Seared-foie-gras-Omni

Seared Foie Gras with California Raisin and Mixed Fruit Chutney

Submitted by: Robert Gadsby

California raisin and fruit chutney spice up this entree.

Details

INGREDIENTS

  • 1 cup California raisins
  • 1/4 cup dried apricots
  • 1/4 cup blanched almonds
  • 1/2 cup shelled pistachios
  • 1/4 cup walnut pieces
  • 2/3 cup cashew nuts
  • Salt and a pinch of white pepper
  • 1 1/4 cups plain yogurt
  • Grape seed oil; for frying
  • 1 stick cinnamon
  • 3 whole cloves
  • 3 medium onions, peeled and finely chopped
  • 1/2 inch gingerroot, peeled and chopped
  • 4 garlic cloves, peeled and finely chopped
  • 4 fresh green chilies, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 large fresh ripe tomatoes, chopped
  • 1/4 teaspoon garam masala
  • 2/3 cup peeled Natural seedless grapes
  • 1 1/4 pounds Grade A foie gras
  • 1/2 cup all-purpose flour; for dusting
  • 6 slices of brioche
  • 1/2 cup crème fraiche; for garnish
  • Chervil sprigs; for garnish

PROCEDURE

In separate containers, soak raisins, apricots, almonds and pistachios in hot water for 1 hour. Drain, reserving soaking liquids, and remove skins from nuts. Grind one-half of the cashews, adding a little of the reserved soaking liquid to make a paste; set aside. Measure walnuts and set aside. Salt and pepper yogurt; mix and set aside.

Heat grape seed oil in skillet and add cinnamon and cloves; cook briefly. Stir in onions and cook until golden. Add gingerroot, garlic and chilies; cook, stirring as needed. Then, stir in coriander, cumin and chili powder along with tomatoes. Blend and cook all ingredients for 2 to 3 minutes. Remove from heat and discard cinnamon stick and whole cloves; then, purée mixture in blender or food processor until smooth. Return to pan and add yogurt, cashew paste and a little of the reserved soaking liquid; season to taste and simmer, covered, for 15 minutes.

In another skillet, cook raisins, apricots, almonds, pistachios, remaining cashews and walnuts in a little oil for 5 to 6 minutes. Add garam masala and grapes; cook 2 to 3 minutes, more. With sharp knife, cut foie gras into 6 slices. Heat a dry cast iron skillet over medium-high heat until hot. Dust foie gras with flour and sauté about 1-1/2 minutes on each side or until dark golden brown. Transfer to serving plates.

For each serving, arrange slice of brioche in center of each plate and arrange slice of foie gras on top. Spoon mixed fruit curry and raisin-nut mixture on top and around foie gras. Garnish with dollop of crème fraiche and chervil sprigs.

Nutrition Facts Per Serving

Calories 1040 (58% from fat); Total Fat 68g (sat 20g, mono 37g, poly 6g, trans 0g ); Cholesterol 175mg; Protein 29g; Carbohydrate 84g; (Dietary Fiber 8g; Sugars 39g; ); Iron 11mg; Sodium 930mg; Calcium 303mg; Potassium 1274mg

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