Chopped liver with cherry mostarda and crostini

Chopped liver with cherry mostarda and crostini

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

One of the best-known Jewish foods, chopped liver was originally made from goose liver. Today it’s been replaced by chicken liver, combined with onions, eggs and seasoning. I like my onions soft, golden and sweet, and I still put the ingredients through a mincer. Take a modern approach and serve chopped liver with this sweet-tart cherry mostarda, which is also great on toasted challah or a bagel smeared with ricotta.

Ingredients

Quantity Ingredient
8 eggs
125ml olive oil, plus extra if needed
1kg chicken livers
5 onions, thinly sliced
sea salt, to season

Cherry mostarda

Quantity Ingredient
1kg fresh cherries, pitted
80g caster (superfine) sugar
80ml balsamic vinegar
60ml full-bodied red wine
1 1/2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon ground allspice
2 tablespoons dijon mustard

Crostini

Quantity Ingredient
1 day-old rustic sourdough loaf, like pane di casa, refrigerated
2 tablespoons olive oil
1/2 teaspoon sea salt

Method

  1. Fill a saucepan with water and bring to the boil. Gently add the eggs and boil for 9 minutes, then drain and refresh in cold water. Peel the eggs and set aside to cool completely.
  2. Heat half the oil in a heavy-based frying pan over high heat. Add the livers and fry for 6 minutes, or until they are browned on both sides and just pink in the middle. Transfer the livers to a plate and leave to cool.
  3. Heat the remaining oil in the frying pan over medium heat. Add the onions and sauté until just coloured. Reduce the heat to low and season with salt and pepper. Continue to cook the onions until sticky and translucent, about 30 minutes.
  4. Pass the peeled eggs and livers through a mincer and transfer to a mixing bowl. If you do not have a mincer, you can use a food processor to pulse the eggs and livers to a coarse consistency, but be careful not to overblend to a paste.
  5. Finely chop the cooked onions and add to the egg and liver mixture. Season to taste with salt, and add a little extra oil if the mixture is too dry. Mix well.
  6. To make the mostarda, combine all the ingredients, except the mustard, in a small heavy-based saucepan. Bring to a simmer over medium heat, then reduce the heat to low and cook until reduced to a thick purée (the consistency of tomato sauce or ketchup). This should take about 1 hour.
  7. Take the saucepan off the heat, stir in the mustard and check the seasoning.
  8. If you prefer a smoother texture, pulse the mostarda in a food processor.
  9. Preheat the to 170°C (340°F).
  10. To make the crostini, trim all the crust off the loaf of bread until you have a rectangle approximately 4 × 8 × 20 cm (1½ × 3¼ × 8 in).
  11. With a short 4 cm (1½ in) end facing you, cut long, thin slices, about 5 mm (¼ in) thick. You should get about 15 slices in total.
  12. Line two baking trays with baking paper and arrange the bread slices on the tray as close to each other as possible. Drizzle the oil over the bread and sprinkle with the sea salt.
  13. Bake for 20 minutes, then transfer the crostini to a wire rack to cool completely.
  14. To serve, pile the chopped liver mixture on a platter and serve with crostini and a bowl of mostarda on the side.

Note

  • When making the crostini, you can also sprinkle the bread with poppy seeds, fennel seeds, chilli flakes, paprika, finely chopped dill or finely grated parmesan. Experiment and see what flavours you like.

    Both the mostarda and the crostini will keep for up to 2 weeks in an airtight container in the refrigerator.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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