Wash the chicken breasts, cut them into cubes and boil them in salted water. Let them boil for about 15 -20 minutes. while we remove the foam that forms.
Separately wash and clean the livers and put them in another pot to boil. Let them boil for about 10-15 minutes. while we remove the foam that forms.
We take out both the chicken and the liver in a strainer and let it cool down a bit, then we put everything either through the mincer or through the food processor.
Meanwhile, clean the dried onion, cut it into small pieces and fry it in a little oil. Wash the bell pepper, remove the stalk, clean the seeds, cut into cubes and add over the dried onion and let it cook for 4-5 minutes. until the pepper softens a little.
We wash the green onion and green garlic threads, we clean them. We do the same with the greens (dill and parsley). We pass everything through the mincer or through the robot.
We are going to make the mixture for the liver: over the minced meat we add the hardened onion and pepper together with the oil in which they were hardened and then the chopped greens (onion, garlic, dill, parsley). Mix this composition well then add the paprika, salt and pepper after everyone's taste. Add raw eggs (we can add them directly or first beat them well in a bowl) and mix again. The number of eggs used depends on their size. Finally we must obtain a homogeneous mixture.
The operation of assembling the dough follows: the mixture is distributed in cake trays or in any other bowl, each one you prefer. Each bowl is greased with butter and lined with flour. bathtub and on the outer walls of the cake form.
We put in each form the composition of the liver up to the middle of the form and on top we place 3 hard boiled eggs on the length. Then we cover with another layer of the mixture of the liver and then we "dress" it with the dough sheet.
I had a little dough left and the idea came to me to improve the appearance of the dough a bit by cutting circles and sticking them on the dough sheet. Grease with yolk, sprinkle with sesame and bake. Leave for about 30-40 minutes in the oven depends on each oven separately cooking time).
When it is well done and nicely browned, take it out of the oven, let it cool in the form and then take it out and cut it into slices.
I really like to serve it with green onions and radishes.
Drob in puff pastry
Drobul is an extremely appreciated recipe for Easter or Christmas, not missing on the festive tables of Romanians, during these holidays. It is done in many ways and I will present some options.
INGREDIENTS for a perfect puff pastry:
- -500 g entrails (lamb, pork, poultry, veal)
- -2 eggs
- -salt, pepper, hot pepper, nutmeg
- -2 large dried onions and / or 1 bunch of green onions
- -2 cloves of garlic or 1 clove of green garlic
- -dill and green parsley - 1 link each
- -1 carrot
- -1 bay leaf
- - 50 ml of white wine
- -50 ml oil
- -1 tablespoon butter
- -1 pack of large puff pastry dough, 1 kilogram
- -1 tablespoon white flour
- - 100 g thick cream
How to prepare the drob recipe in puff pastry?
The entrails are cleaned of skins and blood clots, cut into suitable pieces, to fit in the pot, wash well with cold water, until it leaves no blood. Put them to boil in a large pot, in water with 2-3 tablespoons of salt. After boiling, let it boil for 5 minutes, then throw away the water, rinse the collected foam well, wash the pot well and put it back to boil in water with a little salt. In this way most of the impurities are removed. After boiling, add more foam and add a hot pepper, bay leaf, onion and carrot. Let it boil at the right heat, in a pot covered with a lid. From time to time, add hot water, if necessary (not cold, because the entrails harden).
When they are well cooked, take them out and leave them to cool. Keep the juice in which they boiled.
Separately put in a pan the butter and oil, onion and garlic, finely chopped. Simmer, dripping a little hot water until softened. Leave to cool.
Put the entrails, boiled onion and carrot, stewed onion and garlic through a food processor or mincer.
Fresh greens are cut into small pieces or passed through a mincer.
Now mix everything, add eggs, nutmeg, wine, flour, sour cream, adjust the taste of salt and pepper and add the remaining juice from the boil, little by little, about 100-200 ml, to be like a thick cream. I don't like to put a lot of eggs inside, because it gets too hard, dry and drowning. When you eat drob, it's always good to have something to drink with you. & # 128578 Made this way it is creamy, less drowning.
For a beautiful look, you can put boiled eggs inside (whole, halves, quarters or cubes), boiled carrots, bell peppers of different colors, etc.
In the tray lined with baking paper or greased with butter / oil and lined with flour, put a sheet of puff pastry (breadcrumbs, tender dough, pie sheet & ndash according to preference), pour the composition of the liver, now you can put boiled eggs , whole boiled carrot (when cut to see beautifully colored pieces), then put another sheet of dough on top. Grease with beaten egg and prick from place to place, so as not to swell the puff pastry. You can sprinkle poppy seeds on top, sesame, you can make a dough pattern (leaves, flowers, lamb, rabbit, etc.).
I made the drob simple, I like it more like that. I cook it especially when I have guests.
Bake at 190-200 degrees. Check after 40 minutes with the toothpick and leave it as long as it needs to bake well.
Serve plain or with salad and / or garnish. It can be appetizer or main course, it is very tasty and creamy.
CHICKEN DOUBLE WITH MUSHROOMS IN LEAF DOUGH
Chicken drumstick with puff pastry is a tasty appetizer, with a beautiful presentation, easy to prepare for the Easter holidays, but it can be prepared for the rest of the year. It is one of the best chicken liver recipes, a tasty specialty, with a pleasant texture and beautiful presentation in section, but also in full shape.
Chicken fillet with mushrooms in puff pastry it is perfect for those who do not love lamb.
Simple variant a chicken drumstick with mushrooms you can read it if click here.
I like it much more chicken fillet in puff pastry, both for the external aesthetic version and for the fact that in this way I can give up bread.
Chicken fillet with mushrooms in puff pastry it is preferred by those who choose to prepare light and quick traditional appetizers. It seems complicated, but I assure you that everything is done very easily.
It is very tasty because along with pipettes, hearts and liver, I used boneless, skinless mushrooms and chicken legs.
You can use only hearts or just pipettes, but the amount must remain as indicated in the list of ingredients.
I chose to boil the thighs, buttocks and hearts, and I sautéed the livers to ensure a very good taste. Boiled livers can be better.
In addition, I used a lot of greens: green onions, green garlic, parsley and green dill.
I chose to use drob mushrooms in brine from Raureni.
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I invite you to see the recipe proposals for the Easter meal (click here). You will find lots of appetizers, soup / soup recipes, steaks, cakes and Easter.
If you want to see how I prepared other liver recipes (lamb, pork, goat, turkey) I invite you to see drob recipe collection (click here).
List of ingredients and how to prepare for the best chicken fillet with mushrooms in puff pastry both in the video version, as well as explanations with step by step pictures, you have them below:
1 kg of pipettes and chicken hearts
350 g boneless chicken legs
360 g pickled mushrooms (net)
I'll leave you for the beginning how to prepare chicken chicken with mushrooms in puff pastry in the video version.
I leave here the written explanations, with pictures:
For a start, I boiled the pipettes and hearts in salted water. I took the foam as many times as needed. In another pot, I boiled the boned chicken legs in water with a little salt.
During this time I heated a little oil and hardened the chicken livers until no blood came out of them, but I did not fry them completely because they will cook in the oven.
I chopped the garlic and green onion, then the dried onion.
I hardened the dried onion in 3 tablespoons of oil until it became glassy and softened, then I added the garlic and green onion.
I boiled 3 eggs in cold water. I boiled them for 7 minutes from the moment the water started to boil.
I passed the boiled and chilled chicken legs through the mincer, and most of the amount of peppers and hearts. I chopped the rest with a knife. I put them in a very large bowl.
I chopped the livers with a knife and put them over the rest of the meat.
I then chopped the greens.
I opened the jar of mushrooms, drained them and chopped them into small cubes, then put them over the meat and greens.
I also added onions. I seasoned with salt and pepper and mixed until I mixed the composition.
I mixed 3 eggs and poured them over the meat and greens composition and mixed.
On the work table I sprinkled a little flour, then I spread the dough so that it covered the edges of my tray, but also the dough.
I put it in the tray. I put a layer of the drob composition, then I arranged hard boiled eggs cut in half lengthwise.
I covered with the rest of the composition and I pressed to sit as well as possible. I removed the excess dough and then greased it with a beaten egg.
Bake the dough in the preheated oven at 220 ° C for 35-40 minutes or until browned.
I let it cool completely on a grill, after I took it out of the pan, then I sliced it.
Doesn't it look very appetizing? And it's so tasty!
I would call it a mosaic drob, because it also has knife-cut pieces that bring a beautiful texture. I also really like the look of the boiled egg slice.
I also had a little mustard. I couldn't wait to take the pictures so I could eat the first slice of drob. That's the only way I ate boiled eggs when I was little. Either in drob or next to a slice of cake. I wasn't their girlfriend.
I hope you will try the recipe. I assure you it is the best chicken liver with mushrooms!
Puff pastry chicken - Recipes
Posted by Postolache Violeta on April 23, 2014 in pork tenderloin foil in puff pastry recipes with pork meatball recipes recipes for pasta | Comments: 2
We like the liver in any form, so this year, in addition to the lamb liver, we also prepared a pork liver in puff pastry crust. Unfortunately, I didn't manage to post it in time to be inspired by Easter, but it can be successfully prepared at any festive meal, as an appetizer.
1 kg pork offal (liver, heart, spine, lungs, kidneys)
250 gr puff pastry
4 boiled eggs
1 link green onion
1 link green garlic
1 dill connection
1 link parsley
1 yolk for uns
Method of preparation:
after they have boiled, let them cool and cut them into pieces.
We put them in the mincer or chop them on the robot. I used the robot.
Add eggs, salt, pepper, thyme and oregano and mix.
Finely chop the greens and add them to the composition.
Stir until smooth.
Place half of the drob composition and then place boiled eggs in the middle, lengthwise.
Add the remaining composition and pull the first side of the dough over the filling.
Pull the other side of the dough on top and insert the edges underneath.
Prick with a fork and grease with beaten egg yolk with a tablespoon of water on the entire surface. I played a little and made some bunnies but you can make a dough from the dough.
Bake until nicely browned.
Let it cool completely and only then cut it into slices.
Chicken fillet in puff pastry
- 800 g of poultry liver, - 400 g of boneless chicken breast, - 400 g of puff pastry, - 5 raw eggs, - 3 boiled eggs, - 1/2 piece. red and green peppers, - 2 bundles of garlic, - 3 bundles of onion, - 1 bunch of dill, - 1 bunch of parsley, - salt, - pepper, - hot paprika (optional), - 50 g butter, - one yolk for spreading
Difficulty: Average | Time: 1h 40 min
Method of preparation
Pipettes and hearts are well cleaned and washed. They are boiled in water with a little salt. The liver is washed well and boiled separately. After boiling, leave to cool. It is preferable that this operation be done in the evening. When they have cooled, they go through the mincer.
Peel a squash, grate it and chop finely. Put to harden in oil with a pinch of salt. Add the minced meat and let it harden together until the meat is white. Add the pepper paste, mix a little more and leave to cool.
Put the pipettes, hearts, liver, meat, green onions and finely chopped parsley in a large bowl. Put 6 eggs first and, if necessary, you can put more (I used 8 eggs). Mix by hand to mix well, adding salt and pepper as needed and to taste.
Take a sheet of puff pastry (after it has been left to thaw at room temperature) and spread it on the floured table a little or even directly on the baking paper, using a rolling pin. Carefully take the dough and place it in a cake pan so that it hangs slightly over the edges of the tray in length. Put a layer of filling after which the 6 boiled eggs are placed next to each other in an Indian row. Cover with another layer of filling, pressing well, then take the edges of the dough and cover the filling. Beat the egg with a little salt, grease the dough and sprinkle with sesame seeds.
Do the same with the other sheet, except that no more eggs are placed in the middle.
Put the trays in the oven for about 2 hours, and at the end raise the temperature a little to brown the dough nicely on top.
Chicken liver with mushrooms
Ingredients chicken liver with mushrooms
- one kg of chicken liver
- one kg upper legs of boneless chicken
- 500 g mushrooms
- 20 green onion threads
- two medium onions
- a large red bell pepper
- 4 eggs
- a bunch of green parsley
- salt and pepper to taste
- hardening oil
- Butter-sized butter and flour for the tray
How to prepare chicken stew with mushrooms
Clean and wash the liver well, then drain. Do the same with the chicken. Put the chicken in a saucepan, add enough water to cover it well, salt and cook for 15-20 minutes.
After 15-20 minutes, add the liver and let it boil for another 10-15 minutes.
After the meat and liver have boiled enough, we take them out in a strainer and let them cool. Meanwhile, clean the dried onion, and fry it in a pan with a little oil. The mushrooms are cleaned, cut into cubes and put to harden in a pan with a little oil. Peel a squash, grate it and slice it.
We wash the pepper, remove the spine and clean it of seeds, then cut it into cubes. The washed parsley is finely chopped.
Put a little oil in a pan, add the green onion and let it harden for 3-4 minutes. Over the green onion, add the diced pepper, mix and let it harden for another 3-4 minutes. After lightly hardening the pepper and green onions, remove the pan from the heat, add the chopped green parsley and mix.
After we have everything ready, we start to prepare the composition for the chicken drumstick with mushrooms.
Put the liver, chicken and hardened onions (be careful, not green onions) in a food processor, broken into smaller pieces and mix until you get almost a paste. If you don't have a robot, chop everything with a meat grinder. Put the pasta obtained in a bowl, add green onions, hardened peppers and parsley over the hardened mushrooms, season with salt and pepper to taste and mix everything until smooth.
In the resulting composition add the 4 previously beaten eggs and mix again until you get a homogeneous composition of drob. Grease two cake trays with butter and line them with flour, then put the composition of the drob in the trays, taking care to be thick, without gaps. Put the beans in the oven and bake for about 25-30 minutes in the preheated oven.
If you want other recipes for the Easter meal, find out when the Easter eggs are painted, how to make lamb soup, which is the recipe for fluffy cakes and which is the best Easter recipe!
Traditional lamb stew old recipe step by step
Traditional lamb stew old recipe step by step. Fine honey flavor, fragrant if creamy, not inaccurate! Lamb fillet recipe with puree and boiled eggs, with onion and green garlic. How to make lamb, chicken or pork? What organs are exposed? How are organs cooked for Easter?
In our house, the traditional lamb cheese is made according to the recipe of the great-grandmother Buia from Sibiu. From her I learned to do creamy and fragrant lamb's liver, which is not inaccurate at all because the organs are NOT boiled in water but are hardened with green onions and garlic, just like stews! Very few people know about this trick, 99% of the recipes are with boiled organs that become dry and hard. Then the world is surprised that the liver does not bind, it spreads when it is cut and it is sour and dry. Not to mention the major mistake of boiling all the organs from the beginning, as they have different textures and cooking times: we do not boil the delicate liver at once with the heart! This blunder is also common in preparation sausage From home (lebar, sausage) and the result is disastrous: the fragile kidneys become rubbery and the liver becomes gray, bitter and crumbly.
There is a difference from heaven to earth between the two methods and I urge you with all my heart to try the one that involves hardening the organs and the onion.
I've already shown how to make this lamb stew since the first year of blogging (see the 2014 recipe here). Since then it has been tested by thousands of readers and has been taken over by other blogs or culinary sites (which until then did not use this technique). Good luck to all those who appreciated the recipe and the final product: an exceptional lamb liver!
Why did I choose to redo the recipe? I didn't change anything about the ingredients or the technique for preparing the drob, I just gave it another form of presentation: the overturned one in the shape of a cake and with a few boiled eggs in the middle. I don't know why this model has become so popular with us & # 8230 It doesn't make much sense to put boiled eggs in the pan as long as there are already poached eggs on the Easter table that we eat after we hit them. Why load the drob with other eggs? Mystery!
For those who do not eat Easter lamb I also have recipes for pork or veal (recipe here) or that of chicken liver with mushrooms (recipe here) & # 8211 mounted in individual tart shapes. Both are prepared following the same principles and the result is fabulous in both cases.
From the quantities below results a traditional drob sufficient for 10-12 servings. The right shape is a cake of 30 x 12 cm and has a height of 8 cm. In the pictures you can see how I made this drob and in a smaller shape (20 x 12) because I used part of the composition in another recipe & # 8211 the drob in pie sheets.
I recommend another Easter specialty: ribs (lamb breast) stuffed with baked, baked & # 8211 recipe here.