Chicken Pate with Prunes, Dried Apricots and Brazil Nuts

Created by: INC

1 hr

Easy

SERVERS

PREP TIME

60 mins

COOK TIME

0 mins

TOTAL TIME

1 hr

Ingredients

1/2 kg minced chicken
1/2 kg minced chicken liver
2 heaped tablespoons of green peppercorns
4 teaspoons of salt
100 ml of dry white wine
zest of 1 orange
20 g dried apricots
20 g prunes
50 g Brazil nuts

Method

1) Chop or crush the Brazil nuts.

2) Mix them with all of the other ingredients and leave for 3 hours in the fridge.

3) Transfer the mix to a 1 liter mould and cook it in a bain-marie for 40 minutes at 160C.

4) Store in the fridge for two days before serving with toasted bread and salad. Time required: 1 hour cooking time + 3 hours resting time + 2 days to set in the fridge

Ingredients

1/2 kg minced chicken
1/2 kg minced chicken liver
2 heaped tablespoons of green peppercorns
4 teaspoons of salt
100 ml of dry white wine
zest of 1 orange
20 g dried apricots
20 g prunes
50 g Brazil nuts

Method

1) Chop or crush the Brazil nuts.

2) Mix them with all of the other ingredients and leave for 3 hours in the fridge.

3) Transfer the mix to a 1 liter mould and cook it in a bain-marie for 40 minutes at 160C.

4) Store in the fridge for two days before serving with toasted bread and salad. Time required: 1 hour cooking time + 3 hours resting time + 2 days to set in the fridge

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