Shiraz and black pepper pate

5.0 5 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

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Australia and New Zealand

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