Classic Danish Beef Liver Pate

AuthorKelCategory, , DifficultyBeginner

Liver Pate is delicious, and Danish Liver Pâté – Leverpostej is one of the best. It is full of flavour with a lovely smooth texture thanks to the heavy cream. Saving time making this nutrient dense meal using our Australian Organic Freeze-Dried Liver Powder makes making your own Liver Pate easy. Perfect for a quick breakfast or an excellent starter for your guests.

A smooth and creamy beef liver pate for organ meat beginners and connoisseurs alike. Serve as an appetizer or on the side of your next meal.

Yields9 ServingsQuarter (2.25 Servings)Half (4.5 Servings)Default (9 Servings)Double (18 Servings)Triple (27 Servings)
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients

 60 g Grassland Nutrition Liver Powder
 3 pinches salt
 ¼ tsp grounded pepper
 1 tsp mustard powder
 1 pinch nutmeg
 2 eggs
 80 ml cream
 70 g Lard or Beef dripping, Tallow, or 80 g unsalted Butter (melted)
 210 ml water (lukewarm)

Directions

Use a Pyrex Glass [3 cup/750ml]
1

USA search Pyrex Simply Store 3-Cup Rectangular Glass Food Storage Dish, 2-Piece, blue lid on Amazon

Australia you will find in Coles and Woolworth's easily called Pyrex Simply Store Rectangle Container 750mL

Pre-Heat Oven
2

Pre-Heat Oven to 160C / 320 F

Mix Dry Ingredients
3

Mix Liver powder and all spices with a fork

Add Liquids into the Mix
4

Add Melted Lard or Beef dripping, Tallow, or Butter and stir into dry ingredients

5

Next add Warm Water slowly fold into the mix.

6

In a separate cup add eggs and cream mix and pour into mix and and stir in.

Optional Adding Snacks
7

Add 20g grams of any of our snack range soaked in water for 5min, then drain the water and stir into the mix.

Baking the Pâte
8

Bake the Pâte in the Pre Heated 160C / 320 F oven for 40 – 45 min you will see the Pâte rise up in the middle when it is finished.

9

Cool on the table and refrigerate and is good for 4-5 days.

 

 

Ingredients

 60 g Grassland Nutrition Liver Powder
 3 pinches salt
 ¼ tsp grounded pepper
 1 tsp mustard powder
 1 pinch nutmeg
 2 eggs
 80 ml cream
 70 g Lard or Beef dripping, Tallow, or 80 g unsalted Butter (melted)
 210 ml water (lukewarm)

Directions

Use a Pyrex Glass [3 cup/750ml]
1

USA search Pyrex Simply Store 3-Cup Rectangular Glass Food Storage Dish, 2-Piece, blue lid on Amazon

Australia you will find in Coles and Woolworth's easily called Pyrex Simply Store Rectangle Container 750mL

Pre-Heat Oven
2

Pre-Heat Oven to 160C / 320 F

Mix Dry Ingredients
3

Mix Liver powder and all spices with a fork

Add Liquids into the Mix
4

Add Melted Lard or Beef dripping, Tallow, or Butter and stir into dry ingredients

5

Next add Warm Water slowly fold into the mix.

6

In a separate cup add eggs and cream mix and pour into mix and and stir in.

Optional Adding Snacks
7

Add 20g grams of any of our snack range soaked in water for 5min, then drain the water and stir into the mix.

Baking the Pâte
8

Bake the Pâte in the Pre Heated 160C / 320 F oven for 40 – 45 min you will see the Pâte rise up in the middle when it is finished.

9

Cool on the table and refrigerate and is good for 4-5 days.

Classic Danish Beef Liver Pate
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *