Keigan in the Kitchen

Hello there chaps, Keigan Parker here telling you how to enjoy the finer things in life. I love to dabble up a jolly spiffin recipe which is then washed down by some rather splendid Vino. In my travels I have visited some wondrous places and been places you only wish you could imagine. Today I’m here to show you how to make Pan Fried Foie Gras a rather splendid compound of flavours and ingredients.

We bring to pass the proceeding by the following:

Constituent:
Pan fried foie gras recipe for 4 people:
4 Slices of foie gras of 90g (3oz) each
4 thick slices of slicepan bread
4 apples, grannysmith preferable
50g butter
1/2 beetroot and one chicory
salt and freshly ground pepper

Direction :
Toast the bread and cut it with a medium size cutter to give it a round shape.
In a frying pan, melt the butter down and pan fry the apples that have been peeled, cored and quatered. Cook them until a nice golden color. Set them aside.
Season well your slices of foie gras and place them in the freezer for 5 minutes.
Heat up a dry frying pan and sear your slices of foie gras for a minute on each side and set them aside on some kitchen paper.
Arrangement
:
On a small tray put your slices of toasts, top them up with the apples and finish with the slices of foie gras. At the last minute put this little "sandwiches" in the oven for 3 minutes at 200C/ 392F. Sprinkle with a couple of grains of cracked pepper and "fleur de sel" on the top of the foie gras just before serving.

Place your foie gras-apple "toasties" (as you commoners may refer) at the centre of a plate, then place a bit of salad made of finely chopped chicory and beetroot at the top of the plate and season it with a little bit of dressing made of cherry vinegar and hazelnut oil.

Libation
My Vino of choice for this evenings is a fine Chardonnay in Domaine Paul Pernot 2004 from the Burgundy region of France, which is a fine blend of flowery aroma blended with a hint of citrus fruits, I will enjoy it and hopefully you will too, it’s available at any Selfridges and highly recommended by top wine critics such as Alberto Antonini, David Schildknecht and Craig Rocastle. It tastes divine,

This is a rather fine dish and I must bethink you with this opportunity to endeavour this rather ornate
fare of fine nourishment.


Keep on living fine

Keigan

xx