Jewish Chopped Chicken Livers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70's, he was my guiding light - famous, approachable chefs as we know them today were thin on the ground then. Ingredients:
3/4 lb chicken liver (375 g) |
1/2 onion, finely chopped |
chicken fat (schmaltz) |
2 hard-boiled eggs |
1 stalk celery, finely chopped |
1/4 green pepper, small, finely chopped |
sea salt |
fresh ground black pepper |
Directions:
1. Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
2. Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
3. Chop hard-boiled eggs coarsely.
4. Whizz livers, onion and egg in a processor until mashed.
5. Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
6. Add additional chicken fat to make a smooth mixture.
7. Add salt and pepper to taste. Preferably use good sea salt flakes.
8. Put into a small, pretty bowl and top with finely chopped parsley if you like.
9. Serve as an appetizer with rounds of baguette or crispbreads.
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