An unusual way of feeding the liver pate to the table can be its shaping into a roll. Hepatic roll is prepared with butter and cream cheese, spreading the fillings on a layer of hepatic mass and evenly distributing. Below we will try several simple variations at once, which will favorably diversify your table.
Recipe for liver oil and rolls
In this recipe to miss the liver base we will be whipped cream cheese with butter. If there is no cream cheese on hand, then it can be made with own hand from sour cream or replaced with melted cheese.
Ingredients:
- liver - 475 g;
- onion - 135 g;
- garlic - 3 teeth;
- carrots - 85 g;
- cream - 75 ml;
- butter - 110 g;
- cream cheese - 130 g.
Preparation
Before you cook a liver roll with butter, prepare the liver itself. The preparation schedule depends on which animal's liver you decide to use as the basis. Chicken liver is enough to rinse and dry, but the pork or beef must be cleaned of films and ducts, and then washed.
Adhere to the vegetables, chopping them, and then rescuing in an abundance of butter until half-ready. To the softened vegetables, add the garlic puree and put the pieces of liver. Bring the liver to cook on medium heat, then transfer it to the blender along with the vegetables, add a pinch of salt and pour in the cream. Whisk the liver into a thick and homogeneous pate, cool it.
Soften the butter, whisk it with cream cheese. Distribute the cold pate over the food film sheet, top it with cheese-and-oil cream and gently roll into a roll. Wrap the hepatic roll from pate with the oil remaining film and leave in the refrigerator for 4-6 hours.
Liver liver chicken liver with oil
Ingredients:
- chicken liver - 830 g;
- butter - 220 g;
- a handful of dill greens;
- tomato paste - 5 g;
- ground paprika - 1 teaspoon;
- onion - 140 g;
- carrots - 140 g.
Preparation
Grind the vegetables, save them together, add the liver pieces, tomato paste, salt and paprika. Leave the liver to reach full readiness, and then turn it into pate in any convenient way. Soften the butter in a magnificent cream with a pinch of salt. Add crushed green dill. Spread the chilled paste on a sheet of film and cover with butter cream. Fold the liver roll with butter and leave to cool for 4-6 hours. Remove the film from the surface and serve.