Icelandic cooking, recipes and food

I love liver pate, but I have never tried to make it, probably because you can get perfectly good liver pate in most supermarkets in Iceland. This sounds like a good recipe: 700 g liver 300 ml milk 2 cooked potatoes 1 tbs chopped, browned onion 3 eggs 100 g butter or 300 g fatty bacon 7 tbs flour salt and pepper dash of cardamom 1 fillet of spice-pickled herring (or about 10 anchovy fillets) Soak the liver in cold water for about 30 minutes. Remove the membranes and blood vessels. Chop coarsely and put through a grinder 4 times, with the herring/anchovies, onion, and bacon (if using). Add the potatoes for the last round of grinding. If you're using a food processor, dump everything above in at once and process into a smooth paste, using the chopping blades. Mix together the flour and spices and mix into the liver paste along with the cooled melted butter (if using). Add the eggs and mix well. Finally stir in the milk, little by little. Grease a pate mould and press the raw pate int...

In Iceland, the economy-minded meal-planner knows that it is cheaper to buy a whole or half lamb (divided into various cuts) than to buy individual pieces when needed. The meat is bought frozen and will keep for 6 months or more at -18°C. This pâté is a good way to use up those leftovers and scraps that you don't know what to do with, and cuts that have freezer burn but have not gone bad. 5 kg meat on the bone (lamb or mutton) 1 1/2 kg mutton suet (optional) 120 g onion, quartered 150 g salt 2 tsp ground pepper 2 tsp allspice, ground 1 tsp cloves, ground To convert measures, click the link on the right sidebar. Note: If you leave out the suet, use fatty meat. Some fat is necessary to hold the pâté together. Wash the meat and cook in a little water with the suet (if using), onions and salt. When the bones can be easily pulled from the meat, it is done. My mother likes to pour off some of the cooking liquid at this point, and continue to gently fry the meat in its own ...