- 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
Chop or crush the Brazil nuts.
Mix them with all of the other ingredients and leave for 3 hours in the fridge.
Transfer the mix to a 1 liter mould and cook it in a bain-marie for 40 minutes at 160C.
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