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Liver in foil(Featured Chef Dragan)
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Liver in foil is a Serbian recipe for tender baked liver in aluminum foil which preserves juices and prevents drying — the most common problem when baking liver. Onion, olive oil and spices form an aromatic wrap around the meat that protects and flavors it at the same time.
Dragan always removes all membranes from the liver before baking because the membrane becomes tough and hard to chew. The foil is closed tightly so steam stays inside. It is baked at 180°C for exactly 25 minutes — too long makes the liver bitter and dry. It is served immediately, with toasted bread and pickled cucumber.
Dragan always removes all membranes from the liver before baking because the membrane becomes tough and hard to chew. The foil is closed tightly so steam stays inside. It is baked at 180°C for exactly 25 minutes — too long makes the liver bitter and dry. It is served immediately, with toasted bread and pickled cucumber.
Prep
10m
Cook
25m
Wait
No waiting
| Category: | Main dishes |
| Seasons | All |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_SRBIJA |
| Tags: |
Ingredients
For
4
PERSON Serving size 1 serving = ~200 g
Ingredients:
| 600 g chicken liver |
| 2 pcs onion |
| 3 cloves garlic |
| 3 tablespoons olive oil |
| 1 teaspoon ground paprika |
| 1 leaf bay leaf |
| salt and pepper to taste |
Equipment & Tools
Liver in foil Directions
- Wash the liver, dry it, and remove all membranes and veins.
- Cut into thicker slices about 1 cm.
- Slice the onion into rings, chop the garlic finely.
- Mix with olive oil, salt, pepper, and ground paprika.
- Spread the liver on foil, cover with onion and spices.
- Close the foil tightly and bake at 180°C for exactly 25 minutes.
- Serve immediately with pickles and bread.
Notes
Membranes and veins must be removed — without this, the liver is tough and tasteless.
The foil must be tightly closed so that steam stays inside and the meat remains tender.
Exactly 25 minutes at 180°C — baking too long gives bitterness.
Serve immediately, never keep warm — it hardens upon reheating.
Nutrition facts
gluten free lactose free
Per Serving 1 serving = ~200 g
| Kilocalorie: | 185 kcal |
| Kilojoule: | 774 kJ |
| Fibers: | 0.5 g |
| Salt: | 450 g |
| Carbs: | 5 g |
| Sugar: | 2 g |
| Fat: | 7 g |
| Saturated fat: | 2 g |
| Cholesterol: | 385 mg |
| Proteins: | 28 g |
Nutrition facts
4 serving(s)
Serving size 1 serving = ~200 g
Amount per serving
Calories
185 kcal / 774 kJ
% Reference Intake*
Total Fat 7 g
10%
Saturated Fat 2 g
10%
Cholesterol 385 mg
Salt 450 g
7500%
Total Carbohydrate 5 g
2%
Dietary Fiber 0.5 g
2%
Total Sugars 2 g
Protein 28 g
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