Denise says:
Chopped liver is one of those highly respected cherished recipes that are passed down from one generation to the other. It is traditionally eaten as an appetiser on Friday night prior to the chicken soup. This recipe in many Jewish households is one that the older generation make but the younger generation buy!
Preparation Time: 15 minute
Cooking Time: 15 minutes
Serves: 4-6 people
Ingredients:
250g chicken livers2 large onions – peeled and sliced
3 eggs hard-boiled
2 -3 tablespoons sunflower oil – to fry
Salt and freshly ground black pepper
You can buy ready koshered chicken livers but if you cannot buy them – follow the procedure below.
Method
1) Pre-heat the grill to its highest setting.2)To kosher the chicken livers place on a tray lined with foil.
3)Sprinkle with salt and grill for 3 minutes until the outer skin starts to burn. Turn the livers over, sprinkle more salt and grill for a further 3 minutes.
4)Discard the foil. Rinse the livers, pat dry and put on a plate.
5)Heat the sunflower oil in a frying pan. Sauté the onions until slightly brown.
6)Add the chicken livers and continue to fry for a further 5 minutes. Remove from the pan and drain off any excess fat.
7)Mince all the ingredients except for one egg yolk.
8)Mix thoroughly and season to taste. Cover and refrigerate until ready to serve.
To serve the stylish way: Grate the remaining egg yolk over the liver.