Chicken liver is not only a storehouse of nutrients (it contains thiamine, zinc, copper and manganese, vitamins A, C, B6 and B12, riboflavin, niacin, folic and pantothenic acids, iron, phosphorus and selenium), but also a product, versatility which remains largely underestimated. With chicken liver, you can cook soups and main dishes, it is excellent in pastes and minced meat, with it you get quick and delicious warm salads that can replace a full dinner on a summer evening.
Pick your recipe
You will need
-
- Warm chicken liver salad with bacon and raspberry vinegar
- 250 g raw smoked bacon;
- 250 g of dried white bread;
- 100 ml of olive oil;
- salt and freshly ground black pepper;
- 400 g chicken liver;
- 1 head of frisse salad;
- 1 head of sweet red onion;
- A handful of fresh raspberries for decoration.
- For refueling
- 1 tablespoon Dijon mustard;
- 100 ml raspberry vinegar;
- 300 ml of olive oil;
- salt and freshly ground black pepper;
- 1 tablespoon of chopped fresh tarragon.
- Chicken liver salad with pears and shallots
- 150 g chicken liver;
- olive oil;
- butter;
- Madeira;
- 2 handfuls of watercress leaves;
- 1 shallot;
- 50 ml of milk;
- 100 g of wheat flour;
- 1 pear;
- 10 ml of sherry vinegar;
- 10 ml of brandy;
- 1 teaspoon whole grain mustard.
Instruction manual
1
Warm chicken liver salad with bacon and raspberry vinegar
Heat the oven to 180 ° C. Cut a crust from bread and cut it into cubes ½ - 1 centimeter. Put on a baking sheet, drizzle with olive oil, mix, sprinkle with salt and bake for about 15 minutes until golden brown. Remove from the oven and refrigerate.
2
Fry the bacon slices until crisp and lay on a paper towel to remove excess fat. Peel and chop the onion rings. Cut the veins from the chicken liver and fry it with salt and freshly ground black pepper in warmed olive oil. Fry for 2-3 minutes on both sides until golden brown. Ready liver should be a little pink in the middle. Cool the liver a little and cut it into pieces no more than a bite.
3
Combine dressing, whipping raspberry vinegar and Dijon mustard with olive oil in a bowl, season with salt, pepper and chopped tarragon. In a deep bowl, put frisse salad leaves, onions, slices of fried bacon crackers and warm chicken liver, mix, season and decorate with raspberries.
4
Chicken liver salad with pears and shallots
Cut the shallots into rings and divide into separate thin rings. Soak them in milk. In the meantime, heat the pan a little, remove the peel from the pear, cut the middle and cut into cubes. Put the pear in a pan, then add a slice of butter, sherry vinegar and cognac. Wait until the sauce around the pear thickens and add mustard.
5
Drain the milk from the bowl with onion rings, shake each ring, roll in flour and fry in vegetable oil until crisp. Spread the rings on a paper towel to remove excess oil.
6
Cut off excess fat from the chicken liver, remove the tendons and fry it in olive oil for 1-2 minutes. Put the butter in the pan, wait until it melts, and pour the Madeira. Cook for about a minute.
7
Put a handful of watercress leaves on the dish, place the chicken liver in the center, around the pieces of pear, garnish with onion rings on top.