Chicken liver with bacon (shikotakya pulon mee bacon)

Category: Meat dishes
Kitchen: Cypriot
Chicken liver with bacon (shikotakya pulon mee bacon)

Ingredients

Avian liver 500 g
Bacon (raw smoked) slicing by the number of livers
Vegetable oil

Cooking method

  • Rinse the liver and wrap in bacon slices. Pour a small amount of vegetable oil into a frying pan and fry the liver and bacon. To check the readiness, you can pierce the liver with a sharp stick, if light juice flows out, then the liver is ready ... but you can do it until the liver is half ready, as you like.
  • Served hot.


Lisss's
Manya, your culinary genius has woken up! class !!!
SchuMakher
Mila! Have you already bought everything for cooking this yummy?
Lisss's
nope, we have veal on the menu today according to your way!

but the next week added to the wish-list
SchuMakher
Well, you try ... you won't regret it
Suslya
Quote: Lisss's

Manya, your culinary genius has woken up! class !!!

I fully support
Luysia
Quote: Lisss's

Manya, your culinary genius has woken up! class !!!

And some of the names are worth: "shikotakya pulon mee bacon"!
Zest
SchuMakher
and what a cool photo. Did you do it yourself?

Presented for a minute asking my family: "What is for dinner today?" And I proudly answer: "Shikotakya pulon mee bacon." The main thing is not to confuse the letters
SchuMakher
Zest Of course, yourself, you are very merci
Still life a la Greek ... But there was no Cypriot wine ...
And the name, that would not be boring for you ... you cook and teach, and whoever has not learned, that, and not shikotakya ...
Vitalinka
Masha, yes tutochki just because of one name is worth trying to cook.
Irina_hel
Mash, and the rolls do not unfold when frying? Or can they be held together with something?
SchuMakher
Irina_hel Irish, don't unfold at all. When you wrap it, bend the beginning and end of the slice under the turns and they are fried like that, welded to the liver. I fry over high heat (like any liver), so that a very ruddy crust would form!

vitalinka 2 waiting for the report!

It turns out very gently and magnificently, so the liver itself is dry when frying without blood, and in this version it is saturated with fat and becomes unearthly
nut
I want to cook this dish for dinner today, only my liver is beef. Question to you Masha - the liver must be salted, pepper, etc. before winding.
SchuMakher
nut I do not salt or pepper, if the liver is beef, cut it into pieces the size of a chicken and remove the film so that it can be fried, but do not fry it for a long time, the shorter you fry, the juicier and softer it turns out ...
nut
I have already removed everything, cut it into pieces and for dinner I will make it hot
Thanks Mashul for the promptness
SchuMakher
artisan
Quote: Vitalinka

Masha, yes tutochki just because of one name is worth trying to cook.

From this for sure! WANT!!!!!
nut
Mashenka sweetheart, I thank you for the rolls: girl_claping: Well, very, very tasty, I cut the liver into strips as long as a sausage and wrapped it in 4 strips of bacon - the fried bacon is surprisingly good, and the liver is just soft inside - lovely
SchuMakher
nut Oh how happy I am !!!!

Ksanchik! Join us!
Nyuta78))
I make shrimp in bacon .. yummy
Nyuta78))
We must also try the liver!
SchuMakher
Necessarily! Delicious!

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