Chopped Liver - Quick and Easy Recipe
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Quick and Easy Recipe for Chopped Liver - A Family Favorite
Not ony versatile but also slimming - great for snacks, starters, a complete meal or a packed lunch!
We always used to look forward to having this whenever we went to visit my mother in Spain - if we arrived in Spain on the night plane, we would be sure that she would have a plate of chopped liver waiting for us, whatever time we arrived.
Image: www.greatfood.org.uk
Preparation and Cooking Time: 10-15 minutes
“This is Chopped Liver the way my Mother made it -
Our family only ever use Chicken Livers”
These are the Ingredients For Chopped Liver
Assemble the Chopped Liver Ingredients before you start
INGREDIENTS1 lb or 0.5 kilo of chicken livers
1 large or 2 small onions
1 tablespoon of olive oil or schmaltz (chicken fat)
2 eggs
SEASONING:
2 cloves garlic
Salt and Pepper
1 clove
OPTIONAL:
mixed spice
mixed herbs
1 - 2 tablespoons of sherry, Marsala or brandy:
Equipment for making Chopped Liver
The main utensil is a large pan
EQUIPMENT:Large Pan for frying
Tablespoon for mixing and measuring
Blender or mincer
Small egg saucepan
Image: Amazon
NB: Don't worry if you haven't got suitable equipment -
in the olden days before blenders and mincers were available, people would simply mash the ingredients, because the final product is supposed to be a bit lumpy and not a smooth pate
Life is Much Easier if you Have a Blender or Food Processor
I use my almost every day. it does so many things
Cuisinart DLC-2011N Prep Plus 11-Cup Food Processor, White
Amazon Price: $165.00 (as of 05/30/2012)
List Price: $325.00
Once you get used to using it, you'll wonder how you ever did without it - it does things in a trice which would take you much longer by hand
Any of These Pans Would be Suitable to Make Chopped Liver
If you need a new Pan for your chopped liver, Amazon has these ones to offer
And Here's How You Make Chopped Liver
It's really simple and quick - chopped liver - yum-yum!
METHOD FOR MAKING CHOPPED LIVER:
Fry the onion in a large pan for 3 or 4 minutes
until it has browned.
Whilst the onion is frying, remove any bitter
gall or bits of heart from the liver (if you are
not sure what to remove, just fish out any
lumpy bits that don't look like liver).
Remove the fried onion and put it 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.
Continue frying and turning the liver for 3 - 5
minutes until it is just cooked - frying it on a
fairly high heat will brown and slightly crisp
it on the outside, and leave it pale pinky-brown
on the inside - browning the onions and liver
in this way it gives it a nice strong caramelly flavour.
When cooked, empty the mixture into a blender and put one 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.
Blend it by running the blender in a couple of short bursts, so that the mixture is still lumpy, not smooth.
Whilst the liver is cooking, boil two eggs for 5 - 8 minutes, then run them under cold water to make them easy to peel.
Add one peeled hard boiled egg to the blended liver and give it a short burst on the blender, so that the liver and egg are combined but still slightly lumpy and the bits of egg show through,
Turn out the mixture into a suitable dish or container.
Then give the second peeled egg a quick blast on the blender so that it is still lumpy, not smooth.
Then sprinkle that egg over the top
of the chopped liver as a garnish.
Put it in the refrigerator or serve immediately.
Spread the Chopped Liver on Matzos, Ryvita, Fresh Bread or Toast
Chopped liver is nice on its own, and makes a slimming meal
As a traditional Jewish dish, it is often eaten with schmaltz (chicken fat) spread thinly. Orthodox Jews would not eat chopped liver with butter, as their religious food rules prohibit eating milk and meat in the same meal. However, I think that you don't need anything with chopped liver and you can put it direct onto whatever you are having without grease, . Either way, it is quite a slimming meal. 
Yummy, spoilt for choice!
About the Writer of This Web Page - Diana Grant
With Links to Some of Her Other Web Pages
I love cooking and used to help to run a restaurant, many years ago. specializing in home-cooking style.
Glorious Confusion - my Website - come and visit.
Diana's Blog at Glorious Confusion My Blog
I am a retired English solicitor. I no longer give professional advice, but I still help people to write letters, proof-read things they have written, and help to improve and pinpoint the essence of what they want to say.
I would be happy to help you if you contact me - You can either go to my Bio at the top right hand side of this page. Or, if you prefer, if you want more information, you can go to my website, Glorious Confusion, where there is a page About Me or you can Contact Me on my website Glorious Confusion
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skiesgreen
Feb 2, 2012 @ 11:13 pm | delete
- Another great lens. Blessed and featured on Blessed by Skiesgreen 2012. Hugs
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Silver_Lotus Nov 11, 2010 @ 9:17 am | delete
- I love chopped liver! Great idea for a lens, and well done.
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burgessvillian
May 8, 2010 @ 7:44 pm | delete
- I enjoyed this lens. I like liverwurst pate so I may like your chopped liver. Another good lens.
5*s
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Gloriousconfusion
Jun 30, 2010 @ 5:19 am | delete
- I'm making Chopped Liver again today - come over and try some! It beats liverwurst pate any day!
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Hairdresser007
May 7, 2010 @ 6:41 pm | delete
- i usually like chicken liver pate but I am not so thrilled about your first pick for some reason. I like mine more creamy texture I guess. But your lens is great! And the recipe looks good. I might just ground it down more!
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Gloriousconfusion
Jun 30, 2010 @ 5:23 am | delete
- Yes, I know a lot of people like it much smoother, but the way I make it, and my mother, and her mother before, uses the traditional Jewish recipe - and I suppose it came from Middle and Eastern Europe before they had blenders. Possibly the addition of alcohol is also a modern touch - I don't know.
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by Gloriousconfusion
Hello everybody.
I love cooking, and many years ago I helped to run a restaurant which specialized in "home cooking", i.e. good basic food, nothing...
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