Liver salad with nuts
Recipe information Information icon - Master recipes
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Cooking:
30 min.
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Servings per container:
6
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Complexity:
Middle
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Calorie content:
10.39
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Carbohydrates:
0.14
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Fats:
0.71
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Squirrels:
0.87
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Water:
0.1
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Pomegranate Stew with Chicken (Khoresh Fesenjan)
Heat olive oil in a large skillet over medium heat. Pl...
Spray a large skillet with cooking spray and heat over medium-low heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more. Stir in potatoes and broccoli; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir well and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Easy Kielbasa Skillet Dinner
Spray a large skillet with cooking spray and heat over...
Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.
Lemon Herb Quinoa
Stir water, quinoa, lemon juice, lemon zest, parsley,...
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix together mashed bananas, milk, egg, honey, and vanilla in a bowl. Stir in oats, cinnamon, baking powder, and salt until well combined. Add more oats if the batter is too runny. Spoon mounds of batter a few inches apart onto the prepared baking sheet. Bake in the preheated oven until the tops look dry and edges are golden, about 15 minutes.
Clean Banana Oat Cookies
Preheat the oven to 350 degrees F (175 degrees C). Lin...
Preheat the oven to 425 degrees F (220 degrees C). Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat. Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken. Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes. Photo by Mark Matheny.
Chef John's Chicken Under a Brick
Preheat the oven to 425 degrees F (220 degrees C). Use...
Preheat an outdoor grill for high heat. Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt. Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges. Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds. Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.
Smoky Irish Wolfhound
Preheat an outdoor grill for high heat. Cut grapefruit...

Ingredients

№ Title Value
1. Chicken liver 400 gram
2. Walnuts 70 gram
3. Carrot 2 PC.
4. Bulb onions 2 PC.
5. Flour 2 tbsp
6. Curry 2 tbsp
7. Black pepper 2 tbsp
8. Salt taste
9. Vegetable oil taste
10. Green peas 3 tbsp
11. Mayonnaise 3 tbsp
12. Pickles 3 PC.

Cooking

1 . Stage

I chopped the peeled carrots and onions with my helper - a food processor

1. Stage. Liver salad with nuts: I chopped the peeled carrots and onions with my helper - a food processor

2 . Stage

Fry carrots and onions in a frying pan greased with vegetable oil until tender. Season with salt.

1. Stage. Liver salad with nuts: Fry carrots and onions in a frying pan greased with vegetable oil until tender. Season with salt.

3 . Stage

Set aside a few halves of the walnuts for decoration. Chop the remaining walnuts. I did this with a food processor.

1. Stage. Liver salad with nuts: Set aside a few halves of the walnuts for decoration. Chop the remaining walnuts. I did this with a food processor.

4 . Stage

Mix flour, salt, curry, black pepper in a bag. Fold the cleaned clean liver in a bag, shake well. Fry the liver on both sides in a hot frying pan, greased with a sufficient amount of vegetable oil, until appetizing golden roasts appear. The liver is fried very quickly. Cut one piece, if there is no red spot in the middle - the liver is ready. Set aside a few pieces for decoration. Cut the rest into strips.

1. Stage. Liver salad with nuts: Mix flour, salt, curry, black pepper in a bag. Fold the cleaned clean liver in a bag, shake well. Fry the liver on both sides in a hot frying pan, greased with a sufficient amount of vegetable oil, until appetizing golden roasts appear. The liver is fried very quickly. Cut one piece, if there is no red spot in the middle - the liver is ready. Set aside a few pieces for decoration. Cut the rest into strips.

5 . Stage

Mix chopped liver, onion, carrot, green peas, finely chopped nuts and julienne pickles with 2 spoonfuls of mayonnaise.

1. Stage. Liver salad with nuts: Mix chopped liver, onion, carrot, green peas, finely chopped nuts and julienne pickles with 2 spoonfuls of mayonnaise.

6 . Stage

Place the salad as a pile in a salad bowl or on a plate. Decorate with the remaining mayonnaise, walnut halves and liver slices. Bon appetit.

1. Stage. Liver salad with nuts: Place the salad as a pile in a salad bowl or on a plate. Decorate with the remaining mayonnaise, walnut halves and liver slices. Bon appetit.
Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Pomegranate Stew with Chicken (Khoresh Fesenjan)
Heat olive oil in a large skillet over medium heat. Pl...
Spray a large skillet with cooking spray and heat over medium-low heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more. Stir in potatoes and broccoli; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir well and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Easy Kielbasa Skillet Dinner
Spray a large skillet with cooking spray and heat over...
Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.
Lemon Herb Quinoa
Stir water, quinoa, lemon juice, lemon zest, parsley,...
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix together mashed bananas, milk, egg, honey, and vanilla in a bowl. Stir in oats, cinnamon, baking powder, and salt until well combined. Add more oats if the batter is too runny. Spoon mounds of batter a few inches apart onto the prepared baking sheet. Bake in the preheated oven until the tops look dry and edges are golden, about 15 minutes.
Clean Banana Oat Cookies
Preheat the oven to 350 degrees F (175 degrees C). Lin...
Preheat the oven to 425 degrees F (220 degrees C). Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat. Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper. Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken. Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes. Photo by Mark Matheny.
Chef John's Chicken Under a Brick
Preheat the oven to 425 degrees F (220 degrees C). Use...
Preheat an outdoor grill for high heat. Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt. Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges. Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds. Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.
Smoky Irish Wolfhound
Preheat an outdoor grill for high heat. Cut grapefruit...