RECIPES
CANAPÉ OF PATE WITH FINE HERBS
INGREDIENTS:
1 can of Pâté with Fine Herbs Conservas Castillo
1 teaspoon of chopped bell pepper
1 tablespoon of chopped pickles
3 olives cut into wedges for garnish
15 canapé rolls
PREPARATION:
Mix the ingredients until smooth. Spread generously on the canapé bread and garnish with an olive wedge.
TAPADITOS DE PATÉ A LAS FINAS HIERBAS
INGREDIENTS:
1 can of Pâté with Fine Herbs Conservas Castillo
1 tablespoon of white sauce
1 tomato cut into small pieces
15 pieces of ham
15 small tapadito rolls
PREPARATION:
Mix the Paté with fine herbs with the white sauce and tomato. Fill the bread with a small amount of ham and place it on top. Bake in a preheated oven for about 3 minutes before serving.
TURKEY CANAPES WITH COGNAC
INGREDIENTS:
1 can of Paté de Turkey Pâté with Cognac Conservas Castillo
1 tablespoon heavy cream
1 teaspoon of mayonnaise
1 tablespoon of bell pepper cut into small pieces
2 cocktail chocolates cut into thin slices for garnish
15 canapé rolls
PREPARACIÓN:
Mix all the ingredients to form a firm paste, spread on the canapé rolls and garnish with 2 thin slices of corn.
PETIT BOUVHE TURKEY PATÉ WHIT COGNAC
AL COGNAC
INGREDIENTS:
1 can of Paté de Turkey Pâté with Cognac Conservas Castillo
1 tablespoon of white sauce
1 tablespoon of semi-ground peanuts
15 petit-bouche pastries
2 tablespoons of grated cheese
PREPARATION:
Mix the ingredients, except the grated cheese, and fill the pastries. Sprinkle with grated cheese and bake in a preheated oven for about 5 minutes before serving.
ESPIRALES CON SALSA DE PATÉ DE PAVO AL COGNAC CON PASAS
INGREDIENTS:
1 can of Turkey Pâté with Cognac Conservas Castillo
2 tablespoons of white sauce
½ grated carrot
1 finely chopped leek
2 tablespoons of sultanas
3 slices of cooked turkey ham
1 teaspoon of oil
Salt
1 pack of spirals
1 bay leaf
PREPARATION:
Cook the spirals in two liters of boiling water with salt and bay leaf. When they are al dente, drain them and set aside.
Sauté the leek and grated carrot in a teaspoon of oil and salt, add the finely chopped ham and raisins, cook for about 2 minutes, add the white sauce and finally the cognac turkey pâté, leave for one more minute on low heat.
Arrange 4 spiral plates and top with 2 tablespoons of the Cognac Turkey Pâté Sauce. Serve hot.
Certifications
US FDA Plant Registration No. 12792
Sernapesca Plant Registration No. 8316
Certificación BAP para cliente y producto específico
Registro Planta SAG 08-05
Related companies
Sociedad Comercial y Servicios Ltda.
Sociedad Agrícola Altué Ltda.
Santa Ana Real Estate Society.
