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Rolled Foie Gras Piquillo Peppers

Rolled Foie Gras and Piquillo Peppers

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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Pure White Sea Salt
Espelette Pepper

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Method

  1. To make Rolled Foie Gras Piquillo Peppers, first you need to devein the foie gras. Divide into two long pieces and season with Salt and Espelette Pepper.
  2. Place one half of foie gras lengthways on a sheet of clingfilm then lay the piquillos on top, trimmed to fit. Top with the rest of the foie gras and roll up in the clingfilm, twisting the ends like a sausage.
  3. Put a large pan of water on the boil. Lay the clingfilmed sausage in a steamer basket and steam for about 10 minutes over a medium heat.
  4. Then remove the roll, cool on a plate and pierce true the clingfilm a few times to release the fatty juices. These you should gather into a small jug.
  5. Chill the roll until firm, then unwrap your Rolled Foie Gras Piquillo Peppers. Serve in slices with the reserved juices brushed over each slice.

Make’s a perfect starter for your dinner party…

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac

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Scallops with Spicy Chorizo and Piquillo Pepper

Scallops with Spicy Chorizo and Piquillo Pepper

Ingredients (serves 4)

Fresh Scallops 2 per person
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300g

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Piquillo Peppers: Wood Roasted with Garlic 290g

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Hot Spanish Smoked Paprika 70g

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Olive wood board to present

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Method

  1. First pat dry your fresh scallops and season with salt and pepper.
  2. Slice the chorizo and the piquillo pepper into long strips.
  3. Pan fry the scallops and spicy chorizo at the same time. It should take about 1-1.5 mins on each side or until golden brown.
  4. Thread the skewers through the piquillo pepper, the scallops and finally the spicy chorizo just as in the picture.
  5. Present the skewers on the olive wood board and if you want to get them “smoking hot”, sprinkle over a good pinch of Hot Spanish Smoked Paprika.

These make a delicious appetizer or snack…

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Homemade Hummus with Spanish Smoked Paprika

Homemade Hummus and Paprika

Ingredients (serves 4)

6 eggs
Spicy Artisan Chorizo (Chorizo Sarta Picante) 300, diced

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1 Jar Piquillo Peppers: Wood Roasted with Garlic 290g

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400g fresh tomatoes diced
1 teaspoon Hot Spanish Smoked Paprika 70g

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Basil Olive Oil, Extra Virgin 250ML

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Bunch of basil
Salt and pepper
Spanish Cazuela earthenware Tapas Dishes

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Method

  1. To make these delicious Spanish Baked Eggs, fry your diced chorizo in a pan for a few minutes in order to release the oils.
  2. Add the garlic Piquillo Peppers and tomatoes to the pan and let them stew for a few minutes.
  3. Lastly, add the smoked paprika and basil.
  4. Spoon into our ovenproof Spanish Cazuela dishes. Top with your eggs and bake for a few minutes.
  5. Serve immediate. Drizzle a little of our fantastic Basil Oil over the top and garnish with some fresh basil leaves

Great for breakfast or brunch…

A big thank you to Chef James Martin for this great recipe. As seen on James Martin’s Saturday Morning

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Foie Gras Popcorn

Ingredients (serves 4)

Lobe of Duck Foie Gras

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Incanto Olive Oil

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Pure White Sea Salt
Freshly ground black pepper
3 Fresh Corn Cobs
1 Garlic Clove
2 teaspoons Mascarpone Cheese
2 tablespoons Caster Sugar
8 Baby Corns, slit in half

Method

  1. To make Foie Gras Popcorn, first you must de-vein the foie gras. Then lightly drizzle with some olive oil and season lightly.
  2. Wrap in foil and chill until ready to serve.
  3. Strip the kernels off the three fresh cobs and set them aside. Keep the denuded cobs and dry them in a low oven for about an hour.
  4. To make the corn sauce, put 150 ml of water into a saucepan. Add a third of the sweetcorn kernels, 2 tablespoons olive oil, the garlic and some salt and pepper. Simmer for about 8 minutes then remove from the heat and tip into a blender. Whizz until smooth.
  5. Pour the mixture into a sieve placed over a bowl. Rub the mixture through with the back of a ladle. Return the mixture to the pan, mix in the mascarpone and check the seasoning. Keep warm.
  6. Now place the dried corn cobs in the base of a wok or over barbecue coals and heat until they start to smoke.
  7. Put the foil parcels of foie gras on a rack on top of the wok or barbecue, cover and cook for 10 mins. Set aside for 10 mins to cool, still in the foil.
  8. In the meantime, heat a large frying pan until hot and scatter in the remaining corn kernels. Sprinkle with the sugar and shake the pan over a medium heat, cooking the kernels until they are coated in the sugar and beginning to caramelise. Tip out into a bowl to cool.
  9. Unwrap the foie gras then cut in thick slices. Pan-fry in another hot non-stick frying pan for about 2 minutes until lightly golden on each side. Keep warm whilst you quickly toss in the baby corn to heat in the same pan fat.
  10. Serve the foie gras with the warmed sauce, small baby corns and caramelised ‘popcorn’ alongside. Et viola, Foie Gras Popcorn!

Buy the entire recipe collection Cuisinier Gascon by Chef Pascal Aussignac.

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Seared Scallops with Oscietra Caviar

Seared Scallops with Osetra Malossol Caviar

Ingredients (serves 4)

400g fresh Sea Scallops or two per person
Oscietra Caviar 30g

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White Truffle Oil

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Extra Virgin Olive Oil 55ml
2 Baby Courgettes
2 Shallots peeled and finely chopped
1 small cup of Sour Cream
1 small cup of Vegetable Stock
100ml White Wine Vinegar
Few sprigs of Dill and Micro Salad Leaves

Method

  1. To make this wonderful seared scallops dish, first use a speed-peeler to peel the courgettes in long ribbons, add the white wine vinegar, pinch of salt and white pepper. Let it sit on the side for 5 minutes.
  2. Pat dry the scallops with paper towel and sear them each side in a hot pan for about 1 minute or until golden.
  3. Remove the scallops from the pan and add the chopped shallots. Sauté over medium heat or until golden brown for about 6 minutes.
  4. Pour the stock, the juice released from the courgettes and the white wine vinegar over the shallots and reduce the juice to half. Whilst reducing you can start placing the courgettes in such a way that allows the scallops to sit on top of the courgettes.
  5. Pour the sauce over the courgettes, add the seared scallops and a teaspoon of sour cream next to the scallops.
  6. Now be generous with the Oscietra Caviar to impress your guests and add a few drops of White Truffle Oil to finish your work of art.
  7. Season with sea salt and garnish with fresh herbs.
  8. Champagne please.