Liver with pan sauce

Being a "beginner cook" I hope to be among you.

  • 500g liver,
  • 2 onions,
  • 3-4 cloves of garlic,
  • 1 teaspoon sweet paprika,
  • 1 red bell pepper,
  • Tomato juice,
  • vegetate,
  • pepper,
  • oregano.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Liver with pan sauce:

Cook the onion with the garlic (preferably in a Teflon pan or doublet) and then add the paprika and bell pepper. Leave it to steam with a lid for 3-4 minutes, then add the vegetables and the liver, washed and peeled.

After the livers have hardened, add the tomato juice, pepper, oregano and salt to taste. I hope you like it, I've already eaten it and I can tell you that they are a delight.

Mackerel in the pan

My craving for mackerel came with spring, which is why I ran to Obor Hall and bought a few pieces, threaded, only good for cooking. Mackerel is a fish with a special taste and grilled or pan-fried cooking is truly phenomenal. I chose to cook it in the pan with a little sauce and a lot of appetite.

2 cloves garlic (optional)

2 tablespoons extra virgin olive oil

Lemon juice (1/2 lemon)

First of all, wash the fish well, dry it with paper towels, then salt and pepper it.

While the salt and pepper are doing their job, heat very little olive oil in a pan and chop the onion. Put the fish in the pan on the skinless side, over low heat, over which we add the chopped onion.

Mackerel is a fatty fish, so we don't need to mess with the oil. After about 4-6 minutes (depending on the thickness of the fillets) turn the fish on the side with the skin, add fish sauce, wine, garlic (optional), tomato juice and cherry tomatoes.

Keep the heat low for another 6-8 minutes until you notice that the sauce has the desired consistency. We need to get a small and concentrated amount of sauce. Towards the end we add the lemon juice and the parsley. If it is not salty enough, season a little more and if the tomato sauce is not a little sweet, you can drop a pinch of brown sugar in the sauce.

Pan-fried chicken liver

This dish, pan-fried chicken liver, is considered very healthy for people who are growing up, anemic or who are on return diets after the disease. A study conducted in France showed that iron deficiency, common among children and women, promotes the repeated occurrence of ENT infections. To protect us from these diseases that threaten us in the cold season, the authors of the study advise us to eat foods rich in iron. Chicken or beef liver are sources of iron, and this is because in 100 grams of liver there are between 4 and 12 milligrams of easily assimilable iron, while 120 grams of liver provide about 15% -20% of the daily requirement. iron of an adult.

For preparation you need:500 g chicken liver 100 ml vegetable oil 1 bunch parsley, chopped 1 bunch dill, chopped 1 glass of pepper water and salt to taste.

Preparing chicken livers in a frying pan is very simple and quick. First of all, the bird's liver is cleaned, washed and drained. Put the poultry livers in the pan, add salt and pepper, add the oil and a glass of water. Put a lid on top and simmer over medium heat for 10 minutes. Stir from time to time, being careful not to crush the liver. After 10 minutes, take the lid off the pan and let it boil, over low heat, until all the water drops and the livers start to brown. Remove the livers to a plate and sprinkle with chopped parsley and green dill on top.

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