Jewish Chopped Liver(Traditional

Koshering is a Jewish Law pertaining to meats, it removes the blood from the meat, whilst this is not essential for a non-Jewish cook, in this case, it really does improve the flavour of the dish. Another thank you to my cousin Brenda, this is what she sent me oh so long ago :) If you make this and enjoy, please take a photo and post with the recipe - thank you.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

60 mins

4 servings

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

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Steps

60 mins

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
2

Wash thoroughly in cold water, then sprinkle both sides with salt
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.
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.
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.
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.