How To make Chicken Liver Pate (Jewish Style)
1 Onion; minced
3 tb Chicken fat; divided
1 lb Chicken livers; cut in 1/2
6 Saltine crackers
3/4 ts Lawry seasoning
2 tb Hungarian paprika
1 pn Sugar
Black pepper 1 pn Kosher salt
2 Eggs, hard boiled, quartered
Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper. While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving.
How To make Chicken Liver Pate (Jewish Style)'s Videos
Josh Steele Chicken Liver Pate
Josh Steele was a finalist on Season 4 of MasterChef Israel. Dubbed by one of the judges as “one of the wackiest contestants we’ve ever seen”, this ex-Londoner and a rabbi at Jerusalem’s prestigious Mir Yeshiva quickly become a national celebrity, winning the hearts of Israelis of all stripes with his eccentric (glatt kosher) dishes, playful kitchen theatrics and joie de vivre.
Josh is the owner of SOYO Restaurant on Emek Refaim.
Old World Style Chopped Chicken Liver
Chopped Chicken Liver is a classic Jewish dish that is both delicious and easy to make. It's made with sautéed fresh chicken livers, onions, and hard boiled eggs. On Passover, we enjoy it with matzo. All other times, we serve it with challah, rye bread, or crackers. This is a fantastic appetizer or side dish for any holiday or special occasion! GF, DF
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1 lb fresh, organic chicken livers
2 Tbsp schmaltz
2 Tbsp unsalted butter
1 large sweet onion, about 1-1½ cups, plus more for serving, if you like
½ tsp Kosher salt plus more to taste
¼ tsp freshly ground black pepper plus more to taste
3 large hard boiled eggs
¼ cup chopped fresh parsley plus more for serving
Challah, other bread, crackers, or matzo for serving
FULL RECIPE INSTRUCTIONS + PRINTABLE:
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Chopped Liver (Israeli Style)
Recipes for Shabbat from Israel by Moran Pinto
4 onions
6 tbsp. oil
3 tbsp. brown sugar
5 tbsp. date honey (Silan)
1 lb. (500 grams) roasted liver
Salt, to taste
Ground pepper, to taste
1. Cut the onions into half rounds and sauté in the oil until golden. Add the brown sugar and date honey and cook a few minutes more.
2. Add the roasted liver and salt and pepper to taste. Cook.
3. Transfer mixture to a food processor and grind.
4. Refrigerate until ready to serve.
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Chopped Liver
What would one do if they couldn't get chopped liver? Well, make some on your own of course. Follow this recipe to enjoy this beloved Jewish dish.
How To Make Chicken Liver Pate | Food Channel L Recipes
In this video you will see how to make chicken liver pate!
I love this pate. It’s so easy to prepare. If you cook it once you will never buy it from a store. ????
@Food Channel L - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 2 jars 370 ml:
250 g chicken livers
150 g butter
1 clove of garlic
1 bay leaf
2 small shallots
4 springs of thyme
50 ml brandy
1 pinch of nutmeg
Salt and black pepper
50 g butter for topping
Toasted bread for serving
The Most Delicious Chopped Liver
One of the traditions in my wife’s family for Passover is chicken liver pate, here is my version of a chopped liver.
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