Food Recipes Hub

Liver Cake Casserole Recipe

Very tasty and tender liver pie casserole. This liver will appeal to all adults and children. It has a completely different taste, and even those who don’t like it will like it. It is very tasty in hot form, but also in cold form – no less delicious, here for an amateur. I’m cooking a double portion, one is never enough for us, start with one. The ingredients are given for one serving.

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

For the liver souffle:

350gram Pork (back )
1piece Chicken egg
60gram Semolina
50ml Milk
Saltto taste
Basilto taste
A mixture of spicesto taste

Layer:

400gram Carrot
200gram Onion
50ml Vegetable oil
100ml Waterhot
Seasoning (Provence herbs)to taste
Saltto taste
Black pepperto taste

Instructions

Wash the liver, dry it, remove all films and streaks. You can take any liver, I have pork. I pre-held it in cold milk for 2 hours so that the bitterness and taste of blood would go away. Twist the liver through the smallest grate. Add semolina, salt, pepper and basil, I added basil salt. We have instructions on its preparation on our website. Mix well.
Pour in the milk and lightly beaten egg with a fork, mix again until smooth, set aside for the semolina to swell.
Meanwhile, prepare the onion-carrot layer. Cut the onion into half rings, lightly fry in preheated oil in a frying pan. Add the carrots, grated on a coarse grater, stir, add salt, pepper, herbs and pour in water, stir, cover and simmer under the lid on low heat until soft and the liquid evaporates, not forgetting to stir occasionally, 10 minutes. For lovers, you can add hot pepper, as well as your favorite spices.
Prepare the baking dish. I have a parchment 19x9x6 cm, I smeared the form itself so as not to move the paper. Divide the liver mixture and carrot layer in half. We lay out the carrot layer with the first layer, we tamp it well (with a convenient pusher), then the liver, level it with a spatula, shifting the mass to the sides, the middle will rise more during baking and repeat again-the layer is the liver.
Put in a hot oven preheated to 170-180 ° C and bake for 60-70 minutes.
In the middle of baking, take out and make punctures on top with a skewer so that the top does not crack too much. After the time has elapsed, check the skewer for readiness. Remove from the oven to the grill.
Let stand on the table for 5 minutes and carefully remove from the mold, walking with a knife on the sides, turn it onto a board or dish. When hot, it is juicy and crumbly, but it is well sliced, served hot on the table. Cold (like mine) is also very tasty, it can also be cut thinner and served on bread like sandwiches, garnished with herbs. It is good to take it with you to nature, to work. The taste is different from the usual liver patties. Here, without baking, pancakes turn out to be less greasy. The baking dish can also be taken round.
For any holiday or birthday, you can try and decorate. Cut the carrots with a 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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