Traditional recipes

Chicken liver with garlic and polenta

Chicken liver with garlic and polenta


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The chicken livers are cleaned of skins, kept in cold water and put in the refrigerator (with water, about 15 minutes). Then they drain.

Heat a little in oil, until they harden and the blood is no longer visible, then pour enough water to cover them with salt. Boil for 1 hour (with a lid), during which time add more water, but not much. Towards the end, allow the liquid to evaporate. Peel the garlic cloves, cut them into small pieces and add them over the liver. Fry them in the remaining oil, and if it is not enough, add more. At the end you can add chopped parsley (I did not put).

Polenta: Boil water, add salt and cornstarch in the rain, stirring quickly. Boil for 15 minutes (stirring time).


The cook

The livers are cleaned of skins and put in milk, in the refrigerator, being necessary to stay cold
at least an hour. Potatoes are sliced ​​taking care that the section is not complete (slices
to remain connected to each other). We insert a piece of garlic between the slices

after which we pour olive oil, sprinkle rosemary and salt and bake for approx
20-25 minutes.


Take a slice of bacon, spread it, put on it 1 piece of salted and peppered liver,
a prune,

after which we roll and catch with toothpicks so that the roll formed does not disintegrate.

Melt the butter and if necessary add a little olive oil and put
fry the rolls, leaving them on low heat and turning from time to time.

After they are fried, we take them out on a napkin to let them drain
of oil, remove the potatoes from the oven


Chicken Liver with Murati Cucumber Sauce

In a yena bowl put the washed livers, over which salt, delicacy and pepper are added to taste. They mix carefully.
Separately cut the onion and garlic and add them over the liver. On top we put oil and water, so that it exceeds the composition very little.

Put the yena pot in the oven (uncovered) and leave it for about 40 minutes on low heat, and finally at the right heat. They stay in the oven until the water is reduced by half.

While the livers are in the oven, prepare the sauce.

The cucumbers are cut into small cubes, which are squeezed very well in the hand, then left in a strainer. The yogurt is mixed with cucumbers, crushed garlic and salt to taste.

The livers are served warm with cucumber sauce, along with a favorite garnish.
Good appetite! ! !


Polished in layers with chicken breast and liver

Finely chop the onion and garlic and cook in a few tablespoons of olive oil. Tomatoes are scalded, peeled and mixed. The juice obtained is poured over the onion. When it reaches boiling point, add the chicken breast and liver, all cut into cubes of the right size. Cover with a lid and bring to a boil. If necessary, add a little water. It matches the taste of salt and is seasoned with basil and oregano. When it is ready, put the pan aside and leave it to cool.

The most suitable dish to prepare polenta is the tuci. Bring water to a boil with salt and when it starts to boil, add a little cornstarch, stirring in one until it starts to thicken, but without being too hard. Place the chopped butter and the telemeau on top. It is homogenized. Gather from the edges with the back of the spoon, turn over on a plate and divide into 2 parts.

In a heat-resistant dish well greased with butter, put a layer of polenta, cover with grated cheese on a grater with large mesh, then put the meat filling with a little chilled liver. Cover with the second layer of polenta and one of cheese.

Put the dish in the oven, over medium heat, until the cheese melts.

For this recipe I went to the kitchen with Medi's recipe in mind :)) but I changed when I arrived in front of the fridge. :))


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Culinary Guide | Eat healthy

Category: Steak
Specific: Romanian
Preparation time: fast
Nr. servings: 2
Calories: 300 cal.

This dish, grilled chicken liver, is considered very healthy for growing people, anemic or who are on return diets after illness.

Ingredient:
300 g of poultry liver
2 medium onions
100 ml of sunflower oil
100 ml dry white wine
pepper to taste
salt to taste
1 link green parsley

Preparation:
Poultry livers are cleaned, washed and drained
Finely chop the onion and fry in oil
Add the poultry liver, stirring carefully so that it does not stick to the bottom of the pan.
Put a lid on and let it simmer for about 7 minutes, stirring occasionally
When the sauce starts to drop, add the wine, salt and pepper to taste, and let it simmer for about 5 minutes.

The chicken livers on the tray will be served warm and, possibly, with a garnish of natural potatoes, mashed potatoes, rice or polenta.


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Chicken liver stew

1. Wash the livers, clean them of the skins and let them drain in a strainer. We cut the onion into scales and put it to harden together with the carrot given on the small grater.

2. When the onion and carrot have softened, add the chicken livers and let them fry well on both sides.

3. After the livers are done, add a cup of water, tomato paste, salt, pepper and sliced ​​garlic.

4. Let everything simmer for about 15 minutes, until the sauce decreases.

5. After stopping the fire, sprinkle with finely chopped green parsley. Serve with polenta.


Stew with chicken liver and polenta

& # 8211 500g chicken liver
& # 8211 250 g chopped onion fish (5 onions)
& # 8211 3 colored peppers: one yellow, one green and one red- but they also go together
& # 8211 a big head of garlic
& # 8211 thick fresh tomato juice, but goes with the broth - a large cup + 0 tablespoons of tomato paste
& # 8211 thyme
& # 8211 oil
& # 8211 sare
& # 8211 pepper
& # 8211 was dafin
& # 8211 Parsley or dill leaves & # 8211 what do you like

Chop the onion and garlic. Stir in enough oil over low heat. When the onion is translucent, put the chicken livers and leave on the lid for 5 minutes.
Add salt, pepper and thyme plus bay leaves. Leave for another 5 minutes on low heat then put the broth over it.
Bake in the oven for 40 minutes. On top put plenty of finely chopped parsley.

Serve with polenta, hot peppers and beer. Go for a diced tomato salad with onion, salt and oil.
Good appetite!


Liver with sauce

I like the liver, the beef one in particular, but the chicken one is also to my liking and, especially, to the dwarf's. It seems to be even easier to prepare. I make this recipe in the summer when I have fresh tomatoes, because the canned ones do not suit the dwarf. I make the livers either in the oven or on the stove, in a pan with a lid. We serve them either with mashed potatoes or with hot polenta. Sometimes I make them with dill, as my mother used to make them, other times with oregano or basil I don't like to mix these spices, I want to enjoy each one.

500 gr chicken liver

1 small onion

1 clove of garlic

a large tomato ripens well

2 cups of water

2 tablespoons cornstarch

1 dill or 1/2 teaspoon oregano or basil

1 tablespoon oil

salt to taste / preferences / not at all

I put the liver washed in cold water either in a pan or in a yena bowl, I add onion scales, garlic, spices, oil, tomato given on a small grater, without skin and starch dissolved in water. If I use the oven, then moisten a sheet of baking paper and cover the glass jar. Bake in the UNheated oven for 30-40 minutes. After the first half hour I pick up the baking paper (be careful that it is hot) and let the sauce drop to the consistency we like. Do the same with the pan on the stove.


Video: Συκώτι ριγανάτο Επ. 45. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).


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