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Chicken liver pulled into fillet muscles

Chicken liver pulled into fillet muscles


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I know that bacon is used in the original network, but because I didn't have it in the fridge, I helped myself with the fillet muscle and the livers simply came out delicious!

  • 500 g of liver
  • 10 feline moss files
  • oil
  • the water

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken liver pulled into fillets:

Wash the livers, drain the water, salt and wrap in the fillet muscle. They are caught at the ends with toothpicks, put in a hyena bowl, sprinkled with oil and a little water. Bake until golden brown.

They go very well as appetizers or as a side dish next to polenta, normal :)!


Chicken liver pulled into fillets - Recipes

Preparation time: 45 min.

Ingredient: 4 chicken breast fillets (approx. 150 g piece), boneless and skinless, 1/2 cup soy sauce, 1/2 cup wine vinegar, 1 cup water, 10 cloves garlic or 5 teaspoons garlic powder .
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Boil soybeans with vinegar, water and crushed garlic or garlic powder. Add the chicken and simmer for 30-40 minutes. Serve with steamed rice and vegetables.



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Chicken liver pulled into fillets - Recipes

Preparation time: 30 min.

Ingredient: 12 medallions of veal or chicken fillets (60 g each), 2 cucumbers, 6 pickles (in vinegar), 25 g pine seeds, 1/2 lemon, 100 ml whipped cream (or sour cream), 50 ml dry vermouth , 1 teaspoon curry, 50 g butter, 1 tablespoon oil, 2 dill, salt, pepper.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Peel the cucumbers, cut them in four (lengthwise), remove the seeds and cut them again into pieces of about 3 cm. Boil them for a minute in boiling salted water, let them cool and then drain well.
Brown the pine nuts in a fat-free Teflon pan and set aside.
Heat 25 g of butter, together with the oil and fry the veal medallions or chicken breast, 3-4 minutes on each side. Salt them, pepper them and take them out on a plate. Pour the vermouth, curry powder and whipped cream or sour cream into the pan and let the sauce boil and simmer for about three minutes, stirring with a wooden spoon. At the end, add a little lemon juice, pour the sauce into four plates and place three fried medallions on top.
At the same time, sauté the cucumbers drained in the rest of the butter (25 g), incorporate the pickled and finely chopped cucumbers, sprinkle over them the browned pine seeds and the chopped dill and serve them as a garnish next to the meat medallions.



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By Gabriela Boceanu, Monday, March 11, 2013, 4:31 p.m. Last update Friday, January 08, 2016, 1:30 p.m.

Pay attention to color Here is the first thing you need to pay close attention to: quality meat has a beautiful, bright color, not a dull one. Beef should be deep red, brown and bright. The calf must be a more or less pale pink, the pork is a pearly pink, the lamb - a bright pink, and the chicken, white-yellow.

See what the fat looks like

If you take breaded pieces, the fat should be either pearly white or yellowish. In both cases, however, the bright appearance is mandatory. The meat must be bought only from authorized and veterinary inspected places. To the touch, fresh meat should not be sticky and soft. By pressing, the fresh meat is elastic, has a firm consistency and returns to its original shape. The storage temperature of fresh meat is between 0 and 5 degrees, lower for the organs: 0-2 degrees, because they are more perishable.

Choose the right piece

For quick cooking (fried or grilled): beef - antricot, chop, mussels (fillets and sparrow), fork, leg cover, fresh veal liver - cutlet, mussels (sparrow and fillets), meatballs, fresh lamb livers - chops, thigh, ribs, shoulder, pork fork - muscle, chop, fork, shoulder, antricot, chicken ribs - thighs, boneless chest, wings, liver.
For slow cooking (baked or simmered): beef - neck, tail, back leg (upper and lower), chop, fork, flank, brisket, head, breast, belly, belly, pork tail - ciolan, muscle, ham, chest, ribs, thigh, lamb leg - chest, chop, shoulder, collar (neck and cervical vertebrae), chicken organs - any piece, including organs (heart, pipette, liver).

It's good to know

The refrigerated display case can distort the color of the meat - ask the seller to show you in natural light the piece you have chosen. And if you smell any unpleasant odor, rancid or hot meat, go shopping elsewhere!


1. Wash the liver and boil it in salted water and a few peppercorns. The meat is washed and cut so as to obtain a slice of flat meat that can be rolled. Season with salt and pepper, and the part to be inside is greased with mustard. Let cool for 30 minutes.

2. Meanwhile, prepare the filling. Finely chop the onion and garlic and fry in oil. Quench with a little water and simmer for 5 minutes. When cool, mix with boiled liver cut into strips, diced fillet muscle, bagel soaked in water and squeezed, 2-3 tablespoons of wine, olives, beaten eggs, salt, pepper and dried greens.

3. Sprinkle this filling on the slice of meat, roll and fasten with a thread so that it does not come loose. Then place in a pan greased with oil, pour the remaining wine folded with water and bake in a hot oven for 70-75 minutes. Sprinkle with the sauce from time to time in the pan.


Easter recipes. Easter without dough

Easter without dough is faster to make than the classic one

Easter without dough can be considered a personal recipe, because it was invented with stuffing in a year in which I realized that the best part of traditional Easter was cheese.

Because I was tired of rummaging through the cheese in every slice of Easter my mother gave me, I put my hand nicely and created my own Easter.

Ingredients for Easter without dough

1 kg of cottage cheese • 6 eggs • 4 tablespoons semolina • a cup of milk • 6 tablespoons flour • 200 grams of sugar • 150 grams of raisins • vanilla and rum essence • lemon peel

How to make Easter without dough

Break and separate the eggs, and mix the yolks with the cheese in a large bowl. Add the sugar (preferably brown), the semolina in the cup with lightly warmed milk and the flour. Stir gently and, after the whole composition has blended, add the raisins.

Beat the egg whites on a robot or with a mixer until they are very hard, and they will be easily incorporated into the final composition. Place the mixture in a heat-resistant bowl greased with butter and lined with flour or lined with baking paper or in a cake pan with removable walls.

Put the tray in the oven heated to 175 degrees, leave it for about 45 minutes and take it out of the oven when it has browned nicely.

Preparation tips

You can keep the raisins soaked in brandy for a few hours, they will get a special aroma. If you are tired of raisins and want to try something else, add candied fruit to the composition.