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  • Rustic liver paté
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    Rustic liver paté

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    The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used as a spread on brown bread, eaten for breakfast and as a part of the matpakke, the packed lunch most Norwegians still bring with them to school and work.

    If you’re going to make your own liver pâté, it’s a good idea to make a lot. This recipe makes around 6. 5 pounds (3 kg) of pâté. The uncooked pâté can easily be frozen in tins and thawed out individually for cooking as and when required.

    PREPARATION:

     
    • 1

      Pre-heat the oven to 440 Fahrenheit (225 Celsius).

    • 2

      Fry the onions in a small amount of butter in a frying pan until they are soft. Add the honey, ginger, anchovies and vinegar. Continue to sauté them while stirring until almost all the liquid has evaporated.

    • 3

      Mix together the remainder of the ingredients in a large bowl. Add the onion mixture and add salt and pepper to taste. (If you are not too keen on tasting the mixture raw, you can fry a sample in the frying pan.)

    • 4

      Beat the mixture bit by bit in a food mixer until it is smooth. Transfer into tins. Place in the hot oven and turn it off.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go. Bookmark the permalink.
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  • The course, rustic liver pâté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French pâté, but most often it is used as a spread on brown bread, eaten for breakfast and as a part of the matpakke, the packed lunch most Norwegians still bring with them to school and work.

    If you’re going to make your own liver pâté, it’s a good idea to make a lot. This recipe makes around 6. 5 pounds (3 kg) of pâté. The uncooked pâté can easily be frozen in tins and thawed out individually for cooking as and when required.

    PREPARATION:

     
    • 1

      Pre-heat the oven to 440 Fahrenheit (225 Celsius).

    • 2

      Fry the onions in a small amount of butter in a frying pan until they are soft. Add the honey, ginger, anchovies and vinegar. Continue to sauté them while stirring until almost all the liquid has evaporated.

    • 3

      Mix together the remainder of the ingredients in a large bowl. Add the onion mixture and add salt and pepper to taste. (If you are not too keen on tasting the mixture raw, you can fry a sample in the frying pan.)

    • 4

      Beat the mixture bit by bit in a food mixer until it is smooth. Transfer into tins. Place in the hot oven and turn it off.

    Print Friendly
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