We adapted this recipe from a few different recipes. Ours is a little different from the traditional in that we add Quatre Épices, the French spice blend that is often used in paté and terrine recipes. In the deli, we serve it with bagel chips but nothing beats spreading it on kichel, a traditional Jewish biscuit coated in sugar. I know it sounds like a weird combo, because it definitely is, but it works. I like to even throw a bit of chrain on top, which is pickled horseradish with beetroot.
- 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
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.
Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa