Dinner Lunch

Chicken Pate with Prunes, Dried Apricots and Brazil Nuts

Name: Chicken Pate with Prunes, Dried Apricots and Brazil Nuts
Prep time: 1 h
Total time: 1 h
Ingredients: 1/2 kilogram minced chicken; 1/2 kilogram minced chicken liver; 2 heaped tablespoons of green peppercorns; 4 teaspoons of salt; 100 milliliters of dry white wine; zest of 1 orange; 20 grams dried apricots; 20 grams prunes; 50 grams Brazil nuts

superintendente 7 de July de 2021 0 Comments

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Chicken Pate with Prunes, Dried Apricots and Brazil Nuts

Autor: superintendente Método de cocción: Autumn, Healthy Cocina: INC Cursos: Dinner, Lunch Claves de receta: B Brazil Nuts D Dried Apricot P Prune

Tiempo de preparación 60 min Tiempo total 1 hr

Mejor temporada: Suitable throughout the year

Ingredients

Servings

¹⁄₂ kilogram minced chicken
¹⁄₂ kilogram minced chicken liver
2 heaped tablespoons of green peppercorns
4 teaspoons of salt
100 milliliters of dry white wine
zest of 1 orange
20 grams dried apricots
20 grams prunes
50 grams Brazil nuts

Instructions

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