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January 16, 2009

Terrine Of Foie Gras & Port Wein Jelly

There was some leftover foie gras in the freezer that I did not want to keep longer so I searched for a recipe in The Cook's Book. I decided to combine it with port wein jelly, chocolate toast and raspberry ananas with chili. It was a nice combination. I baked again the toast bread myself and this time I was very happy with the form and the taste was just as delicious as the last time.


Ingredients:
500 g foie gras
fresh nutmeg
thyme

70 ml port wein
25 ml cognac

Slice foie gras lenght when it is still cold. Remove as many large veins as possible. Arrange slices in a terrine dish and season slices with nutmeg, thyme, port wein and cognac. Keep on doing this until you used all. Let it marinate for 5 hours. After heat oven to 150°C and cook in a bain-marie for 20 minutes. After put a weight of 150 g on top of the ready terrine and let it cool that way. For the port wein jelly cook 150 ml port wein with 1 tablespoon sugar and 2
gelatine leaves, let it cool and jelly. Cover toast pieces with molten dark chocolate and place a pistachio on top.


For the ananas melt sugar, add ananas and some raspberry vinegar, reduce, stir in chopped mint, sliced chili and let it cool.

2 comments:

Rosa's Yummy Yums said...

What a refined presentation and a fantastic combination!

Cheers,

Rosa

lamiacucina said...

ein festliches Essen zur Bekämpfung des Januarlochs :-)

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