Shiraz and black pepper pate

5.0 5 ratings

Prep. 15 min

Total 3 h

8 portions

Ingredients

Pâté

black peppercorns
3 tsp
eschalot cut into halves
50 g
bacon rind removed and cut into pieces
90 g
butter cut into pieces
110 g
dried thyme
½ tsp
ground allspice
½ tsp
red wine
90 g
chicken livers washed and patted dry
300 g
double cream
90 g
sea salt
¾ tsp

Shiraz jelly

gelatine leaf (Platinum strength)
2
iced water
Shiraz red wine
150 g
sugar
10 g

Difficulty

easy

Nutrition per 1 portion

Sodium 286.6 mg

Protein 8.9 g

Calories 1124.2 kJ / 268.7 kcal

Fat 21.6 g

Fibre 0.5 g

Saturated Fat 11.8 g

Carbohydrates 4.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma Ramekins 10 Recipes
Australia and New Zealand

You might also like...

Creamy "Cambodian" style fish curry

40 min

Poached Eggs

15 min

Steamed chocolate lava cakes

50 min

TM7 Demo (AU)

1 h 30 min

Boiled pasta

20 min

Steamed mocha scrolls XXL

50 min

Date and nut balls

20 min

Creamy coconut chicken curry (open cooking)

30 min

"Marry me" chicken pasta

35 min

Protein-packed paleo loaf

1 h 10 min

Portuguese bread

3 h 30 min

Pasta with tomato, bacon and mushroom

35 min