Rustic Liver Paté

The course, rustic liver paté is an important part of Norwegian food culture. It can be served as a starter or lunch dish, as you would a French paté, but most often it is used as a spread on brown bread, eaten for breakfast and as a part of the matpakke, the packed lunch most Norwegians still bring with them to school and work. If you're going to make your own liver paté, it's a good idea to make a lot. This recipe makes around 6. 5 pounds (3 kg) of paté. The uncooked paté can easily be frozen in tins and thawed out individually for cooking as and when required.

INGREDIENTS:

3 large onions

3 tbs. heather honey

2 tbs. finely chopped ginger

1 tbs. finely chopped anchovies

4 tbs. apple cider vinegar

1 pig cheek, 1⅓ lbs. (500-600 g), or pork belly, minced

1 pig’s heart, 3 lbs. (1.2-1 ½ kg), ground

1 pig’s liver, 3 lbs. (1.2-1 ½ kg), ground

⅓ lb. (150 g) all-purpose flour

⅔ cup (2 dl) milk

Salt

Pepper

PREPARATION:

• Pre-heat the oven to 440 Fahrenheit (225 Celsius).

• Fry the onions in a small amount of butter in a frying pan until they are soft. Add the honey, ginger, anchovies and vinegar. Continue to sauté them while stirring until almost all the liquid has evaporated.

• Mix together the remainder of the ingredients in a large bowl. Add the onion mixture and add salt and pepper to taste. (If you are not too keen on tasting the mixture raw, you can fry a sample in the frying pan.)

• Beat the mixture bit by bit in a food mixer until it is smooth. Transfer into tins. Place in the hot oven and turn it off.