Saturday, March 7, 2015

FRENCH CONNECTION PART 2: FOIE GRAS WITH APPLE CHUTNEY #SOULFOODSATURDAY


I don't care what anyone says about humane animal practices- ok I do, but I just really love foie gras. If that makes me a bad person then I accept it wholeheartedly. I could eat this every day if I could afford to and if it did not mean I could possibly die within a week. LOL.

In Manila, a lot of foie gras is eaten seared/ pan fried with a salad or with steak, but the French eat it in so many other ways. I got a whole block of foie gras as a present while in France and decided to eat it with one of my best friends last week. The box suggested that I accompany it with an apple chutney ( and I only knew this because I saw the words pommes, oignion and raisins blond moelleux) and so with my very limited French, I followed the recipe (but kind just made it up along the way) and went to Eric Kayser to buy a proper baguette ( Side Note: i would live in France just for the abundance of boulangeries and fresh baguettes for cheap)

Ok so here's that recipe, in case you ever find yourself with a block of foie gras ( the ones eaten cold) a terrine or a pate. It's so yummy if I do say so myself.

Ingredients:

Half a bloc of Foie Gras
Baguette

For Apple Chutney:

One apple, diced
One meidum red onion, diced
1/2 cup balsamic vinegar
pepper, to taste
1/2 cup brown sugar

How to:


  • Sautee onion until soft then add the apples.
  • Wait for apple to soften and release natural sugar.
  • Add balsamic vinegar, pepper and brown sugar. Cook until reduced and caramelized.
  • Add a heaped helping of foie gras to a slice of the baguette. Top with a teaspoon of apple chutney.
  • Enjoy with some white wine! I like Riesling or Gewurztraminer.

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