Chopped Liver Recipe

INGREDIENTS:

• Chicken livers
• Onion, chopped fine
• 1 large egg (or two if you have a lot of liver)
• Sweet sherry or balsamic vinegar

PREPARATION:

• Hard-boil the egg and hold it under the cold water tap so it doesn’t hurt your fingers to peel it.
• Peel the egg and chop it up finely
• Fry the chopped onion over a low heat until it softens and starts to turn golden
• Clean the livers and grill them over a very low heat until just done, taking care not to overcook them, they should still be a bit pink inside. Let everything cool to room temperature.
• Take all your various bits – the egg, the onion, the liver, the sweet sherry or vinegar – and stick in a food processor.
• Chop it finely rather than blitzing it. If you don’t have a food processor, just chop everything up very small, starting with the liver – you get a more authentic texture the latter way, but you also get tired hands. If you’re chopping, add the vinegar right at the end. Season with salt and pepper.
• Allow to cool, and refrigerate for a few hours so the flavours get mixed up. Eat on toasted rye bread.

Bon Appétit!