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Turkey liver in tomato sauce with rice garnish

Turkey liver in tomato sauce with rice garnish

For turkey liver in tomato sauce:

First we wash the liver, cut it into slices of about 3 cm and let it drain well.

In a cooking bowl, drizzle a little olive oil, add finely chopped onion and sliced ​​garlic, let them cook well until they become a little golden, add the bay leaves and paprika and mix continuously for half a minute.

Then put the liver and heat it together with the mixture for a few minutes. Add the tomato juice, wine, oregano, thyme and let it boil for about half an hour until the sauce is formed. Before turning off the heat add the chopped dill, salt and pepper after season. Season with green parsley.

For rice:

In a cooking pot add 2 cups of rice, 6 cups of water, a pinch of salt and a few drops of olive oil. Let the rice simmer and check periodically so that the rice does not soften and remain whole. .When it is ready, take it out in a strainer and pass it through a stream of cold water, after which it can be served.

Served with pickles is a "goodness";)

Good appetite!


Liver stewed with white wine and garlic, quick recipe

My children are very happy when I give them liver pate in the morning fresh homemade bread , with a cup of herbal tea or warm milk. So I always do liver pate the home.

Many times when I have guests or I want to prepare something good and fast, I make some liver. Poultry, pork or beef liver, but poultry livers are made in minutes. I immediately make a simple tochitura or with mushrooms, liver with wine or onions. And if I make a drob from birds of all kinds, or just from the liver, does it make sense to tell you that they disappear immediately? Mine say he was stolen by aliens & # 128578

Liver stewed with white wine and garlic, the quick recipe is an old, classic recipe, very famous. I didn't invent it, but I published it now, because I want to remind you of this goodness.

I did it yesterday and today my family called me because they want another tour. So I took another 1 kg of livers, to make them saturated & # 128578 I open another jar of gogosari in otet si o sa mearga uns & # 128578


Chicken liver in tomato sauce and wine

Chicken liver in tomato sauce and wine It is a very tasty food, although the organs: pipettes, hearts, liver & # 8230 are not really in the preferences of many. We like organ dishes and I invite you to click HERE, as it may tempt you to try a recipe.

ingredients
500 g of chicken liver
400 ml of sweet milk
30 g butter
3-4 tablespoons olive oil
150 ml tomato sauce
150 ml of red wine
2-3 cloves of garlic
100 ml chicken soup
1 bay leaf
dry thyme
salt
freshly ground pepper

Gasket:
Cauliflower

Preparation:
We wash the blood in a strainer then we move them in a bowl and we pour the milk over them to cover them. Leave to simmer for approx. 60 minutes. When we take them out of the milk, we wipe them well with an absorbent paper napkin.


Turkey liver in tomato sauce with rice garnish - Recipes


The turkey meat is a bit dry but cooked in sauce it becomes tasty and delicious.

  • 1 turkey roll of 800 gr (homemade or prepared at the butcher)
  • 1 onion
  • 2 cloves of garlic
  • 400 g of homemade tomato sauce - recipe here
  • 1/2 red radish
  • 1/2 green ardel
  • 400 ml of boiled water
  • 2 tablespoons oil
  • salt pepper
  • paprika
  • 3 bay leaves

Peel and chop the onion and finely chopped garlic.
Heat the oil in a saucepan.

Put the roll and let it brown on all sides for 5 minutes.

Add salt, pepper and paprika.

Once browned, add the onion and garlic.
Saute together add the peppers.
Return together for 10 minutes, add the tomato sauce, boiled water and bay leaves.

Stir, cover and cook over medium heat

25 minutes (turn the meat and check with water).
Remove the meat, cut it into slices and remove the string.
Put the slices in the sauce and cook for another 10-15 minutes on the right heat.

I served konjac rice for myself and natural rice for my boys.


Liver meatballs with quince garnish

Ingredient:

  • 500 g pork liver
  • 100 g of bread
  • salt
  • pepper
  • patrol
  • biscuit
  • 1 or
  • 3 onions

Method of preparation:

liver go through the machine with the bread soaked and squeezed well, onion chopped and slightly hardened, salt, pepper, parsley, egg yolk and beaten egg white. Mix everything, take with the teaspoon of the composition, roll meatballs through breadcrumbs and fry.

Serve hot or cold, with quince lining, which is prepared as follows: 1/2 kg quince clean, cut into 1 cm thick slices, put in the pan (pan). Sprinkle with 3 tablespoons oil and a pinch of salt. Bake for 20 minutes, soften and brown a little.


Baked mountain coconut with fried liver garnish and sponge pilaf

Ingredient:

  • 1 mountain rooster
  • 150 g fat
  • 100 g butter
  • 1/2 tablespoon flour
  • 1 teaspoon paprika
  • 3 tablespoons sour cream
  • 300 g liver
  • 300 g sponges
  • 200 g of rice
  • 2 onions
  • 1 or
  • biscuit
  • salt
  • 1/4 glass of vinegar

Method of preparation:

Prepare the rooster and then fry in a hot oven with salt, fat and a little water for about 30 minutes.

Make the sauce with flour, chopped onion, soup, salt, fried bones and boil for 20 minutes. Cut the rooster into 12 equal pieces and strain the sauce over which it boils for another 50 minutes, then add the sour cream.

Serve on a deep platter with slices of fried liver. Sponge pilaf is served separately.


Turkey with mince with pumpkin garnish stuffed with rice and mushrooms and fried liver

Ingredient:

  • 1 turkey of about 3,500 kg
  • 300 g liver
  • 20 large mushrooms
  • 6 suitable pumpkin
  • 250 g of rice
  • 150 g cream
  • 2 tablespoons white sauce
  • 1 glass of sweet red wine
  • 150 g butter
  • 1/2 tablespoon flour
  • 3 eggs
  • salt
  • pepper
  • 1 tablespoon greens

Method of preparation:

Remove the meat from the legs, pass through a fine sieve and mix cold with salt, whipped cream and eggs.

Grease with butter a flat form, put the mince and boil in a bain-marie in the oven for about 30 minutes. When ready, turn over on the plate and keep warm. The rest of the meat is simmered in the oven with salt, butter and 1 glass of water.

When the meat is browned, remove it, make the sauce with flour, soup, wine, boil for about 20 minutes, then strain. The breasts are cut into equal slices and placed on the chopping board.

Garnish with pumpkin halves with rice mixed with white sauce, fried mushrooms and liver. Place the garnishes around the steak, sprinkled with chopped greens.


GRATINATED TURKEY ROLLS WITH TOMATO SAUCE

INGREDIENTS
400 g turkey breast fillets
1 zucchini (or zucchini)
1 red bell pepper
3 tablespoons plum puree (dried)
6 tablespoons grated cheese + parmesan to choose from
400g tomato sauce or chopped tomatoes

METHOD OF PREPARATION
Peel a squash, grate it and chop the sticks, steam for 15 minutes. Thread the breast and beat like a schnitzel. Drain the vegetables. Spread a piece of turkey and grease with a little plum puree. Sprinkle with grated cheese, spread a few pieces of vegetables and roll. When the rolls are ready, place them in the oven heated to 170 g for 15 minutes. The meat does not necessarily have to be fully cooked.
The rest of the remaining vegetables are spread on the bottom of a yena dish, and the cooked turkey rolls are spread on top of them, sprinkling the tomato sauce with spices and the rest of the grated cheese.
Put everything in the oven for another 20 minutes. It can be served with a garnish of pasta or potatoes. Good appetite!

Other specifications
The plum puree is made from prunes left to hydrate for 1-2 hours, which we then mix in a blender.
Basil and thyme can be used as spices.


Chicken legs with caper sauce

Widespread in Mediterranean cuisines, capers they are used in sauces with tomatoes, sour cream or wine, and go very well with fish, pasta and chicken.

They harmonize well with most Mediterranean spices: basil, oregano, garlic, tarragon, rosemary, thyme. It also combines well with pickled olives.

Method of preparation:
Chicken pieces season with salt, pepper, rosemary. Prepare a yena dish or any dish that goes in the oven. Place the chicken pieces, add butter, olive oil and a little water, then put in the oven until they penetrate and brown nicely.

When the chicken steak is ready, drain the sauce, strain it and prepare the sour cream sauce with capers.


Baked turkey steak with tomato sauce


1 kg of turkey meat (thighs, breast, wings)
4-5 medium tomatoes, washed
150 ml of dry white wine
50 ml of olive oil
a bay leaf
2-3 sprigs of thyme
10 small cloves of garlic, clean and wash
a teaspoon of cumin seeds
salt
freshly ground pepper


Over the turkey meat (removed at least an hour before from the fridge, well cleaned and wiped) pour half of the olive oil, season with salt and ground pepper and massage well. Let it sit for about 30 minutes at room temperature for the flavors to penetrate it.
Heat the oven.

We move the turkey pulp in a tray, we pour over it the remaining olive oil, and on top we put the thyme sprigs and the cumin seeds. Next to the turkey we put the bay leaf and pour the white wine. Cover the tray with a well-soaked and well-squeezed baking paper and put the steak in the oven heated to 180 degrees for 45 minutes.

Cut the tomatoes into cubes, crush the garlic over them and mix them well.

After 45 minutes, remove the tray from the oven, check if the wine sauce has not dropped and, if necessary, add a little more water or hot soup and sprinkle the meat with the sauce formed. We put it back in the oven, still covered, until the meat starts to come off the bones. From time to time we check that the steak has enough sauce and sprinkle the turkey pulp with it.
STEP 5
When the meat comes off the bone and if we prick it with a skewer stick it releases only clear juices, without traces of blood, we take it out of the oven and put a few more tablespoons of sauce on top of it. Add the tomato cubes and garlic next to it and leave it in the oven, this time uncovered, for another 20 minutes.
STEP 6
When the turkey meat is browned and simply falls off the bones, take it out of the oven and serve it hot, with the sauce in the pan and a garnish of potatoes, couscous or rice.