Foie gras sandwich
Item 1 of 1
- medium
- Serves 4
- 60 minutes
In this moreish starter from Cristina Bowerman, foie gras is sautéed and served in a liquorice bread roll with a tangy mango ketchup. To finish the dish the chef adds a handful of crunchy vegetable chips and her delicious mayonnaise, which is subtly flavoured with Passito di Pantelleria, an Italian sweet wine.
First published in 2015
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Ingredients
Metric
Imperial
Foie gras
- 1 lobe of foie gras
- flaky sea salt
Licorice bread rolls
- 15g of fresh yeast
- 240g of water
- 450g of plain flour
- 75ml of extra virgin olive oil
- 18g of salt
- olive oil
- 15g of liquorice powder, preferably Amarelli
Mango ketchup
- 1 mango, peeled and roughly chopped
- 90ml of orange juice
- 45ml of dry white wine
- 12ml of cider vinegar
- 12ml of lime juice
- 20g of cane sugar
- 1/2 garlic clove
- 1/4 onion, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp allspice
- 1 pinch of cayenne pepper
- 1 pinch of cinnamon
- 1 tsp ground cumin
- black pepper
- 1 tsp extra virgin olive oil
Passito mayonnaise
- 1 egg yolk
- 150g of rapeseed oil
- 1 tbsp of Passito di Pantelleria wine
- 1 pinch of salt
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
Preheat an oven to 170°C/gas mark 3
2
To make the bread rolls, dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and licorice
- 240g of water
- 15g of fresh yeast
- 450g of plain flour
- 18g of salt
- 75ml of extra virgin olive oil
- 15g of liquorice powder, preferably Amarelli
3
Mix well and transfer the dough to a large bowl, cover with a kitchen towel and set aside to rise for 1-1½ hours in a warm place. Divide the dough into evenly sized balls, place on a baking tray and leave to rise once more. Preheat the oven to 170°C/gas mark 5
4
Brush the the rolls with olive oil and bake for 18 minutes
- olive oil
5
Meanwhile, prepare the mango ketchup. In a medium saucepan heat the olive oil and sweat the onions and garlic. Add all the other ingredients and simmer for 15-20 minutes. With a blender or hand mixer blitz the mixture until smooth, then pass through a fine sieve
- 1 tsp extra virgin olive oil
- 1/4 onion, finely chopped
- 1 tsp fresh ginger, grated
- 1 mango, peeled and roughly chopped
- 90ml of orange juice
- 45ml of dry white wine
- 12ml of cider vinegar
- 12ml of lime juice
- 20g of cane sugar
- 1/2 garlic clove
- 1 tsp allspice
- 1 pinch of cayenne pepper
- 1 pinch of cinnamon
- 1 tsp ground cumin
6
To make the passito mayonnaise, combine the egg yolk, a pinch of salt and a few drops of water in a small bowl. Slowly drizzle in the oil, whisking all the time, until emulsified. Mix in the passito and season with more salt if necessary
- 1 tbsp of Passito di Pantelleria wine
- 1 egg yolk
- 150g of rapeseed oil
- 1 pinch of salt
7
Preheat a deep fryer to 180°C
9
Clean the foie gras and cut into escalopes. Heat a nonstick frying pan over a high heat and sear the foie gras on both sides until browned. Sprinkle with a pinch of sea salt and serve immediately
- 1 lobe of foie gras
- 1 pinch of flaky sea salt
10
To plate, put a foie gras escalope inside a liquorice roll and garnish with the mango ketchup, passito mayonnaise and vegetable chips
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