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Traditional Jewish Chopped Liver Recipe

Traditional Jewish Chopped Liver Recipe
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Category : Starter
Cooking Time : 60 minutes
Serving : 4
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Prepare the ingredients before making Traditional Jewish Chopped Liver in your home. Then, follow these steps below to serve Traditional Jewish Chopped Liver for your family or friends.

Ingredients: Traditional Jewish Chopped Liver

  • 8 oz (250 gr) Liver, Calves is best but chicken is fine.
  • 2 Hard Boiled eggs (simmer for 12 minutes then put into cold water until needed)
  • 10 grinds black pepper
  • 1 medium onion (peeled)
  • ½ tsp salt
  • Rendered chickens fat, or chicken flavoured vegetable fat to bind’

How to Make Traditional Jewish Chopped Liver

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Traditional Jewish Chopped Liver in your home by yourself.

    Step 1
  • Koshering (see above note): Kosher the liver (this will give it better taste) depending on what liver you use (Calves is best) if thick cut open into thinner slices
  • Step 2
  • Wash thoroughly in cold water, then sprinkle both sides with salt
  • Step 3
  • Put slices on a wire grid with a broiler pan underneath. Broil gently until the liver changes colour and the surface looks dry. Turn over and do the second side the same way. This completes the Koshering.
  • Step 4
  • Put the liver into a saucepan together with half the onion. Cover with cold water and slowly bring to the boil, then simmer gently for 10 minutes. Drain thoroughly and discard the onion.
  • Step 5
  • Put the liver and onion into the bowl of a food processor and process until finely chopped (about 4 seconds) Add one shelled and halved egg and the white of the other. Add the remaining seasonings and the fat. Process for another 2-3 seconds. Scrape down the sides of the bowl and add more fat if it looks too dry.
  • Step 6
  • Turn into a shallow dish and smooth the surface flat. Refrigerate covered with fold. Just before serving push the remaining egg yolk through a metal sieve over the surface of the liver.
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