What am I, Chopped Liver? Yes, actually.

I was thoroughly inspired by my recent visit to Mishkin’s, and so all fired up with this new enthusiasm for Jewish deli food, I decided to try and make my own chopped liver. Now, I love chicken livers and I think they are a thoroughly underrated food as they are cheap, nutritious and frankly delicious. I know some people aren’t quite so keen, but if you like pate then try this is a good alternative to chicken liver pate, then you honestly will like this, too. I know this isn’t the prettiest looking dish I’ve ever cooked, but it is really tasty and also excellent if you are on a carb-free diet. So to follow is my own devised recipe for chopped liver, I apologise profusely to all of those out there who will throw their hands in the air with horror, if I’ve committed some ghastly faux pas in my recipe. I don’t promise authenticity (how I wish I had a lovely Jewish Aunt to beg a recipe from), but I do promise it tastes good.

Ingredients

500g chicken livers
½ pint strong chicken stock
400g shallots or white onions ( I used shallots as I love the sweetness, sweet white onions are good, but ordinary onions okay too)
1 tablespoon of chopped fresh sage (1 teaspoon dried)
1 big fat clove of garlic or 2 smaller ones
½ teaspoon of paprika
100g butter
3 hardboiled eggs, chopped finely
Salt and black pepper to taste

Method

Place the chicken livers in a saucepan with the chicken stock over a high heat
Bring to the boil and reduce the heat until they are gently simmering
Cook for 15 minutes then take off the heat, drain and allow to cool

In the meantime, finely chop the shallots, garlic and sage – try and do this as small as possible
Place the butter in a large frying pan and place over a medium heat until it bubbles

Add the shallots, garlic and sage and cook on a very low heat for about 30 minutes until the shallots or onions are caramelised and brown
Take off the heat and allow to cool