Liver with buckwheat Fruit

Description

Very simple, but delicious interpretation of the classic combination of fried onions with liver and buckwheat side dish. The fruity flavours of the sauce in which stewed liver, create harmony in a dish, and a little "hide" it a specific taste that not everyone likes. And crumbly buckwheat TM "Mistral" for the garnish - it is the best choice.

Ingredients

Buckwheat

2 пакет.
Chicken liver

200 г
Onion

1 шт
Apple

100 г
Cranberries

100 г
Starch

1 ст. л.
Salt
Sugar
Black pepper
Vegetable oil

1 ст. л.
Water

100 мл

Cooking

I have a number of requirements for the meals I choose to prepare. First, they do not require long stay in the kitchen. Second, they should be useful. And finally, delicious. In prepared according to this recipe the liver all these requirements are met. For the side dish I chose buckwheat TM "Mistral" bags, which is very convenient, because it does not need to sort, wash, and most importantly - she always get crumbly.

Until the water begins to boil for cooking buckwheat, prepare remaining ingredients: wash the liver and cut all unnecessary; onion finely chopped; Apple grate; cranberries unfreeze (in the photo what is left from the winter stock):)

As soon as boil water for cooking cereals, podsalvage her and drop the bags with buckwheat. Takes about 20 minutes. Parallel to this, heat in a pan with vegetable oil. I used olive. Add the onions and fry it for 1-2 minutes until transparent.

Now it is the turn of liver. Put it to the onions and fry for 2 minutes, so she "grabbed".

Then add grated Apple, fry for 1 minute. Then diminish the fire, pour some hot boiling water and close the lid. If Apple gave a lot of juice, the water can not be added.

From cranberries squeeze the juice. I got 50 ml. Diluted with water to 100 ml. Add salt, sugar and pepper to taste. I use very little spices: a little pinch of salt, sugar on the tip of a teaspoon. And pepper often don't use.

Pour the diluted juice to the liver and simmer about 15 minutes until cook a little longer croup. If the liquid has turned very much, you can thicken the sauce 1 tbsp starch dissolved in 50 ml of cold water, add to pan to the other ingredients, mix well and saute for 1-2 minutes. I didn't do it. I like the formed when fighting the "broth" to water the garnish, instead of butter.

When the 20 minutes are up, pull out the bags with buckwheat from the water, allow it to drain. Careful not to burn yourself, pour the buckwheat bags and set the table.

So fast, in just 20 minutes, we cooked a delicious and healthy dish. I really hope that, despite its simplicity, it will become one of Your favorites. Bon appetit!

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