Foie Gras with Sauternes Recipe
Tom Aikens dish is a celebration of the complimentary flavours of rich foie gras and sweet Sauternes wine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Vacuum sealer
- Sous vide circulator
- Blender
- Fine-mesh sieve
- Piping bag
- Kitchen scale
- Cheesecloth
- Butcher's twine
- Egg separator
- Microplane
- Saucepan
- Pot
- Stove
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Pastry brush
- Plastic wrap
- Vacuum bag
- Refrigerator
- Freezer
- Tray
Ingredients
- 1 lobe of foie gras, deveined
- salt
- pepper
- 1/2 tsp mixed spice
- 500ml of Sauternes wine
- 24 Thai shallots
- 300ml of water
- 150ml of Sauternes wine
- 100ml of champagne vinegar
- 100ml of olive oil
- 150g of caster sugar
- 40g of salt
- 6g of fresh thyme
- 3 bay leaves
- 20 black peppercorns
- 2 king oyster mushrooms, thinly sliced
- clump of nameko, small
- clump of shimeji, small
- 700ml of water
- 300ml of Sauternes wine
- 300ml of olive oil
- 300ml of white wine vinegar
- 30g of salt
- 100g of caster sugar
- 6g of thyme, sprigs
- 6 bay leaves
- 30 black peppercorns
- 350ml of Sauternes wine
- water, 100-250ml
- 1 tsp caster sugar
- 6 gelatine leaves
- 25g of Vege-Gel
- 250ml of Sauternes wine
- 200ml of chicken consommé
- 350g of foie gras
- 200ml of whipping cream
- 7 gelatine leaves
- sea salt
- 1 egg
- 25ml of lemon juice
- 1 lemon, zest only
- 50ml of olive oil
- 100ml of vegetable oil
- 1/2 tsp cep powder
- 50ml of double cream
- 15 baby salad leaves
- 3 portobello mushrooms
- 3 chestnut mushrooms
- 3 Paris mushrooms
- olive oil
- lemon juice, for brushing
- 1 tsp cep powder
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