Chic Charcuterie sharing platter
Elevate your guests dining experience with our Chic Charcuterie and Gourmet Snack Sharing Platter, a tantalizing masterpiece designed to delight the senses.
Ingredients chic charcuterie (4 servings)
- 6 Aviko plant-based Cheez Onion Rings
- 6 Aviko plant-based Chicken Pops
- 6 Aviko Cheezy Black Nuggets
- 300 g Sweet Potato Fries
- 1 serving of steak tartare*
- 1 portion sourdough toast*
- 50 g raw ham
- 75 g (farmhouse) pâté
- 100 g brie
- 1 chilled mini quiche
- 2 fresh figs
- 50 g cornichons
Sauces
- 50 g truffle mayonnaise
- 1 portion of fig chutney*
- 1 portion tarragon cream*
Preparation method
Steak tartare - 4 portions
- Cut 500 g of tenderloin into tiny cubes no larger than 3 mm.
- For the dressing, mix 2 egg yolks with 1 teaspoon fine mustard. Whisk in 6 tablespoons of extra virgin olive oil. Spoon in 1 small finely chopped shallot, 1 finely chopped small (sweet) sour gherkin, 2 teaspoons coarsely chopped capers and 1 sprig of finely chopped parsley.
- Keep the dressing and the steak tartare covered in the fridge. Just before serving, top the steak tartare with the dressing and season with salt and pepper.
Sourdough toast - 4 portions
- Preheat the oven to 200 ºC. Cut thin slices from 1 sourdough baguette and place on a baking tray. Drizzle the bread slices with a little olive oil.
- Toast the bread in the preheated oven for 8 minutes until golden brown and crispy. Store the toast in an airtight container.
Fig chutney - 4 portions
- Cut 500 grams of fresh figs and 100 grams of dried figs and prunes into small pieces.
- Bring the figs with the dried prunes or figs, 200g sugar, 150ml white balsamic vinegar, 2 finely chopped shallots, 1 teaspoon ground cinnamon and the leaves of 5 sprigs of thyme to the boil.
- Turn down the heat to low and let the chutney reduce to jam thickness in 30-45 minutes. Spoon the chutney into a clean jar, leave to cool and store in the fridge.
Dragon cream - 4 portions
- Puree in a food processor or with a hand blender the leaves of 2-3 tarragon sprigs with 200 g mayonnaise. Store the tarragon cream in a clean jar in the fridge. Pipe a dot of tarragon cream on each Chicken pop and garnish with cress.
