Veal tongues with pepper
• 2 veal tongues
• 2 large red peppers
• 1 large yellow pepper
• 2 large onions
• 1/2 cup of meat broth
• a glass of white dry wine
• 2 tbsp. l. olive oil
• 2 tbsp. l. potato or corn flour
• several grains of black pepper
• Several laurel leaves
• 1 tbsp. l. tomato paste
• 1 tsp. sweet ground paprika
• a pinch of cayenne pepper
• salt
Cooking:
Languages fill with water and soak for 2 hours. Then remove the film, pour in salted boiling water and cook for 1 hour and 30 minutes. Peel the peppers and onions, cut into strips. In a large saucepan, heat the olive oil and roast the vegetables for 3 minutes. Add the tomato paste, paprika and bay leaf, pour the broth and wine. Cook until soft. Season with cayenne pepper and salt. Thicken with a little water. Cooked tongues, peel, cut into strips and put into sauce. Serve with rice.
Spicy hearts
- 300 g of chicken hearts
- small bulb
- 100 g smoked bacon
- 2 cans of pickled onion
- Bay leaf
- salt
- pepper
- 1 / g art. l. thyme
- 1 tsp. sharp mustard
- 2 tbsp. l. of acute ketchup
- cooking oil for frying
- greens for decoration
Cooking:
Hearts wash, dry. Peel the bulb in small cubes, the brisket - large. On vegetable oil fry the brisket, add onion and fry it until it is transparent. Add the hearts to the contents of the frying pan, fry. Pour a glass of hot water. Add marinated bulbs, bay leaf and thyme. Season with salt and pepper. In medium heat, simmer for 30 minutes. Add mustard and ketchup. Cook another 1 minute.
Liver with soy sauce
• 400 g of beef liver
• 2 small leeks
• 3 tbsp. l. olive oil
• 3 tbsp. l. dark soy sauce
• 1 tbsp. l. brandy
• 1 tbsp. l. flour
• a pinch of sugar
• salt
• pepper
• milk for soaking
Cooking:
Liver cleanse, pour the milk and leave for an hour. Remove, drain on a paper towel and cut into small pieces. The liver sprinkle with flour, fry on both sides on the heated oil until golden. Remove from the frying pan and on the same oil, put out the circles of leeks. Return the liver to a frying pan, pour in soy sauce and brandy. Season with salt, pepper and sugar. Stir. Stew for 1-2 minutes. If the sauce is too salty, add 1-2 tbsp. l. water. Put the cooked liver on a heated plate. Serve with rice mixed with raisins and stewed carrots.
Liver with lemon
• 400 grams of calf liver
• Milk
• 250 g of lemons
• 2 cups of olive oil
• 50 grams of ketchup
• 30 g of mustard
• 10 flour
• fat
• salt
• curry
• sweet ground pepper
Cooking:
Lemons scald, peel. Slice into slices. Sprinkle with salt and put in a jar. Close and leave for 3 days at room temperature. After this, pour boiling olive oil, add ketchup, mustard and other seasonings. Leave for another 2 days. Liver cleanse from the films, pour the milk and leave for 2 hours. Cut into slices. Sprinkle with pepper, curry and flour. Rinse with warmed fat. Add lemons with marinade, put out. Then bake in the oven at 180 ° C for 15 minutes.
Liver baked in beer
• 500 g of pork liver
• 2 tbsp. l. flour
• fat for frying
• 1/2 cup of light beer
• 20 g raisins
• 30 g of almonds
• 100 g of cottage cheese
• salt
• pepper
Cooking:
Liver wash, remove the film, cut the meat slices diagonally. Sprinkle with pepper and flour. Quickly brown on both sides of the heavily heated fat. Transfer to a heat-resistant dish. Pour the liver with beer, sprinkle with raisins and scalded and peeled almonds. Put the oven in a preheated oven to 200 ° C for 10 minutes. Remove, sprinkle with grated cottage cheese and again briefly put in the oven. Serve with salads of fresh tomatoes, peppers and onions.
Veal liver with lemon
• 600 grams of calf liver
• large leek
• 1 pod of chili pepper
• a small piece of ginger
• clove garlic
• a glass of white wine
• 6 tbsp. l. olive oil
• 2 tbsp. l. flour
• salt
• pepper
For pilaf:
• 2 cups of rice and broth
• large onion
• large carrots
• 2-3 tbsp. l. almond flakes and raisins
• 2 tbsp. l. butter
• vegetable oil for frying
• salt
• pepper
Cooking:
Liver wash, peel from the films and cut into pieces, transfer to a bowl. Add finely chopped chili, grated ginger and garlic, passed through the press. Add wine and olive oil. Stir and place for 20 minutes in the refrigerator. Meanwhile, cook the pilaf: cut the onion and fry until transparent in a saucepan in butter. Add the washed rice and fry for 2-3 minutes, stirring until the rice becomes clear. Fill with a hot broth. Add the carrots cut into circles, raisins, stir and simmer under the lid on low heat for 25 minutes. Take the liver from the marinade, sprinkle with flour and fry in vegetable oil until a ruddy crust. Remove from the frying pan. On the same oil, put out 5 minutes of a spoon of leeks. Put the meat again, pour the marinade and bring it to a boil. Stew for 3-4 minutes. Ready mixed pilaf with almond flakes (it is better to pre-fry them without oil - then they will be more aromatic) and serve with the liver.
Tortilla with vegetables
• 2 sheets of tortilla (or thin lavash)
• 6 sheets of lettuce
• 10 feathers of onion
• Dried tomatoes
• 2 tbsp. l. capers
• oregano
• pickled pepper
• a pot of pâté
• 3 tomatoes
• 1 tsp. paprika
Cooking:
Drain the juice from a can of capers, chop the marinated pepper finely. Dried tomatoes cut into strips. Preheat the tortilla sheets in a frying pan for a few seconds. Then, spread each cake with a paste, top with a salad leaf, then again with a layer of pate. Sprinkle with capers, dried tomatoes, chopped oregano and paprika. Twist both sheets into tight rolls. Each cut into portions. Then, dip a green onion and boil them with the resulting rolls.