Skip to main content Search

Shiraz and black pepper pate
5.0 6 ratings
Prep. 15 min
Total 3 h
8 portions
Sign up for free

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...

Tiffin slice

4.8(10)

4 h 30 min

Steamed chorizo bread rolls

4.4(7)

2 h

Sauerkraut (Thermomix®️ Cutter)

4.3(4)

168 h 35 min

Plum and caramelised chocolate semifreddo

4.9(11)

25 h

Boulangère potatoes

4.1(32)

1 h 40 min

Baked chicken pizzaiola with Thermomix® Cutter

4.3(24)

55 min

Roast pork with sage and cranberry stuffing (MEATER+®)

4.8(10)

3 h 35 min

Fish pie with cauliflower mash

3.3(31)

1 h 15 min

Curried green beans

3.8(13)

40 min

Smoked salmon and preserved lemon choux buns

3.4(8)

1 h 20 min

Rhubarb and strawberry fool

4.8(22)

2 h 15 min

Little citrus puddings (Diabetes)

4.8(16)

24 h 30 min