Estate Pinot Noir
Pâté:
500 g chicken livers
100 g onion (sliced)
50 g button mushrooms (sliced)
5 sprigs thyme
2 g black pepper (freshly ground)
10 g garlic (roughly chopped)
25 g mushroom crispies
100 ml coconut cream
50 ml coconut cream
110 g vegan plant powered butter
40 ml vegetable oil
10 g salt
150 ml Creation Estate Pinot Noir
Heat up 20 ml oil in a pan, till smoking.
Season the livers with the salt and black pepper and add to the pan.
Fry for about 5 minutes on a high heat, stirring occasionally, till brown.
In a separate pan, heat the other 20 ml of oil and add the onions, button mushrooms, thyme, garlic and cook for 5 minutes stirring occasionally.
Add to the chicken liver pan and cook for further 5 minutes.
Add the Pinot and 50 ml coconut cream and reduce for a few minutes.
Transfer to a bar blender and add the butter, salt and 100 ml of coconut cream.
Transfer to the thermomixer and add the butter, salt and 100 ml of coconut cream.
Blend till smooth.
Store vacuum sealed, or in a piping bag in the fridge.
Pickled shimeji mushrooms
100 g shimeji mushrooms
100 ml white wine vinegar
100 ml water
5 g thyme sprigs
Bring the liquids and thyme to the boil.
Cut the ends of the shimeji off and place it in a glass jar.
Pour the pickling liquid on the raw shimeji and cover with the lid.
Set aside to cool before placing in the fridge.
Raspberry, Pomegranate Dressing
20 ml pomegranate juice
20 ml raspberry vinegar
10 ml Pinot Noir
40ml Creation Olive oil
Pour all the ingredients in a squeeze bottle and shake up before serving on the side
Assembly:
Chicken Paté
Pickled Beetroot (4 thinly sliced)
Pickled Shimeji
Denny Crispies (roughly chopped up)
Crimson Mix
Raspberry, Pomegranate Dressing
On the side: Mushroom, Beetroot and Sumac Powder
On the side: Toasted Cape Seed loaf Slices
