Now I know I'm taking a HUGE risk posting this but this is for the real foodies out there, this is a little treat that will get your taste buds well and truly going.
We'll be curing the fresh foie gras and then lightly warming it then chilling it so that its barely cooked, this is probably the best way to showcase such and awesome product. Served with a little gingerbread puree, some red wine & plum.
Foie Gras:
100ml port
100ml Madeira
25g pink salt
1kg foie gras.
Salt foie then marinade over night.
Drain and roll in cling in a cloth, tie it up then vac pac it.
Water bath for 25mins at 65c, then ice bath.
Red wine plum sauce:
500g plums
200ml Madeira
400ml red wine
1 vanilla pod
100g sugar
25g corn flour
1 star anise
Simmer everything for 30 mins then pass, heat back up and thicken with corn flour then chill.
Gingerbread puree:
Part 1
100g butter
100ml black treacle
100g golden syrup
110g soft brown sugar
Part 2
300g s.r flour
2 tbl ground ginger
1 1/2 tsp mixed spice
Part 3
2 eggs
125ml buttermilk
Melt part 1 together than cool down.
Add all part 2 together and add part 1 and mix together.
Mix part 3 altogether and add to the rest of the mix.
Pit in a greased loaf tin and bake at 170*c for 30 minutes. Once ready, cool it down and blend it in the thermomix with 600ml of cold water, Check for seasoning and place into a piping bag.
To garnish
Fresh plum
Cress
