Chopped Liver
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Chopped Liver
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 lb chicken liver**
- 2 tbsp olive oil
- 10 Dorot Onion Cubes
- ¼ tsp nutmeg
- ¼ tsp white pepper
- a pinch of salt and sugar
Directions
Preparation: Sauté the liver with a little olive oil. Put the liver in a food processor with all of the spices, and blend until coarsely chopped. Put in the refrigerator for several hours before serving.
Source: Dorot
**Note – if the liver is not already broiled for kashring by the butcher you must broil it before using.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I thought liver had to be broiled to be kosher?
Many butchers sell it ready, if yours doesn’t then you probably have to broil it, but consult a rabbi.
That looks easy and delish but here is a vegetarian one that everyone LOVES!
MOCK CHOPPED LIVER RECIPES:
MOCK CHOPPED LIVER
1 Tablespoon olive oil
3 medium onions,sliced
3/4 cup walnuts, toasted on a tray in a 300 degree oven for 10 minutes or until light brown
one 15 ounce can sweet baby peas, drained
4 hard boiled eggs
1/4 teaspoon salt
freshly ground pepper to taste
Saute the onions in the oil over medium heat, stirring frequently, until nicely brown and caramelized. Place all ingredients in a food processor and combine to a smooth consistency. Adjust seasonings as desired. Best served chilled. Makes a lot!
Can you put this on the site as a real recipe – http://www.joyofkosher.com/submit-a-recipe/ thanks
The directions state the mixture should be coarsely chopped, but the photo shows a silky smooth pate–?
What are dorot conions?
Dorot is a line of frozen chopped garlic, herbs and spices. They come in small red packages like mini ice cube trys so you can use a little at a time and always have it ready for cooking.
All organ meat needs to be broiled first to be kashered, and yes, some butchers can do that step for you, so you can go ahead and saute once you get them home. In Recipes Remembered, we had two delicious recipes, one from Ina Garten with a hint of thyme and madeira and another more traditional with lots of caramelized onions and chopped eggs. I like using an old fashioned hak messer- mezzaluna- to chop the livers, it gives the finished dish a bit more texture. The nice thing is, there are so many variations, this is a great starting point.