mix. Separately mix oil, vinegar, mustard. Arrange the salad in a transparent vase, pour over the sauce.

20min 20min Salads A detailed step-by-step description of how to prepare the dish “Warm salad with chicken liver and arugula.” Be sure to try it Chicken liver 150 g. Iceberg lettuce ¼ pcs. Arugula 2 bunches Cherry tomatoes 6 pcs. Chicken egg 1 pc. Red onion ¼ pcs. Cream 20% 150 ml. Olive oil 4 tbsp. Balsamic vinegar 1 tbsp. Sea salt to taste Ground black pepper to taste Boil the egg into a “bag” (cook for 2 minutes after the water boils). Place chicken livers in a hot frying pan greased with olive oil, add salt and pepper to taste and leave to fry over high heat. Stir the liver constantly. After five minutes, pour the cream into the frying pan with the liver, mix everything thoroughly again, reduce the heat and wait until it is completely cooked (about 7 minutes). Take a large salad plate, place a mixture of iceberg lettuce and arugula in the center, sprinkle with thin red onion rings. Place halved cherry tomatoes and an egg around the salad mix.

Carefully place the liver around the salad mix.

Drizzle the salad with olive oil and balsamic vinegar. If desired, the salad can be sprinkled with grated Parmesan or almonds. Thanks to the cream, the liver melts in your mouth and all this is combined with the freshness of lettuce leaves and cherry tomatoes, and olive oil in combination with balsamic ukchus just perfectly binds all the ingredients. This salad is very filling and at the same time does not burden the stomach.

Bon appetit!

20min 25min Salads A detailed step-by-step description of how to prepare the “Warm salad with liver and caramelized onions” dish. Be sure to try it Chicken liver 100 g. Onion 1 pc. Sugar 2 tsp. Olive oil to taste Tomatoes 2 pcs. Mixture of lettuce leaves 1 bunch. Salt to taste Lemons to taste Balsamic vinegar to taste Place lettuce leaves in a bowl. Slice the tomatoes. Fry the chicken liver for 4-5 minutes. We put it on the salad and tomatoes. Cut the onion into half rings and place in a well-heated frying pan. When the onions are golden, add two teaspoons of sugar and caramelize for 3 minutes. Add onion. Salt, pepper, sprinkle with lemon juice, balsamic vinegar and olive oil.

20min 40min Salads A detailed step-by-step description of how to prepare the dish “Chicken liver salad with garlic croutons.” Be sure to try it Chicken liver 300 g. Green salad 200 g. Rye bread 200 g. Garlic 2 teeth. Olive oil 8 tbsp. l. Balsamic vinegar 2 tbsp. l. Mustard 1 tbsp. l. Salt to taste Ground black pepper to taste Wash and chop the lettuce leaves. Wash the liver and fry in olive oil with salt and pepper. Rub the slices of bread with garlic, cut into cubes and fry in olive oil. Prepare a sauce from olive oil, vinegar, mustard, salt and pepper. Mix the liver with lettuce and croutons. Season the salad with sauce.

5min 40min Salads Today we will share with you a step-by-step recipe for making salad “Chicken Liver Salad”. You need to try it. Chicken liver 250 g. Pickled cucumbers 2 pcs. Champignons 150 g. Carrots 60 g. Onions 60 g. Dill 20 g. Garlic 1-2 teeth. Vegetable oil 2-3 tbsp. l. Finely chop chicken liver Fry the liver until cooked, for 3-4 minutes Cut the champignons into thin slices Cut the onion into half rings, grate the carrots Fry carrots, onions and mushrooms. Add to liver Chop cucumbers and add to salad Add finely chopped dill and garlic Mix. Let the aromas of garlic and herbs soak in for a while.

5min 15min Salads Today we will share with you a step-by-step recipe for preparing the Warm Pomegranate Salad dish. This is a must try. mix of five salads (leaves) 20 gr. chicken liver 4-5 pcs. goat cheese slices 3-4 pcs. a small handful of pomegranate seeds to taste egg 1 tsp. baguette slices 3-4 pcs. French mustard 1 tsp. onion 1/2 pcs. a pinch of pine nuts to taste olive. oil to taste salt to taste pepper to taste pomegranate sauce (Narsharab) 30 ml. Boil soft-boiled eggs. Cut the baguette into cubes and dry in a frying pan or in the oven. Fry onion, cut into half rings, and chicken liver in olive oil. Pepper and salt to taste. Place the liver on a separate plate. Place pear slices, duck fillet on the prepared dish, garnish with lettuce leaves and season with mustard-honey sauce. Add Narsharab sauce to the frying pan, to the onion and liver juice. Simmer for 3-4 minutes. Pour the sauce into a blender, add French mustard, black pepper and salt. Mix well. Dress the lettuce leaves with the sauce. Top with chicken livers and onions, goat cheese slices, egg slices and baguette cubes. Sprinkle pomegranate seeds and pine nuts on top.

5min 15min Salads Today we will share with you a step-by-step recipe for preparing the dish “Warm chicken liver salad with arugula.” This is a must try. chicken liver 400 gr. lettuce leaves 100 gr. small onion 1 pc. apple 1 pc. arugula 80 gr. A handful of crackers to taste For dressing: to taste lemon juice 2 tbsp. l. orange juice 2 tbsp. l. soy sauce 30 ml. olive oil 30 ml. butter 30 gr. dill 10 gr. Salt, sugar, pepper to taste Cut the chicken liver as desired and add salt. Place the butter in a hot frying pan; when it starts to melt, add the liver. Fry until golden brown. Cut the onion into half rings and add to the liver. Salt and pepper. Fry the apple slices in another frying pan without adding oil. Spice up. Tear lettuce leaves with your hands and mix with arugula. Add fried liver with onions and fried apple slices. To prepare the sauce, mix: freshly squeezed orange and lemon juice, olive oil, soy sauce, salt, sugar and pepper. Add chopped dill to the sauce. Pour in the sauce and mix gently, preferably with your hands. When serving, sprinkle with crackers.

20min 45min Salads If you are not watching calories, you can also dress the salad with mayonnaise. I highly recommend trying this salad! After the first preparation, I guarantee that you will not be able to tear yourself away from this magnificent, and, most importantly, very healthy salad with dietary chicken liver.
Bon appetit! Chicken liver 150-200 g. Peas 200 g. Chicken egg 1 pc. Lettuce leaves 0.5 bunch Onion 1 pc. Basil to taste Natural yogurt 2 tbsp. Apple cider vinegar 1 tsp. Sugar 1 tsp. Salt to taste Fry the liver. This can be done in a dry frying pan or with the addition of a small amount of water. Pickle the onion. To do this, cut it into half rings, cover with cold water, add sugar and vinegar. Leave for 15 minutes. Cut the fried chicken liver into small pieces. Tear the lettuce leaves with your hands. Place in a salad bowl. Finely chop the boiled egg. Add the egg and peas to the liver and lettuce. Season the salad with natural yogurt. Place pickled onions on top. Garnish with basil if desired. Salad with dietary chicken liver is ready!

20min 30min Salads Very tasty, light and satisfying salad. It harmoniously combines crispy fresh herbs, pine nuts and warm, tender chicken liver cooked in cream. In my opinion, this salad does not require any dressing, but you can drizzle the salad with lemon juice or balsamic. I'm telling you how to make a warm chicken liver salad. Be sure to cook it, you won’t regret it! Chicken liver 300 g. Fresh tomatoes 2 pcs. Arugula 1 bunch Mix salad 1 bunch Cream 33% 100 ml. Wheat flour 1 tbsp. Butter 30 g. Pine nuts 100 g. Salt 2 chips. Lightly fry the pine nuts in a dry frying pan. Wash the chicken liver thoroughly, dry it and roll in flour. Fry the liver in heated butter for about 5 minutes, then add cream and salt and simmer the liver for another 10 minutes over low heat. Wash the lettuce leaves thoroughly and dry them on a paper towel. We also wash and dry the arugula leaves. You can mix arugula with lettuce leaves. Cut the tomato into slices. And let's start assembling the salad: put some of the greens and tomato slices on a plate, lay out the liver with cream. Place some more greens on top and sprinkle with pine nuts. You can dress the salad with balsamic.

15min 60min Salads A very tasty and elegant salad for the holiday table!
Tasty, inexpensive, satisfying.
Layered salad with chicken liver is delicious, filling and inexpensive. I have known the recipe for this salad for a long time, but I changed it a little and now I cook it only in this form. Chicken egg 3 pcs. Ripe potatoes 4 pcs. Onion 1 pc. Mayonnaise to taste Chicken liver 200 g. Carrots 2 pcs. Cook the liver until done. Boil potatoes, carrots and eggs too. Clear. Peel the onion, cut into 4 parts and slice thinly. Marinate: 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, hot water. Leave for 15-20 minutes. Squeeze. Grate the carrots, potatoes and liver separately onto a coarse grater. Cut the eggs into thin slices. Lay out in layers: 1 - carrots, mayonnaise 2 - potatoes, mayonnaise 3 - liver 4 - onions, mayonnaise 5 - eggs, mayonnaise.