Foie Gras Parfait Recipe - Great British Chefs

Foie gras parfait with apricot and chamomile granola

Starter
medium
10
2 hours, plus freezing time

PT2H

A twist on a classic parfait, Matt Worswick uses shavings of frozen foie gras to make a savoury delight, packed with strong flavours and a range of textures. A most sophisticated starter to any dinner party.

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Ingredients

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Metric

Imperial

Foie gras

foie gras, one lobe
25g of rock salt
10g of mixed spice

Jelly

50g of dried chamomile flowers
150g of dried apricots
10g of sugar
2g of salt
200ml of water
1 gelatine leaf

Chutney

100g of sugar
50g of water
200g of tomatoes, peeled and de-seeded
1/2 onion, sliced
500g of apricot, chopped and de-stoned
50g of golden raisins
50ml of white wine
30ml of white wine vinegar

Apricot purée

10 apricots
75g of sugar
200ml of water
2g of agar agar

Granola

100g of Oats
25g of butter
30g of honey
10g of dried chamomile flowers, blitzed
1 pinch of nutmeg
1 pinch of salt

To plate

1 handful of nasturtium leaves

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Blender

Rub the salt and mixed spice onto the foie gras and leave for 2 hours at room temperature. Devein using a butter knife. Roll into a cylinder and wrap in clingfilm, then place into the freezer. Once frozen, grate with a microplane then store in freezer until required

foie gras, one lobe
25g of rock salt
10g of mixed spice

To make the jelly, warm the chamomile, apricots, sugar, salt and water until boiling, turn off the heat and allow to infuse for 1 hour. Pass through a fine sieve and then season with salt. Soak gelatine in cold water until soft; add to warm stock then set

50g of dried chamomile flowers
150g of dried apricots
10g of sugar
2g of salt
200ml of water
1 gelatine leaf

For the apricot chutney, make a light caramel out of the sugar and water in a frying pan. Add tomatoes, onion and apricots. Once the liquid has dispelled add the raisins and white wine, cook out till dry then add white wine vinegar. This is a laborious process and is not to be rushed

100g of sugar
50g of water
200g of tomatoes, peeled and de-seeded
1/2 onion, sliced
500g of apricot, chopped and de-stoned
50g of golden raisins
50ml of white wine
30ml of white wine vinegar

Destone the apricots and cut into quarters. Place into a saucepan with the sugar and water and cook until completely soft. Blitz in a blender and pass through a fine sieve. Heat apricot mix until boiling, add the agar agar, whisk then return to the boil until the agar has dissolved. Once dissolved, leave to cool on a tray until set, then blitz again until smooth

10 apricots
75g of sugar
2g of agar agar
200ml of water

Preheat the oven to 180˚C/gas mark 4. Melt together the butter, honey and oats. Add the chamomile and nutmeg, then mix well and place on baking tray. Cook for approximately 8 minutes until light brown

100g of Oats
25g of butter
30g of honey
1 pinch of nutmeg
1 pinch of salt

To plate, place a quenelle of chutney in the center or the plate and pipe dots of puree around. Add two pieces of apricot, the jelly and the crumble. Finish with the frozen foie gras and nasturtium leaves

1 handful of nasturtium leaves

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Matt Worswick

Matt Worswick has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour at The Latymer in Surrey.