FRIDAY FOOD FEATURE: Pan fried Foie Gras and Peppered Mango

FRIDAY FOOD FEATURE:

Pan fried Foie Gras and Peppered Mango With Fennel and a Cucumber-Mint crème fraîche

Dining at the five star Michelangelo Hotel which is centrally set in the bustling and prestigious Sandton suburb of Johannesburg right on the famous Nelson Mandela Square, guests can expect the most delicious and memorable dining experience at any of the hotel’s restaurants.  The Executive Chef of this prestigious “Leading Hotel of the World” in South Africa would like to present the mouth watering Pan fried Foie Gras and Peppered Mango With Fennel and a Cucumber-Mint crème fraîche.

Pan fried Foie Gras and Peppered Mango With Fennel and a Cucumber-Mint crème fraîche

Ingredients:

Pan fried Foie Gras:

– 6x 60 g foie gras, de-veined & sliced

– Seasoning Maldon Sea salt & Peppercorns in mill

Peppered Mango:

– 1 small Mango, peeled, sliced & cut into rounds

– 1 tsp Pink Peppercorns cracked 20 ml Olive oil

– Seasoning Maldon Sea salt

Fennel:

– 1 fennel Bulb, cored & thinly sliced Juice of 1 lemon

– 1 teaspoon finely chopped fennel tips 1 teaspoons olive oil

– Seasoning Maldon Sea salt & Peppercorns in mill

Cucumber-Mint crème fraîche:

– 100 g cucumber, peeled, de-seeded & cut into dice

– 1 tbsp mint leaves, washed & chopped

– 1 Tbsp crème fraîche ½ red chilli, de-seeded & finely chopped

– 10g fresh Chervil, washed & chopped

– Seasoning Maldon Sea salt & Peppercorns in mill

Garnishes:

Fresh Chervil sprigs.

Method

Cucumber-Mint crème fraîche – once all herbs are chopped mix together with diced cucumber, crème fraîche.. Add chopped chilli. Season with salt & pepper. Set aside.

Fennel salad – in a bowl combined fennel, lemon juice, fennel tips, olive oil & season with salt & pepper. Set aside.

Peppered Mango – once mango is peeled, pitted & cut into rounds, mix with Olive oil & cracked pink peppercorns in a bowl. Pan Fry in non-stick pan. Set aside.

With the remaining off cuts of mango make a simple coulis by chopping up mango off cuts in a pot with water & reduce. When reduced in a blender, blend with a little seasoning, strain through strainer & set aside.

Foie Gras – season goose liver with salt only, place in a non-stick frying pan and fry quickly on each side. Assembly – on a clean plate spoon on cucumber-mint crème fraîche & mango coulis. Stack mango on coulis. On the opposite side place fennel salad. Place foie gras on fennel salad. Garnish.

The Michelangelo Hotel in Sandton, Johannesburg

Enjoy this delicious meal presented by The Michelangelo Hotel in Sandton, Johannesburg.  Bon Appetit!

South African Tourism Company

Tel:    +27 (0)21 794 9050

Mobile: +27 (0)827 823 142

Fax:    +27 (0)21 794 9995

Email:   res@south-african-hotels.com

Website: http://www.south-african-hotels.com

Website:

No comments

Leave a Reply