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Cooking
Homemade Pâté with Fresh Rolls – Everything from Scratch
· 4 servings
Clean and blend the liver
Wash the pork liver, pat it dry, and remove any white membranes — these won't blend smoothly and would be noticeable in the finished pâté. Cut the liver into smaller pieces and place it in a blender, then blend until completely smooth.
Add eggs, cream and spices
Add the melted butter, eggs, cream and spices, and season with salt to taste. Blend thoroughly again until well combined.
Pour into small dishes
Pour the mixture into ramekins, preserving jars, or even a terrine mould lined with food-safe plastic wrap.
Add water
Arrange the filled dishes in a deep roasting pan or pot that will fit in the oven, then pour in boiling water so the dishes are submerged at least three-quarters of the way up.
Bake
Bake in the oven preheated to 90°C for about 45 minutes. Afterwards, let the pâté cool completely.
Dough for the rolls
I used to mix the dough in a bread maker, letting it rise there too 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 somewhere warm.
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 30 minutes or so.
Brush, sprinkle and bake
Preheat the oven to 180°C. Brush the shaped dough with beaten egg yolk and sprinkle with seeds, coarse salt, poppy seeds, caraway — whatever you like. Bake for about 20–25 minutes.