BONUS Catwalk Cuisine Recipe: Foie Gras Terrine with Plum Sauce

If you're looking for a party trick to wow your dinner guests, look no further... you have just found it. Here you have the BONUS CHANEL CATWALK CUISINE RECIPE, for Foie Grass Terrine with Plum Sauce.

If you’re looking for a party trick to wow your dinner guests, look no further… here is the BONUS CHANEL CATWALK CUISINE RECIPE, for Foie Gras Terrine with Plum Sauce. Jacques Erasmus from Hemelhuijs prepared this for our latest issue, where he shows you how to create the most fabulous dishes that channel Chanel’s signature catwalk looks. There are recipes for Raw Cauliflower with Crème fraîche and Lumpfish Roe, Sesame Salmon with White Chocolate, Ginger and Vanilla, Black and White Cake and an Irish Coffee to create haute cuisine at any dinner party. Due to lack of space we just couldn’t fit this recipe into the magazine, but here it is for your enjoyment. c’est mon plaisir

Inspired by Chanel’s iconic style, this elegant dish combines simple ingredients – roast chicken, artichokes and plums – with a touch of luxurious foie gras for an exquisite dish that almost looks too good to eat.

Serves 6

Ingredients

250g Foie gras or chicken liver pate

1 roasted chicken

1 cup of white button mushrooms

1 cup of artichoke hearts

1 ½ tbs gelatin

½ cup of chicken stock

Salt, freshly ground black pepper and chopped fresh leaf parsley to season

 

For plum sauce:

4 plums

1 cup of water

½ a cup of sugar

Chopped fresh ginger

 

Allow 250g foie gras or chicken liver pate to reach room temperature. Remove the skin off of 1 roasted chicken and discard. Shred the chicken into pieces and combine with 1 cup lightly steamed white button mushrooms and 1 cup artichoke hearts. Dissolve 1 ½ tablespoons gelatin into ½ cup chicken stock, and heat gently over a low heat until the gelatin dissolves. Add to the chicken mixture. Season to taste with salt, freshly ground black pepper and chopped fresh flat leaf parsley. Line a terrine mould with cling film and cover the bottom with a layer of the chicken mixture. Follow with a layer of foie grass. Finish with the rest of the chicken mixture. Press down and place a weight on top, then refrigerate for 6 to 8 hours until set. In the meantime, make the plum sauce: In a saucepan, place 4 plums, 1 cup of water and ½ a cup of sugar. Season to taste with chopped fresh ginger and a pinch of salt. Simmer, over a low heat, until the plums are soft. Liquidise the sauce in a food processor or blender until smooth. Serve slices of terrine drizzled with plum sauce, accompanied by toast.

We’d love to hear from you if you make it. Chat to us on Twitter @ELLE_DECO.  You can even send us a pic!

Production: Jacques Erasmus from Hemelhuijs

Photography: Johan Wilke

www.willworks.co.za

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1 Comment

  • Hi there

    Nice recipe ( I am French so Foie gras, I can say that I know and LOVE !)

    The only issue is that you do not say where to find the lobe. Which is not that easy in SA especially in Joburg
    Thanks

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