Latest Menu Blend Danish Chicken Liver Pate :: You Have To Try

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Danish Chicken Liver Pate

"A traditional Danish lunch object. Spread some on rye bread and top with cucumber or tomatoes or anything that takes your fancy. Makes a first rate addition to Danish smorgesbord. This need to maintain for 5 to 7 days in the fridge."

Ingredients :

• 2 tablespoons all-purpose flour
• 1 teaspoon water, or as wished
• 1 pound chicken livers, trimmed
• 1 1/four cups heavy whipping cream
• 1 onion, quartered
• 2 eggs
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/4 teaspoon floor nutmeg
• ground black pepper to taste

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H15M

• Preheat oven to 390 levels F (2 hundred stages C).
• Mix flour and water collectively in a bowl till a thin paste forms, adding more water as wished.
• Combine flour aggregate, fowl livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; technique till mixed and easy, 30 to forty five seconds.
• Transfer liver aggregate to three 7x4-inch disposable pans. Cover pans with aluminum foil and area in a baking pan. Pour sufficient water into the baking pan to come back up midway up the edges.
• Bake within the preheated oven for 25 mins. Remove foil and retain baking till cooked through, about 25 minutes. An instant-read thermometer inserted into the middle need to examine at the least a hundred sixty five tiers F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

Notes :

• The seasoning again is up to how much or how little you want it. I discover that with the quantity stated, there may be room to add extra.
• I typically best prepare dinner separately except I understand I could be giving the others away. I put the opposite inside the freezer. After you have added the combination to the pans, add the lids, and positioned them in the freezer. When you do want to bake those, prepare dinner them as in keeping with told in Step five. I defrost them first earlier than I bake.

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