And then as the last part of my new years eve trilogy I am going to share with you my amuse gueule.
I know it’s a little funny to end with aperitif. But lets just say its because I love to have a good cocktail or a nice glass of wine with some amazing amuses gueules. I would rather skip dessert, then not to have an aperitif!
The most amazing part about these amuse gueule is the fact that they are just little meals, where you as a chef can place your whole heart and soul in. And above all… its mini. And everything that is mini I adore!
For my New Years eve feast I prepared the following quartet:
Black pudding with apple sauce
Salmon mousse with marinated cucumber
Smoked duck with mango chutney
I served it with a mojito royal, which I decorated with a little bit of green sugar. It look so amazing for something so simple. Just mix in a little bit of food colouring into some granulated sugar and dip in your glass.
INGREDIENTS BLACK PUDDING WITH APPLE SAUCE
1 black pudding
250 grams soft sour apples
25 grams granulated sugar
1 cinnamon stick
INGREDIENTS STEAK TARTARE
200 grams of minced beef meat
½ teaspoon Worchester sauce
1 teaspoon mustard
1 teaspoon ketchup
a few drops of Tabasco
pepper and salt
INGREDIENTS SALMON MOUSSE WITH MARINATED CUCUMBER
3 slices of smoked salmon
½ finely chopped red onion
1 tablespoon of mascarpone
3 tablespoons of heavy cream
1 teaspoon of olive oil
1 teaspoon of xeres vinegar
a few pieces of dill
½ teaspoon of cayenne pepper
INGREDIENTS SMOKED DUCK WITH MANGO CHUTNEY
100 grams of smoked duck breast
3 large mango’s
25 gram of grated ginger
½ red hot chilli pepper
1 dl vinegar
125 grams sugar
1 teaspoon of Szechuan pepper
BLACK PUDDING WITH APPLE SAUCE
This dish is so easy to make and takes almost no time to prepare.
When you make the apple sauce in advance of the party, you just have to back the black pudding and assemble the dish.
Peel the apples and cut them into 8 equal large pieces.
Put the apples in a cooking pot and add a little bit of water and the cinnamon stick.
Now put this on a low fire and let it come to the boil gently. Stir regularly in the apple sauce. When the apples start to fall apart, you can add the sugar and stir it in.
Just before serving you bake small round pieces of the black pudding en you place them on top of the apple sauce.
Steak tartare is a dish made of finely chopped or minced raw beef meat. Steak tartare is a very popular dish in Belgium, but also in The Netherlands, Germany, France, Poland and Slovakia. It may not be know very well in other countries, although steak à la Americain maybe rings a bell?
Anyway my husband and father are huge fans of steak tartare, so they demand this as an amuse gueule.
Steak tartare is at its best when you use real steaks and chop the meat fine by hand. But because of the very small portions I needed I used grounded beef from the butcher.
Just mix the grounded beef with pepper, salt, mustard, Worchester sauce, ketchup and Tabasco. Combine this into a meaty paste. (Not sure what I should call this?)
Then add the egg, finely chopped pickled onions, gherkins and capers and mix well again.
Steak tartare is at his best (and at his safest, remember you are working with raw meat!) when you make it à la minute.
Tip: When you want to serve this as a large portion you can serve the egg yolk in the egg shell on top of the meat. You don’t mix in the onions, gherkins or capers, but you serve them separately so your guest can take them to your liking.
SALMON MOUSSE WITH MARINATED CUCUMBER
Peel the cucumber and slice it into small cubes. Now add the finely chopped red onion and the cucumber together and mix this with a few drops of olive oil, the vinegar and a few drops Tabasco. Let the cucumber marinated for about two hours in the fridge.
Mix the slices smoked salmon with the mascarpone and the heavy cream into a mousse. Season this with a little bit cayenne pepper.
Now assemble the dish in small glasses. Start with a bottom of cucumber, add the mousse and dress with some dill.
SMOKED DUCK WITH MANGO CHUTNEY
This little dish will ask some preparation in advance but don’t let that scare you. In return you get a wonderful mango chutney they stores in a for a couple of months and is divine with Indian curries and rice!
Peal 2 mangos and slice the meat into small cubes. Chop the lime (with peal and pits) fine and try to catch as much of the juice as possible.
Now take a little pan with a thick bottom and add the mango cubes, the chopped lime, the ginger, the finely chopped pepper, the vinegar, the sugar, pepper and salt to it. Place this on medium heat and let it boil for about 30 minutes. Stir it regulary.
After 30 minutes remove the pan from the fire and let the mixture cool/
When you put the chutney into jam jars, you can keep the chutney for months!
Now peel the third mango and slice the meat into thin pieces.
Now assemble the dish by place a piece of duck on your spoon, then a piece of mango, another piece of duck and another piece of mango. Top it of with a spoon of mango chutney.