Chopped Liver

Ingredients
500g (1 lb) chicken livers
3 onions – sliced
60 ml oil
6 eggs
1/2 tsp salt or to taste
pinch pepper
1 thelma chicken cube
1/2 – 1 cup water

Method
Place eggs in a small saucepan and cover with water. Bring to the boil and set the timer for 10 minutes. Remove from heat and cover in cold water. Remove the shells when cool. Heat oil in a large frying pan and add onions and saute until glassy. Add the cleaned livers and cook briskly until the onions are nicely browned. Add salt & pepper, water and stock cube. I like to taste at the end and add more salt if needed. Cover with a lid and reduce heat and simmer gently for 30 minutes stirring occasionally. Remove from the head and allow to cool. Mince the liver mixture and the eggs into a large bowl. I always put a lice of white bread through the mincer at the end. Beat until well blended. Season to taste. Arrange on a platter and garnish with finely grated egg and decorate the sides with thinly sliced pickled cucumber.

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Chopped Herring

IMG_4434Chopped herring is very popular and always requested at a function in South Africa. Our local synagogue has a kiddush brocha meal every Shabbat and I make the chopped herring for this. I reckon I make about 15kg a month! You can never have enough. It is usually served with Kichel (recipe here). Chopped herring is served on almost all Jewish Holidays and celebrations. This quantity makes about 2 liters.

INGREDIENTS
700 grams soaked fresh herring fillets
6 onions – peeled
6 granny smith apples – peeled & cored
6 extra large eggs – hard boiled and peeled
8 marie biscuits – any sweet cookie can be used. to make parev i use lady fingers.
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup lemon juice
dash of cinnamon

METHOD

Slice onions and fry in a little oil until soften be careful not to carmalize them, about 12 minutes. Use a food grinder/mincer on medium (my Kenwood electric mincer has three different discs and I use the middle one). Mince the herring, apples, biscuits/lady fingers, onions and eggs into a large bowl. Once everything has been minced add the sugar, vinegar, lemon juice and cinnamon. Mix well and taste, it should taste sweet and sour. Adjust with additional seasoning as necessary, I sometimes need to add a little more vinegar. Don’t forget that the flavours will develop once the mixture stands for a while. Once the flavour is to your liking cover and place in refrigerator for a few days before serving. This recipe can frozen with great success.

Ginger Bread Men

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Makes about 80
INGREDIENTS

125 grams Butter
3/4 cup Sugar
3 Eggs
4 tsp Ginger
2 tsp Mixed Spice
2 tsp Cinnamon
1/2 cup Syrup
2 tsp Bicarbonate of Soda mixed with 1/4 cup boiling water
4 cups Flour (plus a little extra to get the correct consistency)

METHOD

Oven 180 C (350F)

1. Cream butter and sugar.
2. Add eggs one at a time beating all the time.
3. Add ginger, mixed spice and cinnamon and mix.
4. Add syrup and bi-carb mixture.
5. Gradually add flour beating all the time.
6. At this stage chill the dough. Do not add more flour until the dough is well chilled.
7. Roll out and cut into shapes.
8. Bake for about 10-15 minutes

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This mixture holds well for a ginger bread house.

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