Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: leesmac78 on August 20, 2011, 03:07:07 pm
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Inspiration for this recipe came after reading Gertbysea’s “Chicken Liver and Pistachio Pate”. I utilised her expertise in Thermomixing and coupled it together my favourite recipe from “Tastes and Traditions”. I added tarragon as I think it really enhances the pate.
Traditional Chopped Chicken Liver
Number of People:
Ingredients
300g raw chicken livers (washed and dried)
1 large brown onion
2 hard boiled eggs
15g chicken schmaltz (left over chicken fat or equivalent, or for a slightly healthier version - EVO)
1 tsp salt
½ tsp white pepper
1 tsp dried tarragon
Preparation
1. In 500g of water, boil 2 eggs, Varoma temperature ^^ speed for 14 mins.
2. Drain water and dry bowl.
3. Peel and halve onion and place into *: speed 5, 3 secs.
4. Add chicken schmaltz and on speed 3, sauté at 100˚ for 5 mins.
5. Add chicken livers, salt, pepper and tarragon and cook for about 8 minutes at 100˚ :-: ^^ speed.
6. Add hard boiled eggs and process on speed 9 for 30 secs.
7. Season with extra salt and pepper if desired.
Tips/Hints
With respect to my fellow Thermodarlings reading this recipe, I must confess that I find this even quicker when using my trusty old Sunbeam Egg Cooker to cook the eggs. It does save even more time in the preparation of this dip! Is this allowed???
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Leesmac78, this is great. I have been thinking about making Chopped liver, and now you have done it. Yes, not everything has to be done in the TMX. You have jumped right in with a very good conversion. Please keep them coming and congratulations.
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I've never heard of chopped liver - what is the difference between this and pate?
leesmac78, where do the boiled eggs play a part in this recipe, do they get added in somewhere along the way or served separately?
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Mum used to make it for my Dad. From what i can remember, She would gently fry the liver, (lambs or Calf) then mince it. While warm she would fold in lots of butter, then the hard boiled eggs and finally sliced spring onions. S and P also. This may be a family adaption although they had contact with many Jewish families so it may have come from them. It was served with lettuce.
Judy this is not as smooth as Pate and has a completely different taste.
I also used Gert's recipe to develop a duck liver Pate.
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Thanks for explaining the difference Chookie.
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Good Morning All,
Yes, the hard boiled eggs are important and the recipe has been modified now in step 6 to reflect that. So sorry!
It is a traditional Jewish dish, usually served at Passover but I rather enjoy it all year round. From what I understand, pate always contains butter but eggs are used in this recipe because in the kosher tradition, milk products cannot be served with meat products. The egg acts as the binding agent I suppose to add a "creamy" texture to it.
Enjoy, it is very delicious but not to everyone's taste perhaps! Give it a go!
xxxxx ;D
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I love chopped liver. It's especially good with duck's liver.... but you never get very much of that which makes it even more of a treat
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Lovely idea Katya. Will see what I can do about that!!
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OMG I love chopped liver. Great recipe. Too easy. I have some duck fat in the fridge and chicken livers in the freezer...........
Gretch
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nice to have you back posting Gretch, we have missed you!! :-* :-*