| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 35g | 15g | 6g |
| sugars | fibre | protein | salt |
| 1g | 3g | 26g | 0.8g |
Why I Love Danish Veal Liver Pate with Bacon and Mushrooms
Just the name of this recipe – Veal Liver Pate with Bacon and Mushrooms – brings a blending of European Nordic cuisine with a touch of my Indian-American spice infusions. This sumptuous pate uplifts the palate with its earthy veal liver base invigorated by the contrasting nuances of salty bacon and succulent mushrooms.
A Deeply Personal Connection
I have always believed food is more than just sustenance; it is a way to connect and share my love with my family. My Gujarati roots coupled with my West Coast upbringing have taught me to appreciate and blend flavors and cultures. This recipe, though firmly grounded in Danish cuisine, resonates with me because it allows me to explore the possibilities of creating fusion, in the truest sense, between the Nordic and Gujarati cuisines.
The Inspiration
Finding inspiration for this Veal Liver Pate with Bacon and Mushrooms wasn’t hard. Although there wasn’t a specific chef who inspired me, it was my travels to Denmark. Falling in love with a Danish food culture that celebrated simplicity, quality, and tradition, I returned home eager to experiment in my California kitchen, wondering how I could incorporate a veil of my Gujarati roots into this recipe.
The thrilling combination of creamy, rich veal liver with the irresistible lure of bacon and mushrooms makes this recipe stand apart. But it’s the extra sprinkling of my homely spices that marries my love for fusion cooking with the beautiful simplicity of this traditional recipe.
I highly recommend you give this Veal Liver Pate with Bacon and Mushrooms a try. It’s a delightful exploration of tastes, merging Danish inspiration with Indian-American creativity. Enjoy!
What You’ll Need
Method
Step One
Start by preheating your oven to 325 degrees F (165 degrees C). While the oven is preheating, get a large skillet and cook your bacon slices over medium-high heat. Continue cooking until they are evenly brown but still flexible. Remove them from the skillet and set aside.
Step Two
In the same skillet, sauté your finely chopped mushrooms, diced onions, and minced garlic until they become soft. Remove these as well and set aside with the bacon.
Step Three
Now, take your veal liver and cook it in the same skillet. Add additional butter ifneeded. Cook all the sides until the liver is well browned and no longer pink in the center. Transfer the cooked liver into the mixer or food processor.
Step Four
Add the cooked mixture of onions, mushrooms and garlic to the mixer. Also add your eggs, heavy cream, fresh thyme, fresh sage, salt, and pepper. Make sure everything is combined thoroughly in the mixer.
Step Five
Once the mixture is combined well, pour it into a loaf pan. Arrange your cooked bacon slices on top. Wrap the loaf pan with aluminum foil.
Step Six
Place your loaf pan in a larger baking dish. Fill the larger dish with water until it reaches halfway up the sides of the loaf pan. This water bath helps to keep the pate at an even temperature during baking.
Step Seven
Bake in the preheated oven until the pate is no longer pink in the center, and is pulling away from the sides of the pan, about 90 minutes. Once done, let it cool in the water bath before transferring to the fridge. Chill overnight before serving. Enjoy your Veal Liver Pate with Bacon and Mushrooms!
