Chopped Liver is the Jewish version of Liver Paté and again, has been served for centuries. We use chicken livers (as opposed to calf’s liver), with lots of fried onions, eggs and schmaltz.

Slow fried caramelised onion, liver, and a long slow cooking process. Mince it all together with the spices. To serve, take out the fridge 30 minutes beforehand to plate.

Don’t serve cold liver, get it to room temperature. 

Ingredients: Free Range Chicken Livers, Onions, Eggs, Schmaltz, Salt, Cinnamon, Ginger