Foie gras parfait with apricot and chamomile granola
- Starter
- Medium
- 10
- 2 hours
PT2H
A twist on a classic parfait, Matt Worswick uses shavings of frozen foie gras to make a savoury delight, packed with strong flavours and a range of textures. A most sophisticated starter to any dinner party.
Ingredients
Foie gras
Jelly
- 50g of dried chamomile flowers
- 150g of dried apricots
- 10g of sugar
- 2g of salt
- 200ml of water
- 1 gelatine leaf
Chutney
- 100g of sugar
- 50g of water
- 200g of tomatoes , peeled and de-seeded
- 1/2 onion , sliced
- 500g of apricot , chopped and de-stoned
- 50g of golden raisins
- 50ml of white wine
- 30ml of white wine vinegar
Apricot purée
- 10 apricots
- 75g of sugar
- 200ml of water
- 2g of agar agar
Granola
- 100g of Oats (1)
- 25g of butter
- 30g of honey
- 10g of dried chamomile flowers , blitzed
- 1 pinch of nutmeg
- 1 pinch of salt
To plate
- 1 handful of nasturtium leaves
Equipment
- Blender
Method
1
Rub the salt and mixed spice onto the foie gras and leave for 2 hours at room temperature. Devein using a butter knife.
Roll into a cylinder and wrap in clingfilm, then place into the freezer. Once frozen, grate with a microplane then store in freezer until required
2
To make the jelly, warm the chamomile, apricots, sugar, salt and water until boiling, turn off the heat and allow to infuse for 1 hour. Pass through a fine sieve and then season with salt. Soak gelatine in cold water until soft; add to warm stock then set
- 50g of dried chamomile flowers
- 150g of dried apricots
- 10g of sugar
- 2g of salt
- 200ml of water
- 1 gelatine leaf
3
For the apricot chutney, make a light caramel out of the sugar and water in a frying pan. Add tomatoes, onion and apricots. Once the liquid has dispelled add the raisins and white wine, cook out till dry then add white wine vinegar. This is a laborious process and is not to be rushed
- 100g of sugar
- 50g of water
- 200g of tomatoes , peeled and de-seeded
- 1/2 onion , sliced
- 500g of apricot , chopped and de-stoned
- 50g of golden raisins
- 50ml of white wine
- 30ml of white wine vinegar
4
Destone the apricots and cut into quarters. Place into a saucepan with the sugar and
water and cook until completely soft. Blitz in a blender and pass through a fine sieve. Heat
apricot mix until boiling, add the agar agar, whisk then return to the boil until the agar has dissolved. Once dissolved, leave to cool on a tray until set, then blitz again until smooth
- 10 apricots
- 75g of sugar
- 2g of agar agar
- 200ml of water
6
To plate, place a quenelle of chutney in the center or the plate and pipe dots of puree around. Add two pieces of apricot, the jelly and the crumble. Finish with the frozen foie gras and nasturtium leaves
- 1 handful of nasturtium leaves
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Foie gras parfait with apricot and chamomile granola
