Food Blogs
Foie gras mushroom naan fennel recipe
This foie gras recipe has an Eastern twist from Vineet Bhatia. Spiced foie gras is quickly seared and placed on a buttered warm naan. The crunchy salad with fennel and mango chutney cuts through the richness for the perfect accompaniment.
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| Passive Time | 60 minutes |
| Servings |
MetricUS Imperial
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Ingredients
Wild mushroom naan
- 3 tbsp of vegetable oil
- 1 tsp Cumin seeds
- 700 g of mixed seasonal wild mushrooms stalks removed finely chopped
- Salt
Dough
- 1000 g of self-raising flour plus extra for dusting
- 1 tsp Salt
- 530 ml of water
- 2 tsp vegetable oil
- 2 tsp truffle oil
- 1 tbsp of unsalted butter melted
Fennel-mango chutney salad
- 1/2 fennel bulb thinly sliced lengthwise
- 1/4 bunch of chives chopped
- black pepper
- 1/4 lemon juiced
- 2 tsp olive oil
- 1 tbsp of mango chutney
- Salt
Spice-seared foie gras
- 2 green cardamom pods
- 1 tbsp of fennel seeds
- 1 tbsp of Coriander Seeds
- 1 Star Anise
- 300 g of foie gras cut into slices 1cm thick
- Sea Salt
Ingredients
Wild mushroom naan
Dough
Fennel-mango chutney salad
Spice-seared foie gras
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Rate this recipe!
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Instructions
- First, prepare the wild mushroom and truffle oil naan. Heat the vegetable oil in a pan and add the cumin seeds. As they begin to crackle, add the chopped mushrooms and sauté over a medium heat
- They will release quite a lot of water; keep stirring until the mixture dries out. Season with salt, then remove from the heat and set aside
- Sift the flour into a large bowl, stir in the salt and make a well in the centre. Add the mushroom mixture, water and vegetable oil to the well and knead together to make a rough dough
- Cover with cling film and leave to rest for 20 minutes. Gently knead again for 2 minutes, then divide the dough into 10 portions and shape them into smooth balls
- Place them on a lightly floured tray, cover with cling film or a damp cloth and leave to rest for 20 minutes
- For the fennel-mango chutney salad, put all the ingredients in a bowl and mix well, then refridgerate while you bake the naans and sear the fois gras
- To prepare the spice-seared foie gras, roast all the spices in a dry frying pan, then leave to cool. Place them in a spice mill or coffee grinder and grind to a fine powder. Leave to one side until ready to cook the fois gras
- Roll out each naan ball into a circle about 3mm thick. Place on a hot baking sheet and bake in an oven preheated to 200°C/Gas Mark 6 for 4–5 minutes, until golden brown. Baste with the truffle oil and melted butter
- Season the foie gras with salt, dust with the spice powder and sear in a very hot pan for 30 seconds on each side
- To serve, place a warm wild mushroom naan in the centre of 4 long plates and place the seared foie gras on top. Arrange the fennel and mango chutney salad to one side and spoon a little mango chutney on the other side
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