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Foie gras parfait, grape chutney and toasted brioche

Foie gras parfait, grape chutney and toasted brioche

  • Canapé
  • medium
  • 12
  • 3 hours, includes preparation, proving and chilling

PT3H

1
To make the foie gras, melt the butter in a pan. Bring the foie gras to room temperature, beat the eggs and bring to room temperature
  • 200g of butter
  • 150g of raw foie gras
  • 3 eggs
2
Sweat the shallots, garlic, bay leaf and thyme leaves in the butter until soft
  • 60g of shallots
  • 4 garlic cloves
  • 1 bay leaf
  • 2g of fresh thyme
  • 20g of butter
3
Add the port, brandy, Madeira and sugar and reduce until the pan is almost dry. Cool a little
  • 100ml of port
  • 100ml of brandy
  • 100ml of Madeira
  • 5g of caster sugar
4
Mix the foie gras, eggs and shallot mix with the salt and pepper. Process in a blender until smooth
  • 50g of salt
  • black pepper
5
Slowly pour in the butter with the motor running, making sure you don’t over process
6
Pass through a chinois and pour into a 2 litre terrine mould double-lined with cling film - the mix should go 2.5cm up the sides of the mould
7
Bake in a bain marie in the oven at 115°C for 20 minutes
8
Cool on a clean tray at room temperature for 30 minutes then chill in the fridge for 40 minutes or until cold and firm
9
To make the grape chutney, sweat the onions and ginger in the oil until soft. Add the spices and the rest of the ingredients (except the apple and grapes) and reduce everything to a syrup
  • 50g of onion
  • 10g of ginger
  • 5ml of vegetable oil
  • 1g of ground cinnamon
  • 50ml of balsamic vinegar
  • 50ml of cider vinegar
  • 75g of soft brown sugar
  • 1g of salt
10
Add the apples and cook for 15 minutes, then add the grapes and cook the chutney on a very gentle simmer for about 1 ½ hours, stirring occasionally, until it is thick and dark in colour. Cool and store in sterilised jars
  • 100g of Granny Smith apple
  • 250g of green grape
11
To make the brioche, put the flour, yeast, sugar, salt, and eggs in the bowl of a mixer fitted with a dough hook. Mix until the dough is smooth
  • 1000g of T55 flour
  • 30g of fresh yeast
  • 330g of caster sugar
  • 70g of salt
  • 9 eggs
12
Add the butter a little at a time with the mixer running, then mix for about 15 minutes on a medium speed. The dough will leave the sides of the bowl when ready and will become very shiny
  • 450g of butter
13
Tip the dough out of the bowl, and knead it briefly. Tip into a loaf tin and leave to prove until tripled in size, which should take about 1 hour
14
Preheat the oven to 180°C/gas mark 4. Bake the loaf for 30 minutes, or until the bread is cooked through. Place on a wire rack and cool
15
To plate, toast 3 thick slices of brioche and cut it into 4 fingers. Place some parfait on the brioche toast, add the chutney and sprinkle with the cornichons, capers and sea salt
  • 2 tbsp of capers
  • 1 tbsp of sea salt
  • 4 cornichons

Ingredients

Metric

Imperial

  • Foie gras parfait

  • Grape chutney

  • Brioche

    • 1000g of T55 flour
    • 30g of fresh yeast
    • 330g of caster sugar
    • 70g of salt
    • 9 eggs
    • 450g of butter, softened
  • To plate

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