• 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 other ingredients and leave them 3 hours in the fridge. 3) Pass the mixture to a 1 liter mold and cook in a bain-marie for 40 minutes at 160C. 4) Store in the fridge for two days before serving with toast and salad. Time needed: 1 hour of cooking + 3 hours of rest + 2 days of cooking in the refrigerator

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