Liver rolls with cheese. Liver roll with butter Liver roll with cream cheese
Probably everyone knows how to fry beef liver. But not everyone then turns out to be tasty: sometimes raw, sometimes dry and hard, like a sole. Few know how to cook pork liver deliciously: it itself is not as sweet as beef. The situation is even worse with chicken, which is bitter. And only goose or turkey liver is hard to spoil. But be that as it may, honor and praise to the one who figured out how to make a liver cake: it turns out for almost everyone and always.
But as in my opinion, there is still one drawback in it: although it is a delicious liver cake, it is not very convenient to eat it - cut into slices, it simply crumbles into separate cakes. But the liver rolls with filling, the recipe for which I offer you today, is a completely different matter! And it is comfortable and looks beautiful.
So, for liver rolls we need:
Ingredients
- FOR PANCAKES:
- 0.5 kg of liver (any);
- 1 small onion;
- 4 eggs;
- 150 ml of milk;
- 4-5 st. l flour;
- 100 ml of sunflower oil.
- FOR FILLING:
- Required: grated cheese with mayonnaise and garlic;
- The rest is at your own discretion and availability:
- Korean carrots;
- Greens;
- Boiled yolks;
- Works of your imagination.
Cooking method
Step 1
First, grind the liver and onions in a blender or meat grinder. 
Step2
Add eggs, flour, milk and vegetable oil. You need oil to avoid greasing the pan every time.
Step3
We bake pancakes. 
Step4
Now a cheese filling is applied to each pancake: grated hard cheese with garlic and mayonnaise. On top of the half of the pancake, put an additional filling, for example, grated yolk. 
Step5
Or green onions with dill. Or carrots. Or all of this in any combination. In general, there is room for a flight of imagination - the main thing is to combine, because, say, jam here is unlikely to be appropriate, even the most delicious. 
Description
Liver roll turns out to be tasty and healthy, and its preparation is a simple task that even a novice housewife can handle. The main thing is to adhere to the instructions and there will be no problems.
Which liver do you prefer? Pork, chicken, beef will do. Most often it is prepared from beef liver (as in our case) or turkey.
As an additional filling, we will use fried vegetables - onions and carrots, butter will take care of the softness, and the egg mass will act as a binder. You will get a very tasty roll, which can be cut into pieces or used in the form of a pate.
The calorie content is kilocalories per 100 grams. This means that every housewife can make such a roll from boiled ingredients and pamper loved ones with it at least occasionally.
A step-by-step recipe with a photo is below, follow it while preparing an appetizing dish with a filling inside. Ease of cooking is one of the main advantages. The food can be eaten immediately, and its taste will be pleasant and spicy.
Good luck with your culinary experiments at home!
Ingredients
-
(600 g) -
(2 pcs.) -
(1-2 pcs.) -
(120 g) -
(chopped, 1 tbsp. l.) -
(2 pcs.) -
(for frying) -
(taste) -
(taste)
Cooking steps
Beef liver should be taken slightly frozen. Then it is easy to cut it into pieces. If there is a film or membranes, they must be disposed of. Put the pieces of the product in a bowl and cover with milk (can be replaced with cold water). Leave to soak for one hour.
The beam should be peeled, washed and dried, and then cut into small pieces.
Carrots are peeled, washed, dried and grated on a medium grater.
Place both vegetables in a skillet with heated vegetable oil. Add salt to taste.
The butter should be allowed to sit at room temperature to soften. Then add herbs and salt to it to taste.
After that, the products must be kneaded until smooth with an ordinary fork.
Chicken eggs should be boiled, cooled, and then chopped with a fork or grated on a medium grater.
When the hour of soaking the liver has passed, you need to send a pot of salted water to the stove. As the liquid boils, you need to lower the offal into it and boil for 15-20 minutes. The readiness can be judged by the transparency of the liquid and the softness of the piece, it should be pierced with a knife.
Now the liver can be minced.
Grind the fried vegetables in the same way.
For a homogeneous mass, it must be passed through a meat grinder again and all the ingredients are well mixed. Ground black pepper and salt are added to taste; additionally, you can use garlic and your favorite spices. Stir the mixture again until smooth. If it is too dry and not plastic, add 50 grams of butter.
The finished liver mass must be laid out on a sheet of parchment in the form of a kind of pancake.
From above, the mass should be greased with a thin layer of butter with herbs, this will be a kind of filling.
It remains to sprinkle with chopped chicken eggs.
Now it's time to start folding the roll. Roll up the mass gradually, helping to free the parchment.
You should get a finished roll.
The workpiece should be wrapped in parchment paper and sent to the refrigerator. Approximate curing time is from two to five hours, but more is possible.
When ready, cut the dish into slices up to one centimeter thick. You can use a sharp and thin knife or an ordinary thread. You can serve an appetizing meal prepared according to a step-by-step recipe with a photo either on its own or on a piece of bread.
Bon Appetit!
Find unusual and original recipes for liver rolls on the gastronomic discoveries site. Try making a roll of different types of liver. Diversify your palate with delicious fillings with mushrooms, vegetables, cheese, herbs and spices. Discover new culinary horizons!
The versatility of this dish lies in the fact that it can be prepared from any liver: beef, pork or chicken. And this process does not take much time. The main requirement for the dish is the absolute freshness of the liver, which can be determined by its even, rich color and pleasant smell. And the variety of fillings just defies description. The roll can be filled with butter. Eggs, mushrooms and vegetables, nuts and all kinds of greens. Here, every culinary specialist can brilliantly show his culinary imagination.
The five most commonly used ingredients in liver roll recipes are:
Interesting recipe:
1. Fry the washed, cleaned chicken liver, making sure that it remains soft.
2. Boil, peel and chop the eggs.
3. Lightly fry the grated boiled carrots with chopped onions.
4. Combine all ingredients and beat with a blender until smooth.
5. Add butter and cream, salt and pepper to taste. Mix.
6. Pour in a little brandy and interrupt again.
7. Cool the liver mass.
8. Make the filling: finely grate the cheese. Mix it with finely chopped herbs. Add some mayonnaise or sour cream. Knead thoroughly until smooth.
9. On the culinary cling film or parchment, line the liver pate in a rectangular layer. Flatten. Tamp.
10. Top with cheese filling evenly.
11. Roll up the pate.
12. Wrap tightly with foil or parchment.
13. Place in refrigerator for 4-5 hours.
The five fastest liver roll recipes:
Helpful hints:
... Cognac can be replaced with wine (port) or vodka.
... If the liver is soaked in milk for at least an hour before cooking, then the dish will turn out to be especially tender.
... Any ingredients can be added to the liver mass: boiled potatoes, herbs, garlic, and so on. All this will further enrich the taste of the roll.
The liver is a tasty and healthy product. So many delicious dishes can be prepared from it! This recipe is one of those yummy. I don't cook it often, but every time I try to add something to the recipe to make it unusual and interesting!
And there is something to add! I'll tell you now about the additions to the "dough", about fillings and about little tricks that will help you get the most delicious dish!
- Liver - 1.5kg (for 2 large rolls or 3 smaller ones);
- Eggs - 3-4 pcs. (depending on the size);
- Onions - 3 pcs.;
- Carrots - 1pc. (small);
- Garlic - 3 teeth;
- Lard - 50-70gr;
- Flour - 2-3 tablespoons;
- Vegetable oil;
- Salt;
- Pepper;
- Dried herbs.
Preparation
Grind the liver. For each roll you need 1 egg. I have one large roll, the other small. I added one egg in there and there.
Pour herbs into the liver - about 1 tbsp. spoons (or to your taste), salt and pepper. Mix everything well.
If you have chicken liver, for greater tenderness and fat content, you can add 1 tbsp. sour cream.
Chop the onion finely, but do not chop it so that the onion does not feel on its own in the roll, but its juice made the dish juicier.
Garlic must be in the roll. The smell of cooked liver is unattractive, and the only thing that neutralizes it is garlic. Therefore, it is better to chop the garlic, and not press it with a press (in this version, it quickly loses its bright taste).
We rub the carrots, and it does not matter, small or large, according to your taste.
Salo! I will explain the presence of this ingredient in the roll. The fact is that the boiled liver is very fresh, there is no fat in it, and therefore in a dish with boiled liver (namely with boiled, not baked, not fried, but with boiled) there is no and cannot be juiciness and tenderness !!!
We "create" the tenderness of the roll by adding juicy onions, fatty lard, sauces (mayonnaise or sour cream). In some cases, I would recommend stewing the carrots a little, so that it absorbs the oil, and in a roll it would look like a "highlight".
So, chop the bacon very finely!
Add onions, carrots and lard to the liver. Mix, evenly distributing vegetables and lard in the "dough".
Pour in flour. You don't need to add a lot of it. Cooked, it holds well when it's only a couple of spoons. If you add more flour, it will clog the liver and the dish will be tough.
We check the consistency of the dough. It slides off the spoon, slowly but surely.
Learn from my mistake. The first time I used a baking sleeve instead of a simple, clean, whole plastic bag. And, as it turned out, in vain. The package is better, more reliable and the shape of the roll is more attractive in it.
We tie the bag on one side. LUBRICATE it with vegetable oil (which I forgot). We put it in a bowl; it will be more convenient to pour the dough into the bag.
Pour out half of the dough. We put the boiled egg (for a small roll, one is enough, for a large one - you can take 2). It is not necessary to heat and level it.
Pour the second half of the dough into a bag.
We tie the bag, cut off the "extra" tail.
Put the roll in boiling water and cook under the lid for 1 hour 20 minutes. We do not heat. Most of the roll is underwater and that's enough. But, if it is necessary to calm the darling, after an hour we turn the roll in the water.
We take out the cooked roll and let it cool COMPLETELY.
I didn’t, and that was my second mistake. As a result, the package was not removed as easily as usual.
We remove the bag, the roll is dense, and the taste is airy.
In the context, the roll is stunningly beautiful!
Bon Appetit!
Similar materials
Probably the easiest, but very delicious chicken liver roll recipe... To prepare a roll, you will need: chicken liver, onions, carrots, butter. If you wish to do roll with filling, then chicken eggs, cheese or mushrooms can be used as the filling.
The cooked roll, according to this recipe, turns out to be tender and appetizing. Of course, you can take any liver, but it is from the chicken liver that the roll turns out to be tender.
The dish belongs to cold appetizers. If you cook it in the evening, you will save time for preparing other dishes on the eve of any holiday, thereby leaving more time for yourself! And now I'll tell you in detail, how to make chicken liver roll with various fillings.
For reference:
- Add 20-30 grams of butter - thanks to the butter, the future roll will not crumble.
- Cut the finished roll with a hot knife, this technique will also help cut the roll without crushing it.
- Always lay the rolled roll with the seam down.
- The ideal filling for any liver roll is butter.
Ingredients:
- Chicken liver - 500 grams;
- Fresh carrots (medium size) - 3 pieces;
- Onions (medium size) - 2 onions;
- Sour cream - 100 grams;
- Butter (softened) - 200 grams;
- Salt, pepper - to taste;
- Fresh herbs (dill, parsley) - to taste;
- Vegetable oil - for frying.
Roll preparation:
1) Before you start making the chicken liver roll, remove the butter from the freezer and leave it warm.
2) Examine the chicken liver carefully, if you notice bile - carefully remove it. Rinse the liver under a tap under running water, put in a colander and let the liquid drain.
3) While the excess fluid is draining from the liver, prepare the vegetables.
- Wash carrots, peel, grate on a coarse grater.
- Peel the onion and cut into cubes, you can cut it coarsely.
4) Cut the liver into medium pieces and fry in a pan with the addition of vegetable oil and sour cream - until tender.
5) Onions will also need to be sautéed in vegetable oil until transparent.
6) Add grated carrots to the onion and fry until tender.
7) After all the ingredients are prepared, we take out the meat grinder and twist them all in a meat grinder or grind them in a blender.
8) After twisting, mix well until smooth, salt and pepper to taste.
Well! Minced meat for their chicken liver roll is ready!
9) Now we proceed to the part of the roll twisting. To do this, you need cling film.
- Spread the film on a flat surface.
- Spread the minced liver meat evenly over the entire surface of the film (1 cm thick), leaving a spade of 5-7 cm along the edges of the spade - this will be needed to tie the roll.
- In the future, if you want to make a roll with a filling, add the filling. How to do this will be individually described for each filling option (later in the article).
- After the filling is laid, gently roll the roll up with cling film.
- Wrap the formed roll with the same cling film, tie the film around the edges and put it in the refrigerator for 5-6 hours.
- After the time has elapsed, take out the roll, remove the cling film, carefully put the liver roll on a beautiful dish and brush it over with softened butter.
- Pre-mix the oil with finely chopped parsley and dill. (If you are going to make a liver roll with a filling and butter will be present in it, then you do not need to coat the roll with butter on top - it will be too greasy, although this is not for everybody!
- Put it back in the refrigerator.
Serve immediately from the refrigerator.
What filling to make a liver roll?
Filling for liver roll with chicken eggs and mayonnaise
To prepare this filling you will need:
- Chicken eggs - 3 pieces;
- Mayonnaise to taste;
- Fresh herbs to taste
- Salt to taste
1) Hard-boiled eggs, peel.
2) We have already prepared the liver mince, evenly distributed it over the cling film, now:
3) Lubricate our minced meat with a thin layer of mayonnaise.
4) Place whole eggs in the middle of the piece.
5) Chop fresh herbs finely and sprinkle on eggs.
6) Roll up the roll, wrap with foil, tie and refrigerate for 2-3 hours.
Serve chilled. Having cut such a roll, guests will be pleasantly surprised. Cut chicken eggs in a liver roll look pretty impressive.
To make the cheese filling you will need:
- Hard cheese - 100 grams;
- Chicken eggs - 3 pieces;
- Butter - 100 grams;
- Salt to taste;
- Greens - for decoration
1) Boil eggs hard-boiled, peel, grate on a fine grater.
2) Grate the cheese on a fine grater.
3) The butter must be softened. Mash the oil with a fork.
4) Combine eggs, cheese and butter, and salt to taste. Stir until smooth.
5) Spread the filling evenly over the liver minced meat laid out on the cling film.
6) Roll up the roll, fix the edges of the film, put in the refrigerator.
Before serving, unfold the chicken liver roll, garnish with herbs and serve.
To prepare the mushroom filling you will need:
- Mushrooms (any) - 400 grams;
- Smoked sausage cheese - 200 grams;
- Onion - 1 onion;
- Mayonnaise to taste;
- Salt to taste.
1) Fry the mushrooms in a pan in vegetable oil with onions, salt, stir, cool.
2) Grate the sausage cheese on a coarse grater.
3) Mix mushrooms, cheese with mayonnaise, salt.
4) Spread the prepared filling evenly over the minced meat from the liver laid out on a cling film.
3) Roll up the roll with cling film, put in the refrigerator.
4) After the roll has cooled, remove it from the refrigerator, unfold it from the film, decorate with herbs and serve.
With this filling option, the roll can be coated with softened butter and herbs on top, as described above.
Processed cheese filling for liver roll
To make the processed cheese filling you will need:
- Processed cheese - 2 pieces;
- Garlic - 2-3 cloves (or to taste);
- Mayonnaise to taste;
- Salt and pepper to taste.
1) Processed cheese will need to be grated. In order to do this conveniently, you need:
- Free the cheese from the food foil in which it was located and place it in a food plastic bag.
- Send our cheese in a bag to the freezer for 30-40 minutes.
- After the time has elapsed, take out the cheese - now you can rub it.
- Take the cheese by one edge, and bend the bag from the other - rub it.
- As the cheese decreases, slide the bag until you have rubbed all the cheese. All the processed cheese is ready!
2) Peel the garlic, pass through a press.
3) Mix melted cheese, garlic, mayonnaise, salt and pepper.
4) Spread the filling evenly over the minced liver and roll.
5) The rest of the steps are as described above.
Liver roll with mushroom and egg filling
To prepare a roll you will need:
- Mushrooms - 400 grams;
- Chicken eggs - 3 pieces;
- Mayonnaise to taste;
- Onions - 1 piece;
- Oil - for frying;
- Salt, spices to taste.
1) Fry mushrooms with onions in vegetable oil - until tender.
2) Eggs need to be boiled hard boiled, peeled and grated on a fine grater, mixed with mayonnaise.
3) Spread the mushrooms on the minced liver in an even layer, and eggs next to it. You will get a two-color filling (as in the photo).
4) Form a roll (as described above). One moment! Roll along the laid out filling, and not across, otherwise it will turn out that half a roll with mushrooms, and the other half with eggs.
5) After the roll has cooled in the fridge, coat it with whipped butter and herbs on top and send back to the fridge until it's time to serve. This chicken liver roll will look very beautiful when cut.
Also use butter or soft processed cheeses as a filling. Mix them with fresh herbs - it will turn out very tasty, and preparing such fillings is very quick and easy.
In fact, you can come up with a filling for a chicken liver roll yourself. You just need to turn to your imagination.
The liver goes well with various types of cheese, eggs, butter, mushrooms, onions and carrots. Combine foods. Try these recipes for liver roll with fillings, or come up with your own signature recipe. Good luck with your cooking!
Bon Appetit!
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