Leberpastete: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">It's Liver pate!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">Liver pate with a posh name. Tastes good though.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
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[[Liver]] paste. | [[Liver]] paste. | ||
Revision as of 16:43, 2 July 2020
Random recipe review
It's Liver pate!
4.6/5
Liver pate with a posh name. Tastes good though.
| Leberpastete | |
|---|---|
 |
| Servings: | Servings: 10 - Makes 500g of Liver paste |
| Calories per serving: | 80 |
| Ready in: | 1 hour |
| Prep. time: | 20 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
Liver paste.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g pork shoulder
- Salt and pepper
- Knob of lard
- 1 large onion, chopped
- 250 g pig's liver, finely sliced
- Marjoram
Method
- Boil the pork in seasoned water until the meat is tender.
- Meanwhile, melt the lard in a frying pan and add the onion.
- When the onion is almost soft, add the liver and fry until the liver is cooked.
- Add the marjoram and some pepper.
- Place all of the ingredients into a food processor or mincer and process until it has a spreadable consistency.
- Put into small jars or pots.
Serving suggestions
Serve with toast, or as part of a cold platter.
Variations
Adjust the recipe to include herbs and spices of your choice.
Chef's notes
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