Chopped liver can be made with any type pf liver but personally I prefer the traditional favorite of chicken livers.
Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt.
Nutritional Value
Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains
vitamin C choline, betaine, of vitamin B-12, retinal and vitamin E also of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals Its high in iron, magnesium, phosphorus, potassium, zinc, copper, manganese selenium . If eaten frequently, liver's high levels of heavy metals can accumulate in your body's liver tissue so a little of what you fancy is good but moderation is the key word.
Low fat Chopped liver recipe
I am one of the people that can not tolerated animal fat at all, my body won't tolerate dairy products, meat fats, the smell, taste or texture of schmaltz ( chicken fat) has a really dramatic effect on my digestive system. Therefore many
years ago I found away around hemshie recipes without them dripping in schmaltz.
However for those of you who want to have schmaltz you are welcome to add it at the end for flavor.
Recipe for 6-8
1 lb ready koshered chicken livers cut in halves
3 medium onions chopped
3 hard boiled eggs
black pepper
sea salt
1 clove garlic
1 cup of home made chicken soup or chicken stock
1 bay leaf.
1 teaspoon organic vegetable oil
Heat the oil in a non stick pot that and add half the onions and saute till slightly brown, remove the onions, drain off any oil that is left in the pan.
Put the liver, garlic, remaining onions , stock & bay leaf into the pot cook uncovered to reduce the liquid
cook on a medium to low heat for 20 minutes ,
Take off the heat, remove the bay leaf and garlic.
Remove excess liquid there should be about a table spoon of liquid only but set the other aside.
Add the fried onions and season to taste, allow to cool.
There are many ways of blending or chopping the liver, the fastest but less authentic , is to put the live mixture and 2 of the eggs into a food processor and to pulse it till you have a slightly chunky texture not a smooth pate.
If you feel the mixture is a bit dry you may add some of the reserved cooking liquid. Place in a bowl. finely chop the third egg to decorate the top. put in the fridge .
- If you don't have a food processors, you can either mince the liver and onions as my mother &my grand mother use to or even chop the liver by hand.
- Once when working in a kosher deli was faced with a power cut and a line of hungry customers, after giving them all a drink I hand chopped the liver, its texture was was not as fine but the flavor was amazing, from then on we served chunky and smooth chopped liver to satisfy all tastes.
- Serving is also a personal thing, flat, Ice cream scoop, with egg& onion salad without, with tomatoes, bread matzo, new green or crackers .
For the Vegetarians Mock Chopped Liver. serves 4-6
There are many recipes out there some with lentils , some with beans some with peas. this is my favorite its made with french green beans and walnuts, its not chopped liver but its very close in flavor and you can serve it to any vegetarian friends.
1 lb green beans frozen french or string beans work well.
1 table spoon organic vegetable oil you can use coconut oil but the flavor is wrong for this dish
3 medium onions, peeled & Chopped
4 hard-boiled eggs
1 cup walnuts
2 cloves garlic sliced
1/2 tea spoon sea salt
1/2 tea spoon ground black pepper
1 bay leaf
1 desert spoon home made vegetable stock. or extra virgin olive oil (optional)
Cook the string beans till a little past tender ( they need to be slightly over cooked) set aside to cool
Put the oil in a heavy bottomed pan add the onions, garlic and bay leaf, saute on a low light for quite some time till the onions are caramelized. when cooked remover the bay leaf from the onions, set them aside to cool a little.
Mean while process the walnuts till they are fine.
Put the beans, onions, garlic, walnuts, and three of the eggs into the food processor and blend, it should be the consistency of a spread or smooth dip if its too dry add the vegetable stock or you could drizzle a little olive oil over the mixture.
Add the salt and pepper, mix well. and place in a dish or container
Chop the remaining egg by hand and sprinkle over the top of the mock chopped liver mixture and chill at least 3 hours before serving. This dish is often better if left 24 hours to mature. It lasts well in the fridge for 3-4 days. Serve as you would chopped liver.
Egg and Onion
- There are almost as many versions of this as there are Jewish family, every family has there own version.
- Traditionally made with eggs fresh from the chicken and onions fried in schmaltz below are alternative versions.
- My mother makes hers with butter and spring onions.
- I make mine in the summer with spring or green onions and good quality mayonnaise and in the winter with Spanish onions gently cooked in extra virgin olive oil .
- Salt and pepper is essential
- Purists do not use the food processor !
- Some people grate raw onions , use a food processor add all kinds of things to this essentially simple peasant dish.
- All I know is my egg and onion is always requested when I visit friends on Shabbat and so here are my two recipes without schmaltz.
Quantity for 4-6 people Summer Version
1 cup of spring or salad onions washed and chopped
1 desert spoon of good quality mayonnaise of your choice, one without sugar is best.
1/2 tea spoon sea salt
1/2 tea spoon black pepper
When the eggs are slightly warm peel them & mash them with a fork or potato masher, do not use a food processor it spoils the texture and flavor.
Add the onions, mayonnaise and seasoning. mix well, and serve .
or put in the fridge till 20 minutes before you serve. Its better served at room temperature .
Winter egg & onion 4-6 people
7 eggs hard boiled
1/2 table spoon extra virgin olive oil
2 large Spanish onions peeled and chopped finely.
1 desert spoon of good quality mayonnaise of your choice, one without sugar is best.
1/2 tea spoon sea salt
1/2 tea spoon black pepper .
Heat the oil in a frying pan, add the onions and cook gently till lightly brown.
When the eggs are slightly warm peel them & mash them with a fork or potato masher, do not use a food processor it spoils the texture and flavor.
Add the fried onions with any oil from the pan, mayonnaise and seasoning. mix well, and serve .
or put in the fridge till 20 minutes before you serve. Its better served at room temperature .
Enjoy these starters without too much guilt !
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