Port Wine Recipe: Mini Gingerbread Crostini, Foie Gras, Mango & Ginger ChutneyEnjoy with Sandeman Porto Tawny 20 Years Old Ingredients
- 1 gingerbread or spice loaf
- 250 g slice of foie gras
- Mango (to taste)
- Ginger chutney (to taste)
- Salt (to taste)
- Pepper (to taste)
- Slice the bread, toast lightly and cut into rounds with a cutter. With a hot knife, slice the foie gras thinly and place on bread.
- Season with salt and garnish with a spoonful of chutney in the middle. Decorate with freshly-ground pepper.
Venison steak, spiced red cabbage, chestnut purée
Chestnut chocolate cream