- Foie Gras:
- 300g foie
- Brioche loaf, cut into thick baton shapes
- Peanut Butter for spreading in brioche
- 100g cobnuts, peeled & toasted
- 12 no. silver skin onions (please recipe over next page)
- 500g dry fragrant wood, eg. vine
- 250g Hay
- 100g Grape seed oil
- 100mls Chicken glaze
- Nasturtium Leaves
- 100mls Xerez Vinegar for deglazing
- Fleur de Sal
- Pickled Silver Skins:
- 250ml Sherry vinegar
- 500ml water
- 250g sugar
- 2 star anise
- Sea salt & black pepper
Grilled Foie Gras by Fernando and Kirsty Stovell
Fernando Stovell
7th June 2016
Grilled Foie Gras by Fernando and Kirsty Stovell
Grilled Foie Gras - Warm Aromatic Foie, BBQ Silver Skin Onions, Toasted Kentish Cobnuts, Hay Dressing & Nasturtium (serves4)
Ingredients
Method
Foie Gras:
Prepare the foie and separate 50g x 5
Slightly grill the Brioche batons
Peel onions carefully and cook in boiling salted water until just tender. Remove from pot, cool on a flat tray and slice in half.
Spread the wood over a grill tray and dry in the oven: using a blow torch help the wood start to burn.
When the wood start smoking add the 4x 50g foie cover with a lid allowing it to smoke for 5 minutes, then put the foie back in the fridge until 10 minutes before serving.
For the Hay Dressing, just cover the hay in a large pan with water, boil until reaching a strong hay taste. About 30 mls. Strain the hay keeping the juices hot, add one 50g foie piece and blend to a smooth puree then slowly add oil until a mayonnaise consistency is reached. Season with salt to taste.
Warm the chicken glaze.
Just before serving this dish, season the slices of foie and put them in a very grill using citrus wood or vine embers for 1 minute on each side, colour the onions flat side down at this stage too. Deglaze the pan with Xeres Vinegar and some scraps of foie. Serve warm with the chicken glaze, hay dressing and brioche.
Pickled Silver Skins:
Blanch shallots in boiling salted water.
Bring water, anise, vinegar and sugar to the boil, add cooked onions and seasoning. Cool then use.
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