Raspberry sauce for salad with chicken liver. Liver salad with raspberry sauce
Again for women...
Friday evening. There is absolutely no desire to write something smart, but dry recipes are not our profile, are they? So we're only halfway through...
Our Tashika has been tyrannizing me for a week now with a recipe for a salad that she really wants to ... see! Well, they say, I won’t cook it myself, but come on ... She dreamed about him, felts she read somewhere - who will understand them, women?
Hmm ... Well, I was inspired by her impulse as best I could, however, the salad nevertheless turned out “based on”. Something had to be changed, something removed, something added. The products were already at home. I won’t tell you the original, tk. I still don't give up hope that it will come true. In short, Tashika, well, tried his best. I am attending…
Traditionally, we add a similar salad to the “Cook for her” series. But to be honest, I liked it even more than Baba May. She's been a little naughty lately. Did you get spoiled?
We take chicken liver:
We remove everything superfluous from it and leave it as it is, no need to cut. Let's wash a little arugula. A salad mixture is also suitable, but with arugula it is necessary, because its light bitterness will be most welcome. Yesterday I learned that arugula is from the "dandelion" family. Suddenly.
Let's also take a tomato(or some cherry) and asparagus(don't miss the season!):
Fry the liver for olive oil, adding and peppering for about a minute and a half on one side (until a crust), then turn over, add a little) and cover with a lid. If the pan holds the temperature well, you can turn off the fire. If not, wait a couple of minutes on medium heat and turn off. The main thing is not to dry! Throw in the whole stalks of asparagus and cover again with a lid.
We put arugula on a suitable beautiful plate, lay out the tomatoes. Put the liver in the center and decorate with asparagus.
Drizzle with olive oil (a little) and…
Here without this crap Raspberry Balsamic Vinegar Glaze) you certainly won’t get the “fucking delicious salad of her dreams.” It will be just “well, nothing like that ...”. And with her, this crap, everything literally changes ...
Simultaneously simple and sophisticated, chicken liver salad will surely appeal to connoisseurs of a healthy by-product. The products included in its composition are quite ordinary: red cabbage, apples. Raspberry jam, the base of the sauce, is also nothing out of the ordinary. But from all this you can cook something amazing!
The salad is spicy, fresh and beautiful. Thick, velvety liver taste is complemented by caramelized apples and sweet and sour raspberry sauce (by the way, it can be replaced with sweetened raspberry puree). A pillow of red cabbage is used as a background, and this spectacular serving adds to the picturesqueness of the dish.
The salad is also attractive because it combines cool juicy cabbage with warm apples and liver, as well as thick raspberry sauce, which is also cooked on fire. And therefore, in order to feel the amazing balance of cold and warm, the dish should be served immediately after preparation.
It is suitable for any table. If you want to diversify a weekday evening - please, especially since everything is prepared very quickly. But the liver salad with raspberry sauce on the festive table is especially good: 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 tsp
- whole grain mustard 1 teaspoon
- vegetable oil 2 tbsp. spoons
- vermouth 1.5 tbsp. spoons
- lemon juice 1 tbsp. a spoon
- sugar 1 tbsp. spoon with slide
- flour 1 tbsp. spoon without slide
- salt, pepper to taste.
Cooking
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First, shred the red cabbage. During the time that the liver and apples are being prepared, the vegetable will release juice and soften.
Cut the liver into lobes, remove a large vessel from it.
Add flour, salt and pepper to liver.
Quickly roll the liver in flour.
In a frying pan, heat the vegetable oil well over high heat and send the liver to fry. Cook for 4 minutes, turning the pieces over. It should be remembered that chicken liver cooks very quickly - make sure that it remains tender and soft inside.
Put the liver on top of the cabbage.
Pour the remaining oil after frying into a small bowl.
Now remove the core from the apple and cut it into slices.
Melt the sugar in a pan and bring it to a caramel color.
Send apples to caramel and warm them up. It should cover the slices on all sides, so turn them over while cooking. Lightly salt and pepper the slices.
Lay the caramelized apples on top of the liver.
To prepare the sauce, pour the oil back into the pan, add the vermouth, lemon juice, mustard and jam.
Bring the sauce to a boil and simmer over low heat until it thickens slightly.
Drizzle the liver salad generously with raspberry dressing, garnish with fresh herbs, and serve.
And raspberry sauce that you and your guests will love with its novelty of taste and appetizing appearance. A rather unusual combination of offal with berries and sweet sauce leads to a wonderful result - an exquisite, beautifully decorated dish.
You will need:
Chicken liver - 250 g
Arugula - ½ package
Olive oil - 1 tbsp. a spoon
Shallot - 1 pc. (cut into rings)
Raspberries for salad decoration - 10 pcs.
For raspberry sauce:
Raspberries (fresh or frozen) - 1 cup
Balsamic vinegar - 50 ml
Honey - 1 tbsp. a spoon
Red dry wine - 100 ml
Salt, ground black pepper - to taste
Cooking salad with liver and raspberry sauce
1. Clean the chicken liver from films and connective tissues, wash and dry with a paper towel.
2. Pour olive oil into a frying pan, heat it up, put the prepared liver there and fry for 2-3 minutes on all sides. The frying time depends on what kind of liver you like. If with a pink layer in the middle, then 2 minutes of frying on each side is enough, and for a well-done liver, it will take about 4 minutes on each side.
3. It is not necessary to season the liver with salt and pepper during the frying process, it is enough to do it in a salad. But if you want, you can add a little salt and pepper at the end of frying, if you are used to doing this.
4. It is better to prepare raspberry sauce in advance so that it is infused and saturated with all the flavors and aromas. Place raspberries in a small saucepan or saucepan, add balsamic vinegar, a spoonful of honey, wine. Put on fire and boil, stirring often, to 2/3 of the original volume.
5. Add salt, pepper to taste, mix and remove the berry mass from the heat. And when it cools down a bit, rub it through a thick sieve, after which you get a thick sauce of a beautiful maroon color.
6. If you feel the sauce is a little watery, warm it up again in the saucepan until you reach the desired thickness. Keep in mind that the sauce is thinner when hot and thickens when cooled.
7. Wash the arugula in running cold water and pat dry on a paper towel. Then put it on a dish, tearing large leaves into smaller pieces.
8. Put the fried liver, shallot rings and fresh raspberries on salad greens, salt and pepper to taste. Serve the salad to the table, pour it with raspberry sauce.
9. Salad with liver and raspberry sauce is a great addition to lunch, as well as the idea of a hearty and light dinner at the same time.
Bon appetit and delicious salad!
Chicken liver among all offal is one of the leading places. And salads made from chicken liver always turn out very tasty, tender and satisfying. Delicious chicken liver salad contains a number of vitamins we need, as well as iron, selenium and protein. Depending on at what point in the feast you want to serve it, you can cook both cold and warm chicken liver salad. Both ordinary and layered chicken liver salad are popular. To prepare such a dish, both boiled and stewed or fried liver with vegetables are used.
Mushrooms, especially champignons, various vegetables, canned peas and corn, cheese and apples are excellently combined with chicken liver. Salad with chicken liver and cucumbers, as well as salad with chicken liver and carrots enjoys the greatest honor among culinary specialists. Interestingly, pickled cucumbers can also be used in this dish. Salad with chicken liver and pickled cucumber has an interesting spicy taste. You can fill the dish to your liking with both mayonnaise and sour cream, as well as their mixture. You can also experiment, for example, by dressing the salad with a mixture of vegetable oil with soy sauce, mustard and spices. In this case, you will prepare an author's salad with chicken liver, the recipe of the dish provides for the possibility of such experiments.
Unlike beef and pork liver, chicken liver is prepared quite simply and quickly. It only needs to be thawed, washed, removed from the film, cut into small pieces and cooked with heat treatment. You can cook chicken liver and whole. The total cooking time of the liver should not be more than 10-15 minutes, and when frying - even faster. An overcooked or overcooked liver will be too dry and lose its tenderness.
Try to cook a salad with chicken liver, a recipe with a photo on our website will help you cope with this task. A little effort, the necessary products - and you will have a wonderful snack for dinner - a delicious salad with chicken liver. With a photo, it will be much easier to prepare it. Photos and other illustrations of dishes not only facilitate the work of the cook, but also stimulate the appetite and desire to cook this particular dish. Therefore, to prepare an appetizing chicken liver salad, a photo is a necessary attribute of the recipe. Properly prepared chicken liver salad is a very tasty, nutritious and satisfying snack option not only for the daily menu, but also on the festive table.
We hope you will not be disturbed by a few simple tips for making salads with chicken liver, a tasty and quick recipe should always be in the arsenal of a good housewife:
The main condition for preparing a quality chicken liver salad is a properly selected and processed liver. The surface of the liver should be smooth and shiny, with a minimum of fatty inclusions;
A frozen liver has a light shade;
A gallbladder damaged during carcass cutting will add strong bitterness to the product;
Salads of liver stewed in cream or sour cream will be very tasty;
Remember to drain liquid from canned food.
