Here are the recipes - so you can taste it :-))

It is Jansson's Temptation, Chicken liver Paté & Pork liver Paté. It is all home-cooked.

Janssons Frestelse, Paté & leverpastej.

The chicken liver paté is the one with bay leaf on top - is easy to find recipe of on the net - if you want mine - just mail me. :-))

 

English:

I write "Paté" because of the English language lacks a word for "Leverpastej".

Read the instructions thoroughly. Bring up everything before you start, then you will make a successful "Leverpastej".

 

Liver paté

Ingredients:

500 grams of pig liver (or veal liver)

400 g carcass fat of pigs (150-200 can be replaced with apples - low-fat version )

50 grams butter

50 grams flour

1 ½ dl whipped cream (meat-or vegetable bouillon - low-fat version )

1 ½ dl milk

2 eggs

1 onion (size of an egg)

25-50 g anchovies (strong taste)

1 ½ teaspoons salt

1 teaspoon pepper

1 teaspoon thyme

½ teaspoon sugar

½ teaspoon grounded ginger

½ teaspoon pimento

½ teaspoon grounded carnations

Do this:

Clear the liver from any membranes.

 

Run the liver through the meat grinder twice (+ apples if low-fat). (Or food processor)

Run the onion and anchovy through the meat grinder. (NOT together with the liver)

 

Melt the butter and powder in the flour. "Gather 'and

add milk and cream ( bouillon - low-fat version ) a little at a time.

 

Let boil for a few minutes, stirring.

 

Beat in eggs one at a time and add anchovies, onions, thyme, sugar,

ginger, allspice, carnations, salt and pepper.

 

Add the minced ”carcass fat of pig” and let it melt in part.

Stir in the minced liver.

 

Savour and then distribute the well-lubricated furnace molds.

It is a good idea to save on the spices and do a taste test on the frying-pan before

admix all of the spices if you want more or less strong flavor of the paté.

 

Bake liver in a water bath. - The water must boil when the pie is in oven.

After approximately 50 minutes the paté are ready.

 

After cooling it taste lovely when spred on dark rye bread with sliced beetroot or

crispy fried bacon and fried mushrooms. - The paté need not be completely cold.

The consistency should be more solid than peanutbutter, you should be able to spred it on

the bread with a knife or make thin slices of it when it is cold.

 

- - -

 

Jansson's Temptation

Time: 1 ½ hour (including aprox 1 hour in the oven)

4-5 servings

You need:

 

* 10 medium-sized potatoes

* 2 yellow onions

* About 20 anchovy fillets + half of the Broth they are in

* 3 dl cream (your choice of fat)

* Breadcrumbs

* About 2-4 tbsp butter or liquid margarine / butter

 

Do this:

 

Peel potatoes. Cut the potatoes into thin strips. You can also use the food processor to shred the potatoes. If using food processor think of rinsing the potato strips in cold water for instance in a colander and let drain.

 

Peel onions and cut into thin strips.

 

Grease a furnace form. Layer potatoes, onions, anchovies in form, finish with potatoes on top.

 

Pour over half the anchovy broth and cream. Sprinkle over a little breadcrumbs.

 

Cut thin slices of butter (preferably with a cheese plane) and add on top or coil of liquid margarine / butter.

 

Set in the middle of the oven at 225 degrees C about 1 hour. Try with a stick, toothpick or fork if the potatoes are soft, then it is finished.

Done