organ meat Archives - KetoKookin'

Bacon Wrapped Beef Liver Roulade – Stuffed with Spinach & Feta Cheese

KetoKookin' — Sun, 17 Mar 2019 16:49:21 +0000

Bacon Wrapped Beef Liver Roulade - Stuffed with Spinach & Feta Cheese

This recipe for bacon wrapped beef liver roulade, stuffed with spinach & feta cheese, is super delicious and easy to make. The flavors complement each other perfectly. In addition, it's a very nutrient dense and therefore satiating dish. Of course, you could also use other stuffings

CourseMain Dish
Keywordbacon wrapped, beef, feta cheese, liver, organ meat, oven baked, roulade, spinach, stuffed stuff

Servings2 roulades

Prep Time10 minutes

Cook Time30 minutes

Ingredients

300gram beef liver2 pieces
100gram spinachpre-cooked
100gram feta cheesecut into dices or cuboids
200gram baconabout 16 slices

Seasonings

1pinch Salt
1pinch Pepper
1pinch Cayenne pepperoptional

Instructions

First, preheat your oven to 170°C (340°F)
Put the beef liver on a cutting board and beat the pieces with a meat hammer to make them flatter. You don't need to flip them, it is enough if you just hit from one side. Also, make sure that you don't hit too hard as the meat already is pretty tender and you don't want to create holes
Next, add the seasonings, also from one side only - this will be the inside. Then, spread the spinach (e.g. with a spoon) on the pieces
Afterwards, put the feta cheese on top. Place it centered and only on one half of the liver pieces. This way it is easier to roll them up
Now, roll the liver up. Start on the side with the cheese to make sure it is in the center of the roulade
After that, create a bacon weave of 4-5 slices on top of each roulade. Lift each one up with one hand while wrapping the bacon around the bottom with the other hand
If you have small packets, wrap another layer of bacon around them to make sure everything is nicely wrapped without any big gaps and place the roulades on a baking tray with parchment paper
Finally, put the baking tray into the oven and bake the roulades for 25-30 minutes until the bacon becomes brown and crispy

Recipe Notes

You probably could skip the meat hammer step if your beef liver pieces already are pretty flat (about 0.5cm / 0.2in of thickness).

If they are way too thick, lay them on the cutting board.
Then, cut from one side with a sharp knife until you nearly reached the end of the other side.
Now, you can simply fold out the pieces and have thinner ones.

At step 3 I used frozen spinach which I thawed & pre-cooked in the microwave for about 3 minutes while beating up the liver:

Of course, you may also use different stuffings.

One idea that I've had was pizza stuffing with tomato paste or fresh tomatoes, mozzarella cheese & Italian / Mediterranean herbs (oregano, rosemary, thyme). Maybe with some additional ground beef, pepperoni, fried chicken or even pulled pork.

There is no Nutrition Label for this recipe yet.

The post Bacon Wrapped Beef Liver Roulade – Stuffed with Spinach & Feta Cheese appeared first on KetoKookin'.

Currywurst Style Chicken Hearts

KetoKookin' — Tue, 19 Feb 2019 20:01:35 +0000

Currywurst Style Chicken Hearts

These currywurst style chicken hearts taste delicious and are easy to prepare, too. They need some passive cooking time but become nicely tender this way. In addition, the recipe also works with nearly any type of sausage.

CourseMain Dish
Keywordchicken, chicken hearts, fried meat, one pan meal, organ meat, pan fried, slow cooked

Servings2

Prep Time5 minutes

Cook Time10 minutes

Passive Time45 minutes

Ingredients

300gram chicken heartsor sliced sausages
30gram coconut oilor what you prefer for frying
40gram butter
80gram tomato paste
300milliliter water

Seasonings

1tablespoon Curry
1teaspoon Salt
1.5teaspoon(s) Paprika
1teaspoon Chilioptional

Instructions

First, cut the chicken hearts lengthwise in half
In the meantime, heat up a pan with your preferred fat for frying to medium heat
When the pan is hot, add the chicken hearts to the pan and the curry powder on top
Wait for about 30 seconds, then stir everything. Next, fry the chicken hearts for 3-5 minutes while stirring, until they become slightly crispy and brown
Now, add the butter. When it is melted, also add the tomato paste, all other seasonings & the water and stir until everything is mixed
Finally, set the plate to low heat and let everything cook for about 45 minutes while stirring occasionally, until the liquid is reduced to a sauce

There is no Nutrition Label for this recipe yet.

The post Currywurst Style Chicken Hearts appeared first on KetoKookin'.

Easy Liver Burger – With Beef Liver & Chicken Hearts

KetoKookin' — Mon, 11 Feb 2019 15:35:57 +0000

Easy Liver Burger - With Beef Liver & Chicken Hearts

These beef liver burger are easily prepared within only 30 minutes. In addition, they taste delicious and are packed with valuable and essential nutrients due to the organ meats containing multiple vitamins as well as iron, copper and choline which is important for brain development and liver function.

CourseMain Dish
Keywordbeef, burger patty, chicken hearts, dairy free, fried meat, liver, organ meat, pan fried, under 30 minutes, zero carb

Servings6 patties

Prep Time2 minutes

Cook Time20 minutes

Ingredients

300gram beef liverroughly cut pieces
300gram chicken hearts
1 eggs

Seasonings

1teaspoon Salt
1teaspoon Pepper
1teaspoon Cumin

Instructions

First, put the beef liver, chicken hearts & all seasonings into your food processor
Then, mince everything for about 30 seconds, add the egg and mince again for a few seconds until everything is mixed. To give the burgers a better consistency you may also add 1-2 tablespoons of coconut / almond flour or psyllium husk powder at this step
Now, add some coconut oil or your preferred fat for frying to a pan and heat it up to low-medium heat. A non-stick pan would be perfect. In case you don't have one make sure to use enough fat to prevent sticking
Next, use a spoon to put blobs of the meat mixture -with about 0.8 centimeters (about 1/3 inch) of thickness- into the pan
Let the burgers fry slowly, for about 10 minutes, before flipping to make sure that they don't fall apart. It is easiest to wait until they start to become solid and coloured on their top's edges
After flipping, fry for another 5-10 minutes until the burgers have reached your desired color. I like them to be more on the dark brown side

There is no Nutrition Label for this recipe yet.

The post Easy Liver Burger – With Beef Liver & Chicken Hearts appeared first on KetoKookin'.

Calf Kidney in Cream Sauce – Easy Kidney Recipe

KetoKookin' — Mon, 17 Dec 2018 11:30:07 +0000

Calf Kidney in Cream Sauce - Easy Kidney Recipe

This easy kidney recipe with calf's kidney makes a delicious and nutrient dense meal. It is very satiating and perfectly suited for low carb diets. In addition, kidneys have a great offering of folate, iron, zinc, copper & selenium and are also a great source of protein for a post-workout meal.

CourseMain Dish
CuisineLow Carb High Fat
Keywordbeef, cream, cream cheese, heavy cream, one pan meal, organ meat

Servings3 people

Prep Time20 minutes

Cook Time25 minutes

Passive Time2 hours

Ingredients

Kidneys

600gram calf kidney2 pieces
30gram butter
0.5tablespoons Salt
water

Sauce

20gram butter
2 onionssliced, half rings
250gram cream
75gram cream cheese
Salt
Pepper

Instructions

Kidneys

First, cut the kidneys in half and remove the gristly white centers (the fat) carefully
It is best to use a paring knife for this. Remove as much of it as possible and keep it if you want to make tallow - more details in the recipe notes
After that, cut the kidney meat into bite sized pieces and put them into a strainer. When finished, thoroughly rinse them with cold water for a few minutes
Now, add the salt to a big bowl, add some water and stir until the salt is dissolved. Then, add the kidney pieces and so much cold water that they are completely covered
Cover the bowl with cling film / plastic wrap, put it into the fridge and let the kidneys soak in water for at least 2 hours. After that, take the pieces out of the water, into a clean strainer and rinse them with fresh water again. Afterwards, let them drip off excess water for a minute
Melt the butter in a pan on low heat, add the kidney pieces and cook them for about 7 minutes while stirring occasionally.
Then, put them to the side (e.g. into a soup plate) in order to make the sauce in the pan

Sauce - Final Steps

After cooking the kidney pieces, leave any remaining liquid in the pan and add the extra butter. Then, add the sliced onions and let them cook for about 5 minutes
Next, add the cream & cream cheese to the pan and stir until it is dissolved. Cook for about 10 minutes on low heat, until the sauce starts to thicken. Now is the time to taste the sauce and add salt & pepper to your preferences
Finally, add the kidney pieces back to the pan and let them simmer in the sauce for another 3 minutes on low heat. Don't cook too long or on higher heat as the kidney tends to become chewy then

Recipe Notes

If you want to render the kidney fat cut it into small bits or mince it in a food processor.
Then, put it into a pot or big pan on low heat and wait for all the fat to get out while stirring occasionally.

You can see that it's done when there is clear fat on the bottom with crispy bits on top.

Now, you can remove these floating bits by pouring all content through a cheesecloth or fabric into another pot.
When the fat is cooled, pour it into mason jars and keep them in the fridge.

There is no Nutrition Label for this recipe yet.

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