【デンマーク編】こだわりの「レバーパテ」でオープンサンド ｜新北欧料理｜Denmark Liver paste

【デンマーク編】こだわりの「レバーパテ」でオープンサンド ｜新北欧料理｜Denmark Liver paste

デンマーク大使館再生リスト：https://youtube.com/playlist?list=PLs1a1y14YOQucIegwMnp7ucTLTzWb-M5i

2021/1/29更新
▼チャプターリスト
00:00 紹介ムービー
1:39材料一覧料
8:03 Lunch

【材料】（18㎝型5個分分）
豚レバーミンチ　500g
豚ひき肉の脂　225ｇ　※ない場合はラードで可
玉ねぎ(大)1個　すりおろし
スキムミルク（無脂肪乳）　450ml　※ない場合は牛乳でも可
小麦粉　40ｇ
卵　2個
オールスパイス　小さじ1
ナツメグ　小さじ1/4
黒胡椒　小さじ1.5
塩　小さじ3
有塩バター　40ｇ
ベイリーフ　3枚
ベーコン　2〜3枚

★レバーは新鮮なものを使うのがベストですが
そのうえで臭みが気になる場合は
牛乳に30分程浸し、流水で洗いクッキングペーパーで水気をとってから
ハンドミキサー等でレバーを攪拌しミンチにするのがおススメです。

・・・・・・・・・・・・・・・・・・
【Ingredients】 for 8
40 gm salted butter and more for brushing the mold
40gm Plain flour
450ml skimmed Milk
1 large onion, grated
3tsp salt
1 ½ tsp freshly ground Black pepper
¼ tsp freshly grated nutmeg
1tsp ground allspice
225 gm mince pork fat
500gm minced pork liver
2 whole small egg , lightly beaten
2-3 rashers of bacon
3 bay leaf

デンマーク大使館シェフのサンパット・バンダラさんにデンマークのレバーペースト、「レバポスタイ」のレシピを教わりました！ ワインにもピッタリ！ライ麦パンにのせオープンサンドに♬

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#料理 #デンマーク #レバパテ

製作著作：ＢＳ日テレ
制作：PAPILLON MAGIC

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The video demonstrates how to make a traditional Danish liver pate called “leopard” which is commonly used in open-face sandwiches. It involves cooking a roux with butter, adding grated onion, spices, flour, and milk, and baking it in the oven until caramelized. The liver pate is a classic and nostalgic dish in Denmark, often enjoyed in school lunches or as a part of open-face sandwiches.

[00:01] The video is about making liver paste with pork liver, pork fat, and various spices.
– The main ingredients for the liver paste include pork liver, pork fat, grated onion, crushed pepper, flour, bay leaves, salt, butter, bacon, nutmeg, egg, and skim milk.
– The process starts with heating a pan and making a roux with butter.
– The video mentions that the recipe can be customized and changed according to personal preferences.

[02:32]The chef explains the process of making liver paste, emphasizing the importance of slowly melting the ingredients and allowing the sauce to cool to room temperature.
– Slowly melt the ingredients to avoid lumps.
– The sauce should be warmed before adding the onion mixture, nutmeg, black pepper, and salt.
– The sauce is not cooked, but rather burned slightly before baking in the oven.
– After mixing all the ingredients, the sauce should be allowed to cool to room temperature.

[04:56] The liver paste is mixed with eggs and baked in the oven until it turns caramelized.
– The liver paste is mixed with eggs and stirred well.
– The mixture is put into a mold and pressed.
– If a mold is not available, warm water can be used instead.
– The mixture is flavored with some spices.
– The liver paste is baked in a preheated oven at 165 degrees for about 45 minutes.
– The final result should have a nicely caramelized color on top.

[08:14]Open-faced sandwiches with liver pate are a traditional and common food in Denmark.
– Open-faced sandwiches with liver pate are a common item in school lunchboxes in Denmark.
– Rye bread is typically used as the base for open-faced sandwiches.
– Open-faced sandwiches can be simple with just liver pate or dressed up with additional ingredients.
– New Nordic style open-faced sandwiches may include flowers as garnish.