Chestnut and foie gras “cappuccino”

Tags

appetiser, appetizer, cappuccino, chestnuts, entree, Foie Gras, Soup, starter

This is one of those recipes that never fails to impress guests and draws oohs and aahs each time I make it. Yet, it is, as are all my recipes, very easy to put together. It consists of a chestnut and foie gras purée (very thick soup) as the base topped with a creamy whipped cream topping as the foam and a few bits on top for texture and visual appeal. The foie gras makes it extra special but if you do not like foie gras then feel free to leave it out. You could then add bacon pieces as a topping instead or if you wanted a vegetarian version, simply substitute some same dices of your favourite vegetable.

Serves 4

Ingredients:

1 slice of gingerbread
1 tablespoon slivered almonds
300g / 10 1/2oz whole chestnuts (vacuum sealed or in a jar)
500ml / 2 cups chicken stock
60g / 2oz of foie gras (duck, mi-cuit)
100 ml / 1/3 cup heavy cream
Salt and freshly ground black pepper
Pinch of piment d’Espelette or cayenne pepper

Preparation:

Preheat the oven to 120C / 250F
Cut the slice of gingerbread into small cubes to make croutons
Place them on a baking tray covered with parchment paper
Add the almonds and bake for 15 minutes
Allow to cool
Place the chestnuts in a saucepan, add the bouillon and cook on a simmer for 12 minutes, uncovered
Using a slotted spoon, place the chestnuts in a food processor or blender – keep the liquid
Add half the foie gras and blitz, adding a little of the remaining bouillon until you obtain the desired consistency (I added all the bouillon) it should be between a soup and a purée
Season to taste
Whip the cream until it forms stiff peaks
Cut the remaining foie gras into small cubes
Pour the chestnut and foie gras cream into cups, top with the whipped cream
Sprinkle on the gingerbread croutons, the almonds and the foie gras
Sprinkle some piment d’Espelette or cayenne pepper
Enjoy!

Advertisement

Autumn Vegetable and Red Wine Braise

Tags

butternut, carrots, chestnuts, parsnips, potimarron, red wine, vegetables

Serves 6

Ingredients:

2 tablespoons olive oil
1 large onion, sliced
150 g / 5 oz bacon, cut into pieces or lardons
1 medium potimarron / pumpkin / butternut, peeled and cut into cubes ( about 500 g / 1 lb)
3 carrots, peeled and cut into chunks
3 parsnips, peeled and sliced
1 celery stalk, cut into pieces
20 cooked chestnuts
1 garlic clove, crushed
Salt and freshly ground black pepper
120 ml / 1/2 cup red wine
80 ml / 1/3 cup beef or veal stock
Fresh parsley, roughly chopped for garnish
Fresh chives, chopped

Preparation:

In a large dutch oven, heat the oil over medium heat
Add the onion and cook until soft and translucent, about 3 minutes
Add the lardons and cook another 4 minutes
Add the butternut, carrots, parsnip, celery, chestnuts and garlic
Add salt and pepper and cook for about 5 minutes, stirring
Add the wine and stock and cook for a few minutes
Cover, reduce to a simmer and cook for about 20 to 30 minutes until the vegetables are tender
Stir in the butter, parsley and chives
Enjoy!

Smoked Duck Magret Salad with Chestnuts and Walnuts

Tags

arugala, chestnuts, croutons, Duck, lardons, leafy green, mache, salad, walnut

Traditional southwestern French flavours at their best – smoked duck breast, crispy lardons, earthy chestnuts, crunchy croutons and toasted walnuts and walnut oil – all with winter greens, arugala and mache, make this salad original and a superb meal. The chestnuts are served warm in this country-style salad from the Périgord. Smoked duck breast is also called magret and you might find it labelled as such in your deli. It is usually sold already sliced very thinly, but if not, be sure to slice it as thin as possible and remove any fat, unless you like the fat, then by all means, leave it on. Traditionally the fat is not removed and with the slices being so thin, the taste is actually very pleasant, buttery but not fatty. This is a great salad to eat in winter when arugula and mache, also known in some parts as lamb’s lettuce, is widely available.

Serves 4

Ingredients:

160 g /  6 oz smoked duck breast, thinly sliced
3 tablespoons french walnut oil
1 tablespoon red wine vinegar, preferably aged (not balsamic)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
4 slices firm country-style bread, crusts removed, cut into small cubes
1 garlic clove, crushed
200 g / 7 oz lardons, bacon, pancetta or ventéche, cut into thin strips
1 1/2 cups cooked chestnuts, jarred
4 cups aragula and mache lettuces, rinsed and dried
1/4 cup chopped walnuts

Preparation:

In a small bowl, whisk together the walnut oil, vinegar, salt and pepper
Set the vinaigrette aside
In a large skillet, melt the butter over medium high heat
Add the bread cubes and sauté, tossing, until golden, about 2 minutes
Add the garlic and give it an extra toss then remove from pan
In the same skillet, sauté the lardons until almost crisp, about 4 to 5 minutes
Add the chestnuts and more butter if needed
Cook for 1 minute then remove from heat
In a large salad bowl, toss the greens with the vinaigrette
Add the hot chestnuts, lardons, chopped walnuts, croutons and toss gently to mix
Arrange the duck slices on top and serve while chestnuts still warm
Enjoy!