This dish was originally made with goose livers by Jewish people living in Germany. Today, chicken or beef livers are more commonly used. These are combined with hard boiled eggs and coriander for additional flavour.
- 60 ml (¼ cup) schmalz (see Note)
- 60 ml (¼ cup) vegetable oil
- 4 onions, sliced
- 625 g (2 cups) chicken livers, rinsed, connective tissue removed
- 6 hard-boiled eggs, peeled
- 1½ tbsp sweet sacramental wine or port
- 1 bunch curly pasley, chopped
- challah, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat schmalz and oil in a large saucepan over medium heat. Add onions and cook for 20 minutes or until browned and caramelised. Set aside to cool.
Place livers in a saucepan over medium heat and cover with water. Season with 2 tsp salt and pepper. Cook for 5 minutes or until just pink in centre. Rinse in cold water to stop cooking process and drain.
Cut 3 eggs into quarters and process with livers, onions and wine in a food processor until roughly chopped. Season well. Separate yolks and whites of remaining eggs and roughly chop.
Spoon livers into a shallow bowl and arrange grated egg whites and yolks, and parsley in a striped pattern over the top. Serve with challah bread.
• Schmalz is poultry fat skimmed from stock and is available from selected delis. Substitute rendered chicken fat or vegetable oil.
Photography by Alan Benson.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.