Chicken liver roll with egg. Chicken liver rolls with cheese

Frankly, I don't like any kind of liver in any form, except in pate. And since this product is very useful, I try to cook it that way.

I have an ambiguous attitude to the recipes of Julia Vysotskaya. I like many of them because of their originality. However, reading them, I often see some inconsistencies or inaccuracies.

Where do they come from? Probably, Julia publishes them not on the day of preparation and not the next, but much later. In this regard, some moments are lost. However, this is just my guess.

If the dish is simple, it is uncritical, but in the case of cooking something more complex, difficulties may arise.

Ingredients:

2 onions

1 bunch of dill

30 ml brandy

salt to taste

Additionally:

Paper napkins

Foil

Preparation:

We need fresh liver. Therefore, if it was in the freezer, it should first be defrosted and then rinsed thoroughly.

Pour in a liter of milk and leave for 3 hours or overnight. I chose the second option to start cooking in the morning.

Now you need paper napkins. I took the most common ones. Plus set aside a large tray for convenience.

It is necessary to dry the liver by spreading it out on napkins.

Preheat a frying pan by placing 1 tablespoon on it. butter and 2 tbsp. olive. Fry the liver so that it does not become tough, but until there is no blood.

Boil carrots, cut into small cubes. Chop the onion. Spread together for 2 tablespoons. butter.

Who, like me, does not have a blender, we go the old beaten path - with the help of a meat grinder. But there is two options:

1. Scroll once - the pate will be coarsely ground, which, in principle, is good in its own way.

2. Scroll 3-4 times. Then the pate will become airy and very tender ... So I decided to do it.

Knowing the characteristics of my meat grinder (the softer the source material, the harder it is), the first two times I missed the liver, onions, carrots and eggs. I added butter to the third scroll and cream to the fourth.

So, the mass is ready. To it should be added ground spices, salt and brandy. It can be replaced with port, in extreme cases - with vodka.

Stir everything well and put it in the refrigerator for now, covered with a lid.

Make the filling - combine chopped dill, 200 g softened butter and 50 ml olive oil. Here is two nuances:

1. The first is not so significant - Julia Vysotskaya has a bunch of parsley in her recipe, not dill. I made this pate this way and that. With dill, I liked it much more, and the parsley seemed too rough for such a tender roll.

2. The second nuance is already significant. Julia simply says about the butter filling: "cool in the refrigerator." How much time is unknown, but this moment is fundamental in this case.

Empirically, I found that you need to cool it to a thick and stable consistency, but not until it hardens completely - the mass should be laid out well with a spoon.

So, remove the mass for several hours in the refrigerator to achieve the required consistency. When it is optimal, remove the pate from the refrigerator, spread the foil and place the pate on it in an even layer.

Top center along the entire length - an oil mixture.

When I did it for the first time, I put the oil mixture in the cold for 40 minutes. As a result, I began to spread it over the pâté layer, which made it difficult to join it into a roll.

So, you need to roll up the foil with the pate so that you get a roll.

Refrigerate at least overnight.

The sectional appearance of the pate will depend on which layer of the pate and butter filling you have laid out and how. The number of rolls is also at your discretion. You can make 1 large or 2-3 smaller ones. I made two medium rolls from this mass. One in the context looks like this:

And the second with oil inclusion closer to the top. There is less oil filling here, it came out more dietary.

The pate turns out to be very tasty and delicate! And I tell you this, I am not a special lover of the liver :) But in this form I am ready to eat it and eat it!

Despite the fact that the recipe cannot be called quick, I used it to cook this pate in February - 3 times! My household and guests liked him so much!

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Recipe for making tender and delicious food- roll from chicken liver

Chicken liver roll

No holiday is complete without a snack. And it is not important what it is made from, the main thing is that the appetizer should please the guests. outward appearance and, undoubtedly, by taste... Let's together with you make a chicken liver roll according to my recipe, which is not a shame to serve on festive table, as well as on weekdays, especially for breakfast. Believe me, the roll will turn out to be tender and soft, you just lick your fingers.

So, to make a chicken liver roll we need: a pound of chicken liver, two tablespoons of flour, an onion, two tablespoons of thick sour cream, two boiled eggs, fifty grams of cheese, fifty grams of butter, nutmeg, black ground pepper, salt to taste and vegetable oil for frying.

First, wash the chicken liver and peel it of films, roll each piece in flour. Now heat a frying pan with vegetable oil and, turning, fry the liver for two to three minutes. Cut the onion into thin half rings and add it to the liver in a pan and fry the liver and onion. But make sure that the onion is not fried too much, otherwise it can ruin delicate taste pate. Add pepper, salt, sour cream and a pinch of nutmeg, stir everything, cover and cook for about seven minutes over low heat until the liver is cooked. Cool the liver and purée with a blender. It is necessary that the pate is not very liquid, as it is necessary that it keep its shape, as well as too thick, in this case your roll will turn out to be dry. Now let's make the filling for the roll. Grate cheese and eggs, soften butter and mix until homogeneous mass and add salt and pepper to taste. Spread cling film on a cutting board, on which put a layer of pate, on which put a layer of filling on top. Now gently lift the edges of the film and roll up the roll, twist and tie the ends of the film. Now we need to put our roll in this form in the refrigerator for a couple of hours, you can even more. That's all, now you know how to cook tender and delicious roll from chicken liver. And I will also offer you simple culinary recipes, which will be useful to you and will delight loved ones at the table.

Step 1: prepare the chicken liver.

First of all, we spread it on the countertop. the right amount butter and leave it at room temperature until use, let it melt. Then we rinse fresh chicken liver under streams of cold running water, dry it with paper towels, put it on a cutting board and clean each piece from the veins and gallbladder, if any.

Step 2: cook the chicken liver.

Then we send the liver into a small saucepan, fill it with purified water so that it is at least 3-4 centimeters higher, and put it on medium heat. After boiling, add a little salt to the bubbling liquid, a couple of laurel leaves and cook the by-products until fully cooked for 15-20 minutes, periodically removing a brown-gray foam from the surface with a slotted spoon - coagulated blood with protein.

It is not worth lengthening the duration of the heat treatment of this ingredient, otherwise it will become tough. Therefore, as soon as a transparent juice begins to stand out from the liver during the cut, we throw it into a colander and leave it in the sink to cool down and also dry out.

Step 3: prepare the onions and carrots.

We don't waste a minute, using a clean kitchen knife, peel the vegetables indicated in the recipe. Rinse them thoroughly, dry them with paper kitchen towels, send them to a new board and grind them. Chop the onion into 1 centimeter cubes, chop the carrot on a coarse or medium grater and move on.

Step 4: fry the onions with carrots.

Put a frying pan on medium heat and pour a little vegetable oil into it. After a few minutes, put the chopped onion into it and fry for 3-4 minutes to transparency as well as light golden crust while not forgetting to stir with a wooden or silicone kitchen spatula.
As soon as the vegetable is slightly browned, add the carrots to it and cook them together until the latter is soft, loosening occasionally. Then we move the resulting mixture from the stove and also give it the opportunity to cool down a little.

Step 5: prepare the butter.

In the meantime, remove the packaging from the butter and put it in a clean deep bowl. If desired, season this product to taste with salt and knead with a table fork until smooth - the filling for the roll is ready!

Step 6: prepare the liver mixture.

Now we install an electric or stationary meat grinder with a fine mesh on the table and in turn pass the boiled liver through it into a deep bowl, as well as fried vegetables, that is, onions and carrots.

Grind the resulting minced meat twice so that not a single grain remains. Then we season it with nutmeg, if necessary, with an additional portion of salt and, to taste, with ground black pepper. Mix everything with a tablespoon until smooth and proceed to the next step.

Step 7: form a chicken liver roll.

We cover a large cutting board with plastic cling film, but if there is no such in the house, then baking paper or parchment paper will come off, and put the liver mince on the surface of the selected inventory. We distribute it in an even layer in the form of a rectangle or square with a thickness from 1 to 1.5 centimeters and send in the refrigerator for 20 minutes so that the pate grasps - it becomes denser.

After that, we return it to the table and use a knife blade to apply softened butter to the liver with a layer up to 1 centimeter... Then we begin to roll up the roll.

We act gradually, gently prying the base forward and forward, until you get a beautiful dense roll. Then we fix polyethylene or paper around the edges and put the resulting product back in the refrigerator, but this time for 3-4 hours.

Step 8: Serve the chicken liver roll.

After insisting in the refrigerator, the chicken liver roll is removed from the polyethylene, carefully laid out on a cutting board and divided across into portioned pieces about 1 centimeter thick, but it's better to do this with a thin thread or, in extreme cases, a very sharp kitchen knife. Then the slices are served on a large flat dish, decorated with sprigs of fresh herbs if desired and served as a snack. Cook with love and enjoy delicious homemade food!
Bon Appetit!

When choosing a chicken liver, be careful, it should be even Brown without inclusions, with a smooth, even, shiny surface, elastic, without pronounced blood vessels and foreign odors;

If desired, the liver can be fried along with onions and carrots and then stew everything in a small amount of water until fully cooked for 20 minutes;

Very often the liver is boiled with the addition of a wider range of spices and some vegetables, for example, salad pepper, carrots, celery, parsley root, dill, cilantro, garlic, curry, cloves, cinnamon, just to name a few;

The oil filling is not essential, the quantity of this product you can generally reduce it to one hundred grams and dilute it with boiled and finely grated chicken egg or processed cheese, as well as any fresh herbs. You can also put some spices in such a mixture: turmeric, paprika, hops-suneli, oregano, all kinds of ground pepper.

Chicken liver roll recipe

Probably the easiest, but very delicious recipe chicken liver roll. To prepare a roll, you will need: chicken liver, onions, carrots, butter. If you want to make a roll with a filling, then as a filling you can use chicken eggs, cheese or mushrooms.

The cooked roll, according to this recipe, turns out to be tender and appetizing. Of course, you can take any liver, but it is from the chicken liver that the roll turns out to be tender.

The dish belongs to cold appetizers. If you cook it in the evening, you will save time for preparing other dishes on the eve of any holiday, thereby leaving more time for yourself! And now I will tell you in detail how to make a chicken liver roll with various fillings.

Chicken liver roll recipe

For reference:

• Add 20-30 grams of butter - thanks to the butter, the future roll will not crumble.
• Cut the finished roll with a hot knife, this technique will also help to cut the roll without crushing it.
• Always lay the rolled roll with the seam down.
• The ideal filling for any liver roll is butter.

Liver roll with filling

Ingredients:

• Chicken liver - 500 grams;
• Fresh carrots (medium size) - 3 pieces;
• Onions (medium size) - 2 onions;
• Sour cream - 100 grams;
• Butter (softened) - 200 grams;
• Salt, pepper - to taste;
• Fresh herbs (dill, parsley) - to taste;
• Vegetable oil - for frying;

1) Before you start making the chicken liver roll, remove the butter from the freezer and leave it warm.

2) Examine the chicken liver carefully, if you notice bile - carefully remove it. Rinse the liver under a tap under running water, put in a colander and let the liquid drain.

3) While the excess fluid is draining from the liver, prepare the vegetables.

• Wash carrots, peel, grate on a coarse grater.
• Peel the onion and cut into cubes, you can cut it coarsely.

4) Cut the liver into medium pieces and fry in a pan with the addition of vegetable oil and sour cream - until tender.

5) Onions will also need to be sautéed for vegetable oil to transparency.

6) Add grated carrots to the onion and fry until tender.

7) After all the ingredients are prepared, take out a meat grinder and twist all of them in a meat grinder or grind in a blender.

8) After twisted, mix well until smooth, salt and pepper to taste.

Here you go! Minced meat for their chicken liver roll is ready!

Roll up the roll with cling film

9) Now we proceed to the part of the roll twisting. To do this, you need cling film.

• Spread the film on a flat surface.
• Spread the minced meat from the liver evenly over the entire surface of the film (1 cm thick), leaving 5-7 cm free space along the edges of the spade - this will be needed to tie the roll.

• In the future, if you want to make a roll with a filling, add the filling. How to do this will be individually described for each filling option (later in the article).
• After the filling is laid, gently roll the roll up with cling film.

Tie plastic wrap around the edges

• Wrap the formed roll with the same cling film, tie the film around the edges and put it in the refrigerator for 5-6 hours.

• After the time has elapsed, take out the roll, remove the cling film, carefully lay out liver roll onto a beautiful dish and brush it over with softened butter.
• Pre-mix the oil with finely chopped parsley and dill. (If you are going to make a liver roll with a filling and butter will be present in it, then you do not need to coat the roll with butter on top - it will be too fatty, although this is not for everybody!
• Put it back in the refrigerator.

Serve immediately from the refrigerator.

What filling to make a liver roll?

Filling for liver roll with chicken eggs and mayonnaise

Liver roll with chicken eggs

To prepare this filling you will need:

• Chicken eggs - 3 pieces;
• Mayonnaise to taste;
• Fresh herbs to taste
• Salt to taste

1) Hard-boiled eggs, peel.

2) We have already prepared the liver mince, evenly distributed it over the cling film, now:

3) Lubricate our minced meat with a thin layer of mayonnaise.

Place the eggs on the minced liver

4) Place whole eggs in the middle of the piece.

5) Chop fresh herbs finely and sprinkle on eggs.

6) Roll up the roll, wrap in plastic, tie and refrigerate for 2-3 hours.

Serve chilled. Having cut such a roll, guests will be pleasantly surprised. Cut chicken eggs in a liver roll look pretty impressive.

Cheese filling in chicken liver roll

Cheese filling in chicken liver roll

To make the cheese filling you will need:

• Hard cheese - 100 grams;
• Chicken eggs - 3 pieces;
• Butter - 100 grams;
• Salt to taste;
• Greens - for decoration

1) Boil eggs hard-boiled, peel, grate on a fine grater.

2) Grate the cheese on a fine grater.

3) The butter must be softened. Mash the oil with a fork.

4) Combine eggs, cheese and butter and salt to taste. Stir until smooth.

5) Spread the filling evenly over the liver mince, laid out on plastic wrap.

6) Roll up the roll, fix the edges of the film, put in the refrigerator.

Before serving, unfold the chicken liver roll, garnish with herbs and serve.

Mushroom filling for chicken liver roll

Mushroom filling for chicken liver roll

To prepare the mushroom filling you will need:

• Mushrooms (any) - 400 grams;
• Smoked sausage cheese - 200 grams;
• Onion - 1 onion;
• Mayonnaise to taste;
• Salt to taste

1) Fry the mushrooms in a pan in vegetable oil with onions, salt, stir, cool.

Sausage cheese for filling liver roll

2) Grate the sausage cheese on a coarse grater.

3) Mix mushrooms, cheese with mayonnaise, salt.

4) Spread the prepared filling evenly over the minced meat from the liver laid out on a cling film.

3) Roll up the roll with cling film, put in the refrigerator.

4) After the roll has cooled, remove it from the refrigerator, unfold it from the film, decorate with herbs and serve.

With this filling option, the roll can be coated on top with softened butter and herbs as described above.

Processed cheese filling for liver roll

Liver roll with processed cheese filling

To make the processed cheese filling you will need:

• Processed cheese - 2 pieces;
• Garlic - 2-3 cloves (or to taste);
• Mayonnaise to taste;
• Salt, pepper - to taste

1) The processed cheese will need to be grated. In order to do this conveniently, you need:

• Free the cheese from food foil, in which he was and place in a food plastic bag.
• Send our cheese in a bag to the freezer for 30-40 minutes.
• After the time has elapsed, take out the cheese - now you can rub it.
• Take the cheese by one edge, and bend the bag from the other - rub it.
• As the cheese decreases, slide the bag until you have rubbed all the cheese. All the processed cheese is ready!

2) Peel the garlic, pass through a press.

3) Mix melted cheese, garlic, mayonnaise, salt and pepper.

4) Spread the filling evenly over the minced liver and roll.

5) The rest of the steps are as described above.

Liver roll stuffed with mushrooms and eggs

Liver roll with mushrooms and eggs

To prepare a roll you will need:

• Mushrooms - 400 grams;
• Chicken eggs - 3 pieces;
• Mayonnaise to taste;
• Onions - 1 piece;
• Oil - for frying;
• Salt, spices - to taste

1) Fry mushrooms with onions in vegetable oil - until tender.

2) Eggs need to be boiled hard, peeled and rubbed on a fine grater, mixed with mayonnaise.

3) Spread the mushrooms on the minced liver in an even layer, and eggs next to it. You will get a two-color filling (as in the photo).

4) Form a roll (as described above). One moment! Roll along the laid out filling, and not across, otherwise it will turn out that half a roll with mushrooms, and the other half with eggs.

5) After the roll has cooled in the fridge, coat it with whipped butter and herbs on top and send back to the fridge until it's time to serve. This chicken liver roll will look very beautiful when cut.

Liver roll

Also use butter or soft processed cheeses... Mix them with fresh herbs - it will turn out very tasty, and preparing such fillings is very quick and easy.

In fact, you can come up with a filling for a chicken liver roll yourself. You just need to turn to your imagination.

The liver goes well with various types of cheese, eggs, butter, mushrooms, onions and carrots. Combine foods. Try these recipes for liver roll with fillings, or come up with your own signature recipe. Good luck with your cooking!

Bon Appetit!