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Preparation time: less than 60 minutes
RECIPE PREPARATION Liver with grapes in wine sauce:
Wash the liver and put it in the pan with a little oil and water to simmer, then when the liquid has dried almost completely add a cup of soup and let it simmer a little later and then when dry add a small cube of butter. Now our livers are almost ready and we add the onion and pepper cut into small juliennes and heat together. Then we add the tomato paste and leave until it changes color and then we add the wine and the grapes that we easily split with the knife. remove the seeds. Leave until it evaporates a little and turn off the heat. Sprinkle with green parsley.
Chicken liver with grapes and mushrooms
2. Break the prosciutto into pieces, then fry it a little in a hot pan until it starts to brown.
3. Melt half the amount of butter in the pan and fry the liver for 3-5 minutes on each side. The liver should remain pink in the center. Take it out of the pan and keep it warm.
4. Add the rest of the butter to the pan, then the mushrooms and sauté for 5 minutes, until the latter softens.
5. Pour the wine, bring to a boil and then let it drop and thicken. Put the livers back in the pan, then add the grapes, stirring for about 2 minutes.
Serve everything on toast with prosciutto.
400 g of chicken liver
salt and freshly ground black pepper
4 slices of ham
60 g butter
100 g mushrooms, cut
6 tablespoons dry red wine
150 g green grapes, cut
4 thick slices of white, toasted bread
Chicken liver with grape sauce and red wine
1. For potatoes: Preheat the oven to 180 degrees. Melt the butter in a pan, add the onion and cook for 5 minutes over medium heat. Add the garlic and fry for another 2 minutes.
2. Put the chopped potatoes and sour cream, keeping 4 tablespoons of sour cream aside. Bring to a boil, matching with salt and pepper. Put everything in a yena bowl and bake for 45 minutes, or until the potatoes are browned on top and the cream is almost absorbed.
3. Cut the chicken livers and remove any ribs.
4. Heat the butter in a pan and fry the livers for a few minutes, until they brown on the outside, but the pink remains inside. Put them in a tray lined with kitchen paper.
5. Add the red wine and chicken juice to the pan in which you fried the livers, keeping the juice left by them. Bring to a boil. Remove from the heat and drain through a sieve, keeping the sauce and discarding any remaining pieces of liver. Put the sauce back in the pan, add the remaining 4 tablespoons of sour cream, season and cook for 5 minutes.
6. Add the grapes to the sauce and cook for another 5 minutes. Divide the livers into four plates and pour the sauce over them, along with the grapes. Serve with creamy potatoes and a green salad.
For creamy potatoes:
30 g butter
1 medium onion, cleaned and cut
1 clove of garlic, cleaned and cut
500 g potatoes, peeled and finely chopped
284 ml thick cream
salt and freshly ground black pepper
For the liver:
400 g of chicken liver
30 g butter
4 tablespoons sweet red wine
100 ml chicken juice
100 g white grapes, without seeds, cut
Liver in wine sauce
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Biscuits with grapes
& Icirc & # 539i must:
200 g pi & # 537coturi
200 ml dry white wine
500 g of grapes
3 or & # 259
1 tbsp & # 259 zah & # 259r
1 l & # 259m & acircie mare
50 g sliced walnuts
Preg & # 259te & # 537ti a & # 537a:
Break the pieces and cut them into pieces, and put half of them in a bowl and sprinkle them with 50 ml of wine. Put the grapes on them, then the rest of the stalks, which you sprinkle in the same way, with the same amount of wine.
Ba & # 539i egg & # 259le foam & # 259 & icircmpreun & # 259 with sugar & # 259rul & # 537i add juice & # 537i peel from 1 l & # 259m & acircie & # 537i 100 ml wine. Then boil the egg mixture in a steam bath until the cream thickens.
Pour the cream over the pieces and place them in a bowl, sprinkle the sliced walnuts in the fridge until the moment you serve it to the table.
Preparation: 20 minutes Boiling: 10 minutes
Re & # 539et & # 259 by Marin Pencu, Alexandria, Teleorman County
Here you will find a special cake, for which you used pies.
Chicken with nectarines and grapes
Before today's recipe I want to let you know that SERVE (Knights Club) wants to redeem at any cost (remember this) Cuvee Charlotte, 1999, 2000 and 2003 editions. So, if you still have a bottle of wine at home that falls here, contact Roxana Sabău at the e-mail address rsabau arond serve.ro. This is not a withdrawal from the market (like Toyota recalls in the factory 30 thousand cars to make small changes to the audio system) but a ransom, the manufacturer wants to regain possession of the bottles that have & # 8222survived & # 8221 these years .
Many of the people I know avoid putting meat and fruit in the same pot. If you've ever eaten a combination like this and didn't like it, it's okay, you don & # 8211; t like it, you & # 8211; 8221 I think it's not right, you practically refuse the chance to discover that you like a new thing that you can then exploit in various forms as long as you live, you refuse an experience from which you have to learn (either you learn that you like it or you learn that you don't like it but at least you know why). It happens that I like some combinations between fruit and meat (some I don't like) so I didn't hesitate to give a new life to some nectarines that seemed to want to spoil in the fridge. I cleaned them, cut them into not very large pieces and mixed them with the berries of a bunch of grapes.
I approached the table and the spices for pastitsiada, in the mixture there are spices that go perfectly with the fruits (enibahar, cloves, cinnamon, nutmeg, a little sugar, salt and pepper, dried orange peel).
I put in a pan two chicken legs (whole, washed and cleaned), 50 grams of chopped bacon, fruits, spices, parsley leaves and a cup of water. I covered the tray with foil and put it in the oven heated to 180 degrees Celsius. I left it like this for 35 minutes, then I removed the foil and raised the temperature to 200 degrees Celsius. After a quarter of an hour I took the tray out of the oven.
That's what my food looked like.
I got a tender, pleasantly flavored steak, surrounded by a sweet sauce that goes perfectly with boiled rice and hot flakes.
Yes, it baked so well that the bone came out of the thigh lightly and cleanly. Stay healthy.
Chicken with wine sauce and grapes
This recipe also has the video version.
Serial made in collaboration with WineRo.
The key to the recipe is the unexpected sauce, prepared with wine and pesto, a typical Mediterranean combination. The addition of grapes gives the recipe a fresh and fruity note, which goes well with a dry red wine, whose taste and aroma have shades of fruit.
Amount: 2 servings
Preparation: 5 minutes
Cooked: 32 minutes
3 tablespoons olive oil
4 boneless chicken hammers, without skin
1 red onion, cut into slices
1 tablespoon red pesto
2 cloves garlic, chopped
150 ml red wine, sec
150 ml chicken stock
2 bay leaves
70 g of red grapes
12 basil leaves, cut into rags
fresh basil leaves for serving
boiled rice for serving
raw salad for serving
Heat 2 tablespoons of oil in a large saucepan. Salt and pepper the chicken hammers, then fry the hammers over medium-high heat for 5 minutes, turning occasionally until evenly browned. Remove from the pan and set aside on a hot plate.
Add the rest of the oil to the pan and heat. Reduce the flame and add the onion and pesto sauce. Salt and cook the onion for 3-4 minutes, until softened. Add garlic, mix and continue for 1 minute. Add the wine, the bottom and the bay leaves and bring the mixture to a boil.
Return the hammers to the pan. Reduce the flame, cover the pan and simmer the hammers for 20 minutes, until tender.
Meanwhile, cut the grapes in half and clean the seeds. Add to the pan together with the basil and cook for 2 minutes, until hot. Serve the hammers immediately, sprinkled with plenty of sauce and garnished with basil leaves, along with boiled rice and salad of vegetables.
I'm coming to serve: Easy by Enira
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Here is the list of stores where you can buy wines produced and distributed by WineRo.
Adriana88 sent a wonderful recipe to our Contest: Grape Cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
120 g of sugar
4 tablespoons sour cream
170 g flour
1 baking powder
100 g butter
2 tablespoons cocoa
Method of preparation
The butter that I kept at room temperature, I mix it with the sugar until it becomes like a cream, I add eggs one by one, mixing well after each one. Add sour cream, lemon juice, flour mixed with baking powder. Mix with a spoon until the flour is well incorporated. Pour the composition (from which I stopped 3 tablespoons of the composition) in the tray lined with baking paper.
We stop the stopped composition with cocoa and with a spoon we add over the composition and with the help of the fork we mix.
Add the washed and drained grapes.
Put it in the preheated oven until it browns nicely and passes the toothpick test.
How to make these baked beef ribs with garlic and wine sauce & # 8211 short ribs recipe?
What are short ribs or short beef ribs?
Here are these short ribs: short and wide ribs of beef. Basically, there are sections of beef ribs cut about 12 cm long, about 6 wide and about 7-8 thick. They have alternating layers of meat, fat and connective tissue. I also prepared a large head of garlic cut transversely (with the whole shell).
I wiped my ribs well with absorbent towels. Then I seasoned the ribs (on all sides) with coarse salt and freshly ground black pepper.
If you can't find short beef ribs, I'd say try the bone-in beef razor recipe (soup-like slices). Something like Osso Buco will come out (see here).