Three Amuse Bouche with Ham, Shrimp, and Goat Cheese
These three amuse bouche with ham, shrimp, and goat cheese are super tasty! A spoon filled with chicory and shrimps, duck breast with cream ham, goat cheese with Parma ham, and pine nuts. What a delicious combination. A delightful entrée to serve at Christmas or Easter.
Equipment
- frying pan
- Food processor with knife
- vegetable peeler
Ingredients
Duck breast filet with cream ham
- ½ cups cream cheese room temperature
- 4 oz. ham deli, slice the ham into small strips.
- 4 Biscoff Cookies or Dutch Speculaas
- 4 oz. duck breast filet
Salad Glasses with goat cheese, Parma ham, apricots, and pine nuts
- 4 teaspoons fig jam
- 2 slices Parma ham deli, slice in thin strips
- 2 apricots dried, sliced in small strips
- 1 oz. goat cheese soft
- 1 cucumber English, slice the cucumber in strips with a vegetable peeler
- 2 tablespoons pine nuts Roast the pine nuts until they smell nutty in a dry frying pan.
- 1 teaspoon balsamic glaze Garnish
Amuse Spoon with chicory and shrimp
- 2 heads chicory
- 1 tablespoon butter unsalted
- 2 teaspoons honey
- 1 teaspoon curry powder
- 1 orange Grate an orange and halve it. Juice the orange.
- ¼ cup fish stock
- ½ cup cream
- 1 tablespoon butter
- 4 shrimp big, peeled, remove the gut of the shrimp.
- 1 sprig chives
- ½ teaspoon sesame seeds
Ingredients you need per step are listed below the step in Italic
Instructions
Duck breast with ham mousse
- Put the ham and the cream cheese in a kitchen machine with a knife and pulse until you get a mousse.½ cups cream cheese, 4 oz. ham
- Clean the bowl of the kitchen machine and add the Biscoff cookies. Blend until they're crumbled.4 Biscoff Cookies
- Take a slice of duck breast filet and add ham cream cheese on one side.4 oz. duck breast filet
- Roll the duck breast.
- Dip both ends of the duck breast in the finely ground cookies.
- Repeat for 8 slices, duck breast filet.
Glasses with goat cheese, Parma ham, apricots, and pine nuts.
- Take a glass and put a teaspoon of fig jam on the bottom.4 teaspoons fig jam
- Spread ¼ of the Parma ham and ¼ of the apricots on top.2 slices Parma ham, 2 apricots
- Crumble ¼ of the goat cheese in the glass.1 oz. goat cheese
- Spread some cucumber slices into the glass.1 cucumber
- Sprinkle some pine nuts on top.2 tablespoons pine nuts
- Drip balsamic cream on the glass.1 teaspoon balsamic glaze
- Repeat for all 4 glasses.
Spoon with chicory and shrimp
- Halve the chicory and slice the core out.2 heads chicory
- Cut the chicory finely and wash it.
- Melt butter in a pan and stir-fry the chicory for 2 minutes.1 tablespoon butter
- Add the honey, curry powder, half the orange rind, and the juice of 1 orange, and the fish stock and bring to the boil.2 teaspoons honey, 1 teaspoon curry powder, 1 orange, ¼ cup fish stock
- Let it cook until you've got ⅓ of the volume left.
- Add the cream and bring to the boil again. Let it cook until you've got a yogurt thick sauce. Turn of the heat.½ cup cream
- Melt butter in a frying pan and bake the shrimp on both sides.4 shrimp, 1 tablespoon butter
- Flavor the shrimp with salt and pepper.
- Put a bit of chicory on a spoon and top that with a shrimp.
- Garnish with orange rind, sesame seeds and chives.½ teaspoon sesame seeds, 1 sprig chives
NOTES
1. Cucumber - Slice the cucumber with a vegetable peeler or cheese slicer into thin strips. You could replace the cucumber with arugula. That is also very tasty.
2. Chicory - Stew this vegetable in the orange, honey curry sauce to give it a soft taste. Chicory is sometimes known for its bitter taste. But you can quickly solve that. First, cut the back of the chicory and then remove the core. This way, you remove the bitter part from the chicory.
3. Orange - Use an organic orange. Grate the zest (be careful not to grate the white as it is bitter). You also use the juice to give the sauce more flavor.
4. Broth - Use a delicious fish stock as a base for the curry orange sauce. If you don't have fish stock, use vegetable stock.
5. Shrimp - Buy large shrimp, which you serve in the curry sauce. I have used cooked shrimp that I fry briefly, but you can also use uncooked shrimp. Bake the uncooked ones until they are pink. Do not forget to remove the intestinal tract. You do this by making a slight indentation on the back and pushing it out with a toothpick.
6. Storage
Once made, these three appetizers have a limited shelf life, but you can prepare them very well in advance with the following tips.
- Amuse-bouche of duck, cream ham, and Biscoff cookies - You can make this amuse-bouche in the morning and keep it airtight in the fridge until ready to use.
- Salad appetizer - Keep the cucumber ribbons in a water bowl in the refrigerator until used. Pat dry before assembling the salad. The apricots and ham can be cut into small pieces and kept covered in the fridge. Putting the salad together just before serving is now a piece of cake.
- Appetizer with Shrimp and Chicory - Make the chicory sauce in the morning and store in the refrigerator until use. Then add one tablespoon of extra liquid and heat over low heat. Bake the shrimp just before serving and serve this appetizer warm.
Nutrition
Calories: 587kcal | Carbohydrates: 33g | Protein: 23g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 799mg | Fiber: 9g | Sugar: 17g | Vitamin A: 6463IU | Vitamin C: 39mg | Iron: 5mg
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