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Chopped Liver

 

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Chopped Liver
 

 

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Recipe

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.

 

comments

 

9 Responses to Chopped Liver

  1. avatar says: agoldman

    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.

  2. 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!

  3. avatar says: edahgal

    The directions state the mixture should be coarsely chopped, but the photo shows a silky smooth pate–?

  4. avatar says: mybobba

    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.

  5. avatar says: june

    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.

  6. avatar says: MaMaMeMac

    I like a bit of texture so I whirl up most of the cooked livers in the food processor, and then separately, do a quick spin for the remaining liver and all of the onions.

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