500g (1lb) chicken liver

1 onion chopped

2 hard boiled eggs

2 tbsp oil

100g (4oz) margarine or schmaltz

1 hard boiled egg for decoration

 

 

• Fry onions in oil till soft and brown. Set aside

• Fry chicken liver in margarine or schmaltz till brown but still juicy

• Mince chicken liver, onions and hard-boiled eggs (incorporate the oils from the pan) in food processor.

• Separate the white and yellow of the egg to use for decoration, grate the egg and spread in pattern over the chicken liver on a serving dish. (traditional)

• Alternatively, place in a ramekin as a liver chicken paté.

 

 

 

 

 

 

 

 

 

 

 

 

TIPS

* The Chopped Chicken Liver comes more delicious if you use butter instead of margarine but if you serving it for people who keep "Kosher" don't use butter.

 

* In an Ashkenazi household, chopped liver and chopped hearings are served on "Shabbat" and other festive occasions. 

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Serving suggestions:

As a starter served on a plate and covered with chopped hard boiled eggs - more traditional.

As part of a Bruschettas tray and decorate with chopped hard boiled eggs.

As a pate with Greek Salad and fresh baguette, or crudités.