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CHOPPED LIVER

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In my home no Jewish holiday or Shabbos was complete without some chopped liver. My mom made it with an old school meat grinder that would attach to the table. I was in charge of mincing. She also would make her own schmaltz.

I am using her recipe but I bought the schmaltz and I like to add a splash of Worcestershire sauce to mine. I don’t have her manual grinder so I am also using the KitchenAid. If you don’t have the grinder attachment you can pulse it in a food processor or chop it by hand.

Whether I am eating it with toasted challah, matzah, kichel or all on its’ own, it’s one of my favorite Jewish dishes.

Enjoy

xxx Chef MM

CHOPPED LIVER

US (Imperial)

Print Ingredients

2 TBS chicken fat (schmaltz) *

2 TBS olive oil

2 cups onions – finely sliced

2 TBS Worcestershire Sauce

1 lb chicken livers

5 hardboiled eggs (3 for the livers and 2 for garnish)

Coarse salt and black pepper to taste

Sprigs of parsley to garnish

InstructionsIn a frying pan heat the schmaltz* and olive oil over medium heat. Add the onions and Worcestershire sauce and cook the onions till golden brown and caramelized (8-10 minutes). Set it aside.

Remove any connective tissue and membranes from the livers. Wash them well. Bring a small pot of water to a boil. Cook the livers for 5-7 minutes. Drain them and wash with them with cold water. Set aside.

Using the coarse blade on a meat grinder (KitchenAid or manual), mince the livers, onions and 3 boiled eggs. You can also use the plastic blade on the food processor and pulse everything. Be careful not to puree it, by hand chopping the livers, eggs and onions to a similar size beforehand.

Mix everything together and season with salt and pepper to taste.

Grate the egg whites and yolks of 2 eggs separately, on a box grater. Place the chopped liver on a flat platter and decorate with the egg whites and yellows and some parsley.

CHEF’S TIP *
If you cannot find chicken fat just use olive oil

SERVES 8-12

EU (Metric)

Print Ingredients

2 TBS chicken fat (schmaltz) *

2 TBS olive oil

2 cups onions – finely sliced

500g chicken livers

5 hardboiled eggs (3 for the livers and 2 for garnish)

Coarse salt and black pepper to taste

Sprigs of parsley to garnish

InstructionsIn a frying pan heat the schmaltz* and olive oil over medium heat. Add the onions and Worcestershire sauce and cook the onions till golden brown and caramelized (8-10 minutes). Set it aside.

Remove any connective tissue and membranes from the livers. Wash them well. Bring a small pot of water to a boil. Cook the livers for 5-7 minutes. Drain them and wash with them with cold water. Set aside.

Using the coarse blade on a meat grinder (KitchenAid or manual), mince the livers, onions and 3 boiled eggs. You can also use the plastic blade on the food processor and pulse everything. Be careful not to puree it, by hand chopping the livers, eggs and onions to a similar size beforehand.

Mix everything together and season with salt and pepper to taste.

Grate the egg whites and yolks of 2 eggs separately, on a box
grater. Place the chopped liver on a flat platter and decorate with the egg whites and yellows and some parsley.

CHEF’S TIP *
If you cannot find chicken fat just use olive oil

SERVES 8-12

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