Very tasty and tender liver cake-casserole. This liver will appeal to all adults and children. It has a completely different taste and will even appeal to those who do not like it. It is very tasty in hot form, but also in cold form - no less tasty, here on the fan. I make a double portion, one is always not enough for us, start with one. Ingredients give on one helpings.
| Cook Time | 120 minutes |
| Servings |
Ingredients
For the liver souffle:
- 350 gram Pork (back )
- 1 piece Chicken egg
- 60 gram Semolina
- 50 ml Milk
- Salt to taste
- Basil to taste
- A mixture of spices to taste
Layer:
- 400 gram Carrot
- 200 gram Onion
- 50 ml Vegetable oil
- 100 ml Water hot
- Seasoning (Provence herbs) to taste
- Salt to taste
- Black pepper to taste
Ingredients
For the liver souffle:
Layer:
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Instructions
- Liver wash, dry, remove all films and veins. Liver can be take any, I have pork. I previously held it in cold milk for 2 hours, so that the bitterness and blood taste left. Twist the liver through the smallest lattice. Add semolina, salt, pepper and Basil, I added Basil salt. We have on the site how to cook it. Mix well.
- Pour in the milk and lightly beaten egg with a fork, mix again until smooth, set aside to swell semolina.
- Meanwhile, prepare the onion-carrot layer. Onions cut into half rings, lightly fry in the heated oil in the pan. Add the carrots, grated on a coarse grater, stir, add salt, pepper, herbs and pour in water, stir, cover and simmer under a lid on low heat until soft and the liquid evaporates, do not forget to stir occasionally, 10 minutes. For lovers, you can add hot pepper, as well as-your favorite spices.
- Prepare a baking dish. I have 19x9x6 paving quality parchment, I smeared the form itself, so as not to move the paper. Divide the liver mixture and carrot layer in half. The first layer is spread carrot layer, it is well compacted (convenient pusher), then the liver, level with a spatula shifting the mass to the sides, the middle when baking will rise more and repeat again-the layer-the liver.
- Put in a hot, heated to 170-180°C oven and bake for 60-70 minutes.
- In the middle of baking, get and make punctures on top with a skewer, so that the top is not much cracked. At the end of time, check the skewer for readiness. Remove from oven to grill.
- Allow to stand on the table for 5 minutes and remove carefully from the mold, walking with a knife on the sides, turn on a Board or dish. When hot, it is juicy and loose, but cut well, served on the table as hot. In cold (as I have), too, very tasty, its so same, can be cut into thinner and set on bread, as sandwiches, garnish greens. It is good to take it with you to nature, to work. The taste is different from the usual liver cakes. Here without roasting pancakes and it turns out less fat. The baking dish can be taken and round.
- On any holiday or birthday, you can try and decorate. Carrots cut into plastic vegetable cutter and pour boiling water for a few minutes. Then blot with a paper towel. It becomes soft and elastic. It's easy to work with.
- Bon appetit!
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