Step 1: prepare the liver.
First of all, we check pieces of fresh chicken liver for the presence of gall bladders, if any, then cut them off with a kitchen knife. We do this carefully so as not to damage their integrity; the gallbladders contain a bitter liquid and if it gets on the liver, it will be impossible to rehabilitate it. Afterwards, we transfer the liver into a colander and rinse it under cold running water to remove any kind of dirt and blood.Then dry with paper kitchen towels, place the liver on a cutting board, cut each into 3-4 pieces, transfer the slices into a deep bowl, add a little salt and ground black pepper to it and mix the pieces of liver with spices until smooth. We leave it like this for 5 – 8 minutes.
Step 2: prepare the onion.
While the liver is salting, peel the onions with a knife, rinse the vegetable under cold running water, dry with paper kitchen towels, place on a cutting board and cut the onion into half rings or strips up to 4 - 5 millimeters thick. Transfer the slices to a deep plate and proceed to the next step.
Step 3: fry the liver.
Pour 4 - 5 tablespoons of wheat flour into a deep plate and roll the cookie pieces in it on all sides. Then turn on the stove to medium level and place a frying pan on it with 2 tablespoons of vegetable oil. When the fat is hot, carefully place pieces of liver into it.
Fry them on 1 side 2 – 3 minutes. Then, using a kitchen spatula, turn the pieces over to the other side and fry them for another 3 minutes. Then we reduce the temperature of the stove to a level between low and medium. Pour 50 milliliters of pure distilled water into the frying pan, cover the container with a lid and simmer the liver until cooked and the moisture has completely evaporated for 15 – 20 minutes. Then break 1 piece of liver with a spatula. If the cut is gray in color, it means the liver is cooked well. If the inside of the piece is pink, with blood clots, it means the liver is not ready, in this case we simmer it for a few more minutes and check it again. Transfer the finished liver to a deep plate.
Step 4: fry the onion.
We do not remove the pan from the stove and do not increase the temperature of the stove. Add 2 tablespoons of vegetable oil to the container, add onions to the heated fat and sprinkle with curry powder. Simmer the vegetable, stirring occasionally with a kitchen spatula until translucent, soft and golden brown. This process will take approximately 5 – 6 minutes.
Step 5: prepare the apples.
Remembering to keep an eye on the onions, we prepare the apples. We rinse them under cold running water, dry them with paper kitchen towels and, using a fruit slicer, peel them. Afterwards, we remove the stalks of each fruit, cut them into 2 parts, cut out the cores with seeds, place the halves on a cutting board and cut them into slices up to 1 centimeter thick. Transfer the slices to a clean deep plate.
Step 6: bring the dish to full readiness.
After 5 – 6 minutes When the onion reaches the desired texture and color, add apple slices to it and simmer together 10 – 12 minutes until the fruit is soft. We stir them periodically with a kitchen spatula, but don’t get carried away; as they soften, the apples will become very brittle, so we try to mix the vegetables and fruits carefully so that the slices do not lose their shape too much. When the apples have softened, add pieces of the already cooled liver to them, very carefully mix all the ingredients of the dish with a kitchen spatula, cover the container with a lid and warm up 5 – 10 minutes. Afterwards, arrange the liver with apples and onions in portions on plates and serve.
Step 7: serve the liver with apples.
Liver with apples is served hot as a second, main hot course. If desired, it can be served with any side dish you like, such as boiled rice, mashed potatoes, stewed, steamed or boiled vegetables.
But even without these additions, this dish turns out just great! The ideal light aperitif for this dish is dry red grape wine; for lovers of non-alcoholic drinks, you can offer juices from any grape varieties or pomegranate juice! Enjoy!
Bon appetit!
In addition to the spices indicated in the ingredients, you can use other spices, such as cinnamon, coriander, cloves.
If possible, it is worth replacing sunflower oil with olive oil; it does not have the rather sharp specific aroma of sunflowers.
To prepare this dish, you should use sweet and sour apples, but if you only have sour fruits, don’t get discouraged while stewing the apples, just add 1 tablespoon of sugar or honey to the pan.
To be honest, Berlin-style liver is my culinary experiment; I’ve been looking at this recipe for a long time and didn’t dare to cook it, but in vain. The liver turns out tender, soft, with an apple flavor. And I liked the apples the most in this dish :)
The original Berlin-style liver is made from veal liver or beef liver, but I only had pork liver. The most difficult thing is to cut it into thin, even layers; it is best to cut when the liver is not completely defrosted.
Lightly beat the pieces with a hammer
I know that many people soak the liver in milk to make it softer. And the pork liver also has a slight bitterness, but I do it differently - sprinkle all the pieces with soda, and leave it a little. This makes the liver soft
I cut the apples (I had the Semerenko variety, but by the time I turned away, the “sevens” had already gone somewhere, and I took “Idared”) into slices. I actually regretted that I took only one, albeit large, apple, I needed more...
And onion rings
I washed the pieces of liver from soda and rolled them in flour (it’s better to shake off the excess, otherwise it will burn when frying)
Place the fried pieces on a paper towel to remove excess fat. When frying, you only need to add salt when you turn the piece over to the other side - I didn’t add any salt at all.
Apple slices are also fried in the same oil (the oil can be strained and added if there is not enough). Apples should be fried, not stewed.
I laid out the apples and fried the onions in the same oil. You don’t have to feel sorry for Luke either. You don’t need to fry it until it’s crusty, but rather until it’s soft.
Then she turned on the oven to warm up, 180 degrees, and laid out the layers in a fireproof form
Apples come first, then liver and finally onions. The liver rests on a bed of apples, covered with onions.
And put it in the oven for a short time, about 15-20 minutes, the liver is soaked in apple and onion juices, very soft and tender. You can stir it when serving. I don't really like liver, but I liked this one. For lovers of soft liver.
Cooking time: PT00H40M 40 min.
I offer a simple liver recipe. The very tasty combination of liver and apples simply delights the receptors of my tongue. The range of products is minimal.
Ingredients
To prepare awesome liver we will need:
- rabbit liver (chicken, pork, veal) 400 grams
- onion - 2 large onions
- medium sweet and sour apple, 2 pieces possible
How to cook liver with apples
First, wash the liver in cold water and trim off all unnecessary parts. And in a frying pan on medium temperature. First add a little olive oil.
We need to stew the liver and lightly fry it. You can add a little water. Cook for about 10 minutes, check readiness by piercing the liver with a fork until the blood stops oozing.
The cooking time for beef liver increases by about 2 times.
While the liver is preparing, we proceed to the onions. We cut the onion into rings, perhaps for some it is more convenient to use half rings, the essence does not change. Fry the onion until yellowish in a separate frying pan. This is the highlight of our dish.
While the onion and liver are simmering on the stove, we will take care of the apple. Peel the apple and cut into strips or cubes. We send our apples to visit the onion. Let's add a little salt.
Now onions and apples are together forever. Fry them until fully cooked. But not into the mess.
Meanwhile, the liver has come up, add salt to taste and pepper the finished liver. Lovers of greens are not forbidden to add dill or parsley.
Place the liver on a plate and place a coat of apples and onions on top. The aroma is simply amazing.
Bon appetit everyone, stay healthy!
Chicken liver is a very tender and soft offal. If you prepare it correctly, you will get a delicious treat for entertaining guests! Chicken liver with apples and onions is prepared quite quickly and simply. The dish turns out so delicious, you'll lick your fingers!
If you add a pleasant sweet note - apple, it will turn out unusual and original. The combination of tender liver and sweet and sour apple is worth a try. This second dish will please everyone without exception.
There are many options for preparing liver with apples. Some people fry all the ingredients separately, others bake them in the oven. In addition to the main ingredients, onions, sour cream, carrots, milk, and bell pepper are added to the dish.
We suggest preparing chicken liver with apples, recipe in a frying pan. The entire cooking process is supplemented with step-by-step photos so that everything turns out perfectly delicious the first time.
Read also:
Ingredients:
- Chicken liver – 300 g
- Onions (large) – 1 pc.
- Apple (not large) – 2 pcs.
- Milk – 100 g
- Salt – 0.5 teaspoon
- Ground pepper – 1 pinch
- Vegetable oil - for frying
How to cook chicken liver with apples
1. To prevent the liver from becoming bitter, it must be soaked in milk for several hours in advance. Despite the fact that this technique is usually used for pork or beef, we recommend doing it with chicken offal.
The taste of the finished liver with apples in a frying pan will be even better. Chicken can be replaced with turkey. It is also very tender and tasty.
2. Then rinse the liver under running water and dry it. Cut out all the films, veins and excess fat. If you notice a yellow-green spot on a piece of liver, it needs to be cut out. This part will be very bitter in the finished dish and can ruin its taste. Cut into small pieces.
3. Peel the onions and rinse under running water. Then cut into thin strips. We are not afraid to put a lot of onions, because with them the dish turns out very juicy.
4. Peel and core the apples. We also cut into thin slices.
5. First put the onion in a heated frying pan with vegetable oil. Fry it for 1-2 minutes over medium heat, stirring constantly.
6. Next, add the liver pieces, reduce the heat and cook for 3 minutes until it turns white. Turn over to the other side and fry for another 2-3 minutes. Season with your favorite spices. This could be Provençal herbs, turmeric, paprika, or a mixture of peppers.
7. Now add the apples. Stirring constantly, fry over low heat for 3-5 minutes until the liver and apples are golden brown. We turn all the ingredients very carefully to maintain the shape of the slices, otherwise it will turn out to be porridge.
Advice. If you are preparing liver for adults, you can make a sauce for it. Add a tablespoon of balsamic vinegar, 2 tablespoons of soy sauce and a spoon of honey to red wine. Stir and pour into the pan.
8. Then, cover with a lid and simmer for another 2 minutes until all ingredients are fully cooked. Checking the degree of readiness is not difficult. Cut a piece of liver. If there is no blood, then it is ready. The color of the finished liver is light brown on top, and gently pink on the inside. It is important not to overcook the offal, otherwise it will be dry and hard.
Advice. Salt the liver at the very end of cooking. If you do this right away, the pieces will release their juice and become tough..
9. Chicken liver with apples in a frying pan is ready! It should be served hot with any side dish or salad. This dish will be a wonderful decoration for your holiday table. Bon appetit!
And we invite lovers of this tender and tasty dish to the section with liver recipes to prepare something new next time.
In my opinion, some products are designed specifically to play in the same orchestra with others. The combination of liver and apples is exactly from this category: some brutality and heaviness of the former is perfectly offset by the sourness and lightness of the latter. Together - a wonderful duet! If you've never thought about how to cook delicious liver, I propose to correct this oversight right now. One should not neglect the fact that competent chefs (as well as amateur cooks), with certain experience and skills, can prepare liver in such a way that the finished dish is not inferior in quality to even the most famous meat dishes.
Many people disdain liver, considering it a second category product. And in vain! It’s not for nothing that nutritionists recommend including it in your weekly diet: the liver contains, for example, heparin (a substance responsible for blood clotting), which is an excellent prevention of thrombosis. In addition, it contains a lot of complete proteins, which the body easily absorbs, while simultaneously receiving a lot of useful substances.
By the way, did you know that beef liver is often called a supplier of vitamin A? 100 g of product provides the human body with a weekly norm of this valuable vitamin.
In general, it’s no secret that apples are a wonderful thing. Tasty and aromatic, healthy and light. These fruits are great in pies, cakes, salads, and compotes. Everything is fabulously tasty, but the liver with apples... That's a separate conversation. Shall we talk?
Ingredients:
0.5 kg of liver;
4-5 large apples;
salt pepper;
3-5 tbsp. l. vegetable oil for frying.
The recipe is simple and unobtrusive.
Wash the liver and cut it into oblong pieces. To make it better, easier and more beautiful, you can first put the liver in the freezer for half an hour - this will make it easier to cut.
Wash the apples, peel them, cut them into large thick slices, removing the core (I divide the apple into 8 parts).
In my version, veal liver is quite soft (unlike beef) and does not taste bitter at all (unlike pork), so I just heat the frying pan and oil well and lay out the pieces of liver. If we are talking about beef liver, you can lightly beat it with a special hammer or treat it with a tenderizer. If you have a piece of pork liver on your table, do not forget to carefully remove the films from it.
It takes about 5 minutes to fry the liver. This is enough for the middle of the pieces to be pinkish, but no longer bloody. Add apples, fry for another 2-3 minutes and serve. Don't forget to add salt and pepper.
Bon appetit!
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