Country Pâté with Mango and Pineapple Chutney

Ingredients for Country Pâté with Mango and Pineapple Chutney

• 80ml sugar

• 1 tablespoon water

• 1/2 teaspoons star anise pieces

• 120ml red-wine vinegar

• 1/4 teaspoons hot red-pepper flakes

• 240ml small dice (1/8 inch) mango (from 1 mango)

• 120ml small dice (1/8 inch) fresh pineapple (110g )

• 675g store-bought country pâté

• a baguette

How to make Country Pâté with Mango and Pineapple Chutney

Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colours evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoons salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.

Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.

Bring chutney to room temperature before serving with pâté

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.