Chopped Liver

Ingredients for Chopped Liver

• 5 organic free-range eggs

• 450g chicken livers, trimmed (remove any green spots carefully)

• 2 cebollas grandes, en rodajas

• 1 tablespoon olive oil (or 1 tablespoon schmaltz, see below)

• a few gribenes (optional), see below

• 1/2 cup fresh flat-leaf parsley, finely chopped

• 2 tablespoons Kiddush wine, brandy or chicken stock

• sal y pimienta negra recién molida

• a little paprika, to garnish

Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan, gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat, add the livers, and stir for a few seconds so that they absorb the flavour of the onion. Either pour the mixture into a food processor and process to a coarse or smooth paste with the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoop into a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reserving a little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moisten the mixture with some wine, brandy, or chicken stock, and season to taste with salt and pepper. Cover with plastic wrap and chill until needed. Serve in scoops on individual plates topped with a little grated egg and paprika for colour, and generous pieces of fresh Friday-night challah.

Remove the spare fat from a raw chicken and place in a pan. (There is usually a lump of fat around the neck, in an older bird at least.) Add 150g (230g) dairy-free margarine, 1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden colour). Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set over very low heat and cook for 1 1/2-2 hours until all of the fat has been rendered gently out of the chicken skin. Remove the skin from the pan and drain on paper towels to form gribenes or crackling. Pour the fat (schmaltz) into a heavy-duty glass dish and store in the fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish. This jelly forms a delicious base for soup or sauces.

The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes in the fridge.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.