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Tina Hayes
Pate with onion marmalade
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Ingredients
Directions
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For the orange chutney, cut the wedges between the oranges of the oranges and collect the juice.
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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.
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Spoon the chutney into 2 clean pots.
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Heat the oil in a thick-bottomed pan and fry the onion rings for about 3 minutes.
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Sprinkle the sugar over it and let it caramelize lightly.
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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.
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Divide the pâté over plates and serve with the onion marmalade, orange chutney and bread.
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Nutrition
735Calories
Sodium0% DV0g
Fat22% DV14g
Protein24% DV12g
Carbs44% DV133g
Fiber0% DV0g
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