Chopped Liver - Jewish Recipe Quick and Easy to Prepare Using Chicken Liver
This Is a Very Simple Recipe For That Traditional Jewish Favorite - Chopped Liver
Chopped liver is, in effect, a chicken liver pate. The whole preparation and cooking process from start to finish only takes 15 minutes. Don't forget you can use turkey liver too, as the taste and texture would be similar.
I would particularly recommend this recipe for beginner cooks, as there are so few ingredients and not much can go wrong, except perhaps making the texture too smooth by over-blending. The version I know and love has a slightly lumpy texture.
Chopped liver is not only versatile but also slimming - great for snacks, starters, a complete meal or a packed lunch!
Chopped Liver Spread on Matzo Ready to Eat
This Makes An Excellent Convenience Food As It Is Eaten Cold And You Can Eat It At Any Time Of Day
We always used to look forward to having this whenever my family travelled from London to visit my mother in Spain -- if we arrived in Spain on the night plane, we could always be sure that she would have a plate of chopped liver waiting for us, whatever time we arrived.
It was a great convenience food, as she could make it earlier in the day and then, as it is eaten cold, she could produce it at whatever time of night we turned up, knowing that we would love it, and were looking forward to our favorite snack, spread on whatever she had to hand, be it bread, biscuits, or Ryvita (although traditionally eaten with matzos, which is unleavened bread, matzos would not be readily available in small Spanish food markets).
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- Large Pan for frying
- Tablespoon for mixing and measuring
- Blender or mincer
- Small egg saucepan
NB: Don't Worry if You Haven't Got Suitable Equipment --
In the olden days before blenders and mincers were available, people would simply mash the ingredients, because the final product is supposed to be a bit lumpy and not a smooth paste.
However, life is much easier if you do have a blender or food processor - I use my Magimix almost every day. It does so many things - It can grate, slice things thickly or thinly, mix pastry and thick sauces, and blend things like soup, puree or pate. My machine has been very hard-wearing and I have had it for over twenty-five years - not bad.
Ingredients For Chopped Liver - Assemble Them Before You Start
- 1 lb or 0.5 kilo Chicken livers
- 1 large or 2 small Onions
- 1 tablespoon Olive oil or Schmaltz (chicken fat)
- 2 Eggs
- 2 cloves garlic
- A sprinkling Salt and Pepper, to taste
- 1 Clove
- A sprinkling Mixed Spice, Optional
- A sprinkling Mixed Herbs, Optional
- 1 - 2 tablespoons Sherry, Marsala or Brandy, Optional
Onion, Garlic and Cloves
Instructions for Making Chopped Liver - It's Really Simple and Quick
- Fry the onion in a large pan for 3 or 4 minutes until it has browned.
- Whilst the onion is frying, remove any bitter gall or bits of heart from the liver (if you are not sure what to remove, just fish out any lumpy bits that don't look like liver).
- Remove the fried onion and put it in the blender at this stage, or otherwise just move the fried onion to one side of the pan and add the liver. Add seasoning. Continue frying and turning the liver for 3 - 5 minutes until it is just cooked - frying it on a fairly high heat will brown and slightly crisp it on the outside, and leave it pale pinky-brown on the inside - browning the onions and liver in this way it gives it a nice strong caramelly flavour.
- When cooked, empty the mixture into a blender and put one tablespoonful of water and a tablespoonful of alcohol into the pan, swill the pan round to pick up the remains of fried liver, then pour it over the mixture in the blender. Blend it by running the blender in a couple of short bursts, so that the mixture is still lumpy, not smooth.
- Whilst the liver is cooking, boil two eggs for 5 - 8 minutes, then run them under cold water to make them easy to peel. Add one peeled hard boiled egg to the blended liver and give it a short burst on the blender, so that the liver and egg are combined but still slightly lumpy and the bits of egg show through, Turn out the mixture into a suitable dish or container. Then give the second peeled egg a quick blast on the blender so that it is still lumpy, not smooth. Then sprinkle that egg over the top of the chopped liver as a garnish.
- Put it in the refrigerator or serve immediately.
Onions Fried to Perfection
Chopped Chicken Liver Frying
Chopped Chicken Liver Fully Cooked
Tray Full of Cooked Chicken Liver After Lightly Blending, But Before Egg is Added
Hard Boiled Egg Lightly Chopped And Added to the Chicken Liver
Spread the Chopped Liver on Matzos, Ryvita, Fresh Bread or Toast
Chopped liver is also nice on its own, and makes a slimming meal
As a traditional Jewish dish, choppped liver is often eaten with schmaltz (chicken fat) spread thinly on matzos. Orthodox Jews would not eat chopped liver with butter, as their religious food rules prohibit eating milk and meat in the same meal.
However, in my opinion, you don't need any additive with chopped liver and you can spread it direct onto whatever you are having without butter or schmaltz. Either way, it's quite a slimming meal.
The Finished Product - Bon Appetit!
Matzos - Traditional Unlevened Bread
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More Jewish Recipes For You to Try
- Jewish Recipes: Noodle Kugel
This recipe for noodle kugel comes straight from my childhood. My grandmother used to make kugel often and it was one of my favorite foods.
- Jewish Recipes: Chicken Soup
This page is a collection of chicken soup recipes starting with my grandmother's recipe. Perfect for fall and winter, you can do a survey of soups with your family and friends to find your favorite.
- Beetroot Soup or Borscht Recipe
A seasonal traditional recipe using beetroot and lemon juice - very quick and easy. Borscht can be served hot or cold and has very few ingredients, so it's easy to make
© 2010 Diana Grant