Foie gras parfait, grape chutney and toasted brioche
Item 1 of 1
- medium
- 12
- 3 hours
This foie gras canapé from Tom Aikens makes a rich, luxurious nibble for any special occasion. To make the brioche, you need T55 flour, a lower protein French flour available from speciality stores. The resulting loaf will make more than you need for this recipe, but you can freeze any extra, or use it to make a rich brioche.
First published in 2015
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Ingredients
Metric
Imperial
Foie gras parfait
- 200g of butter, melted
- 150g of raw foie gras, cleaned
- 3 eggs
- 60g of shallots, peeled and finely sliced
- 4 garlic cloves, finely sliced
- 1 bay leaf
- 2g of fresh thyme, sprigs
- 20g of butter
- 100ml of port
- 100ml of brandy
- 100ml of Madeira
- 5g of caster sugar
- 50g of salt
- black pepper
Grape chutney
- 50g of onion, finely diced
- 10g of ginger, finely chopped
- 5ml of vegetable oil
- 1g of ground cinnamon
- 1g of mixed spice
- 50ml of balsamic vinegar
- 50ml of cider vinegar
- 50ml of Armagnac
- 75g of soft brown sugar
- 1g of salt
- 100g of Granny Smith apple, peeled and diced
- 250g of green grape
Brioche
SAVE RECIPE
Equipment
- Sterilised jars
- Brioche loaf tin
- 2 litre terrine mould
- Food mixer fitted with a dough hook
Method
1
To make the foie gras, melt the butter in a pan. Bring the foie gras to room temperature, beat the eggs and bring to room temperature
- 200g of butter
- 150g of raw foie gras
- 3 eggs
2
Sweat the shallots, garlic, bay leaf and thyme leaves in the butter until soft
- 60g of shallots
- 4 garlic cloves
- 1 bay leaf
- 2g of fresh thyme
- 20g of butter
4
Mix the foie gras, eggs and shallot mix with the salt and pepper. Process in a blender until smooth
- 50g of salt
- black pepper
5
Slowly pour in the butter with the motor running, making sure you don’t over process
6
Pass through a chinois and pour into a 2 litre terrine mould double-lined with cling film - the mix should go 2.5cm up the sides of the mould
7
Bake in a bain marie in the oven at 115°C for 20 minutes
8
Cool on a clean tray at room temperature for 30 minutes then chill in the fridge for 40 minutes or until cold and firm
9
To make the grape chutney, sweat the onions and ginger in the oil until soft. Add the spices and the rest of the ingredients (except the apple and grapes) and reduce everything to a syrup
- 50g of onion
- 10g of ginger
- 5ml of vegetable oil
- 1g of ground cinnamon
- 50ml of balsamic vinegar
- 50ml of cider vinegar
- 75g of soft brown sugar
- 1g of salt
10
Add the apples and cook for 15 minutes, then add the grapes and cook the chutney on a very gentle simmer for about 1 ½ hours, stirring occasionally, until it is thick and dark in colour. Cool and store in sterilised jars
- 100g of Granny Smith apple
- 250g of green grape
12
Add the butter a little at a time with the mixer running, then mix for about 15 minutes on a medium speed. The dough will leave the sides of the bowl when ready and will become very shiny
- 450g of butter
13
Tip the dough out of the bowl, and knead it briefly. Tip into a loaf tin and leave to prove until tripled in size, which should take about 1 hour
14
Preheat the oven to 180°C/gas mark 4. Bake the loaf for 30 minutes, or until the bread is cooked through. Place on a wire rack and cool
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