Goose Liver with Fresh Goat's Cheese and Maize by Andreas Caminada
An exquisite recipe by chef Andreas Caminada with goose liver, fresh goat's cheese and maize.
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Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh sieve
- Meat grinder
- Mandoline
- Meat slicer
- Microplane
- Silicone baking mat
- Cookie cutter
- Mason jar
- Kitchen scale
- Oven
- Stove
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Spoon
- Plate
Ingredients
- Corn cob: 250 g. fresh
- Water: 100 ml
- Sweet corn: 500 g. drained
- Cream: 150 ml
- Glucose syrup: 45 ml
- Sweet corn: 400 g. cooked
- Chili pepper: 1/2. fresh mild
- Onion: 2
- Vinegar: 100 ml. white balsamic
- Stock: 1 l
- Turkey: 200 g. breast
- Baby sweetcorn: 6. baby
- Vinegar: 20 ml
- Salt
- Pepper
- Sugar: 10 g
- Corn oil: 40 ml
- Maltodextrin: 20 g
- Lemon zest: 1/2
- Brick pastry: 1 sheet
- Goose liver: 50 g. terrine. frozen till just stiff
- Butter: 30 g. clarified
- Goose liver: 50 g. raw
- White wine: 50 ml. sweet (Sauternes or similar)
- Olive oil
- Goat's cheese: 40 g. salted
- Corn oil: 20 ml
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