Liver roll. Cheese-liver roll How to cook liver roll with butter

My mother prepares such a delicious liver roll 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.

Making liver roll

Cutting and preparing beef liver

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

Cut into large pieces and remove the vessels.

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

Vegetables

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

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

Roll

In a meat grinder, pass the boiled liver along with carrots and onions three times through a fine sieve. Don’t be lazy and scroll through the ingredients exactly 3 times, then the finished liver roll will be tender.

During the second scrolling, adjust the liver mass with salt and ground black pepper. After the third twist, add 100 g of softened butter and mix well.

Place the liver mass on parchment paper in the shape of a rectangle 0.6-0.8 cm thick.

Cut the remaining butter into 0.3 cm thick cubes and place on top of the liver mass.

Liver roll with butter is a tasty and satisfying snack. In fact, this is a very tasty, elegant and impressive pate when served.

It can be easily cut into neat slices, which can be placed on a dish in one layer or used to make sandwiches.

Be sure to keep the pate in the refrigerator before serving! Beautiful, tasty, elegant - an amazing pate, I definitely recommend trying it!

Pork liver roll

	Ingredients: pork liver - 1 kg butter - 200 g chicken eggs - 8 pcs (boiled egg yolks) fresh lard - 300 g carrots - 1 pc. onion - 1 piece ground black pepper - 3 tsp (or to taste) salt - 1.5 tsp. (or to taste)
	Cut the fresh lard together with the skin into medium-sized pieces.
	Wash the pork liver, wipe dry with a paper towel, and cut into medium-sized pieces of any shape.
	In a frying pan over medium heat, first fry the lard until a large amount of fat is rendered, then add the liver. Fry over medium heat, stirring occasionally.
	Peel the carrots and onions, cut the carrots into rings and the onions into small pieces.
	Fry the liver until it brightens (about 5 minutes after the start of frying). Sprinkle with salt and ground black pepper.
	Add chopped vegetables.
	Cover the pan with a lid and cook the liver over low heat until fully cooked, stirring frequently. When the liver is ready, remove the pan from the stove and cool its contents completely.
	During this time, hard boil 8 eggs. We peel them.
	We take out the yolks - we won't need the whites.
	We pass the cooled liver along with lard, carrots, and onions through a meat grinder with a fine wire rack.
	Using a spoon, lightly crush the liver mass, giving it smoothness and plasticity.
	If the mass turns out to be dry, pour over the juice formed during frying of the liver.
	The pate mass must be a little moist!
	Grind the yolks through a strainer.
	It turns out to be such a fluffy yolk mass.
	Combine the ground yolks with soft butter.
	Grind the butter with the yolks with a tablespoon, quickly, without pressing too hard.
	We spread the foil on the table, spread the liver pate on it in a thin, even layer and equal in thickness over the entire area of the layer.
	Lightly level the surface with a rolling pin.
	Place the yolk butter on the liver pate and spread it over the entire area of the pate, retreating slightly from the edges. This is easy to do with a tablespoon, dipped in hot water for a few seconds and wiped dry.
	Now, on one side, helping ourselves with foil, we begin to roll up a tight roll. Let's turn it over - separate the foil from the pate, tuck it again, holding on to the foil - and again separate the foil from the pate.
	We wrap the whole roll like this.
	The roll turned out to be very large. I decided to cut it into 2 parts for easier storage in the refrigerator.
	Wrap the rolls in foil and leave in the refrigerator at least overnight.
	The finished liver roll can be cut into thin, neat slices without any problems, does not crumble and looks very beautiful when cut thanks to the yolk butter!

Notes

Instead of foil, I often use cling film.

More details on how to roll a roll:

If you're interested, you can add any herbs (to taste) to the egg-butter mixture. For example, to prepare dill oil, grind 150g of softened butter with very finely chopped herbs (I beat the butter with herbs in a blender). Cool the resulting mass.

Chicken liver roll

Liver roll with butter Along with dumplings and Olivier salad, I would classify them as my favorite dishes. I just love various liver dishes, in particular I really love liver pates. The liver roll, the step-by-step recipe of which I want to offer you, is nothing more than a pate decorated in the form of a roll with filling.

Ingredients:

Beef liver - 700-800 gr.,
Onions - 2 pcs.,
Carrots - 2 pcs.,
Bell pepper - 1 pc.,
Garlic - 1 head,
Butter - 240 -300 gr.,
Salt,
Ground black pepper or other spices,
Sunflower oil

Liver roll with butter - recipe

The preparation of liver roll with butter will consist of four stages. The first stage is preparing the ingredients for the liver. The second stage is preparing the pate. The third stage is preparing the butter filling for the pate. The fourth stage is the formation of the liver roll itself with butter. To prepare liver pate we need onions and carrots. These vegetables should be peeled and chopped. Grate the carrots on a fine grater, cut the onion into small cubes.

Liver roll with butter. Photo

Hello, dear friends. Today we are preparing liver. Liver is not only healthy, but also a versatile product from which you can successfully make many original and wonderful dishes. For example, a spectacular, tasty and elegantly served liver roll with butter.

The appetizer is perfect for a holiday table, light breakfast or snack. It is prepared from any type of liver, the fillings are combined with all kinds of products, the snack is easily cut into neat slices, it does not crumble, and it is obtained in large quantities. Serve the food by placing it on a dish in one layer, or make small ones.

If you use pork or beef liver, then immerse it in hot water for 1 minute, then it will be easier to get rid of the film.
To make the product tender, the main ingredient is soaked in milk.
The offal should have a rich red color, be elastic and smooth.
To ensure that the dish has a uniform consistency, the mass is passed through a meat grinder two or three times.
The liver can be prepared in several ways. The main component is fried or boiled. More juicy - boiled.
In addition to the main ingredients (carrots and onions), you can add boiled eggs, alcoholic drinks, cream, garlic, herbs, cheese to the pate...

Ingredients:

Pork liver – 600 grams.
Carrots and onions – 2 pcs.
Lard and butter - 100 grams each.
Salt and ground pepper - to taste.
Vegetable oil - for frying.

Preparation:

Peel the carrots, rinse and cut into cubes.

Remove the husks from the bulbs, wash, wipe with a dry cloth and cut into any shape.

Remove the film from the liver, remove the bile ducts, rinse and cut into cubes. Do not cut it very finely, otherwise during frying it will burn and dry out too much.

Place the frying pan on the fire, pour in the oil and heat. Place carrots and onions to fry.

Lightly fry the vegetables over medium heat and add the prepared offal to them.

Fry the food over medium heat until fully cooked. 10-15 minutes before the end of cooking, add salt and pepper. If you like spicy food, then add red pepper, curry or chili.

When frying ingredients, be careful not to overcook the liver, otherwise the dish will turn out dry. But you also can’t let it stay raw. Readiness is determined by piercing or a small cut - there is no blood, you can remove it from the heat.

After this, install a meat grinder with a medium or fine grid, pass lard and fried foods through it.

Twist the mass 2-3 times, more is possible, because... The more uniform the texture, the tastier the snack will be. Add 20 grams of butter to the pate and mix well.

Wrap a bamboo mat in cling film or take parchment paper and spread the liver mixture in an even layer in a rectangular shape. Pack it tightly.

Remove the butter from the refrigerator in advance so that it reaches room temperature. If you wish, you can beat it with a mixer. Then apply a thin layer on the liver pate.

Using a mat (cling film), roll the food into a roll and wrap it in cling film. Place in the refrigerator for an hour to set and soak.

Afterwards, remove the cling film, cut the roll into portions and serve for your meal.

Bon appetit. If you liked the recipe, share it with your friends and press the social media buttons.

It is a proven fact that liver is a very nutritious and tasty product. From beef, chicken or pork liver you can get dishes that are useful for children and people suffering from diabetes, women who dream of having beautiful and youthful skin.

Offal prepared in the form looks very colorful and appetizing.

The originality of this “product” is given by carrots, boiled eggs, butter or other ingredients, used in accordance with your own tastes. The main condition for a guaranteed result is the choice of a fresh and high-quality product. The recipe I proposed will tell you the rest.

Delicious liver roll

For a cold appetizer you will need

Ingredients:

0.5 kg of beef, chicken, veal or pork liver (you can mix several types of liver),
1-2 onions,
200 g unsalted butter,
50 ml vegetable oil,
1-2 sweet carrots,
2-3 boiled eggs,
50 g salted lard or butter,
spices - to taste,
salt,
Greens for decoration (green onions or parsley).

Cooking process:

The dish will turn out beautiful if the liver pate is prepared correctly so that it does not crumble in the finished product, but has elastic properties.

Initially, the liver should be cleared of film, the hard bile ducts should be cut out, cut into pieces and filled with milk for an hour and a half. If you are using tender chicken livers, you can skip this step. For a more delicate taste, use a small piece of salted lard or bacon. Cut it into small pieces. Prepare vegetables, peel and rinse them. Coarsely chop the carrots and onions. Boil chicken eggs hard and peel.

Pour vegetable oil into a frying pan or multicooker bowl and heat. Place chopped pieces of bacon, liver, chopped vegetables. Fry everything together, stirring constantly.

Cook the liver in a multicooker using the “Baking” program, cooking time 30 minutes. It will take a little less time in the frying pan; we look at the degree of frying of the offal.

At the end of frying, do not forget about salt. To keep the liver juicy, you need to salt it at the very end.

For a dietary version of pate, frying in a pan is unlikely to work. Then we go the other way, boil the liver, carrots and eggs separately.

Fried liver with vegetables and eggs should be chopped with a meat grinder or blender.

If the option with lard does not suit you, you can replace it with butter. Add it at the time of pureeing. All that remains is to mix, check for salt and pepper. Cool to such a temperature that the butter, which will be applied in a layer when wrapping the roll, does not melt.

Preparing the roll is the most crucial moment. To do this, you will need a sheet of foil or food paper (baking paper).

The pate should be laid out in a layer on paper, leveling over the entire surface.

Spread butter, softened at room temperature, over the entire surface of the pate layer.

All that remains is to contrive and, together with the pate, carefully and carefully roll up the foil or paper, separating it at the same time from the inner layers. Wrap the “log” of pate in the same auxiliary material so that the surface does not become weathered.

Place the finished liver roll with butter in the refrigerator so that it hardens and acquires all the exquisite qualities of the original dish. This is a really tasty product, suitable for breakfast, dinner or snacks.

Cut into small slices and laid out on a beautiful plate, the liver will take its well-deserved place of honor on the table as the main decoration.

Bon appetit and good recipes!

Best regards, Anyuta.