My liver recipes



Fried Chicken Liver with Onions

February 16th, 2013 in Chicken, Main Dish Recipes by Julia Volhina

Dusting chicken liver with flour and frying it with onions is perhaps easiest way to cook it.

Step of soaking live in milk can be skipped; it is optional, but it helps to reduce bitter taste liver may have.

The best side dish for this one, to my opinion, is plain boiled potato or potato puree.

Chicken Liver with Mushrooms and Sour Cream

June 23rd, 2012 in Chicken, Main Dish Recipes by Julia Volhina

This is tender dish made of chicken livers cooked under sour cream and nutmeg sauce with mushrooms and carrots.

I love chicken liver for its texture and easiness to cook. However if for some reason you don’t like it or don’t have it, this dish can be also cooked with beef liver, just slice it in smaller pieces.

Chicken liver with mushrooms and sour cream goes great accompanied with boiled potatoes or buckwheat as a side dish. Serve it for lunch or dinner.

Layered Liver Cake

January 28th, 2012 in Appetizers & Snacks by Julia Volhina

Layered liver cake, dish of traditional Ukrainian cuisine, is often served as appetizer on various celebrations, in fact I tried it first time on a wedding.

For this recipe I used chicken liver, but beef liver will work good as well.

Carrots and onions stuffing can be skipped all together – it will decrease cooking time and reduce amount of mayo to be used (since layers will not need that much mayo to stick together). However carrots go great with liver.

How many layers you get from this amount of ingredients depends on the size of the frying pan you use. I think 11” frying pan is the best – not too big not too small. The ideal amount of layers for this recipe is about 12; if you get more split them in half and assemble 2 cakes.

Chicken Liver Pate

September 11th, 2010 in Appetizers & Snacks by Julia Volhina

I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.

Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.

Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.

Fried Beef Liver with Onions

April 24th, 2010 in Beef, Main Dish Recipes by Julia Volhina

Liver is an irreplaceable source of various nutrients which are very important for human health. It has biggest concentration of a vitamin A comparing to all other food sources; natural source of vitamin D, B12 and C, phosphorus and copper; it is high on protein of animal origin; and the most important, it is rich source of easily absorbed iron – that made liver a part of the treatment for pernicious anemia.

Saying all of that, I was very surprised of how hard it was to find fresh beef liver in a local shops (true to tell I didn’t try a local farmer markets, didn’t locate any around yet). I am also pretty sure, what liver dishes are not very popular in this part of the earth globe, however they are traditional in Europe: Germany, Russia, Ukraine, and a believe a lot of other countries.

So here is my attempt to fix that: fried beef liver with onions – is perfect lunch or dinner dish, it is very easy to cook and, as I already mentioned above, it is very nutritious. Important tip: do not overcook liver, to preserve as much goodness as you can.