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Posts Tagged ‘liver’

  1. Stuffed Goose Neck – Hungarian Jewish Recipe

    February 12, 2018 by Varga László

    Ingredients (2 servings)

    • 1 goose neck’s skin
    • 1 goose liver
    • 1 onion
    • 1 egg
    • 1 hard-boiled egg
    • a few parsley leaves
    • 1 slice of bread
    • 50 ml milk
    • salt and pepper to taste
    • paprika to taste
    • marjoram to taste
    • 1 tablespoon goose fat

     

    Preparation method

    1. Let the bread slice soak in milk.
    2. Debone and clean thoroughly the neck.
    3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
    4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.
    5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
    6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
    7.  Add a bit of water and saute it over low heat for about 10 minutes.
    8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
    9. Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.
    10. Saw carefully the other end of the neck and place it in an oven resistant tray.
    11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
    12. Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.

  2. Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

    January 30, 2018 by Varga László

    Ingredients (2 servings):

    • 500 g rabbit liver
    • 5 shallots
    • 50 g butter
    • 3 conference pears
    • 5-7 garlic cloves
    • 200 ml dry white wine
    • 2 sprigs of thyme
    • salt and pepper to taste

    Preparation method:

    1. Chop the garlic.
    2. Slice thinly the shallots.
    3. Slice the pears into 1/2 cm slices.
    4. Cut the livers into 3 pieces each.
    5. Melt the butter in a frying pan.
    6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
    7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
    8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
    9. Serve sprinkling some chopped green onions.

  3. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László

    aIMG_6573

    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.

     

     

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