Freshly Blogged Challenge. Week 6

Savoury and Sweet spicy stacks.
Vote here.
Things are heating up!
For week 6 we had to make 2 dishes, both of them needed to use the Robertson's spices: Cinnamin and Cayenne pepper.
Our ingredients were:
Chicken liver, white chocolate, cinnamon and cayenne pepper and cream.
What a glorious bunch of ingredients!
We could add 3 fresh and 2 other ingredients. I added, fresh peppers, mushrooms and strawberries, and then bread and cream cheese.
I went with simple and delicious, there is no good creating a recipe that no one will follow, its all about people actually making the recipe and enjoying it as much as I do, that's the whole point for me.
These are pretty much gourmet toast stacks and they are so easy to make.

The trickiest thing for me was getting both plates in the same shot. I needed to have both of them in focus, and the centre of attention. After many hours, countless toasted bread rounds and mini meltdowns, I decided to go with a bit of fun, and show a bit of myself in the pic. This was taken against our wall which I randomly decided a few months back should be a chalk wall.

I love it, and my hubby and I were rather gleeful at finally getting to eat the stacks, after a rather fretful afternoon.

Spicy chicken livers & veggie stacks with hot glaze and

White choc and strawberry cheesecake stack with spicy white choc ganache.
Serve 2

For the toast rounds:
12 slices white bread
olive oil
1 Tbsp butter
1 tsp Roberton's cinnamin
1/2 tsp Robertson's cayenne pepper

Cut a 7cm circle from each slice of bread.
Brush each side with olive oil.
Melt the butter in pan and toast the breads until crisp, about 10 minutes.
Sprinkle with cinnamin and cayenne pepper.
Leave to cool.

For the savoury stacks
6 toast rounds
2 Tbsp olive oil
1/2 cup flour
1/2 tsp Roberton's Cayenne pepper
250g chicken livers
1/2 yellow peppers, deseeded
1/2 red yellow, deseeded
1 cup (about 5) mushrooms, sliced
Spicy glaze:
1/2 cup balsamic vinegar
1/3 sugar
1/3 water
1 tsp Cayenne pepper

Wash the livers.
Remove any dark spots and sinews and cut in half.
Heat olive oil.
Mix flour and cayenne pepper.
Dust livers in flour and fry.
Cook for 2 minutes, each side, until still pink.

Heat a pan until very hot.
Cook the peppers, skin side down to blister the skin.
Remove from heat after 5 minutes.
Seal into a ziplock bag.
Add the sliced mushrooms, to the pan.
Cook for 5 minutes.
Remove the peppers form the bag and peel off skin.
Slice into strips.
Mix with mushrooms and season well.

Spicy glaze:
Boil for 6 - 8 minutes.
Add the Cayenne pepper, and either a 1tsp more vinegar or water if too sticky.

To make the savoury stacks:
Layer a toast round, season well and top with peppers and liver.
Repeat making 3 toast rounds per person.
Drizzle with hot glaze.

For the sweet stacks:
6 toast rounds
2T icing sugar
1/2 cup (1/2 tub) cream cheese
1/2 cup cream, whipped
80g white chocolate
4 Tbsp cream
1 cup (about 6) sliced strawberries
2T melted choc from above recipe
1/4 tsp cayenne pepper
2 Tbsp cream

Mix the icing sugar into the cream cheese.
Add whipped cream.
Melt the white chocolate with 4 Tbsp cream.
Keep 2 Tbsp aside for the spicy ganache, and pour the rest into the cream cheese.
Mix well and chill in fridge for 15 minutes.

Mix the melted chocolate with the cayenne pepper and the cream.
Drizzle over cheesecakes.

To make the sweet stacks:
Sprinkle each toast round with sugar.
Add about 1 Tbsp cream cheese filling, and some sliced strawberries.
Repeat making 3 toast rounds per person.
Serve with the spicy ganache.