Danish Pork Liver Pate Recipes

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DANISH PORK LIVER PATE



Danish Pork Liver Pate image

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

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.

DANISH CHICKEN LIVER PATE



Danish Chicken Liver Pate image

A traditional Danish lunch item. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a great addition to Danish smorgesbord. This should keep for 5 to 7 days in the refrigerator.

Provided by MarianneK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 tablespoons all-purpose flour
1 teaspoon water, or as needed
1 pound chicken livers, trimmed
1 ¼ cups heavy whipping cream
1 onion, quartered
2 eggs
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon ground nutmeg
ground black pepper to taste

Steps:

  • Preheat oven to 390 degrees F (200 degrees C).
  • Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
  • Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
  • Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
  • Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 3.8 g, Cholesterol 206.6 mg, Fat 13.6 g, Fiber 0.4 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 247.8 mg, Sugar 0.9 g

DUCK LIVER PâTé



Duck Liver Pâté image

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast - it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

Provided by Jacques Pépin

Categories     Condiment/Spread     Duck     Cognac/Armagnac     Fall

Yield Makes 1/2 cup, enough for about 16 toasts

Number Of Ingredients 9

3 ounces duck fat
1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
1 duck liver (about 3 ounces), cut into 1-inch pieces
1/4 teaspoon herbes de Provence
1 clove garlic, peeled and crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Cognac
16 1/4-inch-thick horizontal slices from a small baguette, toasted

Steps:

  • 1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.
  • 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.
  • 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time.
  • 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

LIVER PATE



Liver Pate image

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Provided by William Anatooskin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

3 cups water
1 pound chicken liver
1 onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  • Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g

PORT & CHICKEN LIVER PâTé



Port & chicken liver pâté image

Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers

Provided by Emma Freud

Categories     Starter

Time 30m

Number Of Ingredients 7

200g butter
2 shallots , finely chopped
2 garlic cloves , crushed
1 orange , zested
handful thyme leaves
400g chicken livers , roughly chopped
50ml port (or marsala)

Steps:

  • Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
  • Add the chicken livers and cook gently for another 4 mins.
  • Add the port or marsala and cook for a further min, then tip it all into a blender.
  • Blitz until smooth, season, then add the remaining butter and blitz again.
  • Sieve into a pretty bowl and put it straight into the fridge.
  • Give it a couple of hours to set, then spread on crackers.

Nutrition Facts : Calories 328 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

CHICKEN LIVER PâTé



Chicken liver pâté image

James Martin's luxuriously rich dinner party starter can be made up to two days in advance for fuss-free entertaining - serve with toasted brioche, cornichons and chutney.

Provided by James Martin

Categories     Starter

Time 25m

Number Of Ingredients 9

375g unsalted butter
400g chicken livers, trimmed
2 large garlic cloves, 1 crushed, 1 finely sliced
3 thyme sprigs, leaves only
3 tbsp madeira
4 slices brioche
1 Bramley apple, cored and diced
onion chutney, to serve
cornichons, to serve

Steps:

  • Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side.
  • Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the Madeira simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars.
  • Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance.
  • Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche, cornichons and chutney.

Nutrition Facts : Calories 539 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

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