Sorry, you need to enable JavaScript to visit this website.
Search
Shopping Cart
Breadcrumbs

APPETISERS

Subtítulo

5 APPETISERS: 

Imagen destacada
Entrantes
Body

Mushroom carpaccio with block of liver 

 

Ingredients: 1 tray of mushrooms, 1 block of Martiko liver, Vinegar of Modena, Salt flakes, Canapé toast

 

  1. Cut the mushrooms into fine slices and place in a flat oven dish. You can use a mandolin so that they are very fine.
  2. Chop the liver and spread on top of the mushrooms.
  3. Add a few drops of vinegar of Modena and some salt flakes.
  4. Serve on the canapé toast.

 

Tip:If you chop the mushrooms in advance, leave in the fridge with water and a few drops of lemon juice so that they do not go brown.

 

Mini canapé toast with blueberry, superior pâté and pears in brandy 

 

Ingredients: Pears, Butter, Brandy, Blueberry canapé toast

 

  1. Peel the pears, remove centres and slice.
  2. Sauté them with a little butter and flambé with brandy.
  3. Bake in the oven for 15 minutes at 170º.
  4. Serve the pâté on the toast and cover with the pears.

 

Canapé toast with white asparagus, curly endive, and foie shavings 

 

Ingredients: 1 can of thick white asparagus, Some curly endive leaves, Foie, duck liver or pâté, Canapé toast, Salt flakes, Freshly ground pepper

 

  1. Freshen the curly endive in water with ice so it maintains its crunchy texture.
  2. Chop the asparagus and place with the curly endive on the toast.
  3. Add some foie shavings, salt flakes and pepper.

 

Tip: You can use a peeler to make the shavings when the foie is very cold.

 

Mini foie soufflé

 

Ingredients: 20 g flour, 20 g butter, 90 ml milk, 65 g superior duck pâté, 1 large egg, A pinch of nutmeg, Salt and pepper

 

  1. Melt the butter, add the flour, stir well and gradually add the warm milk using a whisk to prevent lumps from forming.
  2. Season, add the pâté and egg yolk, and mix well.
  3. Beat the white until it is stiff, and add to the previous mixture, using encircling movements so as not to break the consistency.
  4. Grease the moulds with a bit of butter, pour in the mixture and oven bake for 15 minutes at 190º.
  5. Turn off the oven and leave the door open.
  6. Leave to stand for a few minutes before serving.

 

 

Canapé toast with goat’s cheese and tomato jam

 

Ingredients: Goat’s cheese, Tomato or pepper jam, Canapé toast, Aromatic herbs

 

  1. Spread some goat’s cheese on a piece of toast.
  2. Put a tsp of jam on top of the cheese.

 

Tip: You can mix the goat’s cheese with finely chopped aromatic herbs, such as thyme and rosemary, to give it a country flavour.

Comentarios (0)
Modal Register