Description
Culinary journey - contest "new year tastes of the planet!" is gaining momentum! More and more participants go. Today You are with me in France and we try to cook a dish, which the French say reverently, raising his eyes to heaven: Foie Gras! (of course, this is not a real foie Gras because the liver properly fattened geese will not find, but the original is not far away!).
Ingredients
-
Pate
200 g
-
Pork
100 g
-
Onion
2 piece
-
Cream
30 g
-
Butter
50 g
-
Cucumber
1 piece
-
Dry red wine
100 g
-
Mushrooms
100 g
-
Gelatin
1 tsp
-
Greens
10 g
Cooking
1. Pork pour the wine and leave to marinate in the fridge for a day.
2. Cut onion finely, fry it until soft in butter, then add the cream and simmer for 5 minutes.
3. Cut mushrooms (I have mushrooms, and ideally should be a truffle or white mushroom, but alas, in this series the steppes of Kazakhstan such fungi dumb :))
4. In a blender put the goose pate, pork, sliced, mushrooms, onion-cream mixture. Salt, pepper, add spices.
5. Grind until a homogeneous mass.
6. Put the mass into molds.
7. Put molds in a container of water, and bake in a hot oven in a water bath for about an hour at 180 gr.
8. Takes out of the oven and leave the foie Gras to cool.
9. Cucumbers finely mode, salt. Express the resulting juice.
10. To the juice add the gelatine and dissolve in a water bath.
11. In gelatin mixture add narrow strips of cucumbers and greens.
12. Green-pickle-gelatin mixture to put on top of the cooled pate. Leave to harden.
13. Miracle overseas foie Gras ready! To taste all the rules: separate the slices of pate with a fork and apply slightly warmed bread.
14. Oh, I forgot... you have to fry Toshiki!!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.