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
20g Dried Apricots
20g Dried Pitted Prunes
50g Whole Raw 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
