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Rich foie gras is roasted here by Phil Carnegie and served with sweet apple and earthy truffle. This is not a light, diet-friendly dish. Serve with a robust red on a wintry evening.
For the chicken mousse, chop the chicken breast and put into a food processor and blend to a paste. Add the seasoning and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again
250g of chicken breast
Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is all is incorporated. Put through a fine sieve
500ml of double cream
For the roasted foie gras with apple, slice the apples in 3mm slices and then cut out discs with a 1cm cutter. Caramelise the sugar and add the apple discs and white wine and cook for about 3 minutes
2 tbsp of caster sugar
2 Granny Smith apples
1 tbsp of white wine
Season the foie gras and quickly pan fry in a dry pan on both sides and cool down immediately. Once cooled, spread a thin layer of chicken mousse onto the foie gras and place the apple slices neatly on top of this
4 slices of foie gras
For the beignets, slice the celeriac to about 1/2cm thickness and cut out 3 discs at about 3cm wide. You will need 12 discs for 4 portions. Blanch the celeriac discs in seasoned chicken stock until soft
500ml of chicken stock
Cool, dry, then spread out the 3 discs of celeriac and lightly season, then slice some truffle onto each one. Place the discs on top of each other and then coat in flour, then egg wash and then Panko crumbs
1 slice of autumn truffle
plain flour for dusting
2 2/3 handfuls of Panko breadcrumbs
To serve, preheat the oven to 200º C/Gas mark 6. Deep fry the celeriac and truffle beignet until golden brown and keep warm
Place the foie gras in the oven for 4 minutes, then put onto the plates with the beignets. For the girolles heat some clarified butter in a small frying pan, add the girolles season and cook until crispy