Grov Leverpostei - Norwegian Liver Pâté
Grov leverpostei is loved in Norway for breakfast, lunch, as well as during festive meals. Its simplicity and distinct taste make it an inseparable element of the Scandinavian table for years.
Preparation: 4h
Easy
Preparation: 4h
Easy
Ingredients:
- 2000 g water
- 1 g ground black pepper
- 1 g allspice
- 40 g Onion, raw
- 150 g Lard
- 6 g salt
- 40 g butter
- 60 g chicken eggs, whole
- 300 g milk, 3,2% fat
- 300 g Pig's, liver
- 40 g wheat flour 450
Method of cooking:
- Add 40 grams of butter to the bowl. Heat for 1 minute and 20 seconds at 100°C at a speed of 2 rotations. Add 40 grams of wheat flour to the bowl. Install the whisk in the bowl. Mix for 25 seconds at a speed of 5 reverse rotations. Scrape the ingredients to the bottom of the bowl with a spatula. Fry for 2 minutes at 100°C at a speed of 2 reverse rotations.
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