PORK LIVER PATE

Pork liver pâté is made from ground pork liver or lard meat; it originates from Eastern and Northern Europe. Liver pâté became popular in Scandinavia, where it is known as leverpostej. ‘It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper, and spices, poured into a loaf pan and then baked in the oven. In Denmark, leverpostej was introduced in 1847 by the Frenchman François Louis Beauvais in Copenhagen. At that time, it was considered a luxury dish and was expensive. Today, it is a common and affordable food item. In two 1992 surveys, Danes ranked leverpostej as their favourite sandwich topping

This pâté can be served as a spread on bread or crackers and can be garnished with some greens.

 

METHOD

1. Trim the connective tissue and fat from the liver and discard. 

 2. In the pan, sauté the onion in the vegetable oil. 

 3. Add the bacon to the onion, fry until brown and remove from the pan.

 4. Store the bacon and onion mix at room temperature.

 

 5. Return the pan to the heat, sauté the liver, season with salt and pepper, and cook until well             done. 

 6. Deglaze the pan with brown veal stock. 

 7. Purée in a food processor: put the pork liver mixture in the food processor and add the bacon     and onion. 

 8. Beat the eggs and add the remaining spices, fresh ginger and mixture of stock. 

 9. Add the beaten eggs to the pork mixture in the food processor, together with full-cream milk. 

 10. Strain the pâté using a fine sieve to obtain a fine consistency. 

 11. Place into ramekins and refrigerate for an hour

 INGREDIENTS

Onion, chopped.................................................................180g

Vegetable oil .....................................................................15ml

Pork liver...........................................................................580g

Bacon.................................................................................350g

Eggs ..............................................................................2 Units

Salt.......................................................................................20g

Ground black pepper...........................................................1g

All-spice..............................................................................2ml

Ground clove........................................................................1g

Ginger, fresh.........................................................................1g

Full-cream milk.............................................................240ml

Brown veal stock............................................................180ml 

Be Healthy, Be Carefull, Make Enjoy