Warm bon-bons of foie gras à la Basque

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Basque red peppers add an exciting twist to this foie gras and pastry canapé recipe from Pascal Aussignac. Serve this classical concoctionat any party.

First published in 2015

Ingredients

Method

1
To prepare the foie gras, dice into small cubes and remove any veins. Season with salt and pepper and place in the freezer for 30 minutes. Then, use a warm knife to cut the foie gras
2
Preheat the oven to 240°C/gas mark 8
3
To clarify the butter, melt in a saucepan then allow the liquid to stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
4
Cut the filo pastry into 10cm squares and brush with the clarified butter
5
Dice the piquillo peppers, then wash and pat dry
6
Place pieces of piquillo pepper on a square of filo pastry and add a cube of seasoned foie gras to each. Roll the square up and twist at each end. Repeat for all the pastry squares and bake for a maximum of 5 minutes. Serve immediately
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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