Pressed foie gras with salted dates
| Serves | 4 | Origin | Europe | |
| Preparation | 10mins + 24hrs refrigeration | Heat rating |  | (Mild) |
| Cooking | 2-3mins | Ease |  | (Easy) |
| Vegetarian | No | |||
Ingredients
freshly grated to taste Allspice, organic
Slice the foie gras into thick slices. Season well with salt and allspice. Fry in a hot pan for 1min each side.
Stone and very finely chop the dates. Layer the cooked foie gras and the chopped dates in a terrine.
Cover and refigerate for 24h hours. Remove from the fridge 15mins before serving
Slice the foie gras into thick slices. Season well with salt and allspice. Fry in a hot pan for 1min each side.
Stone and very finely chop the dates. Layer the cooked foie gras and the chopped dates in a terrine.
Cover and refigerate for 24h hours. Remove from the fridge 15mins before serving
Preparation
400g fresh foie gras
100g dates
sea salt