Sticky Margarita Tostada Canapés
Serves
12
Prep Time
10 mins
Cook Time
35 mins
Serves
12
Prep Time
10 mins
Cook Time
35 mins
Do you love pigs in blankets? Then why not try pheasants in fleeces, using a more sustainable meat. This is a modern, fresh Christmas canapé that everyone will enjoy!
Ingredients
| Ingredients | |
| 1 Pack x | Pheasants in Fleeces |
| 50ml x | Mexcal |
| 25ml x | Cointreau |
| 50ml x | Lime Juice |
| 100ml x | Agave Nectar |
| 125g x | Cherry tomatoes, finely chopped |
| 1 x | Small red onion, finely chopped |
| 1 tsp x | Red chilli, finely chopped |
| ½ tsp x | Sea salt |
| 1 tsp x | Tajin seasoning (optional) |
| 2 tsp x | Dried cranberries |
| 15g x | Fresh coriander, finely chopped, plus more for serving |
| 1 tbsp x | Lime juice |
| 12 x | Corn chips (we used manomasa chips) |
| 1 x | Medium avocado, cut into thin slices |
add the pheasants in fleeces, mezcal, cointreau, lime juice and agave nectar, mix together well and then roast in the oven for 35 mins at 200°C.
begin making the pico de gallo by adding the cherry tomatoes, red onion, chilli, sea salt, tajin seasoning, dried cranberries, coriander and lime juice and mix together.
of pico de gallo to each corn chip followed by two slices of avocado then carefully place one of the pheasants in fleeces on top followed by a small garnish of fresh coriander and serve.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |