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Grilled veal liver with new potatoes

Grilled veal liver with new potatoes

It's time for new potatoes, I couldn't miss this opportunity, combining the sweet aroma of potatoes with a delicious veal liver.

  • new potatoes 2000 g.,
  • veal liver 1000 g.,
  • milk 300 ml.
  • Palm oil
  • iodized salt
  • freshly ground pepper,
  • marar verde 1 leagtura

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled veal liver with new potatoes:

The veal liver is portioned and left in milk for approx. 30 minutes in the refrigerator. Meanwhile, rub the new potatoes with salt or a toothbrush under a stream of cold water. If they are small, they are left whole, if they are bigger, they are cut into large cubes. Heat the palm oil in a cauldron and fry the potatoes. Remove in a strainer, to drain the excess oil, season with salt, pepper and finely chopped dill. The liver is removed from the milk, washed under cold running water and cooked on a hot grill. Do not fry for more than 8 minutes on each side, depending on the thickness of the slice. Serve with seasonal salad.


Sheep pastrami with breaded potatoes, grilled

The leaf rusted in the vineyards and the swallows left, about the song. In culinary language, we welcome autumn with its richness and charm. There is great agitation in the field for gathering the last harvests before the frost. A carpet of dry leaves makes its appearance on the alleys easily. Already, dew has made its presence on cars and benches in parks.

A little review! The housewives make the last touches to the winter preparations, the winegrowers harvest the vines, make the must and put it to boil in pots / barrels, the shepherds take the pastrami from the brine and / or from the smokers on the market, the summer-autumn vegetables donuts, cucumbers, eggplants, even donuts) start to be crushed / stained only cabbage, spinach and sorrel, green onions, parsley, dill, larch and leeks are still green on the stalls, and the white cauliflower heads compete with potatoes, onions, garlic, beets, celery, carrots and parsnips are sold wholesale. Grapes, apples, pears and plums are in high demand. A few housewives who are late with their winter preparations run from one stall to another in search of fresh and slightly cheaper ingredients. As some rains and a cold weather have already been announced, the harvest day was celebrated all over the country.

The rich offer of autumn attracts culinary inspiration! At this autumn offer, recipes can not miss sheep pastrami and must, polenta and garlic sauce & # 8211 sheep pastrami with leeks, polenta and french fries, mutton pastrami with polenta, cheese and sour cream.

Ingredients needed in the recipe: mutton pastrami (salted / smoked / salted and smoked / smoked), red potatoes, onions, bell peppers / capsicum, smoked bacon / Black Forest ham / smoked sausages, mozzarella cheese / smoked cheese, fresh butter, baked peppers.

Ingredients

  • sheep pastrami,
  • potatoes,
  • smoked bacon,
  • mozzarella cheese,
  • fresh butter,
  • pepper,
  • dried onion,
  • baked peppers.

Peel the potatoes and cut them into a serrated shape / thin slices 4-5 mm thick, without cutting them down / without penetrating the whole potato. Smoked slices, thinly sliced ​​with a sharp knife, onion rings, pepper slices, cheese slices are inserted into the teeth / cut. Put pieces of fresh butter on top of the potatoes.

The potato is wrapped in baking paper and then in aluminum foil. The paper is wrapped at the ends in the form of an envelope, folding the edges so that the fat from the butter and cheese does not flow during baking.

Step by step recipe

  1. Peel a squash, grate it and squeeze the juice. Add onion and fresh butter.
  2. Form the packages from breaded potatoes.
  3. Slices of pastrami.
  4. Place slices of pastrami and bundles of breaded potatoes on the grill. Bake prepared.
  5. Serve hot with polenta and garlic sauce.

The smoked pastrami is less salty, which is why it is sliced ​​(without the need for pre-cooking) and placed on the grill together with the breaded potatoes.

To remember ! The salted sheep pastrami had to be boiled in boiling water for at least 30-40 minutes before being put on the grill / in the pan because it has a lot of salt. The salted pastrami can be salted in the evening, leaving it in the cold water in which a slice of bread was placed. The bread will draw salt from the pastrami. Cold water and slice of bread change 2-3 times.

Put cold water and your favorite spices in the tub of my barbecue (peppercorns, bay leaves, mustard seeds, thyme sprigs, rosemary sprigs, etc.). The fire under the grill is adjusted so that the flame is centered in the middle of the grill.

The dish is served with baked pepper salad.

You can't miss a glass of must that tracks a little. There is also a glass of fig house wine, even a cold beer.

The preparation goes great with hot polenta or cold polenta (grilled). A little garlic sauce prepared with yogurt (to soothe the salt) can not be missed.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! The customs of autumn must be honored properly. Pastrami and must are the stars of every autumn.


Grilled veal liver with toast and moldy cheese

With all this heat outside, you still have to bury something for lunch or dinner, in a hurry, when your stomach starts to go hungry. You confidently grill, some vegetables and a seasonal salad. Put an eyelash in the fridge and in the pantry, to see how you can combine the ingredients.

Some secrets about liver preparation! It is probably known that not all liver is as delicious, even if it is well prepared. The favorite of many is the bird's liver, especially the chicken / chicken / turkey liver (available to all the greedy, being chosen by gallantry). It may not be known that goose liver, but also duck liver is fatter, it must be prepared on the grill or in a pan, without the addition of fat. Veal liver, like sheep / lamb liver, is the liver that cooks the fastest, being soft and especially tasty if it is prepared in more blood (as long as it is slightly pink in the cut of the knife). Pork liver and beef liver are most often prepared by housewives, being the most affordable, although their flavor is not high, especially if it has been prepared longer and has dried. There are secrets for the preparation of pork liver and beef liver, for example, on a bed of fried onions and then the preparation obtained will be neither thick nor too hard. Regardless of the animal from which the liver was obtained, it must be prepared over high heat. I am not a fan of cooking liver in the blood, but neither of the liver dried by cooking. An essential secret for the flavor of the preparation is to prepare fresh liver, possibly refrigerated liver and only if you do not have liver assortments from those mentioned above, to prepare frozen-thawed liver at room temperature.

Ingredients needed in the recipe: veal liver, moldy cheese, fresh butter, garlic, coarse salt, peppercorns, olive oil.

The liver is cleaned of any skin and blood vessels. Wash under cold running water and wipe with paper towels or a clean cloth.

The secret of liver preparation! The veal liver is sliced ​​along the entire piece of liver purchased, in thick slices of a finger. Heat the old cast iron grill on the large flame of the stove. Grease the grill with a little olive oil using a clean cloth / kitchen brush or use an olive oil spray. Sprinkle a few coarse salt crystals on the grill.

Place the liver slices on a well-heated grill, greased with olive oil and sprinkled with coarse salt.

The aim is to bake on the edges of the liver slices and when they are made in half, they return using a kitchen tongs.

The secret of preparing grilled liver, a secret always hidden by chefs! Before taking the liver off the grill, put a mouthful of fresh, hard butter on the slices of liver (about 1/2 teaspoon of a teaspoon). At the end of the liver preparation, the butter will be melted and will envelop the piece of liver. Professional gourmets will definitely make the difference in flavor compared to the liver on which no butter was put.

The ready-made liver slices are seasoned, to taste, with freshly ground peppercorns and, if necessary, with coarse salt.

The bread is toasted in the toaster. Slices of bread can be greased with a few drops of olive oil and put in a pan in the hot oven of the stove.

Warm, toasted bread is rubbed with a clove of garlic. What a taste, what a great taste. And what if it smells ?! It smells like health.

On the slices of toast, rubbed with garlic, spread thin slices of cheese with mold.

The dish is served hot, with slices of baked beets and slices of cucumber in vinegar.

Gourmets around the table can request mustard, faster or sweeter, according to everyone's wishes. A self-respecting housewife is always prepared with anything that could be requested by diners when it comes to seasoning dishes.

If it is still hot outside, you can serve a glass of lemonade, suitable for cold (plain water, ice cubes, lemon juice, honey, mint leaves & # 8211 mixed with the blender).

If the meal is served later in the evening, in the cool, even a beer works, not too cold.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! And on the heat you can prepare goodies, in your own kitchen, sitting as little as possible around the fire.


Similar recipes:

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Beef paprika with potatoes

Beef paprika with potatoes, stewed with onion, tomato paste and potatoes, seasoned with thyme, bay leaves, garlic and green parsley

Paprika with mushrooms and potatoes

Paprika with fresh or canned mushrooms and potatoes, prepared with sour cream and onion, seasoned with paprika


& bull Cut the liver into slices.
& bull Put milk, paprika and crushed garlic in a bowl. Place the liver, taking care to cover it with milk. Leave it to cool for at least 3 hours (to be very fragile, it is good to leave it for a whole night).
& bull When it is removed from the milk, grease it with a little olive oil and fry it on the grill.
& bull When ready, take out in a bowl and cover for 5 minutes.
& bull Put it on a plate and season with salt and pepper to taste.
& bull Serve with pieces of butter on top.

This preparation of grilled liver goes very well with a garnish of potatoes or a garnish of mushrooms. If you serve it with potatoes, you can put onions on top for a more intense flavor!


What ingredients do we use for the veal liver recipe

  • 300 grams of veal liver cleaned of skin and veins
  • salt
  • pepper
  • 1-2 tablespoons olive oil
  • 4-5 cloves of garlic for the juice
  • 4-5 tablespoons white wheat flour.

How do we prepare veal liver like in a restaurant?

Slice the liver into 1.5 cm slices, do not add salt, roll the slices in flour, shake, put the pan on the fire with 1-2 tablespoons of olive oil.

Heat, put the slices in the pan and fry for 2 minutes on one side, 2 on the other & # 259, again 1 minute on one side & # 537i and 1 minute on the other & # 259. Now add a tablespoon of butter and melt and sprinkle the slices for 30 seconds. Remove with a tongs for steak and leave to rest for about 5 minutes, salt and pepper. With some slices of cold grilled polenta and mujdei with you you can make your life more beautiful, you can be better and you can even love your neighbor.

The average of the grades given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Pan-fried veal liver, restaurant-like recipe, very tender


T-bone steaks grilled veal with baked potatoes

To get such steaks you need to know the market well, there are few butchers who sell such a thing. The calf up to 3-4 months is fed only milk, so it has a very tender pink flesh. It is less popular in our country, but in Italy and France it is very popular. The best schnitzel is obtained from the pulp, while the muscle, the chop, the antricot and the sparrow are excellent on the grill. A t-bone steak means a section that contains both a piece of sparrow and a piece of muscle. What's more, the dream of any carnivore! Attention, it comes with a tailor-made price (about 40 lei kg).

Ingredients -2 servings
4 pieces of t-bone steaks of veal, about 1 cm thick
marinaded: a head of green garlic, 3-4 sage leaves, a few sprigs of green thyme, bay leaf, 2 tablespoons olive oil, green pepper
Gasket: new potatoes, baked and filled with fragrant butter with greens, cornices (or lettuce)

1.In a mortar, mix the green garlic, sage, thyme, bay leaf, pepper and olive oil. Grease the steaks with the pasta and leave to marinate for an hour.


2.Prepare the potatoes -about 30 minutes in the oven. The butter with greens is prepared by mixing 80 g of soft butter with 1 tablespoon of chopped parsley or dill. You can also add garlic. Keep in the fridge to harden and add over the hot, split potatoes.
3.The steaks need 3-4 minutes on each side, on a hot grill. Sprinkle with marinade before turning. Put salt at the end and keep warm for another 5 minutes, so that the juices of the meat remain inside.
It's an expensive treat, but we only have one life. It is accompanied by a pinot noir, let's forget about costs and rains.


Grilled liver with potato garnish

Grilled liver with potato garnish from: liver, oil, mustard, salt, pepper, potatoes, sour cream.

Ingredient:

  • 1 kg liver
  • 2 tablespoons oil
  • 1 tablespoon mustard
  • salt
  • ground pepper
  • 1 kg of potatoes
  • 1 cup sour cream

Method of preparation:

Wash the liver, wipe it with a clean towel, cut it into thick slices, which you grease with oil, then with mustard and set aside for 10 minutes.

Peel the potatoes, wash them and boil them in warm water with 1 tablespoon of salt. Bring to a simmer, drain the water, place on a plate and cover with sour cream as you serve.

Grate the liver slices, turn them often, add salt and pepper and make sure they do not burn.


Grilled trout with natural potatoes, ingredients:

  • 4 gutted trout (they are cleaned of intestines), the preferable weight of a fish: 300-400 gr
  • 40ml oil
  • Pepper and salt - to taste
  • 2 lemons

Preparation time: 25 minutes

Method of preparation:
If the trout are not eviscerated, clean them of scales and contents, wash them well and put them on a cotton towel or a thicker napkin roll to absorb water.
Grow the fish lightly with a knife and grease with oil.
Sprinkle lightly with pepper and salt, then place on the already hot grill.
Hold for 8-10 minutes on each side until golden brown.

The following ingredients are required for the natural potato garnish:

  • 500 gr. potatoes
  • 1 bunch of dill
  • 40 gr. butter
  • Salt
  • Ground black pepper
  • Herbs of Provence

Preparation time: 50 minutes


Grilled liver

A delicious recipe for grilled flavored liver from: beef or poultry liver, butter, marjoram, basil, oregano and salt.

Ingredient:

  • 1 kg beef or poultry liver
  • 100 g butter
  • marjoram
  • basil
  • oregano
  • salt

Method of preparation:

Wash the liver several times until the water remains clean. Cut it into 1.5 - 2 cm thick slices and sprinkle with spices to taste. Melt the butter in a pan, and when it cools, use it to grease the liver slices.

Put the liver slices on the hot grill or in the Teflon pan over low heat. After 7 - 8 minutes, turn the liver over and grease it again with butter. When ready, take the slices off the grill, put the remaining butter on top and sprinkle with salt to taste. Serve the dish hot with tomato salad.


Video: Συκώτι μοσχαρίσιο ψητό στη σχάρα - Grilled beef liver (November 2021).