Leverpostejdanishliverpaste Recipes
LEVERPOSTEJ - DANISH LIVER PASTE
Make and share this Leverpostej - Danish Liver Paste recipe from Food.com.
Provided by Kelanger
Categories < 4 Hours
Time 1h30m
Yield 1 Lb, 10 serving(s)
Number Of Ingredients 11
Steps:
- Put liver, fat and onions through a meat grinder about 5 times. Melt butter, add the flour, then milk, bring to a soft boil stirring frequently until thickened. Add cream sauce to liver mixture, add eggs and spices. Beat until well mixed. Pour into a greased loaf pan. Set into a pan of shallow water.
- Bake at 350 degrees for 1 1/4 hours.
- Cool and serve as a sandwich spread.
Nutrition Facts : Calories 445.8, Fat 40.9, SaturatedFat 20.4, Cholesterol 224.5, Sodium 796.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 12.9
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
DANISH CHICKEN LIVER PATE
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
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
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