Fashion On A Plate
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Foie Gras
by Chef Colin Buchan, Pollen

with smoked passion fruit and almonds

Foie Gras Seasoning

Ingredients:
500grsFoie Gras
4.5grsSalt
4.5grsSel Rose
1grsCrushed Black Pepper
1grsSugar

Method:
  • 1. De vien the foie gras and season with the salt mix, after marinade with madeira and port. And leave in the fridge for 6 hours.
  • 2. Then cook in the oven on a setting of 65 degrees, 0 humidity, fan 1
  • 3. Cook until the internals are 47 degrees.
  • 4. Then drain the fats and roll in to ballontines. Place in the freezer. When needed take a grater and a bowl with liquid nitrogen, and grate the foie gras on the fine grater in to the nitro. Pack away in styro foam boxes and keep in the freezer.

Passion Fruit Jelly

Ingredients:
100grsMadeira
250grsOrange Juice
250grsPassion Fruit Puree
4grsAgar
1.5grsGellan F
0.75grsGellan Lt 100

Method:
  • 1.Combine all the ingredients and keep chilled.
  • 2.Add the agar and gellan to the juices and mix well, be sure to have the juices cold. Place in a sauce pan and bring to the boil, and boil for 30 secounds. Mixing continuously.
  • 3. Take off the heat and place in a sauce gun and pour the jelly mixture out over a clingfilmed bench.

Almond Puree

Ingredients:
300grsAlmonds
150grsMilk
50grsMascarpone
3grsSalt

Method:
  • 1. Place all the ingredients in thermo and blend well, then transfer to a paco container, freeze and paco 8 times.

Crystalised Almonds

Ingredients:
500grsToasted and Chooped Almonds
200grsWater
200grsSugar

Method:
  • 1. Bring the sugar and water to 121 degrees, then add the almonds turn off the heat. Mixing all the time until the mixture cools down. Eventually the almonds will separate and obtain a sugar frosting.

Muscavado Sugar

Ingredients:
100grsMuscavado Sugar
200grsWater
200grsSugar

Method:
  • 1. Place 50g of the sugar in a sauce pan and melt it on a slow heat, once almost melted take off the heat add the remaining sugar and stir until well mixed. Place the sugar on to a tray and leave to cool.
  • 2. As it cools start to break the sugar up and crumble it in to little rocks,.

Smoked Passion Fruit

Ingredients:
10-Passion Fruit

Method:
  • 1. Place the passion fruit directly on to the solid top. Burn the passion fruit on 4 sides. It will take approxamitley 10-15 minutes. Once well charred take off the stove and leave to cool.
  • 2. Then cut in half and scrape out the seed being careful to the juices and to remove and charred parts.

Passion Fruit Sauce

Ingredients:
200mlBrandy
3-Passion Fruit
50grsLemon juice
250grsOrange Juice
600mlVeal Stock
1tbspBlue Curacao

Method:
  • 1. Put the brandy in a sauce pan and flambé, then add the orange juice and lemon. Reduce until the total weight is 250g, then add the veal stock and passion fruit, cook for 20-25 minutes. Starin and reduce to the desired consistency. Once reduce finish with blue curacao and infuse t1 more passion fruit into the sauce.

Garnishes

Ingredients:
5pcsBlood Orange
5tspSmoked Passion Fruit
3dotsAlmond Puree
--Candied Almonds
--Brioche Crumbs
5pcsPassion Fruit Jelly

Method:
  • 1. Passionfruit sauce brushed on the base of the plate