Thursday, April 2, 2015

Leverpostej (pate)

This is a must eat food in Denmark!
It is not the most pleasant food to prepare, it’s really kinda gross. BUT, the end result is fantastic.

slave has read:
It is said that there are more Danes that eat “Leverpostej” than there are members of the Danish Church or supporters of the royal family. 95 percent of all Danes eat “Leverpostej”, 40 percent eat some daily.
The Danes eat nearly 20 million tons of “Leverpostej” every year – almost 9 lbs per Dane!
92 percent of all Danes over 10 years make one or more “Leverpostejmad” - an open faced Liver Pate sandwich every single day - Usually on rye bread, (Rugbrød)
The Danes has been baking and eating rye bread for the last 1000 years Each Dane eats about 20-25 kg of rye bread per year - which is around 8.5-9.0 million slices of various rye bread sorts every day!

2/3 cup butter (melted)
½ lbs either pork liver or calf liver
1 shallot chopped
1½ teaspoons coarse salt
¼ teaspoon ground cloves
¼ teaspoon of ground nutmeg
½ teaspoon fresh ground peppercorn
1 large egg
1 cup skim milk (save 3 tablespoons of milk)
3 tablespoons of all-purpose flour
  • Melt the butter in a small pot.

  • Cut all the liver in small squares and add in a bowl with shallot, salt, cloves, nutmeg, peppercorn, and egg.
  • Slave's food processor would not hold much more, so a large bowl was used for the cup of milk and 2/3 cup of butter.

  • In a small separate bowl stir the flour with the 3 tablespoons of milk together, and then add it to the processor and blend.
  • Use the food processor and blend the entire mixture until everything is well blended. Pour this into the large bowl and mix well with a spatula.
  • Spread the mixture into an aluminum loaf pan. This will expand while baking. Put an extra flat pan under the cooking pan to catch any overflow.

  • Place the leverpostej pan in a cold oven. Set at 350 F and bake for approx. 1 hour, at which point the leverpostej may look a little burned on the top.
  • Turn off the oven and let the leverpostej stand in the oven for approx. 10 more minutes.

Serve the leverpostej warm on a serving plate and garnish with pan roasted mushrooms and crispy bacon along with rye bread.
Leverpostej can easily be frozen and heated for next enjoyment.

Now lets dance:

This special dish for Master's special one.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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