Recipe Mark Hober­man

House and Leisure Food - - HL FOOD -

250ml fresh cream 1 onion, chopped 3 gar­lic cloves, sliced a few thyme sprigs 1 rose­mary sprig 1 large egg, beaten salt and freshly ground

black pep­per a whole nut­meg, grated 4 large pota­toes, peeled 8 medal­lions of trimmed fil­let,

each 2.5cm thick 8 slices fresh foie gras, each 1cm thick and the same di­am­e­ter as the medal­lions a lit­tle port

Serves 8

Pre­heat the oven to 180°C. To make the potato bake, warm the cream with the onion, gar­lic, thyme and rose­mary. Strain the beaten egg through a sieve into the cream mix­ture and stir. Sea­son with salt, pep­per and freshly grated nut­meg. Slice the peeled pota­toes into 1mm-thick slices with a man­do­line. Layer in an oven-proof dish, spoon­ing the cream mix­ture over each layer. Bake un­til ten­der and golden brown.

Sear each medal­lion in a lit­tle olive oil in a hot pan to seal it, and sea­son it with salt and pep­per af­ter cook­ing. Re­move the meat from the pan and al­low it to rest. In the same pan, sear the foie gras slices, sea­son and re­move them from the pan. Add a splash of port to the pan and re­duce, stir­ring to make a jus.

To serve, cut eight squares of warm potato bake and place two squares on each plate. Place a medal­lion on top of the potato square and top each medal­lion with a slice of foie gras. Serve each plate with port jus in a shot glass.

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