Best Nancis Mock Chicken Liver Recipes

MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER

Steps:

• Cook the livers until done in any way you prefer.
• I grill them under the broiler.
• Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
• You have to babysit the onions, constantly stirring, so they don't burn.
• This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
• With the steel knife, grind the livers in a food processor.
• Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
• Add the onions and any extra oil from the bottom of the pot.
• Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
• Add salt and pepper to taste.
• You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
• Whirl everything around in the food processor until it reaches the consistency you want.
• Some people prefer it coarse, some like it very fine, almost pate-like.
• Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
• Serve with crackers or challah.
• Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

NANCI'S MOCK CHICKEN LIVER

Steps:

• Saute' the onions in the oil till browned, but'not' burned.
• Put the walnuts in a processor and process till fine.
• Take the walnuts out of the processor and set aside.
• To the processor, add the peas, 1/2 of the cooked onions and the egg.
• Process till smooth.
• Add the remaining onions and the walnuts and mix well.
• Add salt and pepper, to taste.
• Notes:.
• Better the second day.
• Freezes well.

MOCK CHOPPED " LIVER " ( LENTILS )

Steps:

• Bring chicken broth and lentils to a boil in large pan.
• Cover and reduce heat to simmer.
• Stir occasionally for 30 minutes or until tender.
• Drain if necessary.
• Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
• Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
• Stir mix with salt and pepper.
• Line a 3 cup mold with plastic wrap.
• Put mixture in mold.
• Chill for 8 hours, unmold onto baby leaf lettuce.
• Garnish with green onions and serve on crackers and celery sticks.

CHOPPED CHICKEN LIVER

Steps:

• Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
• Transfer them to a large bowl.
• DON'T OVERCOOK or livers will be dry.
• In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.
• Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.
• Pour into the bowl with livers.
• Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
• Toss quickly to combine.
• Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
• Season to taste and chill.
• Serve on cocktail rye, crackers, toast points or matzo.
• Enjoy until next year!

MOCK CHOPPED LIVER

Steps:

• Saute' the mushrooms and onion in the vegetable oil over a medium heat.
• until the onion is clear.
• Turn into a blender or food processor, add the walnuts, salt and.
• pepper, and the water. Process until blended but not too smoothly. Serve.
• as a spread with matzah.