09 Jul Caramel Apple Martini with chicken liver pate, bacon and apple soil and mini cashew toffee apples
Posted at 14:08h
in Chicken, Cocktails, Cocktails, Dessert, Drinks Pairing, Main Ingredient, Recipes
Ingredients
Caramel Apple Martini
- 4 shots Wild Africa cream
- 2 shots Apple Schnapps or any other apple flavoured liqueur
- 2 shots Butterscotch Schnapps or any other caramel flavoured liqueur
- 200 ml Ice cold fresh full cream milk
- Some coarse brown sugar
- 1 Egg white, beaten
Chicken Liver Pate, Soil and Toffee Apples
- 200 grams Butter
- 10 ml olive oil
- 1 medium onion finely chopped
- 4 Garlic cloves finely chopped
- A few thyme sprigs
- 250 grams chicken livers, cleaned
- 100 ml good quality brandy
- 5 ml paprika
- Salt and pepper to taste
- 200 grams streaky bacon cooked until crisp
- 100 grams dried apple rings, chopped
- 1 tin baby apples, drained and dried
- 1 cup castor sugar
- 5 ml lemon juice
- 100 ml water
- 80 grams cashew nuts, toasted and roughly ground
- Some toasted baguette or sourdough bread to serve with the pate
Instructions
Caramel Apple Martini
- Place the beaten egg white in 1 side plate and the coarse brown sugar in another and dip the rims of your martini glasses in the egg first and then the sugar. Let it dry.
- Place the Wild Africa Cream, apple schnapps, butterscotch schnapps and milk in a cocktail shaker and add some ice blocks.
- Shake the cocktail for at least 30 seconds until the shaker is ice cold.
- Divide the mix into the 4 martini glasses and serve immediately with the chicken liver pate canape.
Chicken Liver Pate, Soil and Toffee Apples
- Melt the butter in a frying pan until it starts to bubble and add the olive oil. Add the onion and garlic and sauté until browned and cooked. Add the thyme sprigs and chicken livers and fry until browned. Add the brandy and flambé until all the alcohol has burnt off. Add the paprika and season to taste. Place the chicken liver mix into a blender and blend until smooth. If you like a smoother texture, you can pass the mix through a sieve. Cool down the pate to room temperature and place in the fridge to set.
- Mix together the chopped bacon and dried apple and set aside for plating.
- Place the sugar, lemon juice and water in a sauce pan and bring to the boil. Once the mixture has reached a caramel colour take it off the heat and dip your mini apples inside followed by the ground cashew nuts.
- Spread your pate on toasted pieces of bread and top with the bacon soil and mini toffee apples.