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
LIVER PATE
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
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
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.
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4/5 (4)Category StartersCuisine French CuisineTotal Time 50 mins
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4/5 (4)Category StartersCuisine French CuisineTotal Time 50 mins
- Wash the liver well and remove the membranes. Cut it into pieces. Heat the butter and fry the chopped onion, garlic and mushrooms . Once tender, add the liver with spices and sugar to them. Fry for a few minutes while stirring and pour in the cream. Stir and when it starts to thicken, remove it from the heat.
- Put everything into a blender or food processor. Deglaze the pan with the wine and brandy and allow to simmer until the liquid is reduced by half. Add it to the liver with the softened butter but set aside about 1-2 tablespoons of butter.
- Blend the entire mixture well and then pour it into fireproof containers. Put zest on top and pour on the melted butter to seal. Put it to bake in a water bath in a moderate oven for about 10-15 minutes.
- Refrigerate the ready pâté. You can skip the final baking process, if the pork liver is cooked well enough during frying.
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PORK LIVER PâTé
Pork Liver Pâté . An easy recipe for a rich, tangy pâté ... Now pop it in a blender or food processor or blitz it in a pan, jug or bowl. Get it to the consistency you want - now is the time to taste it in case you decide you want to add anything . Pour it into a container. Keep it covered, and it'll keep for 2-3 days in the fridge. #lockdownrecipes #lockdowncooking #howto #pate …
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HENAFF FRENCH PORK LIVER PATE - PATE DE FOIE - 130 GR BY ...
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