APPETISERS

Mushroom carpaccio with block of liver 

Ingredients

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

Preparation

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

Preparation

• Peel the pears, remove centres and slice.
• Sauté them with a little butter and flambé with brandy.
• Bake in the oven for 15 minutes at 170º. 
• 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

Preparation:

• Freshen the curly endive in water with ice so it maintains its crunchy texture.
• Chop the asparagus and place with the curly endive on the toast.
• 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

Preparation

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

Preparation

• Spread some goat’s cheese on a piece of toast.
• 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.