Shiraz and black pepper pate

5.0 2 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®.

Sign up for free More information

Also featured in

Varoma Ramekins 10 Recipes
Australia and New Zealand

You might also like...

Cheat's Kaiser rolls

2 h 30 min

Coconut poached chicken salad (Thermomix® Cutter, TM6)

45 min

Spiralized carrot and apple salad with feta cheese and nuts (Thermomix® Spiralizer, using modes)

15 min

Spiralized spicy pickled carrots

No ratings

Lemon pepper chicken with zoodles (Thermomix® Spiralizer, using modes)

30 min

The best ricotta gnocchi

3 h 45 min

Steamed carrot and orange sponges

45 min

Pickled cabbage salad with Thermomix® Cutter

10 min

Quick sliced pickle (Thermomix® Cutter)

5 min

Harissa yoghurt dressing

5 min

Traditional gluten free French vanilla canelé

49 h 5 min

Basmati rice in Varoma bundt tin

35 min