Chicken Heart Pudding

Chicken Heart Pudding

Category: Meat dishes

Ingredients
chicken hearts, peeled from films	500 gr.
semolina	1 glass.
cold water	2 glasses.
eggs	4 things.
bulbs (medium)	2 pcs.
dill, salt, pepper.

Cooking method

• As I said, chicken hearts are my weakness I made them on skewers, now it's the turn for pudding, the recipe for the well-known Elena110 is here
• I have made this yummy more than once, and the result always pleases a large meat casserole from a pound of hearts, and most importantly quickly. This time I did not fry the onion, but twisted it raw. It turned out just as tasty
• Pour the semolina with water.
• Fry the onions until golden brown in vegetable oil (drain the excess oil).
• Scroll chicken hearts, fried onions through a meat grinder.
• Beat the eggs separately and add to the semolina, beat again and add the heart and onion mixture.
• Finely chop the dill, put in the total mass, salt and pepper.
• Beat everything well.
• Grease a baking dish with vegetable oil, sprinkle with semolina, pour the prepared mixture.
• Bake in a preheated oven to 190 degrees for one hour.

Note

PUDING is a traditional English dish that has become widespread in many countries and resembles a casserole made from ready-made foods. Pudding can be made from cereals, white bread, crackers, cottage cheese, meat, fish and other products. The base in puddings is boiled rice, white bread; fillers - butter, baked bacon or beef fat and various meat or fruit components; Fastening filling - egg combined with milk. Pudding is baked in the oven or steamed in special tins.

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Souslechka, thank you for a simple, quick and delicious recipe! Just anti-crisis
I tried it for the first time today, it turned out like this:





Delicious, I'll cook some more!

[Suslya]

Suslya, thanks for the recipe, delicious!
I cooked from chicken hearts and livers.
Baking in a silicone mold - it also turned out very beautifully (thanks, kava, for the idea). I didn't have time to photograph.

Lovers of livers and hearts, who have not cooked yet, go ahead!

[Lucy,]

Lucy, and how many of which were - hearts-livers? or by eye?
Otherwise, I have already monitored the entire market for hearts (Suslya! Besides Katya there will be many more people to cook!), But they are only sold with livers. I also thought - maybe I could grind a part of the liver with hearts - and then suddenly 500 g won't be typed?

[rinishek]

rinishek, you may well twist a set of a mixture of hearts / livers. I am sure that the taste will not be worse. The liver will just dominate.

[Lucy,]

Lucy, Kate, thanks for answers. I will definitely try. Or maybe add chicken meat? Let's say from 1 chicken thigh. Or is it already pudding, but not at all from hearts

[Lucy,]

Lucy, and how many of which were - hearts-livers? or by eye?

I made from giblets (hearts and livers). It turned out very tasty!
You will have to try with only hearts.

rinishek, you may well twist a set of a mixture of hearts / livers. I am sure that the taste will not be worse. The liver will just dominate.

rinishek, kava wrote very accurately.

[Or maybe add chicken meat? Let's say from 1 chicken thigh. Or is it already pudding, but not at all from hearts

If you read Elena's 110 recipe, then there the girls cooked this dish from chicken breasts, etc.

[Suslya,]

Suslya, came with thank you for the pudding - it turned out pretty and delicious.
Sorry for the photoap-t at a party. But not as beautiful as Katya's
I will still do

brought a photo



Suslechka, thank you for the recipe!
and the fotik returned after the menacingly shifted eyebrows, but ... with dead batteries. Everything, even if I give, I will pull out the batteries !!!

[rinishek]

rinishek well done! Is it so white because of the flash? Or is it brown in the oven?

no, the cut is like that - it seems like I did everything according to the recipe in the oven, and felt with a temperature probe, which white I don't know. I know! maybe I have more decoys than necessary? I'm next. I'll put less decoy times.
everyone at home really liked it, so approved!

Simplified and accelerated the recipe to the point of impossibility and made in the microwave. It all took 25 minutes, including preheating the microwave.



For 500 gr of chicken hearts
1 onion
3 eggs
0.5 tbsp semolina
nutmeg
salt

I put everything in the bowl of the combine at once and ground it and beat it with knives at maximum speed for 3 minutes. I put it in a silicone mold and put it in the microwave for 10 minutes on a micro + grill (600 W).

This "quick beauty" in the morning was perfectly cut into thin slices on a sandwich. I am thinking of taking this recipe into service for sandwiches instead of sausage.

Great And how does semolina behave without water? not felt afterwards? although ... half a glass of everything, probably it is not noticeable

I put it in a silicone mold and put it in the microwave for 10 minutes on a micro + grill (600 W).

How did the silicone mold behave? You can't grill her. Didn't smell of chemistry?

[Lika]

Great And how does semolina behave without water? not felt afterwards? although ... half a glass of everything, probably it is not noticeable

It is true that semolina is absolutely not felt. She took small, "Soviet"

Lika, did you add water?

No, not a bit. Three eggs and juice from raw ground onions were enough.

How did the silicone mold behave? You can't grill her. Didn't smell of chemistry?

In the microwave, even under the grill, silicone behaves great. The grill is not as powerful as in the oven. This is the form https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45788.0
I bake small biscuits and casseroles in this form quite often.

[Suslya]

Suslya, thank you for the pudding - I just did it. Very tasty I was afraid that it would not fit into a rectangular shape and also made a round one with a hole in the middle (now I looked like kava on 1 page), both silicone. I jumped out of the rectangular one normally, and from the round one it fell off in pieces (the son forgot to sprinkle it with semolina).
I apologize for the quality of the photo (this is just proof that I definitely did it) - tomorrow there will be nothing to photograph Yes, the color rendering is very bad, the color of the pudding is the same as everyone else's


In the morning I photographed it in a section, it seems to work out - in the evening I'll post it

Antonovka, I'm glad that I liked the handsome pudding.
And I love him cold the next day ... with bread and mayonnaise of my own, homemade.

Suslya, I brought the morning photo

And I love him cold the next day ... with bread

My breakfast today, only without mayonnaise (I'm not going to do it in any way)

but I wonder who ever tried to make a beef heart?
I just have it in the refrigerator, will I ruin the recipe?

I only made chicken out of ... beef is denser than chicken ... although if you pass it through a meat grinder, with an onion, everything should work out. Now my mask will recover, I will buy beef and do it.

[Tatyanka,]

Tatyanka, you try. After all, do you make cutlets in which there is beef?
I would try, but I would definitely add a couple of spoons of mayonnaise to soften the product. Well, and probably (due to the rigidity), I would add homemade cream or butter. Maybe you should still marinate it? for the night for example?

When I make beef in MV, I always add a slice of plums. oil, read somewhere about such a trick.So, I was VERY impressed with the result. From aroma to mild taste. And I don’t like beef, to put it mildly, but it’s necessary to cook, it’s not possible to cook pork every day.

[rinishek]

rinishek thanks for the advice and kind feedback,: flowers: I report, I TRIED I still make it out of beef: 300g. hearts + 100g. liver + 100 gr. lung.
I did not add mayonnaise, because it seemed to me that 2 glasses of water per 1 glass of semolina is too much, I poured about 0.5 cups, when my semolina stood for about 1.5 hours (and I think I did it right), because that when it dumped out, the roof cracked a little and juice came out It turned out a little darker than everyone else, probably because of the liver, it turned out delicious. THANKS for the recipe Suslya
I don't expose a photo, I bought a mold a few days ago with a brick, tried to bake some bread, but it stuck, I thought it was an accident, but yesterday I baked "Pudding" and the same story, although I smeared it and sprinkled it with semolina, I had to cut it off with a knife from the sides and stuck to the bottom, so did not want to expose not a beautiful form of pudding

So the pioneer appeared. It's a pity that the mold let down ... And I don't soak the semolina for so long, just the first thing I do is fill it with water, and then I start playing with the hearts, I cut it off, twist it, so much semolina swells.

Elena110 and Suslya thanks for the recipe. I did it strictly according to the recipe twice, and then I was drawn to experiments! I replaced 500 g of hearts with the cheapest minced chicken (even with soy additives!). It turned out to be a great meat loaf! If the pudding made of hearts (and it comes out great!) Was barely finished, then the minced meat was eaten very quickly! I can imagine what deliciousness it will turn out if you put minced pork-beef or chicken of the highest quality, or you can also add pieces of smoked meats ....! My notes: cheap minced chicken is quite liquid, so you need to reduce the amount of liquid, I put 3 eggs instead of 4 eggs. In general, I highly recommend this recipe as a basic one for creativity! Thank you girls again!

[Lika]

Girls, and if you make the pudding strictly according to the recipe, it turns out not very loose? I am interested in how it is then cut to put on bread?
Lika I did it in the microwave (with half the norm of semolina and without water), so it seems to be denser. I would like for sandyards instead of sausages.

according to the main recipe, I turned out to be dense, not loose

I also get a dense one, you can cut it into pieces with a knife.

I did it according to the main recipe, but with half the norm of water, it seemed that 2 tbsp. it's a lot . Next time I'll try to put half the semolina (as for me, it's too much semolina) and without water.

I also made a note about the liquid and semolina (subtract the next time. Or maybe semolina and replace it partially with something) - but it tastes like.

well, how in general?

Stinky ... but me semolina and water are normal. Can also try something to reduce the thread and compare

Tanya, maybe we have different ones, chicken liver? can we have them here liquid?
and I just don't like semolina in meat. I have more flakes for example. like - I say, it's a matter of taste

That I am nothing, so, I think, can really change the proportion, but it will be even tastier! I do not mind if the recipes are adjusted to my taste, I do so often myself, I just like everything here so far.

Tanya, today I was baking your pudding again in a smart uniform. I used turkey hearts this time - it turned out very tasty too! thank you dear

How beautiful!!! Well done Katyusha made happy

[Suslya]

Suslya Thanks for the recipe! Delicious!
I didn't have time to take a picture whole, they began to cut

[Girls]

Girls, what do you think, can you create such a pudding from chicken ventricles? Or are they rude for this dish?

[Innul]

Innul, maybe Tanyusha will correct me, but I would not make pudding out of stomachs. As you rightly said - they are harsh
In general, I only make pilaf from stomachs

[rinishek]

rinishek
Irish, thank you very much, you saved my family from eating something indigestible! Tell us more about pilaf ? I have never cooked "gastric" pilaf ... I stewed it with potatoes in a cartoon, I often make filling for pies ... thoughts were spinning around pilaf, but ... it never matured ...

I also think the ventricles will be harsh for this pudding, the hearts are softer.
And I also do this kind of pilaf very much, I carve the ventricles with carrots, almost until cooked, then I throw rice there, fill it with water and that's it.

And I also do this kind of pilaf very much, I carve the ventricles with carrots, almost until cooked, then I throw rice there, fill it with water and that's it.

aha! plus onions and raisins-
as my husband calls him "Pilaf from the navels of 50 bald"

Made this pudding again today!

Now only from hearts without livers. And cooked in a slow cooker.

I did not change the recipe, only I took 1 glass of water and added a raw onion passed through a blender, spices for minced meat and crushed nutmeg.

Baking mode 60 + 20 minutes without turning.

Abaldenly tasty (more tender than with the addition of liver).

The author is one more + and THANKS !!!

And we have pudding today too! his husband loves him And I have not done it in the cartoon yet, I thought that there would be a lot and it would be badly baked. Now I will definitely do it.

and I also did it the other day. True, she decided not to succumb to the crisis and replaced the water with a mixture of sour cream and milk, added 400 grams of pork liver to the chicken hearts, and poked broccoli inflorescences into the mixture. Still fried the onion. For every fireman, I added a couple of tablespoons of starch.

very tasty and tender

I carry a well-deserved plus sign

Very tasty pudding turned out, even my husband, who does not like different giblets, ate it with pleasure, and for this my separate huge THANKS !!!!! I ground everything together in a blender, raw onions, replaced semolina with oatmeal, did not add water - there was enough liquid from eggs and onions. added another teaspoon of mustard with grains - added such a light piquancy.

[Suslenka]

Suslenka
Barely dragged the bAAsevere infection ) before you ... I made a pudding today according to your recipe, oh, well, everything turned out so great, otherwise I was racking my brains, to subtract or not subtract water ... I decided to do everything strictly according to the recipe, well, or ... almost everything ... Baked in a slow cooker (I didn't want to light the oven) 65 + 20 minutes, the pudding was amazingly baked! I fed my mom with dona - they recognized it as awesomely tasty!

P.S.I whipped everything with a submersible blender, oh well, it's so convenient, the soufflé turned out to be the most delicate, at the same time everything was whipped with everything, I didn’t beat the eggs separately ... whipped everything at once! The mass turned out to be air-air!

Suslenka, thank you so much!

And thank you girls. It's nice when the family likes it, isn't it? Krosh, and here you wrote "... decided to do everything strictly according to the recipe, well, or ... almost everything" well, well, tell

I, too, thank you. I cooked something like this before in a baking sleeve (boiled or baked). Now I decided to just bake in the oven. I have 0.5 kilos of hearts and turkey liver each, rubbed two more carrots, fried the onion, did not increase the amount of semolina, and even less water. They are already ready from micro, yummy, I was afraid to cook this in it before. And the bulk is still in the oven, it smells very tasty!

Thank you, I did the same, mine liked it. Made in Cuckoo

Well done girls! I often make this pudding, and then somehow the guests were supposed to come, so I quickly did it, in a rectangular shape, then cut it into squares, made a mayonnaise fintiflush on top, decorated it with parsley and ... flew away in a moment ... the children really liked it
And yet, the pudding from multi, I like it better, it turns out so airy, so tender in the oven, more plump, so tasty, too, but cartoonish

I also often make this pudding, the whole family likes it, VERY tasty. Thanks to the author

Thanks for the delicious pudding recipe. It turned out very tasty, the family also liked it. True, I made it not from hearts, but from chicken stomachs. I saw the wrong ingredients when the pudding was being cooked in a cuckoo. But it turned out all the same juicy, tender. Now I want to try not to deviate from the recipe and cook from chicken hearts. By the way, I baked in kuku on level 1 for 40 minutes, everything was baked perfectly.