Spiced foie gras with pickled mushrooms and Sauternes jelly - Tom Aikens
This recipe uses a lobe of fresh foie gras as its centrepiece, which needs to be well-seasoned, treated carefully, and cooked in a water bath
Ingredients:
1 lobe of deveined foie gras
sea salt
pepper
1/2 tsp mixed spice
500ml Sauternes wine
700ml water
300ml Sauternes wine
300ml olive oil
300ml white wine vinegar
30g salt
100g caster sugar
6g sprigs of fresh thyme
6 bay leaves
30 black peppercorns
2 eryngii mushrooms
Small clumps of nameko
Small clumps of shimeji
350ml Sauternes wine
100-250ml water
1 tsp caster sugar
6 leaves of gelatine
25g vege-gel
500ml Sauternes wine
250ml Sauternes wine
200ml chicken consommé
350g foie gras
7 leaves of gelatine
sea salt
pepper
200ml whipping cream
300ml water
150ml Sauternes wine
100ml Champagne vinegar
100ml olive oil
150g caster sugar
40g salt
6g fresh thyme
3 bay leaves
20 black peppercorns
24 Thai shallots
1 egg
25ml lemon juice
zest of 1 lemon
salt
pepper
50ml olive oil
100ml vegetable oil
1/2 tsp cep powder
15 baby salad leaves
3 portobello mushrooms
3 chestnut mushrooms
3 Paris cap
olive oil
salt
pepper
lemon juice to brush
1 tsp cep powder
50ml double cream
Method:
1. To make the pickled Thai shallots, place the water, Sauternes, vinegar and olive oil into a pan
2. Add the sugar, salt, thyme, bay leaves and peppercorns. Bring to a simmer for 5 minutes, then add the shallots and bring back to a simmer. Cook for a further 5 minutes, cooking through but leaving them crispy
3. Take the shallots off the heat and add more sugar, salt or vinegar if desired. Leave to infuse in the liquor for a day
4. For the pickled mushrooms, add to a large pan the water, Sauternes, olive oil, white wine vinegar, salt and caster sugar
5. Add the thyme, bay leaves and black peppercorns, bring to a simmer and continue to simmer for 10 minutes
6. Add the thinly sliced eryngii and clumps of nameko and shimeji mushrooms, type by type. They may take from 30 seconds to a minute or 2 to cook, depending on size
7. Once the mushrooms are cooked, place the different mushrooms on separate trays to drain. You will need to reseason the mushroom stock after they are all cooked as some of the flavour will have gone
8. Chill the mushroom stock and the mushrooms. Leave the mushrooms in the stock so they take on more flavour
9. To make the Sauternes jelly dice, place the Sauternes into a bowl and add about 100-250ml water to dilute to taste, then add approximately 1 tsp of sugar to taste
10. Soak the gelatine leaves in cold water for 5 minutes to soften. Warm a little of the Sauternes, sugar and water mixture, then add the soaked gelatine, pass through a fine sieve and place in a shallow 5mm deep square tray so it can be cut into very neat cubes
11. When the foie gras is opened up, season and add a pinch of spice on the inside, then close up and remould into the foie shape
12. Shape the foie gras into a log, season and wrap in a single sheet of muslin cloth. Roll the cloth round the foie 4 times, and tie each end tightly with string. Place the foie sausage into a vac pac bag with the Sauternes and vac pac on full until the bag is tight around the foie gras. The fat will come out as it cooks
13. Place the foie gras lobe in the fridge for 6 hours to marinate. Remove and bring up to room temperature for 1/2 hours, then place into a water bath at 43°C for 17 minutes
14. Next, place the vac pac bag into iced water to chill and set. This is then cut along the whole length of the foie gras when you are ready to serve
15. To make the Sauternes jelly sheets, dissolve 25g vege-gel in 100ml water. Reduce the Sauternes to 250ml in a separate pan and leave to cool
16. Whisk the vege-gel into the cold Sauternes until smooth, then bring it up to a slow simmer and whisk until completely smooth
17. Pour the vege-gel and Sauternes mixture into a tray that is covered with oiled cling film, pouring it down the tray at an acute angle so that the jelly falls all the way down evenly
18. Once the vege-gel and Sauternes mixture has set, which will take a couple of hours or quicker in a fridge, cut into about 3cm by 4cm rectangles
19. To make the foie gras mousse, reduce the Sauternes by half, and then add the consommé and bring to a simmer
20. Place the consommé and Sauternes mixture into a blender and drop in the foie gras and whipping cream. Soak the gelatine leaves in cold water for 5 minutes to soften. Add the soaked gelatine and season to taste
21. Pass the blended foie gras, consommé and Sauternes mixture through a fine sieve into a bowl set over ice and stir until it almost sets and thickens. Transfer the mousse to a piping bag
22. Once thickened, the foie gras mousse is piped onto the Sauternes jelly sheets and rolled up. Leave in the cling film to keep their shape
23. To make the lemon and cep emulsion, separate the egg and place the egg yolk into the blender along with the lemon juice and zest, salt and pepper
24. Blend until the mixture has thickened up, then add the oils in a slow stream with the cep powder
25. The lemon and cep emulsion should then be thick. Add a little water to let it down if needed and recheck the seasoning. If too sweet, add a little more lemon juice, then add the cream
26. To assemble the dish, place the cep emulsion onto the plates in 3-5 streaks, then place a slice of foie gras onto the plate
27. Place the pickled mushrooms, Thai shallots and diced Sauternes jelly around the foie gras
28. Place some of the salad leaves and the foie gras mousse wrapped in the Sauternes jelly sheet on top
29. Then add the sliced raw mushrooms brushed with olive oil, salt, black pepper and lemon juice, followed by the rest of the salad leaves and then a little sprinkling of olive oil and cep powder
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
This recipe uses a lobe of fresh foie gras as its centrepiece, which needs to be well-seasoned, treated carefully, and cooked in a water bath
Ingredients:
1 lobe of deveined foie gras
sea salt
pepper
1/2 tsp mixed spice
500ml Sauternes wine
700ml water
300ml Sauternes wine
300ml olive oil
300ml white wine vinegar
30g salt
100g caster sugar
6g sprigs of fresh thyme
6 bay leaves
30 black peppercorns
2 eryngii mushrooms
Small clumps of nameko
Small clumps of shimeji
350ml Sauternes wine
100-250ml water
1 tsp caster sugar
6 leaves of gelatine
25g vege-gel
500ml Sauternes wine
250ml Sauternes wine
200ml chicken consommé
350g foie gras
7 leaves of gelatine
sea salt
pepper
200ml whipping cream
300ml water
150ml Sauternes wine
100ml Champagne vinegar
100ml olive oil
150g caster sugar
40g salt
6g fresh thyme
3 bay leaves
20 black peppercorns
24 Thai shallots
1 egg
25ml lemon juice
zest of 1 lemon
salt
pepper
50ml olive oil
100ml vegetable oil
1/2 tsp cep powder
15 baby salad leaves
3 portobello mushrooms
3 chestnut mushrooms
3 Paris cap
olive oil
salt
pepper
lemon juice to brush
1 tsp cep powder
50ml double cream
Method:
1. To make the pickled Thai shallots, place the water, Sauternes, vinegar and olive oil into a pan
2. Add the sugar, salt, thyme, bay leaves and peppercorns. Bring to a simmer for 5 minutes, then add the shallots and bring back to a simmer. Cook for a further 5 minutes, cooking through but leaving them crispy
3. Take the shallots off the heat and add more sugar, salt or vinegar if desired. Leave to infuse in the liquor for a day
4. For the pickled mushrooms, add to a large pan the water, Sauternes, olive oil, white wine vinegar, salt and caster sugar
5. Add the thyme, bay leaves and black peppercorns, bring to a simmer and continue to simmer for 10 minutes
6. Add the thinly sliced eryngii and clumps of nameko and shimeji mushrooms, type by type. They may take from 30 seconds to a minute or 2 to cook, depending on size
7. Once the mushrooms are cooked, place the different mushrooms on separate trays to drain. You will need to reseason the mushroom stock after they are all cooked as some of the flavour will have gone
8. Chill the mushroom stock and the mushrooms. Leave the mushrooms in the stock so they take on more flavour
9. To make the Sauternes jelly dice, place the Sauternes into a bowl and add about 100-250ml water to dilute to taste, then add approximately 1 tsp of sugar to taste
10. Soak the gelatine leaves in cold water for 5 minutes to soften. Warm a little of the Sauternes, sugar and water mixture, then add the soaked gelatine, pass through a fine sieve and place in a shallow 5mm deep square tray so it can be cut into very neat cubes
11. When the foie gras is opened up, season and add a pinch of spice on the inside, then close up and remould into the foie shape
12. Shape the foie gras into a log, season and wrap in a single sheet of muslin cloth. Roll the cloth round the foie 4 times, and tie each end tightly with string. Place the foie sausage into a vac pac bag with the Sauternes and vac pac on full until the bag is tight around the foie gras. The fat will come out as it cooks
13. Place the foie gras lobe in the fridge for 6 hours to marinate. Remove and bring up to room temperature for 1/2 hours, then place into a water bath at 43°C for 17 minutes
14. Next, place the vac pac bag into iced water to chill and set. This is then cut along the whole length of the foie gras when you are ready to serve
15. To make the Sauternes jelly sheets, dissolve 25g vege-gel in 100ml water. Reduce the Sauternes to 250ml in a separate pan and leave to cool
16. Whisk the vege-gel into the cold Sauternes until smooth, then bring it up to a slow simmer and whisk until completely smooth
17. Pour the vege-gel and Sauternes mixture into a tray that is covered with oiled cling film, pouring it down the tray at an acute angle so that the jelly falls all the way down evenly
18. Once the vege-gel and Sauternes mixture has set, which will take a couple of hours or quicker in a fridge, cut into about 3cm by 4cm rectangles
19. To make the foie gras mousse, reduce the Sauternes by half, and then add the consommé and bring to a simmer
20. Place the consommé and Sauternes mixture into a blender and drop in the foie gras and whipping cream. Soak the gelatine leaves in cold water for 5 minutes to soften. Add the soaked gelatine and season to taste
21. Pass the blended foie gras, consommé and Sauternes mixture through a fine sieve into a bowl set over ice and stir until it almost sets and thickens. Transfer the mousse to a piping bag
22. Once thickened, the foie gras mousse is piped onto the Sauternes jelly sheets and rolled up. Leave in the cling film to keep their shape
23. To make the lemon and cep emulsion, separate the egg and place the egg yolk into the blender along with the lemon juice and zest, salt and pepper
24. Blend until the mixture has thickened up, then add the oils in a slow stream with the cep powder
25. The lemon and cep emulsion should then be thick. Add a little water to let it down if needed and recheck the seasoning. If too sweet, add a little more lemon juice, then add the cream
26. To assemble the dish, place the cep emulsion onto the plates in 3-5 streaks, then place a slice of foie gras onto the plate
27. Place the pickled mushrooms, Thai shallots and diced Sauternes jelly around the foie gras
28. Place some of the salad leaves and the foie gras mousse wrapped in the Sauternes jelly sheet on top
29. Then add the sliced raw mushrooms brushed with olive oil, salt, black pepper and lemon juice, followed by the rest of the salad leaves and then a little sprinkling of olive oil and cep powder
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
Attila Jozsa
Managing Director
Urban Merchants Limited
HQ: 306 Chart House
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London E14 3TN
United Kingdom
tel: +44 20 7515 9933
HQ: 306 Chart House
6 Burrells Wharf Square
London E14 3TN
United Kingdom
tel: +44 20 7515 9933
mob: +44 78 9989 3708
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