NEWSLETTER
MAY 2008
PJCEA COOKBOOK – CHOPPED LIVER
This is an adaption from the Barefoot
Contessa recipes 'Friday night without tears!!' She has a great website...
(American measures throughout)
Ingredients
2 pounds chicken livers
1 cup rendered chicken fat (or olive oil)
2 cups medium diced onions
1/3 cup Madeira wine ( I substituted Marsala)
4 extra large eggs, hard boiled shelled and chopped
1/4 cup chopped parsley
2 teaspoons salt (BC recommends Kosher salt)
2 teaspoons fresh thyme
1 teaspoon black pepper
pinch cayenne pepper
Method
1. Saute the chicken livers
in two tablespoons of the chicken fat in two batches over a medium heat, turning once
until cooked but careful not to over cook or they will dry out. (approx 5 minutes) 2.
Transfer to a mixing bowl.
3. In the same pan saute the onions in three tablespoons of the chicken
fat over a medium heat until soft and turning brown (If you like a sweeter flavour add
some brown sugar to help caramelise the onions.) 4. Add the Madeira or
Marsala or sherry or even Kiddush wine! to deglaze the pan, and add to the livers.
5. Add the chopped eggs, parsley, thyme, salt, black pepper, cayenne and
the remaining chicken fat to the bowl and mix. 6. Transfer half to a food
processor and pulse for 6-8 times until coarsely chopped, or more if you prefer a smoother
consistency. 7. Repeat with the remaining mixture. Check for any further
seasoning and garnish with more chopped egg and fresh parsley. Serve on Challah
(when allowed!) or Matzah.
Betayavon – good appetite!
— Adrian Ing |
