Печеночный торт: рецепт из куриной и говяжьей печени пошагово с фото от А до Я
Вопрос на засыпку: какое блюдо может быть одновременно и закуской на праздничном столе и обеденным салатом, в нем сочетаются молоко и печень, а по внешнему виду это торт?
В принципе, ответ содержится уже в самом вопросе – это действительно торт, но не десертный, сладкий, а остренький – печеночный, да еще с чесноком! Печеночный торт из куриной и говяжьей печени! А вот еще рецепт с фото пошагово!
Изначально этот рецепт появился в Киевской области и быстро стал известен широкой публике. Однако – не настолько известен, чтобы перестать вызывать удивление! Как правило, торт смазывается майонезом, похожим на крем, а сверху украшается яркой морковью – все это подчас сбивает едоков с толку.
Когда на празднике подают такое угощение, с первого взгляда оно не вызывает никаких подозрений – торт и торт, а вокруг много других яств, отвлекающих внимание.
Потом же, при раздаче, некоторые гости изумляются – они никогда даже ни слыхивали про такое экстравагантное кушанье с загадкой (со мной именно так и случилось в свое время)!
Более того, попробовав приготовленный правильным образом печеночный торт, присутствующие могут по – настоящему влюбиться в его вкус – ведь для тех, кто любит печень, он будет большим подарком, а для противников этого ингредиента он может стать своеобразным откровением.
Вкус печени искусно маскируется, поэтому он ощущается не столь интенсивно, как в традиционных блюдах с печенью.
Печеночный торт – рецепт с фото пошагово
Весь технологический процесс можно условно разделить на 3 части:
Первая – это изготовление основы для нашего торта, коржей или лепешек.
Открываю личный секрет – если положить муки по — меньше, тесто будет непривычно жиденьким, но это как раз то, что нам и надо! Коржи будут тоненькие, а если не торопиться убирать их с огня, то они запекаются до такой степени, что легко подхватываются лопаточкой!
Вторая часть рецепта – готовим смесь, которой будем наш торт начинять, а также соус к нему. Здесь все очень не сложно, стандартные компоненты – это морковь (лучше яркая, свежая) и лук.
Соус приготавливать будем на основе майонеза, а вообще не воспрещено пользоваться готовыми соусами с разными вкусами – торт в этом отношении абсолютно демократичен!
Напоследок из лепешек и начинки собирается наша уникальная закуска. Коржи складываются друг на дружку, как плоские тарелочки, а перед этим они пропитываются чесночным соусом и покрываются морковно – луковым слоем.
Далее будем разбирать различные варианты этого блюда пошагово.
Рассмотрим сегодня три самых простых торта: из куриной печени, говяжьей, а также свиной.
Рецепт печеночного торта из говяжьей печени
Говяжья печень. Этот продукт настолько полезен, что мало какой атлет не кушает блюда с ним в составе. Печень хорошо сказывается на состоянии волос и ногтей, а уж мышечная и костная ткань от употребления ее в пищу только выигрывают.
Матерям, чьи детки растут медленней, чем хотелось бы, можно посоветовать давать ее им как можно чаще. Здесь есть проблема – многие дети не очень – то расположены есть печень. Они кривятся при одном упоминании о ней и спешат отодвинуть тарелку.
Так вот, такая обманка с печеночным фаршем в составе коржей для торта позволит накормить деток печенью без их ведома.
Нигде в блюде не будет крупных кусков печени, а вкус хорошо замаскирует чесночный соус и морковь. Внешний вид кушанья тоже очень привлекателен для ребятишек, так что они скушают его «за милу душу» и глазом не моргнут!
Ингредиенты
- Печень – 0.5 кг;
- Шампиньоны – 80 г;
- Яйцо – 3 шт.;
- Морковь – 2 шт.;
- Молоко – 125 мл;
- Мука;
- Лук – 2 шт.;
- Масло растительное – 100 мл;
- Майонез – 150 мл;
- Чеснок – 1 крупный зубчик;
- Соль и добавки – по вкусу.
Как нам приготовить торт с говяжьей печенью
Процесс включает в себя 3 этапа:
- Сделаем несколько коржей;
- Готовим начинку и соус;
- Сформируем 4 – 5 этажный торт с начинкой и украсим его.
Коржи будем готовить так:
- Изготавливаем тесто – для этого сначала вымоем печень и очистим ее от пленки, остатков жира и желчи;
- Разделаем печень на крупные части и каждую из них пропустим через мясорубку или блендер;
- В одной емкости смешаем разбитые яйца, печеночный фарш и молоко, солим и перчим. Добавляем муку, все компоненты аккуратно смешать и довести до общей консистенции (примерно как тесто для оладьев);
- Включаем огонь и выливая печеночное тесто на сковороду обжариваем каждый корж и с той и с другой стороны. Обжарка делается быстро – за 20 минут все коржи станут румяными и затвердеют.
Переходим к начинке и соусу
- Теркой измельчается морковь, а грибы и луковицы просто мелко шинкуются ножом;
- Все это в той же сковороде слегка тушим, солим и перчим;
- Чеснок крошится в майонез, предварительно вылитый в среднюю тарелку. Туда же некоторые кладут мелко порезанную зелень и прочее. Перемешиваем ложкой и отставляем соус в сторонку.
Формируем сам торт
- Коржи располагаются поэтажно и каждый из них мы тщательно смазываем майонезным соусом.
- Между коржами прокладываем начиночные слои – не слишком толстые, но и без просветов. Венчает наш тортик та же морковно – луковая с грибами смесь.
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- Зелень положим для некоего декора. Впрочем, украшать такой торт можно как душа пожелает – печень универсальный компонент и сочетается с множеством других вкусов. Так что здесь можно дать волю фантазии, пробовать то и это, и каждый раз добавлять что – то новое!
После приготовления наш аппетитный тортик убираем в холодильник – пусть как следует пропитается. Через несколько часов он будет полностью готов и можно садиться в кружок за столом, угощаться вкусным блюдом, весьма богатом микроэлементами, и причмокивать от удовольствия!
Притягательный вкус и полезный эффект данного рецепта могут сделать его одним из фаворитов в Вашей кулинарной коллекции!
Рецепт печеночного торта из куриной печени
Куриный торт будет менее калорийным и более легкоусваеваемым. Он может быть включен в состав различных диет при условии замены майонеза менее жирными соусами (как вариант, можно попробовать томатный – это будет несколько другое блюдо, но сама суть печеночного торта останется).
Особых хитростей в приготовлении куриной печени здесь нет. Приготовить это блюдо можно за час, но лучше не использовать его в качестве экспресс – закуски, т. к. торт максимально хорош, когда он постоит какое – то время.
3 этапа приготовления:
- Изготовим корж;
- Сделаем для нашего торта начинку;
- Скомпонуем все это.
Ингредиенты
Для коржей для торта из печени
- Куриная печень – 0.5 кг;
- Яйца – 2 шт.;
- Молоко – 0.5 стакана;
- Мука пшеничная – 100 г;
- Масло для обжарки коржей – 100 мл;
- Соль – по вкусу.
Для начинки печеночного торта
- Морковь – 1.5 кг;
- Чеснок – 2 – 3 зубчика;
- Лук среднего размера – 3 шт.;
- Майонез – 200 мл;
- Соль – по вкусу.
Как готовится печеночный торт из куриной печени
Делаем блины для торта
- Сначала промоем печень и удалим лишние жилки, жировые отложения и желчную оболочку;
- Порежем печень на квадратные куски среднего размера (по 3 – 4 см);
- Куски помещаем в мясорубку и хорошенько прокручиваем в глубокую миску;
- К печени выливаем молоко и размешиваем вилкой;
- Яйца промоем (можно с мылом) и разобьем в отдельную емкость. Их нужно взбить венчиком, а потом перелить к печени;
- Кладем в миску 4 ст. ложку пшеничной муки. Если есть желание, можно прибавить специй. Полученную массу взобьем;
- Это мы приготовили тесто для печеночных блинов. Оно не должно быть чрезмерно вязким, а скорее текучим;
- На уже горячую сковородку в несколько подходов заливаем это тесто. Обжариваем до позолоты с обеих сторон;
Теперь готовим начинку
- Измельчаем лук;
- Морковь пропускаем через среднюю терку или просто мелко шинкуем ножом;
- Эти 2 ингредиента слегка подзолотим на масле;
- Берем чеснокодавилку и измельчаем все зубчики (можно и просто мелко порезать);
- Смешаем в неглубокой тарелке весь майонез и чесночную массу.
Компоновка торта
- Первый блин положим на широкое блюдце или круглый разнос;
- Далее его нужно хорошо промазать майонезом с добавленным в него чесноком;
- Морковь и лучок кладем сверху и разравниваем;
- Проделываем все это несколько раз по количеству блинов (из взятых нами продуктов получится 4 – 5 блинчиков средней толщины).
В итоге на нашем столе будет возвышаться аппетитный и весьма необычный тортик. Его можно всячески украсить – зеленью, тертым желтком, яркими овощами и т.п. Если застолье уже началось, самое время подавать торт на радость гостям!
Рецепт печеночного торта из свиной печени
О преимуществах и недостатках свиной печени споры не унимаются уже много лет. Одни хозяйки говорят, что она наиболее сытна и питательна, другие стоят на том, что, дескать, горчит и изобилуем жирами.
Правы, конечно же, и те и другие. Лично я от этого продукта не фанатею, но регулярно готовлю из него что – нибудь вкусненькое.
Это позволяет вносить разнообразие в мясной рацион (ведь курица и говядина иногда приедаются) и готовка тоже становится более разноплановой и веселой.
Из печени свиньи главное осторожно изъять желчь, которая может скопиться в ней. Если готовить правильно, то печеночный торт получится нежным и сытненьким!
Ингредиенты
Для печеночных лепешек
- Печень – 650 г;
- Мука – 4 ст. л.;
- Молоко – чуть менее полстакана;
- Яйцо – 2 – 3 шт.;
- Луковица;
- Масло подсолнечное – 90 мл;
- Соль и другие добавки – на усмотрение повара.
Для прослойки
- 3 зубчика чеснока;
- 3 луковицы;
- 2 крупных или 3 средних морковки;
- Майонез – 300 мл.
- Также можно взять петрушку, укроп и т. п. для оформления торта. Хорошо подходят для этого нарезанные помидоры или маринованные огурчики – все это уже дело индивидуального вкуса.
Готовим торт из свиной печени
Опять же, наша технология готовки предполагает 3 стадии:
- Готовим тесто и печем печеночные лепешки;
- Делаем прослойку с майонезом и овощами;
- Строим наш торт – в нем будет 5 уровней.
Лепешки готовить очень просто
- Свиная печень может быть с несрезанным жиром – его мы убираем и промываем главный ингредиент нашего сегодняшнего блюда;
- Печень поделим на 3 – 4 части, чтобы удобно было прокручивать их в мясорубке и сделаем это;
- В ту же тарелку, где находится печеночные фарш, доливаем молочко и разбиваем яйца;
- После замеса наше тесто будет расползаться – это нормально, плотное оно нам здесь и не нужно;
- На плите выпекам печеночные лепешки – это делается быстро, потому – что не нужно ничего прожаривать, мы только подрумяниваем их в течение нескольких минут. Здесь есть интересный вариант – можно первую лепешку сделать маленькой, а каждую последующую делать больше. Благодаря этому, потом мы сможем строить пирамидку с сужением вверху – это добавит торту экстравагантности! Когда лепешки готовы, стопку с ними убираем в сторону и приступаем к приготовлению прослойки.
Прослойка не займет много времени
- Морковь и луковицы мы крошим на сковороду и ставим на слабенький огонь – пусть жарятся (степень обжарки индивидуальна – кто – то любит слегка подгорелый лук, а кому – то кушать пережаренное категорически нельзя);
- Вторая часть прослойки – соус. Его мы сделаем из майонеза, добавив туда для колорита и остроты измельченный чеснок.
Строим наш тортик – башенку
Первую лепешку кладем в самый низ, помажем ее майонезом и скроем под прослойкой. Каждая последующая лепешка кладется поверх прослойки и так же промазывается соусом.
В конце мы получили съедобную башенку, которая заканчивается морковным слоем и смотрится очень притягательно. Не будем искушать себя раньше времени – спрячем кушанье в холодильник на несколько часов, чтоб соус полностью пропитал коржи.
Как приготовить печеночный торт
Как мы убедились, готовить этот торт можно без лишних энерго (и финансовых) затрат. Блюдо может удивить и впечатлить требовательных родственников и других гостей. В повседневном рационе оно и полезно и визуально хорошо смотрится.
Им можно накормить маленьких приверед, которые «роются» в еде. Если снизить количество майонеза и масла для обжарки лепешек, торт станет еще полезнее, а это значит, что беременным и кормящим он вполне рекомендован (конечно же, если нет индивидуальных противопоказаний).
Уникальность рецепта еще и в том, что можно взять как печень скота (говяжью, свиную), так и птицы. Так исторически сложилось, что на российской кухне наибольшую популярность приобрела курятина, но можно с успехом взять печень куропатки, утки или индюшки – так будет даже более креативно и вкусно.
Кстати, печень мелкой домашней птицы немного нежнее и приятнее на вкус, поэтому она способна влюбить в себя ненавязчиво и тонко. А вот свиная – более жесткая и даже иногда горьковатая, если неправильно удалить желчь.
Можно ее предварительно вымачивать, а можно и оставить, как есть – горчинка тоже приходится весьма кстати.
Рыбная печень для данного торта – салата не годится, хотя, возможно, путем проб и ошибок, вы приготовите блюдо, которое будет нравиться лично Вам и Вашим близким – а это самое главное, так что не бойтесь открывать для себя что – то совершенно новое!
Отменная штука. Очень люблю его на завтрак, если после праздника останется.
Что не говори, но это праздничный торт, все таки хлопотно его готовить в будний день.
Отличные рецепты красивого и вкусного печеночного торта! Спасибо автору за такое разнообразие!
Мне тоже понравились рецепты. Правда из говяжьей печени у меня почему-то не особенно получалось. Попробую по Вашему рецепту.
Попробуйте обязательно, не забудьте поделиться впечатлениями
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