Chopped Livers
The famous Jewish saying: ‘what am I, chopped liver?’ is an expression of being under appreciated or ignored on a social level. It might be a reference to the fact that chopped liver is usually served as a side course rather than the main event. No guarantees, but this chopped liver recipe may put you back on the path to being the centre of attention.
Ingredients 9
5 eggs
3 tbsp unsalted butter, divided
1 red onion, large, finely diced
400 g chicken livers, trimmed of any visible fat or sinew
2 tbsp dry Sherry
1 tsp thyme leaves, fresh
1 tsp Sherry vinegar
salt and cracked black pepper, to season
toasted sourdough bread, to serve
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Method 5
Bring a small saucepan of water to the boil, lower the into the water using a slotted spoon. Let cook for 6 minutes, then remove 2 eggs, (now soft boiled) and chill in iced water, peel and set aside. Continue to cook the remaining eggs for another 4 minutes (until hard boiled). When ready, remove from the water and chill, peel and roughly chop.
Melt half the butter or schmaltz in a frying pan over a medium heat, then add the and cook for 6–8 minutes until soft and starting to brown. Transfer to a bowl and set aside.
Season the livers with a pinch of salt. Melt the remaining or schmaltz in a frying pan over a high heat, then add the and cook, turning occasionally, for 3–4 minutes or until well browned on the outside but still a little pink on the inside. Add the and and shake the livers around the pan as the liquid bubbles and emulsifies with the butter. Transfer the livers to a bowl to cool slightly.
When cool enough to handle, transfer the to a chopping board and coarsely chop. Add the chopped liver and chopped hard-boiled to the and mix well. Season with and to taste.
We like to serve it on toasted sourdough with the halved soft-boiled .
