Friday 4 November 2011

Recipe: Fond d'artichauts with foie gras & mushroom stuffing

This might sound extravagent, but it really isn't. For two servings, it takes only 50g of foie gras, which we regularly buy raw at Metro - the local cash-and-carry - and home cure. One foie served with brioche is appropriate for six people, and this sort of recipe is an excellent way of then using up any leftover trimmings. The combined flavours are first class, and although the presence of the foie gras is clearly detectable within the mix as a rich and unctuous undertone, it doesn't brashly push itself forward for attention.
This dish has the added advantage of being (low-carb) dietarily sound, as well, since it avoids the otherwise necessary consumption of carb-rich brioche. (And for those readers in Kent who recently, and repeatedly, made negative comments about my weight dynamic, I'll have you know I've gone down almost two notches in my belt within the past month!)

For Four servings.

Ingredients:12 prepared fond d'artichauts; 100g foie gras trimmings; 30g Butter; Olive Oil; 1 tablespoon Flour; 100 ml Milk; 1 shallot; 125g Mushrooms; 3 tablespoons grated Parmesan; Seasoning.


1. Cook the fond d'artichauts in boiling salted water for about ten minutes, until tender (omit this step if using bottle fonds, which will already have been cooked).  Drain, and place in a baking  dish (in fact, I divide  them between individual egg dishes to bake,  which can then go directly to table for serving).

2. Melt two-thirds of the butter in a small saucepan, and gently sauté the diced shallot; once the shallot is wilted, add to it the finely chopped mushroom, raise the temperature, and cook for a couple of minutes until the mushroom liquid has been released and cooked away. Take off the heat.

3. Melt the remaining butter in a simmertopf or bain marie, add to it the flour, and then whisk in the milk. Cook, stirring, until it thickens, then remove from the heat, and stir into it the mushroom-shallot mixture. Check and adjust seasoning as necessary.

4. Divide the foie gras between the fond d'artichauts, and then spoon over it the mushroom sauce. Sprinkle grated parmesan over the top, and then bake in a 190 degree C oven for fifteen minutes. Allow to rest outside the oven for a few minutes before serving, to avoid burned mouths!

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