How Do I Make Jewish Chopped Liver#q=chopped Beef Liver Recipe

I used to help in our family restaurant. I love skilful food and bask thinking upwards artistic ways to cook and use leftovers to avoid nutrient waste.

Chopped liver spread on matzo

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A Simple Recipe for a Traditional Jewish Favorite

Chopped liver is, in effect, a chicken liver pate. The whole preparation and cooking process from first to terminate but takes 15 minutes.

I would particularly recommend this recipe for beginner cooks, as there are then few ingredients and not much tin go incorrect, except perhaps making the texture too smooth by over-blending. The version I know and love has a slightly lumpy texture.

Chopped liver is not only versatile but also slimming—it'due south bully for snacks, starters, a complete meal or a packed dejeuner!

A Perfect Anytime Snack

We always used to expect forward to having this whenever my family travelled from London to visit my mother in Spain—if we arrived in Spain on the dark plane, nosotros could always be sure that she would have a plate of chopped liver waiting for u.s., whatever time we arrived.

It was a keen convenience food, as she could make it before in the twenty-four hours and then, as it is eaten cold, she could produce information technology at whatsoever time of night we turned up, knowing that we would love it, and were looking forward to our favorite snack, spread on whatever she had to hand, exist it staff of life, biscuits, or Ryvita (although traditionally eaten with matzos, which is unleavened bread, matzos would not exist readily available in small Castilian nutrient markets).

Cook Time


Prep time	Cook time	Ready in	Yields
8 min	7 min	15 min	half dozen servings

Equipment Needed

Large pan for frying
Tablespoon for mixing and measuring
Blender or mincer
Pocket-sized egg saucepan

Note: Don't Worry if You lot Haven't Got Suitable Equipment

In the olden days earlier blenders and mincers were available, people would simply brew the ingredients, because the final product is supposed to be a bit lumpy and not a smoothen paste.

However, life is much easier if you practise have a blender or food processor—I apply my Magimix almost every twenty-four hours. Information technology does and then many things: it can grate, slice things thickly or thinly, mix pastry and thick sauces, and blend things like soup, puree or pate. My machine has been very difficult-wearing and I have had it for over 35 years. Not bad, eh?

Ingredients

Traditional ingredients:

1 lb / 0.5 kilo chicken livers
ane large or 2 small onions
1 tablespoon olive oil or schmaltz (chicken fat)
2 eggs
A sprinkling common salt and pepper, to taste

Optional and non-traditional ingredients:

2 cloves garlic
ane clove
A sprinkling mixed herbs
1 to two tablespoons sherry, marsala or brandy

I would just mention that my family version of this recipe has slightly moved abroad from the traditional version, in that I add together a fiddling garlic, spice and a minor quantity of alcohol, which gives information technology a slight tang. These three boosted ingredients are, of course, optional.

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Instructions

Fry the onion on a low heat in a big pan for 3 or iv minutes until information technology has lightly browned.
Whilst the onion is frying, remove any bitter gall or bits of eye from the liver (if yous are not sure what to remove, but fish out any lumpy $.25 that don't wait like liver).
Remove the fried onion and put information technology in the blender at this stage, or otherwise just move the fried onion to one side of the pan and add the liver. Add seasoning. Keep frying and turning the liver for three to 5 minutes until information technology is but cooked. Frying it on a fairly high heat will brownish and slightly well-baked it on the outside, and go out it pale pinky-brown. on the inside--browning the onions and liver in this mode gives information technology a nice stiff caramelly season.
When cooked, empty the mixture into a blender and put ane tablespoonful of water and a tablespoonful of alcohol into the pan, swill the pan round to pick up the remains of fried liver, then pour it over the mixture in the blender. Alloy it by running the blender in a couple of short bursts, so that the mixture is still lumpy, not smoothen.
Whilst the liver is cooking, hard-boil two eggs for 5 to 8 minutes, then run them under cold water to make them like shooting fish in a barrel to peel. Add one peeled difficult-boiled egg to the composite liver and give it a short burst on the blender, so that the liver and egg are combined only all the same slightly lumpy and the bits of egg show through, Plow out the mixture into a suitable dish or container. Then give the 2nd peeled egg a quick blast on the blender so that it is notwithstanding lumpy, not shine. So sprinkle that egg over the top of the chopped liver as a garnish.
Put it in the fridge or serve immediately.

Photo Guide

Place the onions in the pan and begin to fry — Identify the onions in the pan and brainstorm to fry

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Fry the onions until they are soft and browned

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Fry the chopped chicken liver

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Fully cooked fried liver and onion ready to blend

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Tray full of cooked chicken liver after lightly blending, but before egg is added — Tray full of cooked chicken liver after lightly blending, simply before egg is added

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Add the lightly chopped hard-boiled egg to the chicken liver — Add the lightly chopped difficult-boiled egg to the chicken liver

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Serving Suggestions: Matzo, Ryvita, Fresh Bread or Toast

Chopped liver is also nice on its ain, and makes a slimming meal

As a traditional Jewish dish, chopped liver is often eaten with schmaltz (craven fat) spread thinly on matzos. Orthodox Jews would not eat chopped liver with butter, as their religious food rules prohibit eating milk and meat in the same meal.

However, in my stance, you don't demand any additive with chopped liver and yous tin spread it directly onto whatever yous are having without butter or schmaltz. Either way, it's quite a slimming meal.