Poultry recipes Archives

Cheese recipes

African roasted peri-peri chicken

1 hour 30 minutes

Brinjal recipes

Chicken salad with coriander sauce

25 minutes

Chicken recipes

Vygie’s ultimate roast chicken

2 hours

Chicken recipes

Chicken liver pâté with sherry jelly

10 minutes

Bread recipes

Chicken livers with homemade rolls

Chicken Livers: 20 mins | Buns: 12-15 mins

Asian recipes

Thai coconut crunchy chicken noodles

20 minutes

Chicken recipes

Chicken breasts with cauliflower couscous

40 minutes

Chicken recipes

Chopped liver

15 minutes

Chopped liver

Serves 4 -6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1/3 cup chicken schmaltz
500 g chicken livers
1 cup caramelised onions (about 4 onions)
4 large eggs, hard boiled, peeled and cooled
1 bay leaf
1 sprig thyme
1 t quatre-épice (ground ginger, cinnamon, white pepper and cloves)
1 teaspoon coarse salt
1/2 t black pepper
1 large egg, hard boiled, peeled, cooled and grated on the fine holes of a box grater, to serve
pickled red onions, to serve
2 T chives, chopped

Method

1. Add the schmaltz to a pan on medium-high heat. Add the livers, salt, pepper, bay leaf and thyme. Saute for about 8-10 minutes.
2. When the livers are just cooked through, remove the bay leaf and thyme and allow the livers to cool. Chop the eggs roughly.
3. In the bowl of a food processor, add the livers, caramelized onions, eggs & Quatre Épice. Blitz in short pulses until the ingredients are coarsely chopped. Allow to cool & pour into a serving dish.
4. Garnish with grated egg, pickled red onion & chives.

Find more recipes for Jewish holidays here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

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Chopped liver

Chopped liver

Ingredients

Method