Chopped liver with eggs and onions, my way
A classic Ashkenazi recipe, which I have totally revisited (and un-koshered)
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Ingredients
- 500 g Poultry liver
- 4 Egg
- 2 Onion
- 1 Tablespoon Peanut oil
- ½ Teaspoon Advieh for chicken (Iranian spice mix, optional)
- ½ Teaspoon Cumin
- Salt
- Pepper
- 1 clove Garlic
- 4 Tablespoon Raspberry vinegar
- 200 ml Fresh cream
Instructions
Preparation
- Prepare the livers, trimming them (remove the nerves, hearts if still attached), separate the lobes and cut each lobe into two or three pieces.
- Finely chop the onions.
- Peel and degerminate the garlic clove, chop finely.
- Boil the water for the hard-boiled eggs.
- Brown the chopped onions in the pan, with a little oil. Remove when translucent and set aside.
Cooking the livers
- Heat the oil in the pan over high heat, with the advieh and cumin, as soon as they start to smell good, after a minute or two, add the livers.
- Remove well, after one to two minutes, when the entire surface of the livers has turned dark brown, lower the heat to medium. Be careful: the livers will crackle and drops of oil will jump out.
- Add the onions and garlic.
- Add salt and pepper.
- Cook the livers for another 8 minutes, stirring frequently.
- Raise the heat and add the vinegar, on the bottom of the pan. Stir well.
- When the vinegar is gone (2 to 3 minutes) turn the heat down to medium again.
- Add the cream, stir well and cook for another 5 minutes or more, till the cream is completly reduced.
Dressing
- Scale the eggs and chop them coarsely with a knife. You don't want to turn the yolks into a puree.
- Stir together and serve (or chill to serve lukewarm)