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orange, pepperberry jelly & duck liver pate


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Ingredients

12 portion(s)

jelly

  • 1 orange
  • 200 grams water
  • 30 grams brandy
  • 30 grams suager
  • 2 sprigs rosemary
  • 6 pepperberries
  • 2 level tablespoons geletine
  • biloing water

Pate

  • 1/2 onion
  • 2 cloves garlic
  • 1 tablespoon basil
  • 20 grams butter
  • 3 sprigs Thyme
  • 100 grams bacon
  • 500 grams duck liver
  • 100 grams cream
  • 30 grams brandy
  • sea salt
  • white pepper
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Orange and pepperberry jelly
  1. cut orange in half and put in mixing bowl with water brandy and sugar. puree speed 10/1 minute add rosemary leaves and pepperberries and cook 100 C/speed 1/ 5 minutes. add geletine disoved in 2 tablespoons of boiling water. mix speed 4 /30 seconds and pour into mould or trays to set in refridgerator at least 3 hours.

  2. Describe the preparation steps of your recipe

  3. Duck liver pate
  4. put onion, peeled garlic, basil, butter, thyme leaves, bacon and livers in the mixing bowl chop speed 7 / 3 seconds. cook 100C/5 minutes/speed one. add brandy, cream and a pinch of salt and pepper cook 5minutes/speed 1/100C. puree speed 10/50 seconds. pour into moulds to set. refridgerate at least 3 hours

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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