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This dish could easily be served at a high-end restaurant. Go ahead and make your guests feel that they are sitting at a meal that is fit for a king!
3/4 cup melted beef fat or chicken fat (shmaltz)
1 pound chicken liver
1/2 cup Gefen Applesauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic (optional)
2 tablespoons sugar
3/4 teaspoon Gefen Salt
1/2 teaspoon black pepper
silan, such as Heaven & Earth Date Syrup
Pesach crackers such as Gefen Crisp Flats
crushed pistachios
hard-boiled eggs, sliced
mini pickles
mini hot peppers
radishes, sliced
green garnish, such as arugula
colored cherry tomatoes, sliced
onions, diced and soaked in oil, salt, and pepper
carrots, julienned
Heat a pan over medium-high heat, add the fat, and let it render until it reaches the consistency of oil. Add liver and fry for five minutes.
Add applesauce, garlic (if using), sugar, salt, and pepper. Sauté for an additional five minutes.
Blend with an immersion blender until it reaches a very smooth consistency.
Transfer to a container, cool to room temperature, and then refrigerate.
Using a round ring or cookie cutter, shape the pâté and place it in the center of the serving plate.
Drizzle with silan, add a Pesach cracker, and sprinkle with crushed pistachios.
Arrange the sliced hard-boiled eggs, mini pickles, mini peppers, radishes, green garnish, cherry tomatoes, onions, and carrots around the edge of the plate.
Photography and Styling by Yossi and Malky Levine
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dont you have to broil the liver to kasher it before you fry it
99% liver you buy in kosher stores is already kashered, so you don’t have this issue
not in queens or other cities so the 1% will not have kashered liver just put chicken liver kashered