Thursday, January 04, 2007

Lifrakaefa (Liverpostej)

This liver pate is very much part of my family's festive menu and featured this year at my brother Gummi's house on the 27th. I guess it is another Danish tradition imported by my parents. We serve it as a starter but clearly it is quite sufficient as a main. The tradition is to serve various local breads with the pate. These include flatkokur a sort of pancake made from ... , rugbraud a very moist black bread made from ..., and laufabraud a traditional Christmas concoction of deep fried white dough. Regular toast is also very good with the pate.

  1. 1 kg minced pork liver
  2. 500 pork fat
  3. 2 onions
  4. 3 eggs
  5. 2 tbls butter
  6. 2 tbls flour
  7. 100 ml milk
  8. 2 tsp allrahanda (this is a herb/spice mixture that contains cinnamon, various peppers and some other unidentified herbs. I suspect this is something that became popular when spices where expensive and hard to get and I plan on replacing it)
  9. 2 tbs cloves (that's what the recipe calls for but I only use about a quarter that quantity)
  10. Salt and pepper
  11. Bacon
  12. Button Mushrooms

Make a roux with the butter, flour and milk. In a mixer work in the other ingredients, other than bacon and mushrooms, beginning with the egg and ending with the fat and meat. Bake in a Bain Marie for around 1 hour at 200 degrees centigrade. Just before serving fry up the bacon and mushrooms and serve warm with the pate.

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