Liver with apples and onions. How to cook liver deliciously
Liver with apples and onions is a quick and tasty dish for lunch or dinner. For me, this is a quintessential fall recipe because apples are one of the three most important ingredients in this dish.
The process of cooking liver with apples and onions.
- Approximately 800 g of liver must be cleaned of veins and fat. Chicken liver does not need to be cut into smaller pieces. Pieces of liver can also be lightly pricked with a fork. There is a lot of water in the liver. As a result, it will “shoot” less when frying. I recommend drying the finished pieces of liver with a paper towel.
Advice: if you plan to prepare the dish the next day, you can additionally soak the cleaned liver in milk and leave it covered overnight in the refrigerator. Then add some ground cumin, chopped bay leaves or rosemary leaves to the milk. After removing the entire liver from the milk, dry it with a paper towel before frying. Soaking in milk will make the liver even more tender.
Place the apples in the pan with the onions. Also add 1 tsp. marjoram and rosemary leaves. Continue frying for 10 minutes. Try to gently stir the contents of the pan so that the apples brown a little.
Advice: if you have a small enough pan, I recommend putting the fried onions in the pan with the fried liver and frying only the apples in the pan.
Advice: at this stage you can also add 0,5 tsp. sweet pepper for flavor.
Advice: for a more interesting taste of the liver, pour about 50 ml of dry wine (white or red) into the pan during quenching.
Cooking time: 40 minutes
Preparation time: 30 minutes
Kitchen: Ukrainian
Description: Liver with apples and onions – recipe with step-by-step photos
