This recipe for marinated chicken liver is super simple, makes the liver very tinder and mildens its taste. In addition, liver is extremely affordable and rich in nutrients at the same time.
You need to marinate the chicken liver about 12-24 hours before you want to cook it.
Optimally, you do this the previous evening if possible
Put the chicken livers into a zip lock bag or a container and add all other ingredients
Mix everything thoroughly and make sure that the meat is completely covered.
Then, close your zip lock bag or container and store it in the fridge for 12-24 hours
When this waiting period is over, preheat your pan with some lard or coconut oil in it to medium heat
Finally, fry the chicken liver for 10-15 minutes. It is no problem if some of the marinade goes into the pan and you can even use it to cook the liver in it or make a sauce out of it
While the liver is cooking, you may prepare some side dishes, like boiled eggs, vegetables or mushrooms
Recipe Notes
Never pour raw, leftover marinade over the cooked liver.
If you want to use the leftover marinade, make sure to boil it up to kill all harmful bacteria.
Don't marinate in aluminum containers or foil, because a chemical reaction could spoil the food.
The best way to marinate liver is using the zip lock bag in order for it to be evenly surrounded by the marinade.
There is no Nutrition Label for this recipe yet.
These nutrition facts only include the marinated liver.
Spicy Lemon Marinated Pork Chop - With Buttered Vegetables
This spicy lemon marinated pork chop is very easy to cook and tastes delicious. The marinade consists of olive oil, lemon juice, tamari sauce and sichuan pepper among some other spices. Perfect for a barbecue or just frying the meat in a pan.
First, you need to prepare the marinated pork about 12-24 hours before you want to cook it.
Optimally, you do this the previous evening if possible
Put the pork chops into a zip lock bag or a container and add all the ingredients for the marinade.
Massage everything into the meat and store it in the fridge for 12-24 hours.
Always close your zip lock bag or container thoroughly before putting it into the fridge
When this waiting period is over, preheat your pan with some lard or coconut oil in it to medium heat
Finally, fry your pork chops for 5-7 minutes on each side until they get a nice brown color
Buttered Vegetables
Before you put the pork chops into the pan, thaw the vegetables in the microwave or just throw them into a pot with just about 50 milliliter of water
Then, add the butter and seasonings, put the lid on and let it cook for about 15 minutes at low-medium heat while stiring occasionally
Now, the pork chops and vegetables should be both finished and you may pour some of the grease from the pan over the vegetables
Recipe Notes
Never pour raw, leftover marinade over the cooked meat.
If you want to use the leftover marinade, make sure to boil it up to kill all harmful bacteria.
Don't marinate in aluminum containers or foil, because a chemical reaction could spoil the food.
The best way to marinate the meat is using the zip lock bag in order for it to be evenly surrounded by the marinade.
For 500 gram of meat, you need about half a cup of marinade.
This delicious sauerkraut recipe is simple to prepare. All it needs is basically throwing all the ingredients into the pot and give them some cooking time. Also, I discovered that a pinch of cinnamon improves the taste.
Put the fatback into a big pot and set the plate to low-mid heat
Meanwhile, cut the onions into rough pieces
When the fatback pieces start to become crispy and their fat covers the bottom of the pot, put the pork belly in, turn to mid-high heat and sear it on the skin side
Flip the pork belly, add the kassler and sear it on the skin side, too
Now, throw in the sausages and onion pieces
Fry everything about 5 minutes at medium heat
Then, add the sauerkraut and all remaining ingredients, including the seasonings
And finally, let it cook for about 5 hours at low heat with the lid on
Stir occasionally and if necessary, add some water
Recipe Notes
It is perfect, when the meat seperates from the bone by itself.
Kassler is the name of a cured and smoked cut of pork. Its roots are in the German cuisine. Pork necks and loins are the most commonly used cuts, although ribs, shoulders and bellies can also be used. In addition, kassler is often served with sauerkraut.
