Jewish Type Chopped Liver Or Liver Pate
Over a year ago
2,973 views
Ingredients
- 250 grams Liver - chicken is best but any will do
- 1 Small onion
- 1 Slice of bread
- ¼ cup Cup of Water
- 1 Tablespoon Olive Oil
- Good pinch Pepper and salt to taste
- 1 Hard boiled egg - optional
- 1 good pinch Hot chili pepper
- 1 Tablespoon olive oil (For brushing over the Liver Paté)
Accompaniment
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Description
My Mamma used to make it:
It is a lowish fat recipe and very tasty. It is also a cheap dish. It is a mild flavoured dish so you can have large quantities as a substantial meal.
Method
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1
1. Roughly chop onion and liver - chicken livers leave whole
2. In a suitable saucepan, add the water, olive oil, pepper, salt and simmer the onion and liver for about ten minutes.
3. Remove from heat and add 1 slice of bread broken up. This should absorb any excess liquid, mix around.
4. Allow to cool until you can handle it.
5. Using a food mincer/grinder - (A food processor can be used with care but a food mincer/grinder with a medium plate is best.) create a paste. The texture is a matter of taste but a medium texture is best.
6. Optional Extra - Very finely chop egg and after brushing the surface of the Liver Paté with olive oil, sprinkle the egg over to cover and sprinkle chili pepper on top. Garnish with a herb if you have some handy, I have used a bit of Basil.
Allow to cool in fridge completely and have on toast or crackers - enjoy.
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