1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
10 ounces pork fat
1 medium onion
3 anchovies
1/4 cup flour
1/4 cup light cream
2 eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice
Steps:
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
Spoon the mixture into a buttered loaf pan.
Put it in a pan of water and bake in a 350F oven for an hour.
If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
More about "danish pork liver pate food"
DANISH LIVER PATE (LEVERPOSTEJ) - THE BEST AND EASY RECIPE!
Danish liver pate is probably one of the most traditional Danish food that you can serve together with the Danish rye bread. Homemade Danish … From nordicfoodliving.com
4.2/5 (4)Category LunchCuisine DanishTotal Time 1 hr 5 mins
Add the eggs, milk, flour, salt and pepper and mix it well with the lever mixture. The liver mixture is now ready to be cooked in to a delicious liver pate.
Place the foil trays in an ovenproof pan and fill the pan with water until the water level reaches the middle of the foil trays.
LEVERPOSTEJ (DANISH LIVER PATE), UTTERLY ... - FAB FOOD 4 ALL
Leverpostej, pronounced Liwer-po-stigh is a traditional Danish pork liver pate which is served hot on rye bread and garnished in various ways. … From fabfood4all.co.uk
5/5 (3)Servings 12Cuisine DanishCategory Lunch
Blitz the liver, bacon and onion in a food processor or blender until fairly smooth (you’ll probably need to poke down the onions from the sides).
updated on April 25, 2014 December 27, 2012 Christmas dishes Danish Cuisine Meat pork. DANISH LEVERPOSTEJ (“LIVER PATE”) Tina Diep . LEVERPOSTEJ WITH ROASTED MUSHROOMS AND BACON. With the exception of vegetarians, in Denmark most people will have leverpostej in their refrigerator, as it is a very common lunch choice. Danes … From dieplicious.com
GETTING TO KNOW SMøRREBRøD: THE ULTIMATE GUIDE TO DANISH ...
Leverpostej (Liver pâté) When American kids are having PB&J, Danish schoolchildren across the pond are munching on a thick slab of liver pâté. Leverpostej is a meat spread made from pork liver and lard, wheat flour, and onions. As an open-face sandwich, it’s commonly prepared cold and topped with pickled red beets. From scandinaviastandard.com
garlic, pork liver, dry white wine, nutmeg, ground pork, bay leaf and 4 more Leverpostej (Danish Liver Pate) Fab Food 4 All bacon bits, salt, worcestershire sauce, pork liver, flour, eggs and 3 more From yummly.com
LEVERPOSTEJ – DANISH LIVER PATE - MY DANISH KITCHEN
To make Bechamel sauce: In a saucepan add water and milk. Break-up vegetable bouillon cube into liquid and bring up to warm temperature, turn heat off. In a pan, melt margarine. Add flour and whisk until smooth, continue to cook for 2-3 minutes. Add warm milk/water in 1 cup increments while whisking. From mydanishkitchen.com
Tulip Pork Liver Paté is a blend of premium Danish pork liver, fat, salt and spices. It is fully cooked and has a rich taste and creamy texture. Tulip pork liver paté can be used as a sandwich spread or on crackers with some sweet onion relish as a delicious appetizer. Tulip has been producing Danish canned pork meat for over a hundred years using the highest quality meat … From foodnewsnews.com
Danish pork liver pate is the best recipe for foodies. It will take approx 85 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make danish pork liver pate at your home.. The ingredients or substance mixture for danish pork liver pate recipe that are useful to cook such type of recipes are: From webetutorial.com
LEVERPOSTEJ | TRADITIONAL PâTé FROM COPENHAGEN, DENMARK
Next to pork or veal liver, most types consist of lard and onions, but can be adapted with various spices and ingredients. The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens. From tasteatlas.com
Danish Pork Liver Pate Recipe. Instructions 1.Melt the butter in a small pot. 2. Cut all the liver and onion in small squares and add in in a bowl with the rest of the ingredients, except for 3 tablespoon of milk and the flour. Makes about 20 oz of pâté. From tfrecipes.com
LEVERPOSTEJ (DANISH PORK LIVER PATE) IN COPENHAGEN | EAT ...
Danish pork liver pâté, or leverpostej (“lew-er-pos-dah”), made with liver, lard, and onions, is everywhere in Copenhagen, in groceries and on just about every smørrebrød (open-faced sandwich) menu in the city. Said to have been introduced by a Frenchman in the mid-1800s, back when it was hand-minced and quite expensive, it is, in its most basic iteration, layered atop … From eatyourworld.com
Danish Liver Pate’ recipe. Dice liver , fat and onion into small pieces. Grind all three ingredients above together. Either with Kitchen Aid, blender or food processor. If you want a fine grade use Kitchen Aid and pass through three times at speed 3. Make white sauce (Bechamel). Add flour to pan and heat until hot but careful not to over cook. From kimboscomfortkitchen.com
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