Description
I love liver, but my husband not - so I decided to present this by-product in a slightly different form, and even in the ensemble with buckwheat and plum - it turned out very not bad, a complete dish, which is quite suitable for dinner or a hearty Breakfast. Do not worry about this combination of products - everything turned out very tasty!
Ingredients
-
Chicken liver
400 g
-
Yogurt
250 ml
-
Chicken egg
2 piece
-
Flour
150 g
-
Salt
-
Black pepper
-
Buckwheat
1 pack
-
Onion
1 piece
-
Carrots
1 piece
-
Vegetable oil
3 Tbsp
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Mayonnaise
1 Tbsp
-
Prunes
50 g
Cooking
A bag of buckwheat ( I'm from Mistral) put to boil, according to package instructions
Meanwhile the liver wash and grind in a blender (grinder)
Break the liver in a bowl, add salt, pepper
2 eggs
Yogurt (almost all drowned)
Flour
And all carefully mix
On the prepared baking sheet, previously lined with parchment and greased with butter, pour the pastry (the layer it is preferable to make thick, high 1 cm, I calculated the size of the form and I got a very thick crust, which subsequently made it difficult to turn the finished loaf) and put in a preheated 180C oven for 15 minutes.
Meanwhile prepare the filling - onions cut small cubes, carrots on a grater,
On a heated pan with oil, fry our vegetables until soft carrots
Our buckwheat is ready and cooled slightly
In a bowl place the buckwheat, vegetables, a spoon of mayonnaise (to bind) and all peremeshaem, add salt-pepper to taste
At this time, our cake is baked
Let cool slightly and while still warm, turn it into a roll together with paper ( I had the sleeve for baking)) so he then kept the form. Let it cool down completely.
When the roulade is cold, pull out, unfold, remove the paper and spread a layer of our filling, not reaching to the cuts
Closer to one edge spread the plum stripe
Wrap the roll tightly and pack in foil and put into the fridge for about 30-40 minutes. Get deployed, my little cracked, but nothing terrible, the taste is not affected)
Now carefully with a sharp knife we cut our roll into pieces (half of our loaf)
And with love we serve our lunch for the family!
The meatloaf turned out sooo delicious, hearty, tender, and the combination of buckwheat with prunes added a bright flavor notes that are very well made friends with a taste of liver!
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