Chopped Liver
You can never have too many main course recipes, so give Chopped Liver a try. One serving contains 187 calories, 18g of protein, and 10g of fat. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of onions, chicken stock, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Hard-boil the eggs for 10 minutes, drain, and set aside to cool. In a large frying pan,gently cook the onions in the oil (or schmaltz) until soft and golden. Increase the heat,add the livers, and stir for a few seconds so that they absorb the flavor of the onion.Either pour the mixture into a food processor and process to a coarse or smooth pastewith the gribenes (if using), or pass the mixture through an old-fashioned grinder. Scoopinto a bowl. Grate the eggs on the coarse side of a grater and add to the bowl, reservinga little of the grated egg for the garnish. Stir in the parsley and fold in gently. Moistenthe mixture with some wine, brandy, or chicken stock, and season to taste with salt andpepper. Cover with plastic wrap and chill until needed.
Serve in scoops on individualplates topped with a little grated egg and paprika for color, and generous pieces of fresh
To make gribenes and schmaltz
Remove the spare fat from a raw chicken and place in a pan. (There is usually a lumpof fat around the neck, in an older bird at least.)
Add 1 cup (8 oz) dairy-free margarine,1 teaspoon salt, and 1 large onion (with the skin left on to enhance the golden color).
Remove the skin from the chicken, cut into smallish pieces, and add to the pan. Set oververy low heat and cook for 1 1/2–2 hours until all of the fat has been rendered gently outof the chicken skin.
Remove the skin from the pan and drain on paper towels to formgribenes or crackling.
Pour the fat (schmaltz) into a heavy-duty glass dish and store inthe fridge until needed*. As the fat cools, a rich jelly will collect at the bottom of the dish.This jelly forms a delicious base for soup or sauces.
* The fat (schmaltz) will keep for up to 6 weeks in the fridge. Store the gribenes inthe fridge.
From Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Recipes by Ruth Joseph and Simon Round. Text © 2012 Ruth Joseph and Simon Round; photographs © 2012 Isobel Wield. Published in 2013 by Kyle Books, an imprint of Kyle Cathie Limited.