Tartlets with any filling - one of the most convenient menu solutions for organizing parties, receptions and buffets. Prepare the tartlets with the liver of cod. This delicacy canned product has a characteristic bright juicy and delicate taste and contains many useful substances. Tartlets can be bought in supermarkets or baked from a simple fresh or puff pastry .
Recipe tartlets with a liver of cod
Ingredients:
- ready-made tartlets - as required;
- Liver of cod - 1 jar;
- egg of chicken - 2-3 pcs .;
- mayonnaise (preferably home-made);
- olives without pits (green or dark);
- pepper ground (different grades, except red);
- green onions;
- cheese hard - 100-150 g;
- different greens (dill, parsley).
Preparation
Eggs cook hard-boiled, cool in cold water, clean and finely cut with a knife. We open the jar with the liver of cod, extract it and knead it with a fork. Finely chop the onion and greens, a little left for decoration. Cheese rub on medium or large grater. Mix all the ingredients in a bowl (half the cheese left for a sprinkling). Season with dry ground spices and add mayonnaise for plasticity. We fill the tartlets with the prepared mixture, sprinkle the grated cheese on top, put it on a baking sheet, pasted with oiled baking paper, and place it in a preheated oven. Bake at medium temperature for 8-15 minutes (no longer required - all products are already ready, but the cheese should fuse). While the tartlets are baked, cut the olives in circles. Ready tartlets are decorated with circles of olives and greens. We serve with white wines, gin, good vodka, brandy, aquavit or beer.
The filling for tartlets can be prepared not only with the liver of cod. The liver of various pets and birds is also quite suitable for this.
Recipe tartlets with a filling of chicken liver
Ingredients:
- tartlets - how much is required;
- chicken liver - about 300-400 g;
- onion - 1-2 pcs .;
- fresh mushrooms (champignons, white, oyster mushrooms) - 200 g;
- cheese hard - 200 g;
- mashed potatoes - 200 g;
- egg of chicken - 1 piece;
- garlic - 2 cloves;
- vegetable oil for frying;
- greens are different;
- dry ground spices to your taste;
- salt.
Preparation
Chicken liver boil for 5-8 minutes, no more (otherwise it will be hard and tasteless). Bring the blender to the state of homogeneity or let it pass through the meat grinder. If you want a rough texture, just chop the liver with a knife. We will add the spices and the garlic, we will slightly adhere.
Mushrooms cleaned, chopped small enough, we will wash and discard the colander. We will heat the frying pan and fry the finely chopped onions. In another pan, fry the mushrooms until golden and combine them with onions.
We mix in a bowl an onion-mushroom mixture seasoned with a liver, half grated cheese, mashed potatoes and a chicken egg. We mix and fill this mixture with the tartlet. Top with cheese and put them on a baking sheet (it's better to spread it with oiled paper). We put the baking tray in a preheated oven to an average temperature. Bake for 8-15 minutes at most. Ready tartlets are decorated with greenery.
A few more tips:
- if you use beef, pork, turkey or lamb liver, it is better to first soak it in milk for 2 hours, and then
rinse thoroughly with running cold water. The smell will be thinner, and the taste is more gentle. Or you can marinate the liver in Indian: in kefir or liquid yogurt, flavored with curry; - if you prepare a filling for tartlets from waterfowl liver (ducks, geese), it should also be soaked in milk before cooking (you can also with spices);
- if the liver after digestion or quenching was too dry - we add a little butter or egg to the stuffing.
Beef, lamb, turkey, goose and duck liver dishes can be served not only light, but also dark wines.