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Foie Gras

Foie gras and ham hock terrine with apple and mushrooms

By Roger Hickman
Visit www.rogerhickmansrestaurant.com 

Serves 4

INGREDIENTS

1 ham hock
a raw foie gras
vegetable stock
250ml of apple juice
7.5g of agar powder
1 pain d’epices (ginger loaf)
1 shallot, chopped
250g of chestnut mushrooms, sliced
a knob of butter
rape seed oil
50ml of Madeira
50ml of Port
1tsp of thyme leaves
1 Granny Smith apple
a splash of lemon juice
a pinch of sugar
herb oil and pea shoots to garnish

METHOD
1. Soak the ham hock overnight in water, then drain.  Put in a pan and cover with vegetable stock, then cook gently for three hours, until the meat is falling off the bone. Remove from the stock, leave until cold, then shred the meat and season with salt and pepper.  Press the meat into a terrine mould, put something heavy on top and refrigerate.

2. Slice the foie gras into 1cm slices and dry fry over moderate heat for one to two minutes per side, until you have a gentle caramelisation. Cool, then put the foie gras on top of the ham hock in the terrine, pressing down gently. If you press too hard you will turn the liver to mush. Return to the fridge.

3. To make the jelly, heat the apple juice in a pan to 80°C, then remove from the heat, add the agar powder and allow to cool. Pour this over the top of the foie gras in the terrine and return to the fridge for four hours to set.

4. Sweat the shallot and mushrooms in the butter and rape seed oil until they have a little colour, then add the Madeira and Port and boil until the liquid has reduced to a glaze. Finally, add the thyme leaves.  Blitz three-quarters of the mixture to a coarse paste (duxelle). Then blitz the remaining quarter finely (you may need to add a splash of water), passing through a sieve to give a smooth purée.

5. Peel and core the apple and cut into 1cm dice. Put these in water with a splash of lemon juice and a pinch of sugar and leave for one hour. Blitz the pain d’epices into a coarse powder.

6. To assemble the dish, serve a slice of terrine on top of the pain d’epices powder, dress the plate with the mushroom duxelle and the mushroom purée (you can add pickled mushrooms as well if you like), and the apple cubes. Garnish with herb oil and pea shoots.

Recipe published in Feast Issue 33

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