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Chicken liver pan-fried in palm oil

Chicken liver pan-fried in palm oil


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The recipe is simple but the result is spectacular ... palm oil gives them a special taste ...

  • a casserole of liver
  • 3 tablespoons palm oil
  • salt

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked chicken liver in palm oil:

Wash the liver, clean it well of the skins and any bitter bags.


Then rinse again and do not dry on the napkin but just put it in a strainer .... so we will not completely remove excess water.

Put a pan on the fire, lightly heat three tablespoons of palm oil (even if it is thicker, melt immediately) and put the livers.

Leave it on the fire for a while without going to the pan for two or three minutes and then we start moving the pan back and forth from minute to minute. Return when browned on one side and repeat the procedure. Don't leave them, they're ready in ten minutes.

Remove and salt then serve as desired.


Liver stewed with white wine and garlic, quick recipe

My children are very happy when I give them liver pate in the morning fresh homemade bread , with a cup of herbal tea or warm milk. So I always do liver pate the home.

Many times when I have guests or I want to prepare something good and fast, I make some liver. Poultry, pork or beef liver, but poultry livers are made in minutes. I immediately make a simple tochitura or with mushrooms, liver with wine or onions. And if I make a drob from birds of all kinds, or just from the liver, does it make sense to tell you that they disappear immediately? Mine say he was stolen by aliens & # 128578

Liver stewed with white wine and garlic, the quick recipe is an old, classic recipe, very famous. I didn't invent it myself, but I published it now, because I want to remind you of this goodness.

I did it yesterday and today my family called me because they want another tour. So I took another 1 kg of livers, to make them saturated & # 128578 I open another jar of gogosari in otet si o sa mearga uns & # 128578


Chicken liver in black beer sauce

To see how much I like my Regis Stone pan, I bring to your attention an extremely simple but extremely tasty dish.
Liver in black beer sauce! Madness on the plate, I promise! Of course, as long as you like the liver. I adore them :))
To understand why I like this pan so much, I will tell you that it is really different. I have pans with ceramic, Teflon, etc. in the kitchen, but none of them match it.
The case is made of forged aluminum, ensures excellent thermal conductivity and guarantees the strength and durability of Regis Stone pans.
But the most and most is the innovative drip system, with which we can gradually release the flavors to enhance the taste of food and keep it fresh.

Regis Stone pans are ideal for use on gas, induction, electric and ceramic hobs.
And the interior is sensational: a layer that mimics hot stone, absolutely unmatched.
Nothing sticks, nothing burns, and is extremely easy to clean. Even maximum non-stick!
I recommend these products with confidence!


Chicken liver with flambéed mushrooms, on toast & # 8211 video & # 8211

Here I am, accepting the challenge & # 8222 to the duel & # 8221 from HapiHap :))! Bloggers from both the culinary niche and from outside, from small to large, entered the competition! I will, therefore, need your support, I will ask you to comment on youtube, to share the video on facebook or twitter, a like & # 8230 in the end, all this if you consider it worthwhile! I tell you with my hand on my heart that I liked this food! (The song at the end clearly suggests this :)).

I decided that the recipe I was proposing was not & # 8222 something to eat with breadâ & # x20AC; & # x2122; they will rest on a bed of garlic-flavored toast, under the cover of fresh salad. But enough talk, I invent you to the movie and please excuse the stuttering that I admit from the beginning that I was guilty! :)) To watch the video, press the button & # 8222read more & # 8221.

If you decide to try the recipe, here is the list of ingredients:


Three sauces & # 8222fresh & # 8221

I was left with a few tablespoons of sauce after last Friday's course, I put them in a plate and then I tasted, to see if they fit together, to imagine what else I could have put on the plate. What went through my head is not important, it is important that they were good both together and separately. More importantly, I want to give you their recipes, which they do:

Parsley pesto with walnuts:

3 large bundles of parsley, 5-6 threads of leurd, 200 grams of walnut kernels, 100 ml of olive oil, 3-4 fillets of anchovies in oil, 100 ml of water. Parsley and leurda scalded for five seconds then placed under a stream of cold water to retain its color. All ingredients in blender, mix 3-4 minutes.

Lemon emulsion (yellow sauce). The recipe is here, I won't write it again.

The white sauce is a fine puree of celery. Recipe: 350 g celery, diced (without shell), boiled in water folded with milk, seasoned with salt. Put in a blender with 100 ml of sweet cream in which a spoonful (30 g) of butter was melted. Mix for 3 minutes. The puree is good hot, it's good cold. All three, together or separately, go with fish, chicken, pork, lamb and beef, as they go with baked carrots, baked parsnips, baked beets, pan-fried asparagus, grilled zucchini. Now, take every element (culinary speaking) of this post and see how many tasty and healthy combinations can only come out of here. Once you're done, take a look at the Vitamix page, you may have an idea. Stay healthy.

* technically speaking, only the lemon emulsion is a sauce, the pesto is a paste, the celery puree is a cream.


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