Here is the traditional recipe for the Pate callled Leverpostej
DENMARK 2012
Old fashioned Danish Leverpostej.
Ingredients.
500g pork liver
200g unsalted bacon
4-5 anchovy fillets
2 onions
60gflour
½ l milk
2 whole eggs
2 tsp salt
Coarsely ground pepper
1 tsp dried or fresh thyme
Method
• Mince liver, bacon, anchovies and onions in mincer 1-2 times depending of how coarse you want the Leverpostej.
• Whisk flour and cold milk together in a pan, heat up while whisking and boil through. Take the pan of the heat and cool down a bit.
• Stir in liver mixture and then the eggs. Stir well. Add salt pepper and thyme.
• Pour the mixture in an ovenproof dish. Bake in the oven in bain mari at 175c. Cooking time depends on the size of the dish. ¾ hour -1 ½ hour.
• The Leverpostej is baked without lid and in the bottom of the oven.
Handy tip.. The leverpostej can also be frozen before it is baked. You then just take it out of the freezer and bake it.
DENMARK 2012
Old fashioned Danish Leverpostej.
Ingredients.
500g pork liver
200g unsalted bacon
4-5 anchovy fillets
2 onions
60gflour
½ l milk
2 whole eggs
2 tsp salt
Coarsely ground pepper
1 tsp dried or fresh thyme
Method
• Mince liver, bacon, anchovies and onions in mincer 1-2 times depending of how coarse you want the Leverpostej.
• Whisk flour and cold milk together in a pan, heat up while whisking and boil through. Take the pan of the heat and cool down a bit.
• Stir in liver mixture and then the eggs. Stir well. Add salt pepper and thyme.
• Pour the mixture in an ovenproof dish. Bake in the oven in bain mari at 175c. Cooking time depends on the size of the dish. ¾ hour -1 ½ hour.
• The Leverpostej is baked without lid and in the bottom of the oven.
Handy tip.. The leverpostej can also be frozen before it is baked. You then just take it out of the freezer and bake it.
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