Finely chop the onion and garlic and fry in a few tablespoons of olive oil. "Turn off" with the tomato juice and bring back to the boil, then add the cleaned chicken livers and cut into cubes. Homogenize, adjust the taste of salt and pepper and simmer over low heat until all the juice is removed from the pan. Set aside, add the finely chopped green parsley and leave to cool.
The chicken breast is cut in 2, then each part is split, thus obtaining a larger piece. Peel a squash, grate it and squeeze the juice. Sprinkle with salt and pepper. Spread the liver filling on each piece of meat and roll as tight as possible.
Put the obtained rolls in a heat-resistant dish, sprinkle with a little oil and sprinkle with thyme. Add 1/2 glass of water and put in the oven over medium heat until golden brown.
Serve cold as an appetizer or hot with a garnish of golden potatoes.
Liver appetizer roll with cream cheese
700 g chicken liver 2 suitable onions 1 suitable boiled carrot 2 cloves garlic 1 cup chicken soup 4 tablespoons butter 10 g gelatin 200 g cream cheese salt 2 tablespoons olive oil 1 bunch green dill
Method of preparation
Peel an onion, finely chop it and put it to harden in hot oil. Add a little water and leave until soft. Add the livers and finely chopped garlic and leave until the juice left by the livers decreases. Pour the hot chicken soup, season with a pinch of salt and let it boil until all the liquid drops, then let it cool.
Put the livers in the blender and pass them together with the butter. Soak the gelatin in 50 ml of water, then melt it on the fire, but without boiling it, and incorporate it into the liver paste. Add the boiled carrot to the grater and mix well.
Spread the composition on a plastic sheet in an even and not very thick layer, sprinkle with finely chopped dill, press lightly, and put the cream cheese on top and level.
Roll, using the plastic wrap, and refrigerate for about 3 hours, then cut and serve.
Spinach roll with chicken liver filling - a festive appetizer that will delight your guests!
We hope you enjoy this appetizer! It is very good looking and tasty!
-200 g of fresh or frozen spinach
For the chicken liver filling:
-4 tablespoons cream cheese
METHOD OF PREPARATION:
1.Crush the fresh spinach (washed and dried beforehand) with a blender. Transfer it to a deep bowl. If you are going to use frozen spinach, let it thaw and squeeze it very well.
2. Separate the egg whites from the yolks. Add the yolks to the spinach bowl and stir a little.
3.Add sugar, oil and cornstarch. Stir until smooth.
4.Add the flour and mix until completely incorporated.
5. Beat the egg whites with the salt until the soft tips appear. Gradually incorporate them (into 3 portions) into the dough, stirring carefully, in circular motions, oriented from bottom to top.
6.Transfer the dough obtained on the tray lined with baking paper. Spread it evenly, then beat the tray on the work surface 6-7 times.
7.Insert the tray into the preheated oven to 170 ° C and bake the countertop for 15 minutes. Then take it out of the oven and turn it over on another piece of baking paper. Remove the baked paper and allow it to cool completely.
8. In the meantime prepare the pate from the chicken liver: Heat the oil in a suitable pan. Add the chopped onion and fry until semi-transparent. Then add the livers and, stirring periodically, fry them until they are ready. Salt to taste.
9. Transfer the fried livers to the blender jar. Add the soft butter and strain everything until smooth.
10.Transfer the pate obtained in a bowl. Add the cream cheese and mix well.
11. Grease the cooled countertop with an even layer of pate. Then roll it into a roll with baking paper.
12. Wrap the roll with cling film and refrigerate for 5-6 hours to harden and penetrate well.
13.Portion the roll and serve.
The roll prepared according to this recipe is very fine and tasty. It simply melts in your mouth!
Chicken Breast Roll with Poultry Liver
I hope you realized that I really like meat rolls of any kind because they can be eaten cold or hot, appetizer or main course. Here's what I did when I had two very special dinner guests: me and Silvius: p: p!
I cut half a chicken breast lightly so that a thin sheet of meat came out, over which I ground a mixture of plenty of oriental spices of thyme, coriander, pepper, rosemary, turmeric, salt and lemon. new and I left it in the fridge for 24-36 hours, to penetrate with all the flavors and to "break" the texture of the meat.
I bought only a handful of poultry liver, without pipettes and hearts, about 150-200 gr.
I chopped half a red onion and I had in the fridge about 3-4 boiled cauliflower flowers that had not fit in the pan when I made the baked cauliflower in the oven - another recipe from Sugag: the bouquets I chopped bigger.
Chop the livers into smaller pieces or cut them with a wooden spoon into the pan as you prefer until they harden.
I heated the pan with fat. goose and I put the liver and onion on the right fire to do well without burning. I also put some leeks, about half white, because it was also stuffed with goose fat in the fridge. When all the mixture is almost done I poured about a glass of white wine and let it drop to half, of course I ground a little more of the spice mixture over when I put the wine.
When it has dropped, remove from the heat and leave to cool. When it has cooled, put the mixture over the chicken breast sheet and roll it lightly so that it does not come out or break the meat and tie it with a string or put a special net for it.
Put it in the pan and leave it in the hot oven first only with the bottom fire, I put a little wine and goose fat on top to glaze nicely and when it's almost ready put the top fire and take with spoon the sauce from the pan and place on top until it gets a nice crust.
Like the gasket. the indispensable mushrooms! This time you get drunk: 300 gr mushrooms, cut into quarters or halves, put them in a pan with a spoonful of butter, sauté until a little water falls from them and get drunk with a generous glass of white wine. Flambé and let the wine drop a little, over which you put almost 50 ml of sour cream near the end. Serve immediately with two or 3 slices of roll and a slightly sour salad.
It can also be served with mashed potatoes or white rice, in this case you can make a sauce reduced by half of the mixture in the pan, add a little wine and a large onion cut into quarters. Lightly fry the onion in a butter nut, add the sauce from the pan and the wine and let it boil until it is reduced by half. Remove the onion and discard it, possibly if you want the thicker sauce put a teaspoon of flour or starch in the wine.
- a chopped chicken breast
- 1 large chopped onion & # 259 m & # 259runt
- 150g yogurt
- 1 chopped hot pepper
- half a tablespoon of white pepper
- half a tablespoon garam masala
- chopped coriander leaves
- 1 tablespoon oil
If you find it difficult to make cakes, you can buy glue from the supermarket. It is an easy meal for home or for a lunch break from work. Put parsley leaves in place of the coriander leaves, but try to find them. garam masala for an unmistakable Indian taste.
I put the chicken, sliced eggplant (previously salted and fried), grated cheese, pressed ham:
definitely a very interesting recipe. I wrote it down. A wonderful day!
Interesting recipe! I think the roll was very good.
You could participate with the recipe in the September challenge "Sweet Romania!", Hosted this month by Betty (it's a kind of online meeting of bloggers).
How good it looks. I think it's very good. I kiss you. Thank you for visiting.
I always go on the blog to see what other recipes you post. Very interesting and tasty. and for everyone to understand.
Very appetizing roll and definitely delicious!
Happy Birthday toooooo yoooou,
Happppyyy Bithdaaay tooo youuuuuu!
Happy Birthday, dear Mariette!
Haaaaapppyyyy Birthdaaaaaaay toooo yooooooouuuuu! : *
Danutza, thank you!
sarah, I really like such dishes!
Alexandrina, I like competitions, if I have time, I will think of something!
DiaMar-yellow kitchen, and me: thank you!
gabriella, I admit, I was a bit lazy this summer :)
Pate from chicken liver
Ingredient: 500 g chicken liver, an onion, 2 tablespoons oil, half a packet of butter, a bunch of greens, the core of a slice of bread, salt, pepper.
Preparation: the livers are washed, drained and boiled in water. If foam rises, collect with a spatula or a small strainer. When they have boiled well, remove them, drain the water and leave to cool. Cut the onion as small as possible, fry in oil and set aside. The pine bark, soaked in water and squeezed, is given on the mincer or in a blender, together with the livers. The pasta thus obtained mixes well with butter, spices and hardened onions. To taste, you can add, to this mixture, a sour cucumber, cut into small cubes. Pate spreads are made, garnished with greens.
Ingredients Boneless chicken roll
- 1 large chicken, 2-2.5 kilograms
- 2 tablespoons mustard
- 200-250 grams of cheese
- 6 capsicum peppers
- 2 cloves of garlic
- 1 tablespoon extra virgin olive oil
- salt pepper
Preparation Boneless chicken roll:
Crush the garlic, mix with a little salt and pepper, then add a tablespoon of olive oil. Baked kapia peppers, peeled, stalked and seeded, season with this mixture.
The recipe continues naturally with the deboning of the chicken :).
Once the chicken is deboned, season with salt and pepper.
Grease the meat with the mustard and place the baked peppers on the entire surface.
Sprinkle the grated cheese (it didn't cover all my chicken and I added some more slices).
Roll the chicken tightly, with the skin out.
Carefully tie the roll with kitchen twine and fix the ends with toothpicks. Place the roll in the tray where it will go in the oven. Yes, I have two rolls, that means two baby chickens, I already told you that a party is being prepared :).
Cover the tray with aluminum foil and bake for an hour in the preheated oven at 190 degrees Celsius. After an hour, the foil is removed and the roll is put in the oven, turning it a few times, until it browns nicely. I don't have pictures right from the moment I took them out of the oven, because it was already dark, I preferred to immortalize the rolls the next morning, cold and with a delicious gelatin around them.
Remove the kitchen ropes and toothpicks and cut the roll into 1 cm thick slices, using a very sharp knife.
This delicious roll is very tasty both as a main course and as an appetizer. If you serve it as a steak, cover the roll as soon as it is removed from the oven with aluminum foil and wait for it to cool until it is just warm, then cut it and serve it. If you serve it as an appetizer, wait for it to cool completely before cutting it.
Chicken liver roll
I prepared this roll a long time ago. Browsing through the pictures I remembered that it was very delicious. I highly recommend it and I invite you to try it! Rub the butter with the flour, then add the yolk, salt and knead until it gets the consistency of a suitable dough, which you leave to cool for 30 minutes.
Brown the diced ribs, remove it from the remaining fat, cook the chopped onion and then add the diced livers. When all the ingredients are well penetrated, leave them to cool. Mix in a bowl the liver, onion, ribs, bagel soaked in water, then squeeze well and break into small pieces, beaten eggs, crushed garlic, thyme, tarragon, salt and pepper to taste. Spread the dough in a rectangular sheet, add the composition and roll tightly. Put the roll in a tray lined with baking paper, prick the dough in a few places, and then put the tray in the oven for 50 minutes.
Other recipes from the category Meat
Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil