Stuffed Chicken Liver Loaf

This recipe was automatically translated from Romanian. View original here
Stuffed Chicken Liver Loaf

A very good recipe, a kind of liver pate in another presentation, goes for breakfast and a festive meal. I didn't exactly follow the source recipe, I didn't have all the ingredients - but it turned out very good anyway.

Ingredients

Chicken liver
1 kg
White onion
2 pieces
Sunflower oil
50 ml
White bread
1 piece
only half of it will be used
Cow milk
1 cup
Egg
6 pieces
3 boiled + 3 fresh
Fresh herbs(onion,basil,dill, parsley)
4 tbsp
chopped
Sour cream
200 ml
Soy sauce
2 tbsp
Pepper
0.5 tsp
Salt
1 tbsp
salt to taste
Ground coriander
0.5 tsp
+ dried ginger, according to preference

Step by step

1

The livers are washed and fried in a pan with a little oil - until all the water evaporates and begins to brown.

2

Onions are cleaned, washed and finely chopped.

3

When the livers start to brown, add the onion, stir and let it simmer for another 15 minutes on medium heat. Then remove from the heat and allow to cool.

4

That's how the liver composition should be.

5

Half of the bread is soaked in milk.

6

Spread a cake tin with baking paper, I recommend greasing the paper with butter before pouring the dough into the tray.

7

The mixture of liver and well-drained bread is passed through the mincer.

8

To these are added sour cream, 3 eggs, soy sauce, pepper, salt and ginger and coriander powder.

Mix well.

9

Finely chop the greens and add them to the liver composition.

10

Now mount the liver - pour half of the liver composition in the prepared tray, then evenly arrange boiled eggs and peeled.

11

Pour the rest of the liver paste over the eggs, level and put in the oven until well browned, 30-40 minutes.

12

When it is ready, let it cool well in the fridge.

13

After it has cooled, turn the dough from the tray on a bottom and portion it. Store it in the refrigerator covered with cling film.

14

Serve as such or with a favorite vegetable garnish.

Good appetite!

Quantity: 1500 g (10 servings / slices)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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