Liver and Onions

You may have heard the phrase "What am I? Chopped liver?" before, which is normally used when you feel ignored, or that you're being treated as a second-class citizen. This may be due to the fact that chopped liver was and is often served as a side dish, rather than the main course!

Today, chopped liver and onions is also used as a popular spread in Jewish cuisine and is a common menu item in Kosher delicatessens in the USA, Canada and in Jewish communities in the UK.

It is often served with rye bread as a sandwich, but can equally be served with mashed potatoes, or anything that takes your fancy.
Because the key ingredient is liver, it is high in protein but also high in fat and cholesterol.

Many varieties and nuances exist, so why not use the recipe below, and then experiment with your own ideas?

Ingredients:

• 1/2 kilo chicken livers (see note, below)
• 1 large onion diced
• 4 hard boiled eggs (reserving one cooked egg yolk)
• 2 cloves Garlic
• Salt and pepper to taste

Directions:

• Fry the onions in a medium saucepan until a rich golden brown and place in a small bowl.
• Meanwhile, boil the eggs.
• Cut up the liver into bite-sized pieces, removing the membranes.
• Fry in a pan until cooked thoroughly.
• Allow to cool slightly.
• Place the onions, liver, 4 hard boiled eggs (minus one yolk), garlic and seasoning into a food processor and blend until smooth, or your preferred consistency.
• Spoon into a serving dish and flatten.
• Decorate with sprinkled egg yolk and chill in the fridge.

Note:
I always fry in margarine as the mixture doesn't blend as well if fried in oil. Calf or lambs liver can also be used.