Greek Trahanas/foie gras/parsley/carrot and ginger veloute

Marjorie Small

Marjorie Small

27th February 2019
Marjorie Small

Greek Trahanas/foie gras/parsley/carrot and ginger veloute

Greek Trahanas/foie gras/parsley/carrot and ginger veloute - by Craft Guild of Chefs
Provided by Asimakis Chaniotis at Pied-a-terre


  • Homemade trahanas:
  • 120-130g crushed wheat
  • 700g goat and/or sheep yogurt with live cultures (must not be pasteurized)
  • 1 tbs salt
  • Serves 6-8
  • 900g chopped high quality carrot such as dutch carrots
  • 50ml white wine
  • 600 ml white chicken stock
  • 75ml double cream
  • 100g butter
  • 20g ginger
  • 70g sugar
  • 10g salt
  • foie gras
  • parsley


Start by searing the foie gras and put it in the oven until it reaches 47degrees celsius and then rest for 5 mins. During those 5 mins, make a butter emulsion where you heat up your trahana with diced carrots and slightly pickled celery diamonds. You use an espuma gun placed in a waterbath at 60degrees, fill with the carrot veloute and charge with one gas. The parsley oil is made with high quality olive oil and picked parsley leaves with equal quantities, 200g of olive oil and 200g of picked parsley leaves. You then blend them in a vita prep until the mix comes to a slight boil because of the friction in the blend. Then place in a conical sieve lined with wine clothe and let it sit in the fridge overnight.
Now to assemble the dish:
By the time you rest the foie gras you make the emulsion with the pasta and add it into a bowl, then you add the foie gras. Top with the parsley oil, then the carrot foam, then you add some toasted oats with icing sugar, some deep fried ginger and a piece of golden leaf.
Method for trahanas:
1. Sort through the cracked wheat and remove any red or dark pieces of wheat.
2. Let the yogurt sit on room temp for 24 hours until it goes sour. When it goes sour, it will look clumpy.
3. Pour the soured yogurt in a saucepan on the stove. Add 1 tbs of salt (more or less to taste, I like mine salty). Bring the yogurt to a slow boil, constantly stirring to dissolve the large clumps of soured yogurt and to ensure the mixture does not stick to the pan. Once the mixture has boiled, turn down the heat to let it simmer and continue to stir for about 30 minutes, until the large clumps have mostly dissolved.
4. Add the crushed wheat. Continue to stir the mixture for about 10 to 15 more minutes on low heat. You will notice the mixture becomes thicker as the wheat begins to absorb the soured yogurt. Take off heat and let cool. Once cool (1 to 2 hours) cover the top of the saucepan with a towel and let it rest for 18 hours.
5. The mixture should now be slightly hard on top. Knead the mixture with your hands. If the mixture is very dry, coat your hands in a little milk (in this case, not soured and pasteurised milk is OK). Form triangular pieces like quenneles , or long and skinny rolls, and place on baking paper and leave in the sun to completely dry for approximately 8-10 days. Store in a glass container in a dry place. When you need it put it in the thermomix and break into big crumbs and boil in salted boiling water for about 4-5 minutes and cool an d rest like pasta.
Method for carrot and ginger foam:
Put the butter, carrot, ginger,salt and sugar into a heavy based pan.
Cover with a lid and sweat gently until soft.
Remove the lid and reduce the water until dry.
Add the wine and reduce by 2/3rds .
Add the chicken stock and cook for 30 mintues.
Add the cream and cook for a further 10 minutes.
Puree the soup in a blender and pass through a fine sieve.
Chill over ice and check the seasoning when cold.
Serve cold
To garnish - Crystallised ginger

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