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Pork liver liver

Pork liver liver


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My boys don't get along very well with lamb, sheep, so I made pork liver drob ....

  • 600 g pork liver
  • 150 g of rice
  • 20 green onion threads
  • 20 cloves of green garlic (thinner threads, that's how they grew in the garden)
  • 2 dill ties
  • 1 leg of parsley
  • salt
  • pepper
  • 6 raw eggs
  • 6 boiled eggs
  • 2 tablespoons flour

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Pork liver:

Boil the liver and cut into small cubes. Boil the rice in the water in which the liver was boiled (strain it). Chop the onion, garlic and cook in chunks, when they have softened well, add the dill and chopped parsley.

In a bowl, mix the chopped liver, rice, add the onion, garlic and greens, salt and pepper to taste. At the end, add 4 eggs and mix well. Grease the forms in which the dough is to be baked, place a layer of composition then boiled eggs and cover with composition. On top (if you don't have breadcrumbs) beat 2 eggs well with 2 tablespoons of flour and pour over the dough. Put in the oven.

Cut cold.

Tips sites

1

in the juice in which I boiled the liver, after straining it I put a teaspoon of delicacy and boiled the rice

2

the liver and rice are allowed to cool


Pork liver liver - Recipes

If you say Easter, you say drob,
We have a tradition.
You make it out of lamb, chicken, or pork,
Or maybe in combination.

What you need: (picture 1):
For the filling:
& # 8211 1kg organs (I used hearts, chicken breasts, tongue, kidneys and pork liver)
& # 8211 6 eggs
& # 8211 2 green onion ties
-1 link green garlic
-1 dill connection
-1 parsley link
-1 salt powder
-1 pepper powder

For dough (picture 2):
& # 8211 150 ml oil
& # 8211 150 ml water
& # 8211 350-400 gr flour
-1 sachet of baking powder
-1 salt powder

Work plan:
& # 8211 Boil the chicken organs (picture 2). Separately boil the liver and kidney (picture 3), and in another pan I boiled the tongue (it boils a little harder).
& # 8211 When we have all the organs boiled, we drain them well and then let them cool.
& # 8211 Meanwhile we chop the greens (picture 4). We chop the pork organs either finely with a knife, or we put them through the mincer or we use the food processor (pictures 5 and 6).
& # 8211 In a larger bowl, mix the chopped organs with chopped greens, 5 beaten eggs and salt and pepper to taste (picture 7). We also added 2 teaspoons of dried thyme.
-Prepare the dough for the sheet. Mix all the ingredients and get a crust. More pictures here.
& # 8211 We spread the dough in a single sheet twice the size of the tray we use (35 x20 cm) (picture 8).
& # 8211 Grease the pan with oil and place the sheet. Add the organ mixture (picture 9). Cover with the rest of the sheet.
& # 8211 Grease with a beaten egg (picture 10).
Leave it in the preheated oven (at 180 degrees) for about 30-40 minutes, until it browns nicely on top (picture 11). Serve either hot or cold.
& # 8211 good appetite! (picture 12)

Preparation time: 120 minutes
Price : 30 ron (price depends on where you buy the ingredients and inflation)


Pork entrails & # 8211 hearts, kidneys, a large liver, a lung, 2 dried onions, 3 green onions, 2 bunches of green garlic
7 raw eggs
4 boiled eggs
1 egg to grease on top
salt
pepper
dill
parsley

The entrails are cleaned and washed well, especially the kidneys, then boiled in a larger bowl with water and salt. Foam when necessary. The liver is put later because it boils much faster than the others. After they have boiled, they are left to cool, after which they are passed through a meat grinder with a larger sieve, together with lard, green onions, green garlic and 2-3 slices of bread soaked in the juice in which they boiled the entrails. Cut the dried onion into cubes and fry in oil, then leave to cool, then add to the mixture together with the beaten eggs, salt, pepper, finely chopped greens and a little juice from the entrails stew.
Mix the composition well, grease a cake pan with oil, pour half of the composites, put boiled eggs in the middle. Cover with the rest of the composition. Put in the oven and when it starts to brown, remove and grease with a beaten egg. Continue to bake until well browned.
Good appetite !

Try this video recipe too


Pork Stuffed with Eggs & # 8211 Recipe for a Successful Easter Chick

Pork stuffed with eggs - Easter cake

Stuffed pork belly is a traditional Easter dish. Different variants can be prepared, the meat can be lamb, pork or beef, and the base of the filling is eggs and parsley leaf.

I will present two variants of pork tenderloin, one stuffed with eggs and the other with chicken liver.

Ingredients pork stuffed with eggs & # 8211 Easter cake

  • 1 kg pork tenderloin
  • 10 eggs
  • 4-5 slices of white bread
  • parsley
  • salt pepper

We still need bacon and toothpicks

Method of preparation

We prepare the pork tenderloin for the filling, season it with salt and pepper and sew it to one side. It is good if we prepare the spices a few hours faster so that the meat can penetrate.

For the filling: boil 6 eggs, remove the bread crumbs and crush the breadcrumbs.

Grate boiled eggs, mix with breadcrumbs, 4 raw eggs, finely chopped parsley and season with salt and pepper.

With the obtained composition we fill the pork belly, after which we sewed the part where we put the filling. Put the stuffed meatballs in boiling water for 5-10 minutes, then put them in the prepared tray, place slices of bacon on top and fix with toothpicks.

Bake in the oven for about 60 minutes. Slice when well cooled.

1. Ingredients 2. Grated eggs and a few cut into cubes 3. Eggs and bread crumbs 4. Add a raw egg 5. Finely chopped parsley leaf 6. Stuffed meat 7. Sew edge 8. Stuffing boiled in water for 5-10 minutes 9. Pork stuffed in the pan with pieces of bacon 10. Stuffed meat fried in the oven 11. The interior 12. Presentation suggestion


Boil the pork organs in salted water and froth. In the water in which the organs are boiled we put: a carrot, an onion, two bay leaves, peppercorns. After the pork organs have boiled, they are cooled and finely chopped. Green onions, dill and parsley, wash and finely chop. Beat the eggs well with a little salt. Mix all the ingredients and season to taste with salt, pepper and paprika.

Grease an oven tray (cake form, cake) with oil, place the pie sheet and grease with a little oil, place the fillet nicely (you can put 2-3 whole eggs boiled and cleaned by peel), place on top of the pie sheet and grease with oil or beaten egg. Put the tray in the hot oven for about 45 minutes.


Cighir in prapur is an alternative to the classic lamb stew, which uses pork and beef. I washed the pork liver and kept it in raw milk for about an hour. Then I cut it into suitable pieces and boiled it.

I boiled the spleen, the heart and the beef tongue, separately, in the miracle pot for about an hour. Usually the tongue is boiled when the skin on top comes off very easily starting from the top.

I washed the kidney very well and cut it in the canals and passed it several times through a strong stream of cold water. I then boiled it in water with two tablespoons of vinegar.

When they were all cooked, I finely chopped them in the food processor, but they can also be given through the meat machine.

I mixed the mince with a raw egg, finely chopped onion and hardened in a little oil, cream, freshly chopped parsley and spices.

Then I greased a cake pan with butter and placed it nicely and carefully, so that it would not break, leaving the edges over the tray to cover the composition. In this I then put a part of the mince, I placed in a row the 3 hard boiled eggs, then the rest of the composition after which I covered everything with the edges of the breadcrumbs.

I greased with a little egg yolk and put everything in the hot oven for about 40-50 minutes.

Cighir in prapur was very delicious. even though I didn't have a lamb, traditionally for Easter.
The source of this recipe is the culinary blog Alice-Alinutza.


Photo source: www.preparatedevis.ro

Start preparing the delicious pork chop by preparing the organs. They are cleaned and washed very well, then, except for the liver, they are boiled in salted water. The liver will be added later, as it boils much faster than the rest of the entrails. After they have boiled, let them cool, then cut them into pieces and pass them through the mincer. The two slices of bread are soaked in water in which they boiled the organs and are also given through the mincer. Add 7 of the 8 raw eggs, salt and pepper and mix through the composition until smooth. The onions and green garlic as well as the dill and parsley are chopped and put in the composition, mixing well.

Pour half of the composition pork chop in cake forms lined with baking sheet, place boiled eggs lengthwise, then pour the rest of the composition. Insert the trays with pork chop in the oven, over medium heat. When it has caught the crust, remove the liver, grease it with a beaten raw egg, then put it back in the oven for a few minutes, to brown nicely.


Preparation of pork kidneys

Preparing pork kidneys is probably the most difficult part of the pork liver recipe. You can give up the kidneys and add more hearts or or meat if you find it too complex.

It is true that pig kidneys are more demanding organs that require prior preparation before use and you will need to prepare them 1 day before you start making the liver.

Due to their role in eliminating toxins, the kidneys are organs that are improperly prepared to maintain an unpleasant odor and taste, so before use, they are washed well, cut in half and kept in cold water with vinegar ( 1 tablespoon of vinegar per liter of water). The water must cover the kidneys and must be changed at least 2 times. It is necessary for the kidneys to stay 1-2 hours in each slice of water with vinegar.

If initially the kidneys are red, after standing in water with vinegar they become whitish (as in the first image).


Mixed lamb with chicken and pork liver

Mixed lamb with chicken and pork liver is very tasty, it is a variant for those who do not have lamb organs (as in my case). So I put the beautiful lamb and chicken and pork liver. It turned out very tasty.

Ingredient:

  • 500 g of lamb
  • 500 g pork liver
  • 1 kg chicken liver
  • 4 boiled eggs
  • 15 raw eggs
  • 5-6 cloves of green garlic
  • 11-12 sprigs of green onion
  • 2 dill bindings
  • 1 link parsley
  • 1 tablespoon tarragon
  • salt

Preparation of mixed lamb fillet with chicken and pork liver.

First, boil the lamb and liver in 2 separate pans.

We cut the liver and meat as small as possible or they can be chopped, as you prefer.

Beat eggs with salt and add them over the minced meat. Do not worry that there are many eggs, and the composition of the liver is a lot and must be well bound.

Chop the greens and add it to the liver composition. Cut the eggs into cubes larger than the meat and add them to the liver.

Wallpaper a tray with baking paper and place the dough. Bake in a preheated oven at 200 degrees for 20-25 minutes, until nicely browned on top.


Practical tips for a successful drob

  • You can boil the eggs that you use inside the drumstick before you put them in the mixture or you can integrate them raw, making them a kind of "nest" in which you put them as if you were placing them in a frying pan.
  • To keep the meat tender, it is advisable not to add salt to the water in which you will boil it, because salt can strengthen the pieces of the liver, lungs or other organs.
  • Instead, it is advisable to use salt when cooking onions and greens because it will help them suffocate better.
  • To wallpaper the bottom of the tray in which you will bake the bread, you can use breadcrumbs with oil, baking sheet or, according to the traditional recipe, a lamb purée.
  • To harden the vegetables, it is advisable to use a good quality, non-stick pan, made of ceramic or stainless steel, with a double bottom. The wok is also suitable.

The meals organized by Easter are a wonderful opportunity to meet your loved ones and to talk to them, tasting the dishes made by you from the heart.