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Liver roll butter side up. Liver roll and various recipes for its preparation. Liver roll with butter

Liver roll is a hearty and nutritious snack, in addition, it is very healthy due to the main ingredient, namely beef liver. In addition to the liver, the mass for making the roll contains browned vegetables, they make the roll more juicy and tender. The filling for the roll will be butter.

The roll turns out to be very beautiful and appetizing in the cut, it will easily become the main decoration of the festive table. Despite its unusual appearance, beef liver roll with butter is prepared very quickly, the recipe contains a small number of operations.

Prepare all the items on the list. Remove the butter from the refrigerator in advance so that it becomes soft.

Wash the liver well, remove a thin film, cut off possible streaks and blood clots. Cut the liver into large pieces. To make soft liver easier to cut, slightly freeze it in the freezer compartment, it will become harder. Place the liver in a pot of boiling water. In just a few minutes, a large amount of foam will appear on the surface, which must be removed with a slotted spoon. It is not necessary to salt the liver during the cooking period, salt will make it tough. Cook the offal for the next 20 minutes; you should not cook the liver longer. Drain the water, cool the liver to a warm state.

At the same time, prepare the vegetables. Free the onions and carrots from the top layer, chop the carrots into strips using a grater, chop the onion with a knife in the form of cubes. Pour the mixture of vegetables into a heated oil pan.

Saute carrot-onion shredder over low heat for the next 6-8 minutes, covering the container with a lid. Stir the vegetable shredder periodically with a spatula, avoiding burning. Soft, oil-soaked vegetables also cool slightly after sautéing.

Place the liver and vegetable mixture while warm in a blender container. It is better to make a bookmark in small portions so that the components are better interrupted. Turning on the kitchen machine at full speed, turn the contents of the bowl into a smooth homogeneous mass. The blender can be replaced with a meat grinder.

Lay a piece of foil on the work surface, flatten it, put the liver mixture on top. Using a spatula, spread it over the surface of the foil, getting a rectangular layer no more than 1 centimeter thick.

Top the liver sheet with the rest of the oil, smooth it with a silicone spatula.

Roll the workpiece into a tight roll, helping with foil.

Wrap the roll on all sides with cling film, load it on the refrigerator shelf for the next 3 hours, if possible longer, then the roll will harden better.

Beef liver roll with butter is ready. Cut it into portioned pieces, lay them on slices of a loaf.

Bon appetit!


Liver roll with butter - recipe with photo:

Initially, you should prepare the main component of the dish - chicken liver. It must be washed well, blotted with a towel, cleaned of film and fat. It is also necessary to first remove the butter from the refrigerator, it should become soft and elastic.


Throw the liver into a saucepan with water, set on fire, cook until ready for about 10-12 minutes after the boiling stage, season with salt. Drain the hot water and leave the liver to cool.


In the meantime, start chopping vegetables. Peel the onion from the film, chop into cubes.


Remove the top layer from carrots with a knife, rinse, chop with a grater with large holes.



Clean the bell pepper from seeds, remove the tail, cut into strips. Wash greens under running water, finely chop.


Then mix 150 g of soft butter in a separate bowl with herbs, crush with a fork.


Pass the cooled chicken liver through a meat grinder, alternating it with small portions of fried vegetables and garlic. Throw the remaining 50 g of oil into the resulting mass, mix thoroughly so that the oil is completely combined with the liver base. Taste the liver pâté, adding salt and pepper if necessary.


Lay a piece of foil on the work surface, place the liver pate in an even layer on top (about 1 centimeter thick), then apply a layer of butter with herbs, lay pepper strips (as shown in the photo).


Further, using foil, roll the liver tissue into a roll, which is then wrapped with cling film or the same foil. The appetizer will turn out beautiful in the cut if the oil hardens well, so the roll should be loaded into the refrigerator for 3 hours.


Appetizing liver roll with butter is ready!


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

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 specialty from the liver. So today, we will consider one of these dishes.

Liver roll with butter

Ingredients

To prepare a 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 tender;
  • Butter - a 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 liver roll with butter

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

Step 1. The liver must be washed, cut into several pieces, put in a saucepan and then filled with a little water. Important - you do not need to add salt to the water, otherwise it will draw out all the moisture from the offal, and it will turn out to be dryish. It is better to throw a couple of bay leaves and a few peas of black pepper 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 onions and carrots, finely chop or chop on a grater. In a heated frying pan, melt a slice of butter (about 50 grams is a quarter of the total) and fry the vegetables. A few minutes before readiness, salt and pepper should be added to the passerovka, if desired, other spices.

Step 3. The cooled boiled liver must be ground through a meat grinder. Combine the mass thus obtained with fried onions and carrots, and again scroll through a meat grinder. Double grinding is necessary so that the finished product is easily cut with a knife and has a delicate taste.

Step 3. Now that the liver pate is ready, put it on baking parchment paper or plain cling film. The mass must be leveled with a spoon or rolling pin, and the thickness of the layer should be about the size of a finger. On a leveled surface, you need to apply butter, 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 a liver roll with butter. For those who cooked sushi at home, the roll rolling technique will be simple - you need to form a dense sausage from minced liver. The mass must be well tamped, and in parchment or film sent to the refrigerator for several hours. This action is necessary in order for the roll to freeze and cut well.

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

Kuhoman to help

When preparing a 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 cook. The main thing is not to be afraid to experiment with the filling, then each time you can achieve a unique taste.

P.S.

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

With a minimum of hassle, in a few simple culinary steps, we turn an ordinary liver pate into an elegant, presentable roll with a contrasting butter filling. We combine the fried liver with juicy onions and sweet carrots, puree with a blender, roll it into a “roll” with a thin oil layer and put it in the refrigerator until solidified / compacted.

Ready-made liver roll with butter is easily cut into portioned pieces, easily applied to bread and retains the delicate, silky texture inherent in a standard pate. The recipe applies to all types of liver - you can use beef, pork, chicken and other offal.

Ingredients:

  • chicken liver (or other) - 500 g;
  • onion - 150 g;
  • carrots - 100 g;
  • salt, pepper - to taste;
  • vegetable oil (for frying) - 2-3 tbsp. spoons;
  • butter - 100 g.

Liver roll with butter step by step recipe with photo

  1. The liver, washed several times under running water, cut into medium-sized pieces. Dry in a hot frying pan with vegetable oil for 2-3 minutes, setting the maximum heat.
  2. Then turn over the pieces, fry the second side for a couple of minutes.
  3. We load onion, previously peeled and chopped into small cubes, as well as carrots, grated with large straws, to the whitened liver, mix the mixture. Having reduced the heat, steam the contents of the pan under the lid for 10-15 minutes - until the liver is fully cooked and the onions and carrots are softened. Salt/pepper.
  4. After cooling, we shift the liver with vegetables into a convenient bowl, using a submersible blender nozzle, grind the mass to a minimum grain size (or pass the ingredients through a meat grinder twice).
  5. We cover the working surface with a sheet of thick foil, spread the liver mass with an even layer about 1 cm thick on top.
  6. We take the butter out of the refrigerator in advance, let it melt as much as possible at room temperature. We distribute the already thoroughly softened creamy butter mass in a thin layer over the pate. For convenience, we first dip a clean tablespoon in hot water and wipe it dry - using this method, the oil will be smeared much easier.
  7. Further, helping with foil, carefully fold the liver "canvas" into a roll, similar to making rolls.
  8. Wrapped in foil, put the pate in the refrigerator for 3-4 hours. During this time, the oil will harden, and the appetizer itself will “get stronger” and will better keep its shape. After the specified time, a delicious liver roll with butter can be spread on bread and brought to the table!

Bon appetit!

Such a delicious liver roll is prepared by my mother for every celebration. The recipe has been perfected and approved by all guests.

This beef liver roll recipe seems to contain a large amount of butter. But this excess guarantees the finished product softness, tenderness and eliminates dryness.

Ingredients:

  • beef liver - 1 kg;
  • carrots - 300 g;
  • onion - 300 g;
  • butter - 500 g;
  • salt, pepper to taste.

Cooking liver roll

Cutting and preparing beef liver

It is better to use a thin edge of beef liver, as it has fewer hard vessels. Rinse fresh liver. Remove the film by picking it up with a sharp knife and pulling it with your hand.


Cut into large pieces and remove the vessels.


Place liver pieces in boiling water and cook for 10 minutes. Remove the liver from the pan, put it in a large plate and cool.


Vegetables

Peel and wash carrots and onions. Grate the carrots, and finely chop the onion.


Melt 150 g of butter in a frying pan. Fry carrots and onions over medium heat, salt while frying.


Roll

In a meat grinder, pass the boiled liver three times through a fine grate along with carrots and onions. Do not be lazy and scroll the products exactly 3 times, then the finished liver roll will be tender.


During the second scrolling, straighten the liver mass on salt and black pepper. After the third scroll, add 100 g of softened butter and mix well.

Put the liver mass on parchment paper in the form of a rectangle with a thickness of 0.6-0.8 cm.


Cut the remaining butter into 0.3 cm thick cubes, put on top of the liver mass.