Chopped Liver Recipe

Ingredients

• 454 g (1 lb)calf’s liver, sliced
• 3onions, chopped
• 30 ml (2 tbsp)olive oil
• ¾ tspsalt
• ¼ tsppepper

Instructions

1. 1

   Brown the onions

   Heat 15 ml (1 tbsp) of olive oil in a non-stick frying pan over medium-high heat. Add the chopped onions and cook for about 4 minutes, stirring every minute, until lightly browned.

2. 2

   Cook the liver

   Push the onions to one side of the pan and add the remaining 15 ml (1 tbsp) of oil. Add the sliced liver and cook for 5 minutes, turning it every 2 minutes, until cooked through to an internal temperature of at least 74°C (165°F).

3. 3

   Cool the mixture

   Leave the liver and onions to cool for 10 minutes after cooking.

4. 4

   Blend until smooth

   Put the liver, onions, salt and pepper in a food processor fitted with a steel blade. Process for 1 minute, or until smooth.

What is chopped liver?

Chopped liver is a traditional dish associated with Eastern European cooking, often served as a spread or appetiser. This version blends calf’s liver with sautéed onions for a rich, savoury result.

The soft onions bring sweetness to the liver, while a brief pulse in the food processor makes the mixture easy to spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 16g protein, 7g carbs, 8g fat.

The liver supplies most of the protein, while the onions contribute carbohydrates and the olive oil accounts for much of the fat. Serve a portion with vegetables and bread or another suitable accompaniment to make a more balanced plate.

Choosing the ingredients

Calf’s liver: Slicing it before cooking helps it cook evenly in the pan. Use the quantity specified so the balance with the onions stays true to the recipe.

Onions: Chopping them before sautéing gives them time to soften and colour in the short cooking period.

Seasoning: Salt and pepper are added during blending, which distributes them through the finished mixture.

Getting the onions golden

Cook the onions over medium-high heat and stir them every minute, as directed. They should be lightly browned after about 4 minutes rather than deeply caramelised.

Push them to the side before adding the liver, leaving room for the remaining oil and the slices to cook.

Checking the liver

Turn the liver every 2 minutes during its 5 minutes in the pan. Check that the thickest part reaches at least 74°C (165°F) before taking it off the heat.

The recipe calls for the liver to be fully cooked through, so use the temperature check rather than relying only on the outside colour.

Blending to the right texture

Let the liver and onions cool for 10 minutes before processing. This gives the mixture a chance to settle after cooking.

Process for 1 minute for a smooth spread. Stop when it reaches the texture you want, checking that the liver and onions are evenly combined.

Serving the spread

Serve it as an appetiser or spread, or make it part of a main-course meal. It pairs well with bread or crisp vegetables, which provide a contrast to its soft texture.

For a more substantial plate, add a fresh salad or other vegetables alongside it.

Recipe notes & tips

• Use a non-stick frying pan so the liver and onions are easier to cook with the stated amount of oil.
• Stir the onions every minute to encourage even browning.
• Turn the liver every 2 minutes as it cooks.
• Check the thickest piece of liver with a food thermometer for the specified 74°C (165°F).
• Allow the full 10 minutes of cooling before blending.
• Process until smooth, stopping to check the texture after 1 minute.

Variations

• Coarser texture: Process in short bursts and stop before the mixture is completely smooth.
• More pepper: Increase the pepper slightly to give the spread a sharper finish.
• Fresh herbs: Stir chopped parsley into the finished spread for a fresh note.
• Bread serving: Offer it with toasted bread for an easy appetiser.
• Vegetable serving: Pair it with crisp vegetables for a fresh contrast.

Common mistakes to avoid

• Skipping the onion stirring: The onions may colour unevenly; stir them every minute.
• Crowding the liver: The slices may not cook evenly; arrange them in the pan so they can be turned.
• Guessing doneness: Appearance alone can be difficult to judge; check for at least 74°C (165°F) internally.
• Blending while hot: The recipe calls for a cooling period; leave the mixture for 10 minutes first.
• Overprocessing: The spread can become smoother than intended; check it after 1 minute.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Serve chilled or reheat gently until hot throughout.

Frequently asked questions