Chopped Liver

Ingredients (for 2ppl):

Main Ingredients:

• 800g of fresh chicken livers
• 1 onions
• 4 eggs
• Salt
• 3 heaped desert spoons of real chicken fat

Utensils:

• Large pyrex
• Food processor/electric mincer
• Saucepan
• Mixing bowl

Instructions

This dish needs to be made the day before

Prepare (2min):

1. Cut onion in half and then slice thinly
2. Heat oven to 160° without fan

Cooking (2.5 hours):

1. Put the eggs into a saucepan of cold water, bring to the boil and then simmer for 10 minutes, drain and replace with cold water and leave to cool (10 mins)
2. Layer half of the chicken livers in Pyrex (having removed the sinews), sprinkle lightly with salt, sprinkle half the onion slices and repeat entire process
3. Spread chicken fat on top
4. Cover with foil and put in oven, mixing every hour, until no pink on the outside, but can be a bit pink if cutting one open, no crusty bits on the outside (total 2-3 hours)
5. Take out of the oven and allow to cool
6. Grate the hard boiled eggs, set aside enough to sprinkle over the top, add the rest to a mixing bowl
7. Grate the livers and onions, add to mixing bowl with the egg and mix well
8. Put into serving dish, sprinkle the remaining egg over the top, cover with foil when cool and put in the fridge overnight
9. Remove from fridge 1 hour before serving

Charrousech ingredients & recipe:

1. 4 medium apples
2. Ground almonds
3. Cinnamon
4. Kiddish wine
5. Maybe raisins
6. Honey if not sweet enough

Grate apples into a bowl 20ish grams of ground almonds, add gradually, until it doesn’t look grated and looks like a moosh. Add cinnamon, and swig of kiddish wine