Amuse: coquille gingercream.
Last week i made this great amuse, easy to make but easy to screw up as wel, lol.
Buy some nice coquille, we had really big ones and that was nice!
We packed the outside with a typical kind of bacon, cooked and smoked afterwards, it comes origianally from Germany but we like it a lot here in the Netherlands, we call it Katenspek.
Then we whipped some cream, and added fresh giger to it, about 2 tablespoons full on 100 ml cream. Bit seasoning.
Place some of your gingercream on top of your on bacon baked coquille and sprinkle some chopped chive on top.
Serve immediately!
And a good amuse needs a very good wine, i found this really special
wine, the Colomé 2006, from Valle Calchaqui Salta, Argentina.
This is a wine from the highest grapeyard in the world, the dry air and the big differences between warm and cold gives these grapes a very intense flavour. This white wine is one of the strongest i know, goes well with white meat and with this meat/fish combination.
It starts really sweet and fruity, think of apricot and orange, then it gives a turn around and ends fresh!
Don't drink to much i would say but it is a perfect wine for a dish like this.
This wine is easy to find i think, it is world wide transported. go and search for it!
greets,
Liffey
Buy some nice coquille, we had really big ones and that was nice!
We packed the outside with a typical kind of bacon, cooked and smoked afterwards, it comes origianally from Germany but we like it a lot here in the Netherlands, we call it Katenspek.
Then we whipped some cream, and added fresh giger to it, about 2 tablespoons full on 100 ml cream. Bit seasoning.
Place some of your gingercream on top of your on bacon baked coquille and sprinkle some chopped chive on top.
Serve immediately!
And a good amuse needs a very good wine, i found this really special
wine, the Colomé 2006, from Valle Calchaqui Salta, Argentina.
This is a wine from the highest grapeyard in the world, the dry air and the big differences between warm and cold gives these grapes a very intense flavour. This white wine is one of the strongest i know, goes well with white meat and with this meat/fish combination.
It starts really sweet and fruity, think of apricot and orange, then it gives a turn around and ends fresh!
Don't drink to much i would say but it is a perfect wine for a dish like this.
This wine is easy to find i think, it is world wide transported. go and search for it!
greets,
Liffey
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