Chicken pate with prunes, dried apricots and Brazil nuts

Created by INC

Chicken pate with prunes, dried apricots and Brazil nuts

Chicken pate with prunes, dried apricots and Brazil nuts Prep. Time: 1 hour

Chicken pate with prunes, dried apricots and Brazil nuts Chef: INC

Chicken pate with prunes, dried apricots and Brazil nuts Category: Appetizers & Salads

Ingredients

  • 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

Preparation

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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