Liver with Pineapple
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g poultry liver
- 1 large onion (s)
- 1 can pineapple, cut into pieces
- 250 ml sweet cream
- 1 teaspoon, heaped broth, grained, or better salty vegetables (recipe in the database)
- Margarine, for frying the liver
- Butter, for frying the pineapple
- 1 teaspoon curry powder
- 1 teaspoon sambal oelek
- Flour, for dusting
- 1 tablespoon soy sauce
- 100 ml water
- 1 tablespoon breadcrumbs
- coriander
- Lemongrass
- oregano
- 1 teaspoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the liver, pat dry, remove the white tendons and cut into cubes.
- Cut the onion into thin strips and fry in the margarine until translucent.
- Dust the liver with a little flour and fry with the onion. Stir again and again.
- In the last minute add the granulated broth / salted vegetables, curry and sambal oelek and sauté briefly. Deglaze with water and sweet cream. Put aside.
- Fry the pineapple in the butter without juice, add the soy sauce and continue frying until the pineapple is lightly browned. Dust with the breadcrumbs and stir well.
- Add the pineapple to the liver and bring to the boil briefly. Season to taste with the remaining spices. Sprinkle with parsley.
- If you like it spicier, simply take more sambal oelek.
- We like this dish with boiled potatoes or mashed potatoes and a fresh salad.
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