OFFAL ADVENTURES A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis—are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offals’ for cooking.
PAN SEARED FOIE GRA ON A MANGO BED
পাঁকা আমের ওপর ফোই আগগরা ভাজি
“ Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver.
I would like to dedicate this dish to my French Teacher Chef Frederic Insisienmay, as I learned this dish from him. Here is my twist.”
SERVES
4
PREPARATION
10 Mins
COOKING
20Mins
SESAME SAUCE:
¼ cup balsamic vinegar
2 tablespoons sweet chilli sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 tablespoon sesame oil
½ cup olive oil
FOIE GRAS:
8 slices of fresh foie gras
1 tablespoon flour
¼ teaspoon nutmeg powder
8 pieces of sweet mango slices
DETAILS :
SAUCE: Except for olive oil, add all the ingredients to a food processor, cover and process to mix well. With the motor running slowly pour the olive oil until emulsified.
FOIE GRAS: Mix the flour and the nutmeg powder. Sprinkle the flour on the foie gras. Remove the excess by brushing. It should be a thin layer of flour.
IN a non-stick pan sear the foie gras at medium heat for 1 minute on each side. When the slices are golden brown, reduce the heat to medium-low and continue cooking for 3 minutes on each side. Remove to a kitchen paper.
ARRANGE, 4 individual plates, place 2 slices of mango, top up with 2 slices of fried foie gras, and drizzle with sesame sauce. Bon appetit.
