A simple, tasty and tender liver dish for those who love liver cake, but do not like to tinker with complicated recipes, baked goods, remove cakes from a baking sheet and grease with mayonnaise. A step-by-step recipe with a photo of liver pudding in the oven for you.
Delicious liver on its own: stewed with onions and served with a side dish. However, a more interesting and delicious dish is liver pudding in the oven. At home, the food turns out to be the most tender! This is a tasty, delicate and easy-to-prepare dish, the taste of which is similar to the favorite liver pate. Although in reality these snacks are different. The pate is denser and more intense in flavor, and the pudding has a delicate structure. In addition, the snack is prepared in the oven, therefore it contains a minimum of fat, while it is quite nutritious. Therefore, pudding is a dietary meal that can be given to children. Even not lovers of liver dishes will not refuse such a treat! The pudding will not leave anyone indifferent! In addition, such a dish is not ashamed to present to guests on a festive table.
In this recipe, I will show you a step-by-step recipe with a photo, in which you will learn how to make an easy and simple liver soufflé. Any variety of liver can be used. For example, the most delicate dish will come out with chicken or turkey liver. Any type of liver is very useful, and contains a large amount of vitamins, in particular iron. Liver pudding can be served hot or cold. But keep in mind that after the oven it can disintegrate. For this reason, first cool it down a little, and then remove it from the mold as carefully as possible.
- Caloric content per 100 g - 135 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Liver - 300 g (any variety)
- Butter - 10 g
- Eggs - 1 pc.
- Any spices and spices to taste
- Salt - 0.5 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - a pinch
Step by step cooking liver pudding in the oven, recipe with photo:
1. Wash and dry the liver with a paper towel. Cut the film with the veins, cut into slices and place in a food processor, in which place the "cutter knife" attachment.
2. Add eggs, salt, black pepper and any spices. I put in ground nutmeg. It imparts a spicy taste.
3. Grind all foods to a smooth, uniform consistency. If you don't have a food processor, twist the liver through a meat grinder. It is desirable 2 times so that the mass is smooth.
4. Add the minced garlic to the liver mixture and mix well.
5. Take ceramic or glass serving tins. Place a lump of butter in them and microwave.
6. Melt the butter, but bring it to a boil. It only needs to melt. If there is no microwave, then melt the butter in a steam bath and pour it into containers.
7. Divide the liver mass into molds and send to a heated oven up to 180 degrees for 20 minutes. Serve the finished liver pudding in the oven to the table either in the tins in which it was baked, or remove it and put it on a plate.
See also a video recipe on how to make a liver soufflé.
