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Cilantro Infused Pepperdews Salsa verde Crostini with chicken pate

Salsa verde Crostini with chicken pate

Cilantro Infused Pepperdews Salsa verde Crostini with chicken pate

Recipe by: Chef Linda Mnikathi
Prep time: 15m
Portions: 10 to 15
1 long medium baguette
1 Tablespoon crushed garlic and ginger
Handful fresh coriander
200g ready cooked Shredded chicken breasts
100g unsalted butter
100ml chicken stock
½ cup heavy cream
2 Tablespoons extra virgin olive oil
1 Fresh pear cleaned and sliced
1 shot brandy
Few dry bay leaves
Pinch of salt and pepper
20g Fresh Pepperdews water drained and roughly chopped
1 whole lemon zest and juice
20g fresh gherkins roughly chopped.
In a saucepan on medium heat melt 50g unsalted butter, add olive oil, bay leaves, garlic, ginger, chicken stock, brandy, and pear. Cook for few min until pears are tender. Follow by adding chicken and cream. Stir for few min to combine. Take the mixture off the stove.
Blend everything until smooth and pass it through the sieve for velvety smooth texture. Correct the seasoning. Transfer to individual ramekins or medium bowl.
On medium heat melt butter and clarify it. Add 1 Tablespoon of clarified butter to the pate to avoid it drying out and to preserve flavor. Place in the fridge to set for 1 and half hour.
In a mixing bowl add juice of one lemon and zest, Pepperdews, gherkins, cilantro, pinch of salt and pepper. Mix and set aside.
Slice baguette into thin slices and brush with garlic and ginger and toast in the preheated oven drizzled with olive oil, until slightly golden brown. Let it cool.
Spread one teaspoon of pate on each slices of baguette and topping with Peppadews mixture. Serve as a starter or Entrée

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