Foie Gras With Barbecue Silverskin Onions, Toasted Kentish Cobnuts, Hay Dressing and Nasturtium My Baba 12 November, 2017 Food, Recipes Serves 4 Prep Time 45 Minutes Cooking Time 45 Minutes Equipment Blowtorch Ingredients For the Dish 300g foie gras 500g dry fragrant wood 250g hay 500ml water 100ml grapeseed oil 12 shallots 2 star anise 250ml sherry vinegar 250g sugar salt and black pepper 1 brioche loaf, cut into thick batons 100ml chicken glaze 100ml xerex vinegar, for deglazing peanut butter, for spreading 100g cobnuts, peeled and toasted nasturtium leaves and petals To make the foie gras Prepare and separate 5 portions of approximately 60g. Sprea d the wood over a grill tray and dry in the oven, using a blowtorch to help the wood ignite. When the wood starts smoking, add the foie gras pieces, cover with a lid and allow to smoke for 5 minutes. Then put back into the fridge for 10 minut es before serving. To make the hay dressing Cover the hay in a large pan with water. Boil until reaching a strong hay taste, which should take approximately 30 minutes. Strain the hay and, keeping the juices hot, add a portion of foie gras, blending to a smooth purée. Slowly add oil until a mayonnaise like consistency is reached. Season to taste with salt and pepper. To make the pickled silverskins Blanch the shallots in boiling, salted water. Bring the water, anise, vinegar and sugar to the boil, add the cooked shallots and season with salt and pepper. Allow to cool in the liquid, strain and slice in half. To finish, lightly grill the brioche batons. Warm the chicken glaze. Season the slices of foie gras and put them in a very hot, non-stick pan or plancha for 1 minute on each side. Colour the shallots flat side down. Deglaze the pan with xerex vinegar. Serve warm with the chicken glaze, hay dressing and brioche, covered with a little peanut butter. Garnish with toasted cobnuts, and the nasturtium leaves and petals. CHARITABLE BOOKINGS Signature Dish recipe book of 365 leading UK chefs signature dishes makes the perfect gift for all foodies this Christmas, priced at £40 with £5 going to a charity or to the buyers choice from a growing list of over 8,500 UK registered charities or everyone can enjoy 100 of these stunning recipes for free by simply downloaded the CHARITABLE BOOKINGS app.