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...

Superfood salmon salad

4.7(172)

1 h 5 min

Dukkah

4.8(36)

25 min

Tandoori chicken

4.8(95)

45 min

Soutzoukakia ("little sausages") with rice

4.1(180)

1 h

Sticky bottom dumplings (Brett McGregor)

4.9(70)

1 h

Chilli and cheese nachos

4.6(32)

35 min

Mini chicken kyivs

4.8(222)

45 min

Caramelised fennel and ricotta tarts with Parmesan crisps

4.2(9)

2 h 30 min

Chilli and garlic prawns

4.7(15)

1 h 10 min

Mushroom cappuccino

4.9(22)

25 min

Prawn saganaki with feta

4.3(365)

35 min

Crispy rice chicken salad with satay sauce

4.4(89)

1 h

 Show all
Show all