Name: Chopped Liver w/ Caramelized Leeks
Cook time: 5400 s
Total time: 5400 s
Yield: 500 gr chopped liver
Ingredients: For the chopped liver:; 450 gr chicken livers, cleaned; 3 leeks; 1 tbsp beef tallow (optional); Extra virgin olive oil; Freshly cracked black pepper; Atlantic sea salt; 1 tbsp hot honey; For serving; Sourdough bread, toasted; Hard boiled eggs, sliced thinly; Horseradish, grated

BENGINGI

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Chopped Liver w/ Caramelized Leeks

cook:

1 h 30 min

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Chopped liver is one of my all-time favorite foods. Growing up, I was pretty intimidated to try it. I mean, have you ever seen a kid craving chopped chicken liver? But, to be honest, I was missing out; chopped liver is divine! It's not just reserved for holidays; I serve my chopped liver all year long. This time, I used leeks instead of onions since they are in season right now. To enhance the flavor, I added beef tallow to the frying process, which gave the dish incredible depth. Personally, I like to add a generous amount of freshly cracked black pepper and hot honey; the heat pairs wonderfully with the livers and the sweetness of the caramelized leeks. I serve it on toasted sourdough bread with hard-boiled eggs and grated horseradish. Can it get any better? I don't think so. Just remember, whenever you make chopped liver, it disappears quickly, and there's never enough. Make sure to prepare a sufficient amount, or stash some in the fridge so no one finishes off your chopped liver

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500 grs chopped liver

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Ingredients

For the chopped liver:

450 gr chicken livers, cleaned

3 leeks

1 tbsp beef tallow (optional)

Extra virgin olive oil

Freshly cracked black pepper

Atlantic sea salt

1 tbsp hot honey

For serving

Sourdough bread, toasted

Hard boiled eggs, sliced thinly

Horseradish, grated

Directions

Step 1

Start by cleaning the chicken liver- cut off any tough pieces or stringy tendons. Pat dry the livers with a paper towel and allow them to get to room temperature. Chicken livers tend to explode once fried if they are cold.

450 gr chicken livers, cleaned

Step 2

Add salt and black pepper on top of the livers and toss to spread evenly.

Atlantic sea salt

Freshly cracked black pepper

Step 3

Clean the leeks properly and thinly slice them.

3 leeks

Step 4

In a big pan add the beef fat and the olive oil and fry the leeks on medium heat until they melt and lose their volume. I fried my leeks for about an hour, getting them properly caramelized. Set aside.

1 tbsp beef tallow (optional)

Extra virgin olive oil

3 leeks

Step 5

While frying the leeks, in a separate pan, add olive oil and fry the livers in small batches on medium heat. You want to have only one layer of livers in the pan and not stack them on top of each other, that way we ensure they get proper color and crust. Flip the livers after 3-5 minutes (once they get seared on that side), and fry them for additional 3-5 minutes. Remove from the pan, add more oil if required, and repeat frying with the rest of the livers.

Extra virgin olive oil

450 gr chicken livers, cleaned

Step 6

Once the livers have cooled to room temperature, start chopping them with a knife. Here it's really up to you how fine to chop them. I prefer to not chop them into a paste, living a texture of chopped liver done by the knife.

Step 7

In a bowl add the chopped livers, the caramelized leeks, salt to taste, freshly cracked black pepper (I love to add a big amount, it's fun!), and hot honey. Mix until homogenous and correct flavors.