Homemade Chopped Liver on Grilled Rosemary and Garlic Flat-bread topped with a Fried Egg
Chopped Liver:
After broiling the chicken livers according to Jewish Law for Koshering, allow to cool. Fry the livers in olive oil over medium-high heat, toss them and remove after a few minutes (when livers develop a slight skin). Add medium sliced onion, salt, pepper to pan with a little more olive oil. Toss and cover for a minute or so, add about 1/4 of an apple, chopped and some thyme, cover, lower heat to medium and allow to saute 2 minutes. Check and toss periodically, keep covered until onions are translucent and apples are cooked. Add sweet white wine, add livers back to pan, simmer and toss until reduced. Transfer the whole mixture to cup or bowl, add roughly chopped hard-boiled egg and blend until smooth.
Fry the egg just before serving in the same frying pan as you used for the liver, season with thyme, salt, pepper.
Grilled Rosemary and Garlic Flat-bread:
Mix 3 parts room temperature home-brew beer (which contains live yeast) with 5 parts flour, about an ounce of olive oil, some salt and pinch of yeast. Knead until the dough is rich and smooth, you may need to add some more water. Form into balls between the size of a golf-ball and tennis-ball, you can refrigerate this dough overnight. Knead in some garlic powder and dried rosemary, reform into balls, let rest, flatten the dough and coat with oil. Place into preheated medium-hot cast-iron skillet. Cook for about 5 minutes on first side and about 2 minutes on the other.
Serve it. It is one of the the best things I have ever eaten.
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