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Liver Roll with Buckwheat and Prunes Recipe
I love liver, but my husband does not - so I decided to present this by-product in a slightly different form, and even in the ensemble with buckwheat and plum - it turned out very not bad, a complete dish, which is quite suitable for dinner or a hearty Breakfast. Do not be afraid of this combination of products - everything turned out very tasty!
Instructions
  1. A bag of buckwheat ( I'm from Mistral) put to cook according to the instructions on the package.
    A bag of buckwheat ( I'm from Mistral) put to cook according to the instructions on the package.
  2. Meanwhile, wash the liver and grind in a blender (meat grinder).
    Meanwhile, wash the liver and grind in a blender (meat grinder).
  3. Pour the liver into a bowl, add salt and pepper.
    Pour the liver into a bowl, add salt and pepper.
  4. Add 2 eggs.
    Add 2 eggs.
  5. Kefir (almost the entire drowned).
    Kefir (almost the entire drowned).
  6. Add flour.
    Add flour.
  7. And all thoroughly mix.
    And all thoroughly mix.
  8. On the prepared baking sheet, pre-lined with parchment and oiled, pour our dough (it is desirable to make a layer not thick, maximum 1 cm, I did not calculate the size of the form and I got a very thick cake, which subsequently made it difficult to fold the finished roll) and put in a preheated 180C oven for 15 minutes.
    On the prepared baking sheet, pre-lined with parchment and oiled, pour our dough (it is desirable to make a layer not thick, maximum 1 cm, I did not calculate the size of the form and I got a very thick cake, which subsequently made it difficult to fold the finished roll) and put in a preheated 180C oven for 15 minutes.
  9. Meanwhile, prepare the filling-onions cut into small cubes, carrots on a grater.
    Meanwhile, prepare the filling-onions cut into small cubes, carrots on a grater.
  10. In a preheated pan, with the addition of oil, fry our vegetables until soft carrots.
    In a preheated pan, with the addition of oil, fry our vegetables until soft carrots.
  11. Our buckwheat is ready and slightly cooled.
    Our buckwheat is ready and slightly cooled.
  12. Put buckwheat, vegetables, a spoonful of mayonnaise (for a bunch) in a bowl and mix everything, salt and pepper to taste.
    Put buckwheat, vegetables, a spoonful of mayonnaise (for a bunch) in a bowl and mix everything, salt and pepper to taste.
  13. At this time our cake was baked.
    At this time our cake was baked.
  14. A little cool and still warm, turn it into a roll with paper (I had a sleeve for baking)), so it is well then kept in shape. Allow to cool completely.
    A little cool and still warm, turn it into a roll with paper (I had a sleeve for baking)), so it is well then kept in shape. Allow to cool completely.
  15. When the roll is cold, we take out, unfold, remove the paper and smear the layer with our filling, not reaching the edges.
    When the roll is cold, we take out, unfold, remove the paper and smear the layer with our filling, not reaching the edges.
  16. Closer to one edge spread the plum stripe.
    Closer to one edge spread the plum stripe.
  17. Wrap tightly roll and pack everything in foil and put in the refrigerator for about 30-40 minutes. We get, unfold, my little cracked, but it's okay, the taste is not affected)
    Wrap tightly roll and pack everything in foil and put in the refrigerator for about 30-40 minutes. We get, unfold, my little cracked, but it's okay, the taste is not affected)
  18. Now gently sharp knife cut our roll into pieces (half of our roll).
    Now gently sharp knife cut our roll into pieces (half of our roll).
  19. And with love we serve our dinner for the nearest and dearest! The roll turned out to be very tasty, nourishing, tender, the combination of buckwheat with prunes added bright flavor notes, which are very good friends with the taste of the liver!
    And with love we serve our dinner for the nearest and dearest! The roll turned out to be very tasty, nourishing, tender, the combination of buckwheat with prunes added bright flavor notes, which are very good friends with the taste of the liver!

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