Soufflé beef liver - hepatic how to cook a souffle in the oven, with a step by step recipe photos

Probably, all housewives know the usefulness and nutritional value of a product like the liver. Due to the high content of amino acids, vitamins and folic acid is especially useful for older people, children and future mums. I for his household often cook simple and healthy dish - very tasty soufflé liver with beetroot. Baked liver casserole becomes so soft, airy, fragrant and delicious, that it is with great pleasure eats even finicky kids who often do not like dishes from the liver. How to bake in the oven liver pate with beet semolina and you can learn from my steps decorated recipe with photos.

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Soufflé beef liver - hepatic how to cook a souffle in the oven, with a step by step recipe photos

the liver (beef) - 700 g;
Eggs - 2 pcs .;
beets boiled - 1 pc. (Large);
semolina - 60 g;
butter - 150 g;
G - L .; 2 h.
soda - 1/2 tsp .;.
dried garlic - 10 g;
paprika - 1/2 tsp .;.
Coriander - 1/2 tsp..

To prepare this casserole is best suited beef, chicken or turkey liver. If you plan to cook a dish of pork or mutton liver, then to cook a souffle came out tender and tasty liver must be pre-soak in milk for about thirty minutes.

Beets for the recipe is better to take maroon, vinegretnogo varieties. This beet has no unpleasant odor. Root will hepatic soufflé extra juiciness and more saturated color.

How to cook a souffle with liver and semolina with beets in the oven

And so, the preparation start with the fact that the liver remove the film, all the veins and cut into medium-sized pieces.

Cooked beets peeled and cut into pieces, which then will be convenient to twist in a meat grinder.

Next, the liver and beets ground in a meat grinder with a fine reshetochki.

The preform for a souffle add, salt, baking soda, semolina, granulated garlic, aromatic herbs, all thoroughly mixed mass and leave at room temperature for thirty minutes to semolina bulked.

Next, we need to melt in a saucepan the butter.

A little oil is added to the cooled stuffing and mix with a spoon.

Eggs with a blender whisk in cool foam.

In the final stage the egg foam add to the liver mince and stir, but not too hard, so as not to disrupt the delicate structure of the whipped eggs.

Here is the preparation for a liver soufflé with semolina and with beet.

Bake liver pate and beetroot better or silicone molds or like me, in the special one-off forms of foil.

Ready to liver paste can be removed, do not break it, better pre-form to send a parchment or sliced in half sleeve for baking.

Since soda through our souffle when baking a little increase in size, fill out the form mince not the top, and about 2/3.

From Food foil cut "caps" and cover their forms.

Put the filled mold in a preheated oven at medium heat and bake for thirty minutes. Then, remove the foil and dopekayut liver paste for a further twenty minutes on low heat.

Ready hepatic souffle take out of the oven and leave to cool in the molds.

rosy and delicious sautéed liver and beets exudes stunning aroma of garlic and spices. When it is completely cool, carefully remove it from the mold and cut into thick slices.

tender, juicy and very tasty hepatic souffle I usually served for breakfast just consumers with fresh home some bread and vegetables.

to do anything that's so nice and hearty sandwiches with the addition of homemade mayonnaise, or any other sauce. Cook just, and eat it with pleasure. ????