Spice-seared foie gras, wild mushroom naan and fennel-mango chutney salad
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This foie gras recipe has an Eastern twist from Vineet Bhatia. Spiced foie gras is quickly seared and placed on a buttered warm naan. The crunchy salad with fennel and mango chutney cuts through the richness for the perfect accompaniment.
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Ingredients
Metric
Imperial
Wild mushroom naan
- 3 tbsp of vegetable oil
- 1 tsp cumin seeds
- 700g of mixed seasonal wild mushrooms, stalks removed finely chopped
- salt
Dough
- 1000g of self-raising flour, plus extra for dusting
- 1 tsp salt
- 530ml of water
- 2 tsp vegetable oil
- 2 tsp truffle oil
- 1 tbsp of unsalted butter, melted
Fennel-mango chutney salad
- 1/2 fennel bulb, thinly sliced lengthwise
- 1/4 bunch of chives, chopped
- black pepper
- 1/4 lemon, juiced
- 2 tsp olive oil
- 1 tbsp of mango chutney
- salt
Spice-seared foie gras
- 2 green cardamom pods
- 1 tbsp of fennel seeds
- 1 tbsp of coriander seeds
- 1 star anise
- 300g of foie gras, cut into slices 1cm thick
- sea salt
SAVE RECIPE
Method
1
First, prepare the wild mushroom and truffle oil naan. Heat the vegetable oil in a pan and add the cumin seeds. As they begin to crackle, add the chopped mushrooms and sauté over a medium heat
- 3 tbsp of vegetable oil
- 1 tsp cumin seeds
- 700g of mixed seasonal wild mushrooms
2
They will release quite a lot of water; keep stirring until the mixture dries out. Season with salt, then remove from the heat and set aside
3
Sift the flour into a large bowl, stir in the salt and make a well in the centre. Add the mushroom mixture, water and vegetable oil to the well and knead together to make a rough dough
- 1000g of self-raising flour
- 1 tsp salt
- 530ml of water
- 2 tsp vegetable oil
4
Cover with cling film and leave to rest for 20 minutes. Gently knead again for 2 minutes, then divide the dough into 10 portions and shape them into smooth balls
5
Place them on a lightly floured tray, cover with cling film or a damp cloth and leave to rest for 20 minutes
- 1000g of self-raising flour
6
For the fennel-mango chutney salad, put all the ingredients in a bowl and mix well, then refridgerate while you bake the naans and sear the fois gras
- 1/2 fennel bulb
- 1/4 bunch of chives
- black pepper
- 1/4 lemon
- 2 tsp olive oil
- 1 tbsp of mango chutney
- salt
7
To prepare the spice-seared foie gras, roast all the spices in a dry frying pan, then leave to cool. Place them in a spice mill or coffee grinder and grind to a fine powder. Leave to one side until ready to cook the fois gras
- 2 green cardamom pods
- 1 tbsp of fennel seeds
- 1 tbsp of coriander seeds
- 1 star anise
8
Roll out each naan ball into a circle about 3mm thick. Place on a hot baking sheet and bake in an oven preheated to 200°C/Gas Mark 6 for 4–5 minutes, until golden brown. Baste with the truffle oil and melted butter
- 2 tsp truffle oil
- 1 tbsp of unsalted butter
10
To serve, place a warm wild mushroom naan in the centre of 4 long plates and place the seared foie gras on top. Arrange the fennel and mango chutney salad to one side and spoon a little mango chutney on the other side
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