Everything will be delicious: Alla Kovalchuk will teach Olga Sumskaya how to cook liver (video). Everything will be delicious liver cake recipe from Alla Kovalchuk 10 liver recipes everything will be good
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Show “Everything will be delicious!” will tell you about the product that our grandmothers love to treat. Well, they simply won’t let you out of the house until they put hot, rosy, crusty liver on the table, seasoned with onions and sour cream!
We will show you this product from a new side. Let's destroy the myths that liver is tasteless, banal and uninteresting in cooking. And we will open a completely different culinary world, in which you will create real miracles from your liver. You, your family and your friends will love her! Liver dishes will become your culinary calling card! And the most beloved chef in the whole country, Igor Misevich, will talk about the liver. It is he who will teach you how to cook pork liver so that your guests will swallow their tongues with pleasure...
Warm liver salad with poached egg
pork liver – 400 g
bell pepper – 1 pc.
red onion – 1 pc.
tomatoes – 3 pcs.
lettuce leaves – 200 g
oil – 60 ml
milk (2.5%) – 500 ml
eggs – 3 pcs.
lemon – 1 pc.
vinegar (9%) – 20 ml
salt – 6 g
black ground pepper– 4 g
Soak the liver in milk, cut into pieces, and fry for 5 minutes. Then add salt and pepper and transfer to a bowl.
Cut the red pepper and onion into strips, tomatoes into half rings. In the pan where the liver was fried, fry the chopped pepper for 5 minutes.
Prepare the dressing: mix oil with lemon juice, add salt and pepper. Place lettuce leaves on a plate and drizzle with dressing. Then put fried liver, on top of it - peppers, followed by onions and tomatoes. Drizzle with remaining dressing.
Boil the poached egg. Boil water with vinegar, reduce heat, swirl a funnel in the water with a spoon and break an egg into it. Cook for 4 minutes. Place the finished poached egg on top of the salad.
Liver baked with apple and pear
pork liver – 450 g
milk (2.5%) – 200 ml
bay leaf – 1 pc.
thyme – 1 sprig
apple – 1 pc.
pear – 1 pc.
ground black pepper – 3 g
salt – 5 g
Boil milk with bay leaf, salt, pepper and thyme. Cool. Then pour the milk into a bag, put in the liver and keep it in the refrigerator for an hour.
Peel and slice the apple and pear. Place half of the fruit pieces in foil. Place the liver marinated in milk and spices on top, and the rest of the fruit on top.
Wrap the liver in foil and bake in the oven for 1.5 hours at 120°C.
Liver muffins
liver (pork) – 300 g
onion – 1 pc.
garlic – 3 cloves
dill – 3 sprigs
parsley – 3 sprigs
flour – 100 g
egg – 1 pc.
butter– 30 g
salt – 5 g
ground black pepper – 1 g
thyme – 2 g
dry basil – 1 g
Cut the pork liver into pieces, grind in a meat grinder with a fine wire rack along with garlic and onion.
Add chopped dill and parsley, egg, butter, salt, pepper, dry thyme and basil to the minced meat. Stir. Add flour, mix again and leave the minced meat for 15 minutes.
Fill silicone molds 2/3 full with minced liver. Bake the muffins in an oven preheated to 180°C for 25 minutes.
Roast liver and grapes
pork liver – 500 g
bell pepper – 1 pc.
chili pepper – 1 pc.
onion – 1 pc.
dark grapes – 500 g
cognac – 40 ml
oil – 40 ml
ground black pepper – 3 g
salt – 5 g
Cut the liver into pieces and fry in a frying pan with oil for 5 minutes. Add salt and pepper and transfer to a bowl. Place the onion cut into half rings in the frying pan where the liver was fried and fry for 3 minutes.
Cut into strips bell pepper and chili pepper. Add to the onion and fry for another 3 minutes. Then add the fried liver to the vegetables.
Wash the grapes, separate the berries. Squeeze the juice out of half the grapes and add it to the pan with the roast. Add 2 tbsp there. l. cognac When the mixture comes to a boil, remove the pan from the heat.
Cut the remaining grapes in half and add to the roast. Transfer it to the cauldron and bake for 10 minutes in the oven at 180°C.
Liver pancakes with cheese
liver – 300 g
eggs – 2 pcs.
flour – 150 g
salt – 5 g
milk (2.5%) – 150 ml
water – 250 ml
oil – 20 ml
feta cheese – 250 g
dill – 5 sprigs
sour cream (25%) – 140 ml
Chop the liver, pass through a meat grinder and blend with a blender until smooth. Add eggs, salt, flour, water and milk. Stir. Fry on vegetable oil thin pancakes.
Prepare the filling: chop the dill, add to the cheese and puree in a blender. Mix cheese with sour cream. Spread the filling in a thin layer over the pancakes and roll them into rolls. Trim the edges, cut the rolls into pieces, garnish with parsley.
Liver rolls with bacon
pork liver – 800 g
sour cream (20%) – 150 ml
cheese (15%) – 150 g
bacon – 200 g
green onions– 20 lane
cream (20%) – 200 ml
oil – 40 ml
lemon – 1 pc.
salt – 11 g
ground black pepper – 5 g
ground nutmeg – 2 g
Cut the liver into slices, cover with cling film and beat. Season with salt and pepper.
For the filling, grind the cottage cheese through a sieve, finely chop the green onions. Mix cheese with onions, add sour cream.
For each piece of liver, place 1 tbsp. l. filling and wrap it in a roll. Wrap the liver rolls crosswise with slices of bacon and secure with toothpicks. Fry the rolls in a frying pan until golden brown.
Prepare the cream sauce. Add the zest of half a lemon and ground nutmeg to the cream. Cook until the sauce thickens.
Place the toasted rolls into a glass dish and pour cream sauce and simmer in the oven for 10 minutes at 180°C.
Liver kupaty with rice
rice – 120 g
liver – 500 g
cabbage – 300 g
onion – 1 pc.
oil – 40 ml
fat mesh – 500 g
sour cream (20%) – 100 ml
tomato paste – 30 g
vinegar (6%) – 20 ml
water – 200 ml
salt – 5 g
ground black pepper – 3 g
cumin – 2 g
Soak the fat mesh in water and vinegar, then rinse, dry and cut into rectangles 30x10 cm.
Wash and boil the rice until half cooked. Chop the liver. Chop and fry the onion. Shred the cabbage. Mix the liver with rice, cabbage and fried onions. Add salt, pepper and cumin.
Wrap the filling in fat mesh. Fry the bath for 3 minutes on each side. Then fill them with sour cream mixture, tomato paste and water and simmer for 15 minutes.
Liver and pumpkin terrine
liver – 500 g
gelatin – 20 g
water – 60 ml
cognac – 20 ml
pumpkin – 1 kg
oil – 40 ml
salt – 10 g
dry rosemary – 3 g
dry ground garlic – 3 g
ground black pepper – 3 g
Soak the gelatin in water. Cut the pumpkin into pieces, place on a baking sheet, sprinkle with salt, rosemary and garlic. Bake for 25 minutes at 180°C.
Puree half of the baked pumpkin with cognac, salt and pepper. Melt 1 tbsp gelatin in a steam bath. l. pumpkin puree. Then transfer the rest of the puree into gelatin.
Cut the liver into slices and fry in a frying pan. Place in the pan, alternating with pieces of baked pumpkin. Pour in half of the pumpkin puree.
Place another layer of liver and pumpkin on top in a checkerboard pattern, pour over the remaining puree. Cover the terrine with plastic wrap and refrigerate for 4 hours.
Liver cake with curd filling
liver – 500 g
onion – 1 pc.
ground black pepper – 4 g
salt – 8 g
eggs – 4 pcs.
semolina – 80 g
hard cheese – 100 g
oil – 5 ml
rice – 100 g
Wash and boil the rice. Cut the liver and onion into large pieces. Pass through a meat grinder with a fine grid. Add eggs, semolina, salt, pepper and half the boiled rice to the minced liver.
Add the egg, grated cheese, salt and pepper to the other half of the rice. Stir.
Place half of the minced meat into the mold. Place the curd-rice filling on top, and the rest of the minced meat on top. Bake for 30 minutes at 180°C.
Liver cake
liver – 800 g
onions – 2 pcs.
carrots – 1 pc.
butter – 200 g
eggs – 6 pcs.
sour cream (20%) – 120 ml
flour – 240 g
baking powder – 5 g
oil – 20 ml
apples – 300 g
cranberries – 400 g
sugar – 192 g
gelatin – 15 g
water – 40 ml
turmeric – 3 g
chili pepper – 1 pc.
cognac – 70 ml
pistachios – 50 g
thyme – 2 sprigs
salt – 10 g
ground black pepper – 6 g
For finishing:
basil – 2 leaves
cranberries – 3 berries
chopped pistachios – 10 g
Mix flour with baking powder. Beat the eggs, add sour cream, sugar, salt, turmeric, chili pepper and flour with baking powder. Mix until smooth.
Pour the dough into three identical molds, bake the cakes for 20 minutes at 200°C.
For confiture, soak gelatin in water. Peel and cut the apples into pieces. Add sugar to cranberries. Grind the apples and cranberries through a meat grinder. Simmer the puree over low heat for 20 minutes and cool. Add gelatin, melted in a steam bath with 1 tbsp. confiture.
For the pate, fry the chopped onion with thyme. Add chopped carrots and pepper. Add chopped liver to the vegetables and fry for 5 minutes. Add cognac, when the alcohol has evaporated, add salt, remove from heat and let cool.
Then add oil to the liver, blend with a blender until smooth, add chopped pistachios.
Place the cake in the mold in the following order: first the cake layer, then the pate, then the confiture. Repeat the same sequence twice more. Smooth the confiture onto the surface of the cake and place the cake in the refrigerator for 3 hours.
Beef liver- Everything will be delicious - Issue 3 - 02.11.13.
Alla Kovalchuk will teach Olga Sumskaya how to cook liver Stroganoff style
Beef liver is an inexpensive and healthy product that goes perfectly with any side dish. For most housewives, it often turns out tough and burnt. But I really want to put a rosy dish on the table for a family dinner, delicate dish with an appetizing crust and a fantastic aroma! But what to do if even the author of the cookbook - actress Olga Sumskaya - has a terrible liver and crumbles as soon as you touch it with a fork? There is only one way out: ask for help from presenter Nadezhda Matveeva and culinary expert Alla Kovalchuk
Do you want to know how to choose the right fresh liver in the store? What should you add before frying to make the liver soft and tender? What kind of container should you use to cook the dish? How to lay out pieces of liver to achieve perfect roasting? At what stage should you salt the dish?
Finalist of the MasterChef show Alla Kovalchuk is a recognized expert in preparing dishes that seem to many to be the most ordinary. But the woman knows that everything is not so simple with them - for example, beef liver is one of the most common dishes in Ukrainian families, but housewives cook it as best they can. And it took Alla herself more than ten years to master the recipe. However, there is no point in spending the same amount of time, because Alla is ready to teach Olga Sumskaya and the whole country how to cook the perfect Stroganoff-style liver in just one hour!
“With the liver everything seems simple and clear,- “Ukrainian Roksolana” admitted when she came to visit the show “Everything will be delicious!” -You think: cut it, fry it with onions and that’s it. But it doesn’t work. First of all, removing the film is quite a challenge! And secondly, the liver always turns out too hard, bitter, and sometimes it just falls apart.”
Olga also admitted that when she once gave her liver to her daughter to try, she swore off ever again even coming close to this dish. Well, when the actress’s husband wants to dine on delicious fried liver, he just goes to the restaurant. Therefore, Olga decided to definitely learn the recipe perfect liver in Stroganov style and came with this problem to Alla Kovalchuk.
Series of messages " ":Participant in the second season of the show “MasterChef”Part 1 -
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Part 7 - Beef liver - Everything will be delicious - Issue 3 - 11/02/13. Alla Kovalchuk will teach Olga Sumskaya how to cook liver Stroganoff style
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Series of messages " ":The show is an in-house development of the STB channel, thanks to which everyone can learn to cook or improve their culinary skills. The experts of the project were the best culinary specialists of Ukraine - Hector Jimenez-Bravo, Sergey Kalinin, Tatyana Litvinova and Alla Kovalchuk. Together with host Nadezhda Matveeva, each episode of the program they will teach guest stars all the secrets and intricacies of culinary skills.Part 1 -
Don't you like liver? You just don’t know how to cook it! Today, especially for you, project experts « »
will tell and show how from this useful product cook delicious and original dishes. In today's episode you will learn how to cook the following: warm liver salad with poached egg, liver baked with apple and pear, liver muffins, roast liver and grapes, liver pancakes with feta cheese.
Show “Everything will be delicious!” will tell you about the product that our grandmothers love to treat. Well, they simply won’t let you out of the house until they put hot, rosy, crusty liver on the table, seasoned with onions and sour cream!
We will show you this product from a new side. Let's destroy the myths that liver is tasteless, banal and uninteresting in cooking. And we will open a completely different culinary world, in which you will create real miracles from your liver. You, your family and your friends will love her! Liver dishes will become your culinary calling card! And the most beloved chef in the whole country, Igor Misevich, will talk about the liver. It is he who will teach you how to cook pork liver so that your guests will swallow their tongues with pleasure...
Everything will be delicious. Broadcast from 05.11.16 Liver dishes. Part 1. Watch online
Warm liver salad with poached egg
pork liver – 400 g
bell pepper – 1 pc.
red onion – 1 pc.
tomatoes – 3 pcs.
lettuce leaves – 200 g
oil – 60 ml
milk (2.5%) – 500 ml
eggs – 3 pcs.
lemon – 1 pc.
vinegar (9%) – 20 ml
salt – 6 g
ground black pepper – 4 g
Soak the liver in milk, cut into pieces, and fry for 5 minutes. Then add salt and pepper and transfer to a bowl.
Cut the red pepper and onion into strips, tomatoes into half rings. In the pan where the liver was fried, fry the chopped pepper for 5 minutes.
Prepare the dressing: mix oil with lemon juice, add salt and pepper. Place lettuce leaves on a plate and drizzle with dressing. Then place the fried liver, peppers on top of it, followed by onions and tomatoes. Drizzle with remaining dressing.
Boil the poached egg. Boil water with vinegar, reduce heat, swirl a funnel in the water with a spoon and break an egg into it. Cook for 4 minutes. Place the finished poached egg on top of the salad.
Liver baked with apple and pear
pork liver – 450 g
milk (2.5%) – 200 ml
bay leaf – 1 pc.
thyme – 1 sprig
apple – 1 pc.
pear – 1 pc.
ground black pepper – 3 g
salt – 5 g
Boil milk with bay leaf, salt, pepper and thyme. Cool. Then pour the milk into a bag, put in the liver and keep it in the refrigerator for an hour.
Peel and slice the apple and pear. Place half of the fruit pieces in foil. Place the liver marinated in milk and spices on top, and the rest of the fruit on top.
Wrap the liver in foil and bake in the oven for 1.5 hours at 120°C.
Liver muffins
liver (pork) – 300 g
onion – 1 pc.
garlic – 3 cloves
dill – 3 sprigs
parsley – 3 sprigs
flour – 100 g
egg – 1 pc.
butter – 30 g
salt – 5 g
ground black pepper – 1 g
thyme – 2 g
dry basil – 1 g
Cut the pork liver into pieces, grind in a meat grinder with a fine wire rack along with garlic and onion.
Add chopped dill and parsley, egg, butter, salt, pepper, dry thyme and basil to the minced meat. Stir. Add flour, mix again and leave the minced meat for 15 minutes.
Fill silicone molds 2/3 full with minced liver. Bake the muffins in an oven preheated to 180°C for 25 minutes.
Roast liver and grapes
pork liver – 500 g
bell pepper – 1 pc.
chili pepper – 1 pc.
onion – 1 pc.
dark grapes – 500 g
cognac – 40 ml
oil – 40 ml
ground black pepper – 3 g
salt – 5 g
Cut the liver into pieces and fry in a frying pan with oil for 5 minutes. Add salt and pepper and transfer to a bowl. Place the onion cut into half rings in the frying pan where the liver was fried and fry for 3 minutes.
Cut bell peppers and chili peppers into strips. Add to the onion and fry for another 3 minutes. Then add the fried liver to the vegetables.
Wash the grapes, separate the berries. Squeeze the juice out of half the grapes and add it to the pan with the roast. Add 2 tbsp there. l. cognac When the mixture comes to a boil, remove the pan from the heat.
Cut the remaining grapes in half and add to the roast. Transfer it to the cauldron and bake for 10 minutes in the oven at 180°C.
Liver pancakes with cheese
liver – 300 g
eggs – 2 pcs.
flour – 150 g
salt – 5 g
milk (2.5%) – 150 ml
water – 250 ml
oil – 20 ml
feta cheese – 250 g
dill – 5 sprigs
sour cream (25%) – 140 ml
Chop the liver, pass through a meat grinder and blend with a blender until smooth. Add eggs, salt, flour, water and milk. Stir. Fry thin pancakes in vegetable oil.
Prepare the filling: chop the dill, add to the cheese and puree in a blender. Mix cheese with sour cream. Spread the filling in a thin layer over the pancakes and roll them into rolls. Trim the edges, cut the rolls into pieces, garnish with parsley.
Together with the host of the "Let's Talk About Sex" project, Yulia Bortnik, in the studio of the show "!" Igor Misevich shared ten unique recipes for dishes from pork liver.
In the latest episode of the show “Everything will be delicious!” Igor managed to open a completely different culinary world, in which you will create real miracles from your liver. You, your family and your friends will love her.
In the kitchen of a culinary reality show, Igor Misevich showed some liver products that will be useful to you both on weekdays and on big holidays: warm salad with poached egg, liver marinated in milk, baked with apples and pears.
Igor also managed to surprise Yulia Bortnik and the host of the project “Everything will be delicious!” Nadezhda Matveeva with a delicious autumn combination of liver and pumpkin, liver muffins with meat filling and an incredible liver cake with an applesauce jelly layer.
Do you want to know 10 unique recipes using pork liver? Then watch the online show “Everything will be delicious!” on our website right now!
Recipes for pork liver dishes from Igor Misevich. Watch online "Everything will be delicious!" from 05.11.2016. Part 1:
Recipes for pork liver dishes from Igor Misevich. Watch online "Everything will be delicious!" from 05.11.2016. Part 2:
Recipes for pork liver dishes from Igor Misevich. Watch online "Everything will be delicious!" from 05.11.2016. Part 3:
Recipes for pork liver dishes from Igor Misevich. Watch online "Everything will be delicious!" from 05.11.2016. Part 4:
Based on materials from the press service of the STB channel
Photo in text: Depositphotos.com