Middleburgh Chops Liver
Soul Food - like wot mum made when you woz a kid ..... when you get the occasional craving for which a trip to the local shops in Hong Kong can't satisfy
Chopped Liver
Ingredients
- 450g chicken livers
- 1 diced/chopped onion
- 1-2 hard boiled chopped eggs
- 2 tbsp Rendered Chicken fat (also known as schmaltz) *
- salt & pepper
* My mother used to slow boil a chicken or chicken pieces to make chicken stock (for soups) and skim off the fat which she kept for this recipe; Of course this meant I had a lot of chicken soup (with vermicellini) as a kid ... and boiled chicken which in retrospect would have been great in Thai Curries (no doubt some one else's soul food) Method
- dry livers on paper towels and sprinkle with salt
- saute in some of the fat over medium head for about 5mins (till barely pink in middle) and set aside to cool
- saute onions in the rest of the fat till golden brown (don't under cook nor burn)
- mix onions (and fat) with the liver and eggs, mince/fine chop into a "pate" (not puree) *
- season to taste , then chill for couple of hours
- eat with rye bread (preferably with the type with caraway seeds) or matzos
*if the mix is a dry I add some dry sherry or port (as opposed to more fat)
Mum's Barley Soup
Ingredients
- 400g Beef chuck (& bone)
- 400g Beef flank
- 3/4 cup small lima/navy/butter beans
- 3 carrots, coarsely chopped/sliced
- 2 potatoes, coarsely chopped/diced
- 2 stalks celery, coarsely chopped/sliced (or fennel)
- 1 large onion, chopped
- 1/2 cup pearl barley
- 2 tbsp butter or margarine
- 8 cups beef/chicken stock
- 2 Quart Water
- salt, pepper and garlic - to taste
- 1-2 springs of dill (to taste)
Method
- soak beans in boiling water(500mls overnight)
- soften onions in butter
- add meat,soup bone,celery,onion and water to cover,season bring to boil then simmer till meat tender
- remove bone and membranes, (chop/break up meat as you like)
- add beans and other ingredients, reason, make up 4 quarts and simmer for about 5-6 hours or until ingredients soft
Posted at 2/10/2013 09:49:00 am by David Middleburgh
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Dave Middleburgh
