Chicken livers (say 4)
A small onion thinly sliced
A knob of butter
A little olive oil
Salt & pepper
A hard boiled egg (peeled)
Such a simple treat.
Pour a blob of olive oil in a small frying pan; gentle heat and after a minute or two, add a knob of butter. Let the butter melt and fizzle and then add the onions and fry gently for five or so minutes stirring about bit to ensure they do not brown. The aim is to get the onion browning, caramelised….
Just as the onions start browning add the chicken livers and keep gently frying until the livers are cooked through and not pink inside anymore.
When the liver is done, and the onion lovely a brown add a good twist of the pepper mill and some salt and stir one time; take off the heat and leave to cool a little. Then chop either in a mini chopper, or by hand. You do not want a mush, rather granular, breadcrumb like consistency. Check for flavouring and then scrape onto a plate and with a fork, press down to create a thin layer.
Take the egg and chop finely, and place chopped egg on top of liver. Pop in the ‘fridge for an hour or so.
Serve with a plain water biscuit, toast or matzo.
