All liver dishes are not only tasty, but also healthy, like all offal. But not everyone likes to mess with them, and they also get bored in the usual fried form, and even in pates. And if you are offered such an optimal solution, where three in one: pancakes, liver and various toppings, then this is already a very attractive, unusually tasty and satisfying snack dish, which is completely impossible to refuse because of its appetizing appearance.
We are talking about liver rolls with filling, the basis for which are liver pancakes. We will tell you how to cook this liver appetizer, authoritatively declaring that we have already tried it at a family feast and made a unanimous decision - a cool appetizer. In parallel with our story, you can watch the whole cooking process on the culinary channel “Vika - simple recipes”, and together with us to say a big and tasty thank you to the charming Vika for such interesting recipe of the most simple, inexpensive and non-deficient products, which almost all constantly live in our refrigerators.
Ingredients for a Cool Liver Snack! Filled liver rolls:
What you need for pancakes:
- chicken liver - 500-600 grams;
- wheat flour - 100 grams;
- fresh chicken egg - 4 pieces;
- fresh milk - 100 milliliters;
- vegetable oil - 2 tablespoons;
- table salt and ground black pepper - to taste.
What you need for the filling:
- hard-boiled chicken egg - 5 pieces;
- chilled processed cheese - 1-2 bags;
- mayonnaise or sour cream - 4 tablespoons;
- fresh dill - optional.
Suggested toppings for liver pancakes:
- mushrooms fried with onions;
- from fried minced meat with onion;
- chicken and mushroom (chopped boiled chicken fillet with fried mushrooms and sour cream);
- minced boiled chicken meat with chopped boiled chicken eggs with sour cream;
- vegetable fry from grated fresh carrots and chopped onions in vegetable oil, with the addition of mayonnaise or sour cream;
- Korean marinated carrots with mayonnaise;
- grated cheese with garlic and mayonnaise.
Let's start with flushing chicken liver under cold water and removing all veins from its surface. Place the liver processed in this way in a blender and twist until a creamy state or achieve the same result by passing through the small holes of the meat grinder.
Pour a portioned amount of milk into the liquid liver mass, stir and add the sifted flour, continuing to stir until the liver dough is even. After that, pour the broken into a separate bowl raw chicken eggs, pepper and salt (to taste), stirring until completely homogeneous with a whisk. Let the dough brew for 15 minutes and then, pouring a little vegetable oil without active aroma, mix the final version of the liver dough for pancakes.
Heat a frying pan with a diameter of 18-20 centimeters over a fire, grease evenly with a brush with vegetable oil and pour the dough into the center of the surface of the pan in the volume of a standard scoop, distributing it quickly with a spoon. Fry the pancakes on both sides, they should turn over easily if all the ingredients are followed. Stack the finished pancakes in a pile. They should get 12-13 pieces.
It is better to fold ready-made pancakes immediately on a cutting board, covering it with baking paper. A round pancake stack needs to be turned into a rectangular one, for which its edges are cut parallel, which are cut into thin strips for their participation in the filling of the rolls. Put chopped pancake trimmings in a suitable container, add finely chopped fresh dill and boiled chicken eggs rubbed through the large side of the grater. Preliminary 15 minutes lying in the freezer compartment of the refrigerator processed cheese also chop on the coarse side of the grater and put to other stuffing products. It remains to add sour cream or mayonnaise, chosen according to your taste; salt and black ground pepper and mix everything evenly.
On each pancake, alternately smear the filling with an even layer and carefully roll all the pancakes into rolls. Beautifully laid rolls can be decorated with a trickle of sour cream or mayonnaise and give them time to soak without fear of cooling - this is, if not a cold, then still a warm snack. Such a dish looks great at any feast and is usually a success even with a rich menu - you have to share the secret of cooking, which is the best compliment for both the dish and the hostess. Bon appetit!
Homemade liver pancake rolls are a tasty moderately spicy snack dish for the festive table. The appetizer is suitable for the male half for alcohol. Cooking pancakes from the liver is a fascinating and moderately laborious process. The liver dough is incredibly tender, and the pancakes themselves are fragrant.
Pancakes are prepared from chilled chicken liver. As a filling we will use soft cottage cheese with roasted carrots with onions and garlic.
Above, we get acquainted with the full list of ingredients and proceed to the preparation of the liver dough.
Chilled chicken liver must be cranked in a meat grinder.
Let's break the chicken egg into minced liver.
Let's pour some milk.
After that, the ingredients are mixed until smooth.
A little salt.
Add to mince wheat flour and mix well again.
The pastry dough turned out quite thick.
Mix the dough with a mixer or blender. Large lumps of the liver should not be.
Grease a well-heated pan with oil. Pour the liver dough onto the frying surface. The dough should be spread in a thin layer in the form of a pancake. Bake the pancake for 5 minutes over medium heat.
Flip over and bake on the other side for another 5 minutes. You can cover the pan while frying.
Ready pancakes from chicken liver are stacked on top of each other and wait until the pancakes cool down.
As a filling we will use fried carrots and soft curd cheese. Pre-fry the carrots with onion and garlic in vegetable oil. Lubricate the surface of the liver pancake with curd cheese. Spread fried carrots on top.
Carefully roll up the pancake. Cooled liver pancakes are very pliable in work - they do not break or crack.
We put the blanks on a flat dish.
Rolls of liver pancakes are ready! We store for a short time under cling film, so as not to wind. Serve the appetizer warm. Garnish with fresh herbs if desired.
This is probably the easiest, but very delicious recipe chicken liver roll. To prepare the roll you will need: chicken liver, onions, carrots, butter. If you wish to do stuffed roll, then you can use chicken eggs, cheese or mushrooms as a filling.
The cooked roll, according to this recipe, is 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 cook 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 crumbling it.
- Always lay the rolled roll seam side down.
- The ideal filling for any liver roll is butter.
Ingredients:
- Chicken liver - 500 grams;
- Fresh carrots (medium size) - 3 pieces;
- Onion (medium size) - 2 onions;
- Sour cream - 100 grams;
- Butter (softened) - 200 grams;
- Salt, pepper - to taste;
- Fresh greens (dill, parsley) - to taste;
- Vegetable oil - for frying.
Roll preparation:
1) In advance, before you start preparing the chicken liver roll, remove the butter from the freezer and leave it warm.
2) Carefully inspect the chicken liver, if you notice bile, carefully remove it. Rinse the liver under running water, put in a colander and let the liquid drain.
3) While excess liquid is draining from the liver, prepare vegetables.
- Wash the carrots, peel, grate on a coarse grater.
- Peel the onion from the husk and cut into cubes, you can cut 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 the grated carrots to the onions and fry until tender.
7) After all the ingredients are prepared, we take out the meat grinder and twist all of them in a meat grinder or chop 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 let's move on to the rolling part. To do this, you need cling film.
- Lay the film on a flat surface.
- Spread the minced liver evenly over the entire surface of the film (1 cm thick), leaving a spade of 5-7 cm free space around the edges - this will be needed to tie the roll.
- In the future, if you wish to make a roll with filling, put the filling. How to do this will be individually described for each filling option (later in the article).
- After the filling is laid, carefully roll the roll with cling film.
- Wrap the formed roll with the same cling film, tie the film around the edges and refrigerate for 5-6 hours.
- After the time has elapsed, remove the roll, remove the cling film, carefully place the liver roll on beautiful dish and brush it over with softened butter.
- Mix the oil with finely chopped parsley and dill beforehand. (If you are going to cook a liver roll with a filling and butter will be present in it, then you do not need to coat the roll with oil on top - it will be too greasy, although this is not for everyone!
- Put it back in the refrigerator.
Serve immediately, taking it out of the refrigerator.
With what filling to make a liver roll?
Stuffing for liver roll of 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 boil eggs, peel.
2) We have already prepared minced liver, evenly distributed 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 workpiece.
5) Finely chop the fresh herbs and sprinkle over the eggs.
6) Roll up the roll, wrap with cling film, tie and place in the refrigerator for 2-3 hours.
Serve chilled. Having cut such a roll, guests will be pleasantly surprised. Sliced chicken eggs in a liver roll look pretty impressive.
To prepare the cheese filling you will need:
- Hard cheese - 100 grams;
- Chicken eggs - 3 pieces;
- Butter - 100 grams;
- Salt - to taste;
- Greens - for decoration
1) Hard-boil eggs, peel, grate on a fine grater.
2) Cheese grate on a fine grater.
3) Butter should be softened. Fluff the butter with a fork.
4) Mix eggs, cheese and butter, salt to taste. Stir until smooth.
5) Spread the filling evenly over the minced liver laid out on cling film.
6) Roll up the roll, fix the edges of the film, put in the refrigerator.
Before serving, unroll 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;
- Bulb onion - 1 onion;
- Mayonnaise - to taste;
- Salt - to taste.
1) Fry the mushrooms in a pan in vegetable oil with onions, salt, mix, cool.
2) sausage cheese grate on a coarse grater.
3) Mix mushrooms, cheese with mayonnaise, salt.
4) Spread the prepared stuffing evenly over the minced liver laid out on cling film.
3) Roll up the roll with cling film, put in the refrigerator.
4) After the roll has cooled, take it out of the refrigerator, unwrap it from the film, garnish with herbs and serve.
With this filling option, the roll can be coated on top with softened butter and greens, as described above.
Cream cheese filling for liver roll
To prepare the cream cheese filling you will need:
- Processed cheese - 2 pieces;
- Garlic - 2-3 cloves (or to taste);
- Mayonnaise - to taste;
- Salt, pepper - to taste.
1) Melted cheese will need to be grated. In order to make it convenient, you need:
- Release 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, remove the cheese - now you can rub.
- Take the cheese by one edge, and bend the bag from the other - we rub it.
- As the cheese decreases, move the bag until you have grated all the cheese. All melted 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 up the roll.
5) The rest of the steps are as described above.
Liver roll stuffed with mushrooms and eggs
To make the roll you will need:
- Mushrooms - 400 grams;
- Chicken eggs - 3 pieces;
- Mayonnaise - to taste;
- Onion - 1 piece;
- Oil - for frying;
- Salt, spices - to taste.
1) Saute mushrooms with onions in vegetable oil until tender.
2) Hard-boiled eggs, peel and rub on a fine grater, mix with mayonnaise.
3) Put the mushrooms on the minced liver in an even layer, and next to the eggs. You will get a two-color filling (as in the photo).
4) Form a roll (as described above). One moment! Twist along the laid out filling, and not across, otherwise it will turn out that half of the roll is with mushrooms, and the second half is with eggs.
5) After the roll has cooled in the refrigerator, brush it on top with whipped herb butter and put it back in the refrigerator until it's time to serve. Such a chicken liver roll will look very nice on the cut.
Use as a filling also butter or soft processed cheeses. 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.
Liver pairs well with various types cheeses, eggs, butter, mushrooms, onions and carrots. Combine products. Try to cook a liver roll with fillings according to these recipes or come up with your own signature recipe. Good luck with your cooking!
Bon appetit!
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With a minimum of hassle, in a few simple culinary steps, the usual liver paste turn 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 into a “roll” with a thin oil layer and put in the refrigerator until solidified / compacted.
The finished liver roll with butter is easily cut into portioned pieces, is easily applied to bread and retains the delicate, silky texture inherent in a standard pâté. 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
- 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.
- Then turn over the pieces, fry the second side for a couple of minutes.
- 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.
- After cooling, we shift the liver with vegetables into a convenient bowl, using the submersible nozzle of the blender, grind the mass to a minimum grain size (or pass the ingredients through a meat grinder twice).
- 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.
- We take the butter out of the refrigerator in advance, let it melt as much as possible with room temperature. We distribute the already thoroughly softened creamy butter mass in a thin layer over the pate. For convenience, first lower a clean tablespoon in hot water and wipe dry - using this method, the oil will be smeared much easier.
- Further, helping with foil, carefully fold the liver "canvas" into a roll, similar to making rolls.
- 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!
It's great when you can cook specialty of the house from budget products, the very ones that you can buy in any store. Judge for yourself: liver, cheese, onions, eggs. If desired, chicken liver, of course, can be changed to turkey or beef.
Separately, a few words about the use of mayonnaise. Of course it would be perfect homemade mayonnaise, but if you are not used to doing it yourself, then it is quite possible to use a store product or any other white sauce which you like more (I want to clarify that the recipe for this roll does not include heat treatment mayonnaise, so you can safely use this product).
To make my roll, I took a double portion of the products, because my eaters are very fond of such an appetizer.
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 on a coarse grater hard cheese. Add grated yolks to it boiled eggs. And fasten the cheese-egg mass with mayonnaise. Temporarily set the workpiece aside.
Now let's make the liver layer. Rinse raw chicken liver thoroughly, remove unnecessary films, and dry. If you want, you can cut the liver 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 pan with a minimum amount of vegetable oil, I put the prepared liver and chopped onion. 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: fast frying over high heat. During frying, the liver needs a little salt and pepper.
According to your taste, you can add your favorite spices, herbs, spices. For example, I love heavily peppered liver, so I'm not afraid to overdo it with pepper. It will be tasty and bright if you add carrots or red to the future liver pate. Bell pepper. In general, you can experiment with additives. When the frying is completed, let the liver cool down a bit.
Now chicken liver with onions, as well as proteins boiled eggs, you need to turn into a pate mass. For these purposes, you can use a meat grinder, food processor or blender (as in my case). Our task is simply to turn the ingredients into a gentle puree.
In total, we have both layers of the future roll ready. However, remained important nuance- they need to be sealed with gelatin. To do this, dry gelatin is diluted with six tablespoons of boiled water, the mixture is slightly heated so that the gelatin is completely dissolved (do not forget that gelatin should never be boiled!). The resulting gelling mixture is poured equally into both prepared masses - into the liver and cheese. Gently mix each layer.
It remains only to give the shape of a beautiful roll with stains. Everything is simple here: lay a large plastic bag on the kitchen table, lay the cheese layer on it with a neat rectangle, and on top - in the center - a slightly smaller rectangle of the liver layer.
Now, helping ourselves with a covered bag, we roll everything into a roll. There may be a feeling that nothing will work out, that the layers turned out to be too liquid. But don't worry, the gelatin will soon start working and hold 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 (so the dish does 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 sent to the refrigerator for complete solidification - for about 2-3 hours.
And after that, you can get the finished snack roll and cut into the desired pieces. Cheese-liver roll will look beautiful in a snack cut on holiday table. Highly delicious sandwiches obtained with such a roll. And most of all I like to eat a piece of a bright beautiful roll just a bite with a cup of hot strong coffee.
