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®.

Sign up for free More information

Also featured in

Varoma Ramekins 10 Recipes
Australia and New Zealand

You might also like...

Broccoli, red capsicum and pine nut salad

4.8(174)

10 min

Aussie potato salad

4.7(811)

1 h 30 min

Prawn tempura with mango salad & spicy chilli dressing

4.9(9)

35 min

Mediterranean pasta salad

4.7(37)

50 min

Brown rice salad

4.3(130)

40 min

Wonton soup

4.5(117)

1 h

Lu ji chi (braised chicken wings)

4.4(58)

25 min

Fresh fennel salad

4.6(102)

10 min

Thai beef salad

4.4(95)

1 h 20 min

Warm bulgur salad with orange dressing

4.8(88)

40 min

Turmeric lime chicken skewers

4.8(142)

1 h 30 min

Sweetcorn fritters with chilli jam and avocado cream

4.7(109)

1 h 5 min

 Show all
Show all