Took yesterday’s #sourdoughfocaccia I made with @nomadbakerdavid for lockdown latelunch with some #choppedliver I’d made on Saturday. Open texture on the focaccia, very chewy and sourdough’ish compared to the light bubbly crunch of a regular-yeast one.
Chopped liver is the hard-ass #thicc brother to the smooth #chickenliverpate, and using this old recipe from my favourite Jewish cookbook it couldn’t be simpler. Wash some #chickenlivers and grill them.
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Some blood will catch underneath and this means it does not need to be #kashered – soaked and salted – first as the blood flows freely when it’s grilled, whereas livers cooked in a frying pan might cook in the blood, and should be kashered first. I didn’t know. Fascinating.
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Then chop the livers and mix them with fried onion cooked in chicken fat, salt and pepper to taste, and – so a chorus told me on twitter – chopped egg. But I was saving the eggs for cakes and cookies.
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