The liver, especially the bird one, is a delicate product, but in a recipe like soufflé, it has no equal. A tender, high-calorie dish to taste for kids, and parents rarely refuse such a treat. Of course, the hassle is somewhat more than just frying the liver with slices, but the souffle is worth it, you can be sure!
Souffle from chicken liver - general principles of preparation
• Souffle from chicken liver is prepared in two ways: steamed or baked in the oven. In both cases, molds are required: for steam soufflés, small flexible cupcake muffins made of silicone are best. They do not require oiling, which has a very positive effect on diet foods. In addition, to extract a gentle steam souffle, without violating its integrity, from such forms is not difficult.
• You can bake a liver souffle in the oven in any refractory containers. Their walls must be greased with fat and lightly sprinkled with flour, semolina or white crackers finely ground.
• To make a delicious soufflé from chicken liver, special attention must be paid to the quality of the main product. The liver must be checked for gallbladder before use. If it is accidentally crushed or left, the dish will be spoiled. The washed chicken liver is twisted through a meat grinder or beaten with a blender into homogeneous forcemeat, and then mixed with other products.
• An essential component of any souffle is eggs. They are never added entirely. The soufflé base, in the form of liquid liver mincemeat, is first connected to the yolks, and only then whipped proteins are carefully interfered with it. It is protein foam that gives the liver souffle a special tenderness.
• To shade the taste of chicken liver and add an original dish, soufflé can be prepared with vegetables or mushrooms. To get a more friable dish, boiled rice is added to the soufflé mass, which is sometimes replaced with buckwheat.
• Steam soufflé from chicken liver is served warm. A dish baked in the oven should preferably be slightly cooled.
• Serve fresh vegetables, loose cereal, or pasta as a side dish. Sliced in thin slices, baked in a souffle oven, put on sandwiches.
A simple recipe - chicken liver souffle for the oven
Ingredients:
• a pound of chicken liver;
• two eggs;
• medium-sized carrots;
• ground pepper;
• five tablespoons of baking flour;
• two small onions;
• milk or non-fat liquid cream - 100 ml.
Cooking method:
1. Thoroughly rinse the treated liver in a large volume of cold water. Peel the vegetables, wash them and cut them into large pieces.
2. In a meat grinder, install a fine wire rack and pass through it all the prepared foods: onions, carrots and liver, mix the minced meat.
3. Add cream, whipped eggs with salt, pepper a little, if necessary add more salt. Pour all the flour and, carefully breaking its lumps, mix with a whisk. The soufflé mass should be similar in density to the fritters dough.
4. A mold, with a volume of one to two liters, cover the inside with butter or vegetable oil and transfer the liver mass into it. If the container is made of silicone, no lubrication is necessary.
5. Place the liver souffle in the oven and bake at 180 degrees for 40 minutes.
Souffle from chicken liver and vegetables - "Mosaic"
Ingredients:
• chilled chicken liver - 380 gr.;
• three tablespoons of semolina;
• a third of a spoon of fine salt;
• one bell pepper;
• two tablespoons of sour cream;
• medium sized onion;
• one egg;
• a small onion head;
• sunflower oil, highly refined oil.
Cooking method:
1. Chop the onions finely, peel the bell peppers from the seeds, rinse with water and cut into small slices. Grind carrots on a coarse grater.
2. Place the processed and washed liver in a blender bowl. Add sour cream, pour semolina, pour in the egg and beat until pasty.
3. Pepper to your taste, add a little salt, temporarily set aside.
4. Fry chopped vegetables by adding a little vegetable oil, but not too much. At medium heat, bring the slices of vegetables only to soften.
5. Transfer the slightly cooled vegetables to the liver mass. Stir and pour into the prepared form.
6. Move it on a baking sheet and set to bake for half an hour, setting the oven temperature to 180 degrees.
Slow Cooking Chicken Liver Souffle Recipe
Ingredients:
• 700 gr. fresh chicken liver;
• one large onion;
• a teaspoon of a factory cultivator;
• 200 ml of pasteurized, low-fat milk;
• a teaspoon of salt and ground pepper;
• semolina - 3 tbsp. l .;
• four eggs;
• half a spoonful of ground nutmeg.
Cooking method:
1. Cut the peeled onion into pieces and twist in a meat grinder. Then add the liver to the onion, chopped in the same way, mix.
2. Season everything with ground pepper, pour in nutmeg and semolina, and lightly add salt. Pour in cold milk, stir and set aside for twenty minutes. Semka should swell well.
3. After that, break the egg into the liver mass, add the cultivator and beat. It is better to pre-blast the egg with a fork or whisk.
4. Lightly moisten the inside of the cooking cup with lean oil and pour the liver mixture into it.
5. Set the timer for one hour and start the baking program.
6. Remove the bowl with the finished souffle from the case, place it on the stand and leave for a while. When the dish has cooled, carefully remove and cut into portions.
How to make steam soufflé from chicken liver for a baby
Ingredients:
• one egg;
• 350 gr. chicken liver, preferably not frozen;
• a quarter glass of milk;
• a small slice of loaf, approximately 40 gr.;
• some salt;
• do not add spices!
Cooking method:
1. Treat chicken liver: remove any grease, film, and gall bladders, if any. Then rinse the liver with cold water, transfer, shaking off moisture, into the blender bowl.
2. From the loaf, cut off all the crusts, break the crumb into pieces and add to the liver. You can replace the bread with a tablespoon of semolina.
3. When breaking the egg, separate the protein from the yolk. Drain the protein in a clean bowl, and whisk the yolk and pour into the bowl for the rest of the products. Smash the contents of the bowl with a blender in turbo mode for about two minutes.
4. Beat the protein in a stable foam, add it to the liver mass. With a spoon, with careful movements from the bottom up, mix the protein. Do this very carefully so as not to disrupt the airiness of the protein mass.
5. Pour the liver mixture into the cupcake molds made of silicone and place them in a double boiler basket.
6. Cook the liver souffle for a couple of half an hour, then remove from the molds and serve.
Tender chicken liver soufflé with sliced champignons (in the oven)
Ingredients:
• fresh chicken liver - 450 gr.;
• a large spoonful of flour;
• a glass of fat cream;
• fresh, medium-sized champignons - 6 pieces;
• a small pinch of nutmeg powder;
• two eggs;
• butter, 82% butter - 25 gr.;
• breadcrumbs, white, finely ground;
• a pair of tablespoons of vegetable oil for frying.
Cooking method:
1. Rinse the mushrooms, cut into large pieces. In a pan over high heat, heat a couple of tablespoons of oil and dip the mushroom slices into it. As soon as the water leaves, reduce the heat to medium and continue to fry for another 10 minutes, stirring occasionally,
2. Carefully inspect the liver for gall bladders, if any, carefully remove. Do the same with grease and film residue, rinse, dry and grind. You can kill the liver with a blender or grind it with a meat grinder.
3. Gently breaking, divide the eggs into yolks and squirrels. Make sure that there are no yolk residues in the proteins.
4. Add the nutmeg, a little ground pepper and a couple of pinches of shallow salt to the ground meat. Put soft butter here, whisk. Pour in flour and repeat whipping.
5. Whip the cream separately, until the increase in volume is almost doubled, the proteins until you get a tight foam.
6. Carefully introduce the cream into the liver mixture first, then gently mix the protein foam there.
7. Cover the inside with a thin layer of oil. Sprinkle with semolina or breadcrumbs and fill in the liver mass. Note that the souffle will rise a couple of centimeters, so do not fill the tank to the top.
8. In a random order, lay the fried mushrooms on the surface of the souffle and, pressing with your fingers, immerse the slices in the liver mass.
9. Place the souffle mold on a baking sheet with high sides, cover it with foil. Pour enough water into the pan so that it covers the mold to half, and carefully move the frypot into the oven. Cook the souffle for 45 minutes.
10. Next, put small pieces of butter on the surface and place back in the oven for five minutes, but without foil and water. Once the top is lightly browned, the dish is ready.
How to cook frizzy soufflé from chicken liver (with rice)
Ingredients:
• fresh chicken liver - 600 gr.;
• a third glass of rice;
• two eggs;
• three spoons with a hill of flour;
• head of a bitter onion;
• to taste - garlic and spices;
• a spoonful of vegetable or sweet cream butter.
Cooking method:
1. Cut off the excess from the liver, wash it in cold water, dry it.
2. Cut the peeled onion into slices and, together with the liver, twist in a meat grinder or kill with a blender. From a more homogeneous mass, the hepatic souffle will turn out more tender.
3. Rinse the rice to clean water and boil the cereal in slightly salted water until half cooked. Then put in a colander, rinse with a stream of running water, dry.
4. Separate the whites from the yolks for a quarter of an hour in the common chamber of the refrigerator. Combine the yolks and dried rice in the liver mincemeat. Add milk, season with spices. Lightly salt the liver mass, add all the flour and mix, paying special attention to the flour lumps - they should not be.
5. Beat the chilled proteins until a dense foam is obtained and carefully mix it into the soufflé mass. Do not whisk, otherwise the airiness of the proteins will be violated, and the liver souffle will not be magnificent.
6. Cover the bottom of the form with parchment paper, apply vegetable or butter to the walls. Carefully pour the liver mass into the prepared container and put in the oven for half an hour.
7. Serve the dish chilled, cut into portions.
Chicken liver souffle - cooking tips and tricks
• The chicken liver used should not be light yellow or dark in color. The presence of blood clots and a violation of the dense structure of the tissue is also not welcome. Such an offal may be frozen or stale.
• When chopping chicken liver with a meat grinder, use the smallest wire rack. The more uniformly prepare the liver base, the more tender the soufflé.
• Proteins should be whipped chilled and with a little salt. This will speed up the process.
• Mix the protein foam into the liver mass very carefully. If you break the airiness of the proteins, the souffle almost does not rise and does not turn out tender.
• When filling out forms, be sure to note that the souffle, especially when baking, rises a couple of centimeters. When cooling, the dish, as a rule, settles a little.
