Chicken pate with prunes, dried apricots and Brazil nuts

• ½kg minced chicken
• ½kg 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
• 20g prunes
• 50g Brazil nuts

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