Kalveleverpostej

Kalveleverpostej Recipe from Denmark - Ingredients, Directions and Tips

Region / culture: Denmark | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8

Introduction

Kalveleverpostej is a traditional Danish liver pâté that is rich, creamy, and full of flavor. This dish is a classic in Danish cuisine and is often enjoyed as a spread on dark bread or crackers.

History

Liver pâté has been a popular dish in Denmark for centuries, with recipes dating back to the Middle Ages. Kalveleverpostej specifically is made with calves' liver, giving it a unique and delicate flavor.

Ingredients

1.5 lb (680 g) pork fat
10 tbsp butter
10 tbsp flour
milk
1 calves' liver
2 egg yolks
salt and pepper
ground cloves
2 egg whites
1 tsp onion (optional) — grated

How to prepare

Pass the fat through a food grinder or an electric blender.
Transfer it to a large, heavy skillet.
Add the butter and flour, along with enough milk to achieve a thick porridge-like consistency.
Allow it to cook until the fat has been absorbed.
Cook it very slowly.
Remove any excess fat that does not get absorbed.
Thoroughly wash and clean the liver.
Cut it into manageable pieces and pass it through the finest blade of a meat grinder.
Combine it with the fat mixture and strain it through a coarse sieve to obtain a smooth paste.
Add the egg yolks, salt, pepper, and a pinch of ground cloves.
Beat the egg whites until stiff and fold them in.
If desired, add a small amount of grated onion to the mixture.
Fill bread tins about 0.75 full with the mixture.
Place the tins in a pan of hot water and bake for 1.25 hours, or until a knife inserted in the middle comes out clean (preheat the oven to 325°F (163°C)).
Do not remove any fat that may rise to the surface; it will be absorbed.
Allow the tins to cool, then dip them in boiling water to loosen the pâté after it has chilled overnight.
Slice it thinly and serve on dark bread, garnished creatively.

Variations

Add chopped bacon or mushrooms to the liver mixture for added flavor.
Substitute chicken liver for calves' liver for a milder taste.

Cooking Tips & Tricks

Be sure to cook the fat and flour mixture slowly to ensure it is absorbed properly.

- Straining the liver mixture through a sieve will help achieve a smooth texture.

- Baking the pâté in a water bath will help it cook evenly and prevent it from drying out.

Serving Suggestions

Serve Kalveleverpostej on dark rye bread with pickles, mustard, and sliced onions for a traditional Danish meal.

Cooking Techniques

Grinding the liver and fat mixture will help achieve a smooth texture.

- Baking the pâté in a water bath will ensure even cooking.

Ingredient Substitutions

Use chicken liver instead of calves' liver for a milder flavor.

- Substitute vegetable oil for pork fat if desired.

Make Ahead Tips

Kalveleverpostej can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Presentation Ideas

Slice the pâté thinly and arrange on a platter with fresh herbs and sliced vegetables for an elegant presentation.

Pairing Recommendations

Serve Kalveleverpostej with a crisp white wine or a cold beer for a classic Danish meal.

Storage and Reheating Instructions

Store leftover pâté in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (163°C) until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 25g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin A, and vitamin B12.

Alergens

Contains: eggs, dairy

Summary

Kalveleverpostej is a rich and flavorful dish that is high in protein and iron. It is best enjoyed in moderation due to its high fat content.

Summary

Kalveleverpostej is a classic Danish liver pâté that is rich, creamy, and full of flavor. Enjoy this dish on dark bread with pickles and mustard for a traditional Danish meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and I was visiting my friend Ingrid in Denmark. As soon as I walked into her cozy kitchen, the warm and comforting aroma of kalveleverpostej filled the air.

Ingrid greeted me with a smile and a hug, her eyes sparkling with excitement. "I'm so glad you're here, my dear friend," she said. "I have a special recipe to share with you today."

I eagerly followed her to the kitchen counter, where she had all the ingredients laid out neatly. She explained that kalveleverpostej is a traditional Danish liver pate made with veal liver, onions, butter, and a variety of spices. It sounded delicious, and I couldn't wait to learn how to make it.

Ingrid began by sautéing the onions in a generous amount of butter until they were soft and golden brown. The rich aroma filled the kitchen, making my mouth water in anticipation. She then added the veal liver, which had been finely chopped and seasoned with salt, pepper, and a hint of nutmeg.

As the liver cooked, I watched in awe as Ingrid expertly stirred the mixture, ensuring that it cooked evenly and stayed moist. She explained that the key to a good kalveleverpostej is to cook the liver just until it is cooked through but still pink in the center.

Next, she added a splash of cognac and a dollop of heavy cream, which gave the pate a rich and velvety texture. The flavors mingled together beautifully, creating a tantalizing scent that filled the kitchen.

Finally, Ingrid transferred the cooked liver mixture to a food processor and blitzed it until it was smooth and creamy. She then spooned the pate into small ramekins and smoothed the tops with a spatula. The pate looked like a work of art, its golden-brown surface glistening in the warm light of the kitchen.

As we waited for the pate to cool, Ingrid poured us each a glass of wine and we sat down at the kitchen table. She told me stories of her childhood in Denmark, of her mother and grandmother teaching her how to cook traditional Danish dishes. I listened intently, savoring each word and feeling grateful for the opportunity to learn from such a talented cook.

When the pate had cooled, Ingrid covered the ramekins with plastic wrap and placed them in the refrigerator to set. She assured me that the flavors would only improve with time, as the pate matured and the spices melded together.

The next day, Ingrid and I enjoyed the kalveleverpostej with freshly baked rye bread and pickled cucumbers. The pate was rich and creamy, with a delicate balance of savory and sweet flavors. It was a true taste of Denmark, and I felt grateful to have learned the recipe from my dear friend.

From that day on, kalveleverpostej became a staple in my cooking repertoire. Whenever I make it, I think of Ingrid and the special memories we shared in her kitchen that winter day. The recipe has become a part of me, a link to my Danish heritage and a reminder of the power of good food to bring people together. I am forever grateful to Ingrid for sharing her recipe with me, and I will always cherish the memories we made in her kitchen.