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Walnut Grove Recipes
Seared Foie gras with pea puree
- 250g peas
- 1 shallot
- 2 large sprigs of mint
- 4 x 100g pieces of raw foie gras
- 1 tsp butter
- 300ml balsamic vinegar
- salt & pepper
1. Finely chop the shallot, sweat gently in the butter, then put
in food processor. Bring the peas to the boil in a pot of water,
add the mint at the last minute and strain into a pot so you have
the water the peas were cooked in.
2. While the peas are still hot, transfer into the
food processor with the shallots and blend. Season to taste and
adjust the consistency with the water the peas were cooked in,
until you have a reasonably moist puree.
3. In a saucepan, reduce the balsamic vinegar to a syrupy consistency
and put into a bottle with a fine nozzle for pouring.
4. Preheat a heavy based frying pan until it is hot, add the
foie gras (do not use any additional butter or oil, it is not
needed) and cook on a reasonably high temperature for a minute
and a half on either side, or until it is just cooked in the
middle. (Cooking time for foie gras varies depending on the
thickness of the piece.)
5. Assemble by spooning pea puree into the middle of your plate,
placing the foie gras on top, and squeezing the balsamic vinegar
around the outside of the plate.
Obviously this is quite a rich starter, so be careful not to
serve to many other rich things following this course.
This dish is probably best made to order because
it is quite quick to prepare however it is definitely worth
having a bottle of reduced balsamic vinegar in the fridge pre
made, and if you wanted to could make the pea puree before but
you might run the risk of loosing some of the brightness of
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