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Video: Chicken Liver Pancakes With Red Currant Sauce. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Chicken liver pancakes with red currant sauce - an easy to prepare, inexpensive dish. You can fry pancakes very quickly, such "pancakes" are convenient to take with you to work for lunch, and seasoned with sweet and sour red currant sauce, they will turn into a real delicacy, even if it is very modest. For cooking, use a blender or food processor; in the absence of electrical gadgets, an ordinary meat grinder with a nozzle from small holes will do.
I advise you to cook the sauce in advance, it will taste better when it is infused and cooled down a little. These spices can be stored in the refrigerator compartment for several days.
- Cooking time: 45 minutes
- Servings: 4
Chicken Liver Pancake Ingredients
- 500 g chicken liver;
- 150 g onions;
- egg;
- 25 g wheat flour;
- 25 g oatmeal (or bran);
- a teaspoon of ground paprika;
- 20 g olive oil;
- salt, olive oil for frying.
For the red currant sauce:
- 200 g red currant;
- a pod of red chili;
- 4 cloves of garlic;
- 15 g granulated sugar;
- half a teaspoon of salt;
- half a teaspoon of ground red pepper;
- green salad for serving.
Method for making chicken liver pancakes with red currant sauce
Put the chicken liver in cold water, rinse, cut into small pieces. I do this so that fibers and veins, which sometimes remain in the pieces of the liver, do not wrap around the blender knife.
Finely chop the onion. Instead, you can use shallots or green onions, also finely chopped.
We break a large chicken egg into a bowl, I advise you to use organic eggs, from free-range hens.
Now add salt and ground paprika. You can also add any seasonings that you think are suitable for chicken meat. They will just as well enrich the taste of liver pancakes.
We send all the ingredients to a food processor or grind with a submersible blender until smooth. The dough turns out to be liquid, similar to low-fat sour cream.
To make the dough thicker, add wheat flour and instant oatmeal. Instead of flakes, you can use wheat or oat bran. Then pour in the olive oil, stir and you can start frying the pancakes.
Heat a thick-bottomed pan well, grease it with a thin layer of vegetable oil for frying. Fry for 2 minutes on each side over medium heat. The liver cooks very quickly, you cannot overcook it - it will become dry.
Now we are preparing the sauce. Put the red currants in a saucepan, add 20 ml of water, close the lid and boil for 10-15 minutes, then rub with a tablespoon through a sieve. Add finely chopped red chili, garlic, granulated sugar, salt and ground red pepper to the berry puree. Cook the sauce over low heat for another 5 minutes, when it cools a little, you can balance the taste - add a little more sugar or salt.
Serve chicken liver pancakes with green lettuce leaves, pour with thick, spicy red currant sauce. Bon Appetit!
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