600 g calf liver (or pork liver)
300 g pickle salted smoked speck without rind
50 g duck fat (or butter)
1 pkg. thin bacon slices or field mushrooms for garnish
˝ l good soup (fund of pork, chicken, veal or beef)
3 whole eggs
4 cloves garlic
1 peeled cooking apples (sour)
50 g wheat flour
˝ glass Lykkeberg anchovies approx. 7 pcs. Can be omitted
1 tablespoon. thyme
1 tsp.. allspice
1 tsp.. grated nutmeg
1 tsp.. salt
Freshly ground pepper
2 kg large fresh beetroot
1 liter of vinegar
1 kg sugar
1 large onion (or 2 glass pearl onions)
4 cloves garlic
1 red chilli pepper
5 cm fresh horseradish
2 tbsp. caraway
1 Tbsp. Atamon
Water to cover beetroots
4 tbsp. salt for the cooking of the beetroots
Rye bread with liver pate, beetroot and mushrooms
Procedure for liver pate without liability: Start the day before to make a good soup (fund) cooked on soup bones and root vegetables. As a curiosity I can mention that I had to do the dish in Sweden, where I could not get "Danish soup bones", so I bought a packet oxtail and a packet roots. In this package there was also beetroot, which was not cooked with the soup, but used for pickled beetroots. Oxtail pieces were placed in a large pot with 3 liters of water and brought to a boil. The soup was good skimmed and added a little (1 tsp.) salt. Remember you can always add salt, but it's hard to take any salt out. The soup cooked under the weakest mode (half on the stove) for 10 hours while we were out fishing. By returning the broth was strained and measured up. Good 1 l was left, after the upper fat layer was skimmed off. It was the best foundation that I have ever tasted. The rest was used to cook a chicken soup on. If you do not like this work, you can use bouillon cubes of your choice, or Knorr Beef Fund "Du Chef". (Some people use milk instead).
Do you have a mincer of good quality, start chopping half the liver, then chop onion, garlic, anchovy, thyme, allspice, nutmeg, salt, freshly ground pepper and finally the rest of the liver in a bowl with the eggs? Stir liver mass well together. In another bowl chop the smoked bacon. It's because I chop smoked speck twice, it should be mentioned that I have cut the rind off. When the speck is chopped, chop the apple, and then the last speck comes out. Mix now liver mass and chopped speck. Must be stirred well before the sauce mixed in.
Bake a thick sauce: Melt the duck fat (butter) in a saucepan and stir flour in to make a flour dumpling. Bake over a low heat, stirring constantly for 3 minutes while you slowly pour the soup in. The sauce must be cooled before mixed with the liver mass. Would you like to taste the liver mass to possibly more salt and pepper, then it is now.
Now it's up to you how great baking aluminum containers you want to bake your liver pate in. I use 4.5 ml aluminum containers, which I bake in a water bath for approx. 60 minutes at 180 to 200 ° C. Aluminum containers put into a preheated oven (200 ° C) with baking tray in the bottom / middle shelf filled with ˝ liter of cold water. For this portion liver pate must be used 5 aluminum containers a 4.5 dl. There are approx. 2000 g of liver mass; 400 g of liver mass is filled into each baking aluminum containers. There are several sizes of aluminum containers: 2.5 ml, 4.5 ml, 9 ml, 1.2 liter and 2.2 liter, and all must have different baking times in the oven. Small aluminum containers less time and larger aluminum containers more time. You may even try this in your oven.
Hint: If you use smoked bacon in liver mass, do not use thin bacon slices on top for garnish, but roast some field mushrooms and use them instead.
Procedure for beetroots without liability: I never liked store-bought beetroot, because I think they taste "earthy". If you have the same idea, then you should try this recipe. With 100% guarantee they taste not of earth. Be careful cleaning of the beetroots.
Wash beetroots free from soil and boil them in salted water for 45 minutes for large and 30 minutes for small beetroots. Then pour boiling water off and put the pot under cold running water for 5 minutes or more, they must be cold. The sudden change in temperature causes the beetroots get a "shock" and the cells burst and beetroots are tender. The skin is rubbed lightly by hand and the top and bottom cut off. Beetroots cut into suitable pieces and if it should be "smart" use a ribbed beetroot knife.
Onions, garlic, chili pepper and horseradish cleaned and cut into slices. Vinegar brine brings to the boil with the sugar and the cleaned spices and cumin. Beetroots put in the vinegar brine and brought back to a boil for 3 minutes. Turn off and add 1 tbsp. Atamon.
Beetroots put in clean glass, which is rinsed with Atamon. The glasses are filled up with vinegar brine to cover completely. The glasses are closed immediately and stored cold and dark. It occupies a total of 3 liters, so 6 glasses a ˝ liter will be suitable. They can easily keep for at least 6 months unopened, but believe me; they are eaten by then, because they taste wonderful. Many of my friends have asked for the recipe, so it speaks for itself. Come just started this fall, where beetroots are fresh and cheap.
Serving: Beetroot is eaten with many dishes, but what is bread with liver pate without beetroot, not to mention a pig or calves canning food with mustard and beetroot? Chopped beetroots to a beef tartar are a "must". Yes! I could go on, but now I have become hungry and will stop here.
Garnish: Should I mention something, it becomes a green lettuce leaf underneath the liver pâté and roasted thin bacon slices on top.
Drinks: Without exception - a cold lager beer - is a "must".
Hint: Instead of an onion, you can use 1 large or 2 small glass pearl onions. Maybe both, because onions also taste good on liver pate.