Beef liver roll with egg. Liver roll with cheese and garlic

Liver roll is a tasty and unusual dish. It will decorate not only the holiday table, but also an ordinary family dinner. Using different ingredients to prepare a snack, you can experiment with its tastes.

Recipe for chicken liver roll with cheese filling

Chicken liver is a low-calorie product. It is ideal for making rolls, and the cheese filling gives it a special taste.

When serving, the dish can be decorated with fresh herbs and tomatoes.

Beef liver roll with butter

Beef liver is one of the most useful offal. The roll it makes is tender and tasty. This appetizer looks festive and is perfect for a special occasion.

Required ingredients:

650 grams of beef liver;
200 grams of butter;
100 ml water;
vegetable oil for frying;
one large or two small onions;
salt and pepper.

It will take 1 hour 20 minutes to prepare.

The calorie content is small and amounts to 149 calories per 100 grams of the finished dish.

Prepare beef liver for frying by removing the film from it and cutting into small pieces;
In a hot frying pan greased with vegetable oil, fry finely chopped onion for 4-6 minutes;
Add liver to them and reduce heat. Pour in water, salt, pepper and simmer until done;
Grind the cooled liver using a meat grinder several times. The consistency should resemble puree;
Add a tablespoon of melted butter to the pate, stir;
Spread the mixture onto the spread parchment in a layer of up to 1 cm. Grease the entire surface with butter;
Form a roll by twisting the edges of the dish;
Wrap the finished snack in food foil and place it in the refrigerator for 3-4 hours.

Before serving, the roll must be cut into slices at least one and a half centimeters wide. Thinner pieces may fall apart. If desired, the dish can be decorated with red caviar.

Liver roll with onions and carrots

This version of the roll is considered dietary due to the way the liver is processed. In this recipe it is boiled rather than pan-fried. Thanks to this, the finished dish is less fatty and high in calories.

Required ingredients:

half a kilogram of beef liver;
two medium carrots;
two medium onions or one large;
three tablespoons of low-fat sour cream;
vegetable oil for frying;
salt.

Cooking time: 1 hour 10 minutes.

The dish is dietary and contains only 144 calories per 100 grams.

Free the liver from the film and cut into small pieces;
Boil salted water and add liver to it. Cook until done;
Meanwhile, fry finely chopped vegetables in a small amount of vegetable oil;
Allow the ingredients to cool and then mix them together;
Pass the liver with onions and carrots through a meat grinder. The more times you do this, the more tender the pate will be. The optimal amount is 2 times;
Place on cling film in a thick layer, its thickness should not exceed one centimeter. Grease with sour cream and form into a roll;
Wrap in film and put in the refrigerator. After three hours the snack is ready to eat.

This diet roll goes well with a boiled chicken egg. When serving, cut the finished dish and garnish with egg halves.

Lavash roll recipe with cod liver

Lavash roll is an excellent snack option for a festive feast. It cooks quickly, does not require heat treatment and will appeal to everyone. However, due to the presence of mayonnaise, cheese and pita bread, its calorie content is higher than in other liver rolls. This dish can be served not only for holidays, but also for lunch, dinner and even breakfast.

Required ingredients:

one package of cod liver (approximately 100 grams required);
three hard-boiled chicken eggs;
one large fresh cucumber or three small ones;
five tablespoons of mayonnaise;
200 grams of hard cheese;
one package of Armenian lavash.

It only takes 30 minutes to cook.

Calorie content is 198 calories per 100 grams.

Remove the cod liver from the packaging and mash with a fork until smooth;
Grate eggs, cheese and cucumber separately on a coarse grater;
Grease a sheet of lavash with mayonnaise and sprinkle evenly with cheese;
Layer the cod on top first, then the egg and cucumber;
Roll the pita bread tightly into a roll, then wrap it in cling film or foil;
Place in the refrigerator for several hours.

Slice the finished roll when serving. The dish looks spectacular if it is decorated with pomegranate and herbs. To do this, you must first put a sprig of parsley on each piece, and then a few pomegranate seeds.

Cooking Tips

Advice from experienced chefs will help you prepare a more delicious dish and avoid making mistakes when choosing the main ingredient:

The freshness of the liver can be determined by its uniform color. Interspersed with gray and greenish spots indicate that the product is not fresh;
In order to quickly separate the whip from the liver, it must be immersed in hot water for several minutes. After this, it can be removed without difficulty;
If you soak the liver in milk for an hour before cooking, the finished roll will turn out very tender and soft;
ground pepper can be replaced with herbs. Thanks to this, the dish will acquire a rich taste;
In addition to onions and carrots, you can add almost any components to the liver dough: potatoes, herbs, garlic, cream and other ingredients. All of them affect the taste and make it richer;
curd filling with herbs is universal. It goes well with appetizers made from all types of liver. To prepare it, you need to mix cottage cheese with salt, a small amount of milk and chopped dill.

Preparing rolls from any type of liver is not difficult, and the cooking process takes very little time. Even a novice housewife can handle this. The finished dish turns out tasty and tender. It’s worth trying it once, and it will become a favorite treat on weekdays and on any holidays.

I prepared this liver roll from beef liver on the occasion of my dad’s birthday - the whole “salt” of the roll is that it can be served both as an appetizer and simply spread on sandwiches. In addition, this roll has an unusual taste: tender chicken liver and spicy Korean carrots are a rather unusual combination. I recommend it to those who like experimenting!

Ingredients:

700 g beef liver + 1.5 tbsp. milk for soaking liver
1 onion
150 g butter
250 g Korean carrots
4 boiled eggs
4 tbsp. mayonnaise
Green onions to taste
Salt, black pepper and herbs to taste

Cooking the dish step by step with photos:

Rinse the beef liver thoroughly and cut into pieces.
Soak in milk for 30-60 minutes.
Heat a frying pan with vegetable oil and send the liver to fry.
We clean and wash the onion. We cut it finely.
Add the onion to the liver and fry.
Fry until the liver and onion are fully cooked. Salt to taste, add black pepper and herbs.
Visually divide the softened butter into parts.
Grind the liver with butter in a blender until smooth. It turns out to be a kind of pate :)
If necessary, add salt to the resulting mixture.
Lightly squeeze the Korean carrots to remove excess water.
Grind Korean carrots - pass them through a meat grinder. I don’t recommend using a blender - it will be a mess.
Add mayonnaise.
Stir until smooth.
Boil chicken eggs until cooked. Clean and grate on a fine grater.
Finely chop the green onions.
Line the table with cling film. We spread the liver mixture on it in a layer, 0.5-0.8 cm thick.
Place carrots on top in an even layer.
Sprinkle with eggs - this is the third layer in our roll. Lubricate with mayonnaise.
Place green onions along the edge.
We roll the roll, wrapping the edges with cling film so that they do not unravel.
Place the liver roll in the refrigerator overnight so that it hardens well.

Bon appetit!

Wash the liver (I prepared it from goose liver), clean it of films, and dry it. Roll each piece in flour and place in one layer in a frying pan heated with vegetable oil, fry over medium heat for about 2-3 minutes on each side. A golden brown crust should appear on the surface of the liver. It is best to fry the liver in small batches so that each piece becomes golden brown. Transfer the fried liver to a bowl.

Peel the onion, cut into half rings, fry it in vegetable oil, stirring, until soft (2-3 minutes).

Then add the liver to the onion, salt and pepper to taste.

Beat the liver stewed in cream with a blender or pass through a meat grinder.

Add soft butter to the chopped liver and mix. The prepared pate should have a medium consistency - neither liquid nor dry.

To prepare the filling, grate the processed cheese, add salt and pepper, add finely chopped dill, chopped garlic and mayonnaise, mix well.

Spread cling film or foil on a flat surface (I laid out a baking sleeve) and spread the pate in an even layer.

Using film, carefully roll up the liver roll so that the cheese and garlic filling is inside.

Then wrap the roll in the same film and put it in the refrigerator for 2-3 hours.

A very tasty and beautiful liver roll with filling is ready.

After 2-3 hours, you need to remove it from the refrigerator, remove the film, trim off the uneven edges and you can serve an appetizing, delicious liver roll with cheese and garlic.

Bon appetit!

It is a proven fact that liver is a very nutritious and tasty product. From beef, chicken or pork liver you can get dishes that are useful for children and people suffering from diabetes, women who dream of having beautiful and youthful skin.

Offal prepared in the form looks very colorful and appetizing.

The originality of this “product” is given by carrots, boiled eggs, butter or other ingredients, used in accordance with your own tastes. The main condition for a guaranteed result is the choice of a fresh and high-quality product. The recipe I proposed will tell you the rest.

Delicious liver roll

For a cold appetizer you will need

Ingredients:

0.5 kg of beef, chicken, veal or pork liver (you can mix several types of liver),
1-2 onions,
200 g unsalted butter,
50 ml vegetable oil,
1-2 sweet carrots,
2-3 boiled eggs,
50 g salted lard or butter,
spices - to taste,
salt,
Greens for decoration (green onions or parsley).

Cooking process:

The dish will turn out beautiful if the liver pate is prepared correctly so that it does not crumble in the finished product, but has elastic properties.

Initially, the liver should be cleared of film, the hard bile ducts should be cut out, cut into pieces and filled with milk for an hour and a half. If you are using tender chicken livers, you can skip this step. For a more delicate taste, use a small piece of salted lard or bacon. Cut it into small pieces. Prepare vegetables, peel and rinse them. Coarsely chop the carrots and onions. Boil chicken eggs hard and peel.

Pour vegetable oil into a frying pan or multicooker bowl and heat. Place chopped pieces of bacon, liver, chopped vegetables. Fry everything together, stirring constantly.

Cook the liver in a multicooker using the “Baking” program, cooking time 30 minutes. It will take a little less time in the frying pan, we look at the degree of frying of the offal.

At the end of frying, do not forget about salt. To keep the liver juicy, you need to salt it at the very end.

For a dietary version of pate, frying in a pan is unlikely to work. Then we go the other way, boil the liver, carrots and eggs separately.

Fried liver with vegetables and eggs should be chopped with a meat grinder or blender.

If the option with lard does not suit you, you can replace it with butter. Add it at the time of pureeing. All that remains is to mix, check for salt and pepper. Cool to such a temperature that the butter, which will be applied in a layer when wrapping the roll, does not melt.

Preparing the roll is the most crucial moment. To do this, you will need a sheet of foil or food paper (baking paper).

The pate should be laid out in a layer on paper, leveling over the entire surface.

Spread butter, softened at room temperature, over the entire surface of the pate layer.

All that remains is to contrive and, together with the pate, carefully and carefully roll up the foil or paper, separating it at the same time from the inner layers. Wrap the “log” of pate in the same auxiliary material so that the surface does not become weathered.

Place the finished liver roll with butter in the refrigerator so that it hardens and acquires all the exquisite qualities of the original dish. This is a really tasty product, suitable for breakfast, dinner or snacks.

Cut into small slices and laid out on a beautiful plate, the liver will take its well-deserved place of honor on the table as the main decoration.

Bon appetit and good recipes!

Best regards, Anyuta.

It’s great when you can prepare a signature dish from budget products, the same ones that you can buy in any store. Judge for yourself: liver, cheese, onions, eggs. If desired, chicken liver can, of course, be replaced with turkey or beef.

Separately, a few words about the use of mayonnaise. Of course, homemade mayonnaise would be ideal, but if you are not used to making it yourself, then you can easily use a store-bought product or any other white sauce that you like best (I would like to clarify that the recipe for this roll does not include heat treatment of mayonnaise, so, you can safely use this product).

To make my roll, I used a double portion of the ingredients because my eaters really love this snack.

As you can see in the photo of the finished roll, it consists of two layers. Let's start with a light - cheese - layer. To do this, grate hard cheese on a coarse grater. Add grated yolks of boiled eggs to it. And seal the cheese and egg mass with mayonnaise. Temporarily set the workpiece aside.

Now let's make the liver layer. Raw chicken liver must be thoroughly washed, unnecessary films removed, and dried. If you want, you can cut the liver into large pieces, or you can leave it whole. This is not a fundamental question, because we will subsequently make pate from the liver.

In a well-heated frying pan with a minimum amount of vegetable oil, I place the prepared liver and chopped onions. Fry very quickly over high heat, stirring constantly. I like it when the liver remains tender, literally melts in your mouth. And in order to achieve this effect, I know only one way: quick frying over high heat. During frying, the liver should be lightly salted and peppered.

You can add your favorite spices, herbs, and herbs according to your taste. For example, I love very peppery liver, so I’m not afraid to overdo it with pepper. It will be tasty and bright if you add carrots or red bell peppers to the future liver pate. In general, you can experiment with additives. When frying is complete, let the liver cool slightly.

Now the chicken liver with onions, as well as the whites of boiled eggs, need to be turned into a paste mass. For these purposes, you can use a meat grinder, food processor or blender (as in my case). Our task is to simply turn the ingredients into a soft puree.

In total, we have both layers of the future roll ready. However, there remains an important nuance - they need to be held together with gelatin. To do this, dilute dry gelatin with six tablespoons of boiled water, heat the mixture slightly so that the gelatin is completely dissolved (do not forget that gelatin should never be boiled!). We pour the resulting gelling mixture equally into both prepared masses - liver and cheese. Gently mix each layer.

All that remains is to shape it into a beautiful roll with streaks. Everything is simple here: lay a large plastic bag on the kitchen table, place the cheese layer on it in a neat rectangle, and on top - in the center - a slightly smaller rectangle of the liver layer.

Now, helping ourselves with a blanket, we roll everything into a roll. You may feel like nothing will work out, that the layers are too liquid. But don't worry, the gelatin will soon start working and bind our layers together into a beautiful roll. After you have rolled the roll, wrap it in foil like candy. Firstly, it is more convenient to store food in the refrigerator in foil (this way the dish will not absorb foreign odors), and secondly, already in foil you can mechanically correct the shape, giving it smoother, regular outlines.

Now the roll needs to be placed in the refrigerator to completely harden - about 2-3 hours.

And after that you can take out the finished snack roll and cut it into the desired pieces. Cheese and liver roll will look beautiful in a snack bar on a holiday table. Very tasty sandwiches are made with this roll. And what I love most is to eat a piece of a bright, beautiful roll just as a bite with a cup of hot, strong coffee.