Liver roll. Liver roll with butter

Liver roll with butter Along with dumplings and Olivier salad, I would classify them as my favorite dishes. I just love various liver dishes, in particular I really love liver pates. The liver roll, the step-by-step recipe of which I want to offer you, is nothing more than a pate decorated in the form of a roll with filling.

Ingredients:

Beef liver - 700-800 gr.,
Onions - 2 pcs.,
Carrots - 2 pcs.,
Bell pepper - 1 pc.,
Garlic - 1 head,
Butter - 240 -300 gr.,
Salt,
Ground black pepper or other spices,
Sunflower oil

Liver roll with butter - recipe

The preparation of liver roll with butter will consist of four stages. The first stage is preparing the ingredients for the liver. The second stage is preparing the pate. The third stage is preparing the butter filling for the pate. The fourth stage is the formation of the liver roll itself with butter. To prepare liver pate we need onions and carrots. These vegetables should be peeled and chopped. Grate the carrots on a fine grater, cut the onion into small cubes.

Liver roll with butter. Photo

Hello friends. Why go to the store and buy something that you can prepare in a short time at home. I'm talking about liver roll with butter– the recipe is simple and you won’t have any difficulties when preparing it, because I described it in great detail.

You can prepare many delicacies at home, including liver roll, which will look great as an appetizer on the holiday table. The main ingredient of the recipe is, of course, liver.

If you have chicken liver, it is very tasty when cooked in pots, take a look. You can even make original rolls with cod liver, read.

I bought pork liver the day before and used it. Although you can cook from various livers, chicken, beef, etc. And you can combine them with different proportions. In any case, it will turn out delicious.

Carrots give the roll a beautiful color, and fried onions and carrots add additional flavor.

The basic process consists of making liver pate, which I describe in great detail below. I use butter and boiled carrots for the filling. If you don’t quite like this filling, you can use your own, for example, boiled eggs, chopped herbs and butter, or something of your own.

The main thing in this recipe is that our liver pate turns out elastic, and the liver roll does not crumble when cutting.

I wrote down the ingredients for the roll exactly as much as I spent:

Any liver 900g;
A pack of butter 200g;
4 medium onions;
5 medium carrots;
Homemade seasoning;
Parsley;
Salt.

How to make liver roll at home

But I want to immediately note my mistakes, because the last time I liver roll with butter I cooked it a long time ago and forgot a little. At least it turned out very tasty for me.

I threw the whole liver into the boil, but it would have been better if I cut it into pieces, twisted it through a meat grinder only once, but it was necessary at least 2 times, so that when cutting the finished roll, the knife would go like clockwork and not cling to liver pieces.

Well, now we can get started.

Remove the butter from the refrigerator in advance and let it soften. Remove any veins from the liver and it is recommended to remove the film, but I did not remove the film. Everything was cooked perfectly, twisted and eaten without a trace. Cook one. Finely chop the rest. Chop the onion too.

We will cook the liver without salt and spices. Boil water in a saucepan. Immerse the chopped liver in it. As you can see, I cooked it whole. Wait for the broth to boil. Cook for 15-20 minutes. Skim off the foam.

Take out the liver piece, make a cut, if the inside is the same color as the outside, take it out. You can leave the liver to cool in the pan, but this will take a lot of time. I put it in a bowl and simply poured broth over it so that it would be juicier and not chapped.

Divide the butter as follows. Cut off 50 g or ¼ part and throw it into a hot frying pan. Divide the rest of the oil in half and set aside for now.

Fry the onion.

Add carrots.

Let's fry together. Salt and sprinkle, which I prepare myself and also at home. Remove from heat.

Grind the liver in a meat grinder.

We also twist all the contents of the frying pan here.

Mix everything, taste for salt and if it’s not enough, add more. We also pass the liver mass through a meat grinder at least once.

Melt the cut-off half of the butter in the same frying pan and pour into the liver pate. Mix. The pate should be elastic.

We spread parchment larger than 25x35 cm. Place the entire liver mass in the middle. Using a spoon, distribute it evenly and create a rectangle shape of 25x35 cm (approximately). I did it with my hands. Apply the remaining oil with a knife in a thin layer.

Peel the cooked carrots and cut them lengthwise into several pieces. Lay along the length.

Sprinkle with parsley (optional).

Carefully, we try to tightly roll the roll, freeing the already twisted side from the parchment.

Wrap it in paper. You can squeeze it a little so that everything inside the roll sticks together and there are no empty spaces left. Place in the refrigerator to cool for a couple of hours. During this time it will become hard, but will cut like butter and not crumble.

We take it out, unfold it, cut it and admire it. It's better to try it right away. Can be served liver roll with butter, prepared at home, for the holiday table.

Bon appetit.

P.S. Do you prepare such rolls or are you just learning? What do you use for the filling? I will advise anyone in the comments if there are any difficulties during preparation. Subscribe, I’ll be happy to share my goodies.

Description

Liver roll it turns out tasty and healthy, and its preparation is a simple task that even a novice housewife can handle. The main thing is to follow the instructions and there will be no problems.

Which liver should you prefer? Pork, chicken, beef will do. Most often it is made 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 be the binding component. The result is a very tasty roll that can be cut into pieces or used as a pate.

Calorie content is kilocalories per 100 grams. This means that every housewife can make such a roll from boiled ingredients and treat her loved ones to it at least occasionally.

A step-by-step recipe with photos is below, follow it when preparing a delicious dish with filling inside. Ease of cooking is one of the main advantages. The food can be eaten immediately, and its taste will be pleasant and piquant.

We wish you good luck in your culinary experiments at home!

Ingredients

(600 g)
(2 pcs.)
(1-2 pcs.)
(120 g)
(chopped, 1 tbsp.)
(2 pcs.)
(for frying)
(taste)
(taste)

Cooking steps

Beef liver should be taken frozen. Then it is easy to cut into pieces. If there is film or membranes, you need to get rid of them. Place the pieces of product in a bowl and fill 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.

The carrots are peeled, washed, dried and grated on a medium grater.

Both vegetables need to be placed in a frying pan with heated vegetable oil. Add salt to taste.

Let the butter sit at room temperature until it softens. Then add herbs and salt to taste.

After that, the products need to be mashed until smooth using 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 put a pan of salted water on the stove. As the liquid boils, you need to lower the offal into it and boil for 15-20 minutes. 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 passed through a meat grinder.

Chop the fried vegetables in the same way.

To ensure homogeneity of the mass, you need to pass it through the meat grinder again and mix all the ingredients well. Ground black pepper and salt are added to taste, you can additionally use garlic and your favorite spices. Stir the mixture again until it is smooth. If it is too dry and not flexible, 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.

On top of 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 rolling the roll. Roll the mass gradually, helping to release the parchment.

You should have a finished roll.

The workpiece should be wrapped in parchment paper and placed in the refrigerator. Approximate hardening 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 ordinary thread. You can serve this delicious dish, prepared according to a step-by-step recipe with photos, either on its own or on a piece of bread.

Bon appetit!

Liver roll is a hearty and healthy snack. The dish is based on ordinary liver pate, but smart housewives thought of giving the mass an unusual shape. Thanks to this solution, it looks very impressive and unusual when served.

Some housewives for some reason neglect liver dishes, be it pork or beef liver. But this product is quite tasty, healthy and necessary for our body. In Soviet times, not a single canteen or restaurant could do without some kind of signature liver dish. So today, we will look at one of these dishes.

Liver roll with butter

Ingredients

To prepare liver roll you need to take:

Chilled pork or beef liver – 800-900 grams. You can also use chicken liver - the taste will be more delicate;
Butter – 200 gram pack;
4-5 heads of hard onions;
The same amount of carrots as onions;
Salt, pepper, bay leaf;
Finely chopped fresh herbs.

Classic recipe for making liver roll with butter

Each housewife knows her own unique way of preparing a delicious liver roll with butter, but there is a traditional recipe. First you need to prepare the liver pate, then combine it with butter, shape it - this will take from 40 to 60 minutes.

Step 1. The liver needs to be washed, cut into several pieces, placed in a pan and then filled with a small amount of water. It’s important that you don’t need to add salt to the water, otherwise it will draw out all the moisture from the offal and it will turn out a little dry. It’s better to throw a couple of bay leaves and a few black peppercorns into the pan for flavor. It is enough to boil the liver for 10-15 minutes, then drain the water and leave the product to cool.

Step 2. Peel the onions and carrots, finely chop or grate. In a heated frying pan, melt a slice of butter (about 50 grams - this is a quarter of the total amount) and fry the vegetables. A few minutes before readiness, you need to add salt and pepper to the sauté, and other spices if desired.

Step 3. The cooled boiled liver must be ground through a meat grinder. Combine the resulting mass with fried onions and carrots and grind through the meat grinder again. Double chopping is necessary so that the finished product is easy to cut with a knife and has a delicate taste.

Step 3. Now that the liver pate is ready, you need to place it on parchment paper for baking or regular cling film. The mass needs to be leveled with a spoon or rolling pin, and the thickness of the layer should be about the size of a finger. You need to apply butter to the leveled surface; the layer should be slightly thicker than on a sandwich. Then sprinkle the oil layer with chopped herbs.

Step 4. Now you can start forming the liver roll with butter. For those who have prepared sushi at home, the technique of rolling the roll will be simple - you need to form a dense sausage from minced liver. The mass must be compacted well and placed in parchment or film in the refrigerator for several hours. This action is necessary so that the roll hardens and cuts well.

Step 5. Before serving, remove the roll from the refrigerator and cut into slices. You can decorate the dish with sprigs of herbs or fresh vegetables.

Cookman to help

When preparing liver roll with butter, you can modify the recipe. So, some housewives mix butter with chopped boiled yolks; you can put a whole boiled egg in the core of the roll - the cut will look very beautiful.

Liver roll with butter- a tasty and at the same time healthy snack that even a novice cook can prepare. The main thing is not to be afraid to experiment with the filling, then you can achieve a unique taste every time.

P.S.

Did you like the recipe? Maybe there is something else worth adding or do you have your own amazing recipe for this wonderful dish? Or perhaps a small but important secret? Write about this in the comments, and many will know about it, and naturally they will be grateful to you.

It’s great when you can prepare a signature dish from budget products, the same ones that you can buy in any store. Judge for yourself: liver, cheese, onions, eggs. If desired, chicken liver can, of course, be replaced with turkey or beef.

Separately, a few words about the use of mayonnaise. Of course, homemade mayonnaise would be ideal, but if you are not used to making it yourself, then you can easily use a store-bought product or any other white sauce that you like best (I would like to clarify that the recipe for this roll does not include heat treatment of mayonnaise, so, you can safely use this product).

To make my roll, I used a double portion of the ingredients because my eaters really love this snack.

As you can see in the photo of the finished roll, it consists of two layers. Let's start with a light - cheese - layer. To do this, grate hard cheese on a coarse grater. Add grated yolks of boiled eggs to it. And seal the cheese-egg mass with mayonnaise. Temporarily set the workpiece aside.

Now let's make the liver layer. Raw chicken liver must be thoroughly washed, unnecessary films removed, and dried. If you want, you can cut the liver into large pieces, or you can leave it whole. This is not a fundamental question, because we will subsequently make pate from the liver.

In a well-heated frying pan with a minimum amount of vegetable oil, I place the prepared liver and chopped onions. Fry very quickly over high heat, stirring constantly. I like it when the liver remains tender, literally melts in your mouth. And in order to achieve this effect, I know only one way: quick frying over high heat. During frying, the liver should be lightly salted and peppered.

You can add your favorite spices, herbs, and herbs according to your taste. For example, I love very peppery liver, so I’m not afraid to overdo it with pepper. It will be tasty and bright if you add carrots or red bell peppers to the future liver pate. In general, you can experiment with additives. When frying is complete, let the liver cool slightly.

Now the chicken liver with onions, as well as the whites of boiled eggs, need to be turned into a paste mass. For these purposes, you can use a meat grinder, food processor or blender (as in my case). Our task is to simply turn the ingredients into a soft puree.

In total, we have both layers of the future roll ready. However, there remains an important nuance - they need to be held together with gelatin. To do this, dilute dry gelatin with six tablespoons of boiled water, heat the mixture slightly so that the gelatin is completely dissolved (do not forget that gelatin should never be boiled!). We pour the resulting gelling mixture equally into both prepared masses - liver and cheese. Gently mix each layer.

All that remains is to shape it into a beautiful roll with streaks. Everything is simple here: lay a large plastic bag on the kitchen table, place the cheese layer on it in a neat rectangle, and on top - in the center - a slightly smaller rectangle of the liver layer.

Now, helping ourselves with a blanket, we roll everything into a roll. You may feel like nothing will work, that the layers are too liquid. But don't worry, the gelatin will soon start working and bind our layers together into a beautiful roll. After you have rolled the roll, wrap it in foil like candy. Firstly, it is more convenient to store food in the refrigerator in foil (this way the dish will not absorb foreign odors), and secondly, already in foil you can mechanically correct the shape, giving it smoother, regular outlines.

Now the roll needs to be placed in the refrigerator to completely harden - about 2-3 hours.

And after that you can take out the finished snack roll and cut it into the desired pieces. Cheese and liver roll will look beautiful in a snack bar on a holiday table. Very tasty sandwiches are made with this roll. And what I love most is to eat a piece of a bright, beautiful roll just as a bite with a cup of hot, strong coffee.