Pate with onion marmalade
- 1 tablespoon peanut oil
- 1 tablespoon olive oil
- 3 Red onion
- 1 tablespoon Brown sugar
- 100 milliliters Red wine
- 100 milliliters Red wine vinegar
- 4 tablespoon honey
- 4 slice coarse pate
For the orange chutney, cut the wedges between the oranges of the oranges and collect the juice.
Boil the cane sugar with the vinegar for about 3 minutes. Add the orange wedges and the red pepper, saffron and pepper and simmer for about 20 minutes.
Spoon the chutney into 2 clean pots.
Heat the oil in a thick-bottomed pan and fry the onion rings for about 3 minutes.
Sprinkle the sugar over it and let it caramelize lightly.
Pour in the wine and wine vinegar and stir in the honey. Cook gently, stirring occasionally, without lid on the pan in about 20 minutes until a marmalade. Season with freshly ground pepper.
Divide the pâté over plates and serve with the onion marmalade, orange chutney and bread.
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