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...

Steamed chorizo bread rolls

2 h

Poached Eggs

15 min

Individual ginger puddings

25 min

Creamy coconut chicken curry (open cooking)

30 min

Strawberry Limeade Mocktail

10 min

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Hummus board with shredded lamb (Diabetes)

25 h 20 min

Roasted capsicum & cashew vegan spread

5 min

Steamed chocolate sponges

40 min