Liver with Apples

I brought this recipe from Warsaw, Poland, where it is served as part of a national cuisine offering.
 
The caramelized apple softens the aggressive taste of the liver, and the caramelized onion completes the taste of this interesting dish. Try it!
 
Ingredients:
Liver (chicken or veal)
Apple (sour)
Onion (larger head (cut into pieces))
A spoonful of sugar
3 tablespoons butter
Salt & pepper
 
Preparation:
 
First of all, if you want to further alleviate the harsh taste of the liver, then soak it in a little water with a teaspoon of baking soda before frying. Then rinse, drain and transfer to a towel and dry.
 
Preheat the oven to 190C.

Melt 1 tablespoon of butter in a pan, then caramelize the onion over low heat. Let it saute gently until it turns brownish.

Transfer the onion to a baking pan (with a lid).  Put 1 tablespoon of butter in the same pan where you sauted the onions and line the apples. When they turn brownish, add a tablespoon of sugar and shake the pan lightly, so that the melted sugar spreads all over the apple pieces.
 
Dump them all onto one large plate.

Put 1 tablespoon of butter in the same pan again, then add the liver. If using veal, cut it into slices. You don't have to cut the chicken.

Season with salt and pepper. Fry for two minutes on each side. Stack the liver on top of the onion and line up the apples over. Bake for about 20 - 25 minutes (depending on oven strength).

​Džigerica s jabukama

Ovaj sam recept donijela iz Varsave gdje ga sluze kao dio ponude nacionalne kuhinje.
 
Karamelizirana jabuka ublazava agresivnu notu džigerice, a karamelizirani luk upotpunjuje okus ovog zanimljivog jela. Probajte!
 
Potrebno vam je:
Džigerica (pileca ili teleća)
Jabuka (kisela)
Luk (veća glavica (isijecite ga na ploške)
Kašika šećera
3 kašike putera
So i biber
 
Priprema:
 
Prije svega, ako želite dodatno ublažiti žestinu okusa džigerice, onda je prije prženja potopite u malo vode sa kašičicom sode bikarbone. Potopom isperite, ocijedite I prebacite na ubrus I posušite.
 
Rernu zagrijte na 190C.  U tavi rastopite 1 kašiku putera, pa na laganoj vatri karamelizirajte luk. Neka se dinsta lagano dok ne poprimi rumenu boju.

Prebacite luk u posudu za pečenje (neka bude s poklopcem).  U istu tavu, u kojoj ste dinstali luk, stavite 1 kašiku putera I poredajte jabuke. Kada porumene dodajte kašiku šećera i lagano protresite tavu, na način da rastopljeni šećer obgrize sve komade jabuke.
 
Istresite ih na jedan tanjir.

Ponovo u istu tavu stavite 1 kašiku putera, pa dodajte džigericu. Ako koristite teleću isijecite je na ploške. Pileću ne morate rezati.

Posolite i pobiberite.  Pepržite po dvije minute sa obje strane. Džigericu složite na luk, a jabuke poredajte preko.
​
Pecite oko 20 – 25 minuta (ovisno o jačini rerne).