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Shiraz and black pepper pate
5.0 7 évaluations
Prép. 15min
Total 3h
8 portions
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Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 286.6 mg
Protides 8.9 g
Calories 1124.2 kJ / 268.7 kcal
Lipides 21.6 g
Fibre 0.5 g
Graisses saturées 11.8 g
Glucides 4.6 g

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Également présenté dans

Varoma Ramekins 10 Recettes
Australie et Nouvelle-Zélande

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