MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE
I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.
Provided by Scandigirl
Categories Spreads
Time 1h30m
Yield 4 small forms
Number Of Ingredients 10
Steps:
- Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
- Make a white sauce of butter/margarine, flour and milk.
- Add chopped speck and the rest of the ingredients.
- Bake in small forms.
Nutrition Facts : Calories 366.8, Fat 27, SaturatedFat 10.8, Cholesterol 300.6, Sodium 1006.2, Carbohydrate 7.9, Fiber 0.2, Sugar 0.1, Protein 21.9
NORWEGIAN LIVER PATE
Make and share this Norwegian Liver Pate recipe from Food.com.
Provided by Abi Fae
Categories Spreads
Time 5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients until smooth. Add milk until creamy, may need more or less than the Tablespoon.
Nutrition Facts : Calories 59.5, Fat 5.1, SaturatedFat 2.4, Cholesterol 24.1, Sodium 127.7, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 2
PORK LIVER PATE
Make and share this Pork Liver Pate recipe from Food.com.
Provided by Ed Paulhus
Categories Pork
Time 2h
Yield 1 batch
Number Of Ingredients 3
Steps:
- Mix well.
- Add salt and pepper.
- Place in a loaf pan and bake 325 degrees for 2 hours or less.
- Let cool in pan.
- This freezes well.
Nutrition Facts : Calories 2632.3, Fat 158.1, SaturatedFat 57.9, Cholesterol 2009.7, Sodium 893, Carbohydrate 11.2, Protein 272.3
ITALIAN VIENNA BREAD 2007
I call this Vienna Bread because it is exactly like the one we buy in the local bakery, only this has more flavour. It has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. This looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. What makes it even easier is that the kneading is done with your Kitchen Aid mixer and dough hook, but can be done by hand also. This recipe has a biga that is started the day before and left overnight 12 to 20 hours.
Provided by andypandy
Categories Yeast Breads
Time P2D
Yield 1-2 loaves, 12 serving(s)
Number Of Ingredients 11
Steps:
- Biga or Sponge:.
- Make the sponge the day before 12 to 20 hours before.
- 1 tsp yeast sprinkled over the one cup warm water, let it become foamy and bubbly, that way you know the yeast is good and active. Add in the one cup flour, and stir well to combine, it will be soupy. Cover tightly with saran wrap and place on counter top overnight. I place in my microwave out of the way, and out of drafts. This biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while, so just make sure your bowl is a larger one to begin with.
- When baking time is ready the next day, or 20 hours later, I then proceed.
- First step one: sprinkle the 1 teaspoon yeast over 1/4 cup warm water and let stand until bubbly about five or ten minutes. This shows that yeast is fresh and active.
- In your large mixing machine bowl, place yesterdays biga which is bubbly and soupy looking again, and very elastic into the bowl with flat beater.
- Add 1/4 cup cold water with the beater going slowly just to mix .
- Add after the five or ten minutes of resting the new yeast mixture, and continue with the flat beater slowly combining well.
- Add the remainder 3/4 cup cold water and blend.
- Add the 1 cup all purpose or bread flour, and combine, still using just a slow speed.
- Change now to the dough hook and add the other 2 1/4 cups flour and table salt.
- With the dough hook still on low speed .
- You will have a sticky dough.
- The dough will be soft sticky but holding itself around the dough hook, while at the same time cleaning the sides and bottom of the bowl.
- If at that time its still puddles at the bottom of the bowl while kneading on number three or four speed, add in the tablespoons of flour, one at a time kneading all the while. I have added two to three tablespoons as listed in ingredients for this purpose. Remember just add until its cleaning the bottom and sides of bowl, this must be a wet and sticky dough, not firm and heavy. Weather is an important factor with flour.
- Sticky to touch the dough, but yet doesn't stick gobs of dough to your fingers.
- It will be sticky, elastic and soft.
- Knead a good ten minutes with your hook.
- Oil bottom and sides of a very large bowl.
- With wet fingers drop the dough into the bowl and turn dough over so all is oiled well.
- Cover with saran wrap and then a towel, and place out of the way of drafts.
- Rise until it is 2 1/2 to 3 times its size. It will look blistered and soft.
- Line a large jelly roll pan with parchment and lightly flour, set aside.
- Place some flour onto the bread board or counter top and with wet fingertips, scrape the dough from the sides and bottom of the bowl gently.
- Slightly stretch dough brushing the flour off the bottom and out of the way.
- You just want the flour there to keep it from sticking, you are not adding more flour into the risen dough.
- Place shaped stretched loaf onto the floured parchment, lightly flour top so that saran doesn't stick.
- Cover with the saran , again with a towel, and let rise for 1 1/2 hours to 2 hours, until doubled.
- It has risen sufficiently when you poke it with two fingers gently and it leaves the impression, it doesn't spring back. If it springs back then leave a little while longer to rise.
- Place in hot preheated oven 425 degrees, and bake 30 minutes, turn upside down and continue another 10 minutes, until golden brown, and hollow sounding when tapped.
- Remove to wire rack to cool completely.
- Do not cut and eat -- Let cool Completely this will give you a better flavoured bread.
Nutrition Facts : Calories 39.7, Fat 0.5, SaturatedFat 0.1, Sodium 473.2, Carbohydrate 7.5, Fiber 0.5, Sugar 0.5, Protein 1.3
DANISH PORK LIVER PATE
Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.
Provided by Bergy
Categories Spreads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 10
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.
COUNTRY LIVER PATE
Make and share this Country Liver Pate recipe from Food.com.
Provided by red white kitchen
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In 10 inch skillet over medium high heat add 1/4 cup butter.
- Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
- Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
- In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
- In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
- Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
Nutrition Facts : Calories 146.7, Fat 14.8, SaturatedFat 7.8, Cholesterol 33, Sodium 370.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.8, Protein 0.3
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