NORTH CROATIAN PORK LIVER PATE
This is very simple meal, very tasty when serving with nice cool wine. It is also important to eat it with fresh Vienna bread or any small bread.
Provided by nitko
Categories Spreads
Time 1h20m
Yield 5 portions, 5 serving(s)
Number Of Ingredients 7
Steps:
- Mince onion and bacon and sauté it until tender.
- Cut liver into small pieces; add into bacon and onion and sauté it for 10 more minutes. Cool it.
- Grind the mixture twice with the machine. Add sour cream and mix well. Serve with warm bread.
Nutrition Facts : Calories 224.2, Fat 8.8, SaturatedFat 2.9, Cholesterol 351.6, Sodium 1070.1, Carbohydrate 7.2, Fiber 0.9, Sugar 1.3, Protein 27.9
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.
PATE DE CAMPAGNE (COUNTRY-STYLE PATE)
Provided by Craig Claiborne
Categories appetizer
Time 2h15m
Yield 16 or more servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Combine the meat, liver, onion, garlic and parsley in a mixing bowl and blend well. Add the mixture, one-quarter at a time, to the container of a food processor and blend well. As each batch is processed, scrape it into a bowl. When properly blended, the mixture will be finer than hamburger. Add salt and pepper to taste.
- Combine the eggs, flour, cream and Cognac in a small mixing bowl and blend well with a wire whisk. Add this to the pork mixture and blend thoroughly.
- Select a pate mold large enough to hold the pate mixture (a mold with a two-quart capacity and measuring about 11 1/2 by 4 by 3 1/2 inches is suitable). Line it with very thin slices of fatback, letting the slices overlap the upper edges of the mold.
- Pour and scrape the pate mixture into the prepared mold. Smooth it over. Fold the overlapping slices of fatback over the top of the pate. Add additional thin slices of fatback so that the top is completely but not excessively covered.
- Cover the pate with a lid and place it in a heatproof baking dish. Pour warm water around the pate mold and place it in the oven. Bake one hour and 50 minutes to two hours or to an internal temperature of 160 degrees.
- Remove the pate from the oven and remove the mold from the water bath. Leave the lid on top of the pate. Let stand overnight at room temperature. When cold, serve sliced with cornichons.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
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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