Shiraz and black pepper pate

5.0 4 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...

Show all

Mini chicken kyivs

45 min

Broccoli, red capsicum and pine nut salad

10 min

Chipotle bean and corn salad

40 min

Crunchy broccoli salad with speck (TM6)

10 min

Scallops with pea purée

25 min

Tandoori chicken

45 min

Warm bulgur salad with orange dressing

40 min

Camembert with cranberries and almonds

30 min

Mushroom and chicken vol-au-vents

1 h 40 min

Onion bhaji

45 min

Grilled potato salad with pangrattato

40 min

Sticky bottom dumplings (Brett McGregor)

1 h

Show all