【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
[Music] hello uh my name is sampath i am chair for the denmark cambridge tokyo japan so uh today i’m going to make uh leopard from the denman language we are called it leopospike [Music] two [Music] as the main ingredient for the leopard we are using a pork liver means and pork fat and if you don’t have if you cannot get the fork fat you can also use the lard and grated onion crushed pepper flour all spicy bay leaves salt butter bacon nutmeg and egg and skim milk if you don’t get the skim milk you can use also like regular milk okay from the beginning i’m going to make the leopard so i’m going to heat my pan and like medium fire basically i’m going to make the roux butter don’t follow all the rules i know you don’t you changed every day [Music] this is like basic crew maybe everyone knows about the rules like slowly and otherwise this old flower mixer will be lumpy you have to uh it will be melt nicely like this [Music] when the sauce is getting warm i’m going to add my onion mixer and after the grated onion i’m going to add my fully spicy nutmeg black pepper and salt [Music] i wasn’t winning at all [Music] so after that i’m going to [Music] [Music] you doesn’t have to here like uh cook cook just only burn the sauce because anyhow we are going to bake it in the oven later here we want to mix all together and a nice condescending for the our mixer that’s it so after that i am going to off the heat we have to keep until it become like room temperature like 25 to 27 centigrade so that’s why we have to start well as always [Music] now leopath is getting cold like like room temperature so after that i am going to add my eggs [Music] stir very well done i’m going to put into the mould we have to a little bit press the button this light if you don’t have this kind of mold you can use this [Music] warm water until uh become your mode like three quarter under here here and put some values like this for the flavor and [Music] then my oven already preheated 165 degree and i’m going to bake it around 45 minutes but always you can check until become the the leopard is like caramelized it’s almost done leopard is ready now i am going to take out from the oven [Music] a nicely caramel color on the top that’s what we want to look like [Music] [Music] very good this is something that is very traditional in denmark it is something that goes way back to when you start as a kid to remember what you eat i remember when i went to school you always have open face sandwiches in your school food package and you bring it from home and your mother make it in the morning and there will always be a piece of leopard or pate as one of the pieces you get so when we have open face sandwiches like this we always use rye bread as a base for open-faced sandwiches when kids go to school they will have in their lunchbox they will just have a a simple one just with the liver pate on it maybe a slight cucumber or something and then the difference is that if it’s a more of a party time you will dress it up a bit more just like somepot has done this is new nordic because there’s been added a few flowers as well so this is very new nordic and it’s something you can definitely do at home so you should definitely go ahead and try and do that [Music] you
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
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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.
