Every Jewish grandmother worth her salt must have her own recipe for chopped liver. And they'll all tell you that theirs is better yours. This is the one my savta (Hebrew for gran) has always made. Loads of people hate liver, which is fair enough. But if you like pate you should give this a go! It's simple to make and tastes awesome.
Hard boil a couple of nice eggs (10 mins should do it) and set aside to cool.
Fry one onion, finely chopped, over a medium-low heat in a good few glugs of olive oil. Let them gently sweat until they have become golden and caramelised. This step is important as the sweetness they bring to the mix is key, so don't rush it. Expect this to take anywhere up to 20 mins.
While the onion in frying, empty out a packet of fresh chicken livers (~500g) onto a tray and trim away any especially sinewy bits. Once the onion has a nice colour, turn the heat up to medium-high and add the livers along with a decent pinch of salt.
Spread the livers out so that all the pieces have good contact with the pan. Let them fry for a couple of mins and then turn over to cook for another 2-3 mins. They should be cooked through. Once cooked, set aside to cool.
Now for the chopping bit. On a board or in a food processor, chop up the hard-boiled eggs and the liver and then combine the two in a bowl to make a paste.
Eat it with some toast and pickles... And then wait for an old Jewish mama to tell you that you're doing it all wrong.
Hard boil a couple of nice eggs (10 mins should do it) and set aside to cool.
Fry one onion, finely chopped, over a medium-low heat in a good few glugs of olive oil. Let them gently sweat until they have become golden and caramelised. This step is important as the sweetness they bring to the mix is key, so don't rush it. Expect this to take anywhere up to 20 mins.
While the onion in frying, empty out a packet of fresh chicken livers (~500g) onto a tray and trim away any especially sinewy bits. Once the onion has a nice colour, turn the heat up to medium-high and add the livers along with a decent pinch of salt.
Spread the livers out so that all the pieces have good contact with the pan. Let them fry for a couple of mins and then turn over to cook for another 2-3 mins. They should be cooked through. Once cooked, set aside to cool.
Now for the chopping bit. On a board or in a food processor, chop up the hard-boiled eggs and the liver and then combine the two in a bowl to make a paste.
Eat it with some toast and pickles... And then wait for an old Jewish mama to tell you that you're doing it all wrong.