Harry Cobean
Executive Chef
i just fry up some chicken livers in evoo with some shallots,garlic,dried chilli flakes,salt,black pepper,a splash of balsamico & dry white wine.chicken livers need to be cooked pink inside imo........oh boy!
sweetbreads refer to a variety of glands/offal from the thyroid glands in the neck to the testicles at the other end of a variety of animals and everything in between.they are cooked in different ways from poaching in milk to coating & frying.it is too much of a generalisation/blanket statement imo to say that they have a similar profile/texture to liver as most,when cooked correctly tend to have a texture far softer than liver again imo/experience.Buon Giorno, Good Morning, Tom,
Animelle in Italian, Moleja in Portuguese, Ris in French, Bries in German and Mollejas in Spanish, are Sweetbreads in English and quite a classic delicacy in Spain ... and especially in Madrid & Andalusian Tapas Bars.
They are a delicacy very similiar to lamb liver or calves liver in profile and texture ...
Calves Liver Ventian Style has always been on our at home bill of fare ... Surprised to see that others also appreciate the benefits and the taste of calves liver ...
Thanks for posting,
Margi.
OK I will spell it out, if you clic on the link in my post it will take you to you "family terrine recipe" which is a rather clumsy version of a meat loaf, it uses 400grms of pork loin and 150grms of calves liver.Then in this thread you claim you have never tried calves liver in a terrine.Buon Giorno, Good Morning Bolas,
I am uncertain, exactly, what you are asking me.
I had posted a terrine and combined loin of pork 400 grams diced in tiny cubes and chicken liver 150 grams. See photo.
LOL! That's because mama told us it was good for us--iron! (Personally, I think it was because it was cheap, meat, and could be the meat item between pay checks--but that is the cynic in me.)
I agree with that statement!I think both are true. There is a lots of iron in liver, and people with iron deficioncy should eat it. But to rip the benefit od that iron,liver should be eaten nearly row.
i needed some space in the freezer for some lamb that i'm saving to make into stew for my parents, so i defrosted a package of 3 nice calves' (or is it calf's) liver steaks, about 3/8th of an inch thick each.
besides the usual pan fried with onions and bacon, what can i make with them?
i can google recipes well enough, so i'm looking for tnt recipes that i can ask questions about if needed.
tia.
PianoAl said:This is adapted from my Swedish wife's recipe. I is much simpler than her recipe, but it's still great. I left in the Swedish for your enjoyment.
150 gram kycklinglever chicken livers
2 äggulor egg yolks
2 schalottenlökar, finhackade finely chopped shallots
1 vitlöksklyfta, finhackad 1 clove garlic, finely chopped
4 TBS smör butter
.25 cup Brandy
.5 cup vispgrädde whipping cream
.5 tsp salt
Combine with food processor and bake at 350 degrees for 45 minutes
Pretty convincing that it's a Swedish recipe, including the Swedish. I bet that is supposed to be in a water bath in the oven.This is adapted from my Swedish wife's recipe. I is much simpler than her recipe, but it's still great. I left in the Swedish for your enjoyment.
150 gram kycklinglever chicken livers
2 äggulor egg yolks
2 schalottenlökar, finhackade finely chopped shallots
1 vitlöksklyfta, finhackad 1 clove garlic, finely chopped
4 TBS smör butter
.25 cup Brandy
.5 cup vispgrädde whipping cream
.5 tsp salt
Combine with food processor and bake at 350 degrees for 45 minutes
So is salt.I love the Swedish/English language combo! Interesting that brandy is the same in both languages.
Thanks!