Fried liver with new potatoes and peas in cheese sauce with dill
Fried liver with new potatoes and peas in cheese sauce with dill - A comforting and delicious recipe
Get ready for a culinary journey full of flavors and textures! This recipe for fried liver with new potatoes and peas in cheese sauce with dill is not just a delicious meal, but also an opportunity to enjoy fresh and healthy ingredients. It is a dish that perfectly combines the rich taste of the liver with the freshness of the potatoes and peas, bringing an explosion of flavors to the table.
Preparation time:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4
Ingredients:
- 1 kg small new potatoes
- 300 g peas (fresh or frozen)
- 500 g chicken liver
- 4-5 cloves of garlic
- 1 green onion
- 400 g yogurt
- 200 g sheep cheese (or feta cheese)
- Fresh dill (to taste)
- Basil (dried or fresh)
- Juice of one lemon
- Salt (to taste)
- Pepper (to taste)
- Nutmeg (a pinch)
- 4 tablespoons olive oil (2 for the liver, 2 for the sauce)
Step by step for a perfect result:
1. Preparing the potatoes:
Start by washing the new potatoes well under cold running water to remove dirt. You can use them with the skin on, but it's important that they are clean. Place them in a clean towel and sprinkle coarse salt on them. Rub them well in the towel until the skin begins to come off. This trick not only cleans them but also gives them a pleasant texture when cooked. After you're done, wash them again.
2. Boiling the vegetables:
Place the cleaned potatoes and peas in a pot of salted water. Boil them over medium heat for about 15-20 minutes, until they are tender but not too soft. Check with a fork if they are done.
3. Preparing the sauce:
Meanwhile, peel the garlic and green onion, then place them in a blender. Chop them until they become a fine paste. Add the olive oil, yogurt, cheese, lemon juice, spices (salt, pepper, nutmeg), and basil. Blend well until you get a smooth mixture. Finally, add the finely chopped fresh dill and mix gently.
4. Frying the liver:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the liver and fry it on all sides until golden and crispy, about 5-7 minutes. Make sure they are well cooked, but do not leave them too long to avoid drying out.
5. Assembling the dish:
Once the potatoes and peas have boiled, drain the water and arrange them nicely on a plate. Pour a few tablespoons of sauce over the potatoes and add the fried liver alongside. This dish looks wonderful and is full of color!
6. Serving:
You can decorate the plate with a few fresh dill leaves or a slice of lemon for an extra fresh touch. This dish pairs perfectly with a glass of dry white wine or a refreshing lemonade.
Personal notes and variations:
This recipe can vary according to your preferences. You can replace the liver with chicken breast or tofu for a vegetarian option. You can also experiment with different types of cheese or add additional vegetables, such as carrots or zucchini, to bring extra color and nutrients.
Nutritional benefits:
This dish is rich in protein due to the liver and yogurt, while the potatoes and peas provide a significant amount of fiber and vitamins. Dill not only enhances the flavor but also has antioxidant properties.
Frequently asked questions:
1. Can I use frozen peas?
Yes, frozen peas are an excellent option and cook just as well as fresh ones.
2. How can I store leftovers?
You can store leftovers in an airtight container in the refrigerator, and the dish will stay fresh for up to 2 days.
3. What other side dishes go well?
A fresh green salad or a side of white or brown rice perfectly complements this dish.
Conclusion:
Fried liver with new potatoes and peas in cheese sauce with dill is a simple yet flavorful recipe that will make you feel good both while cooking and serving. I encourage you to try it and enjoy every bite! Enjoy your meal!
Ingredients: 1 kg new small potatoes, 200-300 g peas, 500 g chicken liver, 4-5 cloves of garlic, 1 green onion, 400 g yogurt, 200 g sheep cheese, fresh dill, basil, juice of one lemon, salt, pepper, nutmeg, 2+2 tablespoons of olive oil
