Food turkey liver

turkey liver pate

Of turkey liver turns fragrant and tender pate, which combines perfectly with fresh herbs and vegetables, and it can be used as a filling for pancakes and tartlets, cook with him toast and sandwiches.

Ingredients:

500 g turkey liver

150 ml cream

100 g butter

2 large onions

1 tbsp. cognac spoon

1 tbsp. tablespoons vegetable oil

salt to taste

pepper to taste

How to cook liver pate turkey

1. Heat in a pan vegetable oil, add the half creamy, and stir fry on the mixture of chopped onion rings.
2. When the onion reaches a translucent state to accede to the processed turkey livers and cook it over medium heat for 5 minutes.
3. After that, pour the cognac in a dish, stir and cook for a few more minutes the liver. Noble drink will give a unique flavor pate and improve its taste.
4. to extinguish liver with brandy, salt and pepper it, pour the cream and stir well. When the cream will begin to boil off the heat and let cool the pan contents at room temperature.
5. The cooled liver whip with a blender, and then lay on the forms. Melt the remaining butter in a water bath and fill them liver pate.
6. When the oil is cool, remove the mold with the dish in the refrigerator for 2 hours, then it can be eaten.

Dishes from turkey. Watch the video! ..

Braised turkey livers

Pleasant taste different braised turkey liver, it can be served with mashed potatoes, pasta, boiled rice or buckwheat, fresh vegetable salad.

Ingredients:

500 g turkey liver

2 onions

2 tbsp. sour cream

2-3 pea black pepper

2 bay leaves

salt to taste

2 garlic cloves

2 sprigs parsley

2 tbsp. tablespoons vegetable oil

How to cook the stew turkey livers:

1. Heat in a deep skillet vegetable oil and fry the chopped it into small pieces of turkey liver for 2-3 minutes.
2. After that attach to the bird offal cut into thin half-rings onion. When it is tender, put in a dish of sour cream, stir and allow to boil.
3. Then the liver with salt and season it with a laurel leaf, peas black pepper, crushed garlic and chopped parsley.
4. Now, a saucepan, cover with a lid and cook the dish over a low heat for another 5-7 minutes.