Kittencal's Chopped Liver (Pate)
Recipe: #37
August 07, 2011
Categories: Appetizers, Christmas, Hanukkah, New Years, Passover Potluck, Thanksgiving, Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, more
"Perfect to serve to guests at the holidays! better keep a spoon handy because you won't be able to stop tasting this, use only calf liver, plan ahead there is a chilling time before using"
Ingredients
Nutritional
- Serving Size: 1 (203.1 g)
- Calories 414.9
- Total Fat - 34.6 g
- Saturated Fat - 9.4 g
- Cholesterol - 247.4 mg
- Sodium - 1019.9 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1.2 g
- Sugars - 3.3 g
- Protein - 16.7 g
- Calcium - 39.7 mg
- Iron - 9 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Broil the liver on both sides until just cooked (this will not take long, do not overcook the liver) cool completely then cut into about 1-1/2 inch pieces; set aside.
Step 2
In a large skillet saute the onions in 1/4 cup oil until caramelized (this should take about 15-20 minutes the onions should be lightly golden brown) cool slightly.
Step 3
Using a food processor process the cooked chicken until minced then measure out 1/4 cup.
Step 4
Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
Step 5
Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
Step 6
Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using (the mixture will firm up when chilled).
Tips
No special items needed.