Homemade Pâté and Rolls – All from Scratch
·Clean and blend the liver
Rinse the pork liver, pat it dry and remove the white membranes, as they won't blend smoothly and you'd notice them in the finished pâté. Cut into smaller pieces and blend in a food processor until completely smooth.
Add eggs, cream and spices
Add the melted butter, eggs, cream and spices, then season with salt to taste. Blend thoroughly again.
Pour into dishes
Pour the mixture into ovenproof ramekins, preserving jars, or even a terrine mould lined with food-safe plastic wrap.
Add water
Arrange the filled dishes in a deep roasting tin or pot that fits in the oven, then pour in boiling water so the dishes are submerged at least three-quarters of the way up.
Bake
Bake in an oven preheated to 90°C for about 45 minutes. Then let the pâté cool completely.
Dough for the rolls
I used to mix the dough in a bread maker, letting it rise there before turning it out and baking it. I've since retired the bread maker, though, and now mix the dough in my Kenwood Cooking Chef. It comes together in no time, and then I just leave it to rise in a warm spot.
Second rise
After an hour of rising, turn the dough out onto a floured surface and shape it into rolls or buns. Place them on a baking tray and let them rise for another half hour or so.
Brush, sprinkle and bake
Preheat the oven to 180°C, brush the shaped rolls with beaten egg yolk and sprinkle with seeds, coarse salt, poppy seeds, caraway – whatever you like. Bake for about 20–25 minutes.