Liver Sufle - General Cooking Principles
Vegetarians do not speak, and meat is one of the most useful and necessary for human products. Meat and meat products contain protein, and, therefore, essential amino acids that are not found in vegetables, fruits and cereals. Of course, this is not about industrial sausages or sausages, but about this product. But if you do not like pork or chicken, you can easily replace meat with offal. Not everyone knows that chicken or pork liver is far superior in quality to meat, and at the same time it is a less high-calorie and fatty product.
The liver is tasty in itself - extinguish it with onions and serve with a side dish. But much more interesting and delicious dish will be a liver souffle. Such dish is not a shame, and high-ranking guests are to be presented, and festive to be put on the table.
Liver soufflé - preparing food and dishes
Whatever liver you take to prepare the dish, you first need to wash it, cut films and tubes, and then cut it into pieces. In any case, the liver will be ground by a blender.
In addition to the offal, you will need egg white, vegetables and butter. Liver soufflé can be baked in any shape, but the silicone rubber mold will be the most ideal container for baking. In it the souffle will not burn, and it will be easier to get it after cooking.
Recipes liver souffle:
Recipe 1: Liver Soufflé
The easiest recipe for souffles is a liver, a bit of a soft bun and an egg.
Ingredients Required:
- 300 grams of liver
- 2 eggs + 1 protein
- 1 bun (70-100 grams)
- 100 ml of milk
- Seasonings to taste
Cooking method:
- To make the souffle tender and light, whites should be whipped separately from the rest of the ingredients. Separate them and put in the fridge for a few minutes.
- Divide the bun into pieces and cover with milk. Leave soak for five minutes.
- Cut the liver into chunks, place in a blender, add the egg yolks, bun, spices. Grind to a mushy state.
- Protein must be whipped to a thick foam and enter into the mass of the liver. Enter best broad spatula or wooden spoon.
- Pour the liver mass into the mold. Souffle will be baked for thirty-five to forty minutes at a temperature of 180 degrees.
Recipe 2: Liver Souffle with Vegetables
If you are making liver patties, then by all means add carrots and onions. A soufflé of the liver with the same ingredients will have an unsurpassed taste, however, at the same time, a more delicate texture.
Ingredients Required:
- 250 grams of liver
- 1 large carrot
- 1 onion
- 2 eggs +1 egg white
- Spice
- White roll
- Milk 100 ml
Cooking method:
- A loaf needs to be torn into pieces, add milk and leave to soften for a few minutes.
- We separate the proteins - it is best to whisk them separately. Put them in the fridge.
- Shred onion, grate carrots. Despite the fact that we will grind these products with a blender, such preparation will make the soufflé more tender.
- We combine in the bowl of the blender liver, onion and carrot, roll, egg yolks and spices.
- Protein whisk with a small amount of salt and enter into the mass.
- We spread the liver in molds or in the form, oiled, and set to prepare for thirty minutes at a temperature of 180 degrees.
Recipe 3: A liver souffle with a heart
It is known that the liver goes well with the heart. Very often, these offal is sold in mixed form, and it is for this dish that combination is best suited. Make a liver souffle with a heart.
Ingredients Required:
- 200 grams chicken liver
- 200 grams of chicken hearts
- 50 grams of oat flakes
- 120 ml of milk
- Chicken eggs medium size 2 pieces
- Seasonings
Cooking method:
- Oatmeal pour warm milk, cover with a lid and leave for 10 minutes.
- Separate the yolks from the proteins. Yolks, liver, heart, swelled oatmeal chop a blender, adding spices.
- Protein needs to be whipped up to a dense foam and injected gradually with a spoon into the mass.
- Put the liver mixture into the form. Cook the souffle from the liver in the oven at a temperature of 180 degrees for at least half an hour.
Liver soufflé - secrets and tips from the best chefs
- If you want to make the dish as fat free as possible, bake a souffle from the liver in a slow cooker. Select the "General" mode (or "Chef" depending on the brand of your multicooker) and cook for 25-30 minutes at a temperature of 160 degrees.
- What other vegetables can be added to the liver soufflé? Very tasty dish, if you enter it into chopped cauliflower, broccoli or blue.
- Do not forget about greenery! Cut the parsley or dill and add to the liver mass.
- If your goal is not to prepare a low-fat soufflé, add one of the ingredients to a 50-gram slice of butter.
