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Chicken liver with pear. Warm salad with chicken liver and pear How to cook chicken liver with caramelized pears

Salads Detailed step by step description how the dish is prepared " Green salad with pears ". Be sure to try Watercress 100 g Lettuce 1 pc. Pears 2 pcs. Chopped celery stalk 1 pc. Olive oil 3 tablespoons Roquefort cheese 100 g. Mustard 1 tbsp. White wine vinegar 1 tbsp Cut the lettuce into leaves. For pears, core and cut into slices. Place watercress, lettuce, pears, celery and cheese in a large bowl. Mix. Mix oil, vinegar, mustard separately. Arrange the salad in a transparent vase, pour over the sauce.
  • 20min 20min Salads A detailed step-by-step description of how to prepare the dish " Warm salad with chicken liver and arugula ". Be sure to try Chicken liver 150 g Iceberg salad ¼ pcs. Arugula 2 bunches Cherry tomatoes 6 pcs. Chicken egg 1 pc. Red onion ¼ pcs. Cream 20% 150 ml. Olive oil 4 tablespoons Balsamic vinegar 1 tbsp Sea salt to taste Ground black pepper to taste Boil the egg in a "bag" (cook for 2 minutes after boiling water). Put the chicken liver in a hot frying pan greased with olive oil, salt and pepper to taste and leave to roast over high heat. Stir the liver constantly. After five minutes, pour the cream into the pan with the liver, mix everything well again, reduce the heat and wait for full cooking (about 7 minutes). We take a large salad plate, put a mixture of iceberg lettuce leaves and arugula in the center, sprinkle with thin rings of red onion. Put cherry tomatoes and an egg cut in half around the salad mix.

    Gently spread the liver around the salad mix.

     Sprinkle the salad with olive oil and balsamic vinegar. If desired, sprinkle the salad with grated Parmesan or almonds. Thanks to the cream, the liver melts in the mouth and all this is combined with the freshness of lettuce and cherry leaves, and olive oil in combination with balsamic vinegar, it just perfectly binds all the ingredients. This salad is very satisfying and at the same time does not burden the stomach.

    Bon Appetit!

  • 20min 25min Salads A detailed step-by-step description of how to prepare the dish "Warm salad with liver and caramelized onions." Be sure to try Chicken liver 100 g. Bow 1 pc. Sugar 2 tsp Olive oil to taste Tomatoes 2 pcs. A mixture of lettuce leaves 1 bunch. Salt to taste Lemons to taste Balsamic vinegar to taste Place the lettuce leaves in a bowl. Chop the tomatoes. Fry the chicken liver for 4-5 minutes. We spread it to salad and tomatoes. Cut the onion into half rings and put it in a well-heated frying pan. When the onion is golden, add two teaspoons of sugar and caramelize for 3 minutes. Add the bow. Salt, pepper, sprinkle lemon juice, balsamic vinegar and olive oil.
  • 20min 40min Salads A detailed step-by-step description of how to prepare the dish "Chicken liver salad with garlic croutons". Be sure to try Chicken liver 300 g. Green salad 200 g. Rye bread 200 g. Garlic 2 tooth. Olive oil 8 tbsp l. Balsamic vinegar 2 tbsp l. Mustard 1 tbsp l. Salt to taste Ground black pepper to taste Rinse and chop lettuce leaves. Rinse the liver and fry in olive oil, salt and pepper. Grate slices of bread with garlic, cut into cubes and sauté in olive oil. Prepare a sauce with olive oil, vinegar, mustard, salt and pepper. Stir the liver with lettuce and croutons. Season the salad with the sauce.
  • 5min 40min Salads Today we will share with you step by step recipe cooking salad "Salad with chicken liver." This is a must try. Chicken liver 250 g. Pickled cucumbers 2 pcs. Champignons 150 g. Carrots 60 g. Onions 60 g. Dill 20 g. Garlic 1-2 teeth. Vegetable oil 2-3 tbsp. l. Finely chop the chicken liver Fry the liver until tender, for 3-4 minutes Cut the champignons into thin slices Cut the onion into half rings, grate the carrots Fry carrots, onions and mushrooms. Add to liver Cut cucumbers, add to salad Add finely chopped dill and garlic Mix. Let it soak a little with the aromas of garlic and herbs
  • 5min 15min Salads Today we will share with you a step-by-step recipe for preparing the "Warm pomegranate salad". It should be tried. mix of five salads (leaves) 20 gr. chicken liver 4-5 pcs. slices goat cheese 3-4 pcs. a small handful of pomegranate seeds to taste egg 1 tsp baguette slices 3-4 pcs. French mustard 1 tsp 1/2 onion pinch of pine nuts to taste olive. butter to taste salt to taste pepper to taste pomegranate sauce (Narsharab) 30 ml. Boil soft-boiled eggs. Cut the baguette into cubes and dry in a skillet or oven. Fry the onion, cut into half rings and chicken liver in olive oil. Season with pepper and salt to taste. Place the liver on a separate plate. Put pear slices on the prepared dish, duck fillet, garnish with lettuce leaves and season with mustard-honey sauce. Add Narsharab sauce to the pan, to the onion and liver juice. Simmer for 3-4 minutes. Pour the sauce into a blender, add French mustard, black pepper and salt. Mix well. Season the lettuce with the sauce. Top with chicken liver and onions, goat cheese slices, egg slices and baguette cubes. Sprinkle pomegranate seeds over the top and pine nuts.
  • 5min 15min Salads Today we will share with you a step-by-step recipe for the "Warm chicken liver salad with arugula". It should be tried. chicken liver 400 gr. lettuce leaves 100 gr. small onion 1 pc. apple 1 pc. arugula 80 gr. A handful of rusks to taste For refueling: to taste lemon juice 2 tbsp l. orange juice 2 tbsp l. soy sauce 30 ml. olive oil 30 ml. butter 30 gr. dill 10 gr. Salt, sugar, pepper to taste Chop the chicken liver arbitrarily, add salt. Put butter in a hot frying pan, when it starts to melt, put the liver. Fry until golden crust. Cut the onions into half rings and add to the liver. Season with salt and pepper. Fry the apple slices in another skillet without adding oil. Spice up. Tear lettuce leaves with your hands and mix with arugula. Add the fried liver with onions and the fried apple wedges. To prepare the sauce, mix: freshly squeezed orange and lemon juice, olive oil, soy sauce, salt, sugar and pepper. Add chopped dill to the sauce. Pour over the sauce and mix gently, preferably with your hands. Sprinkle with croutons when serving.
  • 20min 45min Salads If you are not keeping track of calories, you can also season the salad with mayonnaise. I highly recommend trying this salad! After the first preparation, I guarantee that you will not be able to tear yourself away from the magnificent, and, most importantly, very healthy salad with dietary chicken liver.
    Bon Appetit!     Chicken liver 150-200 g. Peas 200 g. Chicken egg 1 pc. Lettuce 0.5 Bunch Bulb onion 1 pc. Basil to taste Natural yogurt 2 tablespoons Apple cider vinegar 1 tsp Sugar 1 tsp Salt to taste     Fry the liver. This can be done in a dry skillet or with the addition of a small amount of water. Marinate the onions. To do this, cut it into half rings, fill cold water, add sugar and vinegar. Leave it on for 15 minutes. Cut the fried chicken liver into small pieces. Tear the lettuce leaves with your hands. Place in a salad bowl. Chop finely boiled egg... Add egg and peas to liver and lettuce. Season the salad natural yoghurt... Top with pickled onions. Garnish with basil as desired. Diet chicken liver salad is ready!
  • 20min 30min Salads Delicious, light and hearty salad... It very harmoniously combines crispy fresh herbs, pine nuts and warm tender chicken liver cooked in cream. This salad doesn't require any dressing for me, but you can drizzle lemon juice or balsamic over the salad. Here's how to make a warm chicken liver salad. Be sure to cook it, you won't regret it! Chicken liver 300 g. Fresh tomatoes 2 pcs. Arugula 1 Bunch Mix salad 1 Bunch Cream 33% 100 ml. Wheat flour 1 tbsp Butter 30 g. Pine nuts 100 g. Salt 2 chips. Lightly fry the pine nuts in a dry frying pan. Thoroughly rinse the chicken liver, dry and roll in flour. Fry the liver in heated butter for 5 minutes, then add cream and salt and simmer the liver for another 10 minutes over low heat. Thoroughly rinse the lettuce leaves, dry them on a paper towel. We also wash and dry the arugula leaves. You can mix arugula with lettuce leaves. Cut the tomato into slices. And we start assembling the salad: put some of the greens and tomato slices on a plate, put the liver with cream. Put some more greens on top and sprinkle with pine nuts. You can season the salad with balsamic.
  • 15min 60min Salads Delicious and elegant salad for the festive table!
    Tasty, inexpensive, satisfying.
    Puff salad with chicken liver delicious, satisfying and inexpensive. I have known the recipe for this salad for a long time, but I changed it somewhat and now I cook it only in this form.     Chicken egg 3 pcs. Ripe potatoes 4 pcs. Bulb onion 1 pc. Mayonnaise to taste Chicken liver 200 g. Carrots 2 pcs.     Cook the liver until tender. Boil potatoes, carrots and eggs too. Clear. Peel the onion, cut into 4 pieces and chop thinly. Marinate: 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, hot water. Leave on for 15-20 minutes. Squeeze out. Grate carrots, potatoes and liver separately. Cut the eggs into thin slices. Lay out in layers: 1 - carrots, mayonnaise 2 - potatoes, mayonnaise 3 - liver 4 - onions, mayonnaise 5 - eggs, mayonnaise.

    • After reading any cooking guide, you might think that salad is a cold dish. It includes vegetables, a lot of herbs, mayonnaise - many people think so (and it is impossible without mayonnaise). And the salad is served as an appetizer.

    In the modern world, salad has long been a dish that includes much more than a trivial appetizer. Along with the usual and favorite salads, you can find very unusual and often exotic combinations of ingredients. However, they say that in the Middle Ages it was much simpler - herbs, onions, garlic and olive oil. Sounds like great vitamin green sauces, doesn't it?

    It is hardly worth limiting yourself to the usual mixtures of chopped vegetables, as a salad. certainly too good, but try to learn how to cook warm salads. With the use of not only vegetables, but also with completely unexpected combinations. For example, in Chinese cuisines chefs boldly combine seemingly incompatible products, and get sweet and sour, sweet and spicy, etc. And as a dressing, most often, vegetable oil, vinegar, soy sauce.

    Warm nutritious salads usually it is difficult to call salads. Rather, they are more like second courses. In warm salads, ready-to-eat meat, fish, seafood are mixed with cold vegetables or even fruits. Moreover, such salads do not require dressing or there should be very little of it. As a rule, warm salads are very savory dishes.

    For example, a salad with pears. Pear is an autumn fruit. Those pears that grow in summer are too juicy and sweet for a salad. I remember in childhood we ate pears from my grandmother's garden with pleasure, getting dirty with sweet juice and fighting off annoying wasps. The winter pear is much larger, denser and does not flow as much juice. Great for salad dressings.

    Today we made a delicious warm chicken liver salad. Chicken liver, ripe autumn pears and dressing with soy sauce. Nutritious dish with an original pleasant taste. With all the abundance of recipes for this salad, it is almost useless to guess and choose - the salad will always be excellent.

    Chicken liver salad. Recipe

    Ingredients (2 servings)

    • Chicken liver 350 g
    • Ripe pears 4-5 pcs
    • Soy sauce 2-3 tbsp l.
    • Flour 3-4 tbsp. l.
    • Vegetable oil 3-4 tbsp. l.
    • Salt, black pepper, dry herbs Taste
    1. Recently, chicken offal has been sold by weight - fresh, not frozen. It used to be very problematic to buy a kilogram of chicken livers. Now you just need to walk to the store. Usually we buy a packaged product in a vacuum package - chilled. Very comfortably.

      A few pears, chicken liver and very little time

    2. Unlike to prepare a salad with chicken liver, the chicken liver must be prepared in advance. Chicken livers it is necessary to rinse, cleaning from the remnants of the bile ducts, from films and blood clots. Next, cut the liver into medium sized pieces. I don't think you can go wrong by cutting the liver in four.
    3. An important point: you need to dry the pieces of liver with a paper napkin. Otherwise, after sprinkling with flour, it can turn out, and the salad will turn out with an abundance of dough.

      It is necessary to dry the pieces of liver with a paper napkin

    4. Season with salt and pepper to taste. By the way, the dish can be quite spicy. It is advisable to add 1-2 pinches fragrant herbs: dill, basil, savory. Stir and leave for a few minutes.

      Season with salt and pepper to taste. It is advisable to add 1-2 pinches of aromatic herbs: dill, basil, savory

    5. Peel the pears with a sharp knife. Better spicy, otherwise a lot of juice will flow out. Cut each pear into thin wedges and core.

      Peel and cut each pear into thin wedges and core

    6. Small digression. Warm salad will be even tastier if there are twice as many pears as chicken liver. Each pear weighs 150-200 grams. For 350-400 grams of chicken liver, it is better to take 4-5 pears.
    7. Roll the dried chicken liver in flour and put in the oil heated in a pan. The fire should be medium.

      Roll the dried chicken liver in flour and put in the oil heated in a pan

    8. Fry the chicken liver until golden brown and turn over. Fry on the other side and turn over again. Fry the liver until tender, checking for pink juice inside. By the way, we sometimes cook an amazing one from the liver, or, I advise!

      Fry until golden brown and turn over

    9. Put prepared pear slices in a deep salad bowl. Put a little cooled on top fried liver and pour 2-3 tbsp. l. good soy sauce... Stir very gently. Chicken liver and pear salad should consist of separate pieces.

    Warm salads are a fashionable topic: they are prepared quickly, they are nutritious, and they are not reflected on the waist. Light tasty lunch is what a warm salad is, and weight-watchers will understand me.

    Warm salads are an invention of Mediterranean cuisine. Perhaps the climate of this region contributes to "light" culinary decisions, because you can dine with a warm salad. The combination of meat and fruits is also from there, from sunny countries - southern France, Italy, Spain. As for the presence of ginger and soy sauce in the salad recipe (however, it is not at all obligatory, optional), this is a direct consequence of the fact that everything is globalized, and cooking is no exception. When French cuisine combines with Mexican, and Far Eastern ingredients are included in Italian recipe, it just means that we live in a global world.

    Today - a bright culinary experiment: a salad of tender chicken liver and caramelized pears. You can add a little to the liver chicken ventricles(I add), they will make the texture of the salad appetizingly harsh.

    Ingredients

    • chicken liver 200 g
    • pear 1-2 pcs.
    • sweet onion 1 pc.
    • sugar 1 tbsp
    • rosemary
    • ginger to taste
    • grapes for serving
    • soy sauce
    • ground pepper
    • greens for serving
    • tomatoes for serving

    How to make a warm chicken liver and fruit salad

    To give the tender chicken liver even more tenderness with a touch of creamy taste, hold it in a bowl of milk for 10-15 minutes. Then rinse the liver well with cold water. If you decide to add ventricles, you do not need to do this with them.


    Cut the offal into large pieces.


    Pour some vegetable oil into the pan and flavor it - put a sprig of rosemary and a small piece of ginger and lightly fry.


    Prepare the flour for breading the liver, dip it and place in a frying pan to fry. Add ventricles to the liver (no flour).


    Roast the by-products, turning them over from time to time to prevent them from burning. It will take 5-7 minutes to cook, do not keep it longer, you risk getting dry tough meat.
    Transfer the prepared liver and ventricle slices to a bowl.


    Now the side dish. Cut the onion into small pieces, cut pears into slices (the core is removed as desired).


    Put pears and onions in the same pan.


    Sprinkle sugar over the pears, wait a few minutes, let the sugar begin to caramelize, and add a little water to collect all the juices from the pan and soften the fried pieces. After a few minutes, you will have the sauce, and you will need to evaporate it slightly to make it even thicker. Add soy sauce and ground pepper to it.


    Turn off the heat, put the finished liver and ventricles to the pears, stir. You probably noticed that we did not salt the liver during the cooking process. So that it is not hard, it is better to do this after the dish has cooked. Taking into account the fact that the recipe uses soy sauce, you will need less salt than usual.


    Slice the grapes, remove the seeds, add them to the salad.


    Put the salad beautifully on a wide plate, sprinkle with grapes on top.


    Add colorful tomatoes and herbs. To finish off the dish, you can pour balsamic over it.
    Serve warm chicken liver salad.

    Despite the fact that such a liver with pears with its sophistication and not simple taste, would have successfully taken root in the restaurant menu, the dish gives a feeling of home comfort. I cooked veal liver, my favorite, but in this recipe, the type of liver is not important. If desired, this way you can cook poultry liver, luxurious rabbit liver and even simple pork liver. Pears and onion sauce with a little wine and spices, will ennoble any of them. Only beef liver was too harsh and taste intense. Despite the sophistication, this dish is easy and quick to prepare.

    The perfect complement To tender liver will be . Together with it, the dish will give a feeling of warmth and comfort. And also, potatoes will perfectly absorb aromatic sauce so I don't even recommend another side dish.

    I will repeat once again, in particular for those who have recently been on this site, and let the regular readers, who know everything and do everything right, forgive me, do not overcook the liver. The liver should be pink on the inside and release pink juice when pierced, but without blood. The gray liver is already overcooked. She is bitter, dry and tough and therefore is not liked. The liver pink inside is very juicy, tender and even somewhat sweetish, depending on its type. And when it's pink instead of blood red, it has already reached the safe stage of readiness. And it's time to take it off the fire, not forgetting about the residual heat, thanks to which, the cooking process in the hot liver slowly continues, for some time, even after removing it from the heat.

    When cooking the liver of a bird, you can leave it intact. It is better to divide the rabbit liver into 2 parts.



    3-4 servings:

    Ingredients

    • 600 gram veal or pork liver, cut to a thickness of about 6-8 mm
    • 30 ml vegetable oil
    • 30 grams butter
    • 2 medium pears, core, cut into 8 pieces each
    • 2 small onions, cut into half rings
    • 1/2 tsp ground coriander
    • 1/2 tsp ground allspice
    • 150 ml dry white wine
    • 50 ml of water
    • 100 ml cream 30%
    • Salt to taste
    • Freshly ground black pepper to taste

    1) Salt the liver and season with fresh black pepper.

    2) Heat a large skillet with vegetable oil and place the liver in a single layer. Brown on both sides and fry until tender. The liver should be pink on the inside and release pink juice when pierced (but no blood).


    3) Transfer the liver to a clean plate, and put the pears in the pan. Blush on both sides until pear soft.


    4) Put the pears on a clean plate, and put the oil and onions in the pan. Season with salt to taste, fry, stirring occasionally, until the onion is soft. It should turn golden.


    5) Add spices and fry everything together for another minute, until you smell a distinct spice aroma.

    CHICKEN LIVER WITH PEAR

    Original delicious warm salad.

    Ingredients

    • 350 g Chicken liver
    • 4-5 pcs Ripe pears
    • 2-3 tbsp Soy sauce
    • 3-4 tablespoons Flour
    • 3-4 tablespoons Vegetable oil
    • Taste Salt, black pepper, dry herbs

    For this salad, the chicken liver must first be prepared. Chicken livers must be rinsed, removing the remains of the bile ducts, films and blood clots. Next, cut the liver into medium sized pieces. I don't think you can go wrong by cutting the liver in four. An important point: you need to dry the pieces of liver with a paper napkin. Otherwise, after sprinkling with flour, dumplings may turn out.

    Season with salt and pepper to taste. It is advisable to add 1-2 pinches of aromatic herbs: dill, basil, savory. Stir and leave for a few minutes.

    Peel the pears with a sharp knife. Better spicy, otherwise a lot of juice will flow out. Cut each pear into thin wedges and core.

    Small digression. Warm salad will be even tastier if there are twice as many pears as chicken liver. Each pear weighs 150-200 grams. For 350-400 grams of chicken liver, it is better to take 4-5 pears. Roll the dried chicken liver in flour and put in the oil heated in a pan. The fire should be medium.

    Fry until golden brown and turn over. Fry on the other side and turn over again. Fry the liver until tender, checking for pink juice inside.

    Put prepared pear slices in a deep salad bowl. Put a little cooled fried liver on top and pour 2-3 tbsp. good soy sauce. Stir very gently.