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Posts Tagged ‘liver’

  1. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László


    Ingredients (4 servings)

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
    2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
    5. Remove the liver and keep warm.aIMG_6562
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.




  2. Pork Liver Hungarian Style Recipe

    April 6, 2012 by Varga László

    Ingredients (2-3 persons)

    • 500 grams pork liver
    • 1 onion
    • 1 green pepper
    • 4 garlic cloves
    • 4 tablespoons tomato paste
    • 100 g smoked sausage
    • oil
    • salt
    • pepper
    • 1 tablespoon sweet paprika


    Preparation method

    1. Clean the pork liver and cut it into stripes.
    2. In a small pan with oil fry the liver until it browns slightly.
    3. Chop the onion, garlic and green pepper and fold into the pan, fry for 1-2 minutes.
    4. Slice the sausage and add to the liver, along with the tomato paste.
    5. Add the sweet paprika and finely sliced chili pepper, salt and pepper to taste, cover and simmer for 10 minutes.
    6. Serve with tarhonya noodles and pickles.

  3. Liver Dumplings Soup – Hungarian Recipe (Májgombócleves)

    March 16, 2012 by Varga László

    Ingredients (4 persons)

    • 150 grams chicken liver
    • 2 tablespoons bread crumbs
    • 1 egg
    • 1 tablespoon marjoram
    • salt
    • pepper
    • 1 tablespoon butter
    • 1 onion
    • 200 g carrots
    • 1 medium turnip
    • 100 grams celery
    • 200 — 300 grams chicken bonier – skinier parts , the leftovers from other dishes
    • a few leaves parsley


    Preparation method

    1. With a kitchen hatchet or knife chop the livers.
    2. Mix the livers with egg, bread crumbs, marjoram, salt and pepper.
    3. In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.
    4. Dice the onion and carrots.
    5. Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.
    6. When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.
    7. With a wet hand form smaller balls from the liver mixture.
    8. Add the liver balls to the stock and cook for 10 minutes.