Turkey liver in milk
Description
The recipe won't take much time. Turkey liver cooked in milk—for you! You'll get a tasty, easy dish. I like freezing liver this way: one "cube" is enough for one pasta portion; thaw one cube in a frying pan and sauté with onion for a great filling for two or three pies. A practical, versatile prep. Serve as an appetizer.
Instructions
- 1
Step 1
1. Soak the liver in milk for at least one hour. Then drain the milk, rinse the liver, and cut it into smaller pieces.
- 2
Step 2
2. Now grind the liver into a paste like this. Add spices and salt to taste directly in the blender bowl and mix again.
- 3
Step 3
3. And that's all! Leave some for cooking, and pour the rest into molds and put them in the freezer.
- 4
Step 4
4. This time I made the paste like this—I simply spread the mixture in a frying pan and stewed it until it became a stretchy, homogeneous mass, then served this pâté with taco pieces and spices.