Cake from the liver - delicious, cheap and not at all angry
There are always material difficulties. Unpleasant, but they appear, it would seem, at the most inopportune moment. And I want to eat something. Therefore, always any housewife has in stock a couple of recipes for dishes of economy class. What is called, cheap and angry, and most importantly, tasty something. The only drawback of these dishes is often a somewhat prolonged cooking time, but this is more than offset by the deliciousness and utility of the dish, so we will prepare a cake from the liver.
The liver is undeservedly considered the product of morepoor quality than meat pulp. The disparaging name "subproduct" generates even greater contempt for the liver. But we will destroy stereotypes and convince you that all this is just groundless insinuations. Dishes from the liver have always been considered a delicacy, it is important to just make an effort and put your soul.
The main task is the right choiceproduct. For this dish is better to take the liver chilled, rather than frozen, and it does not matter whether it's beef, pork or poultry. But if it's a little easier with bird's insides, then with others it is necessary to understand more meticulously. The liver in the cooled form better defines the defects: it should be uniformly wet, without the dried up sites, not light and not dark color, the blood on a cut is not brown, and dark red, the smell is a little sweetish and necessarily stamped by the veterinarian.
It is known that cooking dishes from the liver,requires much less time than from meat: with prolonged temperature treatment, it becomes excessively hard and even bitter, most importantly, do not overexpose it on fire. We chose a byproduct, now it is necessary to prepare it properly in order to make a delicious cake from the liver. Remove the film from the liver, for this you have to poke it with a sharp knife and pull it with your fingers, it is well removed, cut out large ducts from the piece. In a bowl, pour out a liter of milk or whey, place the liver there and leave it to soak for 1-1.5 hours, after that it will be more gentle and with a pleasant smell.
How to cook a cake from the liver? To do this, you need to bake pancakes, and this is done: we pass the pieces of liver through a meat grinder or rub in a blender. In this mass, add 100 grams of milk, and beaten eggs (2 pieces) - all this is kneaded. Sift here 200 grams of wheat flour through a fine-mesh sieve (when sifting it becomes loose, enriched with oxygen, which means that the product will also turn out to be more magnificent) and thoroughly knead it homogeneously. Bake pancakes will be on a cast-iron frying pan of medium diameter 15-18 cm. We put it on medium heat and grease with vegetable oil. When the frying pan is heated, pour the liver dough and level the entire surface, so that the layer is uniform, shaking the frying pan. Pancake bake on each side for 4-6 minutes. Do not overcook it so that it does not turn out to be tough. From the test comes 4-6 pancakes.
Next, we prepare an interlayer to make the liver cakehigh, tasty and nutritious. Cut the cubes 150-200 grams of onions, grind it on a grater with an average hole of 200 grams of carrots. In a frying pan in olive oil, the vegetable mass is stewed until ready for 10-13 minutes. We prepare the cream - impregnation for the dish "cake from the liver": for this, high-calorie mayonnaise (200) grams is mixed with fatty sour cream (at least 25%) in equal quantities. This will give a more unusual taste to the cake.
Well and now from all prepared componentswe will collect the cake from the liver. Spread the pancake on a flat dish and cover it with a layer of vegetable mass, from above lavishly watered with cream-impregnation, then we set off the second pancake and everything is in the same order. Remains of the cream lubricate the side parts, so that the cake decorations are well attached to it. To do this, cook hard boiled eggs (three pieces) and separately crush the proteins and yolks into small crumbs. We sprinkle the side parts of the cake with proteins, and decorate the top with a yolk. To improve the beauty of our dishes, cut out a few tomatoes from the rind of tomato and put them on yolks. At the base of the flowers spread on a leaf parsley or a sprig of dill. And the view is wonderful, and the taste is excellent.